Great Chef's

Steamed Clams

3 oz. butter, melted
½ tsp. garlic
1 doz. little neck clams
2 oz. white wine
2 oz. chicken stock
Pinch parsley, chopped

Wash clams. In a pot heat 1 ounce of butter. Add garlic and clams. Before garlic browns add white wine and chicken stock. Put lid on pot until all clams are open. Sprinkle parsley into pot. Put clams into a bowl with all the juice from the pot. Serve with remaining butter on the side.

Head Chef - Bryan Robinson

2.5 oz. smoked salmon, rolled in 3 pieces
3 oz. spinach fettucine
3 tsp. butter
1 tbsp. diced shallots
1/4 pt. heavy cream
1 oz. vodka
I/2 diced tomato
1/4 tsp. garlic

Melt butter in saute pan - add shallots, garlic and saute 1 minute - ¬add vodka and flambe - add heavy cream and reduce. Put on plate hot fettucine - top with rolled salmon and diced tomatoes, then cover with sauce and serve.

Bobby’s Seafood Restaurant
Head Chef- Matt Morrett

ARISTA DI MAIALE AL ROSMARINO
Pork with Rosemary

Chine of pork is the loin section with the bones. It is advisable to have the butcher prepare it so that the meat is cut almost completely away from the edge.

1 fresh rosemary sprig
6 garlic cloves, crushed
Salt and freshly ground pepper
1 chine of pork; about 2 ½ pounds
2 tbsp. extra virgin oil
1 tbsp. butter
½ cup dry white wine

Finely chop the rosemary leaves. Mix rosemary and add garlic with salt and plenty of pepper. Rub the meat well with this mixture and tie it securely to the bone. Place the meat in a Dutch oven or aluminum sauce pan with the oil and butter. Bake in a preheated 400 degree oven for 1 1/2 hours, turning frequently. Untie the meat and remove the bone. Arrange meat in slices on a serving dish. Pour wine into the pan and bring to boil, scraping up browned bits and season to taste. Serve this sauce with the meat.

Head Chef - David Iannucci

AMARETTO BUTTER CREAM CAKE

CAKE:
1 cup butter, unsalted
2 1/3 cups sugar
3 cups sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
5 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 cup milk

Cream butter, sugar until light and fluffy. Sift flour, baking powder and salt. Add one egg at a time mixing very good before the next. Add flour slowly with milk while beating. Using three 9 inch baking pans greased and floured, spread mixture evenly in pans. Bake at 350 degrees for 30 minutes. Let cool 15 minutes. Remove from pan and cool on rack.

BUTTER CREAM:

1Ib. unsalted butter, whipped
8 eggs
14 oz. sugar
1 tsp. almond extract
1 tsp. Amaretto
1/4 cup toasted almonds

Using a double boiler over medium heat, beat eggs and sugar until light and foamy. Remove from heat and beat until cool. After whipping butter, add mixture to butter slowly beating constantly. Add almond ex¬tract and Amaretto while beating. With a slicing knife, remove the concave top of each layer to pro¬duce 3 flat layers. Sprinkle Amaretto on bottom two layers of cake. Add butter cream to each layer, setting one on top of the other. Use remaining butter cream on outside of cake. Sprinkle sides with toasted almonds. Serves 8.

Head Chef - Joseph P. Kirkwod