Butter, unsalted- 2 Tbsp.
Olive Oil- 1 Tbsp.
Celery, medium dice- 1/2 Cup
Onion, medium dice- 1 Cup
Fennel, thin slice- 1/2 Cup
Garlic, thin sliced 2 Tbsp.
Chardonnay- 2 Cups
Pernod- 2 oz.
Old Bay Seasoning®- 1 Tbsp.
McCormick Bay Leaf®- 1 each.
McCormcik Mediterranian Oregano®- 1/2 tsp.
McCormick Crushed Red Pepper®- 1/4 tsp.
Worcestershire Sauce- 1/4 tsp.
Chicken Stock, low sodium- 2 Cups
Tomato Puree, low sodium- 3 Cups
Lemon- 5 Slices
Shrimp, 16/20, peeled and devained- 1 Pound
Maryland Blue Crab Meat, jumbo lump- 1 Pound
Oyster, shucked- 12 Each
Rock Fish, large cubes- 1 Pound
Mussles- 24 Each
1. Combine Butter and olive oil in a medium stock pot. Heat on medium until butter has melted.
2. Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent
3. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce. Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add Chicken Stock and Tomato Sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
4. Add the Lemon Slices, Shrimp, Whole Crab Meat, Oysters, Rock Fish and Blue Mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.
Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay. Local, sustainable seafood use is always a great practice to follow.
Chesapeake Cioppino Ingredients
Old Bay Mignonette Sauce with oysters
Shallots, brunoise- 1/2 cup
Fennel, bulb small diced - 1/4 cup
Red Wine Vinegar- 1/4 cup
White Wine VInegar- 1/4 cup
White Sugar- 1/2 tsp
Old Bay Seasoning®- 1 tsp
McCormick® Black Pepper, fresh ground- 1/4 tsp
Pernod- 2 Tbsp
1. Combine all ingredients until evenly dispersed. Serve with oysters on the half shell.
Oyster Po'Boy with Old Bay Tiger Sauce
Old Bay Tiger Sauce:
Sour Cream- 1/3 Cup
Mayonnaise- 1/3 Cup
Horseradish- 1/3 Cup
Old Bay Seasoning®- 2 tsp.
Oysters- 1 Pound, shucked
Zatarain's® Seasoned Fish Fry- 1 Cup
French Baguette, 6", split- 4 each
Zatarain's® Creole Mustard- 1/4 Cup
Lettuce, shredded- 2 Cups
Tomato- 8 slices
For Tiger Sauce:
1. Combine all ingredients until they are evenly distributed
For Po' Boy:
1. Set deep fryer at 350°F
2. Coat the Oysters evenly with Zatarains's Seasoned Fish Fry and place on the deep fryer until they have a golden color, turn ocassionally to achieve even color on both sides. Drain excess oil.
3. Toast the baguettes
4. To build: Spread Zatarain's Creole Mustard on top side of each baaguette. Spread tiger sauce on the bottom side of each baguette. Lay lettuce, then tomatoes on top of tiger sauce. Place fried oysters on tomatoes. Drizzle with extra tiger sauce over oysters and close baguette.
Chef Vikram for Edible DC
James Beard Award-winning Chef Vikram Sunderam and his family enjoying some killer Indian food prepared in a vintage jet stream camper. Vikram is the executive chef behind Rasika and Rasika West End, along with Bindaas in the DC area.
In studio; on a library of surfaces, or on location at your restaurant or company, we can make your food and drink look its best.