ELSA'S MUSSELS

This is Andre's wife's favorite recipe for mussels. Rich and classic, it uses a French technique for thickening sauces at the last minute by mixing flour and softened butter together to make a beurre manié. It's a great trick to have up your sleeve when you have a sauce that is too thin.

Ingredients:
2 Tbsp. flour
5 Tbsp unsalted butter, softened
2 cloves garlic, chopped
4 Tbsp onion, chopped
2 bay leaves
3-4 dozen mussels, debearded and scrubbed
1-1/2 cup white wine or dry white French vermouth
3/4 cup heavy cream
4 Tbsp Dijon mustard
2 egg yokes, lightly beaten

Method:
In a small bowl blend flour and 3 Tbsp butter together with a fork until smooth.
Melt remaining 2 Tbsp butter over medium high heat in a heavy-bottom sauté pan with lid that fits tightly. Add garlic, onion, and bay leaf and cook, stirring for a few minutes. Add white wine and bring to a boil.

Add mussels, cover and cook until shells open. Check after about 5 minutes. Remove mussels from liquid with slotted spoon and place in a bowl.
Bring liquid to a boil then take off heat. Quickly add the flour and butter mixture and put back on the heat; whisking constantly, bring mixture to a boil-it will thicken.
Cook for another minute or two to cook out the raw taste of the flour. Reduce heat to low. Add cream, mustard, and egg yokes. Heat to warm, stirring constantly. Don't bring back the boil, or the eggs might curdle!

Pour sauce over mussels.

Wine Suggestion from Tracy:
The sauce is classically French, so we tried a several French white Burgundies. A leaner, more mineraly-style was the clear winner. Go for a Chardonnay from the Macon region, or even an unoaked chardonnay from California or Australia. Example: Domaine Talmard Macon Chardonnay (France) $15.99

HANNAH'S MONGOLIAN BEEF STEW

The Asian ingredients in this recipe may be a little tricky to find on the Cape but we called Roche Brothers, The Brown Jug, and Ring brothers who all said they would order the items with a one or two day's notice. Chef Phu at HannaH's has even offered to give out small amounts of things like the fermented black beans and Vietnamese Fish Sauce if people want to stop by the restaurant.

Ingredients:
1/4 cup olive oil
2 lbs beef tenderloin (use end cuts if you can find them) cut into 1-1/2" cubes
1 750-ml bottle Burgundy wine, setting aside 1/4 cup
1 cup onions, diced
1 tsp garlic, chopped
1 oz volume Vietnamese Fish Sauce
1/2 cup sweet soy sauce (or regular soy sauce mixed with 1/4 cup of sugar)
1 oz Chinese fermented black beans
1 oz Sriracha chili garlic sauce
1/2 cup carrots, diced
1/2 cup parsnips, diced
1/2 cup tomatoes, diced (or hand crush canned tomatoes)
1/2 cup potatoes, diced
1/2 cup button mushrooms, cut in half
1 oz volume of cornstarch

Method:
Position oven racks to fit cooking pot, and pre-heat oven to 350 degrees.
Using an oven-safe, heavy-bottom (minimum 4-quart) pot, heat olive oil on medium high until it shimmers.

Cook steak cubes until nicely browned. (Don't overcrowd pan; work in batches if needed.)
Pour in bottle of wine, reserving 1/4 cup. Deglaze pan by scraping up the tasty brown bits
Add onions, garlic, Vietnamese Fish Sauce, sweet soy sauce, fermented black beans, and Sriracha Sauce. Bring to a slow simmer and cook for 10 minutes.
Add carrots, parsnips, tomatoes, potatoes, and mushrooms and return to a simmer.
Cover with foil or lid and finish in the oven for 25 minutes.
Remove pot from oven and set on stovetop with burner off-put a pot holder next to it to remind you it is hot!

Mix cornstarch and reserved wine into a slurry, and add mixture to pot.
Turn heat on medium high and stir about two minutes until stew has returned to a simmer and slightly thickened.

Serve in bowls with rice and garnish with chopped parsley

Wine suggestion from Tracy:
The bold and spicy flavors in this dish are a great match for an earthy and slightly spicy red. Best bets are a French Syrah/Grenache blend or an Australian Shiraz.
Example: Domaine Roger Perrin Chateauneuf du Pape (France) $30.99.

