We’re cooking Seafood Fra Diavlo in the kitchen with Top of the Bay Restaurant.
a little bit, patrick. what’s on the menu today.th >> we are cooking with top of the bay. chef kevin naylor withh us, seafood fra diavolo, this iso, like, you brought your aht game. you always bri ng yourys a game, but this one — >> we have a>> little bit of everything today. today we’re going to start with clam juice, chopped clams, littleneck clams,li shrimp, s scallops, garlicps brlutter, alwutays have to have butter, and for the heat today, we’re going to use a chiliauce, you could useou red hot, crushed red pepper, you pr, could not use anythusing at all if you don’t like heat. it’s all personal preference. >> when you use the –he makeak thee seafood fra diavolseo, cand you add other types ofof seafood? >> oh, absolutely. this is what i have today. i mean, we could have filled this whole counter with crab, mussels, calamari, you could use lobster, you could putould anything, any c
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