Portuguese Baked Clams →

Anyone who has spent any time at the seashore in New England, New York, or New Jersey is probably familiar with some version of baked clams, called “stuffies” in Rhode Island, stuffed clams, or the fancier version “Clams Casino”. Depending on where you live in the Northeast, baked, stuffed clams are commonly flavored with Italian seasonings, but the Portuguese fishing communities also have their own take on baked clams. This version pays tribute to the rich culinary tradition of Portuguese fishing communities in the northeast United States. Bom proveito!  

Portuguese Baked Stuffed Clams
Ingredients

• 2 dozen little necks (about ¾-1 cup of minced clams) See *Note.

• 1 cup bottled clam broth + 1 cup white wine

• ¼ length piece (about 4 inches) of a linguiça sausage

• 2 cloves of garlic minced

• 1 small onion finely chopped

• 1 stick of celery finely chopped

• 1 Bay leaf

• ½ - ¾ cup of fresh breadcrumbs (I used fresh sourdough breadcrumbs; fresh breadcrumbs produce a fluffier final product, but you can sub Panko for an acceptable result. If you use very fine breadcrumbs, the stuffing with be too doughy and not fluffy.)

• 1 jalapeño seeded and finely minced (or ½ each of jalapeño and long red hot peppers)

• A handful of cilantro, thick stems removed, chopped

• ¼ teaspoon white pepper

• Optional: 2 teaspoons of Portuguese Red Pepper Paste

 Preparation

1. Steam the clams in a covered pot of water with some white wine and garlic and the Bay leaf. After 3-4 minutes check the clams and remove each clam as it opens reserving them in a medium bowl until they are cool enough to handle.

2. Reserve ½ cup of the cooking broth.

3. Once the clams are cool enough to handle, separate the shells and remove the clams over the pot of broth to catch any extra clam juice. Keep half of each shell without the adductor muscle attached and place them on a cookie sheet. Reserve the clams in a bowl. (See *Note below)

4. Finely chop the onion, celery, and jalapeño; add the white pepper (and red pepper paste if using) and sauté over medium heat until tender.

5. While the vegetables sauté, chop the linguiça into ½ inch cubes and, using a food processor, process until the linguiça is finely chopped; add to the sauté and cook, stirring until the fat renders.

6. Add the minced clams and cilantro and stir into the onion/celery/ linguica sauté.

7. Add the breadcrumbs and mix; drizzle with the reserved broth and continue to stir until well mixed and heated through.

8. Add a spoonful of the mixture to each clam shell.

9. Cover with foil and cook in a 350 F. oven for 15 minutes; remove the foil and continue to bake for about 5 minutes, or until the breadcrumbs begin to brown.

(Optional: preheat your grill to 350 F. Place the clams on a flat grill pan on the grill covered with tin foil for 15 minutes; remove the foil and continue to bake for another 5 minutes until the breadcrumbs begin to brown.) 

*Note: If using already shucked fresh chopped clams or canned clams, you will need to have previously saved clam shells, or small shallow ramekins. Skip steps 1-3. (24 medium clams equals about ¾-1 cup of chopped clams.) In a small saucepan, lightly sauté a clove of garlic in a little olive oil until just fragrant (not brown). Add ½ cup clam broth + ½  cup white wine and a Bay leaf and reduce over med-high heat to ½ cup of liquid. Add the chopped clams to the hot broth and simmer for a minute or two. Strain the liquid into a bowl to reserve; save the clams in a separate bowl.

Wine pairing: white wine like a Chablis, Albariño, Vermentino, Viognier, Soave 

Asian Shrimp Cakes →

I found this recipe in our monthly Costco catalog and adapted it to my tastes. These Asian-inspired shrimp cakes can be served as a delicious light starter, or as a simple meal accompanied by a salad or vegetable of your choice. The original recipe called for mixing the shrimp mixture vigorously for 5-10 minutes to thicken the mixture to make shrimp balls to then flatten and fry. Being a lazy cook, I cut the mixing time in half and use a ¼ cup measuring cup to scoop the shrimp mixture onto a hot skillet and then slightly flatten each scoop. Much easier!  I highly recommend making your own Duck Sauce, but in a pinch, you can use store-bought duck sauce from your local supermarket. 

Asian Shrimp Cakes
Yield about 10 shrimp cakes 

INGREDIENTS
· 1 pound shrimp (31-40 count)
·  1 small carrot, shredded and chopped into small pieces
·  1/4 cup cilantro, finely chopped
·  2 teaspoons ginger (grated)
·  1 tablespoon minced scallion, white and pale green parts only. Save the healthy green stems to slice thinly for garnish.
·  2 teaspoons dry sherry
·  ½ teaspoon salt
·  1/8 teaspoon ground white pepper
·  2 teaspoons oyster sauce
·  2 teaspoons sesame oil
·  2 teaspoons of jalapeño, minced
·  ¼ teaspoon sugar
·  1 teaspoon cornstarch
·  2 tablespoons plain Panko
·  1 egg
·  3 tablespoons peanut or canola oil (for pan-frying)

 INSTRUCTIONS
1. Pat the shrimp dry with a paper towel. Lay them on a cutting board and lightly “smash” them with the side of a knife or cover them with plastic wrap and pound them lightly with a rolling pin; then coarsely chop them so you have ¼ - ½  inch pieces. (If the pieces are too big, the cakes will fall apart when you turn them in the frying pan.)
2. Using a vegetable shredder/peeler, or box grater, shred and then chop a small carrot into small pieces.
3. In a mixing bowl, combine the chopped carrot, cilantro, scallion, ginger, jalapeño, sherry, salt, white pepper, oyster sauce, sesame oil, sugar, cornstarch, Panko, and egg and mix well.
4. Add the chopped shrimp and mix well. If you don’t mix enough, the mixture will be too runny making it difficult to form the shrimp cakes in the frying pan.  Refrigerate the mixture uncovered in the fridge for at least a half-hour to an hour.
5. Heat a flat-bottomed frying pan over medium-high heat (nonstick or cast-iron works well), until it starts to smoke lightly. Add 2 tablespoons of oil and turn the heat down to medium. Use a ¼ cup measuring cup to scoop out the shrimp mixture onto the frying pan. Slightly flatten each mound of shrimp mixture so you end up with patties about ¾ in thick and about 2 ½ - 3 inches in diameter. (If you flatten the patties too much they will fall apart when you flip them.) To avoid overcrowding in the skillet, you may have to repeat this step with the remainder of the shrimp mixture.
6. Fry each side for about 3 minutes, until golden brown, turning over carefully. Add the last tablespoon of oil to the skillet if needed.
7. Serve hot garnished with the reserved green parts of the scallions thinly sliced and homemade Duck Sauce on the side.

