The Boston Mad Dash Cashunt scavenger hunt will be back on August 1st.

This scavenger hunt is an amazing way to have fun runing through Boston. The start and end line is in Faneull Hall and you must bring a team of at least 8 people which will be splint into groups of 4. There will also be 21 other games to play. The winner of the hunt will win prizes along with a CD of all the photos and videos from your game, as well as possible qualification to the annual championship at the end of the year! You will remember this fun event for years to come and you will want to play in more Cashunt events. The fee is $30/ player and you must be 18+. You’ll want to buy a ticket for this Mad Dash Event.

New England Seafood Salad
(serves 4, with leftovers)

My recipe is inspired by all of the wonderful seafood that the New England area is known for, blended together with fresh herbs and greens in to a refreshing salad. The flavors twist the classic New England Chowder experience into a light summery entree.

3-4 Red Potatoes peeled and cut into bite size pieces (about ¾ inch)
15 Little Neck Clams
8 large shrimp, shelled, de-veined, tails removed
16 Bay Scallops
½ lb cod fillet, boneless
8 slices reduced sodium bacon
2 lemons
zest of one lemon
vegetable oil
2 tsp plus  2 tbsp butte
½ gallon milk
¼ cup white table wine
½ cup water
¼ of a medium white onion thinly sliced
tarragon
marjoram
oregano
thyme

Place potatoes in a sauce pan, add milk until just covering the potatoes, add 3 full sprigs of  thyme, oregano, marjoram and tarragon, with a dash of salt and pepper.  Cover the pot loosely and cook over medium to low heat until the potatoes are fork tender.  When done, drain the potatoes, remove any leftover herb sticks and set aside to cool.

In one container place the shrimp and in another container place the scallops.  To each add the juice of half a lemon, a tablespoon of vegetable oil, and salt and pepper to taste.  Set aside to lightly marinate, no more than 15 minutes. Remove both, shrimp and scallops from the marinades.  Pat dry with paper towels.  Grill, or pan sear, the shrimp and the scallops.  Set aside and allow cooling.

In a large sauté pan, melt a teaspoon of butter and add about a teaspoon to a teaspoon and a half of the fresh lemon zest, the onion and about the same amount of chopped thyme, tarragon, marjoram and oregano.  Allow those to cook over medium heat until the herbs are soft and fragrant.  Add the water and wine to the pan, and let simmer with the cover on for 5 minutes.  Add the clams to this mixture, cover, and simmer until most of the shells open.  Remove the clams from the pan and set aside to cool.

Discard the remaining liquid from the clams and return the pan to the stove.  Add another teaspoon of butter, the remainder of the lemon zest, salt and pepper.  Again, allow these ingredients to cook together over medium heat, then add the cod filet and lightly sear on each side.  Add milk until the cod is just covered, cover the pan and let

poach for about 10 minutes, or until the fish is flaky.  Remove the fish from the pan, and set aside to cool.    Discard the remaining milk mixture.

In a sauté pan, cook the bacon until it is crispy and then remove the strips from the pan and set aside.  Discard half the grease from the pan, and then return the pan to the

stove, but with the heat off.  Allow the grease to cool slightly, and then add a tablespoon each of marjoram, thyme, oregano and tarragon, as well as the juice of a lemon in halves. .Taste the liquid, before adding the second half of the lemon juice.  Ensure that you aren’t overpowering the bacon flavor with too much lemon.  Whisk as you go.  Add salt and pepper to taste.

In a large bowl combine half a head of chopped Boston Bibb Lettuce, half of a head of endive, ¼ of a red onion, and two stalks of celery all thinly sliced.  Remove the Clams from their shells and add to the salad mix.  Add the scallops, shrimp and cod.  Add the potatoes.  Pour the bacon lemon vinaigrette over the salad and toss.  Top the salad with Oyster Crackers and crumbled bacon.

