A Few of my Favorite Things - Clam Appetizer + Fluke 2 Ways

Life can be one unpredictable blankety-blank - as we can all attest. For this reason, 

I especially relish those blocks of time when everything just seems to go perfectly.

I encourage you to do the same!  

It's in this very grateful spirit that I give you 

Things that rocked this weekend:

~Beautiful warm weather 

~Getting all our chores done efficiently - just look at that mulch :) 






~Being first in line for the catch of the day -- more on that later

 ~ A few stellar finds at the neighbor's yard sale

~ A long bike ride 

~These Oysters with a Red Horseradish Granita that made for a super lunch...

 ~ And my personal favorite - a luscious mid-afternoon nap. 

Now I know you'll agree that an amazing weekend deserves to be closed out with a wonderful meal, and if you're anything like us, perfectly balmy weather whets your appetite for Seafood.  Getting our hands on a super fresh catch of Local Fluke provided an inspiring jumping off point for a Summery Menu celebrating the fruits of the sea.

Local Fluke Ceviche

Clams with Bacon, Tomatoes & Peppers

Pan Seared Fluke with Lime Butter  

Fluke Ceviche, Photo: NK

Fluke Ceviche

Inspired by Martha Stewart

Serves 2 as a light appetizer 

Ingredients:

6 Ounces of very fresh Fluke Fillet, cut into a medium dice or to the size you prefer

3 Tablespoons Lime Juice

1 heaping Tablespoon chopped Fresh Cilantro

1/4 small Red Onion, cut into a very fine mince

1/4 Jalapeno, seeded and very thinly sliced

2 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

Method:

1. Combine Fish and Lime Juice in a small bowl. Refrigerate for at least a half hour or up to 2 hours, stirring occasionally.

2. When Fish is opaque, mix in all other ingredients. Stir and serve chilled. Enjoy! 

Next up, we have our crowd pleasing Clam Appetizer, a twist on my Classic Zuppa di Vongole, but do check out our old favorite HERE. 

Clams with Bacon, Blistered Grape Tomatoes & Yellow Peppers, Photo: NK

Clams with Bacon, Grape Tomatoes, & Yellow Peppers

Adapted from Mario Batali's Italian Grill

Serves 2-3 as an Appetizer or 2 as a light Entree

Ingredients: 

18 Small Littleneck Clams, Scrubbed

2 strips of good quality Bacon (we like Coleman or Boar's Head), cut into a small dice

1/2 a Yellow Bell Pepper, de-seeded and chopped into a half-inch dice

About 18 Grape Tomatoes

2 Tablespoons Olive Oil

1 teaspoon Crushed Red Pepper

3 Garlic Cloves, thinly sliced

3/4 Cups Dry White Wine

Slices of Crusty Bread, for dipping in Broth (optional) 

Parsley or Cilantro Garnish (optional)  

Method: 

1. In a large, deep skillet with a lid, heat Oil over low heat for a minute. Add the Grape Tomatoes and allow them to cook for about 4-5 minutes until the skin begins to blister and brown just a bit. Pick out the Tomatoes with tongs and set aside in a bowl. 

2. In the same skillet, over low heat, add the Bacon and cook for about 4 minutes until it is beginning to brown. Now add Bell Pepper, Garlic, and Crushed Red Pepper. Cook, stirring often for another 3 minutes. 

3. Add Wine to the skillet and turn the heat to medium. Bring to a boil. Add the Clams to the skillet and cover. 

4. Allow the Clams to cook, covered, for 5 minutes over medium heat. Open the pot lid and begin to pull out Clams immediately as the open. If you leave them long after they pop open they will become rubbery. It may take another 3-4 minutes for all Clams to open. Discard any that do not. 

5. Portion Clams into each bowl. Top with Broth including bits of Pepper and Bacon. Sprinkle each plate with Grape Tomatoes. Garnish if you choose and serve immediately alongside Crusty Bread and enjoy! 

And for Fluke fans that don't fancy it raw, here's an easy way to prepare this versatile and hearty white fillet.

Pan Seared Fluke with Lime Butter, Photo: NK

Pan Seared Fluke with Lime Butter 

Servings Vary 

Ingredients: 

Fresh Fluke Fillets (one 6-8 ounce portion per person will do)

Olive Oil (about a Tablespoon per pound of Fish) 

Lime Zest - about a 1/2 teaspoon per Fillet

Lime Juice - about 1/2 a Lime per Fillet 

1/2 Tablespoon Unsalted Butter (per Fillet)

Sliced Jalapeno (optional) 

Sliced Red Onion (optional)

Cilantro (optional garnish) 

Kosher Salt

Black Pepper 

Method: 

1. Heat a nonstick skillet with a Tablespoon of Olive Oil Medium high heat. 

Salt and Pepper the Fillets

2. Heat each Fillet on one side until browned and almost cooked through - timing will vary based on Fillet size. Flip Over and sear on the opposite side for another minute or two. When finished, Fish will be opaque and flake easily with a fork.

