Appetizers, Side Dishes

Steamers in Allagash

Ingredients:
2 pounds steamers (soft-shelled Maine clams; less than 2 inches in diameter)
1 shallot (chopped)
1/4 cup unsalted butter
1 cup of Allagash White
1 tbsp. finely chopped parsley
3 tbsp. butter
salt & pepper to taste

Directions:
1. Scrub clams well

2. In a large saucepan, sauté shallot in 1/4 tbsp of butter over medium heat until softened (about 2 to 3 minutes)

3. Add Allagash and clams and steam—covered until opened (about 4 to 5 minutes)

4. As clams open, transfer them to a bowl. Discard any unopened clams and reserve cooking liquid.

5. Add reserved cooking liquid into small saucepan. Heat liquid over medium heat until hot.

6. Whisk in remaining butter.

7. Remove pan from heat and stir in parsley and salt.

8. Serve clams with dipping sauce.

Entrées, Side Dishes

Overnight Kale Salad

Ingredients:
3/4 cup lemon juice (from 4 lemons)
3/4 cup neutral oil (canola, sunflower, safflower, etc.)
1/2 cup olive oil
1/4 liquid aminos (such as Bragg)
2 tbsp. tahini
4 garlic cloves (minced)
1/2 tsp. grated fresh ginger
2 large bunches of curly kale
1/4 cup thinly sliced red onion
1/4 cup toasted or sautéed pine nuts (for garnish)

Directions:
1. Combine lemon juice, both oils, liquid aminos, tahini, garlic and ginger in a blender. Blending until smooth.

2. Add Kale to a large bowl and drizzle with half of the dressing; toss until well coated.

3. Cover and refrigerate overnight or up to 24 hours.

4. Before serving, toss kale and sprinkle with sliced onion and pine nuts.

Appetizers, Side Dishes

Cheese Pie

Ingredients:
1 Egg
3/4 cup flour
1/4 cup chopped pepperoni (thin)
1 tsp oregano
1 cup of milk
4 oz. grated Muenster cheese
salt & pepper to taste (generously)

Directions:
1. Preheat oven to 425 F.

2. Combine all ingredients into greased pie pan.

3. Bake for 25 minutes.

This is a family favorite recipe that we brazenly stole from the McDuffies. Many thanks to Christine McDuffie for all the amazing food she’s shared with the Alleys over the years.

Entrées

Grilled Mahi Mahi with Olive & Jalapeño Salsa

Ingredients:
1 1/2 pounds Mahi Mahi fillets

1 Fennel bulb thinly sliced (about 1 cup)
1 cup of sliced red cabbage
1 cup thinly sliced red onion
1 orange (juice and segments)
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Juice of 1 lime
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/4 cup all-purpose flour
1/4 cup chopped, pitted black olives
1 thinly sliced jalapeño
1 tablespoon olive oil
Kosher salt, to taste
Pepper, to taste

Salad Directions:
Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Set aside to serve with the fish.

Salsa Directions:
Combine the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper in a bowl. Combine well and set aside to serve with mahi mahi.

Fish Directions:
Preheat grill to medium-high (400 – 450 F)
Season fish with salt and pepper
Place fish (diagonally to get grill marks) on hot grill and cook for about 5 minutes (or until the fish easily lifts of the grill with a spatula)
Flip fish and reduce heat to medium
Cook an additional 4 – 5 minutes.

To plate: Add the salad to the plate. Place the fish on top of the salad and place desired amount of salsa on top of fish.

Entrées

Baked Panko-Crusted Fish

Ingredients:
1 1/2 pounds fish fillets (e.g., haddock, cod, catfish, pollock, or similar mild white fish)
Kosher salt, to taste
Pepper, to taste
1 cup panko breadcrumbs (unseasoned)
2 tablespoons parsley (finely chopped)
1/4 cup all-purpose flour
2 large eggs
1 teaspoon cayenne pepper
2 tablespoons mayonnaise
1 lemon

Directions:
1. Heat the oven to 425 F.

2. Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.

3. Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.

4. In small bowl, whisk the eggs with the cayenne and mayonnaise. In another small bowl mix panko bread crumbs with parsley.

5. Dip each fish fillet in the plain flour, coating each piece thoroughly, then dip in egg mixture, followed by the panko.