Chef/owner Binh Phu at Hannah served us one of his signature dishes called spicy beef burgundy. It uses Asian flavors and is a nice balance of sweet, spicy, and rich beef flavor. The Asian ingredients may be a little tricky to find on the Cape but we called Roche Brothers, The Brown Jug, and Ring brothers who all said they would order the items with a one or two day notice. Binh has even offered to give out small amounts of things like the fermented black beans if people want to stop by the restaurant.

Ingredients:
1/4 cup of olive oil
2 lbs of beef tenderloin (use end cuts if you can find them) cut into 1-1/2" cubes
1 750-ml bottle of Burgundy Wine, setting aside 1/4 cup
1 cup onions, diced
1 tsp garlic, chopped
1 oz volume Vietnamese Fish Sauce
1/2 cup sweet soy sauce (or regular soy sauce mixed with 1/4 cup of sugar)
1 oz Chinese fermented black beans
1 oz Sriracha chili garlic sauce
1/2 cup carrots, diced*
1/2 cup parsnips, diced*
1/2 cup tomatoes, diced* (or hand crush canned tomatoes)
1/2 cup potatoes, diced
1/2 cup button mushrooms, cut in half
1 oz volume of cornstarch

Method:
Position oven racks so pot will fit and pre-heat oven to 350 degrees
Using an oven-safe, heavy-bottom (minimum 4-quart) pot, heat olive oil on medium high until it shimmers. Cook steak cubes until nicely browned. Don't overcrowd pan; work in batches if needed. Pour in bottle of wine, reserving 1/4 cup. Deglaze pan by scraping up the tasty brown bits Add onions, garlic, Vietnamese Fish Sauce, sweet soy sauce, fermented black beans, and Sriracha Sauce. Bring to a slow simmer and cook for 10 minutes. Add carrots, parsnips, tomatoes, potatoes and mushrooms and return to a simmer. Cover with foil or lid and finish in the oven for 25 minutes. Remove pot from oven and set on stovetop with burner off-put a potholder next to it to remind you it is hot! Mix cornstarch and reserved wine into a slurry, and add mixture to pot. Turn heat on medium high and stir about 2 minutes until stew has returned to a simmer and slightly thickened.
Serve in bowls with rice and garnish with chopped parsley

Wine Suggestion:
The bold and spicy flavors in this dish are a great match for an earthy and slightly spicy red. Best bets are a French Syrah/Grenache blend or an Australian Shiraz.
Example: Domaine Roger Perrin Chateauneuf du Pape (France) $30.99.

Ingredients:
1/4 cup butter
2 large Vidalia onion, sliced thin
1 leek, sliced
2 cloves garlic, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp jerk seasoning
3 lbs calabaza seeded, peeled, and diced
2 quarts chicken stock, ideally homemade or low-sodium commercial
1/2 cup white wine or dry white French vermouth
Salt and pepper to taste
8 sprigs thyme, leaves removed from stems

Method:
Melt butter in large heavy-bottomed stockpot over medium heat until butter foam subsides, then add onions, leeks, and garlic. Stir frequently until browned lightly. Be careful not to burn!
Add cumin, coriander, and Jerk seasoning. Stir for 2-3 minutes to toast lightly.
Add pumpkin (or butternut squash) and chicken stock, bring to a boil, then lower to a simmer. Cover and simmer over low heat for 45 minutes. Add the wine and bring to a low simmer; cook for 20 minutes more. Remove from heat and let cool. Blend until smooth in batches in a blender being careful not fill blender more than half full each time. Place back in stockpot and reheat. Add salt and pepper to taste. Garnish with lightly chopped thyme leaves.

Wine Suggestion
The exotic spices in this soup are perfect with a light to medium-body, fruity white wine with a clean finish. Try a Spanish blend or a good-quality Pinot Grigio.
Example: Castel del Remei Blanc Planell (Spain) $9.99.

Damian's Blackened Scallop Salad With Raspberry Vinaigrette & Balsamic Reduction

Note: The balsamic reduction is very powerful so use just a small drizzle on each plate. We also made the dressing with olive oil and red wine vinegar and the dish was very good. But the walnut oil and sherry vinegar do add delicious balance and richness.

