Troy Restaurant Week 2014 - Dallas News | myFOXdfw.com

Troy Restaurant Week 2014

Posted: Updated:
(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.

  • FoodMore>>

  • How to rehydrate dried coconut

    How to rehydrate dried coconut

    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
  • Bumper crop of cucumbers? Here's what to do

    Bumper crop of cucumbers? Here's what to do

    Cucumbers are one of the most prolific veggies, to the point where you may feel overwhelmed thinking of ways to use them up. Here are some suggestions to help you deal with nature's bounty.
    Cucumbers are one of the most prolific veggies, to the point where you may feel overwhelmed thinking of ways to use them up. Here are some suggestions to help you deal with nature's bounty.
  • Fridge raid

    Fridge raid

    Raiding the fridge for leftovers is a late night tradition.
    Raiding the fridge for leftovers is a late night tradition.
Powered by WorldNow

KDFW FOX 4
400 N. Griffin Street
Dallas, Texas 75202

Main Station Directory:
(214) 720-4444
News Fax:
(214) 720-3263 or (214) 720-3333

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices