Barnstable Baked Scallops

The history of scallops can be traced as far back to early Christians who used the scallop symbol on their Baptismal fonts as a symbol of rebirth.  Historians reviewing the writings of Marco Polo found that he saw scallops being sold in the food markets of 13th century China.

Today the United States leads the world in harvesting scallops. On average over 50 million pound of scallops worth in excess of 500 million dollars are harvested in Nantucket & New Bedford, Massachusetts, Cape May, New Jersey and Norfolk, Virginia.  These four areas are among the leading areas harvesting sea scallops in the U.S.

Enough scallop history and facts, let’s go ahead and give you the recipe for Baked Scallops from The Barnstable Association of Recreational Shellfishing Cookbook. This cookbook is available for sale at http://shellfishing.org/shop/.

Baked Scallops
serves 6

Ingredients:
1 1/2 lbs. scallops
1/2 tsp. salt
1/2 tsp. pepper
1 c. breadcrumbs (or panko)
1 egg
2 tbsp. milk
1/2 c. butter melted
1/2 tbsp. cayenne pepper (optional)

Directions:
Mix dry ingredients together. Beat egg and milk together. Dip scallops in breadcrumbs (or panko) mixture, the egg mixture, and again in breadcrumbs (or panko). Place dipped scallops in roasting pan and drizzle with melted butter. Bake at 450 degrees for 25 – 30 minutes.

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Seared Scallop Salad

The Atlantic sea scallop is the largest concentration of sea scallops in the world.  Once prevalent from Cape Cod to Long Island, bay scallops today are largely unique to wild scallop beds still found off of Chatham, Wellfleet, Martha’s  Vineyard and Nantucket . Japan and China are working to develop aquaculture for Atlantic sea scallops to meet the increased demand for sea scallops throughout Asia.

Cape scallops are known to be a good source of protein as well as magnesium and potassium. Cape sea scallops consist of 80% protein.  Here is a recipe from Cape Chef Bob Jarvis which not only provides you with nutritional needs but tastes great.

Seared Scallop Salad
Serves 1 – 2

Ingredients:
1 tbsp. canola oil
6 fresh sea scallops
1 serving mixed salad greens
1 tbsp. dried cranberries
2 tbsp. toasted walnuts
6 grape tomatoes
1/4 each sliced red & yellow pepper
6 rings red onions
1/2 tbsp. gorgonzola cheese
Dijon vinaigrette
1 tbsp. tarragon vinegar
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1/2 teaspoon sugar
6 tbsp. canola oil

Directions:

Make vinagrette:  Mix together vinegar, mustard and sugar, then slowly drizzle in canola oil, continuously whisking until the dressing emulsifies.  Set aside.

Heat a cast iron pan on medium high flame.  Add 1 tablespoon canola oil.  Sear scallops 2 minutes on first side, then 1 minute on the second side.  Toss salad greens with 1-2 tablespoons Dijon vinagrette and plate.  Add dried cranberries, toasted walnuts, grape tomatoes, peppers, onion and gorgonzola cheese.  Top salad with scallops and serve.

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A Turkey Feast for a Returning Nantucket Whaling Captain

There are many stories of Nantucket ship Captains wives waiting for their husbands return from hunting whales.  Some whaling ship Captains were away from their wives and children for as long as five years or more.  The Captains’ wives would spend hours atop their home’s widows walk looking toward the horizon hoping to see the sails of their husband’s ship approaching Nantucket Harbor.  If she was lucky enough to see those sails she would go to her kitchen and prepare a feast for his arrival.

On these 5 + year voyages, the Captain and crew’s diet probably consisted of salt horse (beef) and hard-tack (pork) at one meal, and hard-tack and salt horse at the next.  These “delectable” meals as well as other less appetizing ones were the norm on long sails.

We think the Captain’s wife would prepare a wild turkey dinner to celebrate his return.

Here is a 21st. century recipe for a roasted turkey with some modern twists to please anyone, even a 19th century whaling ship’s Captain returning from a long voyage.

We think that this recipe would meet with the Captain’s approval.

Herb Roasted Turkey with Onion Gravy
Serves 10-12 with leftovers

Ingredients:
1 18-20 lb. turkey
6 Tbls. butter at room temperature
2 Tbls. fresh rosemary, chopped, plus 2-4 sprigs
2 Tbls. fresh thyme, chopped, plus 2-4 sprigs
1 tsp. kosher salt (or to taste) plus more for sprinkling
1/4 tsp. pepper (or to taste) plus more for sprinkling
1 onion, quartered
1 bay leaf
4 1/2 cups low salt chicken stock, preferably homemade, divided, as needed

For the turkey gravy:
1 stick butter
4 large onions, sliced thin
1 Tbls. fresh thyme, chopped
1 Tbls. fresh rosemary, chopped
1 1/2 Tbls. flour
3 Tbls. honey
1/2 cup aged balsamic vinegar
1/2 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)

Directions:
Preheat the oven to 350 degrees.
Mix butter, chopped rosemary and thyme, salt & pepper in a bowl.  Remove turkey giblets and neck from cavity, rinse the turkey and pat dry with paper towels.  Place the turkey on a rack in a large roasting pan.
Sprinkle small amount of salt & pepper on inside of turkey.  Rub the herb butter all over the turkey.  Place the onions and turkey giblets and neck around the turkey and bake for 1 hour.  Add 1 cup broth, the bay leaf and rosemary and thyme sprigs to the pan.  Reduce the oven temperature to 325 degrees and continue to bake for approximately 3-4 hours longer (figure 15 minutes per pound) or until a meat thermometer inserted into the turkey thigh registers 180 degrees and 165 degrees for the breast.  While the turkey is baking, baste with some of the remaining broth and pan juices every 30 minutes so that the turkey does not dry out.
Remove the turkey to a large platter and let stand at least 15 minutes.  Garnish the platter with orange slices, cranberries and kale, if desired.