Optional:

For that “chowder” feel- melt 2 tablespoons of butter in a small sauce pan, add a tablespoon each of marjoram, thyme, oregano and tarragon.   Add salt and pepper to taste.  Add about a teaspoon to a teaspoon and a half of flour to the pan and stir to create a roux.  Add milk until you reach the desired consistency. This dressing should be like a thick gravy.   Top the individual salad plates with a portion of this on the top.

If in season, prepare 2 ears of corn on the cob, steamed.  Allow the corn to cool and then, using a sharp knife, remove the kernels from the cob.  Mix into the vegetable salad mixture.

Fiona Coxe
A Boston Food Diary
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This is a favorite week night meal that can be served as a first course or as a meal when paired with crusty bread and a salad. It’s my own variation/combination of several different recipes.

Ingredients:
3-4 chipolte peppers in Adobo sauce
1/4 cup chopped cilantro (reserve 2 TB)
3 cloves of garlic, chopped
2 TB pine nuts
1/2 cup extra virgin olive oil
salt and fresh ground pepper to taste
2 cups dry white wine
2 pounds mussels, scrubbed
2 teaspoons honey

Directions:
1. Coarsely chop chipolte peppers and put them in a food processor or blender with cilantro, garlic and pine nuts. Process until smooth, then slowly add olive oil with the motor running. When emulsified, season with salt and pepper. The pesto can be made up to a day in advance.
2. Bring the wine to a boil in a large pot. Add the mussels and steam until opened, about 3-5 minutes.Use a slotted spoon to move the mussels to a serving bowl, discarding any unopened mussels.
3. Return wine and cooking liquid to a boil and reduce by half (about 10 minutes). Whisk in pesto and honey. Season with salt and pepper, and stir in the left over cilantro.
4. Pour the mixture over the mussels and serve immediately.

- Dave

This is my Tropical Fish Stew. Its a healthy low fat, low carb one dish comfort food meal.

4 catfish fillets cut into 1 inch chunks
1 leek finely sliced
1/2 can light coconut milk
1 can diced tomato
1.5 cups dried beans
tsp cumin
1.5 tblsp dried parsley
salt
pepper
1 lime cut into wedges (optional)

Sort and rinse beans. Soak beans in enough water to cover 1 inch over night. Drain beans and add to pot. Add enough water to cover and bring to a boil. Turn down to a simmer and cook 45 minutes to 1 hour until softened adding water as necessary. Drain beans.

Spritz pot with pam and add leeks over medium heat. Cook until softened. Add tomatoes and fish and simmer until fish is 1/2 cooked through. Add all other ingredients. Salt and pepper to taste. Bring to a simmer then add beans. Simmer until beans are warmed through. Serve with a squirt fresh lime juice.

-Bonny

My recipe is Cod fish with onion lemon sauce. It can also be made using any other kind of white fish

Ingredients:
*        4 Cod fish fillets
*        1 large onion chopped
*        1 cup chicken broth
*        1/2 cup of flour
*        1/4 cup chopped fresh cilantro
*        zest of one lemon
*        juice of one lemon
*        extra virgin olive oil
*        butter
*        2 cloves of garlic chopped
*        salt and pepper

Directions:
Put the flour in a large plate and season with salt and pepper. Coat the fish with flour completely. Heat 1 table spoon of butter with 2 table spoons of olive oil in a large skillet over medium high heat. fry the fish fillets, 2 at a time for about 2 minutes on each side until its golden brown from the outside. Remove the fish from the skillet and put them in a plate. Add 1 table spoon of butter to the same skillet then add the chopped onion to caramelize them until they become golden brown then add the chicken broth, lemon juice, lemon zest garlic and salt and pepper then stir for a few minutes then add a pinch of flour to thicken the sauce. Pour the sauce over the fish and garnish with chopped cilantro.

