Red Ash Recipe Reboots

Our "Eat In" version of Red Ash's Tagliolini with Fresh Blue Crab. Very, very good, plus you get enough for at least 2.

INGREDIENTS

• Tagliolini Italian Pasta, 1lb-Amazon
• Lump Blend Crab Meat, 8oz, drained-Central Market (you can also buy at Costco)
• Grana Padano, 6oz + 2oz, grated-Central Market
• Butter, Salted, 6 TBS-Central Market
• Seafood Broth, 1 cup-Central Market
• Green onions, 1/4 cup, chopped-Central Market
• Garlic, 4 TBS, minced-Central Market
• Heavy Cream, 1/4 cup-Central Market
• Lemon, 1
• Salt and Pepper, to taste

INSTRUCTIONS

1. Melt 4 TBS butter in a skillet over medium heat and add minced garlic. Cook for 2-3 minute. 
2. Add juice of 1 lemon. Cook for 2-3 minutes.
3. Add seafood broth, stir. Simmer for 2-3 minutes.
4. Add remaining 2TBS butter and season with salt and pepper.
5. Stir in heavy cream SLOWLY (or it will curdle).
6. Stir in 6oz shredded grana SLOWLY.
7. Stir in Lump Crabmeat. Reduce heat to low. Continue to stir occasionally. 
8. Prepare pasta according to package directions.
9. Toss cooked pasta with sauce.
10. Dress with more grated Grana and chopped green onions.
11. Serve.

Our "Eat In" version of Red Ash's Wild Red Snapper a la Plancha "Livornese Style." Just as delicious, you get enough for two, AND we served rice with ours (all for A LOT LESS than the $39/per serving Red Ash price).

INGREDIENTS

• American Red Snapper, two 8oz fillets-Central Market
• Fresh Campari Tomatoes, 8 count, quartered-Central Market
• Capers, 2 TBS-Central Market
• Pitted Greek Olive Mix, 12 count-Central Market
• Fresh Zucchini Squash, 1 count, cut into 1/8 inch slices-Central Market
• Seafood Broth, 1 cup-Central Market
• Extra Virgin Olive Oil, 1 TBS + 1/4 cup-Costco
• Minced Garlic, 2-3 TBS-Costco
• Cajun Spice, to taste-Central Market
• Red Pepper Flakes, 1 TBS-Central Market
• Fresh Basil, 20 small leaves-Central Market
• Lemon, 1 count, juiced-Central Market
• White Onion, medium, 1 count chopped-Central Market
• Fresh Parsley, 1/4 cup, chopped-Central Market
• Green Onions, 1/3 cup, thinly chopped-Central Market

INSTRUCTIONS

1. Preheat oven to 400F.
2. Brush both sides of each snapper fillet with olive oil. Sprinkle with Cajun Spice. Set aside.
3. Sauté chopped white onion and red pepper flakes in 1/4 cup olive oil for 3-5 minutes.
4. Add garlic. Sauté for 2 minutes.
5. Add seafood broth. Bring to a boil, then reduce heat and let simmer.
6. Add lemon juice, zucchini, tomatoes, parsley, capers, green onions, olives, and salt to taste.  Continue to simmer on low, stirring occasionally.
7. Bake snapper fillets for approximately 10 -12 minutes (depending on thickness). While snapper, bakes, heat cast iron frying pan on high heat.
8. Remove snapper from oven and sear in fry pan on each side until fish flakes with a fork - roughly 1 minute on each side.
9. Ladle 1 cup sauce mix (more or less as desired) into flat bowl. Add fish on top. Garnish with  twig of fresh basil leaves.
10. Serve.

Serve with seasoned rice, couscous, or roasted potatoes as desired. Our pick? Seeds of Change Organic Quinoa and Brown Rice from Costco!