BOB'S CRAB CIOPPINO
Every December we gather at Bob Gorman's place for a
Crab Cioppino party.
Henry Moore poured the Champagnes as we celebrated Sandy Obester's 39th
brought appetizers to go with the Champagne, including a home-smoked pork loin.
"This is way better than ham." she told the skeptical crowd, one of
whom said "There's nothing better than ham!"
Meanwhile, in the kitchen, the crabs were being
disassembled for cooking.
Bob explains the "technique" is mainly to have fresh, live
crabs. These are dismantled before cooking to maximize the sweetness of
the crab meat.
sauce also features fresh herbs. "Oregano is good, and Marjoram is
mandatory...and it has to be really fresh!" Bob explains.
While we're all enjoying the nibbles and Champagne, Paul Obester is busy
cranking the polenta stick. This takes quite a bit of energy.
Marjorie enjoys the Charles Heidsieck and Agrapart Champagnes.
tossed in the crab, along with the other seafood, clams, mussels, prawns and
calamari and cooked the whole mass, ensemble, for a few minutes.
This is brought to the serving table, along with the massive mound of polenta
and is ready for service.
Mr. Polenta Obester (we know him as "Pol") presents a huge quantity of
Bob thought Alexia might prefer chicken to all the seafood.
Dinner is served!!!
We typically serve Barbera wines with Cioppino, but Bob also had some Dolcetto,
Zinfandel and a couple of old Cabernets which we're pretty good!
Alexia insisted on having a little bit of cheese.
I'd pay money to see her eat this (hence the dollar bill on the cheese plate!).
Marjorie dives into dessert!
The proud chef.