Recipe Originals » Weekday Specials

Linguine with White Clam Sauce

Jill — Sun, 08 May 2011 11:46:30 +0000

The Glen-Mor Restaurant ordered fresh shucked clams for Linguine and White Clam Sauce, but despite going to three markets, I could not find shucked clams. Instead I bought 4 lbs. of littleneck clams in the shell. Jim and I spent an hour shucking clams, an exhausting and messy process. I recommend using shucked clams if available, but do not substitute with canned clams, too chewy.

Servings: 4

Fresh
5 lbs. littleneck clams, or 1-1/2 lbs. fresh shucked whole clams
1 bunch parsley
1/2 cup Clarified Butter
8 cloves garlic
16 oz. fresh linguine, or substitute with dried linguine
4 quarts water

Pantry
1/2 cup olive oil
4 tsp. dried oregano
1 Tbsp and 2 tsp. salt, divided
1 tsp. pepper

Shuck clams
Insert a pairing knife into the back side of the clam and squeeze in hand to work the knife in between the shelves. Work the knife around the shells to open the clam. When the clam opens, carefully cut the clam away from one side of the shell. Then cut the clam from the other side and discard shells. Place clams in a small mixing bowl and set aside.

Mince garlic and parsley
Mince garlic and set aside. Mince parsley and set aside.

Prepare pasta
Bring 4 quarts of water to a boil, add 1 Tbsp. salt. Add linguine and cook for 3 to 4 minutes or until al dente. Drain pasta and rinse with cold water to stop cooking.

Prepare clam sauce
In a large saute pan, heat butter and olive oil over medium-high heat. Add garlic and cook for 2 to 3 minutes or until fragrant. Add clams, parsley, oregano, remaining 2 tsp. of salt, and pepper to the garlic and cook for 1 minute or so until clams are done – clams will cook very quickly.

Serve
Divide pasta among 4 plates, top with 1/4 of clam sauce and serve immediately.

Note: There is a print link embedded within this post, please visit this post to print it.

Macaroni & Cheese

Jill — Thu, 14 Apr 2011 15:29:17 +0000

Jim took charge of Macaroni and Cheese, and found the right combination of ingredients on the second attempt – it was delicious.

Servings: 6

Fresh
4 oz. sharp cheddar cheese, coarsely grated, divided
4 oz. double gloucester cheese (or substitute with a mild, yellow cheddar)
2 oz. Fontina cheese, coarsely grated
2 Tbsp. butter
2 cups milk, divided
1 oz. grated Parmesan cheese, finely grated
2 Tbsp. dry bread crumbs

Pantry
10 oz. macaroni noodles
4 qt. water
1/2 tsp. Worcestershire sauce
4 Tbsp. all-purpose flour
1/2 tsp. paprika
2-1/2 tsp. salt, divided

Boil and prepare macaroni
Bring 2 quarts of water with 2 tsp. of salt to a boil. Boil macaroni until al dente, approximately five minutes. Strain and rinse with cold water to stop the cooking. Drain pasta and place in a bowl large enough for the final dish. Mix half of the sharp cheddar and 1/2 cup of milk with the cooked macaroni.

Prepare topping
Mix the grated parmesan, dry bread crumbs, and paprika in a separate bowl and set aside.

Make roux
Melt the butter in a small sauce pan over medium heat. Add the flour, stirring until the roux cooks to a light, golden brown. Remove from heat and set aside.

Prepare cheese sauce
Heat the remaining milk in a double-boiler with the Worcestershire sauce and 1/2 tsp. of salt. Add the grated cheeses and allow to melt. Once the cheese has all melted, add the roux and whisk until the sauce is smooth and creamy. Mix sauce into bowl of cooked macaroni.

Serve
Spoon the macaroni and cheese mixture into portion sized, oven-safe dishes. Sprinkle each portion with approximately 2 Tbsp. of the topping mixture. Broil in the oven until the topping melts and slightly browns, approximately 2 minutes, then serve immediately.

Note: There is a print link embedded within this post, please visit this post to print it.

Meatballs

Jill — Tue, 22 Mar 2011 03:11:54 +0000

I did not believe Jim when he said the Glen-Mor Restaurant served spaghetti and meatballs since it is definitely not a typical New England recipe. But he produced an old copy of a Wednesday night specials list and proved they served it once a week. Though it may not be a New England specialty, the Glen-Mor made wonderful meatballs, and this recipe makes enough for leftovers to freeze for later.

Servings: 8

Fresh
   1.5 lbs. ground beef
   4 eggs
   3 Tbsp. minced fresh parsley
   1 clove garlic
   1 cup grated (3 oz.) Parmesan cheese
   1/2 loaf (7 oz.) white bread

Pantry
   1-1/2 tsp. fried oregano
   1-1/2 tsp. salt
   1/2 tsp. ground black pepper
   2 cups water
   1 cup (3.5 oz.) dried bread crumbs
   1 Tbsp. olive oil

Beat eggs and spices
Preheat the oven to 425 degrees-F. Beat eggs, parsley, oregano, salt, and pepper together in a large mixing bowl. Mince the garlic clove. Add minced garlic, cheese, and bread crumbs to the egg mixture, stir to combine.

Soak bread
Cut off bread crusts and discard. Soak bread in a bowl with the water for 3 minutes. Squeeze water out of bread and add to meatloaf mixture. Incorporate with hands until well blended.