Wine pairing: Chablis, Albariño, Viognier, Vermentino, Dry Riesling; chilled Rosé

Adapted from: https://thewoksoflife.com/chinese-shrimp-cakes/#recipe

Spicy Scallops with Apple-Pear Relish →

This dish combines spicy tender scallops with a fresh tangy relish made from pickled green apple and Asian pear and is an excellent starter to stimulate your taste buds before any rich meal. You can pickle the fruit ahead, or allow an hour for cooling the pickled fruit before assembling the relish; allow an hour to marinate the scallops. Once prepped, the dish comes together as a first course in a few minutes. Enjoy!

Spicy Scallops with Apple-Pear Relish
Serves 4 as an appetizer

INGREDIENTS
For the pickled apple/pear:

• 1 green apple cored, peeled, and sliced ¼ inch

• 1 Asian pear cored, peeled, and sliced ¼ inch

• ½ cup rice wine vinegar

• 1 cup water

• ½ cup sugar

• 1 teaspoon salt

• 1 teaspoon pickling spice from the market

• 2 teaspoons fresh grated ginger

• 2 teaspoons lemon zest

• a few red pepper flakes (optional)

Add all the ingredients except the apple and pear to a non-reactive saucepan and bring to a boil.
Add the apple and pear slices and remove from the heat. Set aside to cool for at least an hour.

For the scallops:

• 1 tablespoon Cajun Spice Mix or store-bought cajun spice mix.

• 2 tablespoons olive oil

• 1 tablespoon fresh lime juice (or lemon juice)

• 1 tablespoon chopped fresh parsley

• ½ tablespoon honey

• ½ tablespoon soy sauce

• 6-8 ounces of Bay Scallops, or Sea Scallops (Note: if using Sea Scallops remove the tough muscle and quarter the scallops)

Mix the first 6 ingredients in a bowl; add the scallops and mix to coat. Marinate for an hour.

PREPARATION
Assemble the relish:
1 cup of coarsely chopped pickled apple/pear
2 tablespoons chopped red onion
½ cup Craisins
¼ cup cilantro chopped
1 tablespoon olive oil
1-2 teaspoons minced red jalapeño chile pepper (optional to taste)
1 teaspoon lime (or lemon) zest

In a bowl, mix all the ingredients and chill for at least an hour for the flavors to meld.
(Note: any left-over apple or pear slices can be stored in a covered glass container with the pickling brine in the fridge for up to a week.)

Cook the scallops:
Broil or pan-sear the scallops on a pre-heated, hot skillet for 2-3 minutes. (If you over-cook they will be tough) Allow them to cool for a few minutes before combining with the apple/pear relish.

Assemble the dish:
Mix the cooked scallops and apple/pear relish and serve plated on a leaf of lettuce.

Wine pairing: viognier, chenin blanc, dry riesling, fume blanc,

Caprese Salad →

Often served as an antipasto, anywhere in the world where Italian food is served you will find the delicious, refreshingly light Caprese Salad. According to popular culinary folklore, the Caprese Salad was invented by a stone mason on the island of Capri in Campania to honor the red, green, and white tri-color Italian flag after the first World War. Red tomatoes, green basil, and white buffalo mozzarella drizzled with local olive oil, flaky salt and freshly ground black pepper; simple and delicious. Another version of where the Caprese originated comes from the folks at La Cucina Italiana, according to them the Caprese salad was first served at the Hotel Quisisana on Capri at a dinner for the Futurists, an avant-gard artistic and social movement that was critical of historical traditions and focused on the dynamism of the modern world for inspiration. In a brilliant piece of public relations, the founder of the Futurist movement, Filippo Tommaso Marinetti, published the Futurist Cookbook which criticized the traditional food culture of Italy, especially pasta! (That got some attention!) Legend has it the chef at the Quisisana created the Caprese Salad as a pasta-less dish to honor the Futurists. Regardless of which story you prefer, the Caprese Salad incorporates four foundational ingredients of traditional Italian food (tomatoes, basil, olive oil, and buffalo mozzarella) into one of the most internationally recognized and enjoyed Italian dishes. Buon Appetito!

CAPRESE SALAD
Serves 4

Ingredients
The basics:

• 5 ripe and firm fresh tomatoes (or an assortment of different tomatoes)

• 2 balls of buffalo mozzarella (if you can’t find true buffalo mozzarella, use fresh mozzarella made from cow milk; I used fresh Mozzarella Ciliegini)

• fresh basil

• extra-virgin olive oil

• salt

• pepper

Optional:
A few drops of good quality Balsamic vinegar (Colavita Balsamic Vinegar from Modena is highly rated and available in many supermarkets), or balsamic reduction; a few rinsed, chopped capers.

PREPARATION
The most common presentation of the Caprese is simply an arrangement of alternating slices of tomato and sliced mozzarella, sprinkled with flaky salt and freshly ground black pepper, topped with fresh basil, and drizzled with extra-virgin olive oil.

If you want to change up the presentation, be a Futurist and use your imagination. Use different kinds of tomatoes (beef steak, orange cherry tomatoes, heirloom tomatoes, etc.) Instead of slicing the tomatoes crosswise into ¼ – ½ inch slices, cut off the stem-end of the tomato and slice the large beefsteak or heirloom tomatoes lengthwise into narrow wedges; cut cherry tomatoes in half; tear, don’t chop the basil leaves; drizzle with olive oil; add a few drops of dark Balsamic vinegar or balsamic reduction; add a few chopped briny capers. Make it your own family tradition.

