This was a seafood weekend for us.
First time I'd ever shucked my own oysters, I've never been a fan of the large raw suck the quivering slug down your throat with a slime trail behind it, but if you put them open on the half shell on the bbq, throw some apple/alder smoke at them, and let them smoke and simmer in butter/garlic/bacon/onions for about 10 minute till they just start to curl up in their slightly boiling juices. The meat is much firmer and VERY tasty.
after a road trip down the Oregon coast eating our way up the coast at lots of seafood places, we've also been on a recent kick trying different Cioppino (tried about 8 different styles). Cioppino is a seafood stew that leave a nice clean taste in the mouth. Very rich flavorfull broth perfect to soak up with french bread. I've tweeked this recipe a few times, don't add the water but double the wine, and next time I'm thinking of reducing the 2 cups of chicken broth to 1, then adding 1 cup of beef broth for a deeper darker sauce flavor.......
Cioppino Recipe:
Cioppino Recipe - Allrecipes.com
yes it was as good as it looks with Mexican 12-16 count prawns and about 2 pounds of clams.
I'm thinking of making a huge 2-3 gallon back of the stew sauce, freeze it, then pull it out in the future to boil up and then just add fresh seafood on a cold winter night for a quick easy dinner.
