i thought it suct. Cioppino is stupid easy to make, and he didn't add saffron, the single ingredient that turns meh cioppino into legendary cioppino. He's also wrong about the garlic and the shrimp was overcooked.
I would also add 3-4 anchovies when sautéing the veg. I love the clam juice used et al, but with that much tomato, anything upping the seafood flavor is nice.
@BruceNesdore you are a magnificent cook... I can tell. I saw your other comment about the anchovies... excellent in any seafood pasta or even a secret in ragu sauce:)
Thanks, Sam! It was nice to see the San Diego skyline and the bay! Whenever Im in town to visit the fam, I try to make it down to little Italy to get my Not Not Tacos fix!
That would easily be his coolest video yet, even though he’s from Canada. I have tons of friends who went to Pendleton; a video like that wouldn’t only boost morale, but it would be great for recruiting. The USMC would be insane to say no to Sam.
It's where the grilling station is on the boat. However if I were told to grill (which I often am because no one else wants to) and given that little space for prep I would be pissed.
I love a cioppino! Excellent tip about using a little clamato and clam juice. I've never used them in it before. I do put a little Pernod in and white wine. Thanks for the recipe.
That was a great trip, Sam and team! Thanks for showing us some of what is outside of your garden kitchen area. It is very different to the Gloucestershire Cotswolds!
San Diego perfect day, nearly everyday bro! Only non boaters would bob around in the bay and try to cook off the back of a boat! Bob on Captain Nausea!
THIS is really good! I’m not typically a fan of fish soup, but the flavor profile of your veggies adds a whole different dimension. I’d personally leave out the actual fish and just go with the shellfish - maybe sub in some chopped lobster instead of the fish.
I was hoping you would show my girl the USS Midway. Served on her from 88 to 91. I crossed the equator on her on the way to Mombasa, Africa and Perth, Australia.
We I literally jumped right in for tonight’s dinner…but i didn’t have any shellfish so i made do with the frozen walleye hubby caught this past summer in Lake Erie…it was fantastic. Thanks Sam. I will definitely make this again with all the variety of seafood next time.
I've sampled it once when I was at Gladstones in Malibu. That was the first and only time and it was so good. It made me think I should have ordered that instead of what I ordered. I would imagine it's a bit on the pricey side since it's seafood. Kind of like Paella. When I come into some cash and I have an occasion, I'll have to make this. Living close to the water, I'll have to look into who has good seafood prices. The local grocery stores may buy their fresh stock locally. I'll have to check.
Love your cooking field trip...We think it's GREAT!!!!!! Saw that you bought the linguisa made from shark...you didn't put it in the dish. Was that an oversight or is this for an upcoming video?
Lovely video, and the cioppino looks great! I have one small question - you generously provided all the information about the ingredients, the cooking pot, and the Clamato for the sauce, etc. But, what size and model of boat should we buy so we can have an appropriate cooking area? A 65’ Hatteras, or would something smaller be adequate? :)
This was a fun little food adventure. Thanks for taking us with you.
i thought it suct. Cioppino is stupid easy to make, and he didn't add saffron, the single ingredient that turns meh cioppino into legendary cioppino. He's also wrong about the garlic and the shrimp was overcooked.
Thanks!
Do more videos like this please! Love the adventure aspect of these types of videos
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Great video. Loved when the boat went by and the pot was sliding around, I thought this might not go well LOL. But you pulled it of wonderfully.
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Nice...consider putting shrimp shells in cheese cloth sack into broth.....a lot of flavor in shells.
This! Excellent comment.
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I would also add 3-4 anchovies when sautéing the veg. I love the clam juice used et al, but with that much tomato, anything upping the seafood flavor is nice.
@BruceNesdore you are a magnificent cook... I can tell. I saw your other comment about the anchovies... excellent in any seafood pasta or even a secret in ragu sauce:)
Thanks, Sam! It was nice to see the San Diego skyline and the bay! Whenever Im in town to visit the fam, I try to make it down to little Italy to get my Not Not Tacos fix!
You should set it up so you can go on Camp Pendleton and cook for some of the Marines
That would easily be his coolest video yet, even though he’s from Canada. I have tons of friends who went to Pendleton; a video like that wouldn’t only boost morale, but it would be great for recruiting. The USMC would be insane to say no to Sam.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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All he would have to do is serve them their favorite. Crayons with a pan sauce.
I agree! Those guys coming off boot camp training really appreciate good food!
