The Art of Seafood Fried Diablo: A Masterclass in Flavors and Techniques
As I sit down to enjoy this dish that I've been eating forever, I am reminded of the power of flavors and techniques coming together in perfect harmony. The Seafood Fried Diablo is a classic dish that has been elevated to new heights by my culinary skills, and I'm excited to share the story behind its creation.
I start by walking through the live cooking station, where I have all the ingredients ready to go. The shrimp shells, the mirepoix, the tomato paste, bourbon - everything is in place to create a dish that's both familiar and exciting. As I begin to prepare the seafood, I take a moment to appreciate the simplicity of the ingredients. The scallops, lobster, and shrimp are all expertly cleaned and prepped, ready to be transformed into a culinary masterpiece.
The key to a great Seafood Fried Diablo is in the broth, which has been cooking for over an hour. Strained through a fine-mesh sieve, it's blended to emulsify the sauce, creating a rich and creamy consistency that complements the seafood perfectly. But before we can serve this dish, there's one crucial element missing: bread. And not just any bread, but a specially crafted garlic bread that's rubbed with raw garlic and olive oil.
As I take my time to prepare the bread, I'm reminded of an Italian motto that says, "A great sauce needs a great piece of bread." And let me tell you, this is no ordinary bread. Grilled to perfection, it adds a smoky flavor that elevates the entire dish. But I know what you're thinking - "Mark, why are you being so careful with the bread?" The answer is simple: when it comes to Seafood Fried Diablo, presentation matters.
I carefully nestle the bread into the corner of the bowl, creating a beautiful visual contrast with the seafood and roasted fennel. And then, just before we're about to eat, I pour the beautiful buttery lobster shellfish broth over the top of all the seafood. The result is a dish that's not only delicious but also visually stunning.
As I take my first bite, I'm transported back to a time when food was simple yet satisfying. The flavors are bold and vibrant, with each component working in perfect harmony. The seafood is perfectly cooked, the roasted fennel adds a nice crunch, and the garlic bread provides a rich and creamy contrast. It's a dish that's been perfected over years of practice, and one that I'm excited to share with you.
But what sets this Seafood Fried Diablo apart from other versions? For starters, the use of bourbon and tomato paste gives it a depth of flavor that's hard to replicate. The habanero chilies add a subtle kick, while the lobster paste provides a luxurious richness. And let's not forget the seafood itself - scallops, lobster, and shrimp all come together in perfect harmony.
As I take another bite, I'm reminded of the world-changing moment when I first tasted this dish. It was like nothing I'd ever experienced before, and it completely changed my perspective on food. Today, I'm excited to share that experience with you, and to show you how easy it is to make a dish that's truly unforgettable.
So if you're looking for a culinary adventure that will transport you to new heights, look no further than the Seafood Fried Diablo. With its bold flavors and techniques, this dish is sure to impress even the most discerning palates. And who knows - you might just find yourself falling in love with it, like I did all those years ago.
"WEBVTTKind: captionsLanguage: enover here we have the bodies and the claws and the shells not the claws but the shell of the cloth yep um all in here i see rosemary as well got it um you've got two habaneros because it's fragile so the translation of seafood fragile is actually the brother of the devil i have two brothers i don't know how they feel about that and it's basically this very hot tomato style sauce that's usually served over shellfish first i need to build this broth i par-cooked the lobster in just boiling water pull those out throw them into an ice bath let them cool i have my big dutch oven and i get it nice and hot with a little bit of olive oil and i just throw in carrot celery and onion some mirepoix and i let that start to brown with some whole cloves of garlic some rosemary some parsley and some basil i let that bloom and then i take the lobster apart and those shells are in the pot i'm using shrimp as well in the dish so i'm going to peel the shells off of the shrimp and throw them into the stock pot as well at this point i can add butter some habanero chilies a little bit of chili flake tomato paste lobster paste a good amount of bourbon white wine is just kind of bright and then chicken bone broth just adds volume so my broth is cooking i start to organize my seafood i take the lobster tails out of its shell i chop those up i have my scallops that are cleaned and ready to be sauteed i have my shrimp that have been cleaned and are ready to be sauteed and i just sear the scallops on one side i let them get nice and brown then i flip them i add some butter to the pan for the flavor i throw my shrimp in there because i just want the shrimp to slightly saute and warm and then the lobster goes in just to finish cooking into warm as well so the broth has been cooking for a good 45 minutes to an hour i strain all of the large ingredients out of the stockpot blend it so that it emulsifies the sauce is ready to go what are you doing with bread that's going to be served with roasted fennel and the fragile so a great sauce always needs a great piece of bread that's like an italian motto so this is like the original fatunta right the original garlic bread right rubbed actually mark murphy grilled my bread thank you sarah um a ton of nice olive oil rubbed with raw garlic salt and that's gonna go because don't you want to just stick that in there don't do it yet don't do it yet but i know you want to so wait this bread into that thing there's something over there that's burning ah wait i'm getting my murphy you got your salad ready uh-huh so this is the seafood fried diablo i've been walking through this through from the live live mains that you cooked the shrimp shells to the mirepoix the tomato paste a ton of bourbon in you and the dish for plating i just mix up the seafood it's a little scallop it's a little lobster it's a little shrimp top it with roasted fennel and just a ton of fresh herbs nestle the bread into the corner of the bowl and just before we're about to eat i pour this beautiful buttery lobster shellfish broth over the top of all the seafood so you got three different seafoods then i did the roasted fennel then i did the the bread the garlic bread seafood fried diablo it's a dish that i've been eating forever and i've