On Saturday night, our dear friends, Jim and Azmina Madsen, hosted a Cook the Part dinner…with an Azmina twist.Â As a very nontraditional and very creative person in all aspects of her life, Azmina also created her own version of CTP.Â Ok, I was skeptical because we were not following my very detailed cooking plan for one of the specific chapters.Â Azmina wanted to prepare the Chicken Under a Brick from the Tuscan Farmhouse menu, but she also wanted to prepare the Lemon Gelato from the Handmade Pasta chapter of the book, and she also wanted to create some new recipes on the flyl.Â The end result was a fabulous menu, a delicious outcome and lots of fun for her guests.Â As always, Jim created all the wine pairings to accompany each course.Â Perhaps Jim will share the wine selections in a comment.Â The highlight of the menu, which I will share below, is Gary’s adaptation of a dish we had recently at Bankers Hill Bar and Grill.Â When we experienced the dish, it was Italian Sausage with Mussels, but Azmina purchased a mixture of mussels, squid, bay scallops and shrimp and the result was an Italian Sausage Cioppino.
Italian Sausage Cioppino
4 tablespoons extra virgin olive oil
4 shallots, thinly sliced
6 garlic cloves, thinly sliced
Sea salt and freshly ground black pepper
4 links spicy Italian sausage
1 1/2 cups dry white wine
3 sprigs rosemary (removed after cooking)
1 cup water
4 pounds mixed seafood, including mussels, squid, bay scallops, medium shrimp
4 tablespoons chopped parsley
Heat olive oil in large heavy pot over medium heat. Add shallots and garlic. Season with salt and pepper. When shallots are transluscent, add sausge. Cook while stirring to crumble the sausage until fully cooked. Drain and return to pan with the wine, rosemary and water. Bring to boil. Add seafood and steam until mussels open and seafood is cooked.
Divide among eight bowls and sprinkle with chopped parsley. Serve with crusty bread.