I would LOVE to see that
Cooking seafood dishes on the water sounds fun. And the gentle waves are great for rocking you to sleep.
One of my favorite videos that you have done. Thank you! You guys are awesome!
massive boat with tons of space. *puts cooking station at the literal edge of the boat with one foot of working space*
THERE IS A FULL GALLEY INSIDE THAT YACHT. WHERE SAM IS COOKING IS MERELY AN OUTDOOR GRILLING AREA
It's where the grilling station is on the boat.
However if I were told to grill (which I often am because no one else wants to) and given that little space for prep I would be pissed.
I love a cioppino! Excellent tip about using a little clamato and clam juice. I've never used them in it before. I do put a little Pernod in and white wine. Thanks for the recipe.
Watching this from a very rainy, cold Dublin, Ireland and I'm extremely jealous!
Now this is how you make a cooking video. 👏
That looks amazing! Not just the food, the whole thing. The boat, the water, the fish shop, just everything!
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Captain Sam Blackfinger is his pirate name .
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Good one lol
Haha… Sam and his trusty bandage need to go on animated adventures together, fighting crime.
Lol
Makes my mouth water! Great episode, thank you.
The footage in the sun was spectacular. Better than in the shade. My opinion. Keep on rockin' in the free world!
Great dish Sam. I love to make this frequently!
That was a great trip, Sam and team! Thanks for showing us some of what is outside of your garden kitchen area. It is very different to the Gloucestershire Cotswolds!
After all these years, this has got to be my favorite video you guys have made. How I love San Diego Bay!
A helpful hint if I may? “BONINE”
San Diego perfect day, nearly everyday bro! Only non boaters would bob around in the bay and try to cook off the back of a boat! Bob on Captain Nausea!
Thanks for an enjoyable episode. I Love to watch boats in the water.
Wow this looks great! Thank you Sam & family for sharing!
Queasy, easy recipe! Thanks for riding the tide to bring us some yum 🤤
Thanks for the Fishmonger. I usually hit up Point Loma Seafood but will definitely head over to TunaVille!
What a fun little boat trip! I love boat rides especially cooking on them! 😊
This is spectacular! Well done not hurling into the water!
How special! Beautiful boat! I'm making this on Friday:) Thanks soooo much!
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Oh wow...looks fabulous! Love San Diego and will definitely be making that cioppino! ❤ Thanks for sharing Sam 😊
That looks awesome!!!! Need to add it to the list!!!
I need friends that have a nice boat like you're on! Love the way this sounds can't wait to have somebody else make it! 😎
Talk about stepping out of your comfort zone... GREAT JOB Sam! Looks WONDERFUL!
Longtime fan. By far my fav video of yours.
I hate seafood yet I watch all of your videos. I love them. Thanks Sam and boys!
It's been a long time since I've had Cioppino. I'm going to make it this weekend. Cheers from Regina, Saskatchewan!
That looks amazing. Living in Chicago, all our seafood has frequent flyer miles.
Very cool to see the different locations. My daughter's fiance was in the navy, stationed in San Diego up until about a couple of years ago.
I grew up on the monterey bay california .
Cioppino is a mainstay
Here .
I love your righteous
Version Sam !
That was so cool. Love your recipe for sure. Looks delicious. ❤❤😂
Great video. Tommy has character I can appreciate. I'll have to stop by there and check out the market
I liked getting the Druken Cioppino that the Karl Strauss Brewery Restaurants offered with an add-in of noodles. Made it kind of like a cioppino pho.
Did you forget saffron? Or is that paella? Favorite video this month!!
awesome video Sam. thanks for the great recipe! looks so good
Looks tasty Sam can’t wait to see the outcome of the dish
One of my top three favorite dinners. Thanks Sam/boys!
That looks great! I would like to request an appetizer. The Italian Dipper from Market Day. Well, your take on it.
Food looks awesome! and love the location. My son will be out there for boot camp January 6th.
A local restaurant to me does a seafood paella that looks a lot like this .. .one of my favorite dishes there.
I love your videos, Sam. I've been watching for 3+ yrs.
The next video should be "Texas twinkies" ❤
THIS is really good! I’m not typically a fan of fish soup, but the flavor profile of your veggies adds a whole different dimension. I’d personally leave out the actual fish and just go with the shellfish - maybe sub in some chopped lobster instead of the fish.