Serves 4

Ingredients:

Blackening Spice Mix:
2 Tbsp whole black peppercorns
2 tsp white peppercorns
1 tsp cayenne
2 tsp cumin seed
1/4 cup paprika
2 Tbsp kosher or sea salt
Optional: 1 cup of mixed dried Italian herbs

Raspberry Vinaigrette:
2 cups fresh or frozen raspberries
1/2 cup sugar
1/4 cup sherry vinegar
1 medium shallot, peeled and chopped fine
Salt and freshly-ground white pepper to taste
1/4 cup walnut oil

Balsamic Reduction:
1 16-oz bottle of balsamic vinegar

Scallops:
2 lbs mixed field greens, washed and dried carefully
Olive oil for frying scallops
16-20 large sea scallops

Method:

Blackening Spice Mix:
Combine ingredients and grind into a dust in a spice mill, small coffee grinder, or food processor.
Reserve.

Balsamic Reduction:
Place balsamic vinegar in small saucepan and bring to a full boil.
Lower heat to medium and, stirring frequently, slowly reduce the liquid.
After about 12 minutes watch the balsamic carefully and stir constantly to avoid reducing the vinegar to sludge. The liquid should thicken to a gravy consistency and make a "ribbon" as it is drizzled from a spoon.
Remove reduction from the heat when there is about 2 ounces of liquid remaining and set aside

Raspberry Vinaigrette:
Place berries and sugar in a small saucepan and simmer and mash with a spoon until completely soft, about 5 minutes.
Strain mixture through a sieve.
Mix together with the sherry vinegar, shallots, and salt and pepper.
Whisk in walnut oil to create an emulsion.
Check and adjust seasoning and set aside.

Cooking the Scallops and Final Assembly:
Whisk raspberry vinaigrette and dress field greens.
Check and adjust seasoning of greens, remembering that scallops will be spicy.
Place greens in the middle of salad plates.
Coat scallops with the blackening mixture.
Heat oil in a large skillet over medium-high heat until oil is shimmering.
Sear the scallops until cooked through, about two minutes per side.
Arrange 4-5 warm scallops on top of each pile of greens.
Drizzle just a touch of the balsamic reduction over the scallops.
Serve immediately.

Wine Suggestion from Tracy:
These scallops pack a bit of a punch, so a sweet or spicy wine will create balance when the food and wine are tasted together. Best bets for a white are an off-dry Gewurztraminer or a Spatlese (Riesling). Pinot Noir is a great choice for a red, especially one from France or Oregon that has some spicy, earthy qualities.

Chef Pepin's Seared Chatham Dayboat Scallops with Sage & Prosciutto Risotto & Butternut Squash Butter Sauce

We asked Gil to think ahead to fall and to share a recipe. It is always fun to get a recipe from a talented chef because you learn how they utilize the great flavors in local produce. In this case the butternut squash is used two ways - as a vegetable and also as a flavorful thickener for the sauce.

As is frequently the case with recipes from top-notch restaurants there are multiple components. Make it for a special occasion. To make a simpler meal just omit the risotto. The scallops alone with the sauce is delicious and can be assembled in about 20 minutes.

This version uses chicken stock since it is easy for home cooks to get. It is even better with a fish or lobster stock which you can make by taking a fish frame or lobster shells, covering with cold water and simmering for 30 minutes with aromatics like onions, celery and black peppercorns.

Yields 4 servings

Ingredients:
Butternut Squash:
1 large butternut squash
1 cup homemade chicken or vegetable stock or low sodium store bought

Sage & Prosciutto Risotto:
7 cups homemade chicken or vegetable stock or low sodium store bought
1 medium onion, diced
2 Tbsp unsalted butter
1-1/2 cup risotto
1/2 cup dry white wine
1/2 pound Parmesano Reggiano cheese, grated
1/2 pound thinly sliced Prosciutto di Parma ham
4 springs of fresh sage chopped at the last minute
Salt and Pepper to Taste

Scallops and Sauce:
1/3 cup olive oil
1-1/2 lb dayboat scallops
2 shallots, finely chopped
6 Tbsp unsalted butter, cut into 1 Tbsp pieces

