Born in "THE" Bronx, raised on Long Island...stints in Rochester, NY; Manhattan, NY; Andover, MA; Montclair & West Windsor, NJ and now Memphis, TN., our cuisine of birth is Italian, but we enjoy cooking Chinese, Mexican, American and hodge-podge.

Our recipes will be as accurate as possible, but you see, I rarely measure things. I prefer to combine based upon taste.

Also, I will use brand names on occasion, but am not sponsored by any company and these mentions do not put cash into my pocket.

Music is my other love & we will share music related to food (in even the smallest sense) with y'all with every new post.

Monday, July 26, 2010

Seafood Feast On The Grill

I realized that I have not swapped over to the new format for this blog and will have t do so over the next few weeks.

A beautiful Saturday night and a need for some seafood brought us to reach for one of my favorite books for cooking on the grill - Bobby Flay's "Boy Gets Grill". I flipped through looking for something that caught my fancy and three recipes jumped out.

They were "Tomato bread With Prosciutto", Grilled Sea Scallops With Papaya-Tomatillo Salsa" and Grilled Clams In The Shell With Serrano Ham".

Having an International Market within 20 minutes meant I knew I could get the tomatillos, papaya, and the seafood needed for the recipes.

We had an abundance of tomatoes from the garden of Nancy's brother, so the Tomato Bread with Prosciutto was an easy choice.

I did substitute Prosciutto for the Serrano Ham with the clams to keep the flavor consistent across all three dishes.

"Tomato Bread With Prosciutto"

6 very ripe plum tomatoes (or 3 beefsteak tomatoes) - seeded and chopped
4 cloves garlic - finely chopped
1/4 cup olive oil (plus extra for bread)
Salt & Fresh Ground Pepper
1 tblspn fresh thyme leaves - finely chopped
8 slices ciabatta or any crusty bread - cut about 1/2" thick
8 slices Prosciutto Ham

Combine tomatoes, garlic, olive oil, salt and pepper in food processor or blender.

Puree until smooth - transfer to a bowl and stir in thyme

Let sit at room temperature at least 30 minutes (You can make it a day before and refrigerate. Bring to room temp before serving)

Heat grill to high

Brush the bread with olive oil on both sides. Sprinkle with salt and pepper.

Put on grill about 1 minute per side to char lightly and get those nice grill lines.

Generously brush each slice with the tomato puree on one side, add a slice of the Prosciutto and serve immediately.

I think I would have put more of the puree on next time. there was left over puree which we warmed to room temp and just used as a dip for some more of the left over bread the next day.

"Grilled Sea Scallops with Papaya-Tomatillo Salsa"

2 ripe papayas - peeled, seeded and coarsely chopped
6 tomatillos - husked, washed and coarsely chopped
1/2 red onion - finely diced
2 jalapeno chiles - finely diced
1/4 cup chopped fresh cilantro leaves
1/4 cup fresh lime juice
2 tblspns canola oil
1 tblspn honey
salt and fresh ground pepper
Combine all ingredients in a serving bowl and season to taste with the salt and pepper,

Let sit at room temperature for at least 20 minutes. (Can be made a few hours in advance and refrigerated. bring to room temp before using).

20 Sea Scallops
Canola oil
Salt and fresh ground pepper

Heat the grill to high

Brush scallops on both sides with oil ensuring they are completely covered and season with salt and pepper

Grill until crusty brown on both sides and cooked through, 2-3 minutes on each side.

I used a grilling basket for the scallops.

Remove to a serving platter and spoon salsa on top.

"Grilled Clams In The Shell With Prosciutto"

32 Littleneck clams - scrubbed
4 slices prosciutto ham torn into 32 pieces
Extra Virgin Olive Oil
Hot Sauce

Heat grill to high

Place clams directly on grate of grill, close cover until clams over (5-7 minutes)

Remove clams to a platter, stuff with a piece of Prosciutto and drizzle olive oil over entire platter.

Add a drop of hot sauce to each before eating (if you like it a tad spicy...I DO!)

Serve immediately.

The corn on the plate was also grilled in the husks (after removing the silk and soaking in water for 20 minutes.

Once cooked, I spread with some garlic butter, squeezed fresh lime juice on top and then sprinkled with crumbled queso fresco

Actually it is all very simple, with just about a half hour or so of prep...and on a nice summer day...the lightness of the seafood, combined with the juiciness of the salsa is a wonderful dinner idea.

"Mangiare Bene e Piacere"

3 spices added:

Phfrankie Bondo said...

...and why wasn't I invited??...

Vinny "Bond" Marini said...

Phfrankie: I called, you did not answer

TopChamp said...

Ooh no - burping is bad.

This sounds delish but I don't think I could be bothered stuffing ham into each clam.

Think yours are a bit bigger than ours but even so...

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