Baked Stuffed Clams

serves 4-6

• 1 stick of unsalted butter
• 1 pound of chopped clams (2 cups)
• 2 Tablespoons dry vermouth or white wine
• 1/2 teaspoons of sweet paprika
• 1 Tablespoon of chopped jalapeno-drained pickled jalapeno or cherry peppers can be substituted
• 1/4 teaspoon fresh ground white pepper
• 1/2 teaspoon of salt
• 1/3 cup of ground dried chorizo
• 1 1/2 Tablespoons of granulated garlic powder
• 2–5 dashes of Gypsy Juice or Parrot hot sauce
• 1 medium onion minced
• 2 Tablespoons of chopped flat leaf parsley
• 1 cup of plain bread crumbs, preferably homemade
• 1 lemon
• 6–8 small ramekins, scallop or large sea clam shells lightly greased
•  Preheat oven to 400° F.

1. Heat 10 inch or larger saute pan and melt butter
2. Saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside
3. In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams and mix thoroughly. Add contents of saute pan to the bowl and mix. Add desired amount of clam stuffing to scallop shells or ramekins and place on baking sheet. Bake for 15–18 minutes. Serve with Gypsy Juice hot sauce and fresh lemon.

Fried Lobby Rangoon – Lobster Rangoon

Makes 22-24 wonton’s

I just adore crab rangoon and many of us foodies love lobster so why not lobby rangoon! These are crispy and delicious and really take no time at all. Guaranteed to disappear once  served!

5 oz of cooked lobster meat drained dried & chopped (shrimp or crab can be substituted)

¼ teaspoon of white pepper
¼ teaspoon of sea salt
6 oz of whipped or soft cream cheese
½ teaspoon of cornstarch
1 tablespoon of grated carrot
1/8^th teaspoon ground Grenadian nutmeg
½ teaspoon garlic powder
1 tablespoon of fresh snipped chives or green part of 1 scallion chopped fine

Package of yellow square wonton wrappers (available at Asian markets)
2 cups of sunflower or safflower oil

In a bowl blend cream cheese, carrots, salt, pepper, garlic powder cornstarch, and nutmeg
Incorporate chives and lobster till blended and set aside

Assembling wonton

Crab Cakes with Chipotle Dipping Sauce

  

 

These crab cakes are very tasty. They have alot of ingredients but they are worth it!

 

Chipotle dipping sauce

 

3/4 cup Kraft or Hellmann’s mayonnaise or  you may substitute sour cream

Juice of 2 limes

1/2 teaspoon of sea salt

1 finely minced garlic clove or teaspoon of garlic powder

1½ teaspoons El Yucateco Chipotle sauce

2 teaspoons of sugar or agave syrup

1 Tablespoons fresh chopped cilantro

Whisk together in medium bowl and set aside

 

For the Crab Cakes

½ cup Kraft or Hellmann’s mayonnaise

2 Tablespoons flat leaf parsley chopped fine

2 Tablespoon Roland hot Dijon mustard

1 teaspoon of Worcestershire sauce

few dashes of parrot hot sauce

1/2 teaspoon sea salt

¼ teaspoon white pepper

¼ teaspoon smoked paprika

2 teaspoons garlic powder

12 Ritz crackers crumbled

3 scallions finely chopped, white & green parts

1 teaspoon mirin cooking wine

1 egg

2 Tablespoons corn starch

1 Tablespoon extra virgin olive oil or melted unsalted butter

1 Tablespoon agave syrup or sugar

Juice of 1 lemon

1 cup of panko bread crumbs*

1 lb of fresh crab meat- squeezed out moisture and flake

½ cup sunflower oil for frying

1 large saute pan

　

Mix all ingredients except panko bread crumbs and sunflower oil

 Form desired size cakes

Coat cakes in panko crumbs and set on tray

Heat saute pan medium to high heat

Add oil

Fry in 5-7 minutes each till slightly golden and plate

Keep warm in oven  on baking sheet at 325°. Serve with Chipotle dipping sauce

TIP: You can substitute  same amount of any of the following fishes in place of crab meat: haddock, cod, hake, tilapia or skai fish

　

Japanese Avocado & Crab Salad

 

Serves two

This is that yummy avocado salad many sushi restaurants serve. Now you can make it at home any time! 

2 ripe avocados, peeled and sliced in cubes

1/4 cup of mayonnaise preferable Kewpie soy from Japan

1 tablespoon of toasted sesame seeds

5-6 crab sticks thawed, squeeze out moisture and shred or substitute 1/3 cup of fresh crab meat

Juice of half a lemon

1/2 teaspoon of Sriracha chili sauce

1 tablespoon of flying fish eggs or capellini roe (available frozen in Asian markets)

Dash of sea salt

2 large martini glasses

2 tablespoons micro-greens or baby pea pod shoots placed at the bottom of each glass

　

　

Dressing

  

 

In a medium size bowl mix mayonnaise,lemon juice,chili sauce, sesame seeds and sea salt and mix well

Add avocado, crab and fish eggs and mix

Spoon mixture into martini glasses, serve chilled

Salads may be topped with sesame seeds, chopped scallion or additional fish eggs before serving

　

　

　

　

 

 

 

 

 

 

  

Baked Stuffed Clams

 

 My home made stuffed clams will beat anything found in the frozen section that needs to be reheated.  I’ll bet your guests and other half will love these, because they are loaded with clams with the right amount of spice. Don’t forget to serve these with my favorite hot sauce Gypsy Juice! 

serves 4- 6

1 stick of unsalted butter

1 lb chopped clams (2 cups)

2 tablespoons dry vermouth or white wine

1/2 teaspoons of sweet paprika

1 tablespoon of chopped jalapenos (jarred pickeled jalpenos or cherry peppers  can be substituted)

1/4 teaspoon fresh ground white pepper

1/2 teaspoon of sea salt or Kosher salt

1/3 cup of ground dried chorizo

1 1/2 tablespoons of garlic powder

2-5 dashes of Gypsy Juice or parrot hot sauce

1  medium onion minced

2 tablespoons of chopped flat leaf parsley

1 cup of plain bread crumbs-preferably homemade

 

preheat oven to 400

 6-8 small ramkins or scallop shells greased

baking sheet 

10 inch or larger saute pan

1 large mixing bowl

heat pan

melt butter

saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside 

 In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams mix thoroughly.

add contents of pan to bowl and mix

Add desired amount of clam stuffing to scallop shells or ramkins and place on baking sheet

bake for 15-18 minutes 

 serve with Gypsy Juice hot sauce or hot sauce or fresh lemon

Mussels in Chorizo Garlic Cream

  serves 2-4

1 1/2 -2 lbs of cleaned mussels

3 tablespoons of garlic thru a press

1 packet of St Ours clam broth or 1 Herb Ox chicken boullion cube

 2 tablespoons of minced onion

3 tablespoons of unsalted butter

1/2 cup Savory & James Deluxe Cream Sherry

1 cup of  heavy cream

1/2 cup tomato sauce or 1 small can tomato or tomato bisque soup

1/3 cup of ground dried chorizo

fresh ground pepper

 1/4 teaspoon of Kosher or sea salt

1 teaspoon of smoked paprika

1-2 bay leafs

1 tablespoon of fresh cilantro sprigs

1 tablespoon  each of yellow, orange peppers or plum tomato cut into small pieces (optional)

 crusty loaf of bread

one large 12 inch saute pan with cover

 

heat pan

melt butter, saute garlic, onion and chorizo

add tomato sauce, bay leafs, paprika, clam broth or chicken cube, cream and sherry

stir while bringing to a high simmer

add mussels and cover 4-7 minutes  until  mussels open 

discard any open mussels and bay leafs

ladle mussels and broth into individual bowls or one large bowl, add peppers, and top with cilantro

serve with  crusty bread

Fried Calamari

Serves 4

1 lb of cleaned squid rings & tentacles

1-2 cups Sunflower oil  or vegetable oil of your choice 

　

Dry batter  

½ cup all purpose flour

1 teaspoons of fresh ground white pepper

½ teaspoon of sea salt

Set up plate lined with paper towels for fried squid

Mix ingredients together in a bowl and set aside

Coat squid in  batter and set aside on plate

In a non stick pan, add sunflower oil, pan should be about a third full of oil and turn to medium to high heat

Fry squid in small batches

Use a slotted spoon

Squid cooks quickly within 1-2 minutes till golden, place on lined plate

Serve immediately

　

Serve with  Marinara sauce or Aioli sauce