Seafood

“Hey Dave, you watch Sam the Cooking Guy much?”
“Nope. Never seen the show. Why?”
“He does a recipe with seared ahi tuna you gotta try.”
“Mmmm… ahi. Sounds good.”
“Yeah, he rolls the ahi in Cap’n Crunch.”
“I do like ahi. I should… wait, say again?!”

Over Thanksgiving, I went home to the Bay Area to visit the family. One of the things I like to do when I’m home is to get the Lazy Man’s Cioppino at Scoma’s restaurant at Fisherman’s Wharf. I remember growing up and going to Scoma’s after the Niners games or anytime we were up in SF and I’d always get the Cioppino. Unfortunately, there had just been an oil spill in the Bay recently and people were saying not to eat crab. Even crab boats were not going out because they were banned from selling anything they caught.

I recently went to the San Diego Fair and watched Chef Brian Malarkey (Executive Chef of The Oceanaire Seafood Room in the Gaslamp) make this seafood dish. He is currently competing on Bravo’s TV show “Top Chef.”

New Zealand Green Lip Mussels with Andouille Sausage, Corn, and Karl Strauss Amber Lager

Ingredients: