Recipes

ovenbird chris hastings recipeChef Chris Hastings shares a popular OvenBird recipe. 

By Jan Walsh 

Photography by Beau Gustafson 







Today I am in the kitchen with executive chef, Chris Hastings at OvenBird. Hastings is preparing a popular seafood fideos (Spanish for noodle - a short cut vermicelli) recipe. Chef Hastings and his wife, Idie are the owners of OvenBird and Hot and Hot Fish Club.  


ovenbird live flame At OvenBird everything is cooked over a live fire. And food is served in small plate format, inspired by the live fire traditions of Spain, Portugal, Uruguay, and Argentina. Watch cooking video of Hastings preparing Fideos with shellfish and Alabama Royal Red Shrimp at BirminghamRestaurants.com/Recipes.

Fideos with Shellfish, Alabama Shrimp and Aioli Recipe
Ingredients: 
5 Cups Fideos
3/4 Cup chorizo, diced and rendered
4 Tablespoon EVO
15 Shrimp, peeled and deveined
ovenbird recipe5 Mussels
5 Littleneck clams

3/4 Cup sofrito, (sauce used as a base in Spanish, Portuguese, and Latin American cooking - recipe follows)
5 Quarts seasoned fish stock, heat and add one pinch of saffron
1 1/4 Cup English peas (if in season)
1 Cup aioli
Salt and pepper to taste 
1 Lemon, halved and seeded
3 Tablespoon Italian Parsley, cleaned and minced

ovenbird fideos recipeProcedure:
Place olive oil and chorizo in a paella pan on low heat.  Render chorizo and add pasta to toast for about one minute.  Add sofrito, salt and pepper. Next, add stock to cover by one half inch.  Heat on medium high and when it comes to a simmer, add the shrimp and let cook for one minute.  Turn shrimp. Add clams and mussels. When they open, add the English peas, and turn heat off. Pasta should be cooked but al dente. Garnish with aioli, grilled lemon half and minced fresh parsley.


Sofrito Recipe

Ingredients: 
6 Red bell pepper, minced
ovenbird sofrito recipe6 Onion, minced
12 Garlic cloves, minced
24 Tomatoes, seeded and skin removed, diced
1 1/8 cup EVOO
3 Bay leaves
1Tablespoon  Pimenton de la vera
2 pinch saffron
Salt + pepper to taste

Procedure: 
Sweat the bell pepper and onion in olive oil until translucent.  Add the rest of the ingredients and cook over medium heat until all of the liquid has evaporated and the vegetables are soft.  Readjust seasoning with salt and pepper and cool.  

Published, B-Metro magazine, August 2016




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