Bakedhamalamonte Recipes

TARAMOSALATA

Steps:

• Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
• Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

BAKED CLAMS

Steps:

• Preheat oven to 350 degrees F.
• Place clams in a bucket of cold water with cornmeal and salt. Set aside.
• Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
• Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.

BAKED CLAMS OREGANATE

Steps:

• BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
• BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself. Leave the clams on the half shell and refrigerate until ready to use.
• Place broiler tray on the lowest rack and preheat broiler. Combine bread crumbs, parsley, garlic, oregano, and salt and pepper. Add olive oil and toss mixture until crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet.
• Put approximately 1 heaping teaspoon of bread crumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping. Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp.
• Put 6 clams on each of 6 small, warm serving plates. Garnish each plate with 1 lemon wedge and parsley sprig and serve.

CLAM BAKE

Steps:

• Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
• Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
• Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

LISA'S BEST BAKED CLAMS

Steps:

• Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
• Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

BAKED HALIBUT WITH PARMESAN

Steps:

• preheat oven to 350 degrees.
• Line a baking sheet with foil; mist lightly with cooking spray.
• Pat fish fillets dry and arrange on baking sheet.
• In a small bowl, combine next 4 ingredients; spread evenly over fish.
• Sprinkle fish with grated parmesan cheese.
• Bake on rack in upper third of oven for 25-30 minutes or until browned & fish flakes easily with a fork.

BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
• Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.