Chef Frank Dubinski joins us in the DelmarvaLife kitchen for the first time!
Chef Frank with Passwaters Restaurant at Heritage Shores in Bridgeville is in the DelmarvaLife kitchen making Seafood Cioppino and Seared Tuna Nicoise.
Heritage Shores in Bridgeville, DE is an award winning active adult community and much more! Any day of the week, the public is welcome to dine at one of the three restaurants, play a round of golf, hit the driving range, or sip a glass of wine and shop at the Sugar Beet Market. Passwaters Restaurant and 1730 Tavern in the Clubhouse serve upscale casual fare with weekly specials and event menus such as Night in Italy and Sunday Brunch Buffet.
Sugar Beet Market is a new casual space offering lite fare and a full bar 7 days a week, with weekly entertainment and live music every weekend. Shop at The Beet for unique gifts, wine and artist originals. Visit Heritage Shores on Facebook for the latest events and specials.
Seafood Cioppino
Ingredients:
· 3 garlic cloves, divided
· 2 tablespoons extra-virgin olive oil
· 3/4 cup finely chopped onion
· 1/2 cup packed sliced fennel
· 1/4 cup finely chopped celery
· 1 teaspoon kosher salt, divided
· 1/2 teaspoon freshly ground black pepper, divided
· 1/2 teaspoon red-pepper flakes
· 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
· 1/2 tablespoon tomato paste
· 1 teaspoon fresh oregano
· 1 cup dry white wine
· 1 15-ounce can crushed tomatoes
· 2 bay leaves
· 1 8-ounce bottle clam juice
· 1 1/2 cups seafood stock or vegetable broth
· 1/2 stick (4 tablespoons) unsalted butter, room temperature
· 3 tablespoons chopped flat-leaf parsley, divided
· 1/2 teaspoon lemon zest
· 1 baguette, sliced and toasted
· 1/2 pound medium tail-on shrimp, peeled and deveined
· 1 pound mussels, scrubbed and de-bearded
· 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
Preparation:
1. Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
2. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
3. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
4. Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
5. When ready to serve, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
6. Serve Cioppino immediately in large soup bowls with gremolata toasts alongside.
Cooks’ note:
Soup base can be made to the point just before adding clams and refrigerated overnight if desired. To serve, reheat the base and add the seafood in the order described above.
Seared Tuna Nicoise
Ingredients:
Vinaigrette
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup Nicoise olives (kalamata | manzanilla)
1 cup capers
1/2 bunch fresh chives, snipped in 1/2
Preparation
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