3. Plate the warm Fillets right away and place a 1/2 Tablespoon of Butter on each. Spread Butter around until it melts. Sprinkle with Lime Zest and squeeze Lime Juice over each portion. Garnish with sliced Jalapeno, Cilantro, and Red Onion.

Enjoy!  

An App Fit For Fireworks - Fourth of July Shrimp Ceviche

Happy Birthday, America! Though July Fourth has quickly come and gone, this year's memories of great food and family fun should last us a while. Our Independence Day cookout was a hit, and everyone delivered big time with some excellent food offerings. Highlights included a delicious grilled skirt steak courtesy of my mom and a really fantastic Grilled Peach, Bacon, and Onion salad made by my very talented sister in law. Check out the recipe she used here: Grilled Peach Onion and Bacon Salad with 

Buttermilk Dressing

Photo by John Kernick, Food & Wine Mag

Now my BBQ assignment was to come up with a great starter, and Ceviche was the first thing that popped to mind. Ever since our honeymoon in Belize, my husband and I have been partial to serving ceviches with tortilla chips just as they do there. Ceviche served this way makes a great communal appetizer. Best of all, the Rick Bayless Ceviche recipe that I adapted below calls for the shrimp to be cooked, unlike most ceviches which call for raw fish. Don't get me wrong, I absolutely love raw fish ceviches, but when serving a crowd and especially in hot weather, I often err on the side of caution with uncooked ingredients - it's the neurotic in me. Do enjoy this really easy, super citrusy and stupendous Shrimp Ceviche. We sure did!

Shrimp Ceviche - Ceviche de Camaron 

Adapted from Rick Bayless

Serves 6

Ingredients:

2/3 Cup plus 2 Tablespoons Lime Juice

1 1/4 Lb Shrimp, Peeled, Deveined, Tails off. I prefer smaller sized shrimp -35 count/lb. 

(Note: buying cleaned, deveined Shrimp is a huge timesaver. Our fishmonger cleaned them for us for 2 extra bucks - money well spent if you ask me)

1/2 a large White Onion chopped into quarter-inch pieces

1/3 Cup chopped Fresh Cilantro plus extra sprigs for garnish

1/2 Cup Ketchup

2 Tablespoons Mexican Vinegary Hot Sauce - We used Cholula Brand Chili Lime Flavor

2 Tablespoons Olive Oil

1 Cup diced, peeled Cucumber

1 small ripe Avocado, peeled and cubed 

Coarse Salt

Photo, NK 

2 Limes cut in quarters for garnish

Good Quality, Study Tortilla Chips for Serving

Method:

Make the Shrimp

Bring one quart of salted water to a boil. 

Add 2 Tablespoons Lime Juice. 

Scoop in the Shrimp and cover until water returns to a boil.

Immediately remove pot from the heat. 

Pour off the water leaving the Shrimp in the pot. 

Return lid to pot and let Shrimp steam for 8 to 10 minutes. 

Once steamed, lay the Shrimp in a large glass, high-sided dish to cool completely.

Once cooled, remove Shrimp to cutting board and cut into thirds or bite-sized hunks.

Boiled Shrimp, Photo: NK

Return Shrimp to the glass pyrex and pour 2/3 Cup Lime Juice over them.

Cover the dish and refrigerate for about an hour.

Once the Shrimp has marinated

Combine Onion, Chopped Cilantro, Avocado and Cucumber in a large bowl. 

Pour in the Shrimp with its Lime Juice.

Add Ketchup, Hot Sauce, and Olive Oil. 

Mixing the Ingredients, Photo: NK 

Mix gently until the wet ingredients are fully incorporated.

Taste for seasoning and add Coarse Salt if needed.

To Serve

You may serve the Ceviche individually in Sundae bowls with Tortilla Chips on the side for a more formal gathering, but I opted to pour the Ceviche into a communal bowl set on a tray with the Tortilla Chips around it. Garnish the dish with lots of Lime wedges and a few Cilantro sprigs. Add a spoon in case folks would like to spoon on the mixture instead of dip the Tortilla Chips.

Enjoy! 

Shrimp Ceviche! Photo: NK

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