And now for something completely different…..
Those who know me know that I love to cook. Check that. I LOVE to cook. All cuisines, all styles, you name it I love to prepare food. Even more than that, I LOVE to cook for friends and family. As often as we can we have folks over for home made pizza on the grill, seafood, steaks, pasta, you name it, we make it. I’ve always said that if I was not in television I would own a restaurant. Working on “Good Eats” with Alton Brown for 5 seasons allowed me to marry both of my loves together.
My family has a strong southern Italian heritage and my grandfather brought over the tradition of the Feast of the Seven Fishes. This is a Christmas Eve feast celebrated with close family and friend. I honestly had no idea there was any other way to celebrate Christmas until I went off to college! After I moved south to Atlanta this is the one thing I really missed every year when Christmas rolled around.
In 1998 my incredible wife let me pick up the tradition down here and it’s only grown every year since! Now she is a vegetarian so I’ve modified our original family menu to include more veggy items. And I do break with tradition from our family and mix up some of the menu items from year to year. We prepare everything on this list pretty much during the 6 days leading up to and on Christmas Eve and it becomes a real fun time for everyone. Folks usually come to our house on the 22nd and 23rd to help with preparations and those are always great times as well.
I hope some of these recipes find a place in your home and where ever you are, whatever you celebrate, may you have a very blessed and safe 2011.
Biscardi Feast of the Seven Fishes - Christmas Eve, 2010
This is a traditional Italian seafood celebration. Each person must sample at least 13 items…. One for each of the Apostles and one for Jesus.
Antipasta
1 Italian Meat and Cheese platters. Mix of Italian meats, hard Italian cheese.
2 Roasted Red Peppers with Fresh Mozzarella & Basil
3 Stuffed Hot Cherry Peppers
Appetizer
4 Shrimp Cocktail. Served at the table
5 Baked Clams on the Half Shell. Served at the table
6 Ravioli with marinara
Main Course
7 Pasta with Fish Sauce
8 Clams
9 Mussels
10 Catfish
11 Shrimp
12 Calamari tentacles
13 Pasta with Marinara Sauce
14 Randall’s Ordinary Scallops
15 Fried Calamari
16 Baked Tilapia with Lime Zest
17 Grilled Tuna with Pesto Sauce
18 Pasta with Marinara Sauce
19 Green Beans and Kale with Parmesan
20 Breaded Cauliflower
21 Tuscan Mushrooms (stuffed mushrooms)
22 Piselli Con Panna e Pancetta (peas with pancetta and cream)
23 Wally’s Steamed Lobster Tails
Dessert
24 Coffee
25 Tiramisu Layer Cake
26 Struffoli
27 Chestnut Chocolate Pots
28 Nonni’s Bow Knots
29 Assorted traditional Biscardi family cookies.
Mama Biscardi’s Christmas Eve Fish Sauce
1/2 bushel Littleneck Clams
3 lbs Mussels
2 Lobster Tails
2 lbs Shrimp
2 lbs Fresh Fish (Talapia, Sole, Catfish, etc….)
1 lb Calamari sliced
Garlic in Oil
2 full cans of white clam sauce (Progresso’s)
1 – 106 oz Can of Whole Tomatoes
2 – 14.5 oz Can of Diced Tomatoes
1-2 tablespoons of sugar
Fresh Basil
Crushed Hot Pepper
Clean all of the seafood, including scrubbing the shells of the clams and mussels.
De-vein the shrimp.
Set all of the seafood aside in the refrigerator.
Steam the clams and mussels in garlic, wine, butter.
Strain the juices from the clams and mussels and add to the sauce.
Fry the calamari just before adding and pour in with the oil.
Put the clams and mussels aside.
Lightly brown the garlic in oil.
Add the full can of white clam sauce.
Add the strained clams.
Bring to a light boil.
Add all of the Tomatoes and the Sugar, turn the heat down to medium low.
Add fresh basil to taste
Add Crushed Hot Pepper to taste.
Let simmer at least 2 hours over low to medium heat.
One hour before serving – Lobster Tails
30 minutes before serving – add the Calamari
15 minutes before serving – add the steamed clams and mussels
10 minutes before serving – add the Shrimp and Fresh Fish.
Serve over 2 – 3 pounds of fresh linguine.
