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Fri
20
May '11

Rustic Pesto Pizza With Crab Surimi, Fresh Mozzarella, and Tomatoes Recipe (Fish For Friday Recipe)

Rustic Pesto Pizza With Crab Surimi, Fresh Mozzarella, and Tomatoes Recipe Original Recipe by Cookbook Author Doug DuCap

See More Seafood and Shellfish Recipes Organized by Type of FishBelow is my seafood recipe for Rustic Pesto Pizza With Crab Surimi, Fresh Mozzarella, and Tomatoes from About.Com Fish and Seafood Cooking, where each week I share my newest seafood recipes and tips.

The words pizza and the words party naturally go together. When I was growing up in the NY Metro area, pizza was the one food that was never far from my thoughts (and in a place where salt bejeweled pretzels, pillowy knishes, and meatballs so amazing that you lived in dread of reaching the last bite abounded, that is really saying something).

It’s a splendid day indeed when you get to enjoy the perfect handheld envelopes of cheesy, tomatoey goodness that is pizza; whether classic NYC style, as bubbly sheet pizza, or a fine deep dish that goes straight to the heart of things.

Pizza was my default food then, the food every other culinary choice was measured against. Convenient, versatile, and just right for gatherings with friends.

This week’s recipe for Rustic Pesto Pizza With Crab Surimi, Fresh Mozzarella, and Tomatoes, is a delicious, timesaving, and economical version of the beloved Italian classic. Hand-stretched personal pizzas are just the thing to make when you want to entertain casually yet thoughtfully indoors or outdoors; whether as the main event or as a fun side dish.

Here’s How to Make Rustic Pesto Pizza With Crab Surimi, Fresh Mozzarella, and Tomatoes.

Enjoy!

Looking for more seafood recipes? Join me on About.Com Fish & Seafood Cooking, where I share delicious original seafood recipes every week, as well as tips to help you cook the fish you love with confidence.

You can also see our list of delicious seafood recipes here on Hugging the Coast, organized by type of fish.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond seafood.

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(Photo Credit: Doug DuCap’s Food, Cooking, and Travel Photos on Flickr.)


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Tue
26
Apr '11

Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab Recipe

Three Cheese Barilla Tortellini With Spicy Red Fennel Sauce and Crab Recipe by Doug DuCap

Doug DuCap's Original Recipes

Once upon a time, in the B.B. (Before Barilla) era, you could actually buy dried tortellini, but you probably didn’t buy them twice because they were just about as appetizing as eating a bowlful of pale, vaguely cheese-flavored erasers.

But, as with all dried pasta, Barilla was the game-changer. Their little blue bags of dried tortellini cook up eggy-golden, with an impossibly-delicate-yet-firm texture and a creamily distinctive cheese flavor.

How do they manage it? Who knows? Maybe it’s the combination of Ricotta, Emmentaler, and Grana Padano cheese. All I know is that I don’t feel the need to make homemade tortellini as often, because, well, because homemade takes about ten times as much effort for essentially equivalent results. It’s okay, though; I can live with feeling redundant…(*sniff, sniff*)…no, really, I’m fine…(*sob!*)

This Italian-inspired recipe was created especially for the Barilla and Foodbuzz contest (although it must be said that it doesn’t take much arm twisting to get me to eat tortellini, anyway.) The Spicy Red Fennel sauce is quick and easy to make (you can put it together in the time it takes to boil the pasta), yet the flavor is rich and deep. It’s a beautiful balance of fragrant garlic, fennel, and nutmeg, along with the bright notes of pepper sauce, lemon, and parsley.

The sauce, though zesty, is not fiery. Rather, the gentle piquancy accents the savory-sweet flavors of the three cheeses and the flaky crabmeat, and creates a dish that speaks of leisurely afternoons filled with warm Italian sunshine.

Here’s how to make the Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab Recipe:

Ingredients:

1 pkg (8 oz) Barilla brand Three Cheese Tortellini
2 Tbsps extra virgin olive oil (plus extra to dress the pasta)
2 Tbsps minced garlic
1/4 cup tomato paste
2 tsps lightly crushed fennel seeds (see Cook’s Notes)
2 Tbsps hot red pepper sauce (such as Crystal or Trappey’s)
2 tsps fresh lemon juice
1/2 tsp ground nutmeg (see Cook’s Notes)
3/4 - 1 cup water
2 Tbsps minced parsley
1/2 cup Backfin or Special grade crabmeat (see Cook’s Notes)
Salt to taste
Freshly ground black pepper

PREPARATION:

Bring 3-4 quarts of lightly salted water to a boil. Add the tortellini; when the water returns to a boil, cook the tortellini for 10-11 minutes, stirring occasionally. Drain well and drizzle with a little extra virgin olive oil. Stir gently to coat.

While the tortellini are cooking, saute the garlic in the olive oil over medium-low heat until just softened (about 1-2 minutes.) Add the tomato paste and crushed fennel seeds, stirring well to incorporate. Cook, stirring, for 2-3 minutes.

