Proud Italian Cook

Clams on the Grill!

June 11, 2009 by Marie 45 Comments

Want something different to cook on the grill? This is a summer favorite, and it’s so easy to do! Clams cooked straight on the grill, then tossed in a rich tomatoey sauce spiked with some white wine and crumbled Italian fennel sausage! This would be perfect for Memorial Day, Father’s Day or whatever day you want! Just have some hot crusty garlic bread ready to eat along side this, and you’ll give yourself and your guests a very memorable meal!

Come to your table with a big platter of this and you’ll be sure to hear lots of Oooh’s and Aaah’s!

Your tomato sauce can be made ahead of time and heated up while the clams are cooking on the grill. Cook your cleaned and scrubbed fresh clams on medium heat, just until all the shells open up.

The sauce is simply made by removing your favorite Italian sausage from it’s casing, it could be either hot or mild, whatever you like. Brown it up, then add lots of coarsely chopped garlic, a good splash of wine, some clam juice and a couple cans of good quality tomatoes that have been drained and chopped up, along with some fresh basil, simmer till done. Of course depending on how many clams you have, adjust accordingly, I had five pounds. When finished, transfer your clams to a platter or a deep pan and spoon and toss the sauce all over and add some fresh chopped parsley.

Now do you see why you need that crusty garlic bread? You have to sop up those juices!

This was so good I still have certain family members talking about this meal, and you will too!

If you’re a real clam lover you might also want to try out this recipe too!

Have a great weekend, and Buon appetito!

45 Comments Filed Under: Seafood, Summer Tagged: grilled clams, sausage and clams, summer grilling

Cedar Planked Prosciutto Wrapped Scallops

June 6, 2009 by Marie 40 Comments

Have you tried plank grilling yet? I’ve been wanting to do it for sometime now. I was completely sold on the idea after some research and reading these few sentences from a Minnesota website that produces grilling planks… “Plank-grilling fish and other foods on sections of soaked aromatic woods set over a grill is surely one of the most sensuously culinary experiences. As the food cooks, almost basting itself in its own oils and juices, it absorbs fragrant wood smoke to achieve a layering of flavors not found in any other form of cooking.” SOLD!!

It’s very important to soak your wood first so it doesn’t burn and flare up on the grill. I soaked mine for 2 hours by laying them in a roasting pan filled with water and weighed down, you can also add apple cider, salt and even wine to your water to give it another layer of flavor.

Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak and maple, but remember to never use lumber scraps, or any wood that is treated or stained.

My scallops were wrapped with strips of proscuitto and then skewered with a rosemary branch. Remove all the leaves except those on top.
Drizzle with some olive oil and season with salt and pepper.

Heat your planks on both sides at a medium temperature, when you hear it crackle you know they’re ready. I wanted some grill marks showing so while the wood was heating up I seared one side of the scallops onto my oiled grill. You’ll also want to rub olive oil on the side of the plank you’ll be cooking on, this will prevent sticking and also impart extra flavor.

The end result was a trio of extraordinary flavors!! The smokeyness of the cedar, the saltyness of the proscuitto, all that encompassing sweet scallops, with just a hint of rosemary. I served them with grilled peppers stuffed with Israeli couscous, fresh herbs, garlic, chopped fresh tomatoes and parmesan cheese.

I will be planking more in the future, next time salmon with some maple wood!

Buon Appetito!

40 Comments Filed Under: Seafood, Summer Tagged: cedar planked seafood, plank grilling, proscuitto wrapped scallops

Roasted Peaches with Amaretto Ricotta

June 2, 2009 by Marie 38 Comments

This is such a quick dessert, very light for hot summer days, and can be made ahead of time. Great with peaches, but any stone fruit will do. Just gather up some peaches, cut them in half, remove the stone, and on a baking sheet sprinkle them with a little butter, cinnamon and brown sugar, roast for about 15 to 20 min’s in a 400F. oven. Roast cut side down.

Place your drained ricotta in a bowl, sweeten to taste with some sugar, and then pour in some Amaretto liqueur, start with a couple tablespoons, just taste test it, you’ll know when to stop.

I like to add some chopped candied orange peel, or freshly grated peel to the ricotta. Combine everything really well together. When the peaches are soft and warm, place your cold ricotta mixture on top and then sprinkle with toasted sliced almonds, and a drizzle of honey. Now all you have to do is pour a cup of coffee and enjoy!!