parsley

  • Baked Stuffed Clams

    Stuffed Clams
    Baked Stuffed Clams
    (Serves 12)

    25 oz chopped clams (reserve the juice) or 10lbs Quohogs, scrubbed and boiled until they open
    ½ lb bacon
    ½ tblsp parsley
    ½ large yellow onion, finely chopped
    1 cup Italian breadcrumbs
    1½ tblsp oregano
    1 love garlic, minced
    5 - 8 oz mozzarella cheese, shredded
    ½ tblsp Parmesan cheese, grated
    ½ cup celery, chopped
    ½ cup white wine
    4 oz clam juice

    NOTES: I bought clam shaped baking vessels, but you can bake this spread out on a cookie sheet or in low filled muffin tins, or individual ramekins! If your mix is too dry, add some more clam juice, if it's too wet add some more breadcrumbs. This is my Mom's recipe!

    Cook the bacon and set aside, drain on paper towels. Add to the bacon grease, the onions, celery and garlic, cook until the onions become soft on low heat. Remove from pan and set aside.

    Grind the clams in a food processor. Mix them into the reserved onion mixture, mixing well.

    Add into the mix, the parsley, oregano, breadcrumbs, 2 oz of clam juice and the white wine, mix well.

    Now add in the mozzarella and Parmesan cheese, mixing well. You want the mix to be a little on the wet side rather then the dry side. Chop the bacon and mix it into the mix.

    If you are satisfied with the consistency, slightly more wet then dry, then you can start to fill up empty clam shells, or muffin tins or a sheet pan.

    Pack a palm sized amount into each shell, ramekin or muffin compartment, or spread entire mix out onto a cookie sheet, ½ - ¾ high. (No higher then 1 inch)

    Pre-heat oven for 10 minutes at 350 °F, put clams mid-oven for about 20 minutes.

    Serve while hot! Enjoy!

  • Cajun Crab Mini Quiches

    Cajun Crab Quiche
    Cajun Crab Quiche
    (Makes 36 mini quiches)


    ¾ cup mayonaise
    4½ eggs, beaten
    ⅓ cup milk
    ⅓ cup of cream
    1½ cups crab meat
    1½ cups Ementhaler Cheese (or Swiss cheese), shredded
    3 shallots, finely chopped
    ¾ red pepper, finely chopped
    1½ celery, finely chopped
    6 green onions, diced
    ⅓ cup parsley, finely chopped
    1½ tblsp dijon mustard, whole grain
    3 tsp smoked paprika
    1½ tsp old bay seasoning


    NOTES:
     

    Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
    Stir in the crab meat, shredded cheese and vegetables.

    Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

    Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

  • Croutons

    Croutons
    Croutons
    (Serves 12)

    1 baguette, day old bread, (about 2 cups), cut off the crusts
    ½ tsp granulated garlic (or you can use 1 clove of fresh garlic, minced)
    ½ tsp fresh ground black pepper
    ½ tsp onion powder
    2 tsp fresh herbs, minced, like thyme, parsley and rosemary
    2 tblsp melted unsalted butter or olive oil
    1 tblsp parmesan cheese, grated

    NOTES: You can use fresh bread, or even sandwich bread or sour dough. I pop these in my mouth as a snack, they're that good! The parmesan cheese should be grated fresh with a micro planer or the smallest grid on your grating device!
     

    Pre-heat oven to 325°F. On a sheet tray

    Cut your crustless bread into cubes about ¾ inch in size. Set aside.

    Add the olive oil or melted butter to a large bowl, then add the spices, herbs and cheese, mix well, dump in all the bread cubes quickly and mix quickly so the oil/butter does not only get into the the first bread cubes that landed on it! Mix, mix, mix!

    On a sheet tray, spread out the saturated bread cubes and place in the oven. check every 5 minutes and flip over the cubes with a spatula. When they are golden turn off the oven and remove to cool in a bowl, about 15-20 minutes. Store in an airtight container on your counter, for up to 5 days, or in the freezer for a month.

  • Shrimp Butter

    Shrimp Butter
    Shrimp Butter
    (Makes 1 cup)

    2 cans baby shrimp, 10 oz, mashed
    1½ sticks butter, soft
    1 onion, chopped, small
    2 tblsp lemon juice
    3 tblsp mayonnaise
    ½ tsp dried parsley
    ½ tsp black pepper

    NOTES: You can substitute cream cheese for mayonnaise, or even add a combination of both.

    Mix all together, refrigerate over night. Serve with crackers.