Rice Balls with Clams

Rice Ball with Clams

We had a bunch of left over rice from a couple of dinners and I needed to come up with some idea to use it up. A little experimenting and I came up with this recipe and it came out quite nice.

Ingredients for rice Balls with Clams

Approximately 3 cups cooked rice, cooled
4 small cans chopped clams with juice
3 eggs
½ cup Parmesan cheese
1 shallot finely chopped
salt & pepper to taste
¼ – ½ cup flavored bread crumbs
1 cup additional bread crumbs to bread balls
oil for frying

Directions for Rice Balls with Clams

Place the first 7 ingredients into a bowl and mix thoroughly. If too wet add more bread crumbs, if too dry add a little water or milk. Mixture needs to be moist enough to hold when formed into a ball.

Wet your hands and roll mixture into small balls the size of golf balls or smaller. After forming a ball roll the ball into the additional bread crumbs to cover completely. Once all the balls are breaded place into hot oil and fry until hot and golden brown. Can be served with a variety of sauces; tomato, cocktail, or tartar. Serve with lemon wedges or extra Parmesan.

Here are a few items to help with this recipe:
Farberware Classic Nonstick Polished Aluminum Deep Skillet, 12-Inch
WMF Profi Plus Fine Mesh Strainer

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Rice Ball with Clams

2013-07-11 22:57:32

a interesting appetizer

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Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

Approximately 3 cups cooked rice, cooled
4 small cans chopped clams with juice
3 eggs
½ cup Parmesan cheese
1 shallot finely chopped
salt & pepper to taste
¼ - ½ cup flavored bread crumbs
1 cup additional bread crumbs to bread balls
oil for frying

Instructions

Place the first 7 ingredients into a bowl and mix thoroughly. If too wet add more bread crumbs, if too dry add a little water or milk. Mixture needs to be moist enough to hold when formed into a ball.
Wet your hands and roll mixture into small balls the size of golf balls or smaller. After forming a ball roll the ball into the additional bread crumbs to cover completely. Once all the balls are breaded place into hot oil and fry until hot and golden brown. Can be served with a variety of sauces; tomato, cocktail, or tartar. Serve with lemon wedges or extra Parmesan.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

June 27, 2013November 14, 2014

Tilapia Newberg

Tilapia Newberg is my version of the famous Lobster Newberg. “Newberg” sauce is another mystery recipe, some say it was the Delmonico brothers chef that invented it. Others say a chef who left Delmonico’s to open a hotel in Pa, or could it be the sea captain who brought the recipe to Delmonico’s? 125 or so many years later does it really matter?

Every cook book has a different version of the sauce. Most with lobster in the starring role. Tilapia is a firm white fleshed fish with a mild taste that serves the sauce well and is so much easier on the wallet. An interesting aside is that in the early days of this country, around the late 1700’s, indentured servants rose up and demand that they be guaranteed that they wouldn’t be served lobster more than 3 times a week. My how times have changed!

Ingredients for Tilapia Newberg

Tilapia approximately 6 ounces per person
salt pepper and paprika

Can be made ahead of time. Lightly salt,pepper and sprinkle paprika on both sides of the tilapia. Cook in a frying pan with a little butter until done. Remove to a plate, if making in advance refrigerate until ready to serve.

Newberg Sauce

This recipe will take care of about 1 – 1½ pounds of tilapia.

3 tbs butter
1 shallot finely diced
3 tbs flour
½ tsp paprika
2 cups ½&½
2 egg yolk scrambled in ¼ cup ½ &½
3 tbs good (drinkable) Sherry
Salt & pepper to taste

In a large sauce pan melt the butter and once melted add the shallots and sauté until they soften. Add the flour and combine completely and cook for a minute or two to cook out the flour taste. Add in the paprika. Add the 2 cups of ½&½ and whisk to dissolve the roux and begin thickening the sauce. Take a few spoonfuls of the heated sauce and add to the eggs and ¼ cup of ½&½ to temper then pour mixture back into the sauce and stir to thicken ( do not allow to come to a full boil). Add the Sherry and season to taste. Cut the tilapia up into bite size pieces and place into the sauce and bring the entire mixture up to heat.

**add the tilapia and bring up to heat**

Most recipes call for it to be served on toast points. I like to serve on a bed of rice, as this makes a very nice complete meal.

