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CLAMS CASINO RECIPE

From a tiny BEACH kitchen:

Clams casino became a favorite of mine when my brother Billy would dig clams on Martha’s Vineyard.  Billy would come back to the house with a pail full of cherrystones.  We would spend “some time” at the kitchen counter shucking these open.   I always passed the hardest ones over to Billy to open. Sometimes you just have to let the calms “rest” and forget you are nearby.

Note to Non-Shuckers:  Read below to find out the easiest way to open the clams without worrying about cutting your hand off during the process.

Once you get the hang of opening the clams, it becomes a competitive part of making the dish, and making some fun memories too.  ~Sheryl

INGREDIENTS:

  • 18 Medium sized cherrystone or littleneck clams
  • 2 TBSP unlsalted butter
  • 3 Strips center-cut bacon, each sliced into 6 pieces (18 total)
  • 3 TBSP finely diced red pepper
  • 3 garlic cloves, finely minced
  • 1/3 cup plain breadcrumbs
  • 1 TBSP finely grated Parmesan
  • pinch of salt
  • freshly ground pepper
  • 2 TBSP chopped fresh parsley
  • lemon wedges
  • Rock salt (or Kosher salt)

Heat butter in a skillet over medium heat.  Add bacon and saute until cooked but not quite crisp.  Transfer bacon pieces to paper towel.  Reserve butter in pan and add red pepper and saute 2 minutes.  Add garlic and saute 1 minute more.

Turn off heat and stir in breadcrumbs, Parmesan, pinch of salt and pepper.   Reserve until needed.

For those of you who do not know how to “shuck” a clam, I will give you the easy way out :

Add about 2 inches of water to a pot.  Bring to rapid boil.  Add clams and cover.  Cook for 2 minutes.  Pull out open clams.  Cover and cook another minute.  Pull out open clams.  Repeat until all clams are opened.  It’s CRITICAL to remove the clams as soon as they open.  Allow clams to cool until they can be handled.  Twist and pull the clamshells apart and remove the clam.  Place the clam back into the deeper of the two shell halves.

Spread the rock salt in a baking dish.  Set the clams on top of the salt and press down slightly.  This will keep the clams from moving and spilling out their contents.

Spoon the breadcrumb mixture evenly over the top of each clamshell.

Top with a piece of bacon.

Broil on high until tops are crisp and brown ( 4- 6 minutes).

Sprinkle on fresh parsley and serve while hot with lemon wedges.

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BEST GRILLED SWORDFISH RECIPE

From a tiny BEACH kitchen:

Light the grill this weekend!  Swordfish is MADE to be cooked on a grill.    When choosing swordfish, look for the little strip of dark meat to be red, not brown.  If it’s brown, the meat is old.

It’s okay to use the broiler if you don’t have a grill.   You don’t need a fancy “fish” contraption to hold the fish on the grill, just try to only flip it over once.  When cooking swordfish, think medium rare steak.  It should be cooked the same.  Make sure to leave the skin on when you grill, but take it off to serve:  The skin is rubbery, but helps keep the meat moist.

The mayo in this recipe serves 2 purposes.  First, it keeps the fish from sticking to the grille.  Second, it keeps the meat moist and succulent.

Ingredients:

  • 1/4 cup light  mayonnaise
  • salt and pepper
  • 1 TBSP Old Bay seasoning
  • juice of  one lemon
  • 1 lb. swordfish (one inch thickness)

Pre-heat the grille to medium-high.   Rinse swordfish steaks well under cold water; pat dry.  In an small  bowl, combine the 4  ingredients.  Brush mayo and seasonings liberally on both sides of swordfish.  Place fish on hot grill for 5 minutes.   Flip once.  Cook for another 4 minutes.

Remove swordfish from grille to rest on a platter covered with foil for 3 to  5 minutes before cutting into portions.   Do NOT overcook- or you will dry out the fish.

A good rule of thumb:  Fish will cook in approximately ten minutes per inch of thickness.  Any thick white fish can be cooked this way… striped bass, tuna, mahi – mahi, grouper, etc.

~SHERYL

“SO GOOD” BAKED SEA SCALLOPS RECIPE

 From a tiny BEACH kitchen:

These are “so good”- which is what you’ll be hearing from scallop fans at your dinner table.   Not sure if you’re a scallop fan?  Try this recipe and you will become one.  Fast. 

Do you buy big or small scallops?  The most obvious difference between sea and bay scallops is their size.  Sea scallops are much bigger, generally running 10 to 20 to the pound, while you will get something in the range of 50 to 90 bay scallops for the same weight.   Both sea and bay scallops lend themselves to the same dishes.  Avoid overcooking, which is fatal to flavor and texture.  

The ingredients are kept minimal and the taste is right out of the ocean.  Serve alone or as part of a surf and turf.  Simply follow along with the pictures below.   

Ingredients:

  • 1 -1/2 pounds Sea Scallops
  • Juice of one  REAL Lemon
  • 2 TBSP Butter, divided
  • 1/2 sleeve of Ritz Crackers
  • salt and pepper

Preheat oven to 425 degrees.  Put one tablespoon of butter in bottom of casserole dish.  Place in oven for a couple minutes to melt.   Pull out of oven.  Place scallops in casserole dish.  Season with salt and pepper and pour juice of one lemon over the scallops.   Crush 1/2 sleeve of Ritz crackers.  Sprinkle on top.  Place cut up tablespoon of butter on top of crackers.  Bake 10-12 minutes.   Do not overcook!  Just keep checking on the scallops after 10 minutes and give them another minute or so afterwards.  They will remain juicy.   Serve with slices of lemon on the side.

 Let me know what you think about this recipe.   

Did you hear “these are so good” when you served them?

~SHERYL

 

 

YOU CAN DO THIS: MAPLE GLAZED SALMON RECIPE

From a tiny BEACH kitchen…..

Having friends over for dinner is one of our favorite things to do.  We love to simply sit on the porch with a glass of wine and watch the waves (or the surfers!) crash while something simmers on the stove, or cooks itself in the oven.   This dinner is perfect for doing just that.   Enjoy your friends enjoying healthy food.

The salmon is done in 13 minutes with minimal prep time.   Add some steamed veggies, (gotta love those microwave bags!) and rice.  Or not.  Just prep a salad and some crusty bread.  This dish is unbelievably tasty and simple.  

I’d bet you probably already have everything you need to make this recipe in your pantry…. well, except for the fresh salmon.   I made 2 pounds for four people and we had plenty left over for lunches the next day. 

Note:  Please, please, please use “real” maple syrup in the glaze.  It is a natural sugar.  You do not need alot and it does make a difference.  Less IS more.  The taste is subtle.  Be certain it is pure maple syrup and none of that corn-syrupy fake stuff.  If the bottle looks like a lady in an apron, throw it out. 

(And of course, please use a real lemon for heaven’s sake.  If your “lemon” comes from a squeezable plastic container, throw that out too!)

Ingredients:

           …see my notes for the glaze pictured below ~ per one pound of salmon.

Preheat oven to 425 degrees.  Salt and pepper salmon.  Place skin side down in baking dish.  Cook salmon 8 minutes.  Remove salmon from oven.  Brush salmon with marinade.  Return salmon to oven 4-5 minutes.  Done!

Let me know how you liked this recipe! 

~ SHERYL

PERFECTLY CRISP PAN-SEARED CHICKEN BREASTS RECIPE WITH LEMON & CHIVE SAUCE

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From a tiny BEACH kitchen:

Cooking is often about time.  This is one of those recipes that takes a little bit more time and is totally worth the effort.  A mixture of 3 parts flour to 1 part cornstarch creates a thin, brown, crisp coating that keeps the chicken moist.   The chicken comes out tender on the inside and crisp on the outside.  It tastes better than real chicken skin. 

Do you have a few more minutes?  Then take 5 minutes and make this Lemon and Chive Pan Sauce to pour over the chicken.   Add a green veggie on the side ~ and you are DONE!

Note: An instant read thermometer is key if you do not want to overcook meat.   Without one, you will often  slice into the meat to check for doneness- then the juices run out before they set- leaving the meat dry.   Make a small investment in this kitchen tool.  It will change your world.  Well, you know, not really, but it does have a small WOW factor.  

Ingredients to Pan Sear Chicken:

  • 4 boneless chicken breasts (6 to 8 oz each)
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon unbleached all-purpose flour
  • 1 TEAspooon cornstarch
  • 1/2 teaspoon ground black pepper

POKE AND SALT:  Salting chicken seasons the meat and keeps it moist.  Poking thicker parts of the breasts with a fork ensures even seasoning.

COVER AND BAKE: Place chicken in 13 x 9 baking dish and cover tightly with foil.  Bake in a 300 degree oven until instant read thermometer reads 145 degrees.  (30 to 40 minutes)   Baking at low temperature in a foil covered dish cooks the chicken evenly and keeps it from drying out.

Remove chicken from oven and transfer to plate lined with paper towels.  Pat dry with paper towels.  Heat oil in 12″ skillet over medium heat.  While pan is heating, whisk butter, flour, cornstarch, and pepper in a small bowl.  Light brush top of chicken with coating. 

BRUSH ON COATING:  Brushing melted butter, flour and cornstarch onto breasts creates “skin” to protect meat during  searing.

SEAR QUICKLY:  Place chicken in skillet and cook until browned.  3 to 4 minutes. While chicken browns, brush with remaining mixture.   Flip with tongs.  Cook 3-4 minutes until second side is browned and thickest part of chicken registers 160 degrees on instant read thermometer.   Transfer chicken to large plate and let rest 5 minutes.   Prepare sauce……

Lemon and Chive Pan Sauce Ingredients:

  • 1 medium shallot, minced (about 3 Tbsp)
  • 1 TEAspoon unbleached all-purpose flour
  • 1 cup chicken broth
  • 1 TBSP juice from 1 lemon
  • 2 TBSP minced fresh chives
  • 1 TBSP unsalted butter, chilled
  • salt and ground pepper

Add shallot to now empty skillet and cook over medium heat until softened- about 2 minutes.  Add flour and cook 30 seconds, stir constantly.  Add broth, increase heat to medium high, bring to simmer, scraping pan bottom to loosen browned bits.   Stir in any accumulated chicken juices from baking pan, simmer 30 seconds.   Turn off heat.  Whisk in lemon juice, chives and butter.  Season with salt and pepper.  Spoon over chicken and serve immediately.  Enjoy!

Adapted from COOK’s, Number 103

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