"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 03-08-2008, 05:28 AM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Fisherman's Stew and the Return of the FOAM

There are lots of different recipes for this. I like that at its very essence, the dish is a simple, peasant-style meal. Despite this, it's a dish that can be turned into one that's upscale because of the seafood that's in it. In restaurants, it's a good way to move some of the extra seafood inventory. I had to move some scallops and clams, and we had some extra fish leftover from a banquet the night before, so all of that turned into tonight's special. The flavors were basically French-Mediterranean, with my interpretation of this dish. Plus, season four of Top Chef starts so I felt inspired to foam something.

"Fisherman's Stew"
Pan Seared Mahimahi and Atlantic Diver Scallops, Keahole Lobster, Manila Clams, Spicy Tomato and Bacon Ragout, Sourdough Crostini, Garlic Aioli, Micro Basil, Saffron Foam


__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-08-2008, 11:25 AM   #2
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
That looks delicious. The presentation is quite attractive with all the vibrant colors. I am a huge seafood fan and this really looks yumbo!
__________________

__________________
amber is offline   Reply With Quote
Old 03-08-2008, 11:29 AM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
NICE! It's good to see foam again!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-08-2008, 11:58 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
lol, micro basil.

great job, ic. and as always, great to see you.

"a noble spirit enbiggens embiggens the smallest man"
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Old 03-08-2008, 02:50 PM   #5
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by buckytom View Post
lol, micro basil.

great job, ic. and as always, great to see you.

"a noble spirit enbiggens embiggens the smallest man"
Hey, who you calling small buddy!

LOL.

I wish I could claim some originality on the saffron foam, but I can't. However, the idea was just too "soigne" to ignore.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 11-04-2008, 09:26 PM   #6
Executive Chef
 
mbasiszta's Avatar
 
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,738
Quote:
Originally Posted by kitchenelf View Post
NICE! It's good to see foam again!
Okay, I give: what is "FOAM"? Hard for me to research such a common word. I love seafood, too, and the picture of "tonight's special" look great! Wish I could order it!
Chau, Marty
__________________
Happy cooking, Marty.
mbasiszta is offline   Reply With Quote
Old 11-05-2008, 04:36 AM   #7
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Glad to see your creations again, ironchef.
Seems like the new position is working out.
Congradulations.
__________________
quicksilver is offline   Reply With Quote
Old 11-05-2008, 06:54 AM   #8
Executive Chef
 
mbasiszta's Avatar
 
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,738
Ironchef, please let me know what "FOAM" is?
__________________
Happy cooking, Marty.
mbasiszta is offline   Reply With Quote
Old 11-05-2008, 07:34 AM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by mbasiszta View Post
Ironchef, please let me know what "FOAM" is?
If you do a search on "saffron foam", it will give you an idea until IC comes back. It appears to be a mixture of cream, half and half, white wine and gelatin.... with saffron. One site I found had various "foams" that could be made. They did not look as foamy as IC's though, more like a whipped cream sitting on top. I like the looks of his as it seems to compliment the meal much better.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-05-2008, 07:49 AM   #10
Executive Chef
 
mbasiszta's Avatar
 
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,738
Thank you very much, "Pacanis".
Chau, Marty.
__________________

__________________
Happy cooking, Marty.
mbasiszta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.