Method:
Butternut Squash:
Cut squash in two where the neck flares and meets the bulb. Peel and seed squash neck and bulb. Cut neck into small dice.Roughly chop pieces from bulb.
Reserve neck and bulb pieces separately.
Place diced squash neck in saucepan and cover with stock (about a two cups).
Bring to boil over high heat and then lower heat and gently simmer for about 10 minutes until just tender when pierced with a paring knife, Be careful not to overcook the squash-the pieces should remain intact. Remove diced squash from liquid and set aside.
Return stock to make 7 cups for the risotto.
Place roughly chopped squash from the bulb end into a steamer basket. Cover and steam squash until soft-about 10 minutes. Put squash in a blender and puree, adding a little of the stock used to simmer the diced squash, if needed, to create puree.
Reserve squash preparations separately.

Sage & Prosciutto Risotto:
Place stock in saucepan and heat to a gentle simmer.
Melt 2 Tbsp butter in heavy bottom sauté pan over medium heat. Add diced onion and cook 2-3 minutes, stirring occasionally, until onion is translucent.
Add risotto to pan and stir to coat with melted butter and onion. Add 1/2 cup white wine and reduce, stirring, until almost gone. Add a cup of hot stock and reduce, stirring every minute or so, until absorbed. When first cup of stock is absorbed, add another and repeat, stirring until Risotto is tender with a slight bite. Grains should be whole, with a creamy look. Add grated Parmesan cheese, prosciutto and sage. Taste and adjust salt and pepper. You should not need much salt.

Final dish: Scallops and squash butter sauce
While cooking risotto, heat 1/3 cup of olive oil in a clean sauté pan to medium-high heat until hot (oil shimmers in pan).
Dry scallops with paper towel and season with salt and pepper.
Quickly sauté scallops in olive oil for about one minute per side to brown them.
Add chopped shallots to pan, stir for another thirty seconds or so. Remove scallops and set aside. Add white wine and boil for a minute, scraping pan bottom. Add squash puree to wine and reduce until sauce is thickened slightly.
Reduce heat to medium low. Stir in solid butter pieces, one by one, until absorbed in sauce (wait to add the next piece until the last is incorporated). Do not boil sauce or it will separate. Put scallops back in sauce add diced squash and heat very briefly.

To Serve:
Place mound of risotto in middle of warmed dinner plates and neatly place scallops around risotto. Nape (cover) scallops with butternut squash butter sauce. Garnish with a few fresh sage leaves.

Wine Suggestion:
A full-bodied, oak-y Chardonnay is a perfect match for the buttery richness of the scallops, risotto and sauce.

Ingredients:
6 heads garlic
Olive oil
1/2 cup dry white wine
14 oz. chicken stock
4 6" sprigs of fresh Rosemary, remove and chop leaves from 2 sprigs
Freshly ground pepper
8 oz. Roquefort cheese, crumbled
One loaf crunchy French bread, sliced thin

Method:
Preheat oven to 375 degrees.
Cut tops off garlic heads and drizzle with olive oil. Put in roasting pan with white wine and chicken stock. Top with chopped rosemary and pepper-put 2 sprigs of Rosemary in the stock, Bake at 375 for 75 minutes, basting every 15 minutes.
Crumble cheese on top and bake for another 15 minutes.

Serves 20

Ingredients:
1 lb ricotta cheese, softened
1 lb cream cheese, softened
1 cup sun-dried tomato pesto (recipe follows)
1 cup basil pesto (recipe follows)

Method:
Note each layer of the torta should be about 1/2" thick
Mix ricotta and cream cheese.
Line 7-inch spring form pan with cheesecloth.
Spread one third of the cheese mixture in bottom of pan.
Top with sun-dried tomato pesto.
Layer another third of cheese mixture, top with the basil pesto.
Finish with remaining cheese mixture.
Chill for 1-1/2 hours and remove from pan. Do not let it sit longer in the pan or the cheesecloth will act as a wick and discolor the cheese layers.
May be made up to 5 days in advance. Cover and refrigerate. Or cut into wedges, wrap well and freeze.

