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1. KoDu Salad with Roasted Pepper Raspberry Vinaigrette

2. Salmon Casino

3. Lobster Mashed Potatoes

Book Description

Mention Philadelphia and food in the same sentence and most people think of cheesesteaks, hoagies, or soft pretzels. Philadelphia Flavor: Restaurant Recipes from the City and the Suburbs definitively and deliciously dispels that notion. Tailored for the home cook, the 250 recipes in Philadelphia Flavor come from 120 of Philadelphia's best restaurants

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Philadelphia Flavor: Restaurant Recipes from the City and Suburbs

Authors: Connie Correia Fisher,Joanne Correia

Date: July 2000

ISBN: 0966120051

Publisher: Small Potatoes Press

Paperback

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Executive Chef Daniel Dogan
The Terrace at Greenhill, Wilmington, DE

Servings: 2

• 2 slices bacon, diced

• 1/2 cup butter, softened

• 1 small can chopped clams

• 1/2 cup chopped green bell pepper

• 1/2 cup chopped red bell pepper

• 1/4 cup chopped white onion

• 1 shallot, minced

• 1 clove garlic, minced

• 1 teaspoon chopped parsley

• Pinch of cayenne pepper

• Pinch of salt

• 1/2 cup white breadcrumbs

• 2 salmon fillets (6 ounces each)

• Salt and pepper

• Lemon wedges

1. Cook bacon in a medium saute pan until brown. Discard fat. Add butter, clams, peppers, onion, shallot, garlic, and parsley. Cook until onion becomes translucent. Season with cayenne pepper and salt. Stir in breadcrumbs. Mixture will tighten and resemble stuffing. Set aside to cool.

2. Preheat oven to 350 degrees F. Season each fillet with salt and pepper and place in a baking dish. Divide stuffing mixture in half. Place atop each fillet and spread evenly. Bake for 10 to 15 minutes, depending on desired doneness. Serve with lemon wedges.

More From This Book:

1. KoDu Salad with Roasted Pepper Raspberry Vinaigrette

2. Salmon Casino

3. Lobster Mashed Potatoes

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