- 1 year ago
Dive into the flavors of summer with Martha's best seafood recipes! Learn how to prepare delicious lobster, shrimp, and fish dishes perfect for any summer gathering. Martha Stewart and friends guide you through her favorite recipes, sharing tips and techniques to create mouthwatering seafood.
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00:00We have these beautiful oysters, which you brought up.
00:10These are from Island Creek, Duxbury Bay, Massachusetts.
00:14And we go ahead and place those on the grill, right on the kind of medium part.
00:19And notice that Chris is keeping all the oysters on a bit of ice until he uses them.
00:24And that really does keep them impeccably fresh.
00:27Yes, very important with shellfish.
00:29Martha, if you could help me with the garlic butter.
00:31Yum.
00:32And then I'm going to add some barbecue sauce to these oysters.
00:34So one teaspoon of garlic, minced, a half a cup of softened butter.
00:40Mmm.
00:41So grilling is really a quick, easy, fun way to cook, isn't it?
00:46That's what I think, yes.
00:47It doesn't have to be arduous and it doesn't have to be complicated.
00:50So here's your garlic butter.
00:51All right, so oysters are starting to get done.
00:54And you can tell when they're done is that the oysters start to get the ruffles around the edges.
00:58Boy, look how beautiful.
01:00And then when we finish them, we just put a little bit of bacon on top.
01:03Oh my gosh, building the lily even more.
01:06I could eat like 24.
01:08It looks like about that.
01:09Yeah, they go down easy.
01:10There's this great place in the Chelsea market called the Lobster Place.
01:14And they set out all these gorgeous clams.
01:17You can tell it's an excellent quality clam because they're closed.
01:20Yeah.
01:21So that's the most important part about clams are oysters.
01:23And they're clean.
01:24These are little neck.
01:25So this couldn't be easier.
01:26This is for the people out there that are a little bit concerned about grilling seafood.
01:30We just put them right on the fire.
01:34This is a casserole pan that's grilled ready.
01:37And we're going to throw a hunk of butter, garlic, and then the tomatoes.
01:42Just kind of cook the garlic up a little bit.
01:44And the clams have a self-timer.
01:47The liquid inside steams, and then it forces the clam open.
01:52And then we'll put them in our butter, garlic.
01:54You want to hand me the bread, Martha?
01:55Yes, indeed.
01:56And we'll go ahead and toast that.
01:57Because the best part is this liquid that's created.
02:00Sopping it up.
02:01Oh, there's one opening.
02:02Look at that.
02:03See how he just opens it?
02:04So fast.
02:05I mean, that's less than a minute.
02:06Yep.
02:07Now our garlic's just been cooked a little bit, so I think it's a good time to add the white wine.
02:10Okay, how much?
02:11I'd say, yeah, I think that's good.
02:13And if for any reason a clam refuses to open, then that's an indication that it might not be in great shape.
02:20And then I'll go ahead and add a little salt and pepper while there.
02:23Oh, yum.
02:24And we finish it up with a little parsley.
02:27Mmm.
02:28And there you have it.
02:29These look amazing.
02:31I really wanted to cook grilled lobster and grilled corn from Martha today
02:34because I think that lobster is one of those things that people think is tough to cook.
02:39And yet it can be so quick and simple.
02:41It makes a huge impression that the guests will be talking about for quite some time.
02:44So should we start with the lobsters?
02:45What I actually might get you to do is to combine some water and olive oil.
02:49And if you could brush the corn for me.
02:51Oh, okay.
02:52Why the water?
02:53I think that it's nice that you don't just get a heavy char.
02:55It steams the corn at the same time that it's charring it.
02:58While you're doing that, I've just quickly blanched the lobsters for a minute or two.
03:02And then we're going to take the claws off and cut them in half.
03:06And then I just want a light hint of citrus in with the lobsters.
03:10So I'm actually going to throw them in whole and we'll grill the lemons along with the lobster.
03:14Oh, great.
03:15To kind of intensify that flavor a little bit.
03:17I can just get you to douse it a little olive oil.
03:20Oh, okay.
03:21Some salt.
03:22Is that enough?
03:23Yeah.
03:24I'll give this just a quick...
03:26I'm going to go ahead and get the corn and get the lobsters on the grill.
03:29How hot is your flame?
03:31I like to start with a very hot flame and then you can always turn it down later.
03:35And also with the lobsters, I always start with the flesh side down and then we'll turn them over and basically they'll roast in their shell.
03:43We'll just set these lemons right up the front.
03:45So these are looking great.
03:47Now do we put anything else on the lobster?
03:49We do.
03:50I have some butter and we're going to add Aleppo chili.
03:53It's a sun-dried chili.
03:54The whole thing?
03:55Quarter cup.
03:56Yeah.
03:57Okay.
03:58That will bubble up and we can go ahead and then just turn that right off.
04:00Give these tails a quick brush with the Aleppo butter.
04:03Okay.
04:04This should only take five or six minutes on the grill.
04:07Some of these are looking great.
04:09You see it turns opaque and pulls away from the shell.
04:11Yeah.
04:12And that's when it's done.
04:13Okay.
04:14I'm going to put these all into a bowl so that we can toss them together.
04:19If you can grab the rest of the butter, we'll drizzle that over top.
04:24Mmm.
04:25Throw some chives for a bit of freshness.
04:27Yum.
04:28All this pepper?
04:29Yeah.
04:30And then again, we just toss that around.
04:32Yum.
04:33And these lemons look so good.
04:35I'm just going to take a couple of cherry tomatoes and just finish with a tiny bit of cilantro.
04:42This is the way to grill a lobster.
04:48That looks awesome, man.
04:49Oh, here's the goodness right there.
04:52May I?
04:53Yes, please.
04:54May I anoint your plate?
04:55Yes.
04:56While they're just cooled a little bit so you can hold them up, I always clip off the tips of the claws.
05:01Ew, that's nasty.
05:02And look how...
05:03No, it's not nasty.
05:04That's just...
05:05That's just...
05:06The water...
05:07It's going to get nastier if you think that's nasty.
05:09Oh, my God.
05:10Wait until he sees the green stuff.
05:12But if you do this, then your plate isn't going to be soupy.
05:16You know, if you put it on the plate and then you cut the lobster open, it's always going to drip water.
05:21So do this ahead of time and you won't...
05:24Now, that's for you.
05:25Okay.
05:26So put that on your plate over there.
05:27Okay.
05:28And I'll do one for me.
05:30Now, just don't start dismembering it yet.
05:33No, no, I...
05:34But lobsters used to be so plentiful that they were considered junk food.
05:41And they were...
05:43People just didn't even eat them until finally they discovered that they were really delicious.
05:47And Maine is the largest producer of lobsters in the United States.
05:52I think second only to Nova Scotia on the East Coast.
05:56So here's my lobster.
05:57Okay.
05:58It's like a big crawfish.
05:59Yep.
06:00So here, we'll just move this stuff away because it gets a little bit messy.
06:03So now, this is the way I do it.
06:05Okay.
06:06This is one leg.
06:07So I twist the leg off.
06:08Just twist.
06:09Okay.
06:10And put that aside.
06:12Twist off the other leg.
06:13Gently.
06:14Don't even...
06:15These are almost shedders.
06:16They're soft shells.
06:18Lobsters shed their shells like 40 times in the first year.
06:21And then a couple times a year after that.
06:23And they grow...
06:24Generally, what you get in the store is about a pound and a half or a pound and a quarter lobster.
06:29Then you twist off the tail.
06:32Just gently twist.
06:33Okay.
06:34And pull it out gently so that you get all the meat.
06:37How are you doing?
06:38That's nasty.
06:39Now, if you think that's nasty, just wait.
06:42It's not nasty at all.
06:44It is utterly delicious.
06:45So you never really have eaten a lobster like this?
06:47No.
06:48I mean, I have, but...
06:49Pull off all the little legs.
06:50They...
06:51Just pull them off.
06:52Okay.
06:53Just pull all these off.
06:54Yeah.
06:55Pull them off.
06:56And then you take the carapace off the body.
07:02Oh, and this is green stuff.
07:04Do you have green stuff in yours?
07:05I haven't gotten there yet.
07:06That's the tamale.
07:07That's really good.
07:08A lot of people love that tamale and a lot of people don't love it.
07:11So just put that on your other plate.
07:14It's...
07:15I'm...
07:16And then...
07:17Yeah, you're doing well.
07:18Yeah, just pull this part.
07:19Yeah.
07:20Ah!
07:21These are the antennae.
07:22You can wash your hands after you do this part.
07:24Yeah, I'm going to.
07:25Okay, okay.
07:26Okay, okay.
07:27So now put this shell over here.
07:28Okay.
07:29And put the body over here.
07:30Okay.
07:31There's a lot of meat in there if you look for it.
07:32And that's the tamale which you got all messy over here.
07:35Wash your hands.
07:36Okay.
07:38Wash your hands.
07:39I always keep damp rags around.
07:41And then...
07:42Oh, here's the...
07:43Here's a really good method for getting...
07:45Take your fork like this and put the fork this way under...
07:49Yep, right under the top shell of the tail.
07:51All right.
07:52And just pull gently.
07:54Oops.
07:55Put the whole tail out.
07:56Look at that.
07:57Oh, yeah.
07:58The whole tail comes out.
07:59Just twist a little bit.
08:00Got it.
08:01You got it.
08:02See?
08:03Got it.
08:04A lot of people struggle with the tail and there's no reason to struggle at all.
08:06And just put your shells over there.
08:07Okay.
08:08And then you have that.
08:09And then to get the claws, twist the claw.
08:11This is the claw.
08:12This is the thumb.
08:13And twist it from the knuckle.
08:15And it's a little tough on your fingers.
08:17And then you can use any number.
08:19We have every kind of nutcracker.
08:21I'm used to the old-fashioned nutcrackers.
08:23And these are such soft shells that you really hardly need a nutcracker.
08:27I'm still stuck at the knuckle.
08:28Oh, just...
08:29Okay, that's good.
08:30Okay.
08:31Yeah, now take the little knuckles and you're going to take one of your little lobster forks
08:36or fish forks and just pull the meat out.
08:38Look at that beautiful knuckle meat.
08:40A lot of people prefer knuckle meat to all other meat.
08:42Are you going to taste it?
08:43Okay.
08:44Okay.
08:45Yeah, just take that and dip it into the butter.
08:47All right.
08:48Mmm.
08:49No, you like that.
08:50No, it's good.
08:51Okay.
08:52Thank heavens.
08:53And then just pull the thumb off, crack the claw itself, and you have a beautiful piece
09:05of claw meat.
09:06And there.
09:07So that's the way to eat a lobster.
09:11First thing we're going to do is add garlic.
09:14Mmm.
09:15So like, oh, six cloves of garlic.
09:17Peel.
09:18Some onion, white onion cut up.
09:22Very essential.
09:23Ooh.
09:24Some beer.
09:25That's my favorite.
09:26Just put that down in there.
09:28That adds some really good flavor.
09:30It could be your favorite beer or ale.
09:33And one cup of water.
09:35And turn that on high.
09:38And now add some seaweed on top of that.
