Smoked Salmon Cream Cheese Roll

     This is a fairly simple appetizer. With a small amount of care, it displays well when served with cocktail bread or crackers.

Smoked Salmon Cream Cheese Roll

1 Pkg. Cream Cheese

1/2 C. Smoked Gouda

1 T. Chopped Dill

2 T. Capers

2 Oz Smoked Salmon Chopped

1 C. Finely Chopped Filberts

Soften the cream cheese with a mixer.

Mix in the grated cheese and dill. Mix very well. It should be an almost smooth even texture.

It helps to use a baking sheet.Turn the mixture out onto a sheet of plastic wrap or wax paper. Slightly smooth with a rubber spatula.  Cover with another sheet and lightly run a rolling pin over it just to get a smooth surface. You don't want it too thin. Chill thoroughly.  When chilled, remove the top layer of plastic or wax paper.  Spread an even layer of smoked salmon over the cream cheese mixture. Sprinkle the capers to evenly distribute.  Begin at one end and slowly begin to roll into a log.  Take your time and try to keep things neat and even when rolling. Have a length of plastic wrap ready.

Once rolled, Wrap in plastic and chill again.

While your roll is chilling, place the filberts in a food processor and pulse to a fine chop.

Turn the processed filberts out onto a plate or baking sheet wide enough to fit the roll.

Unwrap the log and roll in the chopped filberts.  You should have enough to give the roll a nice even coat.  Wrap in waxed paper chilling again. 

This will keep refrigerated for 3 days.

When ready to serve, simply unwrap and place on a cheese board or plate with sliced cocktail bread or crackers.

 

Clams Casino

     This was one of the first dishes I learned how to make on a professional level.  We made it by the thousands.  Essentially, clams casino is chopped clams mixed with stuffing and baked on the half shell.  You can really do it with oysters, scallops, or mussels.  It's just called stuffed (insert bivalve here) All nit pickery aside, it's a really easy recipe to put together.  You can bake, grill, or smoke them.  This is an awesome recipe for a party. Make a bunch and keep them warm in a chafing pan on a bed of pie weights.  Just try to make in no more than double recipe.  If you wish to produce this recipe on a commercial scale, email me for required modifications to my wallet for scaling.

Clams Casino

2 Dozen Fresh Clams 

1/2 C. Minced Onion

1/2 C. Minced Red Bell Pepper

1/4 C. Chopped Parsley

1/4 Crisp Fine Chopped Bacon

4 Cloves Garlic Crushed

1/4 C. Grated Romano Cheese

1 1/2 C. Bread Crumbs or Stuffing

1 T. Butter

2 oz. Dry White Wine

Clean cook and shell the clams. 

Separate and reserve the shells.

Chop the clams finely enough to evenly distribute through the ingredients and set aside.

In a skillet, sweat the peppers, garlic, and onions with the butter.

Deglaze the pan with the wine and remove from the heat.

Add the clams, bacon, bread crumbs, parsley and cheese.

Stir just enough to combine.

Spoon into the clam shells and place on a baking sheet.

Bake at 400 degrees for 10 - 15 minutes.

Cook to an internal temp of  160 degrees at least.