Randall’s Ordinary Scallops
2 bunches scallions, minced
2 cloves garlic, minced
Paprika
Pinch Salt
Pinch pepper
4 ounces (1 stick) butter
2 pounds scallops
Seasoned breadcrumbs to coat
Mix scallions, garlic, paprika, salt and pepper together.
In a sauté pan, melt butter. When butter is melted, add sauté scallion mixture.
In a separate bowl, coat the scallops with bread crumbs. Add the coated scallops to the sauté mixture. Stir and cook about 2 – 4 minutes.
Alton Brown Shrimp Cocktail
32 shell-on (21 to 25 count) tiger shrimp
For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning
Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
Baked Clams on the Half Shell ala Wally (my own variation on a classic)
Prep Time: 20 minutes + 20 minute rest
Cook Time: 2-4 minutes
Yield: 20 – 30 baked clams
16 Large Clams like Qhahog or Top Neck
White Wine for steaming
1 Stick of butter
3 Cloves garlic sliced
1.5 cups seasoned breadcrumbs
1/4 cup fresh basil chopped
1/4 cup chopped fresh parsley leaves
4 cloves finely chopped garlic
Pinch of grated cheese
1/2 cup olive oil
3 Lemons cut into wedges
Scrub the clams under cold running water.
In a large pot, place enough white wine to cover the bottom and up to 1/2” up along with the stick of butter and the 3 cloves of sliced garlic. Bring to a boil
When boiling, add all the clams, cover and cook until all the clams open, about 5 minutes or less.
Remove the clams and let cool. You can either save the clam juice for a seafood sauce or dump.
Remove the steamed clams, but save the shells. Chopped the steamed clams.
In a small bowl, toss together the chopped clams, bread crumbs, fresh basil, parsley, garlic and grated cheese.
Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside to chill for at least 20 minutes.
While the mixture chills, break open the shells completely and clean thoroughly.
Brush each shell with vegetable or olive oil.
Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. Pat down gently, but do not press it tight.
Turn on the broiler in your oven.
Spritz or brush olive oil lightly onto the top of each clam.
Place the clams under the broiler and cook until golden brown, about 2 - 4 minutes.
Serve immediately with lemon wedges.
Wally’s Steamed & Broiled Lobster Tails
Up to 12 Lobster Tails
White wine, enough for bottom of pot
1/2 – 1 stick of butter depending on how many tails
1/4 – 1/2 cup chopped fresh basil
2 – 6 cloves of garlic sliced.
1/4 cup additional chopped fresh basil
Clean the tails thoroughly.
Remove the meat from the shells, discard shells.
Bring wine, butter and garlic to a boil and add lobster tails.
Cook for 8 minutes.
Allow the tails to cool immediately in a bowl sitting on ice.
When ready to serve with the meal…
Set the Oven to Broil.
Place the tails in a shallow oven pan.
Place a pat of butter and two slices of garlic on each tail.
Broil for 3 minutes or until done.
Transfer to a chafing pan for serving and sprinkle fresh basil across the tails.
Grilled Tuna with Basil Pesto
2 (2-inch thick) tuna steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
PESTO SAUCE
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice
Preheat grill to 400 degrees F.
Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
Baked Tilapia with Lime Zest
Yield: 4 servings
Ingredients
Butter
cooking spray
4 (6 to 8-ounce) tilapia fillets
Salt and freshly cracked black pepper
1 lime, finely grated zest and juice
2 tablespoons butter
Directions
Preheat oven to 375 degrees F.
Coat a large cast iron pan with a nonstick butter spray.
Rinse fish and pat dry; place on the prepared baking sheet.
Season each fillet with salt, cracked pepper, lime zest and lime juice.
Add fish to the pan.
Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes
Roasted Red Pepper Salad with Fresh Mozzarella
Make at least one day in advance to allow the flavors to blend.
6 Red Peppers
Paper Bag big enough to hold the 6 peppers
1 head of garlic, minced
Fresh Basil, chopped
Pepper to taste
1lbs of Fresh Mozzarella, cubed approx. 1/2 – 3/4”
Airtight container approx 8” x 3” and 3” deep (like Tupperware)
Place a rack approx. 6 inches from the top of the oven, set oven to Broil.
Wash and place the whole peppers on a baking sheet and place under the broiler, be sure to leave the oven door open a crack.
