ATCO Blue Flame Kitchen: Easy summer eats from under the sea

ATCO Blue Flame Kitchen: Easy summer eats from under the sea Often overlooked, seafood makes an excellent “summer food.” Most can be prepared quickly, and is a lighter alternative to heavy grilled meats.
If you like Caesars, try our Linguine with Red Clam Sauce instead of the usual spaghetti and meatballs. The flavourful sauce is seasoned with garlic, red pepper flakes, fennel seed, white wine, and of course, clam juice.
Our Thai-inspired Mussels with Coconut and Basil can be prepared right on the grill. Thai cuisine is known for combining savoury, sweet, sour and spicy in each individual dish, and this colourful recipe does not disappoint.
Want dinner in a flash? Try our Grilled Fish ‘N Caesar Salad. Our quick Caesar dressing uses sour cream instead of egg yolks, so you don’t have to worry about whisking or your dressing separating.
LINGUINE WITH RED CLAM SAUCE
2 tbsp. (25 mL) olive oil
4 cloves garlic, finely chopped
1/4 tsp. (1 mL) red pepper flakes
1/4 tsp. (1 mL) fennel seed, crushed
2 cans (5 oz./142 g each) baby clams
1 can (14 oz./398 mL) crushed tomatoes
1/2 cup (125 mL) dry white wine
1/4 tsp. (1 mL) freshly ground pepper
16 oz. (500 g) linguine
1/4 cup (50 mL) chopped fresh parsley
Freshly grated Parmesan cheese
To prepare red clam sauce, heat oil in a large nonreactive frypan over medium heat. Add garlic, red pepper flakes and fennel seed; saute just until garlic turns light golden, about 2 minutes. Do not overcook. Stir in clams and their liquid, tomatoes, wine and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until sauce is slightly thickened, about 10 minutes. Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup (125 mL) of cooking water. Combine reserved cooking water, red clam sauce and parsley in a large bowl. Add linguine and toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Serves 4 to 6.
MUSSELS WITH COCONUT AND BASIL
1 tbsp. (15 mL) olive oil
1 tbsp. (15 mL) grated fresh ginger
1/4 tsp. (1 mL) red pepper flakes
3 cloves garlic, finely chopped
1 can (400 mL) coconut milk
1/2 cup (125 mL) julienned carrot
1/2 cup (125 mL) julienned red bell pepper
1/4 cup (50 mL) diagonally sliced green onion
1/4 cup (50 mL) slivered fresh basil
2 tbsp. (25 mL) soy sauce
1 tbsp. (15 mL) fresh lime juice
2 tsp. (10 mL) slivered lemon peel
1/4 tsp. (1 mL) salt
48 mussels, rinsed and scrubbed
1 tbsp. (15 mL) chopped fresh cilantro
Baguette slices
Combine oil, ginger, red pepper flakes and garlic in a large foil pan.  Place pan on barbecue grid on natural gas barbecue. Cook over medium heat until mixture is fragrant, about 3 minutes.  Remove pan from barbecue.
Stir in next 9 ingredients (coconut milk through salt).  Return pan to barbecue. Bring mixture to a boil.  Add mussels and cover pan tightly with heavy-duty foil. Cook until mussels open, about 7 to 10 minutes. Remove and discard any unopened mussels.
Ladle mussels and cooking liquid into bowls.  Sprinkle with cilantro.  Serve with baguette slices for dipping.  Serves 4.
Mussels with Coconut and Basil. ATCO Blue Flame Kitchen / Calgary
GRILLED FISH ’N CAESAR SALAD
1 clove garlic, crushed
1/4 cup (50 mL) olive oil
2 tbsp. (25 mL) lemon juice
2 tbsp. (25 mL) sour cream
1 1/2 tsp. (7 mL) Worcestershire sauce
1/2 tsp. (2 mL) Dijon mustard
1/2 tsp. (2 mL) anchovy paste, optional
1/4 tsp. (1 mL) salt
1/8 tsp. (0.5 mL) freshly ground pepper
8 oz. (250 g) cod fillets
8 cups (2 L) torn romaine lettuce
1/4 cup (50 mL) grated Parmesan cheese
Whisk together first 9 ingredients. Remove 1 tbsp. (15 mL) dressing; brush over cod. Set remaining dressing aside. Grill fish on lightly oiled grid over medium heat on natural gas barbecue for 10 to 12 minutes per inch (2.5 cm) of thickness. Break fish into chunks; combine with lettuce and cheese. Toss with remaining dressing. Grind pepper over each serving. Serves 4.
Grilled Fish and Caesar Salad. ATCO Blue Flame Kitchen / Calgary
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. Look for our From Our Roots cookbook in stores and online. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atco.com or chat with us live online at ATCOBlueFlameKitchen.com.
Often overlooked, seafood makes an excellent “summer food.” Most can be prepared quickly, and is a lighter alternative to heavy grilled meats. If you like Caesars, try our Linguine with Red Clam Sauce instead of the usual spaghetti and meatballs. The flavourful sauce is seasoned with garlic, red pepper flakes, fennel seed, white wine, and […]

Source: http://calgaryherald.com/life/food/recipes/atco-blue-flame-kitchen-easy-summer-eats-from-under-the-sea