FOOD OF THE WEST This one-pot seafood dinner is cooked over an

Open Fire Seafood Pot and Sangria

This one pot recipe cooked over a campfire makes it an interactive experience, as you prepare it right before your guest’s eyes. More than that, it’s Instagram-worthy and an amazing way to spend time with loved ones.

By MIKE EDGAR Photos By TWISTED TREE PHOTOGRAPHY

THE SEAFOOOD

5 Lbs. Fresh Mussels 5 Lbs. Fresh Clams 4 Lbs. Snow Crab (Pre-Cooked, Frozen) 2 Lbs. 8/12 Shell on Prawn (8/12 indicates between 8 and 12 per pound)

Any fish market will have all of these items. The crab will have to be thawed overnight in the fridge. Feel free to mix it up with other seafood like calamari, lobster, octopus – most any will work with this recipe. Ensure to rinse the mussels and clams in water prior to cooking, to remove any sand that may be inside.

CHARRED JALAPEÑO PESTO

2 Jalapeños 1/2 Cup Sliced, Toasted Almonds 1/4 Cup Parmesan Cheese 2 Bunches of Cilantro 1 Clove Garlic 1 Tsp. Salt 1 Tsp. Pepper 1/4 Cup Olive Oil

METHOD

First heat up your grill and char the jalapeños. You want to ensure the skin blisters and the jalapeños soften slightly. When cooled, remove the stem and seeds but do your best to keep the charred skin. Afterwards, add all the ingredients to a food processor and puree until smooth.

THE POT:

1 Lb. Chopped Smoked Bacon 2 Cloves Chopped Garlic 2 Shallots Sliced 1 Bulb Fennel Sliced 1 Cup White Wine Juice of 4 Lemons 1/2 Cup Cubed, Cold Butter 1/4 Cup Charred Jalapeño Pesto 1 Bunch Chopped Parsley 1/4 Cup Olive Oil Loaf of Sourdough Bread, Sliced

METHOD

This part of the recipe requires a very large pot – big enough that the seafood has room to steam and open. Heat the olive oil in your pot, add bacon and cook until it starts to crisp up. Add garlic, shallots, fennel and sauté for three to four minutes. Add the wine and bring to a boil.

Next, add your mussels and clams and cover the pot with a lid. This will allow the mollusks to steam. I like to take the lid off and stir every minute, so that the broth can start to get into the mussels and clams. When you see some of the shells start to open, add your prawns and crab. Continue to cover and stir every one to two minutes. When the prawns become bright pink and all the shellfish is open, add your butter and pesto, lemon juice continuously stir until butter is melted and everything is coated with the pesto. Mix in the chopped parsley. Drizzle some olive oil on both sides of bread and toast on a hot grill. The bread is so good dipped in the broth!

SANGRIA

2 Bottles of Red Wine 1 Bottle of Brandy 1 Litre Pineapple Juice 1 Litre Cranberry Juice 1/4 Cup Sugar 6 Lemons 6 Limes 6 Oranges

METHOD

In a large bowl. Combine your wine, brandy, pineapple juice, cranberry juice and sugar. Then squeeze out all of the juice from the limes, lemons and oranges and add to the mix. However, don’t discard the skin and flesh of the fruits. Add those to your sangria bowl or jar as well.

Can be served immediately, or prepared the day before. Serve chilled or over ice. Enjoy responsibly!

Divide the seafood into bowls, making sure everyone has a bit of everything and a bunch of broth and enjoy.

This seafood meal is a delight to share with loved ones and makes for a beautiful tablescape.

About the Chef:

Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.