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Recipe courtesy of Dan Rinaldi

Show: Food Network Challenge

Episode: Cook & Ladder Competition

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Total:: 3 hr 25 min
Prep:: 35 min
Cook:: 2 hr 50 min

Yield:: 4 to 6 servings

Level:: Intermediate

Ingredients

2/3 cup olive oil, plus 1/3 cup
4 whole cloves garlic, peeled
1 large yellow onion
1 pound beef shank
2 1/2 pounds bone-in pork chops
Three 28-ounce cans tomatoes
3 tablespoons hot red pepper sauce, plus 2 tablespoons, plus 1/2 tablespoon
Two 6-ounce cans tomato paste
1 teaspoon black pepper
2 1/2 tablespoons kosher salt
1/2 tablespoon dried sweet basil
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 tablespoons dried parsley flakes
1/2 tablespoons sugar
1 1/4 cups freshly grated Pecorino Romano
One 12-ounce can lager beer (Budweiser recommended)
3 ribs celery, coarsely chopped
1 large yellow onion, coarsely chopped
Four 1 1/4-pound lobsters
24 Littleneck clams, scrubbed
1 1/2 cups heavy cream
24 mussels, beards removed and scrubbed
32 raw large shrimp, peeled and deveined
One 1-pound box linguini
4 teaspoons freshly chopped parsley
1 loaf crusty Italian bread

Directions

In a cold 8-quart stockpot, put 2/3 cup of olive oil, garlic cloves, whole onion, beef shank, and pork chops. Turn heat to medium and cook for 5 minutes. Turn meat over and cook for 5 more minutes. Puree the tomatoes in the blender, and add them to the stockpot. Add 2 tablespoons hot sauce, tomato paste, all dry ingredients and 3/4 cup of cheese to the stockpot. Cover pot and simmer for 2 hours, stirring every 15 minutes.

Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the hot sauce, beer, celery, and coarsely chopped onion. Bring to a boil. Add the lobsters and boil for 10 minutes. Remove the lobsters from the water and let cool. Remove the lobster meat and refrigerate in a covered bowl. Reserve and refrigerate the lobster bodies to be used as garnish.

Put 1/3 cup olive oil in a frying pan and turn heat to medium. Put in the clams and cover. Cook for about 7 minutes, or until they open. Add 4 cups of the tomato sauce from the stockpot, remaining 1/2 tablespoon hot sauce, heavy cream, and mussels. Simmer for 5 minutes. Add shrimp and lobster and simmer for 5 more minutes.

Cook linguini according to the directions on the box, and then add it to the contents of the frying pan. Mix all ingredients together and divide evenly onto 4 plates, garnishing each plate with a lobster body and 1 teaspoon fresh parsley (or, serve family style in a large bowl). Add extra sauce and cheese to taste. Serve with crusty Italian bread.

My Private Notes

Name: Firehouse Fra-Diavilo
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT2H50M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2/3 cup olive oil, plus 1/3 cup; 4 whole cloves garlic, peeled; 1 large yellow onion; 1 pound beef shank; 2 1/2 pounds bone-in pork chops; Three 28-ounce cans tomatoes; 3 tablespoons hot red pepper sauce, plus 2 tablespoons, plus 1/2 tablespoon; Two 6-ounce cans tomato paste; 1 teaspoon black pepper; 2 1/2 tablespoons kosher salt; 1/2 tablespoon dried sweet basil; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 1/2 tablespoons dried parsley flakes; 1/2 tablespoons sugar; 1 1/4 cups freshly grated Pecorino Romano; One 12-ounce can lager beer (Budweiser recommended); 3 ribs celery, coarsely chopped; 1 large yellow onion, coarsely chopped; Four 1 1/4-pound lobsters; 24 Littleneck clams, scrubbed; 1 1/2 cups heavy cream; 24 mussels, beards removed and scrubbed; 32 raw large shrimp, peeled and deveined; One 1-pound box linguini; 4 teaspoons freshly chopped parsley; 1 loaf crusty Italian bread