Gravy:
Melt the butter over medium heat.  Add the onions and cook until nice and brown, approximately 30 minutes.  Add rosemary and thyme.  Stir in the flour and cook for 1 minute, stirring constantly.  Stir in the honey and vinegar and simmer until thickened, about 2 minutes.  Add salt and pepper to taste.  The gravy can be made a day ahead and refrigerated; reheat slowly before serving.

Happy Thanksgiving!!!

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Art of Eating Lobster

Lobster is the King of Seafood and is considered a delicacy.  Many visitors to the Cape and Islands are having lobster for the first time.   Eating a whole lobster should  not be an  intimidating experience.  It should be one of the true pleasures in life.

After you have reviewed these important directions  and  mastered the art of eating lobster you should  immediately make reservations at  one of our outstanding restaurants and practice this new found skill by having a lobster dinner.

Let’s begin the tutorial.

The proper utensils when eating a steamed or boiled lobster: a nut cracker and a pick.

 

Twist the claws off the lobster.

 

 

 

 

 

Crack the claw with a nutcracker.

 

 

 

Separate the tailpiece from the body by arching the back until it cracks.

Open the body cracking it sideways. The body has a lot of meat in it.

 

 

 

 

 

Unhinge the back and you will find the "Tomalley" or Liver which turns green when boiled. The "Tomalley" is considered a delicacy by many foodies.

 

 

 

 

 

 

 

 

Bend back and break flippers off tailpiece.

 

 

 

 

 

 

 

 

 

Insert pick where the flippers broke off and push.

The small flippers are excellent tasting. You suck the meat out of them.

 

 

 

 

 

 

 

 

 

 

 

 

Did we mention that you also need some melted butter to dip the lobster meat in.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Chef Margolis’ Chicken Green Chili

If you are already thinking about Super Bowl – or just want to impress your tailgating friends, Chef Greg Margolis of Nantucket has the perfect recipe for you.

Chef Margolis was born into a culinary family where chefs were revered and family dinners consisted of Julia Child and Jacques Pepin in the PBS series “Great Chefs”. At 7, Greg received his first omelet pan, and by age 14 he had found his first job in a restaurant – peeling carrots by the 50lb bag, and learning the basics of ‘back of house’ work ethics in the kitchen and then ‘front of house’ smarts.

 

A graduate of the Culinary Institute of America in Hyde Park, NY, Greg would spend the next ten years working as a private chef on Nantucket and GM at several restaurants (both on Nantucket and in Steamboat Springs, CO) before returning to the island with his wife and two young children in 2011. He has previously worked at Moors End Farm and Topper’s Restaurant at the Wauwinet on Nantucket, served as General Manager of Met on Main, and in 2013 co-founded Dinner Parties Nantucket.   https://nantucketculinary.com/

Chicken Green Chili
Yield 52 quarts

Ingredients:
1 ea. Bulbs Garlic
8 cups diced onion
2 cups diced Celery
2 bunches diced green onions
5 pounds boneless skinless Chicken Thighs
1 pound Tomatillos
2 bunches Cilantro
2 Tbsp. Cumin
2 Tbsp. Coriander
3/4 pound Butter (3 sticks)
2 cups Masa de Harina (traditional flour used to make tortillas,
available in most supermarkets)
5 ea. 4 oz can green chilies
1/4 cup lime juice
1 ea. 48oz can Chicken Broth

Directions:

Lay chicken thighs out on a sheet pan and coat with neutral oil. Season with salt and pepper and roast in a pre-heated 400 degree oven for approximately 12 minutes. Reserve  juices from the pan and allow chicken to cool. Once the chicken is cool dice and reserve.

Remove tomatillos from their husk and coat with neutral oil. Place on a sheet pan and roast in the preheated 400 degree oven for approximately 15 minutes or until tomatillos have taken on some color and broken open. They should be sitting in a pool of their own juices. Pay attention to not let the juices burn.

When removed, transfer the tomatillos and all the juices you can scrape off the pan to a separate container and reserve.

Saute garlic, onion, celery, and green onions in neutral oil with the cumin and coriander. Season to taste with salt as you go. When vegetables are translucent and soft add butter. When butter is melted add the Masa to create a roux. Allow the roux to cook out at a low heat.

Slowly mix into the vegetables and roux, the chicken stock and any reserved liquid from the roasting of the thighs. Bring this mixture up to a simmer on a medium high flame. You may want to adjust the thickness with a little more chicken stock or water depending on how it turns out.

Combine roasted tomatillos, cleaned cilantro with the stems, two cans of the green chilies and the lime juice and blend with a traditional or a submersion blender.

Add to the chili the tomatillo mixture and mix to incorporate. Then add the chicken and remaining green chilies.

Allow the mixture to simmer until the chicken starts to breakdown a little and become more tender. Pay special attention to the heat level and stir often to prevent the chili from burning to the bottom of the pan.

Check seasoning and adjust to taste with salt and pepper and more lime juice if the balance needs to be adjusted.

We doubt you will have leftovers however, due to the size of this recipe, you can freeze some for the night when you want a treat but are too tired to cook.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

GO PATS!