Grilled Clams with Garlic-Shallot Butter

1 stick Margarine

4 oz olive oil

1 large shallot, chopped fine

6 cloves garlic, chopped fine

Half a bunch of parsley, chopped fine

1/2 tsp black pepper

1 tsp lemon zest, chopped fine

4 dozen fresh Little Neck clams (discard any that do not open during cooking)

Melt margarine on medium heat.

Add the garlic and shallots and sauté 3-4 minutes. 

Remove from heat and add the oil and remaining ingredients.

Hold on the side in a large bowl.

Wash the clams free of any sand.

Place on a medium high BBQ grill and close top.

Clams will start to open in 3-4 minutes.

Once clams have fully opened, grab with tongs and place directly into the butter mixture. When handling the clams, try to save as much natural juice from the clam as possible.

When all the clams are open and in the butter, toss gently and serve immediately.

Some clams may not open or take longer to open. You can choose to still use them, but they will be a little tougher than the clams that opened quickly.

These clams go well with a crusty bread and chilled white wine.

Roasted Marrow Bones

Appetizer for two

6 Marrow Bones, cut into 1 1/2 inch pieces

1/2 tsp olive oil

1 oz white wine

Pinch sea salt

Pinch ground black pepper (I used Bourbon flavored pepper)

6 small pieces of fresh thyme

6 pieces of fresh rosemary

Lightly oil a small sizzle pan or baking dish.

Add the wine and marrow bones.

Evenly sprinkle the salt and pepper.

Place the fresh herbs on top of each bone.

Place in a 375 degree oven for 20-25 minutes and serve with fresh bread medallions.

Tri-color Bow Tie Pasta with Farmer’s Cheese

Serves Four

9 oz bow tie pasta

8 oz shredded farmer’s cheese

1 oz olive oil

1 oz margarine

1 clove chopped garlic

1/2 tsp chopped parsley

1/2 tsp chopped basil

1/2 tsp crushed red pepper

Sauté garlic in oil and margarine for one minute. Add the herbs and spices and hold on the side.

Add the pasta to boiling water with a 1/2 teaspoon of salt and a tablespoon of oil and cook until tender.

Drain and place in a warm bowl.

Add the oil mix and fold until all pasta is covered.

Add cheese and fold again.

Serve on warm plates with grated cheese and additional crushed pepper as desired.

Pot Roast of Beef

Serves Four

One 3 lb roast (Silver tip, chuck of sirloin) 

Two carrots, cut into small pieces

1/2 stalk celery, cut into small pieces

One shallot, diced

Three scallions, diced

One clove garlic, chopped

Two potatoes, peeled and diced

8 oz fresh tomato, diced

1/2 tsp thyme

2 bay leaves

1/2 tsp black pepper

8 oz red wine

2 1/2 cups beef stock

1 oz cooking oil

In a cast iron braising pot, heat the oil and add the roast.

Brown on all sides.

Add the onion and garlic and sauté for two minutes.

Add the remaining vegetables and sauté another two minutes.

Add the wine, beef stock, herbs, spices and cover.

Cook over low/medium-low heat for about 2 1/2 to 3 hours until tender, stirring the vegetables and turning the roast every 15-20 minutes.

If the liquid should start to reduce, add a little water.

To test for tenderness, place a two prong meat fork into the roast. The roast should slide off the fork when you gently push.

To finish the gravy, remove the bay leaves and hold the roast on the side.

With a hand blender, puree the vegetables until you have reached a smooth consistency. 

Bone-In Filet Mignon

If you enjoy noshing on a bone after finishing your steak or chop, this is a new way to serve filet mignon with the bone still attached.

Have your butcher follow the attached photos or if you are feeling adventurous, butcher the T-bone steak as shown.

Begin by removing the strip steak from the T-bone. Then cut the bone with a meat saw leaving the filet with bone o

I served the grilled filet with a red-wine béarnaise sauce. 

Tripe with Spicy Tomato Sauce

Serves Four

1 1/4 lb tripe

3 oz olive oil

2 1/2 cups diced tomatoes in sauce

1 cup finely chopped onion

1 cup sliced or diced carrots

1/2 cup diced scallion

1/2 cup diced celery

2 cloves diced garlic

1 tsp Herbs De Provence 

1 cup white wine

1-2 tbsp Asian garlic-chili paste (depending on how spicy you like your creations)

4 medium potatoes, peeled and sliced into wedges.

Fill a 4 quart pot halfway with water. Add one bay leaf and half of a fresh lemon.

Wash tripe and place in water.

Simmer for about 2 1/2 to 3 hours. The tripe should be very tender.

When tender, remove from the water and pat dry.

Place on a cutting board and cut into small 1/2 inch by 2 inch strips.

In a 4 quart sauce pan over medium heat, heat the oil, then add the chopped onion and garlic. 

Sauté for about 3-4 minutes, then add the tripe, chili paste, half the wine, herbs,  and tomato sauce.

Simmer for 30 minutes over low heat.

Add the remaining wine, carrots, celery and potatoes and simmer for about 15-20 minutes longer until the potatoes are tender.

The scallions can be added with the carrots and celery or use as a garnish for serving.

Kale Chips

One bunch Kale

Olive or Vegetable oil to taste

Pepper to taste

Salt (optional)

Remove stem and vein from the kale leaves.

Wash and pat dry or spin dry in a salad tumbler.

Lightly oil a baking sheet.

In a bowl, place the kale leaves and lightly toss in oil. 

The leaves should be lightly coated, not oily.

Season with pepper, salt is optional.

Place in a 350 degree oven for approximately 15-20 minutes, until the leaves become crisp.

This is an interesting and healthy snack. Enjoy.