Tags Entrée

WildCheff’s Coastal Clam Flatbread

WildCheff’s Coastal Clam Flatbread

Meal type Entrée
Occasion Casual Party
By author Denny Corriveau

Ingredients

  • 2-3 Dozen littleneck clams (raw, shucked)
  • 1-2 Slices of prosciutto (rough chopped)
  • WildCheff Lemon Olive Oil (available at WildCheff.com)
  • 2 cloves garlic (minced)
  • Some Lemon juice (freshly squeezed)
  • 1 teaspoon Lemon zest
  • 1 teaspoon WildCheff Sagemary Sea Salt
  • 1 teaspoon Mexican oregano
  • 1 tablespoon Italian flat leaf parsley (chopped)
  • 2 tablespoons Parmigiano Reggiano (grated)
  • 1 packet Naan bread (2 pack) (**Gluten-free pizza dough could be substituted)

Directions

1. Shuck the clams, rinsing the shells thoroughly before opening. Reserve the clam meat and juice in a bowl. Use kitchen shears or a sharp kitchen knife to coarsely chop the meat to roughly the size of a nickel.
2. Over medium heat, warm a sauté pan. Add 2 to 3 tablespoons of the Lemon Olive Oil to the pan, along with the chopped garlic. Sauté for approximately 30 seconds, remove from heat, and stir in the lemon zest.
3. Brush the top of the two Naan breads with the flavor infused oil.
4. Generously top the flatbreads with the juicy chopped clam meat.
5. Sprinkle some Sagemary salt, Mexican oregano, and flat leaf parsley. Top with the prosciutto and Parmesan cheese.
6. Place the flatbreads onto an outdoor grill that’s at medium heat. Close the lid and cook for approximately 5 to 7 minutes, until the cheese has slightly melted and the edges begin to softly brown. **Do not overcook, as clams will become dry and chewy.
7. Remove from the grill and garnish with a small amount of freshly squeezed lemon juice and a drizzle of the Lemon Olive Oil.
8. Slice and serve with alongside white wine, such as Muscadet, Pinot Grigio, or Sauvignon Blanc.

Bob’s Clam Hut Bob’s Style Fried Clams

Bob’s Clam Hut Bob’s Style Fried Clams

Meal type Entrée, Main Dish
Occasion Casual Party
By author Jeff Cutler

Ingredients

  • A blend of white flour and corn flour Canola or peanut oil
  • 8oz select “specials” frying clams

Directions

“Select” means they are a consistent size. This is critical because clams of different sizes demand different cooking times and you’ll be frying these in one batch.
“Specials” indicates the size of the select is a desirable one – about the size of a nickel. Not too small (no flavor) or too large (belly overwhelms the experience, but some hard core folks love big bellies).
Heat Instructions:
oil to 350 degrees.
Drop clams directly into the flour and gently coat. Carefully move a finger inside each neck ring to ensure it is fully coated.
Place clams in pasta basket and gently shake off excess flour. Place clams in fryer basket and drop directly into the oil. Cook for 2 – 3 minutes.
Do not shake baskets while cooking and try not to pull clams out of the oil until done.
Look for two colors – a darker and lighter brown appearing on the clam neck. When oil sizzle starts to cease, the clams are done. Pull immediately and gently pour onto paper towel to absorb excess oil.
Mix a tartar sauce using Hellman’s mayo, sweet or dill relish, capers or a favorite hot sauce. Squeeze a little lemon on the clams and indulge!

Note: For Lillian’s Style, a crunchier, puffier coating, dip clams in milk before dredging in flour.