Stir in the hot pepper sauce, lemon juice, nutmeg, and 3/4 cup of water. Cook over medium heat, stirring occasionally, for 5 minutes. Add a little additional water as needed to keep the sauce from getting too thick.

Gently fold in the parsley and the crabmeat. Taste the sauce and add salt (if needed) and a pinch or two of black pepper. Top the tortellini with the sauce. (NOTE: You might be tempted to sprinkle this dish with grated cheese but it really doesn’t need it.)

Serve with steamed spinach or chard, or with a fresh garden salad.

Makes 2-3 servings

Cook’s Notes:

  • If you don’t have a mortar and pestle, you can crush the seeds inside a small resealable bag using a rolling pin, a jar or can, or the flat side of a heavy knife.
  • If you’re using freshly grated nutmeg, start with less than 1/2 teaspoon and add more to taste.
  • You can also use the darker but more economical Claw Meat grade in this dish for a more pronounced crab flavor.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: The Hugging the Coast Daily Food and Cooking Blog Week in Review: April 25th to May 1st.

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(Photo Credit: Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab from Doug DuCap Food and Travel on Flickr.


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Mon
14
Mar '11

Yukon Gold Drunken Chicken & Biscuit Pot Pie Recipe

Yukon Gold Drunken Chicken Biscuit Pot Pie Recipe by Doug DuCap

Doug DuCap's Original Recipes

Now tell me, kids, who doesn’t love pot pie?

(You there! Yes, you in the back with your hand raised — you don’t love pot pie? Get out of my classroom!)

We all love chicken pot pie, right? Good! Well, this one is extra specially delicious. Why? Because it’s got tasty chicken and veggies in a golden, pillowy biscuit crust, plus it’s got the added bonus of everyone’s favorite sauce. Now tell me, class, who doesn’t love beer? Yep, that’s what I thought!

Black & Tan beer is a very fetching combination of porter and lager. In fact, I find myself fetching it from the refrigerator over and over until it’s gone.

My brand of choice is Yuengling (pronounced ‘ying-ling’), which may sound like a Chinese beer, but it’s actually made in Pennsylvania at America’s oldest brewery (yeah, I read beer labels.) Their slogan is “Yuengling — The Beer That Made Pottsville Famous.” (Alright, it isn’t but it certainly should be; Pottsville, PA deserves to be famous!)

***

Free Bonus Joke: Why did Alice B. Toklas invent Hash Brownies?
Because someone had already done Pot Pies!

(BTW, does eating food that contains munchie-inducing ingredients generate Perpetual Motion? Just asking.)

Here’s how to make the Yukon Gold Drunken Chicken & Biscuit Pot Pie Recipe:

Ingredients:

2 1/2 cups chicken stock or broth
2 lbs boneless, skinless, chicken breast
1 1/2 cup chopped onions
1 1/2 cup sliced carrots (1/4 inch slices)
1/2 tsp black pepper
2 1/2 cups diced Yukon Gold potatoes
1 roll refrigerated ‘Grands’-type biscuits (’Flaky Layer’ style)
12 oz ‘Black & Tan’ beer (I use Yuengling)
2 tsp dried tarragon
1/4 tsp cayenne pepper
1/4 tsp ground allspice (or nutmeg)
2 Tbsp corn starch (mixed with 2 Tbsp cold water)
1/2 cup chopped roasted red peppers
1 1/2 cups grated sharp Cheddar cheese

PREPARATION:

Preheat oven to 350 degrees. In a stockpot or large saucepan, bring the stock, chicken, onion, carrots, and black pepper to a simmer; cover and cook 5 min.

Add the potatoes, return to a simmer, and cook 6-7 minutes until the potatoes are just tender. Remove the chicken and vegetables from the stock and set aside. Reserve the stock.

Remove and separate the biscuits. Take a biscuit, find a spot between the layers about halfway down, and carefully separate it into two approximately equal halves (in other words, two round, half-height biscuits.) Repeat with the rest of the biscuits.

Generously coat the inside of a large casserole dish with cooking spray. Take eight of the ‘half-biscuits’ and line the bottom of the casserole, stretching and overlapping where necessary. Bake at 350 degrees for 10-12 minutes until lightly browned.

While the biscuits are baking, add the beer, tarragon, cayenne, and allspice to the stock. Bring to a low boil and cook 5 minutes.

Stir in the corn starch and continue stirring until thickened (about 1 minute.) Remove from the heat and stir in the chicken / veg mixture and the red peppers. Adjust salt and pepper to taste.

Ladle the filling into the casserole, sprinkle on the cheese, and top with the remaining biscuits, stretching and overlapping where necessary (rustic-looking is good!)

Bake 12-15 minutes or until biscuits are golden.

NOTE: To prevent the underside of the bottom layer of biscuits from becoming too dark, place the casserole in a heavy baking pan or cookie sheet to diffuse the heat.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: March 8th to March 15th 2011.

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If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Yukon Gold Drunken Chicken Biscuit Pot Pie from Doug DuCap Food and Travel on Flickr.


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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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