Turn the peppers as needed until they are just about completely blacked on all sides. Should take from 10 – 20 minutes.
Put the peppers into a paper bag and seal the bag, let rest at least 10 minutes.
peel the skin off the peppers and discard.
Slice the peppers open and discard the seeds and the stem.
Slice the peppers vertically in 1/4 – 1/2” strips.
Place a layer of pepper strips in the bottom of the container
Sprinkle basil, garlic, oregano and pepper on the peppers
Spread some cubes of Mozzarella over the layer.
Repeat this process until all of the peppers and mozzarella are used, should be 3 – 4 layers depending on the size of the container.
Place the container in the refrigerator overnight.
Remove from the refrigerator and place onto a serving plate to serve.
Alternative: Leave out the Mozzarella.
Hot Stuffed Cherry Peppers
Cherry Peppers (no more than 1/2 gallon jar)
Bread Crumbs
Parsley (fresh or dried)
Basil (fresh or dried)
Garlic Powder
Eggs (use egg starters / egg beaters as they are pasteurized)
Fresh Mozzarella cheese
Large pinch Grated Cheese
Cut top of pepper off and clean out seeds.
Mix bread crumbs, cheese, parsley, basil and garlic powder together.
Beat eggs and add to bread crumb mixture to make a paste
Cut the Mozzarella Cheese into small cubes that will fit inside the bottom of the peppers.
Push a cube of Mozzarella into the bottom of the pepper.
Add stuffing until the pepper is full.
Place the peppers into a jar and cover with Olive Oil until serving time
Wally’s Marinara Sauce
3 – 6 cloves garlic, chopped
Olive oil, enough to cover bottom of pot
2 Cans of Whole Tomatoes (28 oz cans)
1 Cans of Crushed Tomatoes (28 oz)
1 can of Diced Tomatoes (14.5 oz)
1 teaspoon Sugar
Fresh Basil, chopped
Dried or fresh Oregano
Crushed Hot Pepper
Lightly brown the garlic in oil.
Add all of the tomatoes and sugar.
Add all of the spices.
Bring to a light boil, then lower the heat and let simmer for at least one hour.
Breaded Cauliflower
2 heads of Cauliflower, chopped
4 – 6 eggs for dipping
Seasoned Breadcrumbs for dipping
Pre-heat the Deep Fryer to 375 degrees.
Dip into egg, and then into breadcrumbs. Be sure to coat fully.
Fry in batches for 2 minutes each.
Spicy Parmesan Green Beans and Kale
Serves 6 - 8
3 Tbsp Olive Oil
1 Medium Onion, sliced
1/4 lb cremini mushrooms, trimmed and quartered
1.5 lbs green beans, trimmed and cut into 1” pieces
1 tsp. salt
1/2 tsp freshly ground black pepper
1/4 cup Dry White Wine
1/2 tsp. red pepper flakes
1 bunch of Kale, approx. 1/2 lb. Rinsed, stemmed and coarsely chopped
2 Tbsp freshly squeezed lemon juice.
3 Tbsp finely grated parmesan cheese
Warm Olive Oil in large saute pan over medium high heat.
Add Onion, cook stirring until transluscent., about 4 minutes.
Add mushrooms, green beans, salt and pepper: Cook for 2 minutes.
Add wine and continue cooking until green beans are almost tender. About 5 min.
Add red pepper flakes and Kale. Continue cooking until Kale has wilted. 4-5 min.
Add lemon juice and parmesan cheese. Toss to coat and serve immediately. Now!
Tuscan Mushrooms
Serves 4-6
1/2 cup diced, jarred roasted red bell peppers
1/2 cup diced, pitted green olives.
1/2 cup freshly grated pecorino romano cheese
2 scallions, white parts only, finely chopped.
2 Tbsp extra virgin olive oil.
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb white button mushrooms cleaned and stemmed.
1/4 cup finely chopped basil leaves.
Pre heat oven to 400 Degrees.
Line a rimmed baking sheet with parchment paper
In a medium bowl mix red bell peppers, olive, cheese, scallions, olive oil, salt & pepper
On the backing sheet, arrange the mushrooms gill side up.
Spoon the filling into the mushroom cavity mounding it slightly.
Bake until the mushrooms are tender, about 20 minutes.