09:43Wow.
09:44This is fresh seaweed.
09:45That's seaweed?
09:46Uh-huh.
09:47Yeah, you got from Wisconsin.
09:48There's no seaweed there.
09:49I'm from Wisconsin, so I know the beer part, but...
09:50And this is the layering that goes on.
09:52And then we're going to add potatoes.
09:55Mmm.
09:56One and a half pounds on top of the seaweed.
09:58So beautiful.
09:59Just small potatoes, because these won't take so long to cook.
10:02So is that important to put the potatoes after the seaweed?
10:06Yes, yes, on top.
10:07The seaweed is like a little division between the onions and the garlic.
10:11And some beautiful chorizo.
10:14Ooh.
10:15And this comes from our, oh, Spanish and Portuguese forebearers.
10:21And one tablespoon of salt.
10:24And just sprinkle that over all of that.
10:26Perfect.
10:27Cover that.
10:28And then the next thing you're going to add to this after a few minutes is the lobsters.
10:33And we're using three one and a half pound lobsters.
10:36Wow.
10:37But we have them already in here.
10:39Look how beautiful.
10:40Wow.
10:41And the timing is all in the recipe.
10:43You will not have any trouble.
10:45They're getting red.
10:46Oh, these are getting cooked here.
10:48I'll show you what they look like.
10:50So gorgeous.
10:51Holy cow.
10:52Look, beautiful lobsters.
10:54On top of the potatoes and the chorizo and the onions.
10:59Now add your clams and frisk your corn right on top of the lobsters.
11:04Sorry, lobsters.
11:06They're already gone.
11:07Don't worry.
11:08And 36 or so little neck clams.
11:12Wow.
11:13All washed.
11:14Clean.
11:15Put that in here.
11:18And steam that for about six minutes.
11:21Then we're going to add mussels and shrimp.
11:24And you're going to have what we see right here.
11:26Wow.
11:27This amazingly beautiful.
11:29Holy cow.
11:30Stove top.
11:32So is this the bake?
11:34This is the kind of bake?
11:35This is it.
11:36Done.
11:37Oh, okay.
11:38So this whole time.
11:39Done.
11:40There's some beautiful.
11:41This is the broth.
11:43The cooked down broth from the pan.
11:45And we're just going to put that into some dipping dishes.
11:49So you can dip your corn and your lobster meat and your clams right into this liquid.
11:54If you were serving this in big shallow dishes for everyone to eat, you can put it right on the plate.
12:00So here's two little pieces of salmon.
12:02This is for two people.
12:04Salt and pepper, both sides of the salmon.
12:07And I like salt and pepper, so I just put it all over.
12:12And a little bit of salt.
12:15And the grill pan, I have a seasoned grill pan heating up right here.
12:21And the bok choy is cut in half.
12:23This is a whole bok choy, just like that.
12:26And this, too, just sprinkled with a little bit of olive oil on the cut side.
12:32And salt and pepper, and a little tiny bit of oil, too, on your salmon.
12:37Because you don't want it to stick to the pan.
12:40And then just get that right on the pan.
12:43And you're going to churn this over in four minutes.
12:46And the same with the bok choy.
12:49Salt, pepper.
12:51These grill pans are great for healthy cooking.
12:54No deep frying.
12:56No frying in a lot of oil.
13:00This tiny bit of oil just adds flavor and keeps the vegetable from sticking on the griddle.
13:06Very nice.
13:08Our salmon on the other griddle is almost done.
13:11But look how pretty this is.
13:14It's just so lovely.
13:17And this gets soft and delicious.
13:20And here we have, have you made, have any of you made the food in the magazine?
13:28Oh, yes.
13:29Yes.
13:30Everything.
13:31Oh, you have.
13:32Good.
13:33And I heard that Karen has kept the two of you very, very organized.
13:36Oh, yes.
13:37Karen is the Martha Stewart of our group of friends.
13:40Oh, really?
13:42So for the salsa, I'm making one navel orange, which has been supreme.
13:47You can see, you can get those nice segments out of it.
13:50A half of an avocado cut up.
13:53A little tiny bit of toasted sesame oil, just like a quarter of a teaspoon.
13:58Gives a lot of good flavor and not a lot of oil.
14:01One tablespoon of finely chopped red onion.
14:05A tablespoon of cilantro leaves.
14:08A teaspoon of fresh lime juice.
14:12And a little bit of salt and pepper.
14:14And you have a very tasty salsa.
14:17So, you can make this for a salad, too.
14:20It's really, really tasty.
14:22Make it two or three times this.
14:25And here's your salmon.
14:27Oh, I think this looks so good.
14:29Comes right off the...
14:34And we don't have the bok choy.
14:35It's not done yet.
14:36So I can't show you how it looks with the bok choy on the plate.
14:39But look how pretty this is.
14:42And just a nice, generous helping of this.
14:46Oh, this is what I want for lunch.
14:49Ugh.
14:50And I tried the plan.
14:54I didn't quite make it over the weekend.
14:57I don't know what's wrong with me.
14:59But almost.
15:00The essence of grease right here.
15:02Okay.
15:03Grilled whole fish.
15:04Little lemon, olive oil, oregano.
15:06And then we're gonna serve it with a side dish of some braised black-eyed peas, done lathera style.
15:10Now, when I saw black-eyed peas, are there black-eyed peas in grease?
15:13Very much so.
15:14And okra.
15:15Oh, I've never seen...
15:16Okra, yes.
15:17I know okra, but that would be there.
15:18But I didn't know the black-eyed peas.
15:19Would you like?
15:20I love okra.
15:21I remember that.
15:22Yes.
15:23Want to do the fish now?
