Butter Clams, Beer and Rosie's Blackberry Cobbler

     From the ages of three to the age of five we lived just outside of Seattle, about two miles from Puget Sound.  My dad and Grandfather had bought a piece of land in the woods.  We lived in a trailer, onto which dad had built a huge porch with a laundry room.              

For young boys this is heaven. I, along with my older brothers, Nick and Mike, spend our days playing in a magical, overgrown forest.  Lost, in a deep green sea of waist high ferns and moss covered, giant cedars reaching up to the sky, knowing full well that there are elves, fairies and goblins hiding just out of sight.

            We have chickens, a goat and a dog, named Coco.  Coco is my best friend.  Dad says, Coco is a Chinese chow-chow, but I ‘m quite sure that she is a lion with her big soft mane, chocolate brown fur and Purple tongue. 

            Living so close to the sound, we enjoy the very freshest fish and seafood year-round.  Hearing my parents up, I wander out, rubbing my eyes in my red, one piece, pJ’s, complete with white, thin, plastic soles and trap door in the seat.  I sit down at the little white, Formica table that is attached to the wood paneled trailer wall. 

            “What are you doing up Joey,”  mom asks, as she pours hot water into a thick white mug followed by an envelope of light brown powder, making me a cup of hot chocolate.

            She hands me the mug.  I blow on the steaming brew and the air is filled with a sweet chocolaty aroma. 

            “I heard you and dad talking.” I say. 

            Dad is wearing a big yellow rain coat and I notice his black rubber, rain boots with the muddy, pale red soles are sitting by the door.  Mom is finishing making a bologna sandwich on white bread, spreading the bright yellow mustard and adding a thin slice of red onion and some Velveeta cheese. 

            Putting the sandwich in dad’s dented up, black, lunch box, she says, “Your father is going clam digging, with uncle Chuck.”

            Excitedly I cut in, “Oh, oh can I go… can I, please?”

            “Joey, it's going to be cold and rainy on the beach and you still have the sniffles…not this time.” says dad.  But when we come back you can help me cook the clams.

            Dad picks me up and tosses me over his shoulder, spinning me around so I land on his back.  We all walk out on the big, wooden porch.  It’s still dark out.  We can hear the red, work truck warming up.  The air is cool and moist and filled with the delicious scents of the lush forest, mixed with the smell of burning oil and exhaust from the truck.  There’s something comforting about that smell.

            Dad hands me off to mom, pats my head and gives mom a kiss.  Off he goes to meet his buddies and dig butter clams.  They fill two five-gallon tins and bring them back to our trailer, where the other men’s wives and about twenty kids are waiting for the clam feast.

            As soon as dad gets back he goes to work cooking.  Standing at the big double basin laundry sink, he says, “Joey, come and watch, I’ll teach you how to make the best clams you’ve ever tasted.”

            I climb up on the counter and watch him work.

            As he carefully picks through the clams discarding any that are open, he says, “most folks will tell you to soak the clams in fresh water and corn-meal to remove the sand, but our well water is so pure and sweet that I just let the cold water run over them for an hour or so, and this removes all the sand and grit.”

            One sink is filled with water and in the other is a huge metal colander.  Dad sets all the good clams in the sink filled with water.  When he is finished discarding any open or cracked clams he then rubs any loose sand or mud from the clams in the sink filled with water placing the clean clams in the colander.  As the water splashes over the clams the fresh smell of the ocean is reminding us of the feast to come.

            Dad helps lets and me down the water run as he goes in to take a shower.

            I go in and watch mom.  First she takes several cloves of fresh garlic and crushes them with the side of her big kitchen knife.  Then she removes the thin white skin from the crushed garlic cloves.  Next she takes the garlic cloves and removes the hard, dried out end of each clove.  And then she chops the garlic very fine.  A big iron skillet is on the stove she adds a little olive oil and after the skillet is hot she adds the garlic, sautéing it until it just starts to brown.  Then she adds several sticks of butter and reduces the heat.  When the butter is all melted she cuts two fresh lemons in half and squeezes them holding an old wire strainer over the skillet to catch the seeds.

           Dad comes out after his shower, in a fresh white tee shirt and blue jeans.  He smells like "Old Spice" after shave, it's a smell that still reminds me of him 50 years later.  My dad having our genetic disposition toward loving food gets right back to the cooking.  He lightly simmers the fresh clams covered in water only, for about ten minutes, then discards any that don’t open, pointing this out to explaining that they are bad.   They are served in batches, with their cooking liquid, lemon and mom's garlic butter, and eaten as soon as they hit the table, with dad cooking he won't get a clam for at least an hour (if at all). They are so full of flavor that the adults drink the cooking liquid, or clam liquor as they call it.  