Form meatballs
Drizzle olive oil on 2 cookie sheets with sides. Use an ice cream scoop to portion meatballs, approximately 24, placing meatballs on the cookie sheets. After dividing all of the meat mixture, roll each portion into a smooth ball, some of the olive oil on the pan will help to make the meatballs smooth.

Bake meatballs
Bake meatballs for 15 minutes. Serve with Tomato Sauce and spaghetti noodles.

Note: There is a print link embedded within this post, please visit this post to print it.

American Chopsuey

Jill — Mon, 28 Feb 2011 14:40:59 +0000

Tonight was my first experience with Chopsuey. Jim said the taste is authentic for the Glen-Mor Restaurant. I can’t imagine ordering this in a restaurant, but it was easy enough for a weeknight meal.

Servings: 6

Fresh
   1 oz. ground salt pork
   1 small onion
   2 cloves garlic
   1-1/4 lbs. lean ground beef

Pantry
   1 can (28 oz.) whole tomatoes
   2 Tbsp. tomato paste
   1/2 lbs. elbow macaroni
   2 Tbsp. salt, divided
   1/2 Tbsp. ground pepper
   2 qt. water

Prepare vegetables
Finely chop the onion and garlic with a knife or in a food processor, set aside.

Sauté vegetables
In a large pan, cook the salt pork over medium heat for 3 to 5 minutes or until the fat is melted and the meat is browned. Add the onions and garlic and sauté for 5 minutes or until tender.

Cook beef
Add ground beef to the pan and brown, breaking-up with a spoon as it cooks.

Add tomatoes
Add tomato paste and stir. Add the whole tomatoes, not drained. Break-up tomatoes with a spoon as they cook. Reduce heat to a simmer and cook uncovered for 30 minutes. Season with 1 Tbsp. salt and 1/2 Tbsp. pepper.

Cook pasta
While meat sauce cooks, bring 2 quarts water and 1 Tbsp. salt to boil in a large pot. Add macaroni and cook until al dente, approximately 8 minutes. Drain and rinse pasta with cold water.

Serve
Place approximately 1 cup of cooked pasta in a bowl and top with 1 cup of meat sauce.

Note: There is a print link embedded within this post, please visit this post to print it.

Baked Meatloaf

Jill — Mon, 17 Jan 2011 01:37:59 +0000

I don’t remember the last time I made meatloaf, but this recipe turned out very nice and I will definitely make it again. We ate it the next day in a Tomato Sauce over pasta.

Servings: 8 to 10

Fresh
3 eggs
1 bunch fresh parsley
3/4 cup skim milk
1 small onion, approximately 4 oz.
2-1/2 lbs. ground beef
6 oz. bread crumbs, approximately 3 cups
1/2 cup Cream of Tomato Soup

Pantry
1/2 tsp. ground black pepper
1 Tbsp. season salt

Prepare onion and parsley
Preheat the oven to 350 degrees-F. Chop the onion into a small dice and set aside. Mince the parsley and set aside.

Assemble wet ingredients
Beat the eggs in a large mixing bowl. Add the pepper, salt, parsley, and milk, and mix well. Add the ground beef and chopped onions and mix with hands to combine.

Add bread crumbs
Add the bread crumbs slowly to the meat mixture. Continue to mix with hands or stir to combine. Meat will take on consistency of a wet dough.

Bake meatloaf
Grease a 9-inch by 4-inch loaf pan with cooking spray. Place the meatloaf in the pan and push mixture to fill out the pan. Pour the Cream of Tomato Soup on top. Bake the loaf for one and a half hours.

Serve
Serve warm. Chop leftovers and add to tomato sauce to serve over pasta.

Note: There is a print link embedded within this post, please visit this post to print it.

Boston Baked Beans

Jill — Mon, 23 Aug 2010 23:14:47 +0000

We used the excuse of needing a “bean pot” for this recipe to buy a beautiful new 5.5-quart Dutch oven. Baked beans require two pots, an overnight step for preparation, and four hours to cook – but the result is worth the effort. The beans are even better the next day reheating, or as Jim prefers leftovers, cold.

Servings: 6 – 8 (1 cup each)

Fresh
1/2 lb. salt pork

Pantry
1 lb. beans: navy, pea, or kidney beans can be used
1/2 medium onion
1/3 cup molasses
1/2 cup ketchup
1 tsp. dry ground mustard
1/4 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper

Prepare beans
Cover beans with water in a large bowl and allow to soak at least 8 hours or overnight. After soaking, drain and rinse the beans. Place the beans in a large stock pot, cover with water, and bring to a boil. Boil uncovered for 10 minutes.

Add onion and salt port
Preheat the oven to 275-degrees F. Score the salt pork by cutting into the meat halfway in a cross-hatch pattern. Peel the half onion and place in a large Dutch oven with the salt pork. Drain the boiled beans and add to the Dutch oven – the “bean pot.” Add water slowly until there is just enough to cover the beans.

Add seasoning
Add the molasses, ground mustard, ground ginger, salt, and pepper to the bean pot. Stir contents to mix. Cover pot with lid and place in the pre-heated oven for 3 hours. Check the beans periodically and add water as needed to keep the beans moist but not flooded.

After baking, add ketchup
After 3 hours of baking, remove pot from oven and add ketchup and stir. Add water if necessary. Replace the cover and return bean pot to the oven for an additional 1-1/2 to 2 hours, checking water level periodically.

Serve
Remove the pot from the oven and serve warm.

Note: There is a print link embedded within this post, please visit this post to print it.