Cocoa Braised Short Ribs of Beef

Cocoa Braised Short Ribs of Beef

Serves 6-8
Prep time 30 minutes
Cook time 3 hours, 30 minutes
Total time 4 hours
Meal type Entrée, Main Dish
By author Bradley Schwarzenbach

Ingredients

  • 5lb beef short ribs
  • Kosher salt and pepper
  • 2 tablespoons coffee, ground
  • 1/2 cup cocoa, Dutch & unsweetened
  • 2 tablespoons five spice powder
  • 3 tablespoons vegetable oil
  • 3 bacon strips, diced
  • 1 onion, medium, diced
  • 2 carrots, diced
  • 3 celery stalks, split lengthwise & diced
  • 1.5 cups red wine, dry
  • 2 cups beef broth
  • 1/2 can stout (drink the remainder while prepping)
  • 2 tablespoons corn starch, dissolved in 2 tbsp stock
  • 6 scallions for garnish, bias cut

Note

Cooking Time - not including resting time for the ribs, which is 4-8 hours.

Directions

1. Remove ribs from wrapping and pat dry with paper towel. Dust both sides with salt and pepper.
2. Combine ground coffee, cocoa, five spice and garlic. Generously sprinkle on ribs or toss the mixture with the ribs in a large sealed plastic bag.
3. Let ribs rest 4 to 8 hours in the refrigerator, but remember to take them out an hour before you begin cooking.
4. Pre-heat the oven to 250°.
5. On medium, pre-heat a large, heavy-duty pan. Sauté bacon, celery, onion and carrots in oil until vegetables become slightly softened (about 10 minutes).
6. Remove vegetables from the pan, and sauté ribs on both sides until browned or have a crust.
7. Add vegetables back in along with the wine, stock and beer. Cover and bake for 3 to 4 hours until ribs are fork-tender.
8. Remove ribs from the broth and place in a casserole-style dish.
9. Skim excess fat from the pot. On medium, warm the pot and whisk in the dissolved cornstarch. Cook for 3 to 5 minutes. The sauce should seem thick, but feel free to adjust the viscosity with stock.
10. Pour sauce over ribs, garnish with scallion pieces and serve.

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Dietary Gluten Free
Meal type Entrée, Lunch
By author Ellen Allard

Ingredients

Tempeh:

  • 1lb tempeh, slice as desired (best to slice from one short side of tempeh to other short side of tempeh so that it is half as thin as the original piece, then slice into smaller pieces)
  • coconut oil
  • wheat free tamari

Smashed Avocado:

  • 1 avocado (or more as needed)
  • 1 lemon (or more as needed)
  • salt & pepper to taste

White Bean Hummus:

  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • red onion, sliced thinly
  • romaine lettuce leaves
  • gluten-free bread, toasted

White Bean Hummus: (Optional)

  • 1/4 teaspoon smoked paprika

Directions

White Bean Hummus:
To make Crispy Tempeh Triangles:
Saute tempeh pieces in coconut oil on medium high heat. Flip tempeh pieces until they’re crisp on both sides. Add more coconut oil as needed. When tempeh has finished cooking, sprinkle with a little tamari and then remove from pan. Set aside.

To make Smashed Avocado:
Peel avocado. Place in small bowl and mash with fork until smooth. If desired, you can leave small lumps. Add juice of lemon. Start with half of a lemon and increase to taste. Add salt and pepper to taste. Set aside.

To make White Bean Hummus:
Place cannellini beans in food processor with S blade. Add tahini, olive oil, lemon juice, garlic clove, onion powder, cumin, spoked paprika, salt and pepper. Blend until desired consistency. Set aside.

To assemble sandwich:
Layer tempeh, avocado, white bean hummus, red onion, and lettuce on two pieces of toasted gluten free bread.

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Dietary Gluten Free
Meal type Entrée, Lunch
By author Ellen Allard

Ingredients

Tempeh:

  • 1lb tempeh, slice as desired (best to slice from one short side of tempeh to other short side of tempeh so that it is half as thin as the original piece, then slice into smaller pieces)
  • coconut oil
  • wheat free tamari

Smashed Avocado:

  • 1 avocado (or more as needed)
  • 1 lemon (or more as needed)
  • salt & pepper to taste

White Bean Hummus:

  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • red onion, sliced thinly
  • romaine lettuce leaves
  • gluten-free bread, toasted

White Bean Hummus: (Optional)

  • 1/4 teaspoon smoked paprika

Directions

White Bean Hummus:
To make Crispy Tempeh Triangles:
Saute tempeh pieces in coconut oil on medium high heat. Flip tempeh pieces until they’re crisp on both sides. Add more coconut oil as needed. When tempeh has finished cooking, sprinkle with a little tamari and then remove from pan. Set aside.