         After lunch my grandmother Rose brings out her legendary Black berry cobbler, made fresh from berries us kids had picked in the woods.  It's hard to explain how delicious this cobbler is.  My brother Mike and I often talked about it decades later while working construction as adults.  The kids descend on the cobbler like locust, while the adults enjoy coffee or some of Rosie's home made beer.

Blackberry Cobbler

This is my Grandma Rose's famous recipe. Our family loves this wonderful dessert. Makes 8 to 10 servings.

24 OZ Fresh blackberries

3/4 C Sugar

1-1/2 TBL Corn starch

Juice of 1/2 lemon

  Topping

1 C Flour

3/4 C Sugar

1/2 TSP Salt

1/2 TSP Baking powder

1 Large egg

1/4 C butter, melted

1. Preheat oven to 375∫.

2. In a small saucepan, bring 1 cup of water to a low boil. Place 6 ounces of blackberries and lemon juice in a blender and puree. Add to the saucepan and simmer for 3 minutes. Remove from heat.

3. Put remaining berries in a bowl and carefully mix in cornstarch and sugar, trying not to break up berries. Carefully fold in the warm berry mixture. Spoon mixture into an 8x8-inch baking dish or pie pan.

4. In a separate bowl, mix together flour, sugar, salt, and baking powder. Add egg and mix until crumbly. Sprinkle topping over blackberry mixture and drizzle with melted butter.

5. Bake for 45 minutes or until topping is a deep, golden brown. Serve with vanilla ice cream and good coffee.

            

Scallop Ceviche

Scallop Ceviche

This easy ceviche has an unusual tropical flavor that’s rich and light at the same time.  The recipe calls for scallops but it’s also nice with conch, abalone, snapper, or even shrimp.

1 1/4 lbs. sea scallops

1/3 cup fresh squeezed lemon juice

3 Tbl. fresh squeezed key limejuice

3 Tbl. fresh squeezed orange juice

2 tsp. fresh grated ginger

2 serrano chiles, minced

zest of 1 lime

1/2 bunch cilantro, chopped fine

1/2 cup chopped green onion

1/2 cup finley diced red bell pepper

2 cloves garlic, minced

3 Tbl. extra virgin olive oil

Dressing:

1 large ripe haas avocado, chopped

1 Roma tomato, peeled, seeded and chopped fine

1 Tbl. finley chopped cilantro

1 Tbl, finley chopped white onion

1 Jalepeno chile, seeded and minced

1 clove garlic, minced

Juice of 1 key lime

pinch of dark brown sugar

1 1/2 Tbl. extra virgin olive oil

Salt and fresh ground black pepper to taste

Rinse the scallops under very cold water and dry with a paper towel.  Cut the scallops in thirds creating short rounds.  In a large non-reactive bowl mix togther the lemon juice, limejuice, orange juice, ginger, serrano chile, and lime zest.  Mix well then add the sliced scallops.  Gently stir, cover and refrigerate for 1 hour or until the scallops turn white.  Add the cilantro, green onion, red bell pepper, and olive oil.  Cover and refrigerate for 2 - 3 hours. 

Gently fold all dressing ingredients together and then season to taste.  Using a slotted spoon divide the ceveche between six plates.  Spoon the dressing over the seviche and then drizzle a little of the ceviche marinade.  Serve with ice cold Mexican beer and fresh key limes. 

Serves 6

Rocky Point Shrimp Tacos with Seafood Salsa

Rocky Point Shrimp Tacos
Down in Cholla bay they have a little taco stand that sells these tacos for a buck each.  They also sell ice cold Mexican beer for a buck each.  I love to sit and watch the boats come and go while enjoying these delicious tacos.  Make a few tonight and dream of Mexico!

12  Corn Tortillas, warmed up on a comal or frying pan

1 LB Frozen Breaded Shrimp, deep fried, tails removed

1/4  Head Green Cabbage Shredded

1/2  White Onion, minced

1/2 BUNCH Cilantro, chopped fine

2 Hass avocados pitted, peeled and sliced

6  Wedges of Key Lime

6  Chile Tepins

* Salsa por Mariscos

1. Place two tortillas, on top of each other, on each plate.

2. Place 2 of the shrimp in the center of the tortilla.

3. Top with cabbage, onion and cilantro a slice of avocado and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6

Seafood Salsa

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste.  The secret is the cucumber. It goes well with any fish.

4-6 Large ripe tomatoes, diced

1 Large cucumber, peeled, seeds removed, chopped

2 Jalapeno peppers, stems removed, chopped

1 Large white onion, chopped

1 BUNCH Cilantro, cleaned and chopped

Salt, (more than you think), at least 2 tsp.

1. Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Red Hot, South Texas, Shrimp en Escabache

I move to Cave Creek thirty-three years ago.  Our son Joey had just been born and Kathy and I had opened up a small plant nursery next to my family’s natural food store and juice bar.  In those days Cave Creek and Carefree combined had a wintertime population of about 5000, which dropped down to 2000 in the summer.  The first real friend and resource I made in town was long time resident Bill Payne.  Bill is a first class welder and true “shade tree” mechanic.  Many times he has gotten up in the middle of the night and driven out to the some dirt road where I was broken down.  He then crawled through mud or cactus to wire and duct taped my truck back together and then helped me limp it back home.  Bill is one of the few people I know that can speak from an educated standpoint on both the finer points if Mesquite wood cooking and Tequila.  Those of us that know and appreciate the contribution that a guy like Bill represents in the vanishing old time Cave Creek landscape have enjoyed his unique point of view.  He has worked and lived in this beautiful desert (the non-air conditioned one) all his life.  I can’t tell you how many times I’ve been talking with Bill when he has shared his brilliant thoughts on small town life.  One of my favorite quotes from bill occurred one unusually hot summer day.  In true Bill fashion he remarked, “ I like the heat, it gets rid of the amateurs!” 

Weather you love it or dread it, the hot weather is here, so I thought I’d share a great recipe for those sweltering days when you just don’t feel like cooking.

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and de-veined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer 

Deep Fried Shrimp Tacos

Deep Fried Shrimp Tacos

12  Corn Tortillas, warmed up on a comal or frying pan

1 LB Frozen Breaded Shrimp, deep fried, tails removed

1/4  Head Green Cabbage Shredded

1/2  White Onion, minced or red onion sliced and rinsed

1/2 Bunch Cilantro, chopped fine

2 Hass avocados, pitted and sliced thin

6  Wedges of Key Lime

6  Chile Tepins

Salsa por Mariscos 

1. Place two tortillas, on top of each other, on each plate.

2. Place 2 of the shrimp in the center of the tortilla.

3. Top with cabbage, onion, ciltantro and avocado slices and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6

Salsa por Mariscos

Salsa for Seafood

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups

Cajun Oyster and Scallop Stew

Cajun Oyster and Scallop Stew

Just another day, down on the “Big Easy”

12 Scallions, chopped fine   

1 Celery stick, chopped

1 clove Garlic, minced

½ stick Sweet butter

2 Tbl. All purpose flour

1 Qt cream or Half & half

36 Medium oysters, shucked (2 pints)

24 Bay Scallops (1 pint)

1 cup Water, (HOT)

2 sprigs fresh Parsley, chopped

2 tsp. crushed red chile

1 tsp. White pepper

1 tsp Salt

1 Tbl. Worcestershire sauce

½ tsp. dried Basil

½ tsp. dried Thyme

½ tsp. dried Oregano

½ tsp Fresh ground black pepper

¼ cup Dry cooking sherry

1 cup Plain croutons

Sauté the scallions, celery and garlic in the butter until soft.  Add the flour, stir well, and fry until lightly browned. Remove from the heat and set aside. Over medium heat warm the cream (do not boil).  Once hot, add the onion, garlic, celery mixture and all other ingredients except the sherry and croutons. Simmer for 15 minutes, stirring frequently. Then add the sherry and continue to simmer until the stew thickens. Add the croutons and serve!

Serves 8

Grill-baked Paella

Grill-baked Paella

1/2 Fryer chicken, cut up
1/2 LB Italian rope sausage, spicy
1-1/2 C Italian Arborio rice
3 C Boiling water
2 TBL Butter
1 TBL Lobster base
1 TSP Saffron
1-1/2 C Frozen baby peas, thawed
1/4 C Italian parsley, chopped
1 Red bell pepper, diced
2-3 Medium Italian brown mushrooms, sliced
4 CLOVES Garlic, minced
2 DASHES Louisiana hot sauce
2 TSP Kosher salt
Fresh ground pepper
1/2-3/4 LB Assortment of shellfish like clams, mussels, cockles, crab claws, whatever is fresh -- I would not use oysters.
1/2 LB Medium shrimp, peeled
1 Lemon, cut in half

1. Place pizza stone on grill, light burners and turn to low.  Allow grill to slowly heat up to about 400∫ and adjust heat to maintain 400∫.
2. Place the chicken and sausage on the grill directly over direct heat and roast.  Remove from grill, set aside.
3. Place the rice, butter, and lobster base in a large, heavy, baking dish with a heavy lid. Pour the boiling water in and stir. Add saffron, peas, parsley, bell pepper, mushrooms, garlic, Louisiana hot sauce, salt, and pepper, stir well. Grill bake indirectly, for 15 minutes; remove lid. Place shell fish on top of mixture. Slice sausage, arrange roasted chicken and sausage in with rice and seafood, cover.
4. Place  baking dish on pizza stone and grill bake for 15 minutes or until shellfish and rice are completely done.  Remove lid and squeeze 1 whole lemon over dish.  Serve with a good cream sherry.

