CalamariMarinara Sauce is a delicious sauce for spaghetti. Three of our favorite foods – Calamari, Tomatoes, and Spaghetti. Comfort food for us. Calamari or Squid as its also referred to is harvested from Monterey down South off the California Coastline. If you visit Monterey you may be lucky enough to see the Italian fishermen mending their fishing nets across from Monterey’s Fisherman’s Wharf. Stores sell it fresh or refreshed or frozen. We sell it frozen and let you thaw it out when you are ready to cook. Calamari or Squid is cleaned and packed as tubes and tentacles. This packaging saves you time in removing the skin which can be very tedious. The ink sacs have already been removed. Our Dad, Serge was a fantastic cook as I’ve mentioned before. You’ll see Serge’s secret ingredient again – brandy or bourbon added to the sautéed onions to ensure the Calamari Marinara Sauce is finger licking good. The only thing we all hated when we saw him cooking was the amount of pots we’d be cleaning after dinner! Next time you are planning to make a Marinara Sauce make this Calamari Marinara Sauce which is sure to please your family and friends.
Saute chopped onions, garlic, and herbs until golden brown. Add mushrooms to saucepan and cook 2 additional minutes. Optional but suggested - for more flavor add the brandy or bourbon to the sauce pan. Add Calamari or Squid to the saucepan and cook for 5 minutes. Puree can of whole tomatores, add to saucepan and stir. Cover and simmer for about 10 minutes until squid is tender. If the Calamari Marinara Sauce is too thick add wine to the sauce. Serve over spaghetti. Or try adding it to Risotto.
Crab Meat Sandwich is Mac’s favorite meal for lunch. At work, she’ll run down the street to her favorite SF Fisherman’s Wharf restaurant and order the Crab Meat Sandwich. When she’s taking friends around Fisherman’s Wharf she’ll invite them to lunch. When asked for a suggestion Mac always tells them to order the Crab Meat Sandwich. Its similar to the Lobster Roll on the East Coast. She has just switched out the Lobster for the Dungeness Crab Meat. Mac enjoys entertaining at home too. If it’s lunch you know what she’s going to serve her girlfriends – Crab Meat Sandwich. The recipe is easy to follow. We only use Dungeness Crab Meat. It also makes an ideal appetizer. Spread it on small slices of French baguette instead of the rolls. Just reading this makes my mouth water!
Last night I actually read 4 different Crab Meat Roll recipes and made a combination which tasted so good and light. It wouldn’t work as an appetizer but rather as a salad if not in the hoagie roll. The cream cheese gives the Crab Meat Sandwich more of that creamy sandwich spread. I’ll add the recipe soon. Be on the lookout for it.
Preheat the broiler. Combine the ingredients and blend well. Cut the rolls in half. Broil one half. Spread topping on other half and broil until bubbly. * You can add Cheddar or Jack Cheese to the Dungeness Crabmeat Sandwich.
San Francisco’s Cioppino is simply a delicious fish stew. San Francisco Fisherman’s Wharf is known for Cioppino a dish full of seafood with a tomato sauce base. The main ingredient is the Pacific Ocean’s Treasure – Dungeness Crabs. Sometimes we get told that it can only be made with live DungenessCrabs. Not true! Our Dad, Serge, made San Francisco’sCioppino sometimes using local live Dungeness crabs and other times he used cooked crabs. His secret was in the sauce. He would always add brandy or bourbon -as he sautéed his onions. The flavor that the brandy or bourbon gave the San Francisco’s Cioppino had us dipping the bread in the sauce or licking our fingers after we ate the crabs. I’ve taken the dish to a potluck dinner where there were lots of teens. I thought that only the parents would eat it. Lo and behold as the teens went by I saw Cioppino on their plates! Everyone needed a wet towel to clean their fingers after enjoying the last drop of the San Francisco’s Cioppino. Don’t forget the Sourdough bread!
Lots of tourists visit daily at San Francisco’s Fisherman’s Wharf and eat Cioppino at one of the many seafood restaurants. For those in a rush and don’t have time to make the sauce from scratch we sell a Cioppino Sauce in a jar that is the perfect base for your fish stew. It’s really hard some days walking up and down the wharf looking at those tourist indulging in delicious Cioppino. I want to sit down and eat with them!
1. Detach the legs and claws from the bodies of the Dungeness Crabs.
2. Place the clams in a pan with 1 cup of wine and steam covered for 5 minutes or until the clams open.
3. Remove clams from shell.
4. Save the clam and wine juice.
5. Heat oil in a large pot.
6. Saute onion, garlic, and herbs for about 5 minutes.
7. Add the bourbon or brandy for flavor.
8. Add tomatoes, tomato sauce, remaining wine, and clam juice.
9. Simmer for 20 minutes.
10. Add fish, scallops, prawns, and crabs.
11. Simmer for 5 minutes. DO NOT STIR.
12. Add the clams and heat for 2 minutes.
Serve the Cioppino from the pot!
