November 10, 2010
Recipe Challenge – New England Seafood Salad
New England Seafood Salad
(serves 4, with leftovers)
My recipe is inspired by all of the wonderful seafood that the New England area is known for, blended together with fresh herbs and greens in to a refreshing salad. The flavors twist the classic New England Chowder experience into a light summery entree.
3-4 Red Potatoes peeled and cut into bite size pieces (about ¾ inch)
15 Little Neck Clams
8 large shrimp, shelled, de-veined, tails removed
16 Bay Scallops
½ lb cod fillet, boneless
8 slices reduced sodium bacon
zest of one lemon
2 tsp plus 2 tbsp butte
½ gallon milk
¼ cup white table wine
½ cup water
¼ of a medium white onion thinly sliced
Place potatoes in a sauce pan, add milk until just covering the potatoes, add 3 full sprigs of thyme, oregano, marjoram and tarragon, with a dash of salt and pepper. Cover the pot loosely and cook over medium to low heat until the potatoes are fork tender. When done, drain the potatoes, remove any leftover herb sticks and set aside to cool.
In one container place the shrimp and in another container place the scallops. To each add the juice of half a lemon, a tablespoon of vegetable oil, and salt and pepper to taste. Set aside to lightly marinate, no more than 15 minutes. Remove both, shrimp and scallops from the marinades. Pat dry with paper towels. Grill, or pan sear, the shrimp and the scallops. Set aside and allow cooling.
In a large sauté pan, melt a teaspoon of butter and add about a teaspoon to a teaspoon and a half of the fresh lemon zest, the onion and about the same amount of chopped thyme, tarragon, marjoram and oregano. Allow those to cook over medium heat until the herbs are soft and fragrant. Add the water and wine to the pan, and let simmer with the cover on for 5 minutes. Add the clams to this mixture, cover, and simmer until most of the shells open. Remove the clams from the pan and set aside to cool.
Discard the remaining liquid from the clams and return the pan to the stove. Add another teaspoon of butter, the remainder of the lemon zest, salt and pepper. Again, allow these ingredients to cook together over medium heat, then add the cod filet and lightly sear on each side. Add milk until the cod is just covered, cover the pan and let
poach for about 10 minutes, or until the fish is flaky. Remove the fish from the pan, and set aside to cool. Discard the remaining milk mixture.
In a sauté pan, cook the bacon until it is crispy and then remove the strips from the pan and set aside. Discard half the grease from the pan, and then return the pan to the
stove, but with the heat off. Allow the grease to cool slightly, and then add a tablespoon each of marjoram, thyme, oregano and tarragon, as well as the juice of a lemon in halves. .Taste the liquid, before adding the second half of the lemon juice. Ensure that you aren’t overpowering the bacon flavor with too much lemon. Whisk as you go. Add salt and pepper to taste.
In a large bowl combine half a head of chopped Boston Bibb Lettuce, half of a head of endive, ¼ of a red onion, and two stalks of celery all thinly sliced. Remove the Clams from their shells and add to the salad mix. Add the scallops, shrimp and cod. Add the potatoes. Pour the bacon lemon vinaigrette over the salad and toss. Top the salad with Oyster Crackers and crumbled bacon.
For that “chowder” feel- melt 2 tablespoons of butter in a small sauce pan, add a tablespoon each of marjoram, thyme, oregano and tarragon. Add salt and pepper to taste. Add about a teaspoon to a teaspoon and a half of flour to the pan and stir to create a roux. Add milk until you reach the desired consistency. This dressing should be like a thick gravy. Top the individual salad plates with a portion of this on the top.
If in season, prepare 2 ears of corn on the cob, steamed. Allow the corn to cool and then, using a sharp knife, remove the kernels from the cob. Mix into the vegetable salad mixture.