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Posts Tagged ‘Santa Monica Seafood’

Hog Wash

In Food, Recipes on August 25, 2009 at 8:14 am

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Saturday morning following a long run on the beach, I headed over to Santa Monica Seafood to pick up two dozen oysters for dinner. There, I ran into friends Anne and Dudley, who were picking up an insane amount of seafood for a paella dinner party we went to on Sunday night (more on that later this week). Back to the oysters, on offer there were Kumamotos from Hog Island in Northern California. Kumamotos are rich and buttery and just a little bit sweet (if you ever see their sweetwaters available, they’re even better—briny smokey sweet). The Kumamotos are small and a little more manageable when it comes to shucking, though I think a gloveless Mr. Foodinista might beg to differ:

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A couple years ago I got him the Rösle shucker as a stocking stuffer, but have never quite had it in me to pull the trigger on this FOUR HUNDRED DOLLAR chain mail oyster glove from Moss in NY:

oystergloveYet gloveless, triumph he did over two dozen of these little guys. We cracked open a bottle of Charles Heidsieck blanc de blancs (crisp, dry with mineral notes—perfect with the oysters!) and served with my favorite mignonette, which has just a little heat from jalapeños—again, a match made in heaven with a crisp, dry Champagne. Here’s the recipe. Also, I used Vietnamese cilantro from our herb garden instead of traditional cilantro—but either way, totally addictive.

Hog Wash
1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime

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Gamberi e Fagioli Cannellini

In Food, Recipes on March 9, 2009 at 5:54 pm

shrimp

As promised, here is Chef Paul Bartolotta’s recipe for warm shrimp and cannellini beans that our friend Amy made for a bunch of us for dinner last night. It’s one of those perfect dishes that is rustic and simple, and the sum of its humble ingredients add up to deliver in a big way. We got the cherry tomatoes and basil at the Larchmont Farmers Market on Sunday morning, and then we got large Mexican shrimp at Santa Monica Seafood since they didn’t have tiger prawns on hand, but they said next time with a couple days notice they’d happily order them for us. This recipe serves 10-12.

Gamberi e Fagioli Cannellini / Bartolotta Ristorante di Mare

24  giant tiger prawns (large shrimp)

3 cups canned cannellini beans

1 cup extra virgin olive oil

2 pints cherry tomatoes quartered

10  medium torn basil leaves

Salt

Freshly ground black pepper

Preparation:

·      Bring a large pot of salted water to a boil.

·      Boil shrimp for approximately 4 minutes.

·      Add rinsed cannellini beans to water with shrimp

·      Cook 1 minute

·      Strain shrimp and beans

·      Combine with cherry tomatoes, olive oil, salt, pepper and basil

·      Serve 

 Update 3/18/09: I made this tonight for my book club, and served as a main course, in which case the recipe as written serves 6-8. Also, I got some enormous uncooked shrimp from Whole Foods with shells on, and peeled and deveined them. Worth the effort (and the savings, though kinda gross). This recipe is awesome, and best part is that it’s pretty guilt-free…

Digging Santa Monica Seafood’s New Digs

In Food, On Location: Out and About in L.A. on March 9, 2009 at 2:06 pm

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Yesterday my friend Amy and I went to check out Santa Monica Seafood‘s new digs and wow. It’s massive, and in addition to all of that beautiful fresh seafood, there is also a cafe and oyster bar. I’ll be going back soon to eat, but yesterday we were there to pick up some gorgeous Mexican shrimp for a recipe for which Amy and I had tipsy-texted Paul Bartolotta in the wee hours in the cab home from our extravaganza at The Bazaar  (and of course, being a chef in Las Vegas, Paul was still going strong and immediately responded to our plea). Check back later today for the recipe! In the meantime, here are a few pics of Santa Monica Seafood (now at Wilshire & 10th):

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Spice Up My Kitchen

In Drink, Food on February 20, 2009 at 5:40 pm

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The Foodinista is not the only cook in the kitchen, and in fact one of the most requested dishes by friends and family is my husband’s riff on Clams in Spicy Pernod Sauce. In yesteryears, he made his own pasta—but that endeavor has been placed on the back burner as it were since Tiny G arrived on the scene last summer. Still, the dish is fantastic with fresh fettuccine or linguine picked up from Cube on La Brea, or from the refrigerated section at Whole Foods. If at all possible, take a trip to Santa Monica Seafood for the freshest clams.

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The recipe calls for Pernod, but we use whatever pastis happens to be in the fridge, which at the moment in Ricard. (Pastis is a French anise-flavored liqueur; both Pernod and Ricard fall into the pastis category.) After you toss some fennel seed in with the clams and brown for a minute or two, you simply add chopped roma tomatoes, minced garlic, and scallions, cooking for a few minutes. Then add white wine, water, pastis, red pepper flakes, and steam for 7-10 minutes, until clams open. I love watching him make this:

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We usually drink Bandol rosé with this dish, but when we served this to my parents and sister who were visiting last week, my dad and I were in the mood for Chablis, while my mom and sister were eyeing the Pinot Noir. So we opened both: 2007 Louis Latour La Chanfleur Chablis (an outstanding wine at $17), and 2006 Etude Temblor Carneros Pinot Noir ($60 – a worthy splurge).

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