Ham and Potato Frittata →

What’s the difference between an omelette, a Spanish tortilla, and a frittata? Apart from the country of origin (France, Spain, and Italy), not much. All are egg-based dishes cooked on the stove with or without various added ingredients. The main difference between the three is that the omelette and tortilla are flipped and finished on the stovetop, whereas the frittata starts on the stovetop and is finished under the broiler or in the oven without flipping. Easy and quick to make if you use a mandoline to slice the potatoes, this recipe calls for eggs, sliced potatoes (like the classic Spanish tortilla), onions, and leftover ham and is finished under the broiler in the oven which makes it a frittata. Call it what you want. I call it delicious! If you are not avoiding dairy, add a coarsely grated cheese like Gruyere or Cheddar for an added gooey, deliciously cheesy dimension to the frittata. Bon appétit! Buen provecho! Buon appetito! Enjoy!!

Ham and Potato Frittata
Serves 4-6

INGREDIENTS

• 1 cup of chopped, sliced ham

• 2 large potatoes peeled and thinly sliced

• 1 medium onion chopped

• 8 eggs whisked

• ½ teaspoon salt and ¼ teaspoon black pepper

• olive oil

• ½ cup coarsely grated cheese like Gruyere or Cheddar (optional)

PREPARATION

1. Peel and slice the potatoes about 1/16 inch thick; dry and sprinkle with salt. (Note: a mandoline helps make this step very quick.)

2. Add the potatoes to a cast-iron skillet or ovenproof non-stick skillet with a heavy bottom. Cover the potatoes with olive oil and cook over medium heat for 15-20 minutes or until tender turning over once.

3. While the potatoes are cooking, whisk the eggs in a large bowl. Add the chopped ham and onion, salt and pepper, and mix. If using cheese, add the cheese at this time.

4. Once the potatoes are just tender, drain the oil into a glass measuring cup and carefully add the potatoes to the egg mixture. Mix gently to combine the ingredients.

5. Add a couple of tablespoons of the reserved olive oil to the skillet and heat over medium heat until shimmering. Carefully pour in the egg, ham, and potato mixture. Don’t worry if some of the potatoes break up. Shake the pan gently to distribute the mixture evenly.

6. While you fry the frittata over medium heat, pre-heat your broiler. Once the edges of the frittata are set and just beginning to brown, place the skillet on the top rack under the broiler for one-two minutes monitoring carefully so the frittata doesn’t burn. Once the frittata is golden brown and the center of the frittata is firm and not juicy, it’s done. If the center is still juicy and jiggly, shut off the broiler and place the frittata back in the hot oven on the middle rack. Check again after one-two minutes. If you leave the frittata in the oven too long the egg becomes dry and rubbery.

Serve narrow slices of the frittata as hors d’oeuvres, or serve wedges accompanied with a green salad dressed with a vinaigrette for a quick light mid-week meal, or week-end brunch. For wine, a crisp, chilled Rosé is a perfect choice to accompany this dish.

Smoked Trout Spread →

Closely related to smoked salmon, smoked trout is more delicate and some say less oily and fishy tasting than most smoked salmon. Full of protein, Omega fatty acids, vitamins, and minerals, not only is trout considered a culinary delicacy, it is one of the top three most nutritious fish to eat. Whether you serve it flaked on salads or mixed in with your morning eggs, trout makes an excellent addition to your kitchen pantry. Try substituting smoked trout for smoked salmon in traditional salmon spread, or if you want to try something new, here’s a lighter, tasty alternative to salmon spread that’s great for snacking or to serve with hors d'oeuvres. I hope you like it!

Smoked Trout Spread
makes about ½ cup

Ingredients:

Photo: c. foodblogchef 2021

• 2 tablespoons Shallot and Chive Boursin

• 5 tablespoons crème fraiche

• ¾ teaspoon fresh lemon juice

• ¼ teaspoon dried dill (½ teaspoon fresh dill fronds finely chopped)

• ¼+ teaspoon wasabi (to taste)

• ¼ teaspoon hot sauce (optional: I used Peachy Habanero Hot Sauce)

• 5+ tablespoons chopped smoked trout- to taste (I used Ducktrap River Smoked Trout fillets)

• ¼ teaspoon coarsely ground black pepper

Preparation:

1. Mix the first 6 ingredients well.

2. Fold in the chopped smoked trout and black pepper and mix well with a fork until you have the consistency you want.

3. Serve on your crackers of choice, toast points, cucumber rounds, or individual Belgian endive leaves.

Photo: c. foodblogchef 2021

*Suggested garnishes: chopped fresh dill fronds, chopped pickled apples, and toasted pecans, pomegranate arils, salmon caviar.

Wine pairing: white wines like Champagne, Cava, or Prosecco; Sauvignon blanc, Albariño, Vermentino, or a light dry Rosé

Seared Scallops with Wild Mushrooms and Tangerine Sauce →

Here’s a starter or small-plate dish that is elegant, delicious, and surprisingly easy to prepare. I first tasted a version of this dish at one of our local restaurants and was so impressed I had to make my own. After some research, this is what I came up with. The richness of seared scallops and sautéed mushrooms are paired with a simple citrusy sauce that takes only a few minutes to prepare. Serve it as a starter for a more elaborate meal, or as a small-plate alongside a simple green salad for a delightful light meal that you can have on the table in less than a half-hour. Enjoy!

Seared Scallops with Wild Mushrooms and Tangerine Sauce
Serves 2
Ingredients:

• 6 large scallops (preferably “dry” not chemically treated “wet” scallops; muscle removed

• 6 ounces of chopped wild mushrooms, stems removed (any combination of shiitake, oyster, or cremini will work)

• ½ cup tangerine, satsuma mandarin, or clementine juice (pulp removed; I used 7 satsuma mandarin)

• 2 teaspoons minced shallots

• 1 teaspoon of fresh thyme leaves chopped (or ¼ teaspoon dried thyme)

• a few drops of fresh lemon juice to taste

• 1 teaspoon corn starch

• 2 teaspoons butter

• pinch of salt

• 1 tablespoon Triple Sec or other orange-flavored liqueur (optional)

Preparation:

1. Make the Sauce:

Photo: c. foodblogchef 2021

• Juice the fruit until you have ½ cup; set aside a small amount of juice to combine with the cornstarch.

• Add the juice, butter, and salt to a non-reactive saucepan and heat gently until just simmering and the butter has melted

• Mix the cornstarch with the remaining juice until smooth and whisk into the simmering juice and butter mixture. Continue stirring until the sauce has thickened. (Don’t bring it to a boil.)

