Tag Archives: seafood

New England Clam Chowder with Cheesy Biscuits

Everything you could ever want in a bowl of creamy goodness.

Debating which type of clam chowder is better is but a fool’s errand since everyone knows that New England-style is the one chowder to rule them all. This hearty, creamy classic is easier to make than you would probably imagine and few things satisfy more when the mercury drops. Add the clams towards the end to prevent them from getting too chewy.

Equipment Needed: 8 QT Pot, Baking Sheet, Mixing Bowl, Cheese Grater, Chef’s Knife, Cutting Board, Wooden Spoon, Kitchen Shears, Vegetable Peeler, Rolling Pin, Cookie Cutter, Whisk, Parchment Paper

Serving Suggestion: Individual Plating

Servings: 8

Suggested Wine Pairing: Oaky Chardonnay, Rioja, Pinot Noir

Suggested Beer Pairing: Stout, Porter, Scotch Ale

Ingredients:

  • 2 cans chopped clams ($1.99/6.5 oz can)
  • 8 oz clam juice ($1.99/bottle)
  • 6 strips of bacon ($6.99/lb)
  • 4 large potatoes ($0.99/lb)
  • 2 medium onions ($0.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 1 can of sweet corn ($1.69/11 oz)
  • 1 QT 2% milk, divided ($1.19/QT)
  • 1 pint heavy cream ($2.99/pint)
  • 2 C Bisquick mix ($4.19/40 oz box)
  • 1/2 C cheddar cheese ($5.99/lb)
  • 1 TBSP crushed red pepper ($3.50/2.5 oz jar)
  • 2 TSP dried thyme ($3.50/1.5 oz jar)
  • 1/2 TBSP cayenne pepper ($3.50/2 oz jar)
  • 2 bay leaves ($3/0.5 oz jar)
  • Salt
  • Pepper

Biscuit Preparation:

  • Preheat the oven to 450°F. Whisk together 2 cups of Bisquick and 2/3 of a cup of milk until you’ve got a soft dough with no pockets of mix or clumps.
  • Grate in 1/2 a cup of cheddar cheese and stir a bit more.

Grate the cheese in before you knead the dough for better cheddar distribution.

  • Spread about 3 tablespoons of Bisquick on your cutting board so the dough doesn’t stick.With your rolling pin, roll it out flat until it’s about 1/2 an inch thick. Use your cookie cutter to cut out biscuits and place them on a parchment paper-lined baking sheet. If you don’t have parchment paper, just grease the baking sheet thoroughly with butter.

Insert knead/need pun here.

  • Sprinkle a little bit of salt and crushed red pepper on the top of the biscuits. Pop those puppies in the oven and bake ‘em for about 9 minutes, until they’re golden brown. Set aside to cool and await their chowder-complementing fate.

Chowder Preparation:

  • You’ll want to do all of your prep work beforehand so all you have to do is add ingredients once you get the soup base going. Start by dicing your onions and mincing the garlic.
  • Next, scrub the potatoes, remove the eyes and cut them into 1 inch cubes. We like to leave the skins on but if that’s not your thing then peel before you cube them.

Uniformly cube the potatoes for even cooking and spoon-friendly eating.

  • Put your pot over medium heat. Using the kitchen shears cut the bacon strips into 1/4 inch pieces and crisp them up for about 5 minutes. Add the onions and garlic and cook everything down for another 5-7 minutes until the veggies are soft.

Pretend you're surprised that we added bacon.

  • Drain the corn and add it to the mix. Next, add the potato chunks, the rest of the quart of milk, cream, clam juice and bay leaves. Throw in your thyme, cayenne pepper and a healthy pinch of salt and pepper for good measure.

If you love your cardiologist, go ahead and use all cream instead of cutting it with milk.

  • Bring everything to a boil, stirring occasionally. When you’ve reached your boiling point add the clams, reduce to a simmer and cook for another 10 minutes.
  • Be sure to remove the bay leaves before serving. Season to taste, adding a little Garnish with some fresh parsley if desired and at least two biscuits if you know what’s good for you.

