Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
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Cioppino
Ingredients:
  • 1/4 cup good olive oil
  • 1 large onion, chopped fine
  • 3 cloves garlic, minced
  • 3 jalapenos seeded and minced
  • 1 med bu. fresh parsley, washed and roughly chopped
  • 6 large, very ripe tomatoes (or 1 can peeled plum tomatoes) diced medium
  • 12 oz fresh tomato sauce
  • 1 cup dry white wine
  • 3 bay leaf
  • a few sprigs of oregano
  • a few leaves of fresh basil
  • 12 littleneck clams well scrubbed
  • 12 mussels scrubbed and bearded
  • 1 lb large shrimp, peeled and de-veined
  • 6 oz monkfish medallions
  • 2 steamed 2# Maine lobsters
In 6-8 quart pan heat the olive oil, add the garlic and let it slightly brown. Add the onion and then the jalapenos then add the fresh tomatoes and “sweat it until the liquid comes out of the tomatoes. Add the white wine and then the tomato sauce. Let it simmer for a few minutes. Prepare the lobster by separating the tail from the body, splitting it and cut it into 3 or 4 pieces. Remove the claw meat from the shells and cut off the small legs. Clean out the body and reserve for garnish. Then add the seafood in this order: clams and monkfish, then about 3 minutes later, the mussels then 3 another 3 minutes, add the shrimp. After about 5 minutes, add the lobster then the herbs (parsley, basil and oregano) and simmer another 2 or 3 minutes.

Serve some of each type of seafood in a terra cotta bowl. Top with garlic croutons (unless this is an Atkins preparation).

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