Basil Pesto

Ingredients:
3 cups basil leaves, packed
1/2 cup pine nuts
4 large cloves garlic
1 Tbsp fresh lemon juice
1/2 cup Pecorino romano
1/4 cup olive oil

Method:
Wash basil and, using a salad spinner, thoroughly clean and dry the leaves.
Toast the pine nuts on a baking sheet in one layer in a 300-degree oven for 10-15 minutes and stir once. Watch them carefully so they don't burn. Set toasted pine nuts aside. (You don't have to toast the pine nuts, but it's much better if you take the time to do this.) Place garlic in a food processor first and pulse until coarsely chopped. Add half the basil and pulse a few times to reduce the volume of the leaves. With the machine running, quickly add the rest of the leaves and process until the leaves are just chopped. Don't over process because they will become a paste when the rest of the ingredients are added. Add the lemon juice and toasted pine nuts and pulse just until the nuts are coarsely chopped. Add the Pecorino Romano and pulse just until combined. Add 2 tablespoons of the olive oil, pulse again. Remove and set aside.

Note: To freeze pesto for future use, package in half cup containers. Fill to within 1/2 inch of top of container and smooth the surface. Pour enough olive oil to coat the top. Cover and freeze.
Pesto will last for two years in your freezer

Sun-dried Tomato Pesto

Ingredients:
6 oz sun-dried tomatoes (2-1/2 cups)
2 Tbsp pine nuts, toasted
2 large garlic cloves
2/3 cup basil leaves (1-1/2 bunches)
2 Tbsp grated fresh Parmesan cheese (1/2 ounce)
1/4 cup Italian parsley
3 Tbsp dry white wine

Method:
Place tomatoes in 3 cups of boiling water and let stand, off heat, for 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid. Drop pine nuts and garlic through food processor chute with food processor on, and process until minced.
Add tomatoes, basil, cheese, and parsley. Process until minced. With processor running, add reserved 1/2 cup tomato liquid and wine through food chute, and process until well-blended. Remove and set aside.

Arugula & Pistachio Pesto Crusted Wild Salmon with Roasted Beets and Saffron Risotto

This is an absolutely delicious dish that we have adapted from Chef Derik Burgess of the Martin House Restaurant in Provincetown. This is the type of recipe we enjoy getting from chefs because it combines flavors in ways that are new to us. The bite in the arugula pesto offsets the rich salmon and the sweet roasted beets. After making this a few times we love it and can't wait to try the original at the Martin House.

This dish is fairly ambitious for a home cook but worth the effort. If you are not in an ambitious cooking mode you can pare the dish back by skipping the roasted beets. In fact, for a week night dinner we also prepared it with just the fish and pesto - a tasty 30-minute dinner. For that matter, we also tried the arugula pesto on some penne pasta and it was great too!

Serves 4

Ingredients

Arugula Pesto
4 cups young arugula
1/3 cup shelled pistachios
2 tb pistachio oil (omit if you can't find it)
2 tpsp fresh lemon juice
1/2 cup grated pecorino Romano cheese
1/3 cup high quality extra virgin olive oil
Salt and pepper to taste

Risotto
2 cups homemade of low sodium canned chicken stock
Olive Oil for frying
1/4 cup Spanish onion finely diced
1 tbsp shallot finely diced
1 tbsp fresh garlic finely chopped
1 pinch saffron threads
1 cup Arborio rice
1/3 cup dry white wine
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese

Beets
12 medium size fresh baby beets with tops

Fish
4 eight-ounce wild salmon fillets

Method

Arugula Pesto
Place arugula, cheese, lemon juice, pistachios, pepper and salt (not too much if pistachios are salted) in food processor bowl
Pulse mixture until almost smooth, scraping down the bowl sides with a spatula after every few pulses
With machine running slowly drizzle in extra virgin olive oil to create an emulsion
Set aside in a clean bowl and drizzle with pistachio oil

Beets
Preheat oven to 400 degrees
Cut tops off beets but leave skin on. Reserve beet tops
Place beets in cold water to cover by 2 inches
Bring water to boil, reduce heat and simmer until pierceable with a skewer but hard in the middle
Drain beets and place on roasting sheet (on a bed of kosher salt if you wish)
Roast for 5 - 10 minutes - keep an eye on them so they don't burn
Remove to a plate to cool
Set beets aside

