Tags Main Dish

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.

Healthy At Home – Spring, 2016

Healthy At Home – Spring, 2016

Meal type Lunch, Main Dish
By author Elaine Pusateri Cowan

Ingredients

Soft Whole Wheat Bread

  • 2 ½ cups warm water
  • 2 tablespoons honey
  • 1 packet fast acting yeast
  • *¼ cup sourdough starter
  • King Arthur Flour:
  • 1 ½ cup whole-wheat-flour
  • 1 ½ cup white-whole-wheat-flour
  • 1 teaspoon kosher salt
  • Olive oil

Mayonnaise

  • 3 egg yolks
  • 1 tablespoon Dijon Mustard
  • ½ cup canola oil
  • ½ cup safflower oil
  • 1 lemon-juiced
  • 1 dash salt
  • 1 dash pepper

Peppered Candied Bacon

  • Parchment paper
  • 1lb bacon
  • ¼ cup brown sugar
  • A few pinch black pepper

The Spangwich

  • 8 Slices of *Bread (4 Sandwiches)
  • ½lb Monterey Jack Cheese
  • *Mayonnaise
  • 1 head Butter Lettuce
  • Tomato
  • *Bacon
  • 4 Eggs

Steamed Artichokes

  • 4 Artichokes
  • 1-2 lemons

Directions

Soft Whole Wheat Bread
2 ½ cups warm water into a 4-cup measuring cup or a bowl
Add honey and stir until it dissolves
Add ¼ cup sourdough stir gently
Add packet of yeast, then set aside until the yeast starts to foam
In the mixer: combine both the whole wheat and the white whole wheat and the salt- let combine really well- about 3 minutes
Add the salt
While the mixer is still running, slowly add the wet ingredients
You’ll see the dough start to form-when it has taken its shape as one blob, drizzle a little olive oil while it’s still turning to “clean” the bowl
Shape into a ball and place in an oiled bowl and cover with a clean towel- allowing it to rise--a few hours is best
Knock down your risen dough, shape and then allow to rise again before baking
Bake at 375 for 25-35 minutes.
Mayonnaise
Whisk 3 egg yolks until smooth
Add 1 teaspoon of Dijon Mustard whisking all the while
Combine the oils ahead of time and GRADUALLY add them while whisking
Add the juice of 1 lemon while whisking
Add salt and pepper while whisking
Peppered Candied Bacon
Preheat oven to 375
Line a cookie sheet with parchment paper and put a cooling rack on top of it
Spread out a pound of bacon-it can overlap slightly
Sprinkle with brown sugar
Sprinkle with black pepper
Bake on the top rack for 20-35 minutes-depends on how crispy you like it
The Spangwich
Turn broiler on to high
Slice 8 slices of the delicious bread you made yesterday-:)
Lay a slice or two of Monterey jack cheese over 4 slices
Place all 8 slices, including the ones with cheese, under the broiler until the cheese begins to bubble and melt
The slice with the cheese is the TOP Slice.
Spread the homemade mayonnaise over the slices of now toast, then the lettuce then tomato, then bacon.
The egg: get your skillet hot on the stove top then add a pat of butter and a drop of olive oil- crack eggs into skillet then place under the broiler until whites are completely white
Slide egg onto sandwich, cover with the cheesy bread and slice in half to reveal the delicious center.
Steamed Artichokes
Wash and trim artichokes
Pull out the choke or leave it in and pull it out when it's soft
Quarter a couple of lemons-you may use the one that you juiced for the mayonnaise
Steam for 20-25 minutes-no longer
Serve whole or cut in half, pull out the choke and top with a dollop of the mayonnaise

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.

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.

Two-Bean Mushroom Chili

Two-Bean Mushroom Chili

Dietary Gluten Free
Meal type Entrée, Main Dish
Misc Serve Hot
By author Ellen Allard

Ingredients

  • Medium yellow onion, diced
  • 1 10 oz package sliced mushrooms
  • 1 14.5 oz can pinto beans, rinsed and drained
  • 1 14.5 oz can red kidney beans, rinsed and drained
  • 1 28 oz can diced tomatoes
  • 1 14.5 oz fire-roasted diced tomatoes
  • ½ cup water
  • 4 cloves garlic, minced
  • 1 teaspoon dry mustard powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon cumin
  • 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 teaspoon sea salt
  • Black Pepper

Directions

Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.

If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.

Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.

Two-Bean Mushroom Chili

Two-Bean Mushroom Chili

Dietary Gluten Free
Meal type Entrée, Main Dish
Misc Serve Hot
By author Ellen Allard

Ingredients

  • Medium yellow onion, diced
  • 1 10 oz package sliced mushrooms
  • 1 14.5 oz can pinto beans, rinsed and drained
  • 1 14.5 oz can red kidney beans, rinsed and drained
  • 1 28 oz can diced tomatoes
  • 1 14.5 oz fire-roasted diced tomatoes
  • ½ cup water
  • 4 cloves garlic, minced
  • 1 teaspoon dry mustard powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon cumin
  • 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 teaspoon sea salt
  • Black Pepper

Directions

Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.

If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.

Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.

Crispy Oysters

Crispy Oysters

Meal type Entrée, Main Dish
By author Chef Leslie Tripp

Ingredients

  • 12 0ysters shucked, shell reserved
  • 1 cup buttermilk
  • 1 tablespoon tabasco
  • 1 cup potato flakes
  • 1 ½ cup all purpose flour
  • 1 ½ cup semolina flour
  • 1lb firm ricotta cheese
  • 3 whole eggs
  • ¾ tablespoon onion powder
  • ¾ tablespoon garlic powder
  • ¾ teaspoon paprika
  • 1 pinch cayenne

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

In bowl, soak oysters in buttermilk and hot sauce for 15 minutes. Combine potato flakes, onion powder, garlic powder, paprika and cayenne. In heavy bottom pot, heat enough oil to come half way up sides of pot to 375. Drain oysters and toss in potato flakes. Fry oysters until crisp, drain on paper towels.

Ricotta Cavatelli

Crispy Oysters

Meal type Entrée, Main Dish
By author Chef Leslie Tripp

Ingredients

  • 12 0ysters shucked, shell reserved
  • 1 cup buttermilk
  • 1 tablespoon tabasco
  • 1 cup potato flakes
  • 1 ½ cup all purpose flour
  • 1 ½ cup semolina flour
  • 1lb firm ricotta cheese
  • 3 whole eggs
  • ¾ tablespoon onion powder
  • ¾ tablespoon garlic powder
  • ¾ teaspoon paprika
  • 1 pinch cayenne

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

In bowl, soak oysters in buttermilk and hot sauce for 15 minutes. Combine potato flakes, onion powder, garlic powder, paprika and cayenne. In heavy bottom pot, heat enough oil to come half way up sides of pot to 375. Drain oysters and toss in potato flakes. Fry oysters until crisp, drain on paper towels.
  • Publisher: Mercury Media and Entertainment
    508-479-1171
    domenic@mercurymediallc.com
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566