Chef Chris Covelli's Summer Recipe

This a wonderful early Spring / Summer recipe that fills the soul of a foodie even on humid evening with a light breeze, OH!! Don’t forget to cork a bottle of the perfect Australian Big Red!! Stanley Lambert’s Thoroughbred, Cabernet.  

Thanks,  

Chef Chris Covelli

Pineapple and Black Bean Salsa

1 ½ cups of cooked Black Beans

2 cups of ripe diced fresh pineapple

¼ cup red bell pepper diced

¼ cup green bell pepper diced

¼ cup orange bell pepper diced

½ cup fresh lime juice

¼ cup fresh minced cilantro

1 clove fresh minced garlic

1 Tbsp of ground cumin

1 tsp of chipotle pepper

1 cup of red onion minced

½ cup of extra virgin olive oil

Salt and pepper to taste

 

1.      Place all ingredients in a large stainless steel bowl mix until all ingredients are fully incorporated and refrigerate for 1 ½ hours.

2.      This delicious salsa can be used on Grilled and or oven roasted Fish, Poultry and Pork.

 

 

Pernod Seafood Hot Pot

 

½ Cup Extra Virgin Olive Oil

2 medium Florida Red Potatoes (cut in to wedges Roasted in the oven prior to adding)

1 Tomato diced

2 cloves garlic minced

3 leafs of green Thai basil

1 Tiger eggplant

4 stalks of Pac Choi ( or Bok Choy )

4 cups of clam broth or (Lobster Broth)

1 cup of Pernod ( Anise Liquor )

4 – 4 oz. pieces of Cod or (Striped Bass)

4 large Scallops

4 large Shrimp

12 littleneck clams

1 pinch Zaffron

salt & pepper to taste

 

1. Pre-heat a large stainless steel stew pot, add the extra virgin olive oil.
2. When the oil starts to smoke add the Shrimp, Scallops and Cod then cook on both sides.
3. Add the minced Garlic ,Tomato , Eggplant, Pac Choi, let simmer for 4 minutes and add the Clam Broth, Pernod , Zaffron and Little Neck Clams , salt & pepper.
4. Let this simmer for 15 minutes on a medium flame and serve in a large soup bowl with a piece of grilled French bread.

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