• Add the Triple Sec if using and continue to simmer very slowly. If the sauce thickens too much stir in a small amount of water, stirring until you have the consistency you want.

• Taste the sauce and adjust the salt and sweetness. If the sauce is too acidic, add a teaspoon of honey at a time until you have the desired sweetness. If the sauce is too sweet, add a few drops of lemon juice until you have the balance you want.

• Set aside covered to stay warm (you can reheat the sauce on your stove-top or microwave when ready to serve)

2. Sautée the Mushrooms:

Photo: c. foodblogchef 2021

• Add a tablespoon of butter to a heavy bottom skillet and sautée the shallots over medium heat for less than a minute before adding the chopped mushrooms and thyme.

• Stir until the mushrooms have released their water and they just begin to brown.

• Remove from the heat and adjust the salt to your taste. Set aside covered to keep warm.

3. Sautée the Scallops:

• Make sure to dry the surface of the scallops well before sprinkling lightly with salt.

• Add a tablespoon of oil to a heavy bottom skillet over high heat until the oil just begins to smoke.

• Add the scallops around the outer edge of the skillet (that’s where the heat will be uniform); add a knob of butter and baste the scallops with the melted butter. Sear for 2 minutes without moving the scallops; turn over the scallops and cook for another two minutes while basting with the now brown butter.

• Remove the scallops from the pan and plate on a small mound of the sautéed mushrooms. Pour a ring of warm sauce around the mound of mushrooms. Enjoy!

Photo: c. foodblogchef 2021

Wine pairing: Sauvignon blanc, Chablis, Vermentino, or Albariño are all good choices to pair with this dish. You could also try a dry fruity Rosé.

Delicata Squash with Pistachio Pomegranate Relish →

Ruby colored juicy pomegranate arils, salty crunchy pistachios, mint, shallots, oil and vinegar, heaped over a slice of delicious roasted Delicata squash brushed with coconut oil. This simple dish makes an elegant starter or tasty side dish for a main course. Add grilled shrimp drizzled with an anise flavored liqueur like Pastis or Pernod and you have a 5-star first-course. Easy and quick to make, indulge your family and friends! They will thank you!

Photo: c. foodblogchef 2021

Ingredients:

• 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin)

• 2 tablespoons unrefined coconut oil, melted

• sea salt

• freshly ground black pepper, to taste

• 2 tablespoons unrefined, cold-pressed olive oil

• 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses

• ½ teaspoon sea salt

• 1 cup pomegranate seeds (or dried cranberries, or dried cherries)

• ½ cup pistachio nuts, toasted

• 2 small shallots, chopped (or 1 medium)

• 3 Tablespoons fresh mint, chopped

  *Note: this makes about six servings

Directions:

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

Photo: c. foodblogchef 2021
Anise Shrimp with Pistachio Pomegranate Relish

1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.

2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

3. Arrange the squash rings on small plates and spoon the relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce)

*Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/

Seared Scallops with Lemony Pistachio Caper Sauce →

This recipe, adapted from Food and Wine magazine to suit my tastes, can either be served as a starter for a special meal or served along with a green salad for a light meal. The addition of a simple relish of sweet roasted Piquillo Peppers and tangy pickled Jalapeños provides a nice counterpoint to the richness of the scallops and sauce. It’s very easy to make. Give it a try!

serves 4
Ingredients:

• 1-2 anchovy fillets (to taste) coarsely chopped

• 1 tablespoon coarsely chopped pistachios

• 1 tablespoon capers, drained

• 1 garlic clove, coarsely chopped

• 2 tablespoons fresh lemon juice

• 1/4 cup extra-virgin olive oil

• pinch of cayenne

• 12 sea scallops, tough muscle removed

• 2 tablespoons bottled roasted Piquillo peppers minced

• 1 teaspoon bottled pickled Jalapeños minced

• pinch of salt

Preparation:

1. Make the sauce: add the first seven ingredients to a small food processor, blender, or Magic Bullet, and puree until smooth. Set aside for up to 4 hours at room temperature.

2. Make the relish: mix and mash the Piquillo and Jalapeño together along with a tiny pinch of salt.

Photo: c. foodblogchef 2021

3. Cook the scallops: salt and pepper the scallops and sear them on a lightly oiled, very hot cast-iron skillet. Two minutes per side. Don’t move them until you flip them. Remove from the heat and plate.

4. Plate: place 1 tablespoon of sauce on a small plate, spread it, and place 3 scallops atop the sauce on each plate. Top each scallop with a small amount of sauce and a ¼ teaspoon of mashed Piquillo-Jalapeño relish.

5. Garnish with snipped curly parsley and serve with crusty bread for sopping up the delicious sauce.

Wine pairing: Sauvignon Blanc, Vermentino, Verdejo, or Chablis would all work with this rich, tangy dish.

https://www.foodandwine.com/recipes/warm-seafood-salad-pistachio-and-capers

Cured Salmon Gravlax →

If you love salmon here’s a recipe for an elegant first course or to serve as hors d’oeuvre. Originally a traditional Nordic dish, gravad lax, referred to fish that had been buried in the ground to cure. Over time the method was refined from the funky fermented gravad lax to a process using salt, sugar, fresh herbs, and a neutral spirit like Vodka to season and cure the fish producing the delicately flavored salmon that is served at a premium price in fine restaurants across Europe today. The method of making today’s gravlax is surprisingly easy; it just requires a bit of patience. As they say “patience is a virtue” and you will be rewarded. Cheers! Skål!

Cured Salmon Gravlax with Fennel-Orange Crema
Yield: 2 servings as a main course, 8 to 10 as an hors d’oeuvre

For the Gravlax:

• ½ teaspoon black peppercorns
• 2 teaspoons sugar
• 1 ¾ teaspoons kosher salt
• ½ teaspoon finely grated orange zest (can substitute lemon zest)
• 1 one-pound, skin-on salmon fillet
• ½ cup chopped fennel fronds, more for serving (can substitute dill)
• 2 tablespoons chopped fresh tarragon
• 4 teaspoons Vodka or another neutral spirit (Gin, Aquavit, etc.)

