Garden Coleslaw

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup mayonnaise
½ cup plain yogurt
¼ cup apple cider vinegar
3 tablespoon Dijon mustard
2 teaspoons celery seeds
2 teaspoons dill weed
1 teaspoon black pepper
2 teaspoon salt
1 cup green cabbage, shredded
1 cup nappa cabbage, shredded
2 cups red cabbage, shredded
2 medium carrots, shredded
1 medium red onion, chopped, fine
1 bunch green onions, chopped
1 red bell pepper, sliced into 1 inch match sticks
1 cup fresh parsley leaves
¼ cup fresh chives, chopped fine
Black volcanic salt for garnish

Directions

In a medium mixing bowl whisk together mayo, yogurt, vinegar, and spices until smooth and creamy. In a large mixing bowl toss together all vegetables and coat with dressing, a little at a time, mixing as you go making sure it is well mixed. Let stand for about 30 minutes before serving. Garnish with volcanic black salt.

Garden Tomato Clam Fritters with Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In another medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into to the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360 ° F. When oil it hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli
Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Herb Butter

August 10th, 2011 § 0 comments § permalink

Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Lemony Pesto Verde

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Linguica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto

August 10th, 2011 § 0 comments § permalink

Serves 9

Ingredients

Olive oil
2 cloves, garlic, chopped
1 teaspoon red chili pepper, chopped fine
1 medium yellow onion, chopped
1 bunch green onions, sliced
1 pound baby potatoes, whole
1 pound linguica sausage, sliced into 1 inch thick pieces.
3 ears of corn cobs, cut into 1 inch pieces
1 pound chicken breasts, cut into 2 inch strips
1 cup cherry tomatoes, halved
1 dozen littleneck clams, scrubbed
1 dozen steamer clams, scrubber
1 small lobster
2 cups white wine
Salt & pepper
Herb Butter (recipe follows)
Lemony Pesto (recipe follows)

Directions

In a large heavy bottom soup pan heat the oil to medium high and sauté the garlic, chili and onions until semi translucent or about 3 minutes. Turn heat to low and layer all the rest of the items in the pan in the following order: potatoes, sausage, corn, chicken, tomatoes, littlenecks, steamers and then lay the lobster down on top of all of the steamers. Pour about two cups of wine over the mixture and season with salt and pepper. Cover and turn up heat to medium and cook for about 20 minutes. Steam should be trying to escape out the pan. Turn down a bit lower and cook for another 10 minutes or until the potatoes are tender all the way through and all the clams are opened. Take the pan off the heat and place a few large dollops of herb butter in the top of the pan over the lobster. And let stand for a few minutes. Remove the lobster and cut it up. To serve first mix the clambake up after the lobster has been removed and the herb butter placed on top. Spoon the mixture in a large flat shaped bowl and place a bit of lobster on top. Drizzle the lemony pesto on top and serve!

Herb Butter
Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemony Pesto Verde
Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Summer Berry Coolers

August 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

1 ounce lemon juice
2 ounces berry syrup of choice (simple syrup with berries)
Seltzer water
Ice
Berries for garnish

Directions

In a 10-12 ounce glass filled with ice pour 1 ounce of lemon juice and 2 ounces of berry syrup fill with seltzer and stir well. Garnish with a berry of choice.

Tarragon Biscuits

August 10th, 2011 § 0 comments § permalink

Makes 15 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Tarragon Ginger Sweet Cream

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup fresh tarragon leaves
1 teaspoon ginger, grated
½ cup heavy cream
1-2 tablespoons sugar

Directions

In a blender or with a hand held food processor, blend all ingredients until smooth.

Tarragon-Ginger-Peach Shortcake

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 medium fresh peaches, pitted and cut into wedges about ½ inch thick
½ cup turbinado sugar
2 tablespoons ginger
½ cup water
2 tablespoons fresh tarragon, chopped fine
Tarragon Biscuits (recipe follows)
Tarragon ginger Cream (recipe follows)

Directions

Place the peaches, turbinado sugar ginger and water in a medium saucepan and bring to a boil for a few minutes and reduce and simmer for about 5 minutes or until peaches are semi soft and the liquid is thick. Let stand for at least 30 minutes, before using. Split the biscuits in half and place a spoonful of the peach mixture on the top of one half and a dollop of the cream, place the other half of the biscuit on top and a few peaches and cream as well.

Tarragon Biscuits
Makes 15 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Tarragon Ginger Sweet Cream
Makes 1 cup

Ingredients

¼ cup fresh tarragon leaves
1 teaspoon ginger, grated
½ cup heavy cream
1-2 tablespoons sugar

Directions

In a blender or with a hand held food processor, blend all ingredients until smooth.

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