Grilled Clams

Sweet briny bounty awaits.

All this hot weather has reminded us of two things. 1) If you’ve gotta be outside you might as well be eating and 2) we love fresh seafood. Clam season is upon us and what better or simpler way to celebrate than by throwing a few on the grill and cracking an ice-cold adult beverage. Like cheerleaders at homecoming, when things get hot they open wide to reveal their cash and prizes.

Equipment Needed: Grill, Tongs, Pan or Platter (to put the clams in when they’re done), Microwave-safe Bowl(s)

Serving Suggestion: Family Style or Individual Plating (if you can keep people away from the grill long enough to plate them)

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc, Pinot Grigio, or a Sparkling White

Suggested Beer Pairing: Wheat Beer, Summer Ale, American Lager or Pilsner

Ingredients:

  • 4 dozen littleneck clams (market price varies, we paid $5.99/dozen)
  • 1 stick butter ($4.99/lb)
  • 1 lemon (optional) ($ 0.50)

Preparation:

  • Fire up the grill and get it to medium heat. Scrub and wash the clams to remove any visible grit. Toss any clams that are already open or have cracks to avoid any gastrointestinal unpleasantries later.
  • Place the clams on the grill evenly spaced apart. You can either set them in between the grates on their hinges (i.e. vertically) or flat on their shells, whatever floats your boat.
  • Stand back, sip said adult beverage and wait. The clams will open at different rates depending on how big they are and how hot each area of the grill is but it should take around 5-10 minutes. Throw away any that don’t fully open after several minutes of cooking.

The one in the front and back are done, the others still need time.

  • Remove the open ones from the heat and either serve immediately or keep to the side of the grill. Don’t leave them over direct heat or you’ll get overcooked, rubbery results.
  • Melt the butter in the microwave and either put it in individual dishes or keep a communal bowl for dipping. Serve with lemon wedges for those that want them. 

Lobster Rolls

Plastic bib not included.

We know we’re opening a Pandora’s Box when we start talking about lobster rolls; people are vehement about who makes the best and what the recipe should include. We’re not even gonna give an opinion or say that we can hold a flame to the classic Maine I-bought-it-at-the-lobster-pound-for-$8-and-will-never-be-the-same-again rolls, but know this; ours are pretty damn good. Use fresh ingredients, cook your own lobster, add some corn to the plate and you’ll swear you’re sitting at a picnic table surrounded by tourists wearing plastic bibs. Ahhh, summer.

Equipment Needed: 8 QT Pot, 3 QT Pot, Frying Pan, Mixing Bowl, Dish Towel, Meat Tenderizer (or a Lobster Cracker), Cutting Board, Chef’s Knife, Spoon

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Chardonnay, Sauvignon Blanc

Suggested Beer Pairing: Pilsner, Lager or Saison Ale

Ingredients:

  • 3 lobsters (shoot for something around 1 1/2 pounds each)(market price varies but expect to pay $10/lb or more; remember to keep those puppies alive in the ‘fridge until you cook them)
  • 1/4 – 1/2 C mayonnaise ($3.99/15 oz jar)
  • 1 lemon ($0.50)
  • 4 ears of corn (if you’re in the city they’re probably $0.50 each, if you’re anywhere else it could be $2-3 a dozen)
  • 4 New England-style hot dog buns (you must purchase New England-style, otherwise you sir/madame are a poser; there, we said it)($2.99/8 pack)
  • 2 TBSP butter ($4.99/lb)
  • 2 TBSP sugar ($2.39/2 lb box)
  • Salt
  • Pepper

Lobster Roll Preparation:

  • Fill the 8 QT pot a little over half full with water and bring to a boil.
  • Put the lobster in headfirst and boil for about 11 minutes, until they turn bright red.

Pop them in head first and don't let 'em out 'til they're red.