For the Fennel-Orange Crema:

• ½ cup crème fraiche or sour cream

• ½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt)

• 1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

• 1 tablespoon chopped fennel fronds, more for garnish

• 1 tablespoon finely chopped fresh tarragon

• ¾ teaspoon finely grated orange zest

• ¼ teaspoon coarsely ground black pepper, more for serving

• Slices of cocktail pumpernickel, for serving

• Fresh lemon juice, for serving

Preparation:

1. To make the cured salmon: using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt, and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh and sprinkle with the spirit. Put the seasoned salmon in a zip-lock plastic bag with the air squeezed out, or wrap well with plastic wrap and place in a skillet or on a sheet pan. Place a plate or other skillet atop the salmon packet and weight-down with something like a 48 ounce can of tomatoes or heavy skillet. Refrigerate for 1 to 3 days. Turn the fish after 12 hours and taste after 24 hours. A moderate cure is achieved after about 36 hours..

2. To make the fennel-orange crema: using a mortar and pestle or the side of a knife, or a microplane mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl and add the crème fraiche or sour cream, 1 tablespoon of fennel fronds, tarragon, orange zest, lemon juice, and pepper. Stir to combine.

3. To serve: wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish across the grain at an acute angle. Spread the fennel-orange crema mixture on slices of pumpernickel, pile the sliced salmon on the pumpernickel, and sprinkle with salt, more black pepper, and a little lemon juice. Top with fennel fronds and diced Pickled Avocado.

Aadapted from: https://cooking.nytimes.com/recipes/1014171-small-batch-gravlax-with-fennel-orange-butter
https://www.bonappetit.com/test-kitchen/ingredients/article/deli-salmon-explained

Wild Mushroom Paté on Crostini with Gremolata Butter →

This simple wild mushroom paté is filled with umami-richness enhanced with garlic, fresh herbs, brandy, and lemon zest. Add the tangy, garlicky, crunchy crostini and you have a sure-to-please starter or appetizer for your vegetarian and omnivore friends. After you try the gremolata butter on crostini or toast, you may decide to keep a small tub in your fridge to have on hand for other dishes.

Wild Mushroom Paté on Crostini with Gremolata Butter

Serves 4-6
Ingredients

• 2 tablespoons olive oil

• 7 tablespoons butter separated (3+4)

• 3 garlic cloves: 2 finely minced + 1 smashed

• 1 small red chili pepper, seeds removed and finely chopped

• about 2 cups mixed mushrooms, chopped (cremini, oyster, and shitake work well)

• 1 tablespoon coarsely chopped fresh flat-leaf parsley (or other fresh herb of choice)

• 1 tablespoon fresh marjoram, or thyme leaves (or combination)

• 1-2 tablespoons cognac or brandy or Marsala

• 1-2 tablespoon grated Parmesan cheese (to taste)

• ½ teaspoon grated lemon zest

• salt and freshly ground black pepper

• diced pickled apples, pears, or beets, or cornichons for garnish (optional but recommended)

• 8 slices of baguette less than a ½ inch thick

Make the Gremolata Butter

1. In a small saucepan or your microwave, melt 4 tablespoons (½ stick) of butter,

2. Mix in the smashed (or finely minced) garlic, lemon zest, and finely chopped parsley and simmer over low heat for 1 minute.

3. Pour the mixture into a small bowl and set aside.

Cook the Mushrooms

1. Heat the olive oil and 3 tablespoons of butter in a frying pan, fry the minced garlic and chili pepper for one minute over medium heat, stirring so you don’t burn the garlic!; then add the mushrooms and saute until the mushrooms have released their water and begin to brown.

2. Add the brandy and cook until the brandy has almost evaporated.

3. Stir in the parsley, thyme (or marjoram), and Parmesan and season with salt and freshly ground black pepper and saute for 2 minutes. Remove from heat and set aside.

4. Optional: for a finer consistency, process the finished cooked mixture in a food processor to your desired texture.

Make the Gremolata Crostini

1. Using a sheet pan, toast the slices of bread on one side under the broiler until light brown (taking care not to burn)

2. Turn the slices over and spread about ½ teaspoon of the Gremolata Butter on each slice.

3. Return the sheet pan with crostini slices to the broiler briefly until golden brown.

4. Spoon over the mushrooms with optional garnish and serve.

Mexican Shrimp Cocktail →

When I lived in Mexico, I fell in love with the various regional versions of shrimp cocktails, especially from the Yucatán and Oaxaca in the south. So much so that I still prefer homemade “Mexican style” cocktail sauce to the bottled stuff available at your local market. If you would like to try an alternative to the typical ketchuppy shrimp cocktail served here in the States, give this version a try. I simplified the original recipe from the New York Times to make it more accessible without sacrificing the wonderful tangy complexity of the sauce. Buen apetito!

Mexican Shrimp Cocktail
Serves 6 as a starter, or 4 as a light meal with a green salad.

Ingredients for the sauce:

• 2 tablespoons green olives, chopped

• 3 tablespoons extra-virgin olive oil

• 1/4 cup ketchup

• 1/4 cup chili sauce

• 2 teaspoons fresh oregano (or ¾ teaspoon dried)

• 2 tablespoons parsley, roughly chopped

• 1 tablespoon jalapeño pepper, roughly chopped (more if you want more heat)

• 1/4 cup fresh lime juice

• 1/2 cup Clamato juice (or ¼ cup clam juice; ¼ cup bottled tomato juice)

• ½ an eight-inch Anaheim chile roasted, peeled, seeded, and chopped; half reserved (see *Note)

Ingredients for the pico de gallo:

• 1 cup tomatoes, seeded and diced

• 1/2 cup white onion, diced

• 1 teaspoon garlic, minced

• 1/4 cup cilantro, chopped

• 2 teaspoons minced jalapeño

• 1/2 teaspoon salt

Ingredients for the seafood:

• 1 avocado, peeled, pitted, and diced

• 1/2 reserved Anaheim chile, roasted, peeled, seeded, and diced

• 1 pound large shrimp (16-20 count) peeled, deveined, and boiled for two minutes, drained and plunged into cold water; 3 per person as an appetizer, or 5 for a light meal. Substitute medium shrimp if you prefer.

