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Recipes

20-minute clambake

BT Toronto | posted Wednesday, Aug 3rd, 2016

IMG_4585

Ingredients:

  • 2 large or 3 medium shallots, cut into large wedges
  • 6 garlic cloves
  • 1 bottle of Sam Adams
  • 1 cup water
  • 1 1/2 pounds small new potatoes
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 3lbs littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large tiger shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter
  • 2 lemons, halved
  • 1 bunch of parsley, chopped
  • 1 bunch of oregano, chopped
  • Fresh seaweed, well rinsed, for layering (optional)

Method:

  1. Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
  2. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
  3. Add lobsters; cook over high heat, covered, for 15 minutes.
  4. Add clams and corn; cook, covered, for 5 minutes.
  5. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
  6. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
  7. Discard seaweed and any unopened clams and mussels.
  8. Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
  9. Squeeze lemons over clambake.

Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO

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Cod cakes

Cityline | posted Tuesday, Sep 29th, 2015

codcakes-featured

Mairlyn Smith came up with this recipe after a recent trip to Newfoundland — a creative use for leftover potatoes. Plus, kids will love the mild cod flavour. Serve with tartar sauce, if desired.

Cod cakes

Makes 12 servings or 24 cod cakes

Ingredients:

2 slices bacon, chopped into 1/4-inch pieces
2 medium onions, diced
1 1/4 lbs cooked cod to equal 2 cups (500 mL) flaked, cooked cod
2 lbs russet potatoes, about 4 large, mashed to equal 4 cups (1 L) mashed
1 tsp (5 mL) iodized salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) fine bread crumbs (I used whole wheat panko.)

Method:

In a medium skillet over medium heat, fry bacon until crispy, remove from pan and drain on a paper towel.

Add onion and sauté until well browned about five to eight minutes. Add salt and pepper.

In a large bowl, mix together flaked, cooked cod, mashed potatoes and cooked onion. Crumble bacon in and lightly mix together.

Place bread crumbs into a shallow bowl.

Using a half-cup measuring cup, scoop the mixture into the cup, shake out into your hand and form into a patty.

Gently press into the breadcrumbs.

Heat a large skillet over medium heat and add oil. Place fish cakes into hot oil and cook over medium heat until golden to medium brown on both sides.

Courtesy Mairlyn Smith
@MairlynSmith

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