Here are few items to help with this recipe:
Anolon Nouvelle Copper Hard Anodized Nonstick 12-Inch Open Stir Fry
OXO Good Grips Nylon Balloon Whisk

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Tilapia Newberg

2013-06-28 17:05:00

Serves 4

An inexpensive alternative to expensive lobster with the same great sauce.

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Save Recipe

Prep Time

10 min

Cook Time

30 min

Total Time

45 min

Prep Time

10 min

Cook Time

30 min

Total Time

45 min

Ingredients

TILAPIA
allow approximately 6 ounces per person
salt, pepper and paprika to season
NEWBERG SAUCE
3 tbs butter
1 shallot finely diced
3 tbs flour
1/2 tsp paprika
2 cups 1/2 & 1/2
3 tbs good (drinkable) Sherry
salt & pepper to taste

Instructions

TILAPIA
Season with salt pepper and paprika and saute in butter until done set aside.
NEWBERG SAUCE
Put the butter in a large sauce pot ( under medium high heat) that will be big enough to hold all the ingredients at the end. Add the shallot and cook until they are softened. Add the flour and stir until flour is combined, then cook for aminute or two to cook out the raw flour taste. Add the paprika and combine. Add the 2 cups of 1/2 & 1/2 and whisk to combine as it begins to heat and thicken add a spoonfuls of the sauce to the yold and cream mixture to temper and then add this to the sauce. Add the sherry and taste. Adjust seasoning and whisk until thickened, (DO NOT ALLOW TO COME TO A COMPLETE BOIL). Cut the tilapia into bite size pieces and add to the sauce and bring all up to heat.

Notes

Serve on toast points or for a rich complete meal serve over rice.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

June 7, 2013June 23, 2013

Salmon Mousseline with Lemon Dill Sauce

Salmon Mousseline & Lemon Dill Sauce

The last time my son came down to visit we had a very nice salmon steak dinner. The tail ends and other bits of the fillets that I didn’t use I froze for another time. Last night was the “time” and I went with a Salmon Mousseline.

Ingredients for Salmon Moussline

10 -12 oz skinned salmon
1 cup Heavy Cream
2 eggs
1 shallot diced
1 clove garlic diced
½ tsp dill weed
2 dashes Tabasco sauce
appox ½ tsp salt & pepper

Depending on what you are going to use the Mousseline for, will determine which ramekin or terrine size you will use. For this recipe, as a main course, I used 2 5 inch X 2½” deep approximately 2 cup ramekins. They need to be well buttered with parchment on the bottoms.

Directions for Salmon Mousseline

Preheat oven to 375°

Take the salmon and in a food processor with a steel blade chop for a few seconds. Add the dill, Tabasco, egg, shallot, garlic, and salt and pepper and chopped again for a few seconds. With processor running add the cream until all is combined and forms a paste. Put into a bowl and put into the refrigerator for about ½ an hour.

Take the well buttered and parchment lined ramekins and divide the mousseline between them. Place into a baking pan, place pan onto a center rack in the oven and then pour boiling water to come up 1/3 of the sides of the ramekins. Depending on the size, bake anywhere from 20 – 60 minutes ( appetizers size will take about 20 minutes and larger terrines and ramekins can take up to an hour). To check place a toothpick into center and if liquid comes out, continue to cook.. You can take out of the water bath and bake on rack for the last 5 – 10 minutes.

Ingredients for Lemon Dill Sauce

1½ cups of milk
4 tbs butter
4 tbs all purpose flour
1 shallot finely chopped
3 tbs fresh lemon juice
zest of ½ a lemon
1 tsp dill weed
salt & pepper

In a sauce pan, place the butter over medium heat and add the shallots and cook until the shallots are softened. Once the shallots are softened add in the flour and cook until all the flour is combined, continue to cook for a few minutes to cook out the raw flour taste.. Add in the milk and bring heat up to high, while continuing to stir to keep from burning. As the sauce begins to thicken add the zest , the juice , salt & pepper and the dill. continue to cook and stir until sauce thickens . Remove from heat and place in a gravy boat, and serve.

Here are a few items to help make this recipe:
Norpro 6 Piece Porcelain Ramekin Set
Norpro 260 Porcelain Ramekins, Set of 4
Le Creuset Heritage Stoneware 3/4-Quart Pate Terrine with Press, White
Le Creuset Heritage Stoneware 1 1/2qt Loaf Pan, Cherry

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