To make Smashed Avocado:
Peel avocado. Place in small bowl and mash with fork until smooth. If desired, you can leave small lumps. Add juice of lemon. Start with half of a lemon and increase to taste. Add salt and pepper to taste. Set aside.

To make White Bean Hummus:
Place cannellini beans in food processor with S blade. Add tahini, olive oil, lemon juice, garlic clove, onion powder, cumin, spoked paprika, salt and pepper. Blend until desired consistency. Set aside.

To assemble sandwich:
Layer tempeh, avocado, white bean hummus, red onion, and lettuce on two pieces of toasted gluten free bread.

Croque Madame

Croque Madame

Serves 2
Meal type Entrée, Lunch, Main Dish
Region French
By author Jeff Cutler

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 1⁄2 cup milk
  • 3oz shredded gruyere (2 oz extra for topping)
  • 4 each thin slices gruyere
  • ½ tablespoon Dijon mustard
  • 1⁄2 teaspoon salt and pepper (TT)
  • 1⁄8 teaspoon nutmeg
  • 4 each slices country bread
  • 1 tablespoon butter
  • 4 each thin slices French ham
  • 4 eggs

Directions

1. Melt butter in a 1 qt saucepan over medium-high heat. Add flour and whisk for about 1 minute until smooth.
2. Slowly pour in milk (cold) while whisking and bring to a boil. Reduce heat to low and reduce sauce until thicker (about 7 minutes).
3. Add gruyere 3 oz
4. Add salt, pepper, and nutmeg.
5. Meanwhile, butter bread and place onto a griddle to toast. Flip after 3 minutes to toast the other side.
6. After bread is flipped add 2 slices of gruyere to each toast
7. Add ham to one side and top with other toast
8. Allow to cook for 3-4 minutes until cheese is melted
9. Top with Mornay sauce and sprinkle extra Gruyere & broil for less than a minute
10. Crack eggs onto skillet or griddle and cook to sunny side up (can do more if desired).
11. Remove from broiler and top each sandwich with 2 eggs. Serve immediately.

WildCheff’s Patriot Chili

WildCheff’s Patriot Chili

Meal type Entrée
Misc Serve Hot
By author Chef Denny Corriveau

Ingredients

  • 2lb ground buffalo
  • 1 red bell pepper, diced (bite size for all peppers)
  • 3 Poblano peppers, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 Large sweet onion, diced
  • 1 can B&M baked kidney beans (remove salt pork)
  • 2- 8 oz cans of roasted tomatoes
  • 1- 8 oz can of tomato sauce
  • 1-2 can water
  • 1/3 cup WildCheff Tex Mex Blend
  • 1 tablespoon WildCheff Cumin
  • 2 teaspoons WildCheff Smoky Paprika Chile Blend
  • 4 tablespoons olive oil
  • WildCheff Cherrywood Smoked Sea Salt, to taste

