Chef Bill Fuller: A Complete Holiday Feast

This week, Chef Bill Fuller, of the big Burrito Group, is in the Pittsburgh Today Live kitchen celebrating the holiday season. For all those last-minute people, he's showing how to cook up a complete holiday feast!

Seafood Stew
Clams, Mussels, Scallops, Shrimp in Prosciutto – Tomato Broth

½ C. Minced prosciutto (use ends)
1 tsp Red pepper flakes
4-5 cloves Garlic, sliced thinly
8 ea. Littleneck Clams
½ C. White wine
3-4 ea. Thyme sprigs
2 C. Good tomato sauce
8 ea. Peeled and deveined shrimp
8 ea. U/10 sea scallops
1 # Mussels, cleaned and bearded
10 to 14 leaves fresh basil
Salt and pepper
Extra virgin olive oil
Good bread

1.) Place prosciutto in wide skillet. Place on heat and render.
2.) When prosciutto is rendered and light brown, remove from skillet with slotted spoon. Reserve.
3.) Add red pepper flakes, garlic, clams, white wine, and thyme. Cover and steam until clams begin to open.
4.) Add sauce, shrimp, scallops, and mussels. Bring to a simmer and steam until all mussels and clams open and shrimp and scallops are just cooked.
5.) Add basil.
6.) Adjust seasoning with salt and pepper.
7.) Place in bowls. Drizzle with EVOO.

Roasted Butternut Squash, Rapini, Pine Nuts, Chilis

1 ea. Small butternut squash, peeled and diced
1 bu. Rapini, stems sliced into ¾" chunks and florets left large
1 ea. Banana pepper, de-seeded and sliced thinly
2-3 ea. Parsnips peeled and diced large
3-4 Tbs. Olive oil
Salt and pepper
4-5 cloves Garlic, sliced thinly
¼ C. Pine nuts

1.) Place sheet pan(s) in a hot (425°) oven.
2.) Place all vegetables in a large bowl. Toss with olive oil to lightly coat. Season with salt and pepper. Add garlic and pine nuts.
3.) When sheet pan(s) is(are) hot, pour vegetables in a single layer. Return to oven.
4.) Allow to cook for approx 15 minutes or until squash and parsnips are tender.
5.) Remove and serve.

Pan-Roasted Ribeye Roast, Rosemary Pan Sauce
Serves: 4

1 ea. 32 oz. ribeye roast
2 Tbs. Kosher Salt
Lots of freshly ground black pepper
2-3 Tbs. Olive oil
¾ C. Red wine, preferably zinfandel
1 C. Stock
3-4 ea. Sprigs rosemary, picked and chopped
4-5 Tbs. Whole butter

1.) Remove roast from refrigerator and allow to come to room temperature.
2.) Heat a cast iron skillet over medium-high heat.
3.) Dry roast well. Season generously with salt and pepper.
4.) Place olive oil in skillet. Sear roast, beginning with fattiest side down.
5.) When well browned, turn to next side. Work around the whole roast.
6.) Place in oven when all sides are seared. This should take 15-20 minutes and will make a bunch of smoke. Roast will be a solid rare to medium rare at this point (115° to 125° internal temperature). If a higher doneness is required, place skillet in the oven to finish.
7.) When cooked to desired doneness, remove from skillet. Allow to rest 10 to 15 minutes to allow roast to equilibrate.
8.) Pour excess oil from skillet. Return to heat. Add wine and stock and allow to reduce to a few tablespoons.
9.) Add rosemary. Swirl in butter.
10.) Slice steak onto platter. Pour sauce overtop.

Potato-Leek Gratin
Serves: 4

1 bu. Leeks (2-3 ea.), sliced thinly on a bias, washed well, patted dry
3-4 Tbs. Butter
2 C. Heavy Cream
Salt and pepper
1 Tbs. Chopped fresh thyme
3 ea. Large potatoes, peeled and sliced evenly.
¾ c. Gruyere cheese, grated.

1.) Sweat leeks gently in butter until soft.
2.) Add cream, reduce by 1/3.
3.) Season to slight excess with salt and pepper. Add chopped thyme.
4.) Fold in sliced potatoes. Top with shaved cheese.
5.) Place in oven. Cook for approz. 1 hour.
6.) Remove from oven when well-browned and potatoes are tender. Allow to rest for a few minutes before serving.

Crème Brulée with Arlette Cookies

1 pint Heavy cream
1 pint Half and half
1 ea. Vanilla beans (split and scraped)
6 oz. Sugar
12 ea. Egg yolks

1.) Bring cream, ½ and ½, and vanilla beans to a boil
2.) Mix yolks and sugar together just before cream comes to a boil.
3.) Temper the yolks with cream.
4.) Strain through fine mesh strainer.
5.) Ladle into round ramekins.
6.) Bake in a water bath in a 250 degrees F oven turning regularly until set.
7.) Allow to cool before browning.