Wickwood's Kitchen ---
"POTTED” SHRIMP & CRAB CROSTINI
One of the sweetest seafood hors d’oeuvres, this one has just
a little sass. Thomas Keller at the French Laundry began poaching
lobster in butter in 1991 and inspired us. We serve these
just about every week at Wickwood, year round, and graciously accept
the rave reviews.
pound unsalted butter, (3 sticks)
8 cloves of garlic, minced
4 bundles of scallions, green part only, chopped
1 pound freshly cooked or best quality canned crab meat*
1/8 teaspoon cayenne pepper
1 pound shrimp, cleaned and peeled, cut into ½ inch pieces (or
precooked and shelled)
1. In a medium skillet
over medium-low heat gently melt 1 stick of butter. When the butter has
just melted, add the garlic and scallions and sauté for two minutes
merely to take the “raw” taste from each. Both will still be
crunchy. Set all aside in a medium mixing bowl, including the
2. In the same skillet, melt a second stick of butter and gently
warm the crab meat for 1 to 2 minutes, tossing crab meat with the
butter. Add cayenne pepper and mix well. Add crab and butter to
mixing bowl with scallions and combine.
3. Melt the third stick of butter and add the shrimp pieces (raw or
cooked)-tossing to coat with butter and heat 1 to 2 minutes. Of
course, if shrimps are raw-cook until uniformly pink. Using a
slotted spoon add just the shrimp to the scallion crab mixture
discarding the shrimp butter. Combine well.
4. Serve atop crostini or crackers while still slightly warm or at
room temperature. Refrigerate between servings and when shrimp and
crab is chilled, gently warm quickly in a skillet, stirring
*If we do not have fresh-we prefer Phillip’s Hand Picked Claw Crab, pasteurized, in the black can.
MINTY TWO PEA SALAD
A refreshing salad of fresh shelled peas and crispy sugar snaps,
sparkled with bacon. This goes well with either a meat or fish menu.
3 cups shelled fresh peas cooked or frozen (defrosted)
8 ounces sugar snaps or snow peas, trimmed and steamed crisp
1 cup leaves fresh mint leaves, finely chopped, stems removed
½ - 1 cup sour cream, as desired
½ - 1 cup Hellmann’s mayonnaise, as desired
Freshly ground black pepper, to taste
12 slices crisp cooked bacon (pepper bacon preferred), crumbled
1. Reserve a few mint leaves for garnish and finely chop the rest.
2. Combine shelled peas with sugar snaps in a medium-sized bowl.
Gently toss with the chopped mint.
3. Mix sour cream and mayonnaise and fold into peas. Season to taste
with pepper. Refrigerate covered until cold.
4. Just prior to serving fold in crisp bacon.
Garnish with the reserved mint leaves.
SILVER PALATE LEMON CHICKEN
This chicken has a crisp golden curst and the zing of fresh lemon.
It’s great hot and terrific cold, so it’s brilliant for a picnic.
It’s addictive so make plenty! We always sold out in the first
|2 chickens, 2½ pounds
each, cut into quarters
2 cups fresh lemon juice
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 cup corn oil
2 tablespoons grated lemon zest ¼ cup brown sugar
¼ cup Chicken Stock
1 teaspoon lemon extract
2 lemons, sliced paper thin
1. Combine chicken
pieces and lemon juice in a bowl just large enough to hold them
comfortably. Cover and marinate in the refrigerator overnight,
2. Drain chicken thoroughly and pat dry. Fill a plastic bag with
flour, salt, paprika and black pepper, and shake well to mix. Put 2
pieces of chicken into the bag at a time and shake, coating
3. Preheat oven to 350°F
4.Heat corn oil in frying pan or cast-iron Dutch oven until hot and
fry chicken pieces, a few at a time, until well browned and crisp.
This will take about 10 minutes per batch.
5. Arrange browned chicken in a single layer in a large shallow
baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix
chicken stock and lemon extract together and pour around chicken
pieces. Set a thin lemon slice on top of each piece of chicken.
6. Bake chicken for 40 to 50 minutes, or until tender.
6 plus portions
GREEK GRILLED LAMB CHOPS
Great on the grill-indoors or out. Pretend you’re in the Agean.
4 large garlic cloves, crushed
2 tablespoons fresh rosemary leaves
Coarsely ground black pepper
Course sea salt
4 tablespoons extra-virgin olive oil
8 loin lamb chops, about ¾ inch thick
4 lemons cut into wedges
1. In a mini food processor fitted with a metal blade add the
garlic, rosemary, pepper, and salt combined. Pour in olive oil and
pulse into a paste. Rub the paste on both sides if the loin chops,
marinate for at least 1 hour in the refrigerator.
2. Remove from refrigerator and allow the chops to reach room
temperature; it will take about 20 minutes.
3. Heat a grill pan over high heat until almost smoking or preheat
the broiler or grill. Add the chops and sear for about 2 minutes,
turn over and cook for another 3 minutes for medium rare and 3 ½
minutes for medium. Well done, forget it. Immediately serve with
lemon wedges to squeeze. Serves 4
"If they don't have bread, let them eat
DECADENT CHOCOLATE CAKE
A very moist chocolate cake with chocolate frosting. The name says
it all and it will become everyone’s favorite picnic cake.
1 cup boiling water
3 ounces unsweetened chocolate
8 tablespoons (1 stick) sweet butter
1 teaspoon vanilla extract
2 cups granulated sugar
2 eggs, separated
1 teaspoon baking soda
½ cup dairy sour cream
2 cups less 2 tablespoons unbleached, all-purpose flour, sifted
1 teaspoon baking powder
Chocolate frosting (recipe follows)
1. Preheat oven to 350°F. Grease and flour 10-inch bundt pan. Knock
2. Pour boiling water over chocolate and butter; let stand until
melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a
time, blending well after each addition.
