6 razor clams
2 cup buttermilk (this is the secret for lovely, tender razor clams)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1/2 cup fresh toasted bread crumbs
1/2 cup uncooked polenta (corn grits)
1/2 cup cornmeal
Vegetable oil for deep-frying
Tartar sauce
Preparation Instructions
1. Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.
2. In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours.
3. In a flat dish, stir together the flour, bread crumbs, polenta and cornmeal. Lift the clams out of the buttermilk and let excess milk drain off. Dredge the clams in the flour mixture and lay on a wire rack to dry for a few minutes.
4. Preheat the oil in a deep pot or wok to 375 degrees F. When the oil is hot, fry the clams, 2 at a time, for 1 minute. Lift from the hot oil with a slotted spoon and drain on paper towels. Let oil reheat for a minute or 2 before adding more clams. Serve hot with tartar sauce.
Recipe Courtesy of Adam Sappington of Wildwood restaurant
12 large oysters in shell
2 tbls margarine or butter
2 tbls lemon juice
2 tbls onion, finely minced
1 tbls dried tarragon
1/4 tsp lemon pepper seasoning
1/8 tsp hot pepper sauce (Tabasco)
1 10 oz package frozen spinach, thawed and chopped
2 tbls Parmesan cheese, grated
Preparation Instructions
1. Remove lid of oyster shells
2. Place a single layer of oyster shells in a 9-by-13-inch baking dish. (Nestle shells in rock salt or on crumpled foil to secure.) Place one oyster in each shell.
3. Squeeze all the moisture out of the spinach
4. Melt margarine or butter with lemon juice, onion, tarragon, lemon pepper, and Tabasco in a skillet over medium-high heat. Saute until soft, about 5 minutes, stirring frequently.
5. Top each oyster with a generous tablespoon of spinach mixture. Sprinkle with Parmesan cheese.
6. Bake at 450 F. until cheese is golden brown, about 10 minutes.
1. Saute mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.
1 1/2 pound Alaskan halibut
1 pound onions, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeno or serrano pepper, seeded and minced
1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon connamon
2 tablespoons capers, chopped
2 1/2 cups peeled canned tomatoes
1 bay leaf
Juice of 1 lime
Preparation Instructions
1. Saute Onions in hot oil until they begin to soften and color. Add garlic and jalapeno and cook for 30 seconds.
2. Add oregano, olives, cannamon, and capers to the onion mixture. Stir. Squeeze tomatoes.
3. Add to mixture, along with bay leaf. Simmer for 10 minutes. Refrigerate.
4. To serve, wash fish and squeeze lime juice over it. Refrigerate for no more than 1 hour.
5. Reheat sauce slowly. Arrange fish in a large skillet, spoon the sauce over it, and cook.
6. Remove bay leaf and serve the fish with its sauce over boiled potatoes or rice.
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