Crispy Artichoke Hearts

Crispy Artichoke Hearts

Ingredients:

1/2 cup sour cream

1 tablespoon mayonnaise

1/2 teaspoon dried dill

2 teaspoons lemon juice

kosher salt and pepper to taste

1 package frozen quartered artichoke heart

1 egg

1/3 cup panko bread crumbs

1/3 cup plain dry bread crumbs

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

canola oil for frying


Directions:

Combine first 5 ingredients together in a bowl. Cover and refrigerate for 20 minutes.

Heat about 1 inch of canola oil in a sauce pan over medium-high heat.

In a bowl beat the egg, set aside. In another bowl combine panko bread crumbs, dry bread crumbs, dried oregano, salt and pepper.

Pat dry the artichoke hearts. Dip them in egg and then bread crumb mixture. Toss to coat and shake to remove any excess.

Sprinkle a couple of bread crumbs into the oil, if they sizzle the oil is hot enough to begin frying. Fry the artichokes in batches until golden brown and crispy, about 3 minutes. Strain on paper towel or brown paper bag, sprinkle with kosher salt. Serve hot. (Note: It is important to do this in batches so that you don't over crowd the pan and reduce the temperature of the oil.)

Stuffed Baked Clams

Stuffed Baked Clams 

Ingredients:

2 slices bacon, diced small

1 pound Manila clams, rinsed and scrubbed

1/4 cup water

1/4 cup white wine

1 clove garlic, minced

1/4 cup minced shallot

1/2 cup dry plain breadcrumbs

kosher salt and pepper to taste, plus approximately 3/4 cup

kosher salt

1/4 cup freshly grated Romano cheese

2 tablespoons chopped Italian parsley



Directions:

Preheat oven to 350 degrees.

In a small pan brown the bacon pieces. Strain and set aside.
Place clams in a saute pan. Add water, wine and garlic. Cover and cook over medium heat until opened about 3-5 minutes. (Note: Discard any that do not open, that means that they were dead to begin with and not safe to eat.). Remove clams and set aside to cool. Reserve liquid in a bowl.

Once your clams have cooled enough for you to touch them, remove the clam meat from the shell. (Note: I like to do this over the bowl of reserved liquid so that I can keep the yummy clam juice.) Roughly chop the clam meat.

Separate the clam shells at the hinges. Rinse and reserve about 15 of the nicest shells.

In a bowl combine the chopped clam meat, bacon, shallots, bread crumbs and 3 tablespoons of the reserved liquid . Mixture should be wet, add more liquid if mixture seems too dry or more bread crumbs if it seems to wet. Using about a teaspoon of the mixture, spoon the mixture into the reserved clam shells.

In a pie pan or a dish big enough to hold all of the shells, make a layer of kosher salt. Set the stuffed shells on top of the salt. Sprinkle with grated Romano cheese. Bake for 15-20 minutes or until stuffing turns golden brown.

Remove from oven, sprinkle with fresh parsley. Serve. I like to serve these in the baking dish because I think the salt bed makes a beautiful presentation.