Preparation:
1. Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
2. Add the pico de gallo ingredients to the sauce.
3. Delicately fold in the avocado and shrimp. Spoon into ice cream-sundae or martini glasses and serve with warm tortilla chips.
4. Garnish with chopped cilantro.

*Note: place the chile under the broiler until charred (2-3 minutes per side). Put the chile on a plate and cover with another plate. Wait 5 minutes, uncover and the skin should peel off easily. Slice the chile lengthwise and scrape out the seeds.

*Note: for a great light summer meal, serve with a mixed green salad with a bit of crumbled goat cheese or Mexican cotija dressed with a light vinaigrette alongside the cocktail.

Wine pair: my first choices would be a Rosé, Chablis, or a Chardonnay/Viognier blend that would stand up to and complement the complex acid and spice in the cocktail. Stay away from heavy oaky Chardonnays or overly minerally whites.

https://www.epicurious.com/recipes/food/views/campechana-extra-mexican-seafood-cocktail
Adapted from Levi Goode at Goode Company Seafood in Houston.

Cantaloupe Olive and Cucumber Salad →

Who doesn’t love sweet juicy summer melon? Colorful and super easy, this starter was inspired by an article by Anna Stockwell for Epicurious in 2018 where she lays down the magical interplay of salty, sour, sweet, savory, and umami with melon. Meaty, pimento stuffed Spanish olives, juicy sweet cantaloupe, crunchy cucumber, and basil dressed with a splash of lime juice and olive oil over a slice of Serrano Ham or Prosciutto with balsamic reduction. Solid alchemical, gastronomic gold!

Yield: 4 first course starters
Ingredients:

• 1 cup of ripe cantaloupe (cut in ½ inch cube)

• ½ cup cucumber peeled and seeded (chopped smaller than the cucumber)

• ¼ cup of coarsely chopped green Spanish olives stuffed with pimentos (more if you love olives!)

• 2 tablespoons thinly sliced fresh basil

• 2 tablespoons chopped red onion (optional)

• 1 tablespoon lime juice or white Balsamic vinegar

• 3 tablespoons olive oil

• 4 thin slices of prosciutto or Serrano ham

• 4 teaspoons of balsamic reduction (optional; see *note)

• Salt and pepper

Preparation:

1. Combine the first five ingredients.

2. Whisk together the lime juice and olive oil; drizzle over the salad and mix well.

3. Lay the prosciutto on salad plates and top with the salad mixture. Sprinkle with salt and pepper.

4. Either drizzle a teaspoon of balsamic reduction over the salad or on the plate along side the salad.

(*Note: Balsamic reduction is a great addition to your kitchen. Start with 2/3 of a cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce the heat to a hot simmer until the vinegar has reduced by 1/3-1/2. It will be syrupy and coat the back of a spoon. Sweeter and more complex than plain balsamic vinegar you can use it on salads, meats, or many fruits. It will keep in a closed glass container on your counter for up to a week, or indefinitely in the refrigerator.)

Pickled Beets with Fresh Mozzarella and Pesto →

Roasted, boiled, steamed, or pickled beets will add vibrant color to salads, as a side dish, or as a first-course. Beets are colorful and controversial and loaded with nutrients. Some people love their slightly sweet earthy flavor; to others they taste like dirt. The two common types of beets are “red” and “golden” beets, each with a slightly different flavor profile apart from their color. Golden beets are slightly sweeter than the reds and won’t discolor your hands or counter the way red beets will. A feast for the senses, this colorful visually appealing starter dish pairs sweet-tart, earthy pickled red and golden beets with with slightly salty, creamy fresh mozzarella with a hint of umami-rich pesto and fresh basil.

Ingredients:

• 2 Beets about 2 ½ inches in diameter (red or yellow, or one of each)

• Pickling Spice (see recipe below)

• 8 ounces fresh mozzarella

• Pesto

• Basil leaves for garnish

Preparation:

1. Pickle the beets and allow to marinate in a glass container in the fridge overnight.

2. Place a beet round on a small plate and top with a ¼ inch round of mozzarella.

3. Top with a teaspoon of pesto on the cheese.

4. Garnish with fresh basil.

Pickled Beets:

Ingredients:

• ½ cup cider vinegar
• ¼ cup of water
• ¼ cup sugar
• 1 teaspoon pickling spice
• 1 small bay leaf (not California)
• ¼ teaspoon whole black peppercorns
• 2 medium size beets (2 ½ inch) sliced in ¼ inch rounds

Preparation:

1. Peel and slice the beets to ¼ inch rounds.

2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes).

3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside.

4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature.

5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets. Cut in half if necessary to fit in the mouth of the jar, seal and refrigerate overnight before using.

*Pickled beets will keep refrigerated in a sealed glass container for about 5 days.

Polenta Cakes →

What to do with leftover Creamy Parmesan Polenta? Turn it into delicious slightly crunchy-creamy Polenta Cakes. Simply take a handful, or scoop of the leftover polenta and make patties about 1/2-3/4 inch thick and pan-fry them on a hot griddle. A tribute to the versatility of polenta, you can make breakfast polenta cakes with an egg on top; cut the cakes into quarters and serve them as appetizers with toothpicks with a simple marinara for dipping, or create a first-course with the topping of your choice. As a main course with a green salad, these polenta cakes are delicious with shredded Beef Ragu as pictured. If you want to use the polenta cakes as a first course, you might want to make them thinner than ½ inch like the photo. Served as a starter, thin polenta cakes are perfect vehicles for creamy and savory toppings or serve them for a light lunch with a green salad. For a savory variation of the basic polenta, you could add a bay leaf or 1/4-1/2 teaspoon of thyme while cooking. For a saltier polenta, substitute Pecorino Romano, aged Gouda, or Gorgonzola for the Parmesan. Experiment and find the combination that you enjoy. Let your imagination be your guide.

1. Make the Polenta.

2. If you’re not using leftover polenta, line a baking dish with plastic wrap, or grease the sides of the dish with butter or olive oil.

3. Pour the freshly made hot polenta into a baking dish or sheet pan that will allow you to spread out the hot polenta to about 1/2-3/4 inch thickness. Spread the top evenly, allow to cool, cover with plastic wrap, and refrigerate until firm.

