Recipe: Razor Clam Vinaigrette

razor+clam+vinaigrette.jpg

One of my favorite ways to use raw razor clams is to create a vinaigrette. Topping it on a steak is a creative execution of an all-in-one surf and turf.

Serves 8 as an hors d’oeuvre or crudo
Serves 4 as an entree garnish

Ingredients

8oz (1/2 c) cleaned and sliced raw razor clams
1 large shallot, minced
1 lemon, juiced and zested
1t sliced chives
1t chopped thyme
1t chopped parsley
1t chopped marjoram
Olive Oil
Salt
Pepper

Directions

Combine the clams, lemon juice, lemon zest, shallot and herbs in a bowl and mix well. Slowly drizzle olive oil into the mixture until the flavors are balanced and not too acidic. Season with salt and pepper and use as a garnish for vegetables, meats, or as-is served back in the razor clam shells.

Recipe: Bonita Apple-bomb

Do I love you?
Do I lust for you?
Am I a sinner because I do the two?
Could you let me know
Right now, please
Bonita Applebum

Since the first day we received this oyster, I knew we needed to make some sort of tribute to A Tribe Called Quest. These oysters appeared on our Blackboard List and I immediately fell in love with the large pillow-like meats and the full, deep cups. This recipe is simple, flavorful, and in command - just ready to put you on.

Bonita+Apple-bomb.jpg

Serves 2
6 Bonita Oysters
1/4c tart apple, diced finely
1/4c white balsamic vinegar
Lime zest cut in to thin strips
Coarse black pepper
Honey to taste
 

Combine all ingredients and allow them to sit for an hour before serving. Top Bonita oysters with the mignonette, but just a little goes a long way. If Bonita oysters are not available, use the mignonette with another bold and large Pacific oyster.

#eatmoreoysters

Recipe: Meyer Lemon and Black Pepper Cavatelli with Crab and Winter Vegetables

Cavatelli 3-2.png

Serves 2-4

I debated putting this recipe out there as my cavatelli recipe is not usually measured, but rather made by the feel of the dough. If you do not want to dive into making your own, you can find cavatelli shaped pasta in the refrigerated section if your grocery store or in boxes with the rest of the dried pasta. This recipe also uses raw winter vegetables to give it a fresh crunch that I miss in the colder months.

For the cavatelli:

6 oz fresh ricotta cheese (do not drain off any excess liquid)
1 egg plus one yolk
‘00’ flour (use All Purpose Flour if ‘00’ is not available)
Black pepper, freshly ground
2 Meyer lemons, zested and separated

4oz All Leg Jonah Crabmeat
1 large golden beet, sliced paper thin (raw)
½ c purple cauliflower, cut into small crowns (raw)

In a mixer, whip the ricotta until it is light and fluffy. Using the dough hook, mix in the eggs, half the zest, and about 1t if black pepper. Slowly add in flour until everything is combined and the dough does not stick to the sides of the mixing bowl. The dough should spring back when poked. If this does not happen, mix with the dough hook for another few minutes. Cover the dough in plastic wrap and refrigerate for at least an hour.

Turn the dough onto a floured surface and knead for a few turns. With a rolling pin, flatten the dough until it is about ¼ in thick. Cut the dough into ½ in wide strips and feed through a cavatelli press. If you do not have a cavatelli press, chop the strips into small rectangles and roll off the back of a for to achieve a similar aesthetic.

Boil the pasta in lightly salted water until the individual pieces float. Once all pieces are floating, strain and place into two heated bowls, garnish with the rest of the zest, the vegetables, crab, and a healthy dose of olive oil and black pepper.

Cavatelli 1-2.png

Recipe: Miso Crab Udon

Udon 1-2.png

The finger limes in this recipe are a real specialty item and can be hard to find. If they are not available anywhere near you, use segments from a small lime. Just a little bit goes a long way as you do not want to combat the robust miso and the delicate crab.

Serves 2

4 oz Jonah all leg meat
3t HonDashi
2T Miso paste (shiro)
2 servings Udon noodles – cooked (follow package instructions)

For Garnish:
Shaved baby bella mushrooms
Sliced scallions
Radish sprouts
Sliced red Fresno peppers (optional)
2 finger limes, cleaned

In a small saucepot, bring 3 cups of water to simmer. Whisk in the hondashi and let it simmer for one minute to dissolve. Whisk in the miso paste until it is dissolved and set aside, keeping it warm.

Put one serving of udon each in two warmed bowls. Arrange on the top of the noodles the mushrooms, scallions and sprouts (and fresno peppers if you like it spicy).

Serve the bowls, pouring the broth over the garnishes. Finish with finger lime arils (caviar-like pods of the lime).

Recipe: Crab Rangoon That Doesn't Suck

Rangoon - 2.png

Crab Rangoon is always the guilty pleasure of any Chinese takeout order, but I always want to it taste differently than it does. What does it need? Some lime? Fresh Crab? Yes! Here, our crab is the main ingredient with just enough cream cheese to help bind it. The lime and lime leaves give it a bright pop and help the crab remain as sweet as candy.

Serves 4 or 1 very hungry person

1 package of round wonton wrappers

8 oz. Jonah Combo Crabmeat
6 oz. whipped cream cheese
1 large shallot - minced
2 large scallions, sliced finely
3 large lime leaves, sliced finely
1 lime – zested and juiced
1 t fish sauce

Sweet chili sauce for dipping 

Combine all the ingredients except for the wrappers in a bowl and fold gently, making sure there are still some large chunks of crab visible. Taste to make sure the seasoning is to your liking. You may need to add more lime or a bit of salt according to your tastes.

Lay out the wrappers 6 at a time, keeping the rest in an airtight container or zip top bag. Place about a tablespoon of the crab mix in the center of each wrapper. Using your finger, wet the edges with water and then fold into a half moon.

In a large, deep skillet, heat about a half inch of canola oil to 350F. Fry the Rangoon in batches, cooking each side until the skins reach a golden brown. Serve immediately with the sweet chili sauce.

Recipe: Blueberry and White Balsamic Mignonette

This simple take on a mignonette is requested often by Ben, as it is a perfectly balanced sweet and sour that match the complex and buttery finish of a Standish Shore. Local blueberry brambles are laden with ripe fruit right now, so grab a pint and a few oysters for a wicked good time.

1 c. white balsamic vinegar
½ c. blueberries, sliced in half
¼ c. shallots, minced
1T. coarse ground black pepper

Combine all of the ingredients and let it sit for about an hour. The sauce will keep for up to two weeks. For an added aromatic twist, add a bit of chopped basil, tarragon, or thyme.