06-14-2000, 01:16 PM
I thought the Estes Marinara recipe was posted in the culinary board but found nothing. Is it around? And can we get the admin to clean out the "Fly Tying" thread that was accidentally added to the Recipe board?
Gregg and Mike -
While we're on the topic... I can't say how much I enjoyed the chili and cobbler again! I think I had four servings of each. Thanks guys for an incredible job with the food. You are the foodmeister extraordinaires, and for seven bucks each I can hardly believe the treat it was.
I had saved this from the Rhody clave.
It was posted by Gregg on reel-time. Wow was that good on a cold night.
1 can crushed tomatoes
1 can stewed tomatoes
1 can clams with juice
1 can crab
chopped bell pepper
crushed red pepper
Put some olive oil in a frying pan and heat. Add garlic, onion slices, and bell pepper slices. Cook until onions are translucent. Add all the other ingredients (if your frying pan is big enough - if not use a pot) and heat until it is bubbling.
In a baking dish place a thin layer of sauce. Place fish fillets (no skin) on the sauce and then cover with the rest of the sauce. Bake until done (it varies depending on the thickness of the fillets). Serve over rice or pasta.
<font color="0000ff">I copied to the RECIPE thread for future reference</font><!--color-->
06-16-2000, 09:09 AM
Thanks Jim. I needed it for a friend who grew up in Lowell in an old Portugese neighborhood (and you know how the Portugese are about their fish stews!). We'll see how he likes it, I know I did. BTW, this guy says he makes the best steak tips in the world. Something about marinating them in Rose wine and bay leaves. I'll have to squeeze it out of him for a clave. I always wanted to grill up some good Sirloin Tips at a Clave.
And of course, thanks to the Estes for the recipe. You guys rule in the Escoffier tradition!
06-16-2000, 11:44 AM
Sorry about the slow reply.
I would make three recomendations/changes to the recipe.
1. Use two cans of clams instead of the crab - the crab gets overwhelmed by the rest of the ingredients but the clams seem to stand up.
2. Use three different colors of bell pepper for asthetic appeal. Just use half of each pepper
3. Use tomato paste if you like the sauce a bit thicker.