I Scream...You Scream...We all Scream for.....Seafood???

I realize that this may be a risky second post and hopefully I won't deter too many of you from coming back..but give me just a moment of your time if you please......

Seafood is a tricky thing since many of us are a bit skeptical of the animals of the sea - either because we are sensitive to that "amazing" fishy smell, or because we are not too sure how to cook it.. And while I have stated before, and will state again, my mom is an exceptional cook......but..... the days that I came downstairs for dinner to the smell of baked fish and brussel sprouts were days that I somehow did not have an appetite...That said, it is such a great thing for us to eat and really should be incorporated it into our diets more and more..So I have a few options that should spice up this weeks menu and possibly make converts out of the those meat eating lovers!

Menu
Simple as 1.2.3

Clam Linguine
*So incredibly easy, but so delicious..people won't believe that you didn't make it from scratch.

Channeling My Inner Julia Child
Cioppino
*I swear this is the best recipe I have ever had. Better made at home than at a restaurant.

Baked Fish with Leeks
*The 2011 version and inspired by my dear friend Robin.

Delectable Desserts
Baked Pears with Vanilla Ice Cream
* Just plain yummy

Recipes
Clam Linguine
Simmer together for 2 minutes:
1 can white clam sauce (Progresso is good)
1 small clove minced fresh garlic
2 tsp chopped fresh basil

Add one can baby clams with as much liquid as you like (Geisha are good) and pepper.
Simmer 1 minute
Serve over enough cooked linguine for two.
Serve with grated Parmesan
* To jazz it up, cook two shelled clams per serving and add it to the top of the pasta before serving...that will really fool your guests!
Cioppino
2 Tbsp oil
¼ cup butter
2 medium/large onions finely chopped
1 leek
4 cloves garlic chopped
2 green peppers
2 16 oz cans of tomatoes (diced)
peppercorns
½ cup white wine
1 cup clam juice
2 8 ounce cans tomato sauce
2 bay leaves
fresh basil (10 leaves roughly chopped)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp Red pepper flakes
Salt & Pepper
½ lb scallops
1 pound red snapper/cod/sea bass
1 lb uncooked shrimp
1/4 pound crab meat
Saute leek and garlic in oil and butter over medium heat until soft - approx 10 minutes.
Add green pepper and cook for 2 more minutes.
Add tomatoes and sauce and seasonings.
Add white wine and clam juice. Let simmer for at least 1 hour.
Right before serving add the Red Snapper and cook for 5 minutes, then scallops for another 2 minute, then shrimp for one minute, then clams until opened and finally the crab meat to heat through.
* Make sure that the clams open completely. If they don't, toss them out.
* If you are on a budget friendly route just use Tilapia, shrimp and clams. It will still be delicious but will cut down on the cost.

Baked Fish with Leeks
1/3 lb per person of tilapia, cod, - really any fish that you like. This meal calls for 3-4 fillets.
1 leek
1 lemon
4 Tbs butter
3 Tbs olive oil
1/4 cup white wine (optional)
Salt and Pepper
Preheat oven to 350 degrees.
Trim the leak so that you only use the white and light green parts. Slice down the center of the leak.

With the flat side down, finely slice the leek. Soak cut leeks in a cold bowl of water for approx 10 minutes to make sure all of the dirt and sand go to the bottom on the bowl.
Remove the leaks from the bowl (by lifting them up with your hand) and place on paper towel to dry.
Add 1 Tbsp of butter and olive oil to pan. Saute leeks over medium heat for 10 minutes. Set aside.
Rinse and pat dry tilapia fillets, place on sheet of foil paper. Be sure the foil is big enough to completely cover the fish and then some.
Season with salt, pepper
Zest lemon and squeeze for juice. Pour over fish.
Add approx 1 Tbsp of white wine and a pat of butter.
Add approx 1 Tbs of leeks to each fillet
Bring both sides of foil up and crimp the ends, closing the fish inside.
Bake for approx 30 minutes or until the fish is flaky. If you are doing a thicker piece of fish like mahi mahi you may need to increase your cooking time a few minutes. Be careful when opening up the foil; steam can burn you very quickly.
Take fish out of foil and plate with a bed of rice, or vegetables of choice.

Baked Pears with Vanilla Ice Cream
1 pear per person, use Anjou pears or other firm baking pear
1/2 tbsp. sugar
1/2 tbsp. cinnamon
Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Put pears cut side up in dish. Add two small dabs of butter and sprinkle sugar and cinnamon and bake for 30 - 40 minutes minutes. Remove from oven. Serve pears hot from oven or warm with vanilla ice cream.