Seafood Broil for 2

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July 31, 2023

a black table with a round metal pan with clams, scallops, crab legs, lobster, and shrimp

When it comes to seafood, it’s best enjoyed simply, as in a seafood broil for two. No muss, no fuss… but a big, tasty payoff when you sit down to enjoy it with someone special.

The fashion industry is tapping into quiet luxury. It’s a new-age, minimalistic approach to fashion that focuses on quality materials. It also touches on thoughtful purchases that are considered more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a nostalgic feel of splendor can also find their way into this trend of quiet luxury. If your desire is to share a romantic, quiet moment with your partner featuring our Seafood Broil, add a luxurious cocktail like our Cognac and Cardamom French 75. Tastes like foreplay. Or so we’ve heard.

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Seafood Broil for 2

Author: Justin Matase

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Description

This broil is just the thing you need for a romantic dinner with tender bites of fresh seafood.

Ingredients

Scale

Lobster tails
U10 scallops
Snow crab cluster
Littleneck clams
14–16 Gulf shrimp, shell still on

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Instructions

This recipe comes together quickly, but the seafood requires a touch of prep. Scallops: Soak scallops in milk for 30 minutes prior to cooking. The casein in milk binds to the amino acids in the fish that produce the fishy smell no one loves. Just prior to cooking, wash away the milk to get a sweeter-tasting scallop.
Lobsters: Using kitchen shears or a very sharp chef’s knife, cut lengthwise through the top center of the lobster’s shell. Be careful not to cut past the shell into the flesh. Spread the shell apart to reveal the delicious white meat. Remove the black vein that runs down the center, pull the meat up, and rest on the top of the shell to be broiled.
Clams: Soak clams in salt water for 30 minutes to an hour prior to cooking. Make sure this water is as salty as the ocean. Fresh water will put them into shock and kill the clams. A good soak in salt water will help them filter clean water through their shells to remove sand and particles.
Assemble all of the seafood on a broiling pan. Place a few pads of butter on top of the shellfish, and garnish with whatever fresh herbs you have on hand (rosemary, oregano, thyme—or all three!).
Broil for 15 minutes on medium heat, until the clams have opened and the shellfish has turned opaque. In the event that the broiler becomes too hot and some singing occurs, simply move the rack down a notch and allow the seafood to bake/broil until the clams open.
Melt half a stick of butter over medium heat. Drizzle some over the broiled seafood. Leave the rest handy for additional slathering and dipping. Serve piping hot.

Recipe and Styling by Justin Matase
Story by Star Laliberte
Photography by Dave Bryce

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The Ultimate Grilled Cheese and Charcuterie Board for 4

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Justin Matase

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July 31, 2023

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a grilled cheese in the middle of a marble charcuterie board with red and purple olives and a variety of cured meats

How do you step your charcuterie board up to the next level?

The charcuterie board has enjoyed a rise in popularity over the past few years across social media as people began posting the simple luxury of imported cheese and meats — best enjoyed over a glass of wine. That social media craze led to a charcuterie explosion where you can now find these boards on most restaurant menus across the country. We still love a delicious spread of meat, cheese, and olives. But how can we take this popular favorite and give it the new luxurious twist it needs?

Enter the grilled cheese. We’re not talking about American cheese between two pieces of Wonderbread. Our elevated version combines two different cheeses to provide the glorious cheese pull moment and to deepen the flavor.

Stopping into Penn Mac on The Strip for cheese and meats is a treasured Pittsburgh tradition. I am always excited to see what specialty imports we can try alongside our favorites. At the cheese counter, I meet Jared Snodgrass and I explain that I’m looking to make a luxurious grown-up grilled cheese sandwich. He tells me that one cheese just won’t do the trick and that I’ll need two; one with high fat content to provide a rich flavor and aroma and one with elasticity to give you the perfect cheese pull. He settled on Tomme de Savoie for my rich cheese and Abondance for my pull factor. Finally, as I was about to depart, he also grabbed a pound of French churned butter, Beurre de barrette: Isigny Mere, telling me it’s “The best butter money can buy.” And I think he’s right.

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion. We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. This grilled cheese and charcuterie board checks all of those quietly luxurious boxes…and then some.

The Ultimate Grilled Cheese and Charcuterie Board for 4

TIPS FOR THE PERFECT GRILLED CHEESE

Use about 2 oz of each cheese in equal parts.
Allow your butter to reach room temperature before attempting to spread on bread.
Select a fresh-cut Italian loaf from Mancini’s.
Use a low to medium heat to get the perfect golden brown crunch.

MEAT SELECTION

For our meat selection, we picked a Collatello. This northern Italian specialty is available in a very small production region of Emiglia Romagna, not far from the famous Parma region, renowned for its Prosciutto di Parma. Colatello is made from a choice section of pork thigh, and cured for at least 10 months, creating a velvety texture and mild briney quality unlike anything you’ve ever tasted.

Our second selection is Bresaola. This Italian specialty is made from beef instead of pork. The air drying it undergoes gives Bresaola a deep, rich, nutty flavor and a beautiful deep ruby color. This is often referred to as “beef prosciutto.”

FINISHING TOUCHES

Finally, finish off the board with a few of your favorite accoutrements. We love to add meaty olives like Alphonso and Cerignola, some fresh pesto, caviar, lightly peppered salmon, and a few fresh herbs for garnish.

Recipe and Styling by Justin Matase / Story by Justin Matase and Star Laliberte / Photography by Laura Petrilla

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Brown Butter Crab Toast

By

Justin Matase

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July 31, 2023

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large lump crab pieced covered in brown butter and lemon zest on a small round pink plate and a long narrow pink tray with a broken crusty baguette, parsley, and lemon slices on a piece of light yellow spotted fabric

There is no better way to enjoy colossal crab than with brown butter on some crispy French bread. The textures and flavor combine to create a quiet, luxurious moment worth savoring. Impress your guests with this, or just have it all to yourself.

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well such as with our Brown Butter Crab Toast. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. You’ll feel like royalty as you enjoy this recipe, until you realize that it is so delicious you’ll want to lick the plate clean. And that is the best reason why not to share.

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