Troy Restaurant Week 2014 - FOX13 News, WHBQ FOX 13

Troy Restaurant Week 2014

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(WJBK) -

Troy Restaurant Week is back Sunday, March 23 through Friday, March 28, 2014. 17 restaurants around the city will be participating and offering special menus.

Click HERE for more information.

 

Kruse & Muer on Wilshire
New England Cioppino Seafood Stew

Serves 4

Mussels – 24 Each, Cleaned
Shrimp – 16 Large, Peeled, Deveined, Tail On
Fresh Fish – 1 Pound, Cut into 1 Ounce Pieces
Fresh Fennel – 1 Cup, Thinly Sliced, Bulb Only
Celery – 1 Cup, Thin Bias Cut
Cioppino Stew Base* – 1 ½ Quart
Roasted Red Pepper Mayonnaise* – 4 Tablespoons
Fresh Chopped Parsley – 1 Teaspoon
Garlic-Parmesan Toast – 4 Pieces


Method:
1. In a 2 Gallon Sauce Pot Place Mussels, Shrimp, Fresh Fish, Fennel, Celery & Cioppino Base. Cover & Bring to a Simmer on Medium Heat, Stirring Occasionally, for 8 – 10 Minutes until Mussels are Opened & Fish is Cooked Through.
2. Place in Serving Bowls, Top with Roasted Red Pepper Mayonnaise & Chopped Parsley.
3. Serve with Crunchy Garlic-Parmesan Toast

 

Roasted Red Pepper Mayonnaise
Mayonnaise – 1 Cup
Roasted Red Pepper – 1 Each, Skin & Seeds Removed
Dijon Mustard – 2 Teaspoons
Lemon Juice – ½ Teaspoon
Cayenne Pepper – 1 Pinch

Method:
1. Placed Ingredients in Blender or Food Processor & Blend Until Smooth.
2. Place in Appropriate Container, Refrigerate for up to 7 days.

Cioppino Seafood Stew Base
Extra Virgin Olive Oil – ¼ Cup
Fennel – ½ Cup, Thin Sliced, Bulb Only
Onion – 1 Each, Medium, Thin Julienne
Garlic Cloves – 4 Each, Chopped Fine
Fresh Oregano – 2 Tablespoons
Saffron – 1 Pinch
Scallion – 2 Each, Thin Sliced
Jalapeño Pepper – 1 Each, Finely Diced
Crushed Red Pepper Flakes – ½ Teaspoon
Chablis Wine – ¾ Cup
Diced Tomatoes with Juice – 3 Cups
Tomato Paste – 1 Tablespoon
Sea Clam Juice – 3 Cups
Corn Starch – 3 Tablespoons
Water – 3 Tablespoons
Sea Salt – 1 Teaspoon
Ground Black Pepper – ¾ Teaspoon


Method:
1. Place Olive Oil in a 3 – 4 Quart Sauce Pot over Medium Heat, add Fennel, Onion, Garlic, Oregano, Saffron, Scallions, Jalapeño & Crushed Red Pepper.
2. Turn Heat to Low & Cook for 4 – 5 Minutes until Onions Start to Turn Translucent. Add Chablis, Tomatoes, Tomato Paste & Clam Juice. Bring to a Simmer & Cook for 10 – 12 Minutes.
3. Mix Corn Starch & Water Together & add to Simmering Liquid. Add Salt & Pepper, Stir & Taste for Seasoning. Remove from Heat.

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