4. Slice into rectangles or squares, or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non stick pan with a little olive oil until brown on both sides. (2-3 minutes on a hot skillet)

Crab Cakes pour tout le monde →

I fell in love with Crab Cakes years ago when I used to spend time in Baltimore, Maryland. Like so many regional delicacies, crab cakes inspire great culinary passion and debate when it comes to determining “What is the best Crab Cake?” Analogous to cooking an authentic French Bouillabaisse, authentic crab cakes must be made with fresh, locally sourced seafood, in this case fresh, mid-Atlantic lump blue crab meat, eggs, and a small amount of a binder like crushed crackers, with minimum added flavors. The holy grail is to showcase the delicate flavor of the crab. For those of us who don’t have easy access to fresh Chesapeake Bay lump, blue crab meat, this presents a problem. Several years ago, I became a bit obsessed with finding an acceptable alternative to Shirley Phillips’ original crab cake recipe. I researched and tried a lot of crab cake recipes and this is what I came up with. If you’re lucky enough to have access to fresh, lump blue crab meat, be sure to try Shirley’s original recipe. On the other hand, if you are someone who likes/loves crab cakes, but who has to rely on pasteurized canned crab meat from your supermarket or local fishmonger, you might like this recipe. It incorporates fresh herbs to amplify the taste of more commonly available canned crab meat. I hope you like it. I call them “Crab Cakes for Everybody”.

Yield: about 12-16 appetizer size crab cakes

Ingredients:

• 1/4 cup mayonnaise

• 1/4 cup minced green onions

• 2 large egg yolks

• 2 tablespoons fresh lemon juice

• 4 teaspoons minced fresh dill or fennel fronds (or 1 tsp. dried dill)

• 4 teaspoons minced fresh tarragon (1 tsp dried)

• 4 teaspoons minced fresh cilantro (or 1 tsp. Old Bay seasoning)

• 1 tablespoon Dijon mustard

• 1 tablespoon finely grated lemon peel

• dash of Worcestershire Sauce

• a few drops of Tabasco (optional)

• 1/4 teaspoon ground black pepper

• 1 pound blue crab meat or Dungeness crab meat (if you can’t get fresh, use canned crab)

• 2 cups panko (Japanese breadcrumbs), divided

• 2 tablespoons (or more) butter

• 2 tablespoons (or more) grapeseed oil

Preparation:

1. Line baking sheet with waxed paper.

2. Whisk first 10 ingredients in large bowl.

3. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.

4. Place remaining panko on rimmed baking sheet, spreading slightly.

5. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. (*Note: to avoid breaking apart the patties when turning, use a spatula to gently turn over each patty.)

6. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day. (This allows the flavors to integrate and makes the patties easier to work with when you fry them.)

7. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.

8. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Serve with Remoulade Sauce.

Wild Mushroom Toast with Pickled Apples →

This sweet-tart, savory, umami laden, crunchy-chewy starter gives your dinner guests a hint of things to come. Use any combination of mushrooms. I often use cremini and shitaki, but any combination (eg. portobello, morels, oyster, maitake, etc.) will work just fine. You can also use this as an appetizer serving smaller portions. Your guests will thank you.

Serves 6

Ingredients:

• 3/4 pound(s) mixed fresh mushrooms

• 2 tablespoons olive oil

• 1 tablespoon finely chopped shallots

• 2 cloves garlic

• 1/4 cup low-sodium chicken broth

• 1 tablespoon cognac or brandy

• 2 tablespoon(s) butter

• 1/2 teaspoon(s) salt

• 1/4 teaspoon(s) ground black pepper

• 1 sprig rosemary

• 1 sprig(s) thyme

• 2 tablespoons chopped flat-leaf parsley

• Diced Pickled Apples for garnish

• Garlic bread toast points lightly toasted

• Shaved Parmesan (optional)

Preparation:

1. Heat oven to 450 degrees F.

2. Slice fresh mushrooms 1/4-inch thick.

3. Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid; about 10 minutes. Add the shallots, garlic. Cook until liquid has evaporated. 5

4. Add broth, cognac, butter, salt, pepper, and sprigs of rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for about 30 minutes. Stir in remaining herbs

5. Serve warm on garlic bread with Parmesan curls.

Adapted from: https://www.countryliving.com/food-drinks/recipes/a1935/wild-mushroom-toast

Cajun Shrimp with Anise Flavored Parsnip Purée and Pickled Apples →

Parsnips don’t get no respect! A few years ago, we were having dinner at Hen of the Woods in Waterbury, VT. We ordered a starter that paired anise-flavored, pureed parsnips, pickled apples, and lobster meat. Wow! I’ve been hooked ever since. I adapted the recipe and substituted spicy shrimp for the lobster to compliment the creamy, licorice-flavored parsnips and tangy pickled apples. I hope you enjoy it.

Photo: c. foodblogchef 2019

Serves 4

Ingredients:

• 8 Cajun Shrimp (recipe below)

• Parsnip Purée (recipe below)

• 2-3 tablespoons Pickled Apples (recipe below)

• 3 tablespoons lightly toasted Panko bread crumbs.

Preparation:

1. Dice pickled apples to 1/4 inch pieces and mix into warm parsnip purée.

2. Cook the shrimp. (*Note: if you only want to cook 8 shrimp, adjust the marinade to 1/2 cup and broil the shrimp.)

3. Mound a couple of tablespoons of purée on each plate and top with 2 shrimp.

4. Sprinkle with toasted Panko.
   

1. Cajun Shrimp

Serves 4 alone as an appetizer
Ingredients:

• 1/2 cup olive oil

• 2 tablespoons Cajun or Creole seasoning

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley

• 1 tablespoon honey

• 1 tablespoon soy sauce

• Pinch of cayenne pepper

• 1 pound uncooked large shrimp, shelled, deveined

• Lemon wedges

• French bread

Preparation:

1. Combine the first 7 ingredients in a 9x13-inch baking dish.

2. Add shrimp and toss to coat. Refrigerate 1 hour.

3. Line a sheet pan with tinfoil and pour on the shrimp and marinade.

4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally.

5. *Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook.