  • Pull out of the water and let them drain and cool for 5-10 minutes. (This is a good time to start boiling water for your corn; see below)

The only time when being as red as a lobster is a good thing.

  • Disassemble your lobster over a sink or trash can (trust us, lobster juice is going to get everywhere). First, separate the tail from the body then separate the claws and knuckles. Don’t even bother with the legs, they aren’t worth the effort.
  • To get to the tail meat, take your chef’s knife and cut it lengthwise down the center. This will take some pressure on your part so make sure the tail is situated so it doesn’t slip.

Cut it down the middle, scoop out the meat and proceed chopping.

  • Cut the meat into 1/2 inch chunks and add it to the mixing bowl. For the claws and knuckles, place a dish towel over top and hit them with a meat tenderizer until you hear/feel the shell crunch. Don’t get over aggressive because the more you pound them the greater the chance that you’ll be picking shell pieces out of your roll.

The towel prevents lobster juice and shell from flying everywhere.

  • Chop the claw and knuckle meat as well and add to the mixing bowl, stir in mayo until the lobster is lightly coated and squeeze about 1/2 to 3/4 of the lemon into it. Mix everything together and salt and pepper to taste. Let it cool in the fridge for about 15 minutes before serving.

Lemon brightens things up and cuts the richness a bit.

  • While the bowl of supreme happiness is cooling, put your frying pan over medium heat. Spread butter on the inside and outside of each hot dog bun and fry them on each side for about 2 minutes until they’re a delicious golden brown.

A toasted bun provides the perfect delivery vehicle for lobster to your mouth.

  • Spoon in a healthy amount of lobster mix into each bun and commence eating.

Corn Preparation:

  • Fill the 3 QT pot a little over half full with water and bring it to a boil.
  • Add the sugar and corn and boil for 10 minutes. Drain and let cool for a couple minutes before eating (you don’t want corn kernel-shaped burns on your tongue).

Lemon Butterflies and Scallops

Sweet, buttery goodness.

Neptune’s bounty unfolds with this sumptuous…oh who the hell are we kidding? Scallops were on sale and we wanted to eat them. Make it your own by using your favorite pasta; we used farfalle, hence “butterflies” (clever, we know). Whatever, stop judging and just make some.

Equipment Needed: Chef’s Knife, Cutting Board, 3 Qt Pot, Frying Pan w/ lid, Colander, Spatula

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: Sauvignon Blanc, Crisp Chardonnay, Pinot Grigio

Suggested Beer Pairing: Light Lagers, Pilsners

Ingredients:

  • 1lb. bay scallops (market price varies, we got ‘em for $4.99/lb.)
  • 1 small onion ($.99/lb)
  • 10 oz package of frozen peas ($2)
  • 1/2 lb farfalle pasta ($.99/lb)
  • 2 cloves garlic ($2.99/lb)
  • 1 tbsp butter ($4/lb)
  • Juice of 2 lemons ($.50/each)
  • Salt
  • Pepper

Preparation:

  • Before doing anything, make sure you’ve rinsed the scallops.
  • Put your frying pan over medium heat and add olive oil until it coats the bottom of the pan. Dice the onion, mince the garlic cloves and toss them in the pan once the oil starts to shimmer. Cook everything down for about six minutes.

Make 'em sweat.

  • Fill your pot 3/4 full with water and bring it to a boil. Add your pasta and cook 5-8 minutes.
  • Once you’ve put your water on, add the frozen peas to the pan and throw a lid on the mix. Cook until the peas have thawed and are warm, another six minutes or so.
  • Make a well in the middle of your veggie mix and put the scallops in it. Cook for about 2 minutes per side, turning only once. You don’t want to overcook your scallops, especially these bite-sized beauties.
  • Just before plating, add the butter and squeeze the juice of two lemons over everything.  (give or take, depending on how citrusy you want it); salt and pepper to taste.

Apply some pressure and roll your lemons to free the juices before you cut them.

