Stuffed Baked Clams
- 8 medium baby neck clams, steamed open in 2 cups of white wine with garlic, salt & pepper, meat removed, diced and shells cleaned.
- 2 cans whole baby clams
- 2 cups bread crumbs
- minced onion
- minced celery
- minced garlic
- 1 egg
- minced Italian herbs (oregano, basil, rosemary, thyme)
- 1/4c olive oil
- 1 cup grated Parmesan cheese plus 1/2 cup reserved
- Box of rock salt
Fill bottom of paella pan with rock salt. Set stuffed clams on the salt and place into 350f degree oven. Bake for approximately 25 minutes.
- 1 egg yolk
- 1 tablespoon fresh lime juice
- 2 tablespoons white wine vinegar
- Dash of Worcestershire
- 1 tablespoon Dijon mustard
- 2 tablespoons anchovy paste or mashed anchovies
- 1½ teaspoons to 1 tablespoon chopped garlic
- 1 cup virgin olive oil
- Salt and freshly ground black pepper, to taste 1 tablespoon freshly grated Parmesan cheese
- Romaine lettuce
- Parmesan cheese
- 2 Lobsters, cleaned with claws and tails removed and reserved
- 2 leeks, halved lengthwise
- 2 onions, halved
- 2 stalks celery, in big chunks
- 2 long carrots, in big chunks
- Handfull of fresh thyme
- Orange zest
- Tomato paste
- 4 cups heavy cream
Meanwhile, grill or roast the lobster claws and tails until cooked through, about 15 minutes. Remove the meat from the shell. Slice the tail and reserve enough perfect slices to top each bowl of bisque. Chop the remaining meat and stir into the bisque.
To serve, fill bowls and then top with a slice of lobster.
Gravad Lax with Pears on Microgreens
- Filet of cold smoked salmon
- Fresh dill
- Sea Salt
- Fresh chevril
- Fresh micro watercress
- Lime juice
- Poire William
- Fresh pears
Whisk together lime, EVOO, sugar, Poire William, salt and pepper to make a light dressing. Pour into a shallow plate. Cut the pears into thin slices. Coat each slice with dressing, then leave on plate.
Lightly toss microgreens, chevril and watercress with dressing. Arrange on platter. Top with alternating slices of salmon and pear.
- 2 large bay scallops per person
- Salt & Pepper
- 1lb fresh shrimp in the shell
- bay leaf
- 2c rice
- White wine
- Small diced tomatoes
Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, carrots, diced tomatoes, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock.
In a heavy large saucepan or skillet, melt butter then add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Fry lightly until rice begins to turn translucent around edges.
Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed.
Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.
Toss in about half a cup of grated Parmesan along with a half cup of cream. Stir over low heat to create a creamy consistency. Serve immediately.
Asparagus and Crab with Hollandaise
- Lump crab meat
Flake the crab meat. Saute in butter, garlic, and lemon.
Toss asparagus with crab. Top with:
- 3 egg yolks, per 2 Tablespoons lemon juice and 1/2c butter
- Cayenne pepper
- Salt & White Pepper to taste