recipes from the catch by ben sargent

7/30/2019 Recipes From the Catch by Ben Sargent

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Copyright 2013 by Ben Sargent

Photographs copyright 2013 by Gabriela Herman

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, and imprint of

the Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is aregistered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Sargent, Ben, 1977

The catch : sea-to-table recipes, stories & secrets / Ben Sargent with Peter

Kaminsky ; photographs by Gabriela Herman.

pages cm

1. Cooking (Seafood) 2. Sargent, Ben, 1977Travel.

I. Kaminsky, Peter. II. Title.

TX747.S285 2013

641.6'92dc23 2012050245

ISBN 978-0-307-98552-1

eISBN 978-0-307-98553-8

Printed in the United States of America

Book design by Dirty Bandits

Jacket design by Dirty Bandits

Cover photography by Gabriela Herman

10 9 8 7 6 5 4 3 2 1

First Edition


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This is one of my signature recipes. The stuffies arebrimming with flavor and are packed so full that theylook like little golden balls of goodness! Theyre funand you can get your guests involved in making them.Even for non-cooks, its hard to mess this one up. Whenthey are all cooked and ready to serve, they look likeirresistible cookies on a plate. I use every last bit ofthe clamshell, meat, and juiceto really pump up the

clam flavor. People ask me why theyre called stuffies.Because Im from Massachusetts, and when we stuff a clamshell it isnt a stretch to call the finished producta stuffy. I have made this with my surf buddies in theRockaways using Long Island clams.

Makes 16 clams;

serves 6 to 8

16 large clam shells, about 4 inchesacross

5 tablespoons olive oil, plus morefor the shells

4 hot Italian sausages (about12 ounces), casings removed

2 medium onions, finely diced

8 (5-ounce) cans chopped clams,drained, 1 cup of juices reserved

2 (10-ounce) cans whole babyclams, drained

2 cups Italian bread crumbs

2 garlic cloves, minced

1 tablespoon Old Bay seasoning,plus more for dusting

1 cup chopped fresh cilantro

Freshly ground black pepper

1 cup grated Parmesan

8 scallions, white and green parts,thinly sliced

Clean the shells under hot water and dry with paper towels. Lightly oil theinsides of the shells.

In a large ski llet, heat 1 tablespoon of the olive oil and add the sausage.Cook over medium-high heat, breaking it up, for about 3 minutes. Reducethe heat to medium and cook, continuing to break up the sausage, until nopink remains, about 4 minutes longer. Transfer the sausage to a large bowl.Add 2 tablespoons of the olive oil to the skillet and add the onions. Cookover medium heat, stirring often, until slightly softened, about 6 minutes.Add the onions to the bowl with the sausage.

Add the remaining 2 tablespoons of olive oil, the chopped and wholedrained clams, the reserved clam juice, bread crumbs, garlic, Old Bay, andcilantro. Season with black pepper. With a wooden spoon, mix the stuffing

well until very tight. Pack the stuffing neatly into the clam shells.

Preheat the broiler. Set the oven rack 10 inches from the broiler heatsource. Put half the clams on a cookie sheet and dust thickly with halfthe Parmesan. Sprinkle with some Old Bay and scatter half the scallionson top. Broil the clams until hot throughout and nicely glazed, about10 minutes. Repeat with the remaining clams. Let rest for about 5 minutesand serve.

The stuffies can be frozen for up to 1 month. Thaw, dust with the Parmesan andOld Bay, and top with the scallions before broiling.

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SHELLFISH26


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People ask me why theyre called stuffies.Because Im from Massachusetts, and whenwe stuff a clam shell, it isnt a stretch

to call the finished product a stuffy.


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There is nothing fancy about a lobsterroll. They were invented on the sideof the road. I see a lot of overlydressed-up lobster rolls in res-taurants with garnishes and beds oflettuce, too much mayo, and way toomany odd green bits mixed in with thelobster. I hate lettuce and celery inmy lobster roll! Lobster rolls shouldtaste like lobster, not celery! Justuse a good sweet hot-dog bun, bigchunks of lobster, a little mayo, andsome butter and you will have perfec-tion. I think my secret is steamingthe lobster in a salty bath . . . andnever tossing out the lobster liquidsthat are in the shells. Save every

last drop. That liquid is like lobsterextract . . . or lobster flavor on ste-roids. Its why some people refer tomy roll as a Dr. Klaw Crack Roll. TrustDr. Klaw on this one!

Serves 6

1 large onion, halved

2 tablespoons coarse sea salt

4 large garlic cloves, smashed and peeled

3 bay leaves1 teaspoon black peppercorns, cracked

4 (1-pound) lobsters

8 tablespoons (1 stick) salted butter

1 teaspoon garlic powder

6 top-sliced hot dog rolls

2 tablespoons mayonnaise

Fine sea salt

Old Bay seasoning

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In a large clam or lobster pot, add 2 inches of water. Put in the onionhalves cut sides down and add the coarse sea salt, garlic, bay leaves, and

black peppercorns. Bring to a boil over high heat.

