Waterfowl , Fish & Game......Recipes.

callinfowl

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Today at 2:30 PM #1

Jim Dandy Elite Refuge Member
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Here is the caciucco recipe, exactly as it was prepared and served at Little Joes on Broadway on San Francisco. It is important to note a couple of items.
1) Franco Montarello, AKA "Little Joe" was from Varezze, which is a small town near Genoa. I had previously mentioned that a Genovese knew nothing about cioppino. True. But here we are not talking about cioppino, we are talking about the dish that BECAME cioppino in the New World.
2) There are several sub-recipes involved. Prepare them all, or this will just be another fish stew dish.
3) Cioppino, and for that matter cacciucco, were generally prepared with whatever fresh seafood was available. I suggest you try this recipe verbatim, and then begin to make substitutes at a second attempt.
4) The whole idea of this preparation is to not have one flavor of the seafood overpower another. That is why there are not huge amounts of anything, except crab, which does have a milder flavor.
5) This recipe is for 1 person, but may serve 2 of lesser appetites. If you are going to prepare this dish for several people, it is very important that the seafood be sauteed according to the recipe, then you can transfer it to a larger pot and serve it. In other words, if you are cooking for 12, you must prepare 12 individual recipes and then combine them to serve. This dish gets it's distinctive flavor from the 1 pan preparation. Dump a bunch of ingredients in a pot, boil, then serve, this will give a good stew, si, but it ain't caciucco. Have fun.

CACIUCCO

1 1 1/2# crab, pre-boiled and cracked
3 clams, scrubbed
4 mussels, debearded and scrubbed
7 small prawns
1/3# fillet of rock cod or other white fish
3 tbl olive oil
1 tbl minced garlic
1/3 c dry white wine
1 c broth*
1 c Little Joe's tomato sauce*

Heat the olive oil on high heat, and add the minced garlic. IMMEDIATELY add all the seafood, and sautee quickly over high heat, until the garlic has just begun to become pungent and the rock cod is half way cooked. Keeping the heat high, add the wine, broth and tomato sauce, and simmer on high heat until the liquid had reduced by one cup and the clams and mussels have opened. All i all this preparation should take about 6-8 minutes.

Serve immediately with a generous sprinkling of chopped parsley and if you like, fennel fronds.

SUB RECIPES

BRODO (BROTH)
1 gallon water
5# chicken bones
4 stalks of celery
3 unpeeled carrots
2 unpeeled onions, cut in half
(boiled chicken, beef trimmings, and beef tongue can also be cooked in this broth)

Place all ingredients in a large stock pot and bring to a rapid boil. Reduce to a simmer ans simmer for 4 hours. Strain and refrigerate. Remove all congealed fat before using.

LITTLE JOE'S TOMATO SAUCE

2 quarts crushed tomato in heavy puree
2 quarts chicken broth
4 stalks celery, chopped fine
3 white onions, chopped fine
1 tbl ground oregano
1 tsp dried rosemary
2 fresh bay leaves
2 tbl chopped fresh sweet basil
1/4 c minced garlic
2 tbl black pepper
1/4 c salt
1/2 c olive oil
1/4 c corn starch dissolved in 1/2 c water

Bring all ingredients to a boil, then reduce to simmer and simmer for 2-4 hours, until sauce is thick. If further thickening is needed then add the cornstarch mixture. Refrigerate overnight.

All this may seem like a tremendous amount of work to some of you. As I said, you can simply throw some chopped tomatoes, broth, seafood and aromatics into a pot and let it cook. Although I will say that once you have developed a method for cioppoino based on this recipe, nothing else will ever do. And you may not say "cioppino" ever again. Maybe you'll even bring some duck hunting.......

Dandy
 

Jim Dandy

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It's Still "We The People", right??
You guys marinating Speck breasts with ANYTHING should be slit from crotch to eyeball with a dull deer antler.

You marinate crap meat (Gadwall), not the crown jewel of the grain field.

Salt, pepper maybe a little EVO and a hot grill.

Sounds like some boys I know. They marinate duck breasts (even fat mallards/sprig) in a whole bottle of liquid smoke, cook it for like 5 hours . . . . . . and then they say, "it doesn't even TASTE like duck." Huhhhh???
I just wanted to take a moment to acknowledge the Jeremiah Johnson reference.