Thank you
Israa

For the 10th year running, the Boston Mad Dash will fill the Faneuil Hall area with the ultimate fun of a scavenger hunt! Grab 9 friends and reserve a game filled with a 100-item photo scavenger hunt, a Freedom Trail trivia hunt, a mystery bonus found, a 10-item treasure hunt and more! Join the Boston Mad Dash and enjoy fun, laughs, and memories that we are sure you and your friends will be talking about for a long time! For more info, click here: http://www.cashunt.com/index_files/cashuntbostongame.htm

At Turner Fisheries, an establishment firmly rooted in New England tradition, we pride ourselves on serving dishes that are prepared with only the freshest ingredients. You won’t find any frozen seafood products here.

But we want to hear from other cooks around New England; whether you cook for a living, or just for your family of four. When it comes to seafood, what signifies your best dish? Is it the seasoning? Is it the catch?

Whatever it may be, Turner Fisheries invites you to participate in “The Turner Fisheries Seafood Recipe Challenge.” Think you have a seafood recipe that has what it takes to be prepared and served at a high-end restaurant? Now is your chance to prove it. E-mail your very own recipe to westincopley@westin.com. Even if your recipe is one passed down to you from generations passed, we will post it right here on GatewayToBoston.com. All posts will be placed in the running to participate in a live cook-off event in Turner’s kitchen in front of our esteemed panel of judges for the chance to be crowned winner of the “The Turner Fisheries Seafood Recipe Challenge.”

Prizes
Grand Prize
- Recipe on the menu for a limited time.
- All-Clad Stainless Cookware Set ( Approx. value $600)

2nd Prize
- Professional knife set (value $404)

3rd Prize
- $100 Gift certificate to Turner Fisheries

To improve your chances of winning, encourage your friends to voice their support for your recipe by leaving a comment under your post. Over the course of the contest (closes May 31st), we will choose five finalists from all of the recipes that we receive, including the three posts that accumulate the most comments!

Don’t waste anytime and send your recipes in today – westincopley@westin.com

Must be 18 years of age or older to submit a recipe.  Must be a legal resident of the USA to participate in the Turner Fisheries Seafood Contest.

This is my best recipe for a great, simple and classic new england appetizers, fresh stuff quahogs. One of the keys to the recipe is going out and digging for fresh Quahogs.

• 12 – Freshly caught Quahogs
• 1 – Chorizo Sausage (Mild or Hot) – chopped into small pieces
• 1 – Red Pepper – Small dice
• 1 – Green Pepper – small dice
• 1 – Small Onion – small dice
• 2 – Cloves of garlic minced
• 1 – Box Ritz Crackers made into cracker crumbs.
• 1 Stick of Butter
• 1 Cup of good Parmesan cheese
• Salt and Pepper to taste
• 1 cup clam stock (made from steaming the clams)

Preheat Oven to 400 degrees

Fill a large stock pot with about 2-3 cups of water to make it about 2 inches deep and put over high heat. Add Clams and Cover. Steam the clams until they start to open. Remove clams from the pot. Take the clams and remove and chop the meat from the shells and place the shells back into the stock pot. Continue to cook the broth with the shells for about 20 minutes. After the 20 minutes remove the shells and reserve for later. Strain the broth to remove any sand or particals and reserve for later.

Well the broth is cooking.

In a large sauté pan - sauté the chorizo over medium high heat for about until cooked about 7 minutes. Remove the meat from the pan. In the same pan add 1 sticks of butter and sauté the peppers, onions and garlic with a pinch of salt and a small amount of fresh ground pepper until soft. Add back in the chorizo, the chopped clams and 1 cup of the clam stock. Cook on medium high heat for about 5 minutes. Remove from the heat and start adding the cracker crumbs until the liquid is mostly absorbed. (you want the mix to look wet). Add 1/2 cup of the Parmesan to the mix.

Place the shell halves on a baking sheet and fill with enough of the mixture to fill the shell. Sprinkle on the remaining Parmesan cheese.

Bake in the oven for about 10 minute or until the top starts to brown. (during the summer I like to finish on the Grill instead of in an oven.)

