Wood Stone Recipes - Seafood
Cataplana Mussels in Green Curry
Green curry brings a wonderful aroma to this striking seafood dish.
Cedar Planked Salmon
Wood Stone's Pacific Northwest location affords us what we believe to be the finest salmon in the world. Ours comes from the ecologically sound reefnet practices of Lummi Island Wild, which gives us the best possible beginning to a magnificent meal. Bake to a tender pink in a Wood Stone oven, we think this salmon tastes delicious when cooked to rare or medium rare.
Clams Cataplana
A cataplana is a Portuguese cooking vessel that looks a bit like two copper woks joined by a hinge. Generally cataplanas are used to steam clams and other seafood, the idea being that the lid remains closed for the steaming process and can be opened at the table for an impressive presentation. We found ours at The Spanish Table in Seattle. Clams cataplana is meant to be eaten with your fingers and shared amongst friends, so be prepared with a dry side towel for your guests.
Clay Pot Mixed Seafood
This cream-based seafood dish is excellent on its own, or it can be served as a sauce over pasta. We purchase our clay pots from Uwajimaya, an Asian specialty market in Seattle.
Oven Baked Spanish Paella
"Paella" translates to mean "frying pan". It is a beautiful rice, meat and seafood dish named for the large, flat, shallow pan it is baked and served in. We find our paella pans at The Spanish Table. Served family style from one of our stone hearth ovens, this dish is an artful--and delicious--centerpiece.
Seafood Bisque
This bisque is the elegant base for our Girard Pizza
Girard Pizza.
Add a pound of Dungeness crab or lobster for an even more decadent result!
Spicy Shrimp
This recipe was designed as a topping for our Spicy Shrimp Pizza, however, it can be made to order for an appetizer or entrée as well. We love to serve this sizzling seafood dish over a simple bed of rice.
Steamed Clams in Thyme Coconut Sauce
Wood Stone's coastal location in Bellingham, Washington is an ideal environment for shellfish. Here in the Northwest, we enjoy some of the freshest clams, oysters and mussels in the world. This shellfish recipe calls upon the salty sweetness of the manila clam, a tasty variety that is appreciated for its colorful shell patterns and ease of opening upon being steamed. Prepared in our ovens with fresh thyme and a creamy coconut milk sauce, there are few dishes that better represent the region we call home.
If you have another locally available crabmeat, feel free to use it. This recipe yields a soft and custard-like consistency to the quiche. Start with a refrigerated pie crust or use the following recipe.
Oysters Not So Rockafella
This recipe uses no bacon or breadcrumbs, which we love in spite of our addiction to bacon. If you want to add crumbled cooked bacon and breadcrumbs for the more authentic version, we recommend adding the breadcrumbs the last minute or two of cooking so they don’t burn.
Pan Fried Oysters with Quick Remoulade
Delicious! Is all we can say. These are simple to prepare, especially if you get preshucked oysters in a jar. Some folks will also season the flour to get a little extra spice into this recipe.
Baked Oysters with Hoisin
This puts a nice Asian twist on baked oysters. Some prefer to par bake the oysters in the shell to help open them up, but we find that makes for mollusk explosions and you have to wait for them to cool before you finish removing the top shell.
Spanish Spot Prawns
Some people hate to peel prawns and ask us to peel them before we cook them. Raw spot prawns tend to be very soft so many break when you peel them and much of the flavor is in the shell. If you peel them after you cook them, then send them out to your guest they will lose heat. Reheating them is the worst thing you can do unless you like rubber. So we say, Share! Lick your fingers! Or get some wet naps or finger-bowls and enjoy the rare and sensual pleasure of touching your food. If no local prawns are available, feel free to use frozen.
Tarragon Scampi
If you like scampi, check out our version of the classic dish.
Halibut En Papillote
This is a fancy French name for one of the easiest fish preparations in the world. You put all the ingredients in a parchment or foil pouch, and bake it—done. This recipe is for parchment, but foil works similarly.