Dandy
 

ICDUK

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Basic Easy Crab Cioppino

1 cube butter
4 cloves garlic, chopped
1/2 cup white wine
3 stalks celery
1/2 cup extra virgin olive oil
1/2 cup parsley, chopped
1/2 cup dried Italian mushrooms
7 ripe tomatoes or 1 large can of whole tomatoes
3-4 cooked crabs, cracked
Melt butter and oil and brown garlic. Do not let it burn. Add all other ingredients and simmer over very low heat for 1 hour.
Serve as thick stew or over pasta.


This Cioppino receipe is the one I make :tu
1/3 cup extra virgin olive oil
2 large onions, chopped
2 large green peppers, seeded and chopped
4 cloves garlic, minced or chopped
2/3 cup chopped parsley
2 cans, 15 oz. tomatoe sauce
2 cans, 1lb.12oz tomatoes- sliced roma with basil and oregano
2 cups red or white wine
2 bay leafs
2 teaspoon dry basil,or fresh
1 teaspoon oregano
1 dozen fresh clams in shell
1 pound medium raw shrimp
1-2 large dungeness crabs- 2 lbs. each, cleaned and cracked
1/2 lb. cod
1/2 lb scallops

In large pot (6 qts.) heat oil over medium heat. Add onion, garlic, green peppers, and parsley, cook until onion is soft.
Stir in tomatoe sauce, tomatoes and liquid-break up tomatoe with spoon, wine, basil, and oregano, cover and simmer about 1hr. or until thickened.
Scrub clams to remove sand, shell shrimp-cut up cod and scallops. Add shrimp, clams, crab, and other fish to sauce.
Cover and simmer about 20 min. or until clams open and shrimp turn pink.
Cook sauce about 30-45 min.
Add and cook clams or other fish like oysters, mussels and squid about 15 min.
Add and cook shrimp, crab, cod, scallops about 10 min.
Eat as stew or serve over pasta or polenta.
 

flyfishz

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Pan Seared Duck Breast with Balsamic Black Currant Glaze

I have struggled to get my family to enjoy wild duck... This recipe sealed the deal. Easier to do than it sounds... Happens fast.. have your ingredients and side dishes ready to go

Duck breasts with skin on bring to room temperature before cooking ( this allows better control of interior meat cooking)
Score the skin with a few knife slices and liberal salt and pepper both sides of the breast

Heat about 1 tablespoon olive oil to almost smoking hot then lower temp a bit and put breast in skin side down
Cook about 3-4 minutes depending on thickness trying to get a brown crispy skin...
turn and cook 3 to 4 minutes on the flesh side
Remove breast from the pan and set set aside

immediately add to pan 2 tablespoons of butter 2 minced garlic cloves and 2 table spoons Worcestershire sauce to the pan you just seared the breasts in.... adding the Worcestershire sauce now will cool the pan a little so you don't brown the butter... saute garlic about 1 minutes

add 2 tablespoons balsamic vinegar 1/4 cup of red wine and 1/3 cup of Black (or red) Currant jelly.

stir for about 2 minutes ... it will start to thicken slightly... return breasts to the pan and cook about 2 to 3 minutes

Serve over creamy polenta... Breast should be medium rare.

there will be no leftovers...add water to the pan and heat... it will clean right up

searing duck.jpeg
duck sauce.jpeg
finished duck.jpeg
 

Brottboss

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Place 2 pheasants in a crock pot
Add 1 dry package of Aujous and 1 package Ranch seasoning
Add 6 pepperoncinis
stir
let simmer on low for 6 hours

serve with wild rice and roasted vegetables.

simple yet incredibly good.
 

