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MattMyatt.com
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Weekly Recipes |
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Weekly Recipes |
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In my spare time, I own a boating
and fishing forum called
TheBurningReel.com
where recently our "resident chef" has started posting
weekly recipes. Jenny & I have been trying out
these superb recipes and I have decided (with approval
from our Chef) to pass this recipes onto you. So here
goes. |
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Luckily
for you, I have a few weeks to post! |
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Week 1 - Tilapia Provencal
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Week 2 - Zuppa Di Pesce |
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Week 3 - Adriatic Shrimp |
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Week 4 - Clams Oreganata |
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Week 1 Recipe - Tilapia
Provencal |
Or any white flaky fish!! For (2) people
(2) 8 ounce filets skin off
Sautee on one side till brown (skin side up)
Flip over and add the following ingredients
1/2 cup of clam juice or chicken stock
(2) table spoons of lemon juice
1/4 cup of white wine
1/4 cup of diced tomato's
small bunch of chopped green onions (scallions)
pinch of oregano
salt and pepper to taste
let simmer for about 8 minutes covered
uncover and add (2) table spoons of whole butter
and let simmer until butter is incorporated into the
sauce (the butter will thicken the sauce)
serve over rice or pasta |
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Week 2
Recipe - Zuppa Di Pesce |
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For two:
(4) little neck clams
(4) mussels (black have the most flavor in sauce)
(4) large shrimp
(1) lobster tail split into two pieces
(1) large hand full of bay or sea scallops
(1) cup of canned whole tomatoes (crush by hand)
(1) cup of clam broth
(1/4) cup of white wine
(2) tablespoons of chopped fresh parsley
Lots of fresh sliced garlic
(1) pinch of crushed red pepper
(3) table spoon of olive oil
(2) tablespoons of whole butter
- olive oil in a skillet with your garlic till golden
brown
- before it burns add your clam broth, tomato’s & wine
- add all of your seafood
- heat till a simmer
- then cover and cook till clams and mussels open
- add red pepper, parsley and whole butter
- cook another 2 minutes
- serve over pasta
- dry red wine drinks best with this dish (cuts the
acid)
Of course have two bowls ready and disperse the pasta
and seafood evenly on to both plates. Just before you
are about to eat, drizzle a little bit more olive oil
over the top of the entire dish. Some nice crusty warm
semolina Italian bread and your in business!! |
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Week 3
Recipe - Adriatic Shrimp |
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Large Shrimp U-12's or even larger is a must!!!
- Peel and rinse shrimp leaving the tails on
- dry shrimp off with towel (no excess water)
- peel and chop a whole pile of garlic
- chopped parsley
- salt and pepper
- seasoned Italian bread crumbs
Place your dry shrimp in a mixing bowl and add salt and
pepper, chopped parsley, enormous amounts of finely
chopped garlic and a handful or breadcrumbs enough for a
very light coating on the shrimp. Now add extra virgin
olive oil. Just enough oil to coat the shrimp but not
too much to pool on the bottom of the bowl. Mix
thoroughly and fire them up on a very hot grill. You can
sauté them on the stove but comes out better on the
grill. In the restaurant we served them with risotto
(Italian rice) but it works well over any kind of rice,
pasta or salad. Also works well as an appetizer by
itself.
Remember make sure the shrimp are completely dry and
don’t add too much olive oil. Any excessive liquids will
cause your ingredients too pool at the bottom of the
bowl instead of sticking to your shrimp. Good luck! |
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Week 4
Recipe - Clams Oreganata |
- finely chopped Garlic (boat load)
- olive oil
- melted butter
- seasoned Italian bread crumbs
- salt and pepper
- Chopped parsley
In a pan sauté your garlic till lightly brown. Remove
from the fire and in that same pan add your bread crumbs
and salt and pepper to taste. Mix well. The bread crumbs
will be slightly soggy to the touch from the oil. Let it
cool down a little and then add your parsley and a
couple of table spoons of melted whole butter and mix
well again. You should be left with a moist slightly
soggy texture. Shuck your clams and top them with the
breadcrumb mixture. Pack the bread crumbs down pretty
good. Drizzle a few more drops of melted whole butter on
top of each one. Bake on 375 till the bread crumbs are
brown. It’s simple.
For a nice twist add some old bay seasoning into the
bread crumb mixture and you will have some great crabby
clams oreganata.
Is there oregano in this??? no. It doesn’t get the name
oreganata from oregano. You can add some I have tried it
and its not so bad!! |
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Recipes
Provided by Chef Tom |
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Questions
for the Chef?
To email
Chef Tom click here |
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Matt Myatt:
Village Realty & Management Services | 501 B Hunt Club
Drive | Corolla, NC 27927 |
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Business:
(252)-453-9650 ext. 114 | Fax: (252)-453-6997 | Cell:
(252)-207-6588 | Toll free: (877)-546-5362 |
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Email:
Matt@MattMyatt.com |