15:24Okay, let's do the fish.
15:25What we're gonna do is we're gonna score the fish first so it'll make it easy to fillet
15:28after you grill it.
15:29How deep?
15:30Right?
15:31Just shallow until you feel the bone.
15:32Like you're going to fillet.
15:33Okay.
15:34All right?
15:35We're gonna go to the bone here.
15:36Go to the tail.
15:37And then turn it to the side.
15:39And we're gonna run however you feel comfortable along the dorsal fin, which is the backbone there.
15:44Just as we would if we were going to fillet it.
15:49Okay.
15:50Repeat that on the other side, rather.
15:52Same way.
15:53And if you do it any other way, it doesn't have to be in that sequence of order.
15:57So why are you doing this?
15:58So that when we're done and we finish grilling it, it's gonna be that much easier to fillet.
16:03Oh, I see.
16:04Okay.
16:05So you go on both sides of the backbone.
16:07Both sides, yes.
16:08And then from here, you're next.
16:12Gonna do a little brush.
16:14So this has been cleaned nicely.
16:16This has been cleaned.
16:17Boy, what a beautiful fresh fish.
16:18Isn't that lovely?
16:19Oh.
16:20You get them imported directly from Greece.
16:21Is this from the Mediterranean?
16:22Yes, it's a Mediterranean sea bass.
16:23The Greeks call it Lavraki.
16:24Lavraki.
16:25You may know it as the Italian Bronzino.
16:27And also, we're gonna brush this.
16:31I have my new Greek cuisine extra virgin olive oil that we're putting on here as well.
16:34This is so good.
16:35So this is your own?
16:36This is my own.
16:37Oh, how lovely.
16:38I just started and imported that.
16:39Oh, how lovely.
16:40Oh, how great.
16:41From which town?
16:42This is from the Peloponnese region, Laconia.
16:43Laconia.
16:44Near Kalamata?
16:45Exactly.
16:46Yes.
16:47And I was just there.
16:48I went to go meet the growers.
16:49It's a cooperative of six different growers and it's just a fantastic, consistent olive oil.
16:55And it has a PGI, which means a protected geographical indication, which, you know, indicates it's just from that particular region.
17:03Yep.
17:04There's no hanky-panky taking off.
17:05I went to the vineyards, the olive groves there, and I went to an olive oil factory.
17:11It's fantastic, isn't it?
17:12Oh, it's amazing.
17:13So we're gonna do two ways.
17:14We're gonna do one where we're gonna place it directly on the grill.
17:17Okay.
17:18Okay?
17:19And I always do like this little thing where I go back and forth just to make sure it's, you know...
17:23Not gonna stick.
17:24The other thing that you want to do is just treat your grill.
17:27The other thing we're gonna do is...
17:28Oh, this...
17:29Which you know, right?
17:30This I love.
17:31Because this really does hold the fish.
17:32Absolutely.
17:33And if you're gonna cook it outdoors over the coals...
17:34Put it right into there.
17:35This really saves your fish, right?
17:37Close this up.
17:38Pull that thing back.
17:39Place it in.
17:40Now if...
17:41Oopah!
17:42Now if you can imagine...
17:43That's a funny thing.
17:45If you had open flame, and you place this on an open flame, you wanna stop.
17:51You wanna do something.
17:52You wanna move it around a little bit.
17:54Look how easy that is.
17:55Yes.
17:56That's what I like about it.
17:57You could take that into the kitchen with yourself too.
17:58Right.
17:59And then we're also gonna do the little emulsion.
18:01This is an emulsion that we're gonna put on top of the fish.
18:05Oh, okay.
18:06What is that?
18:07This is lemon, olive oil.
18:08And here we start with a little bit of lemon juice and mustard.
18:11Okay.
18:12Put a pinch of salt.
18:13And then what we're gonna do is create what we call, in fancy language, emulsification.
18:16This is very high-tech too here.
18:18So you have a variable speed here, which is very lovely.
18:23And then we just slowly add that.
18:25It's gonna get nice and creamy.
18:26Oh, so you're making almost a mayonnaise.
18:29Sort of like that, exactly.
18:30What about the oregano?
18:31We wanna suspend the oregano.
18:32Would you mind putting a pinch in there for me, please?
18:34Okay.
18:35Okay.
18:36That's great.
18:38We get to that.
18:40So it's gonna start to get thick.
18:42It's gonna get thick.
18:43Take this lovely fish.
18:45Ooh!
18:46Unbelievable.
18:47So beautiful.
18:48See that?
18:49So that's for me?
18:51This whole one's gonna be for you.
18:53Okay.
18:54A little bit of that lemon emulsion, which is quite lovely.
18:58How much...
18:59Do you wanna cook the spinach all the way down?
19:00Just until it wilts into the...
19:02Okay.
19:03Beans.
19:04Yes.
19:06So that would be number one.
19:07Okay?
19:08And then what we're gonna do is we're going to see if we can break this down for you so you can get a general idea.
19:13I'm just gonna make a little bit of space here.
19:15I'll put my little dish right here.
19:18We've removed the head and the tail.
19:20Mm-hmm.
19:21And then we just follow the bone here.
19:23I don't know if you guys can see that.
19:25Oh, yes.
19:26See how easy that comes apart?
19:27Oh, so easy.
19:28Now that is the reason for that is because of the scoring.
19:32Okay?
19:33Then what we do is pick up that center bone, discard all that.
19:43There's a little bone at the bottom.
19:45You're never really gonna get it to where it's...
19:49This is my favorite part.
19:51It's completely boneless, you know?
19:55There's always gonna be a little bit.
