Family Beach Games
Tropical Tattoos or Face Painting
You can create a reasonable clambake on the grill, though you have to
parboil some of the ingredients. The asparagus offers color and flavor
contrast. Arranging it on the very top cooks it perfectly.
- 1 pound cherrystone clams
- 1 pound mussels
- 4 1-pound lobsters
- 4 baking potatoes
- 4 small onions
- 4 ears of corn
- 1 bunch asparagus
Make sure the clams and mussels are all alive. The shells should be tightly
closed, and if they're open, they should close when you tap them. If any
remain open, discard.
Build a fire in your covered grill and soak a couple handfuls of wood chips
in water. Put the potatoes and onions in cold, salted water, bring to a
boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the
husks back from the corn but leave them attached. Pull off all the silks,
replace husks back into place and tie around the corn with a strip of husk.
Drop the lobsters in boiling water for about 3 minutes until they're bright
red. Remove from water.
When the coals have burned down to red-hot, spread the wet wood chips across
them. Lay the lobsters close together on the grill rack, spread the
shellfish around them, and spread the vegetables over the top, ending with
the asparagus lying in a single layer at the top. Put the lid on the grill
and open the vents. Cook for about a half hour, until the mussels and clams
have opened. Serve with bowls of melted butter.
MANGO AVOCADO SALSA
- 1 lg. mango, peeled, diced
- 3 tbsp. red onion, minced
- 3 tbsp. diced green pepper
- 3 tbsp. diced red pepper
- 1 1/2 tbsp. white wine vinegar
- 1 tbsp. chopped fresh cilantro
- 1 tbsp. olive oil
- 1 tsp. minced fresh chives
- 1/2 lg. avocado, diced
Mix all ingredients except avocado in large bowl. Add avocado to salsa and
stir gently to combine. Salt and pepper to taste.
SEAFOOD PARTY BUFFET DISH
- 1 qt. mayonnaise
- 1 1/2 tbsp. Worcestershire sauce
- 1/3 c. mustard
- 3/4 c. sherry
- Dash Tabasco
- 1/3 c. chopped parsley
- 1 1/2 c. chopped onion
- 1/2 c. chopped celery
- Bread crumbs (fresh), buttered
- 2 1/2 c. water
- 2 lbs. crab meat
- 2 1/2 lbs. cooked shrimp
Combine all ingredients except bread crumbs (may be used as topping -
optional). Grease 4 quart casserole (or 2 smaller ones). Bake at 350 degrees
for 30 minutes.
According to tradition, there should be at least five different kinds of
fish in a proper bouillabaisse. Use as many different types of fish as you
can, such as fillets of flounder, haddock, cod, perch, white fish, whiting,
porgies, bluefish, bass - almost any combination. Count on at least three
kinds to serve six.
- At least 3 different kinds of fish
- Olive oil
- Oysters, clams, or mussels
- Cooked shrimp, crab, or lobster meat, or rock lobster tails
- Leeks (optional)
- Shallots (optional)
- Garlic (optional)
- Fresh or canned tomato
- Fresh or canned sweet red pepper or pimiento
- Fennel or fennel seed or anisette or pernod
- Bay leaf
- Orange peel
- Powdered saffron
- Clam juice or fish broth
- Lemon juice or white wine
- Sliced French bread
Heat in a large saucepan 1/4 cup olive oil, when it is hot, add 1 cup of
thinly sliced onions (about 2 good-sized onions) and 4 crushed shallots or
the white part of 2 or 3 leeks, thinly sliced. Add also 2 cloves of crushed
garlic - more or less or none to suit your taste; 1 sweet red pepper cut
into bits, or 1 canned pimiento. Add 1 large tomato, cut into pieces or 1/2
cup canned tomatoes; 4 stalks of celery, thinly sliced, and a 2-inch slice
of fennel or 1/2 teaspoon of fennel seed. If you have no fennel use 1
Tablespoon of not too sweet anisette or pernod, which is added at the last.
Stir the vegetables into the oil with a wooden spoon until well coated. Then
add another 1/4 cup of olive oil, 3 twigs of fresh or dried thyme, or about
3/4 teaspoon of powdered thyme; 1 bay leaf; 2 or 3 whole cloves and the peel
of about half an orange. Cook until the onion is soft and golden but not
Thaw 3 pounds of quick-frozen fish fillets, or use fresh fillets. Cut into 2
inch pieces. Add the pieces of fish and 2 cups of water. Boil furiously
uncovered, for about 10 minutes. Add 1 cup oysters, clams or mussels, though
these may be omitted if desired, and 1 cup of shrimp, crabmeat or lobster
tails, cut into pieces or left whole.
Mix 1/2 teaspoon powdered saffron; 2 teaspoons salt; 1/4 teaspoon pepper,
with half a cup of the broth from the fish and return it to the pan. Then
add 1 cup of clam juice or fish broth and the juice of 1 lemon, or a cup of
white table wine. Bring to a boil again and cook about 5 minutes longer.
At serving time taste and correct the seasoning of the broth, adding a
little more salt or pepper if need be, and maybe a touch of lemon juice. At
this point, if you have not added fennel, you can add a tablespoon of
anisette or pernod.
Into each soup bowl place a thick slice of crusty French bread, plain or
toasted. Spoon the bouillabaisse over the bread. If desired, serve with
Directions for Sauce Rouille:
Put 1 Tbsp of hot fish stock or clam broth into the bottom of a blender. Add
2 cloves of peeled garlic and 1 tiny red hot pepper; 1/2 teaspoon salt and
1/4 cup soft white bread pulled into bits. Blend until very smooth, almost
like a marmalade. With the blender still running, add 1/2 cup of olive oil
slowly and stop the blending as soon as the oil disappears.
At serving time pass Rouille in a little bowl along with the bouillabaisse.
Each serving is about 1/2 a teaspoon that you stir into your soup. Use
gingerly like Tabasco.