had it six ways to sunday but on this sunday the world changed it was so good youover here we have the bodies and the claws and the shells not the claws but the shell of the cloth yep um all in here i see rosemary as well got it um you've got two habaneros because it's fragile so the translation of seafood fragile is actually the brother of the devil i have two brothers i don't know how they feel about that and it's basically this very hot tomato style sauce that's usually served over shellfish first i need to build this broth i par-cooked the lobster in just boiling water pull those out throw them into an ice bath let them cool i have my big dutch oven and i get it nice and hot with a little bit of olive oil and i just throw in carrot celery and onion some mirepoix and i let that start to brown with some whole cloves of garlic some rosemary some parsley and some basil i let that bloom and then i take the lobster apart and those shells are in the pot i'm using shrimp as well in the dish so i'm going to peel the shells off of the shrimp and throw them into the stock pot as well at this point i can add butter some habanero chilies a little bit of chili flake tomato paste lobster paste a good amount of bourbon white wine is just kind of bright and then chicken bone broth just adds volume so my broth is cooking i start to organize my seafood i take the lobster tails out of its shell i chop those up i have my scallops that are cleaned and ready to be sauteed i have my shrimp that have been cleaned and are ready to be sauteed and i just sear the scallops on one side i let them get nice and brown then i flip them i add some butter to the pan for the flavor i throw my shrimp in there because i just want the shrimp to slightly saute and warm and then the lobster goes in just to finish cooking into warm as well so the broth has been cooking for a good 45 minutes to an hour i strain all of the large ingredients out of the stockpot blend it so that it emulsifies the sauce is ready to go what are you doing with bread that's going to be served with roasted fennel and the fragile so a great sauce always needs a great piece of bread that's like an italian motto so this is like the original fatunta right the original garlic bread right rubbed actually mark murphy grilled my bread thank you sarah um a ton of nice olive oil rubbed with raw garlic salt and that's gonna go because don't you want to just stick that in there don't do it yet don't do it yet but i know you want to so wait this bread into that thing there's something over there that's burning ah wait i'm getting my murphy you got your salad ready uh-huh so this is the seafood fried diablo i've been walking through this through from the live live mains that you cooked the shrimp shells to the mirepoix the tomato paste a ton of bourbon in you and the dish for plating i just mix up the seafood it's a little scallop it's a little lobster it's a little shrimp top it with roasted fennel and just a ton of fresh herbs nestle the bread into the corner of the bowl and just before we're about to eat i pour this beautiful buttery lobster shellfish broth over the top of all the seafood so you got three different seafoods then i did the roasted fennel then i did the the bread the garlic bread seafood fried diablo it's a dish that i've been eating forever and i've had it six ways to sunday but on this sunday the world changed it was so good youover here we have the bodies and the claws and the shells not the claws but the shell of the cloth yep um all in here i see rosemary as well got it um you've got two habaneros because it's fragile so the translation of seafood fragile is actually the brother of the devil i have two brothers i don't know how they feel about that and it's basically this very hot tomato style sauce that's usually served over shellfish first i need to build this broth i par-cooked the lobster in just boiling water pull those out throw them into an ice bath let them cool i have my big dutch oven and i get it nice and hot with a little bit of olive oil and i just throw in carrot celery and onion some mirepoix and i let that start to brown with some whole cloves of garlic some rosemary some parsley and some basil i let that bloom and then i take the lobster apart and those shells are in the pot i'm using shrimp as well in the dish so i'm going to peel the shells off of the shrimp and throw them into the stock pot as well at this point i can add butter some habanero chilies a little bit of chili flake tomato paste lobster paste a good amount of bourbon white wine is just kind of bright and then chicken bone broth just adds volume so my broth is cooking i start to organize my seafood i take the lobster tails out of its shell i chop those up i have my scallops that are cleaned and ready to be sauteed i have my shrimp that have been cleaned and are ready to be sauteed and i just sear the scallops on one side i let them get nice and brown then i flip them i add some butter to the pan for the flavor i throw my shrimp in there because i just want the shrimp to slightly saute and warm and then the lobster goes in just to finish cooking into warm as well so the broth has been cooking for a good 45 minutes to an hour i strain all of the large ingredients out of the stockpot blend it so that it emulsifies the sauce is ready to go what are you doing with bread that's going to be served with roasted fennel and the fragile so a great sauce always needs a great piece of bread that's like an italian motto so this is like the original fatunta right the original garlic bread right rubbed actually mark murphy grilled my bread thank you sarah um a ton of nice olive oil rubbed with raw garlic salt and that's gonna go because don't you want to just stick that in there don't do it yet don't do it yet but i know you want to so wait this bread into that thing there's something over there that's burning ah wait i'm getting my murphy you got your salad ready uh-huh so this is the seafood fried diablo i've been walking through this through from the live live mains that you cooked the shrimp shells to the mirepoix the tomato paste a ton of bourbon in you and the dish for plating i just mix up the seafood it's a little scallop it's a little lobster it's a little shrimp top it with roasted fennel and just a ton of fresh herbs nestle the bread into the corner of the bowl and just before we're about to eat i pour this beautiful buttery lobster shellfish broth over the top of all the seafood so you got three different seafoods then i did the roasted fennel then i did the the bread the garlic bread seafood fried diablo it's a dish that i've been eating forever and i've had it six ways to sunday but on this sunday the world changed it was so good you\n"