6. Arrange the crumb-coated fish on the prepared baking sheet.

7. Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets.

Entrées, Side Dishes

Spanish Garlic Shrimp (Gambas al Ajillo)

Ingredients:
4 cloves garlic
1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika (optional)
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Directions:
1. Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.

2. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes.

3. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.

4. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Entrées, Side Dishes

Mashed Cauliflower & Potato Casserole

Ingredients:
1 1/2 lb. cauliflower florets and stems (from 1 head), cut into 1 1/2″ pieces
1 1/4 cups half-and-half
5 Tbsp. unsalted butter1 (5.2-oz.) package garlic-and-herb cheese, such as Boursin
1 1/2 lb. russet potatoes, peeled and cut into 1″ pieces
Salt and pepper
1/4 cup grated Parmesan cheese

Directions:
1. Place cauliflower in a steamer insert or basket. Fill a deep, wide pot with 1″ water and bring to a boil. Lower insert into pot, cover, and steam until cauliflower is very tender, about 15 minutes.

2. Meanwhile, combine half-and-half and 4 tablespoons butter in a small saucepan over medium heat and cook until butter is melted; cover and set aside.

3. Transfer steamed cauliflower to a food processor. Add garlic-and-herb cheese and half of the half-and-half mixture and pulse until mostly smooth, about 15 times; transfer to a large bowl.

4. Place potatoes in a large saucepan and fill with enough cold water to cover by 2″. Bring to a boil and cook until potatoes are tender, 10 to 12 minutes; drain, transfer to a bowl, and mash with remaining half-and-half mixture until mostly smooth. Stir in cauliflower mixture and season with salt and pepper to taste; transfer to a 2-quart broiler-safe baking dish.

5. Place a rack in center of oven and heat to 425 degrees F. Melt remaining 1 tablespoon butter and brush evenly over casserole. Sprinkle evenly with Parmesan cheese and bake until casserole is hot and bubbling around edges, 15 to 20 minutes. Turn oven to broil and continue to cook until top is golden brown, 3 to 5 more minutes.

Notes:
Add broccoli to mix it up. Serve with Franks Red Hot.

Entrées, Soup

Loaded Cauliflower Soup

Ingredients:
4 slices bacon, chopped
1 onion, chopped
Salt and pepper
2 garlic cloves, minced
4 cups plus 1 tsp. water
1 head cauliflower (2 lb.), trimmed and cut into florets
1/2 tsp. cornstarch
2 scallions, sliced thin
1/2 cup shredded cheddar cheese
Greek Yogurt (or sour cream), for serving

Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp, 6 to 8 minutes; using a slotted spoon, transfer to a paper-towel-lined plate.

2. Add onion, 1 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in garlic and cook for 30 seconds.

3. Stir in 4 cups water and half of the cauliflower florets and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Add remaining half of cauliflower and simmer until tender, about 10 more minutes.

4. Working in batches, carefully transfer soup to a blender and puree until smooth, 30 seconds to 1 minute. Return soup to pot and bring to a simmer over medium-high heat. Whisk cornstarch with remaining 1 teaspoon water, stir into soup, and simmer 2 minutes.

5. Season with salt and pepper to taste and add more water if needed to achieve desired consistency. Portion into bowls and top with scallions, cheese, greek yogurt, and reserved bacon.

Appetizers, Side Dishes

Cheese Fondue

Ingredients:
1 garlic clove
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 Tbsp. cornstarch
2 tsp. kirsch
1/2 lb. Emmental cheese coursely grated (about 2 cups)
1/2 lb Gruyére, coursely grated (about 2 cups)
Accompaniment: Cubes of french bread, vegetables, skewers/fondue forks

Directions:
1. Rub inside of 4-quart heavy pot with cut sides of garlic, then discard garlic.

2. Add wine to pot and bring just to a simmer over moderate heat.

3. In a cup, stir together kirsch and cornstarch.

4. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is melted and creamy (do not let boil).

5. Stir cornstarch mixture again and stir into fondue.

6. bring fondue to a simmer and cook, stirring until thickened, 5 – 8 minutes.

7. Transfer to fondue pot set over a flame and serve with bread and vegetables for dipping.