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I just returned from a week at the beach. It was a very restorative vacation. I find there's nothing more relaxing than the sound of the ocean waves crashing against the shore, the smell of the salt air and the warmth of the sand between the toes while picking seashells by the seashore.
The ocean also provided some of the best eating. What a thrill it was to enjoy fresh seafood whenever I wanted...for breakfast in eggs, for lunch in a sandwich or hot off the barbecue grill for dinner.
Most ocean vacation spots have a fresh seafood market or two where you can choose from lobsters, crabs, clams, scallops, shrimp or fish plucked fresh from the waters that morning. It just doesn't get any fresher, or more delicious, than that.
Barbecued Clams
2 slices bacon, coarsely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
4 cloves garlic, minced
2 T. grated Muenster cheese
1 T. chopped fresh parsley
3 dozen medium clams, shucked, bottom shells reserved
Juice of 1 to 2 lemons
Directions: In a small skillet cook bacon until crisp. Remove bacon and reserve. Add green pepper, red pepper, and garlic to bacon drippings; cook 5 to 6 minutes or until tender. Return bacon to pan; stir to combine.
Meanwhile, in small bowl combine Muenster cheese and parsley.
Place 1 teaspoon vegetable mixture over each clam in shell. Squeeze lemon juice over clams. Sprinkle clams with cheese and parsley mixture. Chill about 1 hour.
To grill, arrange clams, open side up, in center of cooking grate. Grill 8 to 10 minutes. These may also be broiled. Place about 3 inches from heat and broil until bubbly, about 3 to 5 minutes. Serves 9.
Crab Cakes
1/4 cup mayonnaise
1 large egg, beaten
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. hot sauce
1 tsp. Old Bay seasoning
1 pound lump crabmeat, picked over
1 cup panko bread crumbs, divided
1/4 cup canola oil, for frying
Lemon wedges, for garnish
Tartar Sauce
Directions: In small bowl whisk together mayonnaise, egg, mustard, Worcestershire sauce, Old Bay and hot sauce till smooth.
In medium bowl, lightly toss the crabmeat with 1/2 cup panko crumbs. Gently fold in mayonnaise mixture. Cover and refrigerate at least 1 hour.
Scoop the mixture into eight 1/3 cup mounds. Lightly pack into 8 patties, about 1 1/2 -inches thick. Place remaining 1/2 cup panko crumbs on flat plate. Gently coat cakes with panko. Heat oil in large skillet. Add crab cakes and cook over medium-high heat till deep golden brown, 3 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired. Makes 8 cakes.
Honey-Orange Glazed Shrimp
1/3 cup soy sauce
1/4 cup honey
1/4 cup frozen orange juice concentrate
2 T. vegetable oil
2 pounds large shrimp, peeled and deveined
Directions: Combine first 4 ingredients in small bowl; set aside half of glaze. Brush shrimp with remaining glaze. Grill shrimp on skewers or in grill basket over medium-high heat 3 to 4 minutes, or till pink and cooked. Brush with reserved glaze and serve immediately as an appetizer or with rice as a main course.