Put in the lobsters head up, the first 2 sitting on the onion halves, andloosely stack the other 2 lobsters, making sure al l the lobsters are evenlyspaced apart. Cover and cook over medium-high heat until bright red allover, about 6 minutes. They wil l be a little undercooked for a reason!

Transfer the lobsters to a large rimmed baking sheet and let cool.Work over the sheet to collect a ll the lobster juices and fat. Twist the tailsand the claws from the bodies. Pull off the tail ends or flippers from thetail shells and push the tail meat out of the shells with your thumb. Cutdown the top of the tails and discard the dark vein. Twist the knuckles

from the claws. Cover the claws with a kitchen towel and, with a mallet orthe back of a large knife, gently crack the claws on both sides to loosen theshells from the meat. Break the shell off of the claws and pull out the meat,preferably in one piece. Break up the knuckles and push out the meat.

Cut the tails down the center and give all of the lobster meat just a fewchops; the meat should be in nice chunks. You should have about 5 cups ofmeat. Put the meat and the collected juices in a large skillet and set aside.

Now heat a griddle. Meanwhile, in a small saucepan, melt the butter withthe garlic powder and stir. Open the hot dog buns and brush only theinsides with some of the garlic butter. Toast the buns on the hot griddle on

medium-high heat until golden brown and crisp, about 2 minutes per side.Reduce the heat to medium if the griddle gets too hot.

Very gently reheat the lobster meat over low heat until barely hot. Removethe skillet from the heat, stir in the mayonnaise, and season with fine seasalt. Pack the lobster meat into the toasted buns and drizzle each with alittle more of the garlic butter. Sprinkle with Old Bay seasoning and serveright away. You should have a nice pink-orange sauce developing around themeat as a result of the mayo and lobster juice cooking just a bit.

The cooked lobster meat and juices can be refrigerated overnight. Bring to roomtemperature, then reheat very gently if you are assembling the rolls the followingday. Save the lobster bodies and shells for bisque or stock. Store in the freezer forup to 1 month.

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Lobster rolls shouldtaste like lobster, notcelery! Just use a goodsweet hot-dog bun, bigchunks of lobster, alittle mayo, and somebutter and you will haveperfection.


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with Basil, Brandy, and Sherry

For most people, bisque usually means

lobster bisque. As much as I love it, Ifind it can be a major project to dealwith all those shells, not to mentionthe cleanup of a pile of messy lobstershells. Shrimp shells are different.They dont take up as much space. I neverthrow them away because they have almostas much flavor as the shrimp meat. Stashthem in the freezer and make a stock withthem for soup and sauces. They give youall the heartiness and deep flavor ofa bisque but are so much easier to dealwith; and the cleanup is a breeze.

Serves 4 to 6

2 tablespoons vegetable oil

1 pounds large shrimp, shelled and deveined,shells reserved, shrimp halved lengthwise

1 shallot, thinly sliced

Salt and freshly ground black pepper

3 tablespoons tomato paste

cup brandy

2 cups clam juice

1 cups heavy cream

3 tablespoons olive oil1 tablespoon unsalted butter

1 large onion, diced

4 garlic cloves, thinly sliced

teaspoon cayenne pepper, plus more for serving

cup dry sherry

cup chopped fresh basil, plus small leaves forserving

1 tablespoon fresh lemon juice

In a large pot, heat the vegetable oil. Add the shrimp shells

and cook over medium-high heat, stirring, until starting to

brown, about 3 minutes. Add the shallot, season with salt

and pepper, and stir for 1 minute. Add the tomato paste

and stir until glazed, about 1 minute. Stir in the brandy and

simmer for 1 minute. Add the clam juice and 1 cup of water

and bring to a boil, stirring until smooth, then partially

cover, and simmer over low heat for 5 minutes. Add the

cream, cover, and simmer for 20 minutes. Strain, pressing on

the shells to get all the stock. Rinse the pot and replace onthe stove.

In the large pot, heat 2 tablespoons of the olive oil and melt

in the butter. Add the onion, garlic, and a pinch of salt and

pepper. Cover and cook over low heat, stirring a few times,

until the onion is very soft, about 8 minutes. Raise the heat

to medium, add the cayenne, and stir well. Add the sherry

and cook for 1 minute. Stir in the strained shrimp stock and

simmer over low heat for about 5 minutes. Pass the bisque

through a strainer, pressing on the solids. Return the bisque

to the pot, stir in the chopped basil and lemon juice, and

season with salt and pepper.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon

of olive oil. Add the shrimp and season with salt and pepper.

Cook over medium heat, stirring, until the shrimp are curled

and just cooked, about 2 minutes. Stir the shrimp into the

bisque. Ladle the bisque into bowls, top each with a few basil

leaves and a pinch of cayenne, and serve.

The bisque can be refrigerated overnight.

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recipes from the catch by ben sargent

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