Luigi Daniele

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Today at 2:30 PM #1

Jim Dandy Elite Refuge Member
Messages:
2,144
Joined:
Dec 6, 2011
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Who wants to know?!?
Here is the caciucco recipe, exactly as it was prepared and served at Little Joes on Broadway on San Francisco. It is important to note a couple of items.
1) Franco Montarello, AKA "Little Joe" was from Varezze, which is a small town near Genoa. I had previously mentioned that a Genovese knew nothing about cioppino. True. But here we are not talking about cioppino, we are talking about the dish that BECAME cioppino in the New World.
2) There are several sub-recipes involved. Prepare them all, or this will just be another fish stew dish.
3) Cioppino, and for that matter cacciucco, were generally prepared with whatever fresh seafood was available. I suggest you try this recipe verbatim, and then begin to make substitutes at a second attempt.
4) The whole idea of this preparation is to not have one flavor of the seafood overpower another. That is why there are not huge amounts of anything, except crab, which does have a milder flavor.
5) This recipe is for 1 person, but may serve 2 of lesser appetites. If you are going to prepare this dish for several people, it is very important that the seafood be sauteed according to the recipe, then you can transfer it to a larger pot and serve it. In other words, if you are cooking for 12, you must prepare 12 individual recipes and then combine them to serve. This dish gets it's distinctive flavor from the 1 pan preparation. Dump a bunch of ingredients in a pot, boil, then serve, this will give a good stew, si, but it ain't caciucco. Have fun.

CACIUCCO

1 1 1/2# crab, pre-boiled and cracked
3 clams, scrubbed
4 mussels, debearded and scrubbed
7 small prawns
1/3# fillet of rock cod or other white fish
3 tbl olive oil
1 tbl minced garlic
1/3 c dry white wine
1 c broth*
1 c Little Joe's tomato sauce*

Heat the olive oil on high heat, and add the minced garlic. IMMEDIATELY add all the seafood, and sautee quickly over high heat, until the garlic has just begun to become pungent and the rock cod is half way cooked. Keeping the heat high, add the wine, broth and tomato sauce, and simmer on high heat until the liquid had reduced by one cup and the clams and mussels have opened. All i all this preparation should take about 6-8 minutes.

Serve immediately with a generous sprinkling of chopped parsley and if you like, fennel fronds.

SUB RECIPES

BRODO (BROTH)
1 gallon water
5# chicken bones
4 stalks of celery
3 unpeeled carrots
2 unpeeled onions, cut in half
(boiled chicken, beef trimmings, and beef tongue can also be cooked in this broth)

Place all ingredients in a large stock pot and bring to a rapid boil. Reduce to a simmer ans simmer for 4 hours. Strain and refrigerate. Remove all congealed fat before using.

LITTLE JOE'S TOMATO SAUCE

2 quarts crushed tomato in heavy puree
2 quarts chicken broth
4 stalks celery, chopped fine
3 white onions, chopped fine
1 tbl ground oregano
1 tsp dried rosemary
2 fresh bay leaves
2 tbl chopped fresh sweet basil
1/4 c minced garlic
2 tbl black pepper
1/4 c salt
1/2 c olive oil
1/4 c corn starch dissolved in 1/2 c water

Bring all ingredients to a boil, then reduce to simmer and simmer for 2-4 hours, until sauce is thick. If further thickening is needed then add the cornstarch mixture. Refrigerate overnight.

All this may seem like a tremendous amount of work to some of you. As I said, you can simply throw some chopped tomatoes, broth, seafood and aromatics into a pot and let it cook. Although I will say that once you have developed a method for cioppoino based on this recipe, nothing else will ever do. And you may not say "cioppino" ever again. Maybe you'll even bring some duck hunting.......

Dandy
Did not realize that it was zeneize (Genovese in dialect). Knew that the toscani (Tuscans) make it. Learn something new every day. And I'm zeneize and toscano :eek:
 

API

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Place 2 pheasants in a crock pot
Add 1 dry package of Aujous and 1 package Ranch seasoning
Add 6 pepperoncinis
stir
let simmer on low for 6 hours

serve with wild rice and roasted vegetables.

simple yet incredibly good.
Hey, that recipe works great with a chuck roast or pork butt too.
 

API

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cioppoino
Its really difficult to find great cioppino. I had this bowl at the San Diego Pier Cafe about a month ago and it was like $21 without a drink.

CB04C549-7F56-4945-899B-EFCADFBA3A55.jpeg
 

Brottboss

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The only problem with good chioppino is the bowls are too small.
 

California Flyway

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Here is a handy Duck Jalapeno Summer Sausage video made by Fuge Memeber Lavender Labs.
Sometimes it helps to see it made compared to read it made.

 
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