We had a version of these as Astoria on Detroit Ave – which is a great place to go by the way – that were so good. I made this recipe for the clambake this past weekend and they were great on the cheese board.
Rosemary Roasted Cashews
- 1 1/4 pounds raw cashew nuts
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
PJH notes: I think I might roast them for just a few more minutes next time – I liked the really brown ones. I liked them better at room temperature as they were crunchier.
Some clambake 2020 photos:
(we usually skip the rosemary oil… but i’m sure it’s good)
For Rosemary oil:
- 1/3 cup olive oil
- 2 T. finely chopped rosemary
- 2 cloves garlic, sliced.
Warm simmer these ingredients in small saucepan, approx. 5 minute
- 2 cups cannellini beans/navy beans or mix
- 2 T. olive oil
- 1 T. fresh rosemary or 2 tsp. dried
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, sliced
- 1/3 cup parsley
- 1 c. diced tomatoes with juice
- salt, pepper
- 1 c. small dried pasta
- parmesan cheese
1. Heat oil, 1 T. rosemary in soup pot. Add onion, carrot, celery. Saute for 10 minutes. Add garlic, parsley, simmer. Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour. Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.
The New Basics
- 1 cup dry red wine
- 3/4 cup soy sauce
- 4 large cloves garlic, crushed
- ½ cup chopped fresh mint leaves
- 2 T. slightly bruised fresh rosemary leaves or 1 T. dried
- 1 T. coarsely ground black pepper
- 1 butterflied, boneless leg of lamb (4 to 5 lbs.)
Combine the wine, soy sauce, garlic, mint, rosemary, and pepper in a small bowl, and mix well. Place the lamb in a non-reactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes grilling. DON”T OVERCOOK!
Cut the lamb into very thin slices, and serve immediately.
Makes 8 portions