THE SL KITCHEN
JULY 2019 / SOUTHERNLIVING.COM
106
garlic clove, 3/4 tsp. kosher salt, and
1/2 tsp. black pepper in a separate bowl
until combined. Drizzle over salad.Oven-Fried Zucchini Sticks
ACTIVE 25 MIN. - TOTAL 50 MIN.
SERVES 8|
Stir together 1 cup panko breadcrumbs,
3 oz. grated Parmigiano-Reggiano
cheese (about 3/4 cup), 1/2 tsp. kosher
salt, 1/4 tsp. black pepper, and 1/4 tsp.
garlic powder in a shallow dish. Stir
together 1/2 cup all-purpose flour and
1/2 tsp. kosher salt in a separate shallow
dish. Whisk together 2 large eggs and 3
Tbsp. whole milk in a third shallow dish.
Cut 4 small zucchini (about 1 1/2 lb.
total) into 3- to 4-inch x 1/2-inch sticks.
Working in batches, dredge sticks in
flour mixture, dip in egg mixture, and
dredge in panko mixture, pressing to
coat. Arrange sticks in an even layer
on a generously greased (with cooking
spray) wire rack set on a baking sheet.
Bake at 425°F until lightly browned and
tender, about 25 minutes. Serve with
warmed jarred marinara sauce.BEACH HOUSE
CLAMBAKE
Foil-Pack Clams with
White Wine and Herbs
ACTIVE 20 MIN. - TOTAL 30 MIN.
SERVES 6|1 1/2 cups unsalted butter, softened
1/4 cup finely chopped shallot (from
1 medium shallot)
2 Tbsp. chopped fresh flat-leaf
parsley
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 1/2 tsp. lime zest (from 1 lime)
1 1/2 tsp. kosher salt
1/4 tsp. crushed red pepper
60 littleneck clams (about 3 1/2 lb.),
with shells scrubbed clean3 lemons, quartered lengthwise
6 thyme sprigs
3/4 cup (6 oz.) dry white wine- Stir together first 8 ingredients in
a bowl until well blended. - Preheat a grill to medium-high
(400°F to 450°F). Cut 12 (12-inch)
squares of heavy-duty aluminum foil.
Place 6 of the foil squares in a single
layer on work surface, and set aside
remaining 6 squares. Place 10 clams
on each of the 6 foil squares on work
surface. Top each clam mound with
2 lemon wedges, 1 thyme sprig, and
1/4 cup of the butter mixture. Carefully
pour 2 tablespoons wine over each
mound. Top each with 1 of the remain-
ing 6 foil squares; tightly crimp all sides. - Place sealed foil packets on unoiled
grates. Grill, covered, until clams open,
about 10 minutes, rotating halfway
through grilling time. Discard any clams
that do not open.
Grilled Garlic Bread
ACTIVE 15 MIN. - TOTAL 15 MIN.
SERVES 6|
Split 1 (12-oz.) baguette horizontally;
cut each piece in half crosswise. Cook
6 Tbsp. unsalted butter, 4 minced
medium garlic cloves (1 1/2 Tbsp.),
1 tsp. kosher salt, and 1/4 tsp. black
pepper in a small skillet over medium,
stirring occasionally, 5 minutes. Stir in
1/4 cup chopped fresh flat-leaf parsley.
Reduce heat to low; cover to keep warm.
Place bread pieces, split side down, on
unoiled grill grates over medium heat
(350°F to 400°F). Grill, uncovered, until
slightly charred and crisp, 1 minute. Flip
bread, and grill 1 minute. Remove from
grill. Brush cut sides of bread with warm
butter mixture. Cut each into thirds.Mixed Herb-and-Tomato Salad
ACTIVE 15 MIN. - TOTAL 25 MIN.
SERVES 6|
Place 2 lb. heirloom tomatoes (cut into
assorted slices and wedges) and 1 pt.© (^2)
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