When I make this recipe I leave my clams in their shell. I also add some mussels too.
Wild California King Salmon is for sure the top of the line when we talk salmon. Nonno Tom, our grandfather, taught us that there was nothing better than the Kings! He taught us how to hold a Wild California King Salmon like a baby so we didn’t damage the flesh.
I’d like to say that he taught me how to fillet but that was just for the men. “Back in the old days” women in the family were only allowed upstairs working on the books and doing paperwork. However, I always wanted to know how things worked. I actually taught myself how to fillet Wild California King Salmon by watching the men filleting on the line. The secret is to get as close to the spine as possible. I feel with the knife or listen for that contact when the knife meets the fish’s spine. My goal is to get as much meat off the bone. A very sharp knife helps to ensure that the flesh of the Wild California King Salmon remains intact and undamaged. In fact, one of the local retired fisherman would make a point of dropping by once a week to sharpen my knives. Thank God! I use to watch my Dad using a steel and sharpen the knives 1-2-3. Then there’s the sharpening stone which I prefer and do not feel intimidated by memories of my Dad’s sharpening technique.
We love to grill the fish for that flavor that comes from the barbecue. What are you waiting for? Its Wild California King Salmon Season – opened May 1st and closes October 15th this year!
Mix the marinade. Place side down Wild California King Salmon in baking pan. Pour marinade over the salmon and let sit for a couple of hours. Grill the Wild King Salmon skin side down for about 15-20 minutes.
Skin comes right off! You don't want to overcook. Fish will continue cooking after you take it off the grill.
This Shrimp Meat Salad recipe is a favorite of our family. Ideal for family night dinner or potluck for a crowd. Coldwater Shrimp from Oregon or Washington. The shrimp are already cooked and peeled. I like that since that just cut down my work load. Sometimes people refer to these Shrimp as Bay Shrimp. I think this might be because a bay is smaller than the ocean? This explanation sounds good to me. They come frozen and you just need to thaw them out for your recipe. Use 1 pound or 5 pounds of Shrimp Meat depending on how many you are serving. Most of the time I just eyeball the ingredients that I add to the Shrimp Meat Salad. Its so good left over!
Sunday nights I’ll add it to the menu for our 3 generation family dinner. I send my Mom home with the left overs Shrimp Meat Salad for her lunch. She grins from ear to ear! The Shrimp Meat Salad turns out to be the best present I can give my Mom when her birthday comes round. It’s great when the summertime heat reaches into the 90 degrees and no one feels like eating. Sweet tasting meat that’s firm and lends well to the Apple Cider Vinegar dressing I whip up. Who can resist the little shrimps? Enjoy!
Mix all the ingredients together. Add more or leave out ingredients according to your taste. Then add the Shrimp Meat and mix thoroughly.
I make early in the morning and let the Shrimp Meat sit in the marinade for a few hours. Serve in a bowl or add lettuce leaves around it.
Some people do not like Mustard so I won't include it. If I want more kick I will add more Apple Cider Vinegar. I love Celery Seed so I tend to add more.
Our grandmother( Annetta Alioto Lazio) had 7 brothers. Her brother, Sal Alioto, was an incredible cook. By day Uncle Sal would the sell the local catch working along side my grandfather. By night he’d would spend hours in the kitchen working with his seafood recipes. Dungeness Crab was one of his favorite ingredients in his recipes. He liked to serve the crabs at room temperature. Uncle Sal whipped up one night the Dungeness Crab Marinade. He just poured it over is a platter of cracked Dungeness Crab. The juices of the crab mixed with the Crab Marinade. “Oh, my gosh!” is what everyone says when everyone tastes it. Many family and friends enjoyed his meals.
To this day the only way we serve cracked crabs is by making a batch of the Dungeness Crab Marinade Uncle Sal created. There are two ways to crack Dungeness Crabs. The first way is to detach the legs and claws from the bodies; we call the Old-Fashion Way. The second way is to quarter the crabs; Our Way. Our Dad and one niece love the Old-Fashion way which but they would hog all the bodies and leave the rest of us with the legs and claws. Our Way gives part body with a group of legs sharing the wealth of Crab Meat. Either way of cracking the Dungeness Crabs makes no difference as long as Uncle Sal’s Marinade is mixing with the crab juicing.