Warm Clam Ceviche

This can become a meal for 2 by serving it over cooked pasta

Ceviche Tíbio de Almejas

Serves 4 as an appetizer
From Season 8  Mexico - One Plate at a Time  Rick Bayless

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Ingredients

2 pounds little neck clams (about 32 pieces)
2 tablespoons butter, cut into small pieces
3 cloves garlic, peeled and finely chopped
Hot green chile to taste (usually 1 serrano or 1/2 jalapeno), stemmed, seeded and finely chopped
1/2 cup chicken broth
1/2 cup full-flavored light beer (like Bohemia)
1/4 cup fresh lime juice
Salt
About 2 tablespoons chopped fresh cilantro

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Directions

Soak the clams for 20 to 30 minutes in fresh water, then lift them out of the water (leaving behind any expelled sand).  Scrub the clams.  Melt the butter in a large (4-quart) pot.  Add the garlic and green chile, stir 1 minute, then add the chicken broth and beer.  When it comes to a boil, add the clams, cover tightly and set over high heat.  Cook just until the clams have opened, usually about 3 minutes.  Remove the clams, dividing them between four serving bowls. Return the pot to high heat, and boil until reduced to half its original volume.  Remove from the heat, cool a couple of minutes, then add the lime juice and cilantro.  Taste and season with salt if necessary.  Pour the tangy broth over the clams and serve.

Citrus-Cured Salmon

Top of Form

Serve this salmon on toasted baguette slices topped with finely chopped red onion and chives, grated lemon zest, and creme fraiche for a delicious canape. This recipe comes from Michael Ruhlman's "Ruhlman's Twenty."

• Yield Makes 2 to 2 1/2 pounds

Ingredients

• 1 cup coarse salt
• 1/2 cup sugar
• 1 tablespoon freshly grated orange zest
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon freshly grated lime zest
• 1 (2-to-3-pound) skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed

Directions

1. In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
2. Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
3. Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
4. Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.

Cook's Note

Salmon can be wrapped in parchment paper and kept refrigerated until ready to use, up to 2 weeks.

SMOKED SALMON MOUSSE

(serves 8 to 10)

2/3 lb. smoked salmon

1 cup softened butter

1 1/2 T. lemon

1/4 cup heavy cream

1 t. capers, chopped

1 t. horseradish

1/8 t. cayenne pepper

     In food processor, blend salmon in batches with butter, lemon juice, and cream until the mixture is smooth; transfer to bowl as each batch is blended.  Stir in capers, horseradish, & cayenne pepper.  Line a narrow mold with plastic wrap.  Spread salmon mixture in mold.  Chill, covered, for 8 hours  Unmold and serve with toast triangles or your favorite crackers.

COLD CRAB DIP

1 lb. crab, picked

¼ cup fresh-squeezed lemon juice

8 oz. cream cheese, room temperature

¼ cup mayonnaise

2 tsp. capers, 1 whole, 1 crushed

1 tbsp. prepared horseradish

salt & pepper to taste

Combine all ingredients.  Place in mold lined with plastic wrap and chill until ready to serve.  Remove from mold onto tray and garnish.  Serve with crackers.