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With Turkey Day over, it’s time to focus
on holiday entertaining – and when it
comes to appetizers and party pleasers, nothing
shines like shellfish!
Two of the brightest shining stars in the
shellfish world are Clams and Shrimp – they
both make amazing appetizers, first courses,
or entrées and pair beautifully with
wine. Here are some delicious recipes
that will are sure to steal the show! -
Chef Mick
Quick
Clams in Herb Butter
A sure-hit appetizer, or a delicious
entrée with pasta - Pana Pesca clams
assure a clean, no sand clam dish in minutes.
2 lbs Pana Pesca frozen whole clams
2 TBS olive oil
1 TBS minced shallots
3-4 TBS minced sweet onion
1 stick butter
2-3 TBS minced fresh herb medley of your choice
1 clove garlic, bruised
pinches of crushed red pepper and fine white
pepper
zest and juice of ½ lemon
minced chives, or fresh minced herbs
Thaw clams, and keep cold.
In a heavy skillet over a medium-high flame,
sauté shallots and onions in oil until
tender. Add remaining butter, herbs,
garlic and lemon, and bring to a simmer. Add
clams; partially cover and cook for 5 minutes – stirring
several times. Remove lid and finish
cooking, about 3 minutes longer.
Remove clams to an appropriate serving bowl,
drizzling them with remaining sauce. Sprinkle
with chives or more fresh herbs. Can
also be used over pasta. -Chef Michaelangelo
(mick) Rosacci
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Clams
Casino
A quick appetizer using frozen clams on the
half shell – a major time saver!
2 TBS olive oil
1 TBS butter
3/4 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
2 TBS prepared chopped fresh garlic
1/2 cup panko bread crumbs
4 slices finely diced bacon
1 tsp dried oregano
1/3 cup grated parmesan cheese
Pana Pesca clams, thawed and on the half shell
- Thawed (24-48 clams - it all depends on the
size of clams, and how heavily you would like
to stuff them.)
Garnish: paprika, olive oil, fresh parsley,
lemon wedges and zest
Saute the garlic, pepper and onion in the
butter and olive oil until tender. Fry the
bacon, drain and chop.
Combine sauteed vegetables with bacon, Panko
crumbs, oregano and Parmigiano and toss to
combine well. Place clams on the half shell
on a sheet pan - a layer of coarse salt or
fresh herbs on the pan can keep them from spilling.
Sprinkle lightly with paprika and drizzle
with olive oil. Roast in the top of a preheated
450 degree oven for about 5 minutes and serve
immediately as an appetizer. - Daniel
Rosacci
Linguini
with Clam Sauce - White
Bursting with the flavor of clams, this
dish is for the true seafood lover. Garlic
and clam quantity can be adjusted to taste.
12-16 small cherry stone clams (live or Pana
Pesca frozen clams)
1/2 pound imported Italian linguini, or similar
extra virgin olive oil, as needed
2 garlic cloves, pressed
1/2 to 1 onion, minced or sliced
10-12 ounces chopped or baby clams
1/2 cup clam juice
1/4 cup white wine or vermouth
3 TBS fresh minced Italian parsley
2 TBS fresh minced oregano
2 TBS fresh minced tarragon, thyme or herbs
of your choice
pinches of crushed red pepper
1/8 tsp. pepper
fresh lemon wedges & zest
If using live clams, clean and soak in several
changes of water with plenty of fine sea salt – it
should taste as salty as the sea. If
using frozen clams, thaw but keep cold.
Prepare salad or side dishes and then begin
boiling water for pasta, cooking according
to package directions. Prepare all ingredients,
and have them close at hand.
For Live Clams
In a large sauté pan, sauté garlic
and onion in about 1/4 cup olive oil until
golden. Add wine, whole clams, clam juice,
peppers, and half of the fresh herbs. Simmer
uncovered, removing clams as they open. Reduce,
taste and adjust sauce. Add chopped clams (and
strained liquor if desired) and heat through. Taste
and adjust. Add back clams or keep warm
and use to garnish pasta.
For Frozen Clams
Sauté garlic as above, and then add
wine, clam juice, peppers and half of the herbs;
reducing to taste. Add thawed clams,
toss and bring back to a simmer, and then add
chopped clams – adding the strained clam
liqueur to taste. Taste and adjust.
Drain pasta well and reserve at least 1 cup
of pasta water. Combine clams and sauce
in either pot or pan and toss over medium heat. Simmer
to finish pasta and marry with the sauce. Toss
with remaining fresh herbs and serve garnished
with lemon wedges and lemon zest. Serve
with rustic bread, salad, and white wine. – Chef
Michaelangelo (mick) Rosacci
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Coconut
Shrimp Sticks
Tasty shrimp on a skewer coated in a
sweet coconut crust – can be made
ahead and fried just before eating.
One pound large shrimp (21-25 count), peeled
and deveined
4 egg whites
Fine sea salt, fine white pepper, cayenne
Cornstarch, as needed
2 cups sweetened shredded coconut
Canola oil
Peel and devein shrimp, remove tail. Holding
shrimp straight; slide a bamboo skewer from
tail to head. Dab away excess moisture
with kitchen towels and arrange skewered shrimp
on cutting board. Beat egg whites well,
reserving yolks for another use.
Sprinkle skewered shrimp lightly with sea
salt, pepper and pinches of cayenne or herbs
as desired. Dust lightly, but evenly
in cornstarch, shaking off excess. Arrange
bowls of coconut and egg white next to the
skewered shrimp.
Dip the shrimp into the eggs, shake off excess,
and then coat generously in the coconut, pressing
it in for generous coverage. Set aside
to set up – can be held in refrigerator
for hours before cooking.
Deep fry in 350 degree oil in a pan deep enough
to hold shrimp vertically: hold onto skewers
and splay shrimp skewers so they don’t
touch, and carefully dip in hot oil, frying
until golden brown, just a couple of minutes.
Serve with locally made East West Peanut Sauce,
Mandarin BBQ Sauce or Sweet & Sour Sauce. – Chef
Michaelangelo (mick) Rosacci, www.TonysMarket.com
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Japanese
Fried Shrimp
This is a crispy fried shrimp on a skewer
that nobody can resist – possibly the
ultimate appetizer!
1 cup flour
1 egg, lightly beaten
scant 3/4 cup water
1 pound large raw shrimp
1 cup panko breadcrumbs, seasoned with 1/2
tsp fine sea salt
canola or peanut oil for frying
East West Sweet or Spicy Ginger Dipping Sauce
(or Ponzu, or your favorite dipping sauce)
With a one cup measuring cup, measure flour
into a medium bowl. In the same cup,
add one egg and beat slightly, then add water
to fill about 4/5 full and beat well. Stir
liquids into flour, stirring just to moisten;
should be like a thin, lumpy pancake batter
with bits of flour still showing – adjust
if needed. Over stirring will make the
batter tough. Set aside.
Peel and de-vein shrimp and slide a long toothpick
or short wooden skewer from tail to head of
shrimp. Dip shrimp in batter, and then
roll in panko crumbs. When several are
ready, place into hot oil (360-380 degrees) – you
can prop against the sides of your pan, or
hold the shrimp with the stick – take
care not to burn yourself! Fry shrimp
until golden brown, 1-2 minutes, and then drain
on a rack or paper towels.
Serve with ponzu, or your favorite dipping
sauce. – Chef Michaelangelo (mick)
Rosacci and Sachiko Koch
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