19:56What normally we do is inside the rib cage here, if there's some bones sticking up, you just take those out.
20:01Don't you love that?
20:02That's the best.
20:03Mm-hmm.
20:04I'm actually gonna...
20:05I was gonna serve that on the plate.
20:06What do you think?
20:07The head?
20:08Yeah.
20:09Yeah.
20:10Is that okay, Dad?
20:11Mm.
20:12All right, you ready?
20:14This is so good, I cannot keep from eating up.
20:16Okay.
20:17So we're gonna go down the middle here, separate the fillets.
20:19Okay.
20:20All right?
20:21And do you have waiters who are experts at doing this?
20:24Yes.
20:25You know what we do?
20:26I taught my food runners.
20:28We do...
20:29We de-bone everything in the kitchen.
20:30Mm-hmm.
20:31Lay that out.
20:32The collarbone...
20:33Keep the collarbone on.
20:34That's another nice piece.
20:36See how the collarbone stays right there?
20:38Mm-hmm.
20:39Okay.
20:40Lots of bones.
20:42A little bit of bones.
20:44Put them together like that.
20:47Push your head, the tail.
20:50And that beautiful sauce.
20:51A little bit of sauce.
20:53Oh.
20:54These gigantic head-on shrimp are very delicious when marinated and grilled.
20:59And they make a very impressive presentation.
21:01However, you don't have to use shrimp this large.
21:04This recipe would work just as well with any large or extra-large shrimp.
21:09Grilling is easy.
21:10I'll show you how.
21:11First, we clean the shrimp.
21:13And to clean a shrimp with the shell on, we cut down the back of the shrimp with a sharp knife.
21:20Just through the shell.
21:22And then open it up a little bit and take out the intestinal tract.
21:30And that's really what this is down the back.
21:33So rinse them well in cold water.
21:40And put them in one layer in a glass dish.
21:43We're going to now prepare the marinade and leave these overnight.
21:49For the marinade, lemongrass.
21:52This is a really delicious marinade with a very lovely flavor.
21:57Use the white part of the lemongrass.
22:01It's quite tough.
22:02And so use a good sharp knife to cut it into slices.
22:07And these slices will flavor the marinade.
22:11So here's your lemongrass.
22:18Some coriander seeds, a teaspoon of coriander seeds.
22:22Three or four dried red chilies.
22:26Some slices of lime.
22:31Approximately a half a lime sliced.
22:36And some cloves of garlic.
22:38And you can just smash them.
22:40You can hear them break.
22:43And you smash them like that.
22:45And put that right in too.
22:47And then a half a cup of vegetable oil.
22:52And then pour this all over the shrimp.
22:58Cover with some plastic wrap.
23:00And marinate overnight.
23:05And here are the marinated shrimp.
23:08They smell excellent.
23:11Generous sprinkling of pepper and salt.
23:17The skewers I have soaked in water.
23:20It prevents the skewers from burning if you do that.
23:23And then just skewer right from the head to the tail like that.
23:28And put them right on the hot part of your grill.
23:35The straight skewer is very good because it does prevent them from curling up.
23:43If you put this on without a skewer, this shrimp would curl up into a little round.
23:47Mm, it's so pretty.
23:50These should take just a few minutes, three to four minutes, to grill through.
23:56Now, of course, I'm doing this on an indoor griddle pan, but you can do this on an outdoor grill.
24:04Just don't char these to death because they'll cook too fast and they will be really dry if you overcook them.
24:13So there they are looking very good.
24:16Oh, look at the great color they're turning.
24:19And grilling or broiling shrimp is very easy because, unlike some shellfish, shrimp never stick to the grill.
24:25Especially when you have the shells intact, as we do.
24:29And grilling shrimp in their shells like this keeps them moist and tender.
24:36Eight minutes, perfectly done.
24:39Four minutes per side.
24:42And there is...
24:45And serve them hot with a squeeze of fresh lime juice.
24:51Serve with a frosty margarita.
24:54Your guests are going to love them.
24:56I'm going to salt and pepper the fillets.
24:58So you're seasoning the fillets and you're going to start in your pan with canola oil.
25:02And we've already started these.
25:04They've gone about four minutes, so I'm just going to flip them over.
25:07So flesh side down first.
25:08Flesh side down first, because that's our serving side.
25:10So I'm just going to flip these over and look how beautiful and golden they are.
25:13Yes.
25:15And we're just going to let these finish cooking for a couple of minutes.
25:18Okay.
25:19This is...
25:20And the sauce can be easier.
25:21It's just roasting a little bit of almonds.
25:24So I'm going to clean my pan a little bit, right?
25:27Wipe out your pan.
25:28Add a little bit more oil.
25:29Okay.
25:30So could you add olive oil at this point?
25:32I like using the neutral oil, but you could use olive oil.
25:35I mean, just for the sauce.
25:36You're just going to roast your nuts first.
25:38Oh, first the nuts, excuse me.
25:40And when you're using almonds, make sure that you use almonds with the skin,
25:43because that's where all those great flavonoids are.
25:45So don't throw it...
25:46Yeah, don't get the blanched almonds.
25:47Don't get the blanched for cooking.
25:48Okay.
25:49I'm just finishing up the salad here.
25:50All right.
25:51So here's...
25:52And then after those almonds start roasting, and you can smell them and you can see them,
25:57you're going to take the pan off the heat and add all of your citrus zest and juice.
26:03Yummy.
26:04And then finish it with the parsley.
26:05And then all it has to do is get poured over your fillets.
26:09Our wonderful, wonderful platter.
26:11And again, I mean, this meal is made in under 10 minutes.
26:14It is so good.
26:16Actually, in about 5.34 minutes.
