Monthly Archives: June 2014

Baked Crab, Lobster and Artichoke Dip

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                                         Baked Crab, Lobster and Artichoke Dip

A Cape Cod summer recipe, “Baked Crab, Lobster and Artichoke Dip”, from Marconi Beach Executive Chef White and Sous Chef Krum.

This recipe serves 6-8 people

Ingredients

2 8 ounce packages Cream Cheese, softened
4 ounces Lobster Meat, chopped
4 ounces Crab Meat, chopped
1/2 cup Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 8 ounce can Artichoke Hearts (NOT Marinated),drained and chopped
1 Tablespoon Old Bay seasoning
2 Tablespoon Chopped Fresh Garlic
1 teaspoon Worcestershire Sauce
2 Tablespoons Finely Chopped Scallions
Juice of One Lemon

Directions

Place all ingredients in bowl and mix until combined
Spread in 10” oven safe or microwave safe shallow dish or pie pan
Cooking Options:
1. Bake in preheated 350 degree oven for 10-12 minutes or until bubbly
OR
2. Microwave for 2-3 minutes or until bubbly
Garnish with lobster claw and chopped scallions
Serve with toasted pita chips or hearty crackers

Bon Appetit!!

Baked Stuffed Quahogs A La Ossen

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Pat Ossen grew up on Cape Cod, where her family owned the general store on Craigville Beach Road.  She can remember the long summer days working at the store and going down to the beach after a winter ocean storm to pick up dozens of scallops that had been washed ashore.  Her father made scallop pie, scallop stew, fried scallops and/or baked scallops so often that she could not even look at another scallop for years.
After graduating from Barnstable High School, Pat completed her education in Boston and was the office manager for several dental practices.  She and her husband returned to the Cape as full-time residents in 2004.  And yes, she now enjoys scallops once again.
Here is Pat’s recipe for Baked Stuffed Quahogs a la Ossen.  For those of you who don’t know what a Quahog is, it’s a very large clam.

Over the next few months we will be posting a sampling of recipes from “The B.A.R.S. Book of Favorite Shellfish Recipes”.  These recipes are from members of the B.A.R.S. Board of Directors, their families, friends, and associates.  The cookbook includes Appetizers, Soups, Main Courses, Desserts and This & That.  There are helpful cooking hints throughout this very unique Cape Cod cookbook.

“The B.A.R.S. Book of Favorite Shellfish Recipes” is available for $17.00 by clicking this link to the B.A.R.S. website . http://shellfishing.org.   All proceeds from this cookbook go to  scholarships and the promotion of the BARS Mission Statement.

For further information on BARS and its Mission Statement go to http://shellfishing.org/.

Now enjoy these fabulous Cape Cod inspired recipes.

                                  Baked Stuffed Quahogs A La Ossen

24 quahogs, steamed and chopped
1 cup butter
1 small onion, chopped
1 clove garlic, minced
½ package lingucia or chorizo (or more if desired)
½ cup Italian bread crumbs
Dash of white wine
1/3 cup Parmesan cheese
Salt to taste
Saute butter, onion, garlic, and sausage meat, mixing well.  Add quahogs.  Mix in the breadcrumbs, Parmesan cheese, ½ tsp. salt and pepper and a dash of white wine.  Mix well till the consistency is sticky.  Place mixture into clean clam shells, top with a piece of bacon.  Bake about 10 to 15 minutes or until bacon is crisp.  Serve with lemon and/or hot sauce.

Bon Appetit!!!!!

Watermelon Rind Chutney

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                                    Watermelon Rind Chutney

Chef Peggy Eagan of Bistro on the Go ( http://www.bistroonthego.com/) gives us another great recipe!!!

Watermelon Rind Chutney

 Makes 2 pint jars and one ½ pint jars
1 small watermelon
½ cup finely chopped sweet red pepper
1 ½ c rice vinegar (not seasoned)
1 ½ c sugar
1 c water
2 tbs fresh minced ginger
2 tsp black pepper corns
6 whole cloves
½ tsp red pepper flakes (Optional)
1 tsp coarse salt

Scrape flesh from the watermelon rind. Cut away outer green skin from rind and discard.  Cut rind into 1-inch pieces.  You should have 9 cups. 

Bring rind, red pepper, vinegar, sugar, water, ginger, peppercorns, cloves, red pepper flakes, and salt to boil in a large pot.  Reduce heat and simmer slowly until the rind is translucent and tender and the liquid is syrupy, about 55 minutes.  Divide mixture into jars and refrigerate.

Note:  The chutney will keep in the refrigerator for up to 3 weeks.  To preserve for up to a year, use white wine vinegar, cider vinegar or any vinegar with 5% or more acidity.  Then, can jars in a water bath according to jar directions. 

 Buen provecho!