Transfer the mushrooms to a serving platter, sprinkle with the basil and serve.
Piselli Con Panna e Pancetta (peas with pancetta and cream)
Serves 8
1 Tbsp garlic oil
1.5 Cups (7 oz) Pancetta or slab bacon cubed
6 Scallions, sliced
1 Tbsp butter
1 tsp dried thyme
8 Cups (2 lb) frozen baby peas
3/4 Cups boiling water from a kettle. (nothing else will do, use anything else and you will RUIN this!)
1 Cup heavy cream
Heaping 1/2 cup shaved parmesan cheese.
Heat the Garlic Oil in a large heavy based pan with a lid over medium heat. Or a cast iron dutch oven with lid.
Tumble in the pancetta (or bacon) cubes and let cook for about 5 minutes.
Add scallions, stir well, cook for another 3 minutes.
Add butter and thyme, stir well then tip in the frozen peas. Don’t drop them, Don’t spill them, Don’t toss them, Don’t pour them, TIP them!
Cook for a few minutes, stirring until the frost starts to leave the peas and they turn a brighter green.
Add the water and give another stir. (you know from the kettle and you did perfect timing so it boils right NOW when the peas turn that brighter shade of green.)
Stir in the heavy cream.
Bring to a bubble.
Put the lid on and let this cook for 15 minutes.
Take the pan off the heat, remove the heat, stir in the shaved parmesan flakes. Put the lid back on and let peas cool in their flavorsome cream. (Nigella’s words, not mine)
The peas will dull down, losing their bright green color as they cool.
To re-heat, put the pan on a low to medium heat, keep covered, for 5-10 minutes stirring occassionally.
Make Ahead Tip! - Complete the recipe but without the parmesan cheese. Allow to cool. Cover and keep in the refrigerator for up to 1 day.
To re-heat, put the pan on low to medium heat and stir in the parmesan.
Cover and re-heat gently for about 5-10 minutes.
Struffoli
6 medium to large eggs
1 cup granulated sugar
1/2 pound butter
4 1/2 cups all-purpose flour
4 vanilla beans or 5 teaspoons of vanilla bean paste.
2 tablespoon baking powder
1 gallon vegetable oil
1 pound honey
1 small jar candy sprinkles
Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs.
In a separate bowl, mix flour and baking powder.
Bring butter to room temperature. Flake butter into the flour.
Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture.
Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
Turn on your oil to 350 – 375 Degrees.
You may need to knead in up to another 1 Cup of flour to get the dough so it is not sticking to your hands.
Roll out the dough into small ropes, like cavatelli. Cut dough into 1/2-inch pieces. Place the pieces onto a paper plate dusted with flour.
Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, about 2 minutes.
Place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles as you go.
NOTE: I use a Fry Daddy type of fryer set at 374 Degrees and I set it to 2 minutes for each batch of dough.
Nonni Biscardi Bowknots
Note: I cannot stress enough that you MUST roll the dough paper thin or they just don’t come out as you would expect.
6 Eggs (3 whole, 3 just whites)
3 tbs. sugar
3 cups flour
1 tsp vanilla
1 tsp Kirsch or other liquor such as Cognac
1 tsp rum flavoring or almond extract
1/4 tsp. salt
2 Tbs melted butter
Vegetable / Canola oil for frying
Put flower in bowl and make a well in the flour.
Add eggs, flavoring, salt and melted butter.
Mix well until dough is smoother. Refrigerate for about 1/2 hour.
Heat canola / vegetable oil in a pot or Deep Fryer to 350 degrees
Roll paper thin. (using the pasta maker)
Cut strips about 6″ long, 3/4″ wide. Tie 2 pieces into knots.
Fry in the oil until light brown, about 2 - 3 minutes?
Dust with confectioner’s sugar.
NUT BUTTER BALLS
(From Good Housekeeping “Book of Cookies”, 1958)
1 Cup soft butter or margarine
1/4 to 1/2 cup granulated, powdered or confectioner’s sugar. Amt. depends on taste.
1/2 tsp. Salt
1 tsp. Almond extract or 1 tsp. Vanilla extract
2 cups sifted All-Purpose Flour
1 to 2 cups finely chopped or ground walnuts, pecans, almonds, black walnuts, brazil nuts or filberts.
Mix butter with sugar until creamy.