26:19Probably.
26:20I think we set a new record today.
26:21And this is so amazing.
26:23No reason not to treat your families to really great, healthy foods.
26:28Steaming a pot of shellfish, mussels, clams is actually quite simple and very quick.
26:35Make sure when buying shellfish that they are unbroken, tightly shut, or if they're slightly
26:41open that they snap shut when tapped like that.
26:44If they don't close, they're not alive, they're not fresh.
26:48And of course, avoid anything with a strong odor.
26:51Cleaning the shellfish is the first and most important thing to do when preparing a steamed
26:57shellfish like these mussels that I'm going to show you how to make.
27:01They do have every now and then a beard.
27:04I use a little paring knife like this to pull that beard out of the shell.
27:10I remember cleaning the mussels from Burying Hill Beach in Westport, Connecticut.
27:16Quite a chore.
27:17They were always just full of barnacles and other things, but they were delicious mussels.
27:24And we love to go there and low tide and collect a great big basket of mussels, which we will
27:31then steam, just like we're going to do right now.
27:35So, now you can shuck mussels, you can deep fry them, but today we're talking about steaming,
27:41so we're going to steam these.
27:43Look how nice and glistening the shells are, dark black shells.
27:47And the equipment and the ingredients that you need for this wonderful steamed mussels with
27:52saffron, the mussels of course, some parsley, garlic, saffron, some butter, salt pepper, tomato
28:00and shallot, and some white wine.
28:03And a flat bottomed pan like this with a tight fitting lid.
28:08That's all you need and just a few minutes to cook.
28:12So, I have all my ingredients in front of me, the mussels, the saffron, and the wine.
28:18Oh, by the way, saffron is not soluble in fat, so it won't release its color or flavor
28:25if added directly to the melted butter that we're going to be heating in a second.
28:30So, soften and infuse the white wine, three quarters of a cup, with the saffron threads.
28:37See the white wine? Now, watch what happens when I add the saffron.
28:42It's already becoming a nice orangey color.
28:46And I'm going to melt two tablespoons of butter in our pan.
28:53Add to that sliced garlic, about two cloves of sliced garlic.
29:00I'm using a mandolin. Now, watch your fingers when you do this.
29:04I'm going to hold this with a little piece of paper towel.
29:07Don't slice the paper towel.
29:11Look what you get. Isn't that beautiful?
29:14I just love that. It's so exquisite.
29:18And then the shallots, too, can be done just like that.
29:21And the thinner they are, the quicker they cook.
29:25I always start with the shallots rather than with the garlic.
29:28We don't want the garlic to get any color at all.
29:33See what's happening? Nice, thin slivers of shallots.
29:38There.
29:40And add the garlic.
29:42You don't have to have garlic with the mussels.
29:45This recipe is very tasty with it.
29:48And now some roughly chopped tomatoes.
29:53But make sure you take the stem end out.
29:56You don't want that to end up in your dish.
29:58And you don't have to seed or peel these.
30:01I find using a sharp serrated knife works very, very well.
30:06So just a coarse dice.
30:12Get your tomatoes in there.
30:15Now can you see the color of the saffron wine?
30:20I love that the color comes out like that.
30:24Make sure you get every thread in.
30:27And again, what's in the pot is also a fantastic color.
30:31Saffron and shellfish, just a wonderful combination.
30:35Now the shells themselves are little steamer baskets.
30:40Holding those mussels very nicely.
30:44I'm going to put the cover on.
30:48Turn the heat up to high.
30:50And I shake while it cooks.
30:53It's going to take just five to six minutes to cook the mussels.
30:59You can stir once or twice.
31:04I can see the shells just starting to crack open.
31:08And did you know that mussels have more iron and vitamin B12 than beef?
31:13An interesting fact.
31:14And also most mussels now that you buy are farm-raised sustainably in Maine and in Northern California.
31:22And they are very delicious.
31:24And it's nice not to have to do so much scrubbing.
31:27But if you're going to pick mussels in the wild, make sure you do so in approved areas.
31:32And here we go.
31:34They are done.
31:35Sprinkle with freshly chopped parsley leaves.
31:39And a little bit of black pepper sprinkled on top.
31:43And a little bit of coarse salt.
31:46And they're ready to serve.
31:49I just love mussels.
31:52And I love cooking like this.
31:55Serve them with their broth in nice, shallow, wide bowls.
32:01And if, perchance, a mussel has not opened, just leave it.
32:08Don't try to eat it.
32:09And I want to show you one very nice way to eat mussels before.
32:14Oh, look how gorgeous.
32:16What a beautiful plate.
32:18See how plump?
32:20Not shrunken.
32:21If you've overcooked it, that mussel will be a tiny little thing in the shell.
32:26Now pull out the mussel with your little butterfly pincers.
32:35So delicious.
32:39And here you have really delicious mussels.
32:42And now we're going to do shrimp.
32:43Yes.
32:44So you want to peel from between head and tail?
32:46Yes.
32:47And a slight slit down the back.
32:48So we're putting a little sesame oil on the outside.
32:51And that helps prevent sticking.
32:53And then a little salt and pepper.
32:54For me, I like to cook shrimp quick and hot.
32:57Okay.
32:58We usually say like two, three minutes a side.
33:00Oh, boy.
33:01Once the shrimp are done, we're going to put them in the bowl.
33:03And we have a collection of Southeast Asian flavors that'll go on it.
33:07I think testing for doneness is an incredibly important part of grilling.
33:11With shrimp and seafood in general, is when it cooks, it becomes opaque.
33:16And when it's raw, it's translucent.
33:18These are big flavors.
33:19So we want to be a little careful.
