by maryjwhite | Feb 6, 2018 | Bigger Plates
OUR BEST CLAMS This is a recipe that has served our family well for years – it showcases the deliciousness of fresh clams and everyone loves it. I’ve adapted it from all the giant pots of clam we’ve enjoyed over the years at Long beach. Planning on at least a pound of...
by maryjwhite | Feb 6, 2018 | Bigger Plates
PAN ROASTED SALMON with NECTARINE SALSA This is a wonderful way to cook the best fresh wild salmon; it’s a quick pan roast that they use at Ray’s Boathouse and it’s great. The salsa is optional but pretty great too. To serve 4, you’ll need: 4 8oz. salmon fillets, skin...
by maryjwhite | Feb 6, 2018 | Bigger Plates
PASTA WITH FRESH TOMATO SAUCE This is a great recipe to have on hand when it’s hot, you don’t wanna cook, but you want something good. You can use more or less olive oil, vinegar, and salt – these are guidelines. ¾ C. good olive oil 1 ½ Tb. balsamic vinegar 1 ½ Tb red...
by maryjwhite | Feb 6, 2018 | Bigger Plates
PASTA with PEAS and MINT PESTO This is simple, inexpensive, and really tasty; fresh spring peas and new mint will guarantee you a fine meal. To serve 4, you’ll need: 1 Lb. pasta (shells or any small cup-shaped pasta) 1 C. fresh peas (you can use frozen &...
by maryjwhite | Feb 6, 2018 | Bigger Plates
PORK TENDERLOIN with FIG ONION RELISH This was adapted from a more complex recipe, but the results are just as good; the relish would also be good with chicken or even duck. To serve four: 1 1 to 2 lb. pork tenderloin (brined if possible) 8 dried Mission figs, soaked...
by maryjwhite | Feb 6, 2018 | Bigger Plates
Port Orchard Pasta This is a recipe I came up with at Toni’s place in Port Orchard, hence the name. It’s a takeoff on the classic Italian ‘pasta fagioli’, but we changed it up a bit. To serve 4, you’ll need: Olive oil to coat the bottom of a large skillet 1 pound...