Let the juice drip through your fingers to catch the seeds. Make sure you've washed your hands, natch.

  • Drain your pasta, put in a bowl, toss the scallops and veggies on top and proceed.


Beer Mussels

Beer Mussels, but not the bar fight defend-a-lady's-honor kind

Beer Mussels, but not the bar-fight-to-defend-a-lady's-honor kind.

This recipe is a lot easier than it tastes; the most difficult part is waiting for the mussels to soak. Great for feeding friends with a comforting bistro fare. Black eyes and hangovers optional.

Equipment Needed: Stove, 5 Qt. Pot, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Pinot Grigio, Sauvignon Blanc, Chenin Blanc

Suggested Beer Pairing: Belgian Whites, Heffewiesen, Lager

Ingredients:

  • 1lb bag of mussels ($5.99)
  • 1 medium onion ($.99/lb)
  • 2 small shallots ($2.99/lb)
  • 3 cloves of garlic ($2.99 lb)
  • 3 TBSP unsalted butter ($4.99/lb package)
  • 12 oz beer (price varies)
  • Salt
  • Pepper

Preparation

  • Sort through mussels and throw away any that are visibly broken or are open. These guys are dead and will make you what is technically known as mucho sicko.
  • Soak the remaining mussels in cold water for 20 minutes to allow them to filter out any remaining sea grit.
  • Mince the garlic, shallots and onions and set aside.
  • Once the mussels have finished soaking you have to remove the “beards,” aka byssal threads (there, you just got a biology lesson). These look like hairballs that stick out of the side of the mussel, and must be taken out by pulling them down towards the hinge. Don’t pull them up because you’ll run the risk of pulling some of the actual mussel out as well; this could kill it before you cook it which, in this case, is a bad thing (see “mucho sicko”). Give them a final rinse under running water and be sure to get any remaining gunk off the shell.
Pull the beard out down towards the hinge.

Pull the beard out down towards the hinge.

  • In a large pot over medium heat throw in the butter and minced veggies. Once they’ve cooked down and are soft, throw (not literally) the mussels in and pour your beer in.
The beer should cover about half the mussels.

The beer should cover about half the mussels.

  • Cover the mix and cook it until the majority of the mussels steam open (some won’t because they’re dead; again, no eating, mucho sicko). This should take around 5 minutes. Serve in a large bowl with plenty of good bread to soak up the juice.

Buttery Grilled Salmon

Buttery Grilled Salmon

Buttery Grilled Salmon

With the end of summer fast approaching, the Brothers Brown will use any excuse to use the grill…and copious amounts of butter. This recipe takes about five minutes to prep and just as long to eat, seriously, it’s redonkulous. The result is rich salmon with an almost poached consistency and a zesty hit of lemon (yes, we used zesty in a sentence). Plays well with fingerling potatoes or cous cous.

Equipment: Grill, Aluminum Foil, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 1lb. Salmon serves 3 comfortably

Suggested Wine Pairing: Riesling, Chardonnay, Sauvignon Blanc, Vinho Verde, Pinot Noir (salmon’s kinda like the village doorknob, everyone gets a turn)

Suggested Beer Pairing:Lager, Brown Ale, Amber Ale, Pilsner (again…salmon…hooker-esque)

Ingredients:

  • 1 lb of Salmon Fillet (market price varies, expect to pay around $13/lb)
  • 2 Lemons ($.50  each)
  • Dill (dried or fresh, somewhere around $5 for a package of either)
  • 1/4 stick of unsalted butter ($4.99/lb package)
  • Salt
  • Pepper

Preparation

  • Rinse salmon fillet and scrape off any loose scales. You can be a man (or tough momma) and use your hands or use the edge of a serving spoon if you wanna be dainty, or as dainty as you can be when handling a piece of raw fish.
  • Pull off a piece of aluminum foil 2 1/2 times the length of the fillet and place the fish on the left half, skin side down. Cut the butter into equal sized pats and place them evenly spaced on the top of the fillet.
  • Squeeze the juice of half a lemon over the top of the fish, then sprinkle the dill evenly across the top. The amount depends on how much you like dill, something reasonable is around 2-4 TBSP.    Slice the rest of the lemon into equal sized rounds and place them on top of everything else.
Place the lemon rounds evenly across the top of the salmon.

