COOKING CLASS ARTISANAL PASTA +-WABI NEW SEASON MENU & HOURS OPENING PARTY POSTING


ReCIPES

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WABI COOKBOOK

AN EVER EXPANDING COLLECTION OF  FENNELLY'S ART - PAINTINGS/SHIBORI

& SCULPTURE.  WABI HOME MADE SAUCES/ SALTS &RUBS.  FRESH PASTA & GYOZA

BACK YARD CLAMS

A HOT GRILL

24 WASHED LITTLE NECK CLAMS

4T  MELTED BUTTER MIXED WITH 1T MINCED GARLIC - SALT + 1t WORCESTERSHIRE SAUCE

LEMON WEDGES


PLACE CLAMS ON THE GRILL UNTIL THEY POP OPEN - SERVE WITH BUTTER SAUCE & LEMON - BON APPETITE - CHEF MIKE

MUSSELS NORTHPORT

A LARGE POT

2 LB CLEANED MUSSELS

1T  MINCED GARLIC

3T  CHOPPED FRESH DILL

4T  UNSALTED BUTTER

1/2C  WHITE WINE

1 C  DICED ONION

S&P


THROW IT ALL IN THE POT - COVER COOK ON HIGH UNTIL MUSSELS POP OPEN - SHAKE ABIT & COOK 3 MINUTES MORE

SERVE WITH CRUSTY BREAD - LEMON WEDGES AND BACK YARD CLAM BUTTER FOR DIPPING



CAYENNE SCALLOPS

1 LB SCALLOPS - FRESHEST POSSIBLE

3T  EXTRA VIRGIN OLIVE OIL

S&P - A LARGE PINCH OF CAYENNE


TOSS TOGETHER IN A BOWL

HEAT A CAST IRON PAN UNTIL SMOKIN  HOT - ADD SCALLOPS AND PRESS DOWN

SEAR 3-4 MINUTES ASIDE UNTIL GOLDEN

SERVE ON BUTTERED TOAST WITH A SPRINKLE OF PARSLEY AND A LEMON WEDG

DOXIE CLAM DIP

1   6oz CAN CHOPPED CLAMS - DRAINED JUICE RESERVED

1  8oz  BAR OF CREAM CHEESE AT ROOM TEMP

1/3C  SOUR CREAM

1  PACK LIPTON ONION SOUP MIX

1T  WORCESTERSHIRE SAUCE

A FEW DASHES OF TABASCO


MIX ALL THIS UP IN A BOWL - + 2T RESERVED CLAM JUICE

SPRINKLE WITH PAPRIKA

SERVE WITH RUFFLE POTATO CHIPS

ON THE HALF SHELL

2  DOZEN OPENED CLAMS OR OYSTERS  ON ICE - I DON'T LIKE COCKTAIL SAUCE SERVED WITH HORSERADISH ON THE SIDE TO MIX IN - MIX IT IN IT'S IS NOT SUPPOSED TO KETCHUP



COCKTAIL SAUCE


2T  FRESH GATED OR PREPARED HORSERADISH

3/4C  KETCHUP

ZEST OF 1 LEMON

SEVERAL DASHES OF TABASCO

SEVERAL DASHES OF WORCESTERSHIRE SAUCE

S&P


MIX IN A NON REACTIVE BOWL