Fishermens Wharf Salad Food

FISHERMAN'S WHARF CIOPPINO

Steps:

• In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
• Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
• Cover and simmer for 30 minutes.
• Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
• Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.

FISHERMEN'S WHARF SALAD

Steps:

• Combine water and bouillon cube in heavy saucepan; bring to boil, add brown rice. Turn heat down and simmer until rice is barely tender. Chill rice thoroughly. 2. When ready to assemble, add sliced green ions, olives and celery to chilled rice. Drain artichokes and reserve marinade. Cut artichokes into halves or thirds, depending on size. add to salad. 3. blend curry powder with marinade and pour over salad; add the 1/3 cup almonds and crab. Toss lightly, add mayo and toss again. Chill well. Spoon over salad greens on serving platter or individual plates. garnish with almonds.

SAN FRANCISCO STYLE SHRIMP AND CRAB SANDWICHES

Steps:

• Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.

FLEMISH FISHERMEN'S SALAD

Steps:

• Soak the beans overnight.
• The next day, put the beans in boiling salted water with the onion (cut in two) and the savory.
• When they are all cooked but still firm, drain them and remove the onion and savory.
• Cook the potatoes in boiling salted water, peel and dice them.
• Dice the beets.
• Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets.
• Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard.
• Spoon the sauce over the salad and mix carefully.