The Dormie Network and the LPGA Women’s Network show you how to prepare chef-inspired meals and drinks based on some of golf’s most iconic championships.

This week, we celebrate the US Women’s Open with a traditional Cioppino and a classic California Martini.

Cioppino

Ingredients

24 Mussels
12 Prawns
24 Clams
1 Pound monkfish tails cleaned and cut into medalions
2 Garlic cloves minced
1 Tablespoon Olive oil
½ Cup White wine
2 Cups Cioppino Broth (Recipe Follows)
Grilled Sourdough bread
Herbs for garnish
Extra virgin olive oil for finishing

How to

In a pot large enough to hold the seafood, heat the olive oil and add the minced garlic. Sweat until aromatic. Deglaze with the white wine, add the clams, mussels and prawns. Add the cioppino broth. Bring to a simmer. As the mollusks open, remove them from the broth. Add the monkfish. As the prawns turn pink and start to curl, remove. Cook the monkfish tales for about four additional minutes before placing the seafood in bowls and pour over broth. Garnish with herbs, drizzle with extra virgin olive oil, and serve with grilled sourdough.

Cioppino Broth

Ingredients

1lb tomatoes
1 Roasted red pepper
1 Fennel bulb
1 Leek white part
5 cloves garlic
2 Cups White wine
4 Cups Water
¼ Cups Fish sauce
1 Sprig Basil
½ t Crushed red pepper
Juice of 2 lemons
Salt

How to

Place all items in a stock pot and simmer until all the vegetables are soft. Blend using an immersion blender. Strain out the pulp and season with salt.

 

Martini

Ingredients

2 ½ oz Belvedere Heritage 176
½ oz Noilly Prat Dry Vermouth
Lemon Twist

How to

Chill a martini glass in ice with soda water. As the glass chills, pour vodka into a shaker and fill with ice. Shake until cold. Pour out the ice and soda water from the glass and pour in the Vermouth. Then add the Vodka and garnish with a lemon twist.