Remove from oven and serve while still warm.

Original Recipe by Craig Foster

Spicy White Pizza with Bacon, Shrimp & Asparagus

By Jessica Konopa

• 1 ball pre-made pizza dough, at room temperature
• coarse cornmeal
• 1/2 cup whole-milk ricotta
• 1/4 cup sour cream
• 1/4 lb. bacon, diced
• 1/2 pound large shrimp, peeled and deveined
• freshly cracked black pepper
• 6-7 spears fresh asparagus, cut into
• 1 1/2-inch pieces
• 1 red chili pepper, seeded, deveined, and
• sliced into thin strips
• shredded mozzarella cheese
• grated Parmesan cheese

Directions

Preheat your oven to 500 degrees. Sprinkle a large, round pizza pan with cornmeal and set aside.

Precook the bacon and shrimp

Fry the bacon in a nonstick pan over medium-high heat until crisp. Remove it from the pan with a slotted spoon. Set aside in a bowl. Discard most of the bacon fat from the pan. Toss in the shrimp. Sprinkle with a little black pepper. Stir fry the shrimp over medium-high heat for about a minute, until they just start to turn pink on both sides. Remove from the pan and set aside.

Make the white sauce

Put the ricotta and sour cream in a bowl. Whisk together until uniform.

Assemble the pizza

Stretch the dough out over the back of your hands (or roll it out) until it covers your pizza pan. Spread a thin layer of sauce on the dough. Arrange the bacon, shrimp, asparagus, and chili pepper on top. Sprinkle with a thin layer of shredded mozzarella and a handful of grated Parmesan.

Bake the pizza

Bake for 10-12 minutes, until the cheese is lightly browned and the crust is crisp. Remove from the oven. Slice into wedges. Serve immediately.

This recipe is easy and delicious. It’s one of the first seafood recipes I ever made successfully (no smoke alarm going off, no burnt salmon smell in the hallway for days). This recipe yields two *very* hearty portions. It’s inexpensive to make and takes about 20 minutes to cook from start to finish.

One Pot Seafood:
* 1 tablespoon extra-virgin olive oil, plus more for garnish
* 1/2 pound bulk Italian mild turkey sausage
* 3 large cloves garlic, crushed but not minced
* 1 medium onion, halved and then sliced thin
* 1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/4 lb of whole clams
* 1 pint cherry tomatoes, halved
* Handful fresh basil, chopped
* 1/2 lb white fish fillets (cod, haddock, halibut, etc.)
* 1/2 lb large shrimp, shelled, deveined, tails on (or off, depending on your preference)
* Handful flat-leaf parsley, chopped
* 1/2 lemon
* Crusty bread, to pass at table

1) Heat olive oil, over medium-high heat in a skillet with a tight fitting lid.
2) Add the sausage and crumble while browning, about 3 to 4 minutes.
3) Once sausage browns, add the garlic, onions and potatoes to the pan with the sausage and season with s/p to taste.
4) Douse the pan with half the wine, cover the pan with a lid and cook 10 to 12 minutes.
5) Remove the lid, add the tomatoes and basil, and gently stir into the potatoes.
6) Set fillets and shrimp on top of the potatoes and douse with the remaining wine. Season again with s/p, to taste.
7) Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
Sprinkle in parsley, the juice of 1/2 a lemon and top off with a liberal drizzle of extra-virgin olive oil.
9) Take a remaining garlic clove and rub it over the sliced crusty bread. Lightly toast it in the oven while you plate your dishes.

To serve, transfer seafood and sausage mixture from the pan into shallow bowls to hold the juice. Use the sliced garlic rubbed crusty bread to soak in the juices at the table.If you’re on a low-carb diet, you can omit the potatoes and the bread and it it as a seafood stew or add spinach to the recipe to soak up some of the juices. Or, if you’d prefer rice as your starch, serve the seafood over a bed of rice in a bowl and gobble it up!!!