Main dish meals*S*

BAKED CLAMS HYANNISPORT, from Toni

1/4 CUP FINELY CHOPPED SHALLOTS OR GREEN ONION TOPS 2 TBS. DRY WHITE WINE
2 TBS. DRY BREAD CRUMBS
6TBS. BUTTER
4 CLOVES MINCED GARLIC
2 TBS. CHOPPED PARSLEY
SALT AND PEPPER
36 SQUARES SLICED SWISS EMMENTHALER CHEESE, CUT TO FIT CLAM SIZE 36 RAW MEDIUM CLAMS ON THE HALF SHELL

Cook shallots and wine until most of the wine has evaporated...app. 5 min. Cool. Mix bread crumbs, softened butter, garlic, parsley and shallots into a smooth paste. Spread one side of each cheese piece with the above mixture and place buttered side down on the clams. Preheat oven to 400 degrees. Place clams (cheese side up) on a foil lined baking pan or cookie sheet. Bake until the cheese is just melted and very light brown---usually 6 to 12 minutes.
Note: I usually mix up twice the butter/garlic etc. mixture and slop it all on. WONDERFUL!
HERB STEAMED OYSTER MUSHROOMS

1 pound oyster mushrooms
1/4 cup olive oil
Salt and pepper
5 sprigs thyme
5 sprigs rosemary
5 sprigs sage
5 sprigs parsley
10 whole garlic cloves
2 cups white wine
4 radicchio leaves for cups
Herb vinaigrette-recipe above

In a bowl toss together the mushrooms with oil, salt and pepper. Using the back of your knife, gently smash the herbs and place them into the bottom of the deep saute pan. Smash the garlic with the flat of your knife, place around the herbs. Pour wine over the herbs and garlic. Place a steamer pan into the deep saute pan. Fill the bottom of the steamer pan with a even layer of mushrooms. Cover the entire pan tightly with the foil. Place over a medium heat and steam for 10 minutes. Place the radicchio cups onto serving plates. Carefully remove the mushrooms and place in radicchio cups. Drizzle with the herb vinaigrette and serve. Yield: 4 servings

HERB CRUSTED SEA SCALLOPS

4 sea scallops
4 ounces goat cheese
Creole spice-recipe included
1 tablespoon Dijon mustard
2 cups (total) finely chopped herbs (cilantro, mint, parsley, thyme, basil,
tarragon, chervil)
1/2 pound cleaned frisee or endive
2 tablespoons oil
Herb vinaigrette-see recipe above

Preheat broiler. Gently spread Dijon mustard over the scallops and then season with salt and pepper, and Creole spice. Dip the top and bottom of the scallops into the chopped herbs. In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese place under the broiler until lightly browned. Drizzle with the herb vinaigrette. Yield: 1 entree serving or 2 appetizer servings

ROASTED PESTO POTATOES

3/4 cup store bought pesto
1 1/2 pounds red potatoes, cut into 1 " chunks

Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot. Yield: 4 servings

POTATO FANS

3 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped parsley
salt & pepper
4 medium Idaho potatoes

Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into 1/4" slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot. Yield: 4 servings

WARM POTATO SALAD

1 pound new potatoes, scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley

In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

BAKED SWEET POTATOES WITH ONIONS AND LIME BUTTER

1/4 cup butter
1 lime
Salt
Pepper
4 pre-baked sweet potatoes
2 red onions, sliced

In small bowl place butter. Squeeze in juice of lime, and zest from rind. Mix well. Add salt and pepper to taste. Slice sweet potatoes, without breaking through the base of the potato. Place onions and pats of butter between potato slices. Wrap potatoes in foil and place on grill. Cook for about 15 minutes over medium to low fire. Serve.

SWEET POTATO PIE

3 large sweet potatoes, peeled, sliced, boiled
2 stick butter
1 1/2 cup sugar
4 eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla
2 homemade or pre-made pie crusts

Preheat oven to 300 degrees. In large bowl mash potatoes while still hot. Add butter and mix well. Stir in sugar and eggs. Add milk and vanilla. Stir to combine. Pour into pie crusts. Bake for 1 hour. Serve hot or room temperature.

CANDIED YAMS WITH BANANAS

4 bananas
4 yams, boiled, peeled and sliced
3 tablespoons melted butter
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup orange juice

Preheat oven to 350 degrees. Peel bananas and bake for 15 minutes. Place yams in buttered baking dish. In small saucepan melt butter. In bowl combine melted butter with sugar and spices. Pour over yams. In separate bowl mash bananas and stir in orange juice. Spread over yams. Bake for 20 minutes. Serve.

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