Risotto
Place chicken stock in saucepan
Bring to boil and reduce heat to below boiling
Heat olive oil in heavy skillet with straight sides over medium heat
Stir and sweat onions in pan until just translucent
Add shallot, garlic, saffron, salt and pepper stir for 2-3 minutes
Add rice and stir constantly until edges of kernels are transparent but not browned
Add white wine and reduce heat to medium low
Reduce wine, stirring to prevent sticking) until liquid is almost gone
Add enough hot chicken stock to just cover rice and repeat wine method
Continue adding stock in batches until rice is al dente - about ?? minutes
Add cream, cheese and butter stirring until incorporated
Remove from heat and hold, covered

Cooking the Salmon and final assembly
Preheat oven broiler and move rack to second position from top
Reserve 4 tsp pesto for garnish
Using a spoon smear remaining pesto on skin side of salmon to create an even crust
Drizzle olive oil on pesto on surface of fish
Place salmon in pan under broiler with skin toward heat
Broil for 3-5 minutes until pesto colors lightly
Turn oven down to 400 and move rack to middle level
Roast 7-10 minutes until medium rare (dark pink in center).

Final assembly
While salmon is roasting in the oven, peel beets with a paring knife
Heat sauté pan with olive oil over medium high heat
Place a serving of risotto in a mound in the middle of 4 serving plates
When cooked divide salmon into four pieces and place with pesto/skin side down on risotto
Sauté beet greens quickly in the hot olive oil while adding salt and pepper
Remove greens, drain on paper towel and chop roughly
Scatter roasted beets and beet greens around plate
Place small dollop of fresh arugula pesto in center of each fish
Serve immediately

The Wicked Oyster's Simple Arugula Salad

This is another recipe with creative flavor combinations from a talented chef - Eric Jansen from the Wicked Oyster in Wellfleet. This salad is the essence of fresh - spicy arugula from Cummaquid with tart cranberries, creamy goat cheese and distinctive truffle vinaigrette. Chef Jansen sometimes substitutes roasted chilled beets for the cranberries in this salad.

It is really worth finding white truffle oil for this as the flavor is very distinctive. We found ours at Ring Brothers in Dennis. You should also have luck at Roche Brothers in Mashpee or The Brown Jug in Sandwich. Get the arugula at any of the farmer's markets on the Cape.

Serves 4

Ingredients

Lemon-truffle vinaigrette
1/4 cup fresh lemon juice
1/2 tsp salt to taste
1/4 tsp. fresh ground pepper
1/4 cup white truffle oil
3/4 cup extra virgin olive oil

Salad
1 cup pine nuts or walnuts
12 oz. of Tim Friary's arugula
1/2 lb. Vermont goat cheese, crumbled into small pieces
1 cup sun-dried cranberries
Lemon-truffle vinaigrette
Coarse kosher or sea Salt and pepper to taste

Method

Combine salt and pepper with lemon juice in mixing bowl. Stir to mix
Whisk in a steady stream of olive oil and truffle oil to form an emulsion
Taste and adjust seasoning and set dressing aside

Toast pine nuts over medium heat in a sauté pan in a little oil for about 1 minute until golden brown - watch carefully so they don't burn.
Salt pine nuts slightly and drain on paper towels.

Wash and dry arugula
Combine all ingredients except vinaigrette in a bowl
Give vinaigrette a quick re-whisk
Dress salad to taste with lemon-truffle vinaigrette.
Finish with coarse sea salt and fresh ground black pepper to taste.

Wine Suggestion from Tracy:
A crisp white would be ideal with this and a Sauvignon blanc would be the classic pair with a salad with vinaigrette and goat cheese. However, the truffle oil in this salad suggests a wine that is a little more robust and interesting - a good choice would be an Australian Verdelho

Spicy BBQ Oysters

This dish is shellfisher Les Hemmila's favorite way to eat composed oysters. This is simple and really good. These cook quickly so you can eat the oysters and then cook the next course over the same fire.

