Thursday, July 24, 2014

New England Seafood Boil

Since vowing to post more recipes again, I also rejoined Food Network's FN Dish Summer Soiree.  This is a weekly "challenge" where food bloggers have to use a certain food item and/or theme when preparing a dish.


This week, we had to use corn on the cob! Now, corn on the cob can obviously be served on its own, but I decided to incorporate it into a dish that is quite popular here on the east coast - the New England Seafood Boil!

Also known/prepared as the New England Seafood Bake, this dish is very versatile and you can swap out and/or add ingredients that you prefer.  I would have normally added clams to this dish as well, but, as some of you may know from the news, Market Basket (our local grocery store) has been going through a family feud, causing protests, which in turn has caused the shelves to be emptied of food and no new deliveries have been made.  Therefore, fresh clams were off the table as I do not have another grocer nearby.  I just hope this feud ends soon!


Okay, enough of the Market Basket rant and back to business! As I said, this dish is very versatile, so don't be afraid to have fun with it and add in ingredients you like!

New England Seafood Boil

Ingredients:
-1 pound sliced kielbasa
-1 pound of baby potatoes (or large potato cut up into smaller pieces)
-3 ears of corn, cut into 12 pieces
-1 pound of medium to large sized shrimp, shells on
-1 pound of little neck clams
-1 medium onion, sliced
-2 lemons, cut into thick slices
-1 teaspoon of minced garlic
-1 teaspoon of coriander (optional)
-1 750-ml bottle of dry white wine (or you can use water)
-Salt and pepper to taste
-Fresh parsley for garnish

Directions:
In a large pot, layer all of the ingredients, starting with kielbasa, corn, potatoes, and then shrimp.  Toss the onions and lemons on top and then sprinkle with the garlic, salt and pepper, and coriander (if using).

Pour the wine (or water) over all of the ingredients and cover with a lid.  Cook on medium-high heat for about 20 minutes.

This dish does not have a lot of jazz.  It is very simple.  But sometimes simple is just what you need! This dish is very easy to throw together and the cleanup is easy too (which my husband loves)!

Serve with a sprinkle of the fresh parsley and your favorite summer drink.  Enjoy!

For other recipes using corn, see below:
The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes Pin It

1 comment:

  1. Love this seafood boil, perfect for this time of year.

    ReplyDelete