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Recipe Detail Page
Seafood Boil
Summer 2018
I used shelled shrimp with tails on, lobster tails and clams for my seafood mixture. Omit any seafood you don’t like and add those you do. Mussels, scallops—even squid—will work well, although squid should only be cooked for one minute. You can omit the lobster tails or use whole lobster (they will take about 12 minutes altogether), and boil the sausages in the broth as opposed to grilling them. Other alternatives: omit corn; add potatoes into the broth and omit the potato salad; serve a green salad or a slaw as well. The broth itself tastes wonderful and bowls of it scattered around the table can be used as a dipping sauce. Use one of the many butters or aliolos that are featured in this issue as a bonus. There is a seasoning mixture called Old Bay which can replace all the herbs and spices if you can find it.
Serves 8
FLAVOURED BROTH
12 cups (3 L) water
2 small onions, cut in 8 wedges
1 head garlic, cut in half
6 sprigs parsley
6 sprigs thyme
3 bay leaves
2 small bird’s-eye chilies, optional
1 tbsp (15 mL) dry mustard
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) smoked paprika
2 tsp (10 mL) ground allspice
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) crushed red pepper flakes
1 tsp (5 mL) ground cinnamon
1 tbsp (15 mL) kosher salt
4 corn cobs, cut in thirds
6 small lobster tails or 3 larger ones, split
2 lbs (905 g) clams, preferably littleneck
2 lbs (905 g) 16 to 20 size shrimp, peeled or not
1. Add water, onions, garlic, parsley, thyme, bay leaves, chilies, mustard, ginger, paprika, allspice, cardamom, pepper flakes, cinnamon and salt to a very large pot. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. This can be done ahead of time.
2. Bring back to boil and add corn. Cook for 2 minutes. Add lobster tails and cook 1 minute if small, 2 minutes if larger. Add clams and boil another 2 minutes. Add shrimp and cook for 4 minutes or until shrimp are pink, clams have opened and lobster tails are white inside. Timing varies with the size of seafood you use.
3. Scoop seafood and corn into a large bowl. Add sliced Grilled Chorizo (recipe follows). Pour all the seafood, corn and chorizo mixture onto a large table covered in an oilcloth. Surround with Simple Potato Salad, Creole Sauce and Sweet Potato Cornmeal Biscuits (recipes follow).
Serves 8
GRILLED CHORIZO
Spicy sausage is the best match with seafood. I use chorizo, but you could also use hot Italian sausages.
4 chorizo sausages
1. Preheat grill to high.
2. Place chorizo sausages on the grill and grill for 6 to 8 minutes, turning occasionally or until cooked through. Remove and cut into 2-inch (5-cm) pieces. Add to the seafood mix just before serving or serve separately.
Serves 8
SWEET POTATO CORNMEAL BISCUITS
These tender muffins are a treat with the seafood. I often combine the dry ingredients and wet ingredients in separate bowls, mix together and bake just before I need them. They can be made ahead of time and warmed in the oven for a few minutes before serving or served at room temperature. Use other cheeses, too. I have tried Asiago, Monterey Jack, fontina and Parmesan, all with good results.
Butter or nonstick spray for greasing
2 eggs
¾ cup (175 mL) sour cream
½ cup (125 mL) grated sweet potato, about 1 small
¼ cup (60 mL) vegetable oil
¾ cup (175 mL) flour
½ cup (125 mL) yellow cornmeal
¼ cup (60 mL) sugar
2 tsp (10 mL) baking powder
2 tsp (10 mL) mustard powder
1 tsp (5 mL) salt
¼ cup (60 mL) chopped cilantro leaves
1 cup (250 mL) grated cheddar cheese
1. Preheat oven to 425°F (220°C). Grease small muffin pans with butter or nonstick spray.
2. Combine eggs, sour cream, sweet potato and oil in a bowl.
3. Combine flour, cornmeal, sugar, baking powder, mustard powder and salt in a separate bowl. Mix the dry ingredients into the wet ingredients. Stir in the cilantro and cheese until just combined.
4. Fill muffin cups two-thirds full with mixture, about a scant ¼ cup (60 mL). Place muffin pans on a baking sheet.
5. Bake 17 to 20 minutes or until a toothpick comes out clean. Remove from muffin pans and serve warm.
Makes 10 to 12, serves 8
SIMPLE POTATO SALAD
The secret to this salad is to use several types of potatoes. Fingerlings, purple potatoes and red potatoes make a flavourful mixture. Do not peel the potatoes, but cut them in half. If the sizes vary too much, then cut the larger ones in quarters.
2 lbs (905 g) small potatoes, unpeeled, halved or quartered, if large
½ cup (125 mL) olive oil
¼ cup (60 mL) white wine vinegar
1 tbsp (15 mL) horseradish
2 tsp (10 mL) grainy mustard
Salt and freshly ground pepper
1 bunch watercress, leaves and small stems only
½ cup (125 mL) finely chopped green onions
1. Preheat oven to 425°F (220°C). Grease small muffin pans with butter or nonstick spray.
2. Combine eggs, sour cream, sweet potato and oil in a bowl.
3. Combine flour, cornmeal, sugar, baking powder, mustard powder and salt in a separate bowl. Mix the dry ingredients into the wet ingredients. Stir in the cilantro and cheese until just combined.
4. Fill muffin cups two-thirds full with mixture, about a scant ¼ cup (60 mL). Place muffin pans on a baking sheet.
5. Bake 17 to 20 minutes or until a toothpick comes out clean. Remove from muffin pans and serve warm.
Makes 10 to 12, serves 8