Directions

Coat a large sauté pan with olive oil and heat pan up over medium high heat.
Add burger to pan. Season the meat with sea salt and a small amount of WC Tex Mex Blend. Chop as you cook so that burger cooks, but stays a bit chunky (you don’t want the burger to be minced). When burger is 3/4 cooked through, remove it from pan and add the meat and all the cooking juices to a large pot.
Add 3-4 tablespoons of olive oil to pan, and then add peppers and onion and sauté. Season veggies with WC Smoky Paprika Blend and WC Cumin, stir frequently until veggies are cooked, but still a little bit crunchy (not soggy and overcooked). Now add the veggies and juices to the large pot over the burger.
Add kidney beans, roasted tomatoes, tomato sauce, Tex Mex Blend, WC Cherrywood Sea Salt and water to pot, and then stir all ingredients to check for thickness of your chili. Add more water if needed, but you do not the chili to be too watery.
Heat up chili over medium high heat until it boils and then reduce and simmer for 15-20 minutes. Make a small slurry with either 1 tablespoon of flour or Mexican Masa flour and equal part of warm water. Place it into a cup and whisk it with a fork until it is mixed, and then add it into the chili and stir in until well incorporated. Cook for another 5-7 minutes and this will thicken up the chili.
Serve by placing chili in bowls, sprinkling some non-seasoned Mexican cheese over the top, then a dollop of guacamole or sour cream that has been infused with fresh squeezed lime juice. I also like to sprinkle some fresh chopped cilantro over the top too.
Areeeeba!!!!
Note: You can make the chili with 1/4 cup of the Tex/Mex for milder version, but I find that 1/3 cup gives it a slight kick so you know that the heat is there, but it is not a blow your head-off level. Many people have commented that they like the 1/3 cup that I recommend.

Pasta e fagioli

Pasta e fagioli

Meal type Entrée, Lunch, Main Dish, Soup
Misc Serve Hot
Region Italian
By author Christopher Rovezzi

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and medium diced
  • 2 celery stalks, medium diced
  • 1 Small zucchini, medium diced
  • 1 Small yellow squash medium diced
  • 2 cloves garlic minced
  • Salt
  • Freshly-ground black pepper
  • 2 cups cannellini beans OR chick peas
  • 2 tablespoons chopped fresh herbs like Italian parsley, rosemary, thyme, basil
  • 1 can (28 ounces) diced tomatoes or whole peeled plum (roughly crushed between your fingers!)
  • 6 cups vegetable or chicken stock
  • 2 cups small pasta (like ditalini), pre-co
  • Grated Romano or Parmigiano-Reggiano cheese to garnish

Directions

1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
2. Add onion, carrot, celery, zucchini, squash,and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
3. Stir in herbs, tomatoes, and stock.
4. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans OR chick peas in last 10 minutes of cooking. Taste and season with grated cheese…salt and pepper, as desired.

Braised Lamb Shank Pie Filling

Braised Lamb Shank Pie Filling

Meal type Entrée, Main Dish
By author Bradley Schwarzenbach

Ingredients

*For dry marinade

  • 8 Australian lamb shanks
  • 1 tablespoon paprika
  • 2 tablespoons ground cumin
  • ¼ bunch rosemary

*For braise

  • ½ cup celery – macedone
  • 1lb onion – brunoise
  • lb carrot – sliced
  • ½oz garlic – crushed
  • 4 cups beef stock
  • 1/5 cup red wine
  • 1 cup tomato sauce

*For pies

  • ½lb green beans, cut into 1 inch pieces, blanched, refreshed
  • ½lb peas – frozen
  • Salt and Pepper to taste
  • ¼ bunch rosemary – chopped
  • 4 X 5 " pre-made short crust pastry shells
  • 4 X 5 " round puff pastry tops
  • 1 egg – beaten

Directions

*For pies
1. In a large bowl combine all ingredients for dry rub marinade of lamb shanks – set aside for at least 4 hours.
2. Heat ¼ cup olive oil in a large braising pot until hot.
3. Add marinated lamb shanks and sear on all sides until browned – set aside.
4. Once all shanks are browned add celery, onion, and carrot to pot, stirring well for 5 minutes.
5. Add garlic and mix for another 2-3 minutes.
6. Deglaze pan with red wine and then add beef stock and tomato sauce.
7. Bring liquid to boil then turn down and allow to simmer. Cover pot with lid and allow lamb to braise for approx. 3 hours or until meat is falling off the bone.
8. Remove the shanks and then strain the braising liquid, saving the vegetables.
9. Place strained braising liquid back on heat in a smaller pot and reduce until it coats the back of a spoon.
10. In a separate bowl peel the meat off the shank bones and break up slightly.
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