33:20So this is a fish sauce.
33:21This is a classic.
33:22Nom pop.
33:23Yeah.
33:24Oh, that's very strong.
33:25Very fishy.
33:26Lime juice.
33:27Okay.
33:28Lemongrass.
33:29Garlic.
33:30Hot chilies.
33:31Fresh ginger.
33:32Cilantro.
33:33Mint.
33:34Curry powder.
33:35Should I toss?
33:36Yeah, yeah.
33:37That'd be great.
33:38Here's a plate.
33:39Okay.
33:40Oh, look at that.
33:41That's beautiful.
33:42To finish it up, a little Thai basil.
33:44Chris, this looks amazing.
33:46Baked stuffed clams.
33:47So delicious.
33:48They came out of the shellfish fat of the early 20th century, when just about every restaurant
33:54had a baked shellfish recipe on the menu.
33:57While there are variations on the filling ingredients of this steakhouse favorite, one
34:02thing remains the same.
34:04The clams need to be well scrubbed and removed from their shells.
34:09And these are called top neck clams, somewhere between a little neck and a cherry stone.
34:14Notice they're just about the size of my palm.
34:16Perfect size for stuffing.
34:18You can also do the great big quahogs if you have them.
34:21In a big pan, add two tablespoons of olive oil and one small red onion that's been peeled
34:28and chopped.
34:30We're going to steam the clams so that they steam open without overcooking the clams.
34:37And with the red onion, about four or five cloves of garlic peeled.
34:44So as soon as that's cooked just a little tiny bit, we're going to add our clams.
34:50So we'll put these in.
34:54And I have them on ice.
34:56Very important once you bring these home to keep them icy, icy cold without freezing them.
35:03And they are scrubbed.
35:05They are clean.
35:06If they have any vestiges of sand, you can also soak them in a bucket of icy water for an hour or two.
35:13And one cup of dry white wine.
35:18It can be the leftover wine from last night, but it should be a good wine.
35:22Cover.
35:23Let them steam.
35:24It's going to take about eight minutes for these top necks and anywhere between five and six minutes for little necks or cherry stones.
35:32So now it's time to start the stuffing.
35:34This is two cloves of garlic, finely minced.
35:39And a half of a white onion.
35:42And just two tablespoons of olive oil.
35:45Cook that until it's translucent.
35:48And now let's check the clams.
35:50It's been just about eight minutes.
35:52Oh, they are opened.
35:54Now remove the clams to a tray.
36:01Oh, look how beautiful that is.
36:03That is a plump and gorgeous clam.
36:07Now if a clam has not opened perchance, leave it.
36:11Throw it away.
36:12Discard it.
36:13Now this beautiful liquid, which is full of little bits and pieces, strain.
36:24And you will be using a little bit of that liquid.
36:27So now the stuffing itself.
36:30Four tablespoons of butter.
36:32This is room temperature butter, nice and soft.
36:35You want to stir it up in the big bowl.
36:38And add fresh breadcrumbs.
36:40This is a cup of fresh breadcrumbs.
36:42And stir this around.
36:46And almond flour.
36:48A half a cup of almond flour.
36:49This is a surprising ingredient, but it tastes really good.
36:54Now if you can't find almond flour, you could use blanched almonds and grind them up really, really fine in the food processor.
37:01And there are herbs.
37:03A tablespoon of dill.
37:04A half a teaspoon of dried rosemary.
37:07And one teaspoon of thyme leaves.
37:11And look.
37:12Half a cup of finely chopped parsley leaves.
37:17And add some salt and pepper.
37:20So now, try to remove all the clams from the shells.
37:25You can use a little clam knife if you have one.
37:28Take your knife and just release it.
37:31If there is a little muscle left in the shell, scrape that right out.
37:35Now, reserve eight of these beautiful clams for stuffing.
37:41That's sixteen halves.
37:44So now the onion mixture is ready to put into the stuffing.
37:53Stir that in.
37:58So that's the base for the stuffing.
38:00And now we have to chop up the clams.
38:03Save this juice.
38:04Save this juice.
38:05This is all nectar of the clam.
38:08So good.
38:09And now break each clam in half.
38:12Twist if you have to.
38:14But if there's a little broken piece of clam like this, make sure you discard it.
38:20You don't want that.
38:21So now the shells are ready.
38:23You're going to chop the clams.
38:25And you want a rough chop.
38:27You don't want it too fine.
38:29Get them into, oh like half inch pieces is good enough.
38:32We're not going to mix this into the stuffing.
38:35We're going to put these in the shells and then top with the stuffing mixture.
38:40This way you're going to have real pieces of clams.
38:43So each shell will get at least a whole clam back into it, but now chopped.
38:50Some people don't even take the clam out.
38:53They just put the topping on the whole clam in the shell.
38:56You can do that, but it's a little harder to eat.
38:59You are going to love this recipe.
39:03Let's see, one last little bit.
39:08That one could use it.
39:10So here you have your 16 clam halves.
39:14And we're ready to put the stuffing topping on.
39:19But it is a little tiny bit dry, so you're going to add maybe 4, 5, 6 tablespoons of the clam steaming liquid.
39:27Just holds it together.
39:29Looks good.
39:30So use a spoon.
39:32And the best way I think is right over the bowls in case it falls.
39:39So scrape it like that.
39:41The idea is to cover the clams with the beautiful filling.
39:45Perfect stuffed clam.
39:48Now the oven is preheated to 350 degrees.
39:53Get these right into the oven and bake for, oh, approximately 25 minutes.
39:59Here they are.
40:01They look so good.
40:03And I just happened to find at the fishmonger some beautiful seaweed.
40:08The clams can be placed right on the seaweed.