Add salt, extract, flour nuts; mix well.
Refrigerate until easy to handle.
Heat oven to 350 degrees.
Using fingers, shape dough into 1” balls and place on ungreased cookie sheet.
Bake 10-12 minutes or until light brown.
While cookies are warm, roll in sugar.
Makes 4 – 5 doz.
Jo Natoli’s Peanut Blossom Cookies
48 Hershey Kisses
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1/2 cup brown suger
1/2 cup margarine / butter
1/2 cup peanut butter
1 egg
2 tbsp. Milk
1 tsp. vanilla
Preheat oven to 375 degrees
Combine everything except kisses in a large bowl, mix on low speed.
Make 48 dough balls (EXACTLY 48!!! Not 45, not 46, not 49. 48 or you’ll screw it all up!!!!!!)
Place on ungreased cookie sheet
Bake 10 to 12 minutes
IMMEDIATELY push kiss down into center of cookie or all will be lost and you’ll have to get 48 more kisses and make 48 more dough balls and start the whole process over again which will probably take you right up to the new year and you don’t want that to happen do you?
Cool on cooling rack. Placing them on a warming rack would just be silly.
Jo Natoli’s Chow Mein Cookies
2 – 6 ounce packages Butterscotch morsels
1 – 3 ounce can of chow mein noodles
1 cup salted peanuts
Melt the morsels in a double boiler
Remove it from the heat
Stir in the noodles and nuts.
Drop by teaspoons onto wax paper.
Tiramisu Layer Cake (Nigella Lawson)
CAKE
6 Jumbo Sized Chocolate Muffins - 3lbs total weight (maybe chocolate pound cake, or some other moist chocolate cake)
1.25 Cups Tia Maria
1 - 2 tsp unsweetened Cocoa Powder for dusting
Chocolate Covered Coffee beans (optional for presentation)
FILLING
2 Eggs
1/3 cup superfine suger
2 Cups (1 lb) of marscapone cheese
1 Cup Heavy Cream
1/2 Cup Tia Maria
Wrap the outside of the 9” springform pan with plastic wrap or aluminum foil to avoid leaks from the base.
Slice the chocolate muffins thinly with serrated knife
Pour the 1.25 cups of Tia Maria into a shallow dish ready for soaking the muffin slices as you need them. (Note, you might need more Tia Maria)
Before you start to layer the cake, whisk the eggs and sugar and then beat in the marscapone and heavy cream.
Add gradually the 1/2 cup Tia Maria to make a creamy spreadable layer for the cake.
Using approx. 2 Muffins per layer, dunk the slices into Tia Maria before lining the pan with them.
Squidge them down, each layer should not be too thick, but juicily compact and solid.
If the muffin slices are tricky to dunk, then press them down into the pan and then spoon the Tia Maria over them.
Spread 1/3 of the cream mixture over the layer of muffin slices.
Repeat with another layer of soaked muffin slices and cream again.
Finish with a layer of muffin slices, NOT as soaked as the first two layers.
Reserve the last 1/3 of the cream mixture for later in a covered bowl.
Press this top layer down to make it as smooth as possible, then cover it with plastic wrap and place in the fridge overnight or for up to four days.
Chestnut Chocolate Pots. (Nigella)
Makes six 4oz glasses
Heaping 3/4 cup best quality, bittersweet chocolate chopped or chips.
1/2 cup heavy cream plus more to serve if you wish.
1/2 cup whole milk
1 egg
3/4 cup (9 oz can) sweetened chestnut cream.
2 Tbsp dark rum
Crush the chocolate to smithereens in the food processor.
In a saucepan, heat the cream and milk until just about boiling and with the motor off pour into a food processor through the funnel.
Let it stand for 30 seconds.
Process for 30 seconds.
Crack the egg down the funnel and process for another 45 seconds.
Add the chestnut cream and rum through the funnel and process until everything is incorporated.
Remove the blade, use a rubber spatula and spoon, fill six 4oz glasses or pots.
If wished put a jug of unwhipped heavy cream over their chocolate as they eat.
Make Ahead Tip! - Make the pots up to 2 days in advance, cover with plastic wrap and store in the refrigerator.
Freeze ahead tip! - Spoon the mixture into freezable ceramic dishes, cover and freeze for up to one week, thaw overnight in the refrigerator.
