• Ham or other cooked/
ready-to-serve meat, such
as smoked chicken, spicy
Cajun-style sausage and
sliced turkey
•Tropical Fruit Plate: Use
whatever is in season,
such as fresh pineapple,
bananas and oranges, cut
into bite-size pieces.
Garnish with shredded
coconut if desired.
• Assorted salted nuts,
seasoned with spices
or sugar
Costco suggests:
Chandler’s Crabhouse “Seattle Style”
Cioppino Base
Seafood Cioppino
Schwartz Brothers Restaurants, headquartered in
Bellevue, Washington, was founded in 1970 by Bill and
John Schwartz. Their restaurants include Chandler’s
Crabhouse and Fresh Fish
Warm oil in heavy-bottomed pot over medium heat. Add vegetables and cook until slightly soft. Add spices and cook for 1
minute. Deglaze pan with wine. Add tomato paste and cook 5
minutes. Add tomatoes, stock and seasoning. Bring to a boil,
reduce heat and simmer 5 minutes. The base can be used
immediately or cooled for later use.
While this recipe is not
strictly speaking from this
region, you’d be hard-pressed
to find a better seafood soup.
Market in Seattle and
Yokohama, Japan, Daniel’s
Broiler at South Lake Union
and at Leschi Marina in
Seattle, and in Bellevue, and
Spazzo Mediterranean Grill
and Tapas Bar in Bellevue.
All of the restaurants are
repeat winners of such prestigious honors as the Zagat
Award of Excellence.
DAN THIESSEN
Dan Thiessen, Chandler’s
Crabhouse executive chef,
graduated from New York’s
Culinary Institute of
America and has used his
talents to craft menus that
feature the finest products
of the Pacific Northwest.
1/2 cup canola oil
12 ounces onions, julienned
4 ounces celery, julienned
8 ounces fennel, julienned
8 ounces red bell pepper, julienned
8 ounces green bell pepper, julienned
2 ounces minced garlic
1 fresh thyme sprig
1 tablespoon whole celery seeds
1 teaspoon red pepper flakes
1/2 tablespoon fennel seeds, ground
1 1/2 cups red wine vinegar
2 ounces tomato paste
24 ounces plum tomatoes, peeled and chopped
1 1/2 quarts fish stock
4 tablespoons salt
Cioppino Entrée
1/4 cup canola oil
3 fresh Dungeness crabs, cleaned and cracked
2 pounds sea scallops
2 pounds Manila clams
2 pounds Penn Cove mussels
2 pounds 71/90-count prawns
2 pounds halibut and/or salmon, diced
2 cups dry sherry
Cioppino Base Recipe
1/4 cup kosher salt
2 tablespoons black pepper
12 ounces butter
36 pieces grilled focaccia
Heat oil in soup pot and add all seafood. Sear for 2 minutes
and deglaze with sherry. Add Cioppino Base and seasonings
and simmer until crab has reached 160°F. Stir in butter and
adjust seasonings as needed. Garnish with grilled focaccia.
Makes 12 servings.
SOUTH