40:12You can serve these with wedges of fresh lemon.
40:18A little cocktail fork would be great, or a little salad fork.
40:22Very nice.
40:23So there.
40:24Doesn't that look great?
40:25Once you taste these, you're going to say they're the best baked stuffed clams you've ever tasted.
40:34And they certainly are one of my all-time favorite appetizers.
40:37Enjoy.
40:38Shrimp oils are very popular in Southern cooking and make for a delicious one-pot meal.
40:43Shrimp boils are really indigenous to the low country of South Carolina,
40:48whereas crayfish or crawfish are a Louisiana specialty.
40:53But we're going to do a shrimp boil today since that's the subject of our show.
40:58And we have to make a fragrant kind of broth first.
41:02Some lemons.
41:03And squeeze in two lemons into five quarts of boiling water.
41:08And just add the peels, too.
41:11Want the flavorful, flavorful boiling liquid, if you can possibly get it.
41:16Oh, four cloves of garlic, peeled and smashed.
41:20Two medium or large onions, peeled, and put right into the water.
41:26And just bring it to a simmer.
41:28So the key to this authentic and delicious shrimp boil is to create a spicy brew in which to cook the shrimp.
41:35You can buy some really great combinations of spices and just dump them in here.
41:40But if you want to make your own, here is a good way to start.
41:44We're going to start with a tablespoon of red pepper.
41:48I'm making a cheesecloth bundle.
41:52And we have a tablespoon of mustard seeds.
41:57A couple bay leaves.
42:01Crushed, they'll equal about a tablespoon.
42:05And six whole allspice berries.
42:09Three tablespoons of coriander seeds.
42:14And one tablespoon of dill seed.
42:23Now that'll give you a nice fragrant mix.
42:26And if you like, you can sort of crush all this a little bit with a big fat rolling pin.
42:33Okay, I think that will be a fragrant mix.
42:37Tie this like this to seal in all those spices.
42:42And then secure it with a piece of twine.
42:49And drop it into the water.
42:52So now we're ready to start cooking three pounds of small potatoes, little potatoes.
42:57All those spices and the onions and the lemon will infuse the water.
43:01Now bring this to a boil, reduce the heat to a simmer, and simmer for 10 minutes.
43:06So I am shucking some corn.
43:09About eight or 10 ears are good.
43:12And we're going to put that right into a very fragrant potato boil.
43:18They've been cooking for 10 minutes.
43:20Take a peek.
43:21Oh, very nice.
43:23Yum.
43:24And get as much of the silk off the corn as you can.
43:27And just break it in half.
43:29And the corn has to go in now for five minutes.
43:33And now bring that up to a boil again.
43:40And boil partially covered for five minutes.
43:44I'm melting some butter and just mixing it simply with my favorite hot sauce.
43:51Look at the great color that corn is becoming.
43:54Butter and sugar corn.
43:56And now add your shrimp.
43:59Three pounds.
44:00Tails on.
44:01Shells on.
44:02And make sure they get submerged in the broth.
44:08Very important.
44:11Cover again, partially.
44:15And I think our butter is melted.
44:17Yes.
44:18We'll make two ramekins of the spicy butter.
44:34That smells really good.
44:38And now our shrimp boil is done.
44:41And I am straining some of this broth through a fine sieve.
44:47And it's nice to serve that too in ramekins around the shrimp boil itself.
44:55During the 1920s, the Decade of Prohibition, cocktail appetizers such as shrimp cocktail, fruit cocktail, were extremely popular.
45:04Appetizers were served in cocktail glasses, originally meant to hold alcoholic beverages.
45:10Cocktail sauce for shrimp was made with ketchup, horseradish, lemon juice, and a little hot sauce.
45:17And it became the perfect pairing for shrimp or other fresh seafood.
45:21And I love homemade cocktail sauce.
45:24You can open a jar of horseradish and some ketchup and mix your own that way.
45:30But if you happen to find this is a whole root of horseradish, try making fresh horseradish cocktail sauce.
45:43And this is what you'll grate.
45:45You must peel it before you start to grate it.
45:47Now my mom always sent us outdoors with a box grater and a big hunk of horseradish root to cry in the garden as we grated.
45:57And cry you do because it is really kind of strong and it is best to grate it outdoors.
46:04But on a box grater it was a lot harder than on one of these fabulous wood rasp type graters.
46:10This really works extremely well.
46:12And just grate like this.
46:15It makes nice, fine pieces of horseradish.
46:27See how quickly it does grate?
46:30Now put the horseradish right into a bowl and just dampen it with white wine vinegar.
46:40I'm going to need a little bit more horseradish than this.
46:47And this takes, as you can see, a little while.
46:53There.
46:54Perfect.
46:55So get that into the vinegar.
46:57And this you'll just dump right into your ketchup.
47:03So three quarters of a cup of ketchup, approximately a half a cup of vinegary horseradish.
47:16And does that smell good?
47:19Really, really delicious.
47:25And you can buy horseradish roots.
47:26You don't have to grow them.
47:29Lemon juice.
47:30Just half a lemon is fine.
47:33Now you'll need some salt.
47:35For those of you who like sugar, you might want to add like a quarter of a teaspoon of sugar.
47:43And as much hot sauce as you want.
47:50And use your favorite.
47:56Mmm.
47:57Now I think that's cocktail sauce.
48:03Mmm.
48:04Yummy.
48:05Now spoon that into your pretty little bowl.
48:10That's set in ice.
48:13Crushed ice.
48:15In which our perfectly cooked and peeled and deveined shrimp with tails on are standing.
48:25Fit for any starter for your next party.
48:31People will adore it.
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