This month we introduce you to the Barnstable Association of Recreational Shellfishing (BARS). Founded in 2001, the purpose of BARS is to discuss issues relating to recreational shellfishing in the Town of Barnstable and to promote the welfare, propagation, conservation and protection of the existing shellfish habitats. BARS has grown quite a bit since 2001 with over 200 members currently. The group has focused on conservation of the shellfishing habitat, water quality, and ways to water.
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.
Meet Joseph Doolin of Osterville, author of “South Boston Boy” and “Death in Copley Square” (now working on his third book) and contributor to ‘Prime Time’ magazine. Joe was the founding Executive Director of Kit Clark Senior Services in Boston and has taught at both UMass Boston and Boston University. Joe was born in Boston but traveled to the Cape for 25 years. After he retired as CEO of Catholic Charities, Archdiocese of Boston, he and his wife Mary moved to Cape Cod full time 12 years ago and Joe became an avid shellfisher. Joe often cooks for his 3 sons and 4 grandchildren; in addition to fish and shellfish, he makes his own pasta and bread. To work off all those calories, Joe also likes to kayak and bicycle.
Joe shares with you his recipe for Sole Meuniere from the BARS cookbook:
SOLE MEUNIERE (4 servings)
4 flounder sole fillets
Salt and pepper to taste
4 Tbls. Butter
2 Tbls. Olive Oil
2 Tbls. Freshly chopped parsley
4 tsp. lemon juice
2 tsp. capers (optional)
Grated lemon zest (optional)
1 cup flour
Sprinkle the fish with salt and pepper. Dredge fish in flour and shake excess off. Heat oil and 2 Tbls. butter in large skillet until it begins to brown; add fish and cook 1 ½ to 2 minutes each side. Put fish on a warm platter and sprinkle with 1 Tbls. chopped parsley. Melt remaining 2 Tbls. butter, add lemon juice, capers, grated zest, and remaining parsley. Stir 1 minute. Pour over fish and serve.