6. Garnish with lemon wedges and serve shrimp with French bread.

   Adapted from: https://www.epicurious.com/recipes/food/views/spicy-baked-shrimp

2. Parsnip Purée

Ingredients:

• 5 medium parsnips, peeled and chopped into 1/2-inch-thick slices

• 3 tablespoons sour cream or crème fraîche (available in the dairy section of your market)

• 2 cups chicken stock or low-sodium chicken broth (or water)

• 1-2 star anise pods

• 1/2 tablespoon fine sea salt

• 1 teaspoon freshly ground black pepper

Preparation:

1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover.

2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes.

3. Remove the parsnips with a slotted spoon to a food processor or blender.

4. Reduce the chicken stock with the Star Anise by a half.

5. Working in 2 batches, pureé hot parsnips sour cream or crème fraîcheuntil smooth.

6. Continue to add small amounts of the reduced anise-flavored stock to the puree until you have a creamy smooth puree.

3. Pickled Apples

Ingredients:
• 1 red apple such as Gala or Honey Crisp
• 1/4 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pickling spice from the market

Preparation:

1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.

3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.)

4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Seared Scallops with Romesco Sauce →

Rich colorful Romesco sauce features almonds, olive oil, peppers, and tomatoes….ingredients widely used in Spanish cuisine. It’s not surprising almonds and olive oil are popular ingredients in many Spanish dishes: Spain is the number one producer of olive oil in Europe and second to the United States in producing almonds. Serve the sauce with fish or shellfish and/or grilled vegetables, or on crostini. It is also an excellent dip for crudités (assorted raw vegetables).

Romesco Sauce

Yield: about 2 cups

Ingredients:

• 1 medium red pepper, and

• 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed

• 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

• 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted

• 2 large garlic cloves, peeled

• ½ cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts (I use ¼ c. of each)

• 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat)

• 1 tablespoon chopped fresh Italian parsley

• 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.)

• Salt, preferably kosher salt, to taste

• Freshly ground pepper to taste

• 2 tablespoon sherry vinegar

• ¼ to ½ cup extra virgin olive oil, as needed

  (*Note: Romesco will keep for a few days in a tightly sealed glass container in the fridge.)

Preparation:

Preheat the broiler and cover a baking sheet with foil.

1. Lightly toast the bread and nuts and set aside.

2. Cut the tomatoes in half, core and seed them; do the same with the peppers and quarter them.

3. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers)

4. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder to the bowl and process to a dry paste.

5. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt and pepper and process until smooth.

6. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl.

7. Taste and adjust seasoning, adding salt or chile as desired.

8. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using.

9. Left-over sauce will keep in the refrigerator in a tightly closed container for several days.

*Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12 ounce jar of Roasted Peppers, drained and patted dry. Proceed as above.

Seared Scallops:

Serves 4

1. Use 12 large sea scallops, preferably flash frozen, to avoid the bitter taste of chemically treated scallops.

2. Pat the scallops dry and salt and pepper them.

3. Heat a heavy frying pan like a cast iron skillet until it is very hot. (Your seasoned cast iron pan will begin to smoke.)

4. Add 1 tablespoon of olive oil, swirl the oil in the pan and add 6 scallops, cooking without moving the scallops for 2 minutes per side. Flip the scallops and cook for an additional 2 minutes. This should ensure a nice seared crust on the scallops without over-cooking them.

5. Remove the scallops to a platter and tent; repeat the process above with the remaining 6 scallops.

Prepare the plates:

Spoon 3-4 tablespoons of Romesco onto a small plate, top with 3 scallops on each plate.
Garnish with a few strands of green Japanese Salad for added color and texture. (optional)
Serve with a crusty bread to dip in the delicious sauce.

A Spanish Albariño or Verdejo, or a light Italian Vermentino, a soft Sauvignon Blanc, or even a slightly effervescent Portuguese Vinho Verde pair well with this dish. Salud!

Adapted from: https://cooking.nytimes.com/recipes/1016089-martha-rose-shulmans-romesco-sauce

Anise Flavored Shrimp, Frico, and Delicata Squash with Pomegranate, Pistachio Relish →

This is an elegant starter for a special meal. It takes a bit of prep work, but the results are worth it. Make the Fricos a day ahead. They will keep for a couple of days in an air-tight container. Try not to eat them all before you make the shrimp and relish.

1. PARMESAN FRICOS (CHEESE CRISPS)

Ingredients:

• 1- 8 ounce piece Parmigiano-Reggiano

• 2 1/2 tablespoons all-purpose flour

• 1/2 teaspoon black pepper

• 3/4 teaspoon herbes de Provence, optional

• ½ tbs lemon zest

  *Note: make the Fricos first and store them between sheets of parchment paper. They will keep for a couple of days in an airtight container.

Directions:

Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also.

1. Using the largest holes on a box grater, coarsely shred the cheese.

2. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.

3. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.

4. Flatten each mound slightly with your fingertips to form a three-inch round.

5. Bake the fricos until golden, about 10-12 minutes.

6. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.

   *Frico recipe adapted from: https://www.splendidtable.org/recipes/lacy-parmesan-frico

2. ROASTED DELICATA (or ACORN) SQUASH WITH POMEGRANATE-PISTACHIO RELISH

RELISH:

Ingredients:

• 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin)

• 2 tablespoons unrefined coconut oil, melted

• sea salt

• freshly ground black pepper, to taste

• 2 tablespoons unrefined, cold-pressed olive oil

• 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses

• ½ teaspoon sea salt

• 1 cup pomegranate seeds (or dried cranberries, or dried cherries)

• ½ cup pistachio nuts, toasted

• 2 small shallots, chopped (or 1 medium)

• 3 Tablespoons fresh mint, chopped

  *Note: this makes about six servings

Directions:

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.

2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

3. Arrange the squash rings on small plates and spoon relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce)

   *Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/

3. ANISE FLAVORED SHRIMP

1. Saute 6 extra large shrimp for one minute on each side.

2. Add 2 tablespoons of anise flavored liquor (Anisette, Pastis, Pernod), stir the shrimp briefly to coat with the liquor and remove from heat.

4. ASSEMBLE THE PLATES:

1. Gently stand a Frico on edge vertically into the mounded Relish and place an Anise Flavored Shrimp on the Relish leaning against the Frico.

2. Serve at room temperature.

*Note: a soft Loire Valley Sauvignon Blanc or a Viognier pairs nicely with this dish.