3. Mix baking soda and sour cream and whisk into chocolate mixture.
4. Sift flour and baking powder together and add to batter, mixing
5. Beat egg whites until still but not dry. Stir a quarter of the
egg whites thoroughly into the batter. Scoop remaining egg whites on
top of the batter and gently fold together.
6. Pour batter into the prepared pan. Set on the middle rack of the
oven and bake for 40 to 50 minutes, or until the edges have pulled
away from the sides of the pan and a cake tester inserted into the
center comes out clean. Cool in pan for 10 minutes; unmold and cool
completely before frosting.
2 tablespoons sweet butter
¾ cup semisweet chocolate chips
6 tablespoons heavy cream
1¼ cups sifted confectioners’ sugar, or as needed
1 tablespoon vanilla extract
Place all ingredients in a heavy saucepan over low heat and whisk
until smooth. Cool slightly; add more sugar if necessary to achieve
a spreading consistency. Spread on cake while frosting is still
Capture the very essence of summer.
4 cups peeled, pitted, and
coarsely chopped fresh peaches
cup fresh lemon juice
1 cup sugar
5 tablespoons Amaretto
1. In a blender or food processor, puree the peaches. Add the
remaining ingredients. Pulse to combine, and refrigerate until
2. Place the mixture in an ice cream machine and freeze
according to the manufacturer’s directions.
VERY BERRY SORBET
A symphony of
summer berries, ripe together for a limited time.
1 quart fresh strawberries, hulled
1 quart fresh raspberries
1 quart fresh blackberries
1 quart fresh blueberries
1 cup sugar
¾ cup fresh lemon juice
¾ cup fresh orange juice
Mint leaves for garnish
1. Place berries in a large mixing bowl and toss well. Reserve
1 cup of mixed berries for garnish. Puree the fruit in batches
in a food processor or blender. Add the sugar and juices and
blend until smooth.
2. Strain the puree to remove seeds, and chill. Place the
chilled puree in an ice cream machine and freeze according to
the manufacturer’s directions. Serves 8
POACHED SALMON FILETS WITH CRAB &
These are three of our favorites from the sea - great at any
4 Salmon filets (allow 6 ounces per person)
2 small onion, sliced
2 stalk celery, sliced
4 slices lemon
Several sprigs of parsley
6 bay leaves
2 cups dry white wine
Juice of one lemon
1. Cut the salmon filets into individual portions if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon,
parsley and bay leaves.
3. Add the fish, salt, wine, lemon juice and cold water to cover.
Bring the liquid to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 10 minutes, covered.
5. Turn off heat and leave fish undisturbed for 15 minutes. Then
remove it carefully to a serving platter; the salmon will be perfectly
done. It is delicious served either hot or cold.
6. To "gild the lily" we sometimes add our “Potted Shrimp & Crab” atop.
Gently heat approximately 2 cups of potted shrimp and crab (see
recipe) in a small skillet and divide atop each salmon filet.
FISH GLORIOUS FISH
"Imagination is more important than
knowledge. Knowledge is limited. Imagination encircles the world." -
In summer we seek the
lightness of fish - roasted, braised, grilled, poached, sautéed,
or steamed. Try something new:
Black Sea Bass
Pacific Sand Dabs
"Long live the sun which gives
us such beautiful color."
Croquet, bocce, skittles, quoits,
horseshoes, petanque, all bring everyone out-of-doors both players and
spectators. These very social games loosen up strangers and long lost family
members. A little wine or Pimm’s Cup, widely varying rules and the taste of
revenge spark even the least competitive. Laughing is the best sport.
Real rules can be found at:
Grilled Tuna Steak
GREAT ON THE GRILL
This summer expand you repertoire on the grill - don’t get stuck
with steak, ribs and BBQ chicken when there’s leg of lamb, tuna,
wild boar, buffalo ribeyes, salmon, swordfish, sausages, venison
chops, brochettes, shrimp, oysters and clams, whole wild turkey,
duck, lamb shanks, rabbit, (well, you get my drift) to master.
Remember it’s the “subtle” use of a light marinade, rub or various
woods that gently brings out the flavors that you’ll savor. All
that’s grilled need not taste charred or sauce sweet. Think nuances
- that’s what cooking outdoors really means!!
Find extraordinary varieties at: www.d’artagnan www.neimanranch.com
www.heritagefoods.com www.lobels.com www.legalfoods.com
This year treat yourself and taste a tomato with a past - next year
you’ll want to grow them. They’re sweeter, more flavorful than
you’ve tasted in years. Some of our favorites:
Remember if you over-water you’ll get green foliage - but watery
tomatoes. Every few days is enough. Tomatoes want sunshine.
Heirloom seeds can be found” www.seedsofachange.com
www.seedsavers.com www.johnnyseeds.com www.tomatobob.com
www.rareseeds.com www.reneesgarden.com www.tomatofest.com
"What would life be if we had no courage
to attempt anythingr."
SIMPLE POTATO SALAD
Life’s too short to make potato salad from scratch-unless you’re
using small/new/just dug red skinned potatoes and leaving the peel
Invariably, I must admit, these days I buy ready-made at our
specialty food store or grocer and doctor it up. Bill loves it for
So to the All American ready-made grocery store potato salad , I
A lot of hard boiled eggs, quartered
Hellman’s Mayonnaise & sour cream in
Red onion, chopped
Fresh dill, minced
Hand full of coarsely chopped scallions,
green part only, sometimes
Sliced radishes and/or cucumber, celery,
Freshly ground black pepper, loads,
Pimenton, a dash of smoky Spanish
paprika just occasionally for variety.