Archive | July, 2017

The Hero Sandwich

28 Jul

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One of the best beach sandwiches of all time is a basic hero sandwich.

My sister Janet brought them to the beach and of corse I devoured it.

Janet is an artist so the sandwich was perfectly layered.

Mine would come out a little bit more free style.

1 sandwich size Italian roll

3 slices pepperoni

2 slices thin Genoa salami

4 thin slices good imported ham

2 slices American cheese

1 thin slice Provolone cheese

One tablespoon olive oil on one side of the bread

Sprinkling of dried oregano on the oil

Layer everything on the roll and wrap tightly

You can add lettuce, tomato, pickles, capers and onion.

Sometimes plain is the best.

 

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Stuffies

27 Jul

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My sister Janet wanted to go dig for quahoggs and my son’s friend said he would take her, so I went along as well. We had such a good time  reminiscing of when we were kids and we ended up quahogging for three hours.

We caught a lot of quahogs, about 150, so we had a feast.

We used my Dad’s old hand made clam chucker machine to open them and then started to cook.

We made steamed quahogs, stuffies, clams casino, clam cakes, spaghetti with clams and still had some leftover.

We dug all morning and cooked all afternoon.

This is my Mom’s Stuffy (stuffed quahog) recipe with a couple of changes.

Two cups of quahog meat.

Keep the shells for stuffing.

1/2 cup fresh parsley

3 packages of cheese and cracker sandwiches, thats 18.

1/2 teaspoon black pepper

1/2 onion sautéed in 2 tablespoons butter  and cook till soft

Keep out enough onion to put one slice on the top of each quahog.

Place everything in the food processor and pulse maybe 6 times till everything is blended well but not mush. It should be a rough chop consistency.

Fill each shell with a tablespoon or two of filling depending on the size of the quahog shell.

Bake at 375 for 15 to 20 minutes.

The top should be slightly brown.

Serve with wedges of lemon and hot sauce.

 

Quahog Casino

26 Jul

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My sister Janet makes the best quahog casino ever.

I watched her make them and was amazed.

25 small to medium quahogs

1 1/2 cups bread crumbs, 1/2 panko and 1/2 seasoned Italian crumbs

1/2  stick melted butter

1/4 teaspoon onion powder

1/2 teaspoon garlic salt

1/2 teaspoon dried parsley

1/4 cup Parmesan cheese

1/2 inch piece of bacon for the top of each quahog.

Cook the bacon till the fat has rendered off and it is soft. Set aside.

Mix everything together except the bacon with a fork till all the bread crumbs are coated.

Set aside

Open the small quahogs and put all the meat on one shell. Discard the other shell.

Place one teaspoon of buttered, seasoned crumbs on each quahog.

Place the semi cooked bacon on top

Bake at 350 degrees for 15 minutes or until the crumbs and bacon are slightly brown and the bacon is crisp.

Serve with lemon wedges and hot sauce.

How easy is this.

Thanks Janet.

Clam Cakes

25 Jul

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My Mom made the best clam cakes ever.

I have tried and tried to make her recipe and have never been able to duplicate it so…

I found Kenyon’s Clam Cake and  Fritter mix and it is a no fail mix.

I followed the recipe on the box except I doubled the quahogs and used all the clam juice instead of water. Next time I will triple the quahogs.

Do not double or triple the liquid.

They came out light and delicious.

I just want to clarify something.

I did use quahogs not clams but still call these wonderful fritters clam cakes.

Go figure?

 

Italian Lima Beans

24 Jul

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I found a bag of lima beans in my closet.

Soak, Soak and soak more.

These beans were old so I was taking my chances on cooking them but I did.

One pound of dried lima beans

Rinse the beans

Add 10 cups of water

Let this soak in a pot overnight

Drain the water and rinse the beans again taking out any of the bad beans

Get another ten cups of water

Add the beans

Bring to a boil and then simmer for two hours with the cover on.

If the beans do not soften, add 1/2 teaspoon baking soda.

Keep cooking the beans till the are soft then drain

If the beans do not soften discard them because they never will.

But I cooked mine forever and finally they softened.

Set the beans aside in the strainer.

In the same pot as you cooked the beans

Add 3 tablespoons olive oil

One large chopped onion

6 cloves chopped garlic

Sauté till the onions and garlic are soft.

Add

One can of Rotelle diced tomatoes

One 16 ounce can tomato sauce

8 basil leaves

Then add all the beans

Season now with your salt and pepper

Let everything simmer for another hour.

You can use this as a side vegetable or add rice to make a wonderful soup or side dish.

Beans, beans glorious beans.

 

Cucumber Salad

21 Jul

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I found Jessica Seinfeld’s web site

Go for it

She makes simple delicious dishes

My daughter told me about this and I had to try it.

I did add a couple of things because thats what I do.

Two big handfuls of herb spring mix

One handful arugula

One large sliced thin English cucumber

Two thin sliced scallions

One teaspoon capers with the brine

8 ounces mozzarella cheese

One sliced thin jalapeño pepper

12 large sliced basil leaves. Only use fresh.

3 tablespoons olive oil

3 tablespoons lemon juice

Top with 1/2 teaspoon sea salt

Layer everything together

This is a very refreshing light salad

Thank you Jessica this was great now I can make a tomato salad all by itself.

 

 

Pineapple Mango Salsa

20 Jul

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Salsas are the best.

They can make a simple meal just a little special.

1/2 sliced grilled pineapple or if you are in a pinch use one can of drained pineapple

about 2 to 3 cups

This is salsa nothing has to be exact measurements

One cut  and peeled mango

3 scallions

2 cloves garlic

15 cherry tomatoes

1/3 cup cilantro

1/4 cup parsley

1 tablespoon lemon juice, lime juice OR orange juice. Only use one.

One seeded jalapeño pepper. Be careful the jalapeños have been very hot so start with a half and add more if you want.

2 tablespoons fresh mint. If you use dry mint use 1/2 teaspoon but the fresh gives it a much better flavor

Salt to taste

Put the garlic and 1/4 teaspoon salt in the food processor then add everything else and pulse to a chunky consistency.

I found out that if I rough chop everything it processes much  more evenly

I served this with pork cutlets but wouldn’t hesitate to serve it with fish or chips.

You can also add black beans after you process everything.