The “Hometown Favorites” episode of Ultimate Recipe Showdown from last season is re-airing  tonight at 9:00.  Even though I didn’t win there really were no losers on that show.  The women that I competed against have become dear friends and I even was able to see one of them in January.  The experience was amazing, the people at Food Network are top notch and I am hoping that maybe I will get chosen again for next year.  Who knows?  All I can do is try try!

Here are the recipes from the show.  Enjoy!

Only in Essex Steamer Clam Cakes with Traditional New England Tartar Sauce

Clams:

• 1 large Vidalia onion
• 1 can beer (Budweiser or the like is fine)
• Olive oil
• 6 pounds steamer clams

Traditional Tartar Sauce:

• 1/4 cup onion, finely diced
• 1/4 cup dill pickles, diced
• 3/4 cup mayonnaise
• 1 tablespoon pickle juice
• 2 cups canola oil or more, according to manufacturer’s instructions on deep-fryer
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 eggs, lightly beaten
• 1/2 cup evaporated milk
• 1 1/2 cups clam broth
• Lemon wedges, if desired

Directions

For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.

Remove pan from heat, uncover and allow to cool to the touch before shucking.

Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.

For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.

For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.

In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.

Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.

North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

Succotash:

• 4 slices pre-cooked bacon
• 1/2 cup sweetened dried cranberries
• 1 (15.5-ounce) can navy beans
• 2 cups fresh, canned or frozen corn kernels, defrosted
• 3 tablespoons butter
• 1/2 cup milk or light cream
• Salt and freshly ground black pepper

Cranberry Vinaigrette:

• 1 cup whole berry cranberry sauce
• 1 tablespoon prepared horseradish
• 1/4 cup cranberry juice
• 2 tablespoons honey
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper

Fish:

• 5 (6-ounce) Atlantic cod fillets, preferably from the thick head end
• 1/3 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 15 grape tomatoes
• 8 cups baby arugula

Directions

Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.

In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.

While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.

In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.

Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.

In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.

While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.