Caldo de Mariscos... Seafood Soup

Caldo de Mariscos

Seafood Soup

Forget tacos and burritos, this is some of the best from the Mexican table.  If you like seafood, you’ll love this refreshing soup!  If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh! 

6 plum tomatoes, chopped

1/2 white onion, chopped

3 cloves garlic, finely chopped

1/3-cup olive oil

1/2 teaspoon Mexican oregano

1/8-teaspoon ground cumin

Salt to taste

1/2-teaspoon black pepper

2 1/2 quarts fish stock

2 dozen medium shrimp, peeled and deveined

1 1/2 pounds red snapper, or sea Bass, cut into chunks

8 large crab claws

Key lime wedges for garnish

Jalapeno strips for garnish

Puree the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil and add the tomato mixture. Cook over medium-low heat until thickened, stirring often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and continue cooking for another 10 minutes. Serve immediately. Garnish with fresh key lime wedges and strips of jalapeno on the side.

Serves 8

Camarones en Mojo de Ajo Shrimp Wet with Garlic

Camarones en Mojo de Ajo

Shrimp Wet with Garlic

Mexico’s version of scampi: Mmmm . . .

5 cloves garlic

1 teaspoon coarse salt

5 black peppercorns

2 chiles de arbol

3 tablespoons butter

1 pound medium shrimp, peeled

molcajete

In a molcajete, crush and grind the garlic and salt to a paste. Then grind in the black peppercorns and chiles de arbol. Set aside.

In a medium sauté pan, melt the butter until it is bubbling but not browned; add the shrimp. Sauté until almost done, then add the garlic mixture. Continue cooking until the shrimp are done and the garlic has fully cooked.

Serves 4

Grilled Lobster with Lobster Salsa and Dipping Sauce

Grilled Lobster

This recipe makes two servings.

1-1/2 LB Lobster

Melted lemon or garlic butter

White wine

1. Using a cleaver or heavy knife, split lobster in half lengthwise starting at head. Rinse tamale (liver) out of body cavity and drizzle with melted lemon butter or garlic butter.

2. Place on medium grill, split-side up, for 3-5 minutes, depending on size of lobster, and grill-heat. Splash lightly with white wine and turn meat-side down for 3-5 minutes. Do not overcook.

3. Serve immediately with Lobster Salsa or Dipping Sauce

Grilled Lobster Salsa

We use this salsa with grill-roasted lobster but it goes well with any grilled seafood!

3 large ripe Roma tomatoes cut into half-inch chunks

1/2 English cucumber, peeled and cut into half inch chunks

3 Serrano chiles, chopped fine

½ white onion, chopped fine

1 bunch cilantro, cleaned and chopped

2 tsp. salt

4 large Haas avocados cut into 3/4-inch chunks                                               

Place the tomatoes and cucumber in a large bowl and top with the salt and pepper, let macerate for 10-15 minutes.  Add all other ingredients, except avocado.  Mix well and then fold in avocado.   Cool and blend for about 1 hour before serving.

Makes 3 cups

Lobster Dipping Sauce

Serve with Grill roasted Lobster.

1/3 C Chopped white onion

2 TBL Sweet butter

1/2 C Chicken broth

1 C Heavy cream

1 C Basil leaves, firmly packed

1. Sauté the onions in the butter until soft.  Add chicken broth and reduce by 1/3.  Add cream and simmer for 5 minutes. Add basil, then simmer while stirring for 2 minutes.

2. Remove from heat.  Puree in blender a little at a time (hot liquids expand in the blender, so be careful).   Pour into glass bowl through a fine sieve and chill.

Salsa por Mariscos (Salsa for Seafood)

This time of year we eat a lot of fish and seafood. We always have this wonderful salsa. It really makes the difference between just hot sauce out of a bottle and what is amazing about Authentic, Fresh, Mexican food! This is from my second book A Gringo's Guide to Authentic Mexican Cooking. Amazon has it both in print and the E-version at the link below.

http://www.amazon.com/Gringos-Authentic-Mexican-Cookbooks-Restaurant/dp/0873587871/ref=sr_1_1?ie=UTF8&s=books&qid=1303866790&sr=8-1

Salsa por Mariscos (Salsa for Seafood)

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

2 tsp. corn oil

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups