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.
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.
California Halibut with a Roman flair is a recipe that has been passed down for generations. Sometimes I like to add chopped tomatoes or tomato sauce or capers to this recipe. Fresh California Halibut is the main ingredient. Our family has always preferred the local Halibut which is much smaller than the northern Halibut. The fish range in 8 to 20 lbs. We only fillet the fish. The meat is white and firm. Halibut tends to be a dry fish that’s why we bake with wine or a liquid of your choice. Do not overcook the Halibut. It is not suitable to make a steak from the local catch; just the larger Halibut from the North. On the East Coast the local Halibut would be comparable to Fluke.
Each generation likes a different type of cheese. My mother would use Parmesan Cheese. I prefer Romano Cheese since its a little stronger with more of a bite which I believe gives the California Halibut the Roman Flair! Fresh quality fish, good tasting cheese, and your family will be delighted with your choice of dinner. Guess what my mother is fixing tonight? Just the thought of it has me salivating for some.
Make a paste with the breadcrumb, oil, cheese, herbs, and pepper. Preheat oven 325 degrees. Spread the paste on top of each fillet. Place each fillet on top of each other. Coat the bottom of the baking pan with oil. Place the fillets in the pan. Pour the wine in the pan. Add more liquid during cooking if evaporates. Bake at 325 degrees for 30 minutes.
Most of the times when I make this recipe I will place both fillets flat in the pan. I will add a chopped tomatoes and capers to the wine when baking the fish. I usually add more than 1/2 cup of wine so I ensure the California Halibut being moist. Serve with rice or mash potatoes or quinoa with kale and sautéed onions. Delicious!!!
I love this Scampi Butter Sauce Recipe. Its easy to make after a long day at work. I first made it for a sauce to go on the Calamari Steaks. The Calamari Steaks didn’t need it but I was looking for something to add special for my husband the night of our wedding anniversary. Wow – what flavor! I made some the other night and am going to use the leftover for another seafood recipe tonight. I’m going to try a Baked Shrimp recipe in parchment tonight. Although the Baked Shrimp in Parchment paper just uses lemon juice I thought I would take it up a notch by adding the Scampi Butter Sauce Recipe. The sauce has lemon juice in it! I sautéed the largest Petrale Sole I’ve seen lately adding the Scampi Butter Sauce at the end along with a few capers. Delicious!
I have three lemon trees in my backyard. Two of the lemons are Meyers lemons. I was amazed the other day at the sight of all the green small lemons growing on the trees. One of the trees looks like its on steroids! I don’t know what I’ve done right since we are in a drought. I’m looking forward to all the recipes I can use those lemons with. I’ve even begun adding slices to my water daily because the aroma from Meyers lemons is so incredible. Its time to make another batch of the Scampi Butter Sauce Recipe and this time I’m adding it to the largest Shrimp I’ve ever seen!.