Cape Cod Recipes
Bringing You A Taste Of The Cape



 

~ Apple Cranberry Wicked Walnut** Turkey Salad ~

4 cups white meat turkey, cut into bite sized pieces
1 cup mayonnaise

1 cup finely chopped celery
1 small apple, peeled and chopped
1 cup Cranberry Wicked Walnuts
**, slightly chopped
1 head lettuce - pulled apart into large lettuce "cups"

    - Mix all ingredients together.
    - Scoop into lettuce cups.

This makes a wonderful warm weather salad. Just add an assortment of crackers or
whole grain breads for a complete and nutritious luncheon.

Recipe from the makers of Wicked Walnuts.  ** Click here to purchase Wicked Walnuts.

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~ New England Clam Chowder ~

6 slices of bacon, chopped into 3-4 pieces each
1 stick of butter

2 medium onions, chopped coarsely
8 cups chopped potatoes
4 green onions chopped
3 bottles of clam juice
8 cans chopped clams, drain & save the broth
(4 cans of whole belly clams may be subsituted for
    2 of the chopped clams, if desired)
1/4 cup flour (more if you like a thicker chowder)
1 cup of milk
1/2 gallon of half-n-half
Salt & pepper to taste

- Saute bacon in large soup pot until crisp; pour off drippings.
- Drain clams, reserving the broth. Set clams aside.
- Add broth from canned clams, butter and all vegetables to the bacon. Bring to a boil.
- Cover and simmer for 15 minutes or until potatoes are tender.
- Combine flour and milk; whisk until flour is dissolved.
- Add milk mixture, clams, half-n-half, bottled clam juice and salt and pepper to soup mixture.
- Cook over medium heat, stirring constantly, until thoroughly heated.

Serve with a salad and warm crusty bread with butter.

Makes 8-12 servings as a meal, 16-20 as an appetizer.

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~ Boiled Lobster ~

INGREDIENTS
3-4 lobsters, about one-and-a-quarter pound each
1 stick of butter, melted

SUGGESTED SIDE DISHES
Corn on the cob
Boiled potatoes
Cole slaw
Tossed salad

UTENSILS (per person)
1 claw cracker
1 meat pick
1 plastic bib
(you want this to be authentic, right?!)
1 fork & knife
 

Fill a lobster pot about 2/3 full with tap water. (If you do not have a lobster pot, a tall large
stock pot can usually handle 3 or 4 one-and-a-quarter pound lobsters). Bring the water to
a full boil (allow plenty of time - it takes awhile to bring that much water to a boil).

When the water is boiling, take each lobster and hold it by the body with tongs. Plunge it into
the water head first. Do this with each of the remaining lobsters. Turn the heat down to
medium, and cover the pot.

Boil the lobsters for about 10 minutes. Melt the butter and divide evenly into custard cups,
according to the number of people being served. Keep warm till ready to eat.

When the lobsters are done they will be bright red. To serve, lift one at a time with tongs,
drain over the pot for a minute, and place on each plate.

Serve with side dish(es) and melted butter for dipping. See directions below for how
to eat a lobster.

I usually put a large bowl on the table for the empty shells to go in.

TIP: After your meal, discard empty lobster shells in plastic bag and take out to your trash
receptacle immediately to avoid a fishy smell in your home the following day.

                                                  

HOW TO EAT A LOBSTER   ~ per the Lobster Dock, Boothbay Harbor, Maine

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~ Cape Cod Chicken ~

6 boneless, skinless chicken breasts
For Stuffing:
   1/2 C. butter
   1/2 C. diced onion
   1/2 C. diced celery
   1/2 C. cranberries
   1 diced apple
   1/4 C. cranberry juice
   1/4 C. apple juice
   1/4 C. powdered sugar
   1 lb. day old bread diced breadcrumbs


Melt the butter in a saucepan. Add celery, onions and cranberries until tender. Do not brown.
Add the apple, juices and sugar. Toss with the bread crumbs. Cool before stuffing chicken.

Flatten the chicken breasts with a pounder, so that they can be rolled. Divide the stuffing
among the 6 breasts. Roll up to form a package. Roll in the bread crumbs.

Bake at 350° F. for about 20-25 minutes until golden brown.


~ This recipe comes form Allie's American Grill, at the Burlington Marriot in Massachusetts. Chef, Paul Egan ~

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