Clam fritters

Ingredients

4 cups ground clams
4 eggs, beaten
6 slices fresh white bread, crust removed and made into crumbs using a food processor.
1/2 tsp dried thyme
4 tbsp mayo

1/2 tsp cayenne pepper
2 tbsp celery, minced
1 tbsp butter
1/2 cup shallots, minced
1/4 cup red pepper, minced
1/4 cup fresh minced parsley
salt and pepper to taste

Egg and flour or panko bread crumbs

How to prepare

Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut

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Egg rolls

Ingredients

Filling 888
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook’s notes)
2 1/2 heads napa cabbage, cored and shredded
3 large carrots, peeled and cut into 1/2″ long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
1 package (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying

How to prepare

Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 minutes in hot water or until softened; drain. For traditional egg rolls, substitute 8 ounces of ground pork for smoked chicken. You can also substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling. Lay several egg roll wrappers on work surface. Place about 2 rounded tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper. Roll, making a tight cylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in small batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1 tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4 cup water procedure: in a small saucepan over medium heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.

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Asparagus fritters

Ingredients

2 lbs asparagus
1-1/2 cup flour
2 tbsp fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

How to prepare

Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1″ pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

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Greek stuffed peppers

Ingredients

1 cup cooked ground beef
1 cup cooked rice
green onion
fresh mint
cinnamon

How to prepare

In a pot, place desired amount of ground beef, wine, and water to cover beef. Add 1/2 – 1 tsp cumin per lb of beef. Add a few garlic cloves. Cook until mixture boils and beef browns. Skim off the fat with a net strainer. This will result with”lean” beef on the bottom of the pot, and a beef broth to be used for soup or stock.
Combine ingredients and stuff a green or red pepper with it. Pour a fresh tomato puree’ over the top and microwave/bake until cooked.

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Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

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Gourmet

Ingredients

1 head boston lettuce, washed, dried, & chopped fine
1/2 lb fresh spinach, washed, dried, & chopped fine
1 cup scallion, minced
2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced
1 cup unsalted butter
2 tbsp pernod
1 tbsp anchovy paste
1/8 tsp cayenne pepper
12 slices bacon, lean
36 lg oysters in shells
coarse salt for platters
lemon wedges

How to prepare

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 tbs. Of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve.

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Deep Dish Spinach Pizza

Ingredients

16 oz loaf frozen bread dough, thawed (I just use my pizza dough recipe)
2-10 oz pkgs frozen chopped spinach
1/4 cup chopped onion
1 tbsp butter
1 beaten egg
1 15 oz carton ricotta cheese
2/3 cup grated Parmesan (preferably fresh)
1 8 oz can pizza sauce
1 1/2 cup shredded mozzarella

How to prepare

Let dough rise according to pkg directions; punch down. Grease a 13×9 baking pan, roll dough into 14×10 rectangle and pat into pan going up 1 inch on sides. Prick bottom and sides of dough – bake 425 degrees about 10 min. , cool.
Meanwhile, cook spinach, drain well. Saute onion in butter; combine egg, ricotta, Parmesan, spinach and onion – spread over crust. Pour pizza sauce over all, sprinkle mozzarella on top and bake at 375 degrees about 15-20 minutes. (actually, I never saute the onion – I just add it raw)
The whole thing can be frozen if you leave off the mozzarella – you bake it frozen at 375 degrees for 60-65 minutes, then top with mozzarella and bake about 10 minutes more or until cheese melts. Let stand 5 minutes before cutting.

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Greek meat balls – keftedes

Ingredients

1 1/2 lb ground beef
2 medium onions
1/8 tsp pepper
3/4 cup water
5 bread slices, moistened
1 chopped parsley or mint
1 egg
1 clove garlic

1 1/2 tsp salt

How to prepare

1. Combine all ingredients. Shape into small balls, or large flat cakes.
2. Roll in flour; fry in vegetable oil. Makes 30 small keftedes.
Note: can use chopped oregano with, or instead of, parsley and/or mint.

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Sesame Chicken Strips

Ingredients

1 cup mayonnaise
2 tsp dried minced onions
2 tsp dry mustard
1 cup crushed butter flavored crackers
1/2 cup sesame seeds
2 lb boneless chicken breast (or chicken tenders)

Sauce:
1 cup mayonnaise
2 tbsp honey

How to prepare

Combine mayonnaise, onion and mustard. In another bowl combine crackers and sesame seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayonnaise mixture and then cracker mixture. Place in a single layer on greased baking sheet. Bake at 425’F for 15-18 min. Combine ingredients for sauce and serve as a dip with the chicken.

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