Ingredients
Oysters opened, turned and left in their bottom shells with their liquor
Seeded slice of Jalapeno pepper for each oyster (leave some seeds and pith if you want more heat)
Small slice of Monterey jack cheese for each oyster
Dab of sour cream for each oyster
Shot of Tabasco for each (optional)

Method
Preheat outdoor grill (ideally charcoal but gas works fine) to high
Place slice of pepper and cheese on each oyster
Place oysters on grill grate
Cover grill and roast for just a minute until oyster bubbles and cheese has melted
Remove oysters from grill using tongs
Put sour cream on each
Serve with Tabasco on the side

Wine
These oysters have a mix of brine, richness from diary and heat from the peppers. Wine should balance the heat of the jalapeno pepper with a touch of sweetness. A sparkling wine would work ideally - try a "very dry" sparkler as opposed to a "brut". Beer is also great with this.

We had this oyster dish at the Scargo Café in Dennis with Les Hemmila and Scott Mullin, one of his partners from Cape Cod Cultured Shellfish Association. The oysters are a new addition to the menu and we really liked them so Peter Troutman, who owns Scargo, was kind enough to share the recipe with us. This makes a lot of oysters (and you should see the size of recipe that Peter scaled this from!) and so are most appropriate for a home cook to serve at a party. On the other hand, we have eaten a lot of oysters in one sitting at our house.

Ingredients:
8 oz. softened cream cheese
4 oz. Swiss cheese, grated
4 oz. cheddar cheese, grated
1 cup Parmesan cheese, grated
1 cup mayonnaise
1 tsp chopped garlic
1/4 tsp salt
1/4 tsp freshly grated black pepper
1 14oz. can artichokes in brine, drained well and quartered
8 oz. spinach steamed until tender and chopped
30 fresh oysters washed, opened and loosened from shell and placed in bottom shell
6 slices bacon, cut into fifths
1 cup fresh bread crumbs, toasted and lightly buttered

Method:
Heat oven to 425 degrees.
Combine softened cream cheese, Swiss and cheddar cheese in bowl of a food processor and process until smooth and well blended. Transfer cheese mixture to a bowl, and add Parmesan cheese, mayonnaise, garlic, salt and pepper. Add artichoke hearts and chopped spinach. Stir until evenly combined. Cover each oyster with a large spoonful of filling, being sure to secure the filling firmly around the sides to hold the oyster in place. Crown filling over the shell using a spoon
Sprinkle each oyster with the breadcrumbs and top with a small piece of bacon.
Place in oven and bake for 7-10 minutes until golden brown and bubbly.

Wine Suggestion: Plain oysters work great with non-oaked Chardonnay (like a French Chablis) but the spinach, bacon and cheese in the dish need something with more body, but not so much that it would overpower the oysters themselves. A chardonnay from the French region of Macon would be an excellent choice.

Pan Roasted Sea Scallops with Creamed Corn, Pancetta and Sweet Onion Marmalade

Chef Ryan Hardy calls this "a dish made in heaven" because it pairs the flavors of summer he loves most with incredibly fresh seafood. The corn becomes nutty and rich which is offset by the salty Pancetta and the 'agro-dulce' effect of the onion marmalade. The key to success is, of course, the freshest scallops you can buy. You can find Medjool dates at specialty food stores like The Brown Jug in Sandwich.

Makes 4 appetizer portions.

For the marmalade:
You can make this ahead; it freezes well and will last up to a week in the fridge.
4 Tbsp butter
2 large sweet onions, preferably Vidalia, sliced very thin
2 Tbsp dried dates-ideally Medjool
3 Tbsp honey, preferably raw, unfiltered
1 bay leaf
1/4 tsp whole coriander seed, toasted until fragrant
1 Tbsp kosher salt
1/3 cup cider vinegar, preferably Hain's or Bragg's Organic

Melt the butter in a straight-sided sauce pan and add everything except the vinegar. Cook over medium heat stirring frequently until the onions turn translucent and lightly caramelize. Add the vinegar to the onions and reduce until thick and syrupy. Puree in blender until very smooth, about 3-4 minutes. Check seasoning and add more salt if necessary. It should be the consistency of smooth applesauce.

Corn Ragout:
3 Tbsp butter
1 clove garlic, peeled and sliced
2 shallots, peeled and sliced
2 ears of corn, the freshest and sweetest available, kernels cut off the cob
Pinch salt and freshly cracked black pepper
1/2 cup chicken stock
3 Tbsp heavy cream
1-2 ounces pancetta, diced and gently fried until crispy and chewy
2 Tbsp chives, fresh, cut as thin as possible

Melt the butter in a sauté pan and wait until it sizzles and spits a bit. Add the garlic and shallots and cook until the garlic begins to slightly brown and the shallots just start to caramelize. Add the corn, season with salt and pepper and sauté until the corn starts to caramelize. Deglaze with the chicken stock, add the cream and reduce until thick. Add the Pancetta and chives and set aside.