That may be the most beautiful dish I've ever seen. I live in Indiana so I may need to come to the West Coast for dinner. 😊
8:54 dude what is that transition…dafuq
otherwise, looks delicious!
I was hoping you would show my girl the USS Midway. Served on her from 88 to 91. I crossed the equator on her on the way to Mombasa, Africa and Perth, Australia.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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This video starting off pretty fun thanks for the entertainment Sam
We I literally jumped right in for tonight’s dinner…but i didn’t have any shellfish so i made do with the frozen walleye hubby caught this past summer in Lake Erie…it was fantastic. Thanks Sam. I will definitely make this again with all the variety of seafood next time.
Makes me miss the days of when we had the Hydrasport and had a portable camp grill. Some cold beers, good tunes, and fresh food.
One epic episode love this!
Captain Bloody Finger, that is an awesome recipe. Definitely going to have to make this!! Thanks for all you do Sam, Chancy and Max!! 🙂
Great video! You could really see the sea sick, but you pulled it off! Looks amazing.
I've sampled it once when I was at Gladstones in Malibu. That was the first and only time and it was so good. It made me think I should have ordered that instead of what I ordered. I would imagine it's a bit on the pricey side since it's seafood. Kind of like Paella. When I come into some cash and I have an occasion, I'll have to make this. Living close to the water, I'll have to look into who has good seafood prices. The local grocery stores may buy their fresh stock locally. I'll have to check.
Loved this video. That rocking with a cast iron pot - scared us. When is the BFF back in stock?
Can’t wait to check out San Diego. You make me want to go tomorrow.
I want to eat at all his restaurants...😂
Looks yummy! Love you guys!!
Hey Sam! From Prince Edward Island, Canada myself! Love the videos and our seafood! 🦞
Dude you guys need to make your version of the McDonald’s steak bagel!!!! Cmon now!!!
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MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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That is literally my favorite fast food sandwhich of all time. The nostalgia from early morning road trips is amazing. PLEASE SAM!
@@JohnHausser can you stop
Love your cooking field trip...We think it's GREAT!!!!!! Saw that you bought the linguisa made from shark...you didn't put it in the dish. Was that an oversight or is this for an upcoming video?
This looks amazing. The one and only time I had Cioppino was at The Tadich Grill in San Francisco and it was glorious.
Dunking the bread in the juice would be the cats meow 😻
looks great & way to cook on a rocking boat!
beautiful video, great experience watching it.
Oh that looked fantastic!
Well it’s time for the STCG yacht 🤪🤗
The Norwegian Jewel was there on a cruise that started in Vancouver
Yum that looks so good !
I Love Sam The Cooking Guy Vids 💜✌🏻
Looks great to a PEI fan of yours. Millions of lbs of mussels grown within sight oysters as well.
Lovely video, and the cioppino looks great! I have one small question - you generously provided all the information about the ingredients, the cooking pot, and the Clamato for the sauce, etc. But, what size and model of boat should we buy so we can have an appropriate cooking area? A 65’ Hatteras, or would something smaller be adequate? :)
made this today with clams instead of mussels and it was fantastic - wish I saw the cinnamon add in the comments beforehand, curious about that
I like this style of vid great work
i made something like this years ago, just improvising, had no idea the dish had a name. Hello from Nova Scotia!
this looks amazing!
Good for you for sticking with it, Sam. You look more and more green as the video goes on. Sea sickness sucks.
This looks so shellicious
Nice to see the PEI mussels!! Only the best!
I use Pernod and crushed pepper when I make Cioppino to heighten the flavor. Must have.
This was awesome!!!
Omg, I want this so freaking much.
I’m 2 mins in this is awesome already!
What’s the chance of doing something with mahi mahi? I had it a few years ago in box and it was amazing ! So tender. Like butter
looks excellent. I too get seasick....
Ramsey cooking on location.... eat your heart out! Lol. Thumbs up guys
You’re killing me, I love cioppino. Now I know what I’m making for Thanksgiving. Thanks for another great video,take care from Pismo Beach California.
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MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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You guys are the best. Keep it up.
Great video as always Sam!
Last duty station was Naval Medical Center San Diego. I loved that town.
Thanks, Sam. I am so gonna cook that on dry land. 😂❤
You should have anchored in Glorietta Bay with a view of the Hotel Del! Plus it is a little calmer than the open bay.
Nice dish - gunna try that one❤️👍🇨🇦
How long to let the broth cook before adding the seafood?
Have to have this one soon.