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

Discussion in 'California Flyway Forum' started by fishdog, Nov 1, 2016.

  1. callinfowl

    callinfowl MEGA.

    Aug 15, 2004
    Today at 2:30 PM #1
    Jim Dandy Elite Refuge Member
    Dec 6, 2011
    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.


    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.


    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.


    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.......

  2. Jim Dandy

    Jim Dandy Elite Refuge Member

    Dec 6, 2011
    It's Still "We The People", right??
    I just wanted to take a moment to acknowledge the Jeremiah Johnson reference.

    chubby, yellowlabhunter and Refugeguy like this.
  3. ICDUK

    ICDUK Elite Refuge Member

    May 29, 2000
    Vacaville,CA. USA
    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.
    API and CADUCKWHACKER like this.
  4. flyfishz

    flyfishz Senior Refuge Member

    Aug 9, 2017
    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
  5. Brottboss

    Brottboss Elite Refuge Member

    Jan 18, 2011
    Meadow Vista, CA
    Place 2 pheasants in a crock pot
    Add 1 dry package of Aujous and 1 package Ranch seasoning
    Add 6 pepperoncinis
    let simmer on low for 6 hours

    serve with wild rice and roasted vegetables.

    simple yet incredibly good.
  6. Luigi Daniele

    Luigi Daniele Turkey Hunters Forum Moderator

    Dec 22, 2007
    NorCal: specs,sprig,gobblers, blacktails.
    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:
  7. API

    API PAF-CA Flyway Moderator

    Dec 29, 2008
    Hey, that recipe works great with a chuck roast or pork butt too.
    Brottboss likes this.
  8. API

    API PAF-CA Flyway Moderator

    Dec 29, 2008
    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.

  9. Brottboss

    Brottboss Elite Refuge Member

    Jan 18, 2011
    Meadow Vista, CA
    The only problem with good chioppino is the bowls are too small.
    API and Luigi Daniele like this.
  10. California Flyway

    California Flyway Elite Refuge Member

    Jan 13, 2001
    Gualala, California
    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.

    Last edited: Mar 24, 2018
    Luigi Daniele likes this.

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