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Clams
Ingredients: 1 cup Clams
4 tsp Citrus Butter*
1 tsp Extra Virgin Olive Oil
Dash of Pinot Grigio
Fresh Herbs
Directions: Place 1 cup clams in preheated
skillet with 4 tsp citrus butter, 1
tsp extra virgin olive oil, dash of
Pinot Grigio & fresh herbs.
Cover & steam for 5 minutes at
500-550°F.
Wood Roasted Clams, Citrus Butter, Crusty Bread
Wood Roasted Clams, Citrus Butter, Crusty Bread
Wood Roasted Trout
Ingredients: 8 oz Trout
Kosher Salt/Black Pepper
Directions: Season 8oz. portion of trout with kosher salt
& black pepper. Place on cedar plank and in
IL Forno for 8 minutes at 500°F, turn from
side to side for even color distribution.
Whole Roasted Trout, Soft Goat Cheese Grits, Roasted Tomatoes
Whole Roasted Trout, Soft Goat Cheese Grits, Roasted Tomatoes
14
Bread
Ingredients: 1 French Bread
2 tsp Butter
Directions: Take 1 piece of French bread
and place in skillet with 2 tsp
butter. Place towards the
front of IL Forno. Will crisp in 2
minutes at 500-550°.
Soft Goat Cheese Grits, Roasted Tomatoes
Ingredients: 1/4 cup Grits ½ cup Milk ½ cup Chicken Broth
2 Tbsp Goat Cheese (Chevré) 1/3 cup Canned, Crushed Tomatoes
Directions: In a medium saucepan add ¼ cup of grits, ½ cup milk, ½ cup chicken broth & 2 Tbsp goat cheese. Place saucepan in IL
Forno for 15-17 minutes at 500°F. Have the saucepan towards the front & stir continuously. Add in 1/3 cup of canned
crushed tomatoes and kosher salt & black pepper to taste.
*Citrus Butter
Ingredients 2 tsp each of Lemon, Orange & Lime rinds (blanch quickly & dry)
2 sticks Butter (½ lb)
2 tsp each of Lemon, Lime & Orange Juice
Directions: Whisk to soften butter, add blanched zest, then mix juices in slowly
as whisking mixture. Chill. Suggestion, chill in plastic wrap lined Ice
cube tray, making portions to be used, use two for this recipe. Use
what is needed and save the rest, great with any fish. Will last 5
days in refrigerator.