Artichoke Pesto

Here is a great recipe for an artichoke pesto from Cape cooks and hoteliers Joe and Annemarie Charbonneau.  The Charbonneau’s have been on the Cape for years providing many visitors with wonderful experiences at a variety of lodgings. Here is a recipe that is easy to make and will be the hit of a party or an afternoon cookout.

Artichoke Pesto
Serves 8 – 10

Ingredients:
1 package 8oz, of frozen artichokes hearts thawed
1 large bunch of fresh basil
2/3  cup fresh grated Parmesan cheese
1/2 cup extra virgin olive oil
zest and juice of one lemon
2 cloves garlic
1/2 teaspoon salt

Directions:
Combine thawed artichokes, basil, garlic, lemon zest and juice and salt in food processor. Run the machine to finely chop all ingredients, stopping the machine to scrap down sides. Then with machine running drizzle in olive oil. Place mixture in a bowl and hand mix in Parmesan cheese.
Spread pesto over toasted  baguette slices.

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A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

A few years ago, Executive Chef Jeff White gave us his recipe for Baked Crab, Lobster and Artichoke Dip. Year after year, our Blog followers have made this recipe one of the most popular of all the hors d’oeuvre recipes found on our website.

It is a fabulous recipe for a New Year’s Eve Party or for any excuse for a party.

Merry Christmas & Happy New Year!!!!

Baked Crab, Lobster and Artichoke Dip
Serves 6 – 8

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

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Oceania Cruise Lines’ Chef Kelly’s Eggplant Involtini Alla Parmigiana

Photo Courtesy of Oceania Cruise Lines

Oceania Cruise Lines’ Executive Chef Kathryn Kelly sometimes makes her Eggplant Involtini Alla Parmigiana recipe without the meat on her “meatless Mondays,” and she loves the way the flavor of the smoky mozzarella comes through. Chef Kelly substitutes sautéed or grilled portabella mushroom pieces for the meat. Mortadella is one of her favorite meats – it reminds her of the great bologna and mortadella sandwiches that her grandmother used to pack for her lunch with her homemade white bread and mayonnaise (never store bought). In the summer, they used to add tomatoes and toast the bread for the perfect sandwich!

Eggplant Involtini Alla Parmigiana
(makes 12 rolls, serves 4 to 6)

Ingredients:
EGGPLANT

2 large eggplants, each at least 7 inches long
Kosher or sea salt
Extra virgin olive oil

STUFFING
8 ounces ground veal
4 slices white bread, crusts removed, cut into 1/2-inch pieces
3 tablespoons whole milk
4 slices mortadella, each 1/8-inch thick, cut into 1/8-inch dice (about 1/2 cup)
4 slices mozzarella, each 1/8-inch thick, cut into 1/8-inch dice (about 1/2 cup)
21/2 tablespoons finely chopped garlic
1 large egg
1 teaspoon finely chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
Canola oil
2 cups tomato sauce
6 thin slices smoked mozzarella cheese

Directions:

For the eggplant: Cut both eggplants lengthwise into 1/8-inch-thick slices. Choose the 12 largest slices that are closest in size to one another. Reserve the remaining eggplant for another use.

Line 2 sheet pans with parchment paper. Sprinkle about 1 teaspoon of salt on each pan. Arrange the eggplant slices on the salt and sprinkle about 1 teaspoon of salt over the eggplant on each pan. Let sit for 30 minutes.

For the stuffing: In a large bowl, combine all of the ingredients. Using your hands, mix well until all of the ingredients are evenly incorporated.

To assemble: Prepare a medium-hot fire in a charcoal or gas grill, or preheat a two-burner grill pan over medium-high heat. Oil the grill rack or grill pan with canola oil. Preheat the oven to 375°F.

Using paper towels, blot the excess moisture from the eggplant slices, then lightly brush the slices on both sides with olive oil. Place on the grill rack or grill pan. Grill, turning once, until well marked on both sides and the slices are more pliable for rolling. This should take 2 to 3 minutes total. Transfer the slices to a work surface.

Spread half of the tomato sauce in the bottom of a 9-inch-square flameproof baking dish or other flameproof baking dish that will snugly accommodate the 12 rolls in a single layer.

Lay 1 slice of eggplant running vertically in front of you. Place about ¼ cup of the stuffing on the slice about 2 inches from the short end nearest you, shaping the stuffing so it is about 1 inch wide. Bring the end up over the stuffing, then roll up the slice, enclosing the stuffing completely. Place in the baking dish, seam side down. Repeat with the remaining eggplant and stuffing. Top with the remaining tomato sauce.

Bake until the eggplant is tender and the filling is hot, about 30 minutes. Remove from the oven and let rest for about 15 minutes. Turn the oven to broil.

To finish and serve: Top the rolls with the smoked mozzarella, draping 1 slice over every 2 rolls. Place under the broiler until the cheese is bubbling and lightly toasted. Serve directly from the baking dish, or divide among individual serving plates.

Buon appetito!

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

 

 

 

 

 

Sea Scallop and Lobster Ravioli with Vermouth, Sorrel and Parmesan

Another fabulous Entree presented by Cape Cod Chef Bob Calderone.

Sea Scallop and Lobster Ravioli with Vermouth, Sorrel and Parmesan

Pasta Dough
Ingredients:

4 cups high gluten flour
6 whole large eggs and a pinch of salt
Directions:

In food processor combine flour, eggs and salt until smooth dough appears. Wrap dough in plastic wrap and reserve for assembly.

Ravioli Filling
Ingredients:

2 Lbs. sea scallops
2 egg whites
2 cups extra heavy cream
2 tbls chopped parsley
chives and basil
Salt,pepper and lemon juice to taste
1/2 lb. diced lobster meat
2 whole eggs, beaten

Directions:
In a food processor puree sea scallops, egg whites, and heavy cream until smooth. Transfer to a bowl and add diced cooked lobster meat, chopped fresh herbs, lemon juice, salt and pepper.
To make the raviolis, roll out the pasta dough to a thin long sheet using a pasta machine.  Lay the rolled dough over a ravioli mold and make a well for the filling.  Brush with beaten whole eggs.  Add the filling 1 spoonful at a time.  Add next layer of rolled pasta sheet and push the filling deep into the well.  With a rolling pin or some other rolling object, firmly seal the raviolis.  Separate raviolis and cook or reserve for a later date.  These raviolis can also be frozen.

Sauce
Ingredients:

6 oz. olive oil
8 diced garlic cloves
2 cups diced plum tomatoes
1 cup dry Vermouth
2 cups clam broth
8 oz. butter
6 oz. Parmesan
2 Tbls. Sliced Sorrel

Directions:
Heat a heavy sauté pan, add olive oil and toast garlic until lightly brown. Add diced plum tomatoes and cook for 2 minutes over high heat. Add dry vermouth, clam broth and bring to a boil. Finish with butter, Parmesan cheese and sliced Sorrel. Add cooked raviolis to sauce and serve.

Bon Appetit!!!!

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.  A gift that is never returned. https://www.capecodrestaurants.com/info/gift_certificates.php

Baked Crab, Lobster and Artichoke Dip

Enjoy a Baked Crab, Lobster and Artichoke Dip recipe for your Holiday Parties from Executive Chef Jeff White and Sous Chef Natacha Krum of Russ and Marie’s Marconi Beach BBQ and Seafood Restaurant in South Wellfleet.

Serves 6 – 8

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.

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