Preparing the dish:
3 Tbsp olive oil
12 scallops, (ideally 10 or less per pound, but any size will do fine)
1 Tbsp butter
1 unpeeled clove of garlic
Fresh chopped chervil, if available

Heat a sauté pan with the olive oil until just smoking. Season the scallops generously with salt and pepper and place carefully in pan. Cook for 1 minute on the first side or until the scallops caramelize and turn brown around the edges. Flip the scallops over, add the butter and garlic clove and baste the scallops for 15 seconds by spooning the hot butter and oil over them. Discard garlic and remove the scallops to a paper towel to drain the fat. Spoon the corn ragout evenly among 4 plates, arrange a dollop of onion marmalade on the side and top with 3 scallops per plate. Garnish with fresh picked chervil.

Wine Suggestion from Tracy:
A creamy, oaked French or California chardonnay would perfectly compliment the richness of the scallops and the nuttiness of the corn.

Alex's Grilled Oysters Vietnamese

This recipe appears in The Joy of Shucking. See page 28.

Ingredients:
3 dozenWellfleet oysters
1 lb. of smoky Spanish chorizo or Portuguese chourico
1/4 cup Asian fish sauce (Vientamese nuoc mam or Thai nam pla)*
Cilantro, basil, or Thai basil (or a combination), minced

Method:
Light grill.
Scrub and shuck the oysters. Set them cupped side down on a bed of ice.
Slice the chorizo into 1/8 inch slices, or cut into tiny cubes. Toss it in a skillet and sizzle briefly to lightly crisp, then set aside. Once the coals are ready, place the oysters on the grill, taking care not to spill their juices. Place a slice of chorizo and drizzle a few drops of the fish sauce on each one. As soon as the oyster shells heat up and the juices begin to bubble, take them off the grill-they will continue to cook in their hot shells-you don't want to overcook them. Place on a platter and sprinkle with the minced herbs.

*Available at Mac's and Asian markets.

Wine Suggestion from Tracy:
The classic wine pair for oysters is French Chablis. With this dish, however, I would recommend something with riper fruit to balance the spice of the chorizo and the complex Asian flavors. A dry Alsatian-style white, such as Pinot Gris, would compliment this recipe wonderfully.

Brown-Stewed Bluefish

Mac got this recipe from his Jamaican staffers. In this recipe, the crispy crust protects the fish and serves to thicken and enrich a juicy tomato sauce.

Yields 4 servings.

Ingredients:
1 cup olive oil
1-1/2 lbs. thick bluefish fillet, cut into four equal portions
2 eggs beaten with 2 Tbsp water
1 cup fine, dry bread crumbs, spread out on a plate
Salt and freshly ground black pepper
1 large sweet onion, sliced
4 cloves garlic, minced
2 Italian green peppers, julienned
1 16-oz. can whole peeled plum tomatoes, crushed
1/2 cup white wine
1 sprig fresh thyme, or 1/2 tsp thyme leaves

Method:
Pour about 3/4 cup of the olive oil into a cast iron skillet, and heat until shimmering (but not smoking). While the oil heats, dip the fillets into the eggs, then into the bread crumbs, and season them well with salt and pepper. Pan fry the bluefish until crispy golden brown on both sides, then remove the fish and set it aside.

Pour off any oil and wipe the skillet clean, then add the remaining 1/4 cup of olive oil to the pan over medium heat. Saute the onions, garlic, and green pepper, until they're translucent. Then add the can of tomatoes and their juices, breaking up the tomatoes with a spoon. Add wine, season with salt, pepper, and thyme. Put the fillets back into the pan, cover with the sauce, put lid on pan, and simmer until the sauce thickens, about 10 minutes.

Wine Suggestions from Tracy:
Verdicchio, Fiano, and Falanghina are all interesting Italian white wines and any of these would be an excellent match. For a red, I would suggest something fairly light bodied like a Sangiovese-based blend or a cool climate Pinot Noir. Both are great choices.