Awesome al fresco snacks. Deckside or dockside.
Trending at Gastropubs…
and especially presentation.
The Menu Shoppe has it covered….
great presentation for great snacks.
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Wouldn’t these Frites look fabulous
in our Fry Cone collection?
Purple Potato Wedges
merely 2 pounds purple potatoes, peeled and cut into 1/2-inch thick wedges + fine sea salt
+ vegetable oil for frying.
Spread cut potatoes in bottom of a large roasting pan in a single layer. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about
25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking. Increase heat to medium-low and cook potatoes, stirring every 10 minutes, until golden and crisp, about 30 minutes more. Drain on paper towels.
Sprinkle immediately with salt.
Serve in our wire Basket with some creme fraiche + dollop of lumpfish?
Roasted Red Potatoes
20 oz redskin potatoes–sliced as wished.
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 shallots, thinly sliced
Preheat oven to 400°F.
Combine all ingredients on a large jelly-roll pan–toss well.
Roast at 400°F for 20 minutes or until done, stirring after 15 minutes.
Call them Frites or Fritters…
a savory snack either way.
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Canola oil for frying
1/4 cup flour
1 1/4 cups panko
2 large eggs, beaten to blend
1/4 tsp. kosher salt
Preheat oven to 200°F. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados.
Sprinkle with salt to taste.
Beer-Battered Razor Clams
or use 1 1/2 lbs. cleaned razor clam meat
1 bottle (12 oz.) lager beer at room temperature
Vegetable oil for frying
1 large egg
1 1/2 cups flour
1/2 teaspoon paprika
1/2 teaspoon cayenne
1 tsp. salt to taste
1/2 teaspoon pepper to taste
Fill a large, deep pot with 1 1/2 in. oil, insert a deep-fry thermometer, and bring to 375° over medium-high heat. Preheat oven to 200°F. Whisk egg in a large bowl to blend. Add flour and seasonings, but don’t mix. Add beer just before using (so batter keeps some bubbles–this will make the coating light and crisp) and whisk until smooth. Add clams to batter and stir to coat well. Using a slotted spoon or tongs, lift out a spoonful of clams, draining excess batter–lower into oil, shaking spoon a bit to separate clumps. Caution if clams may spatter– and cook until golden all over, turning once, 1 1/2 to 2 minutes–adjust heat as needed to keep oil at 375°F.
Transfer clams to a baking sheet lined with paper towels. Sprinkle lightly with salt and keep warm in oven while you cook remaining clams. Serve immediately with lemon wedges and more salt to taste
How to clean razor clams:
Put clams in a colander and pour boiling water over them just until shells open. Rinse with cold water until cool. Gently pull clams from shells, slicing the muscle that attaches to the shell to free the meat.
Snip off dark tip of the skinny siphon. With scissors, cut clam lengthwise from siphon to base of the digger (foot) and open. Lay clam flat and cut around slippery tan gills, mouth, and digger to separate them from the rest of the white meat. Squeeze digger so the dark stomach shows through the meat, then snip around it and gills and remove. If a clear rod pops out, discard it as well. Slice digger open lengthwise, open up, and pull out the dark sand vein. The white meat comes out in two neat pieces once you have a little practice.
Rinse clam meat.
NOTE: buy fresh Razor Clams in the shell (in season) from wildsalmonseafood.com
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