Christmas Eve Dinner “The Feast Of The Seven Fishes”

Tuna And Chick Pea Salad (Recipe Follows)

Baked Stuffed Calamari (Recipe Follows)

Roasted Breaded Cod Fillet (Published 10/20/10)

Seafood (Lobster, Shrimp And Scallops) Al Forno (Recipe Follows)

Arborio Rice Pie (Recipe Follows)

Tuna And Chick Pea Salad

Two Fresh Tuna Steaks (5 Ounces Each)

A Stalk Of Fresh Oregano

1/2 Cup Of Olive Oil

A Whole Garlic Clove Peeled

Three Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

15 Ounces Of Canned Chick Peas (Drained And Rinsed)

Two Hard Cooked Eggs

A Tablespoon Of Toasted Pine Nuts

Two Tablespoons Of Chopped Fresh Basil

Two Tablespoons Of Chopped Fresh Italian Parsley

1/2 Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Anchovy Paste

The Juice Of 1/2 Lemon

Two Teaspoons Of Red Wine Vinegar

A Tablespoon Of Finely Diced Red Onion

A Tablespoon Of Finely Diced Celery

1/4 Cup Of Chopped Roasted Red Bell Pepper

1 1/2 Ounces Of Kalamata Olives (Sliced In Half)

A Tablespoon Of Capers

A Tablespoon Of Dried Red Currants

Preheat the oven to 325 degrees.

Place the tuna steaks, the oregano, the garlic, and the olive oil in a baking dish. Sprinkle a teaspoon of sea salt and 1/4 teaspoon of ground black pepper on the tuna steaks. Cover the tuna steaks with aluminum foil and roast them in the preheated oven for two hours. After two hours, remove the tuna steaks and let them cool. Retain the olive oil that the tuna was cooked in along with the garlic clove. Discard the oregano stalk. When cooled, remove the tuna steaks and flake them with a fork into bite sized pieces.

Into a large mixing bowl, add the garlic clove (that was roasted with the tuna steaks), two teaspoons of sea salt, and 1/2 teaspoon of crushed red pepper flakes. Mash these ingredients with a fork to form a paste. Add the anchovy paste and mash again. Add the red wine vinegar and the lemon juice. Whisk all of the ingredients until well blended. While whisking, slowly drizzle in the olive oil (that was used to roast the tuna steaks in). After all of the olive oil has been added, continue to whisk the mixture until it is smooth and thickened slightly. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

Add the flaked tuna, the chick peas, the pine nuts, the currants, the chopped roasted red bell pepper, the kalamata olives, the capers, the celery, the red onion, the basil, and the parsley to the mixing bowl with the dressing. Mix well until all of the ingredients are well incorporated. Slice the hard cooked eggs into circles and place them on top of the salad.

Baked Stuffed Calamari

Twelve Squid Tubes Cleaned And Patted Dry

A Tablespoon Of Chopped Squid Tentacles

Two Cups Of Panko Bread Crumbs

A Minced Garlic Clove

A Tablespoon Of Grated Romano Cheese

A Tablespoon Of Finely Chopped Fresh Italian Parsley

Two Teaspoons Of Finely Chopped Dried Currants

A Tablespoon Of Finely Chopped Toasted Pine Nuts

A Teaspoon Of Sea Salt, Divided

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

A Beaten Egg

Three Cups Of Marinara Sauce

In a mixing bowl, mix together the chopped squid tentacles, the bread crumbs, the garlic, the grated cheese, the parsley, the currants, the pine nuts, 1/2 teaspoon of sea salt, and the crushed red pepper flakes. Mix well. Add the beaten egg and mix until the mixture takes on a paste-like consistency.

Stuff each squid tube about 3/4 full with the bread crumb mixture. Seal the open end of each squid tube with a toothpick. Season the outside of each squid tube with sea salt and ground black pepper.

Place one cup of the marinara sauce in a baking dish and spread the sauce out so that the bottom of the dish is coated evenly. Place the squid tubes on top of the sauce in the baking dish. Top the squid tubes uniformly with the remainder of the sauce.

Bake in a preheated oven set at 350 degrees for one hour.

Seafood Al Forno

Two Lobster Tails (Taken Out Of The Shell)

Twelve Shrimp (Shelled, Cleaned And Deveined)

Six Large Scallops

1/2 Teaspoon Of Ground Black Pepper, Divided

1/2 Teaspoon Of Sea Salt, Divided

1 1/2 Tablespoons Of Unsalted Butter

A Minced Garlic Clove

The Juice of 1/2 Lemon

1/2 Cup Of Panko Bread Crumbs

Preheat the oven to 350 degrees.

Into a sauce pan, add the butter, 1/4 teaspoon of ground black pepper, 1/4 teaspoon of sea salt, the lemon juice, and the garlic. Place the pan on low heat. While stirring, heat the ingredients until the butter melts. As soon as the butter is melted, take the pan off of the heat. Add the bread crumbs to the sauce pan and mix well so that the bread crumbs get moistened with the butter and the lemon juice.

Brush a sheet pan with olive oil or apply cooking spray to the pan. Sprinkle 1/4 teaspoon of sea salt and 1/4 teaspoon of ground black pepper on the lobster tails, the scallops, and the shrimp. Place the seafood on the sheet pan allowing space in between each piece. Put a thin layer of the bread crumb mixture uniformly on top of each piece of seafood.

Bake in the preheated oven for 40 minutes or until the bread crumbs are golden brown.

Rice Pie

10 1/2 Inch Wide X 2 Inch Deep Pie Pan

3/4 Cup Of Arborio Rice

2 1/2 Cups Of Cold Water

1 1/2 Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper

Two Tablespoons Of Diced Pancetta

Four Tablespoons Of Grated Romano Cheese

Two Tablespoons Of Panko Bread Crumbs

Six Ounces Of Frozen Peas (Thawed)

Three Tablespoons Of Diced Red Onion

A Minced Garlic Clove

Two Tablespoons Of Chopped Italian Parsley

Two Tablespoons Of Olive Oil, Divided

A Beaten Egg

Into a small pot, add the water, the arborio rice, and a teaspoon of sea salt. Place the pot on high heat and bring the contents to a boil. When the boiling point is reached, turn the heat down to low. Cover and simmer the rice and the water for about twenty minutes until the rice absorbs all of the water. Remove the cooked rice from the heat and fluff it with a fork. Let the rice cool.

Into a saute pan, add the pancetta and a tablespoon of olive oil. Cook on medium low heat until the pancetta becomes crispy. Add the onion, the garlic, 1/2 teaspoon of sea salt, and the ground black pepper. Cook on medium heat stirring frequently for three minutes. Take the pan off of the heat.

Preheat the oven to 350 degrees.

Into a mixing bowl, add the cooked rice, two tablespoons of the grated cheese, the peas, the parsley, the onions, the pancetta, and the garlic with all of the pan drippings. Mix well. Add the beaten egg and mix again.

Apply cooking spray to the pie pan or brush the pie pan lightly with olive oil. Add the rice mixture to the pie pan and spread it out evenly. Sprinkle the bread crumbs and two tablespoons of the grated cheese uniformly over the rice. Drizzle the bread crumbs and the cheese with about a tablespoon of olive oil to moisten.

Bake in the preheated oven for 40 minutes until the top is golden brown.

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