Place the lemon rounds evenly across the top of the salmon.

  • Wrap the fillet completely in the foil and place skin side down (oh, we forgot to tell you, remember which side is the skin side). Cook for 10 minutes and flip. Cook for another 6-8 minutes; you can eat salmon a little on the raw side if you like. Place on a platter and cut and serve individual portions.
Place over medium heat and let the awesomeness commence.

Place over medium heat and let the awesomeness commence.

Lobster with Garlic Lemon Butter and Mashed Maple Sweet Potatoes

Lobster with Garlic Lemon Butter and Mashed Maple Sweet Potatoes

Lobster with Garlic Lemon Butter and Mashed Maple Sweet Potatoes

To kick off the school’s first lesson we figured we’d get a little fancy with the king of crustaceans and a little something sweet on the side. The perfect recipe for when a celebration is in order—and yes, lobsters on sale is a reason for celebration—this take on a seafood classic hits all the right notes.

Equipment: Stove, 8 Qt. Pot, 5 Qt. Pot, 1 Qt. Saucepan, Chef’s Knife, Cutting Board

Serving Suggestion: Individual Plating

Servings: 1 Lobster per person; sweet potatoes serve 4

Suggested Wine Pairing:Chardonnay, Sauvignon Blanc

Suggested Beer Pairing:Pilsner, Stout (yeah, we know they’re total opposites, but each works for all the right reasons)

Ingredients:

  • 1 Whole Lobster (market price varies, expect an average of $10/lb) (NOTE: It’s important to keep the lobster alive until cooking. Like most other shellfish, cooking dead lobster generally leads to unpleasant gastrointestinal results.)
  • ½ lemon ($.50)
  • 1 medium garlic clove ($2.99/lb)
  • 1 ¼ sticks unsalted butter ($4.99/lb package)
  • 2lbs Sweet Potatoes ($1.50/lb)
  • ¼ C half and half ($1.75/pint)
  • 4 TBSP Maple Syrup ($8/pint for the real stuff; highly recommended)

Mashed Sweet Potatoes Preparation (start this first)

  • Scrub and wash the sweet potatoes. Cut each in half and toss them into the 5 Qt. pot.

    Cut the washed sweet potatoes in half for easier boiling.

    Cut the washed sweet potatoes in half for easier boiling

  • Cover the spuds with water and boil for 25-35 minutes.
  • Drain and remove the skins from the sweet taters if you want, or you can leave them in. Either way, add the butter, half and half, and syrup, then start mashing.

    Add the butter, syrup and half and half and mash well.

    Add the butter, syrup and half and half; mash well.

  • Serve family style or plate with the lobster.

Lobster Preparation

  • Bring 5 quarts of water to a boil in the 8 Qt. pot. Throw the lobster in head first. (Don’t worry  PETA, if you hear them “screaming” it’s just the steam releasing from the shell as it cooks. These little puppies don’t have nervous systems complex enough to feel pain. Now back to cooking, this isn’t a biology lesson.)

    Dunk your brave soldiers head first into the boiling water.

    Dunk your brave soldiers head first into the boiling water.

  • Bring the water back to a boil and lower the heat and simmer them for 5 minutes (add a couple of minutes for every additional lobster).
  • Pull out of the water, drain and plate.

Butter Preparation

  • Place saucepan over low heat and add a stick of butter.
  • Mince the garlic and add it to the melting butter.
  • Squeeze the juice of half a lemon into the mixture and keep warm. Serve in individual dipping cups so you don’t have a communal dunking situation going on; that can get gross.