Clam and Corn Fritters

Here is the recipe, as requested by my coworkers:

 Clam and Corn Fritters
makes roughly 2 dozen

1 10z can whole clams, rinsed and patted dry
1 ear corn, kernels removed
1 red bell pepper, diced
2 green onions, sliced
2 eggs, lightly beaten
¾ c. milk
¾ c. flour
salt
pepper
vegetable or peanut oil

spicy sour cream sauce:
½ c. sour cream
½ c. plain yogurt
cayenne pepper, to taste

1. In a large bowl, mix together clams, corn kernels, bell pepper and green onions. Mix in eggs and milk, then add flour. Mix until just blended.
2. To make spicy sour cream sauce, mix all ingredients together. Let stand until ready to use.
3. Heat ½ in. of oil in a large Dutch oven to 360 F, using a candy thermometer. When oil has reached 360 F, drop rounded tablespoons of clam mixture into oil, 3 or 4 at a time. Let fry on one side for a minute to a minute and a half, then flip and fry on the other side for the same amount of time. Remove from oil and let drain on paper towels. Repeat until mixture has been all used up. If needed, add more oil to pan, but let heat back up to 360 before resuming frying. Serve with the sour cream sauce.

Enjoy!

   

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Kirsti's Marinated Steak

I know, I know, I'm posting two steak recipes in a row. But really, I love steak. That's hasn't always been the case, however. Growing up, I was never really a fan of steak. I would slather it in ketchup to cover up the steak flavor. That was until my mom got this recipe from her best friend, Kirsti. When I tried it, I fell back in love with steak. It's seriously my favorite marinade. And it's so easy too! Just a little bit of teriyaki sauce, a few splashes of Worcestershire, and a sprinkling of It's a Dilly (it's discontinued, but I've written a substitute below). That's it! Let it marinate for about half an hour at room temperature, or a few hours in the fridge. Then grill!

Seriously, it's that easy. Why don't you make it for dinner tonight?

Kirsti's Marinated Steak

1 lb. of your favorite cut of steak (I like tri-tip)

Teriyaki sauce

Worcestershire sauce

It's a Dilly (or 1 tbsp dill, 1 tsp garlic salt and 1 tsp onion powder)

Salt and Pepper

1. In a large rectangular glass dish, spread steak out in a single layer. Pour enough teriyaki sauce to just barely coat the bottom of the dish. Splash a little Worcestershire sauce over each piece, then sprinkle a little bit of it's a dilly. Massage marinade into steak. Let marinate for 30 min at room temp, or 1-2 hours in the fridge.

2. When ready to cook, heat a grill over med-high heat and grill until done to your liking. Or you can cook the steak the Alton Brown way.

Enjoy!

   

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Steak Kew

Summer is definitely my least favorite season out of all of them, and if it weren’t for the great produce, I swear I’d move to New Zealand for June-August. But luckily, the summer here isn't too hot so I think I can live with it for a few months.

Don't you think fresh tomatoes, right off the vine, are absolute wonderful? In the garden I’m growing with Tim’s mom, we have a few tomato plants that are growing really fast. We also have several varieties growing at work, including purple tomatillos! There are already some green ones, and I’m sure once they start to ripen, we are going to have tomatoes coming out of our ears! (ok not really, but you get the idea!)

The other night I was really craving something with tomatoes, but I also wanted a stir-fry, which made things difficult because most stir-frys I make don't include tomatoes. Then I found this recipe, which was perfect! Steak kew is a lot like a stir fry, but you blanch the broccolini and the tomatoes are left raw. I was surprised at how delicious it turned out. For a great summer stir-fry, you must try this dish.

Steak Kew

Serves 4

1 lb flank, skirt steak or other tender beef, cut in ½ in. strips

1 onion, cut in 1−inch chunks

1 1/2 tablespoon hoisin sauce

1/2 teaspoon sesame oil

1 tablespoon soy sauce

1/4 teaspoon pepper

1 teaspoon cornstarch

1 garlic clove, minced

1 slice ginger root, minced

1 bunch broccolini,

2 firm ripe tomatoes, cut in wedges

3 tablespoons peanut oil

Cooked rice

1. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger in a large bowl. Let stand for 15 minutes. Blanch broccolini for 1 to 2 minutes; drain and place on a platter. Scatter tomato wedges over broccolini.

2. Heat peanut oil in a wok or skillet and stir−fry meat and onion mixture for 1 to 2 minutes; meat should be seared but still pink inside. Immediately pour over blanched vegetables and serve with rice.

Enjoy!

   

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Found!

I finally found the charger for my camera battery so I should be back with more pictures and recipes soon! Check back later this week for a new dish.

Have a great day!

Rachel

Turkey and Arugula Meatballs

I really do enjoy a plate of spaghetti, but to tell you the truth, I had never made meatballs before this. I admit I was a little scared, but I did a little research before hand to calm my nerves. And then I decided to invite Tim’s parents over for dinner. Yikes! 

I’m just really glad that everyone liked it. The meatballs were just like most meatballs, except they were made of turkey (read: healthier), had a secret surprise in the middle (read: cheese!) and had some chopped arugula added in (read: pepperier, which isn’t a word, I know, but who cares?). Add in some jarred pasta sauce, some whole wheat spaghetti, and you have a healthy, delicious meal that is fancy enough for company, but simple enough for everyday. 

Sad part was that I didn’t take a picture before we ate them all. I still have a few meatballs in the freezer, so someday I will take them out and take a picture, or maybe I’ll just make some more. For now, I’m gonna borrow a picture. Yum!

Warning: this makes a lot of meatballs! Be prepared to invite lots of hungry people over, or freeze some for an easy weeknight meal. 

Click here

Turkey and Arugula Meatballs
Serves 4 (with extra for another meal)

1 lb. ground turkey
½ yellow onion, diced
1 clove garlic, minced
1 tbsp chopped basil
1 tbsp chopped parsley
½ c. chopped arugula
2 eggs
¾ c. heavy cream
1 c. breadcrumbs
Mozzarella, cut into ½ in. dice
salt and pepper
flour, for dusting
olive oil
1 jar of your favorite marinara sauce
1 lb. whole wheat spaghetti

1. Mix together in a large bowl with your hands turkey, onion, garlic, basil, parsley and arugula until just blended. Squish in the eggs and heavy cream, and then add breadcrumbs, salt and pepper until mixture holds together in a ball.
2. Using an ice cream scoop (or just eyeballing it), form turkey mixture into 1” diameter balls. Wet your hands if the mixture sticks to you too much. Squish the ball into a patty, put a piece of cheese in the middle, then close to form a ball again. Put meatball on baking sheet. When the mixture is all in ball form, dust a little flour over the top of each and roll around until a thin coating is on all sides of each meatball.
3. To brown meatballs, heat 2 tbsp olive oil in a large sauté pan over med-high heat. Brown meat balls in batches (don’t worry if they squish into patties, it happens). Remove from pan to a plate. If you are making this ahead of time, feel free to cover and refrigerate until ready to be used.
4. When ready to finish the dish, empty the jar of marinara sauce into a large sauté pan. Add in half of the meatballs and heat over medium until sauce is bubbling. Reduce to low and simmer for 6-8 minutes, or until done. You will have to sacrifice one meatball to see if they are done, but it’s well worth it.
5. While the sauce is simmering, cook pasta according to package directions. Place pasta on a large platter with the sauce and meatballs on top, family style. Serve with a fresh green salad and some garlic bread.

Enjoy!

Also, this will be my last post for arugula. Next month: Apricots! 

   

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