The PERFECT Shrimp Cocktail

Thursday, December 16th, 2010 | posted by wendy

The secret to perfectly cooked shrimp, according to our own Shrimp-Master Bernie, is:

  • Devein jumbo shrimp using a shrimp knife (available at the market), then peel except for the last segment above the tail
  • Bring salted water in a large pot to a rolling boil
  • Throw shrimp into the boiling water, stirring often so tails curl up nice and tight
  • Before the water comes back to a full boil (3-4 minutes), remove the shrimp and drain in a collendar, then submerge the hot shrimp into a bath of ice water to shock and stop cooking
  • Chill and arrange on a plate with cocktail sauce and lemon wedges
Posted in Recipes | 2 Comments »
Tags: , ,

Mike Monahan's Secret Stuffed Clams

Friday, December 10th, 2010 | posted by wendy

This is an easy, favorite appetizer to get the party started.

8 cherrystone clams
2 T olive oil
2 cloves garlic (minced)
1 stalk finely chopped celery
2 T onion
4 T parsley (finely chopped)
2 t dried basil
1 t dried oregano
1 T fresh lemon juice
1/2 of a large roasted red pepper (finely chopped)
2 t jalapeño (finely chopped)
3 T grated Reggiano Parmesan
1 1/2 c (or so) bread crumbs
1 egg
4 oz. pancetta or linguica or chorizo (finely chopped or pulsed in a food processor)
paprika

Steam clams in 1/4–1/2 inch of water until they just begin to open. Remove meats and save the shells. Finely chop the clam meats and set aside.

Sauté pancetta, celery, garlic, onion and jalapeño until pancetta is cooked and the vegetables are softened. Combine in mixing bowl with roasted red pepper, herbs, chopped clams, parmesan, lemon, egg and mix in the bread crumbs until the mix holds together in a ball in your hand. Stuff the 8 shells and top with a little paprika. Bake at 375° for about 10–12 minutes or until nicely browned. Serve immediately.

Posted in Recipes | 3 Comments »
Tags: , ,

Octopus with Potatoes

Friday, December 3rd, 2010 | posted by wendy

This is a favorite around our house. Serves 4.

2.5 lbs. fresh Spanish baby octopus (frozen is OK if fresh is unavailable)
1.5 lbs. fingerling or redskin potatotes
4 cloves garlic
2 T fresh, chopped parsley
2 T chopped onions
6 T extra virgin olive oil
3 T rice vinegar
2 t dried oregano
2 t dried basil
1 t dijon mustard
juice of one lemon

Boil potatoes for about 15 minutes, then chill and cut into 1-inch cubes.

Boil octopus for 45 minutes. 10 minutes before the octopus is done, fry the cubed potatoes in 3 T olive oil, tossing occasionally to brown, then add the garlic and cook until fragrant (about 30 seconds) then add slices of octopus and gently toss with the vinaigrette and herbs. Serve warm.

Posted in Recipes | 2 Comments »
Tags: ,