August 7, 2010 Chef in the Market demonstration by Matt Christianson, Urban Farmer
Serves 8 (Because any number less isn’t a party)
For the broth:
2ea 22oz bottles beer # 4fromUpright brewery
10 quarts water
Rind of 2 oranges, 2 lemons
1 Tablespoon Black pepper
10 sprigs thyme
2ea bay leaves
For the boiling bags:
8ea, 18inch pieces of cheese cloth, twine for to tie
20 Dungeness Crab Legs and Claws
2 pounds Manila Clams
1 pound Medium size shrimp, peeled and deveined, preferably Hawaiian Blue Prawns
3ea, 4oz chorizo sausage links, cut into 1/2inch wheels
1 pound small fresh dug potatoes, cut into small wedges
4 ears sweet corn, cut into rings
8ea small fresh onions, cut in quarters
For the pesto:
1 bunch Basil
4 cloves garlic
4-6oz Extra Virgin Olive Oil
3 medium sized tomatoes, large diced
1 loaf Crusty bread
Bring all ingredients in for the broth to a simmer in a large stock pot. Season heavily with salt.
Place all ingredients for the pouches in the center of the 18 inch squares of cheese cloth. Distribute all ingredients evenly.
Place the bags in the simmering broth. They will be done when the clams are opened and the potatoes are cooked. This will be approximately 4 minutes after the broth returns to a simmer.
Chop garlic and add salt to make a fine garlic paste. With a very sharp knife begin chopping the basil on the same cutting board. As the basil is chopped down add the Olive oil a tablespoon at a time. The pesto is done when the basil is fine and homogenized with the oil and garlic.
Season the tomatoes with salt and Black pepper and place in the bottom of a bowl. Remove the bags from the water and drain slightly. Cut a slit in the bottom and place contents on top of the tomatoes in the bowl. Spread the pesto on the crusty bread and place in the bowl.