Baked Stuffed Clams a la Beekman Arms

(Yields 6-8 Coquille or large clam shells)

This recipe is a scaled down recipe from a recipe I used while chef at the Beekman Arms Hotel in Rhinebeck NY.

4 tbsp olive oil

1 tbsp bacon fat or margarine

1/3 cup chopped celery

1/3 cup chopped onion

1 tbsp chopped red pepper

2 oz white wine

12 oz chopped clams with juice

1 tbsp chopped parsley

1/2 tsp thyme

1/2 tsp marjoram

2 dashes of Tabasco

2 tsp Worcestershire sauce

1 tsp Old Bay Seasoning

2 tbsp grated cheese

5 cups bread cubes (or make your own with two day old French or Italian bread)

Sauté onions, celery and red peppers in oil and bacon fat.

After three minutes add white wine and chopped clams.

Sauté another 3-4 minutes.

In a large mixing bowl fold clam mixture and all remaining ingredients.

Mix well, then portion mixture into shells.

Bake at 400 degrees for 15-18 minutes. 

Serve with fresh lemon wedges.

How To Butterfly Shrimp & Prepare For Stuffing

Start with peeled and deveined shrimp, 16-20 count.

Following the vein, slightly slice each shrimp without cutting through to the other side. This is where the term “butterfly” comes in.

Roll chilled stuffing into a small ball and place on open shrimp with veined side flat on a lightly buttered or oiled casserole.

Curl tail of shrimp over stuffing and lightly press into stuffing.

Place your favorite sauce into casserole and bake in a 425 degree oven (preferably convection) for approximately seven minutes, then serve.

Gluten-Free Eggplant Parmigiana

(Serves Four)

2 medium eggplants

1 large ball of Mozzarella

2 cups tomato sauce or freshly diced tomato

Trim ends of eggplant and discard.

Cut length-wise in 1/2 inch wide slices.

Lightly brush each side with olive oil, season with ground pepper and place on a baking sheet.

Bake in a 375 degree oven for 20-25 minutes, flipping slices over after 10 minutes.

Slice mozzarella and evenly distribute over baked eggplant.

Spoon sauce as desired over uncovered areas of eggplant and serve remaining sauce on the side.

Place under a broiler until mozzarella is lightly golden, 2-3 minutes.

Serve one slice as an appetizer or two as an entree portion.

Grilled Fork and Knife Caesar Salad

Wash and trim one head of romaine lettuce.

Cut lengthwise in half.

Lightly brush cut side with olive oil. 

Place on a hot BBQ grill for 4-6 minutes.

Remove from grill and plate.

Just before service, coat with caesar dressing and garnish with croutons.

“Onion Lovers” Grilled or Baked Pork Chops served on a bed of sliced Vidalia Onion

Serves Four

4 Center Cut Pork Chops (about one inch thick)

4 slices Vidalia Onion (about 1/2 inch thick)

1 oz Spanish Sherry

6 oz Chicken Stock

Marinade:

6 tbsp olive oil

1 tbsp paprika, Hungarian or Spanish

2 tsp finely minced garlic

1 tsp black pepper

1 tsp Marjoram 

Mix marinade and brush onto both sides of sliced onion and pork chops.

Place whole sliced onion on a grill pan or shallow baking pan.

Bake or grill for 5 minutes and remove pan from heat.

Place pork chops on top of sliced onion.

Place in a 350 degree oven for 30 minutes or grill for 20 minutes.

Remove from oven and deglaze pan with sherry and chicken stock. Simmer two minutes and serve sauce with chops.

How to Butcher Lobster Tails for Stuffing

Wash tails and slice through the soft belly side.

Spread tail open to form a slight “V” shape.

Fill with your favorite stuffing and place in a baking dish.

Add one ounce of white wine per tail to the dish.
Bake in a 425 degree oven for 5-7 minutes.

Soup Dumplings

1 1/2 cups flour (I used 1/2 cup all-purpose flour, 1/2 cup semolina flour and 1/2 cup chestnut flour)

1 egg

1 tsp parsley, chopped

Pinch of pepper

Pinch of salt

3/4 cup water (approximately)

In a small bowl, mix flour, parsley, salt and pepper together. 

Form a small well in the center of the flour.

Break egg into the well and mix using a wooden spoon, adding a little water as you go until the dough forms. 

Depending on the type of flour you use, you may not have to add all the water.

Once the dough is completely mixed, place half the dough on a cutting board and flatten to about 1/2 of an inch thick.

Wet the knife by dipping it into the soup and cut 2 inch long by 1/2 inch thick slices into your soup.

Continue this process until all the dough is finished.

Let the last batch simmer 2-3 minutes.

Side note: Chestnut flour gives the noodles a nice color and firmness without giving a dominant flavor.