Spicy Cast Iron Grilled Clams

Spicy Cast Iron Grilled Clams

4 dozen Littleneck Clams

4 tbsp butter

1 cup shallots, minced

1.5 tbsp garlic, minced

1.5 cups dry white wine

1.5 tbsp parsley, minced

1/2 tsp red pepper flakes

juice of one small lemon

Salt and Pepper to taste

Crusty Bread

Place the clams in a ice/water bath with a tsp of flour for a few minutes.  Scrub off sand and grit. Preheat the grill to 450 degrees. Place a cast iron skillet or dutch oven on the grill to preheat. Melt 2 tbsp butter and cook shallots until tender.  Add the garlic and combine until fragrant, but be careful not to burn the garlic.  Add the wine and allow to heat.  Add clams and cover.  Cook on high heat for 5 to 7 minutes until the clams pop open. Add remaining butter, parsley, red pepper, lemon juice and season to taste. Remove from the grill and serve immediately with bread. ENJOY!

**Discard any unopened clams. 


July 03, 2018 by Ladles Linens
INDOOR Cast Iron Ribeye with Blue Cheese Butter

INDOOR Cast Iron Ribeye with Blue Cheese Butter

1 20 oz bone-in ribeye steak

2 Rosemary sprigs

2 tbsp olive oil

2 tbsp butter

salt and pepper to taste


Blue Cheese Butter

1/2 stick butter

2 tbsp crumbled blue cheese

1 tbsp minced garlic


Cheese Butter:

Soften the butter in a microwave safe bowl. Using a fork, mash in blue cheese and garlic until fully mixed. Spoon the butter onto plastic wrap to shape into a stick of butter. Roll plastic wrap closed and refrigerate until hardened.



Preheat the oven to 425° F. Allow steak to come to room temperate. Season both sides liberally with salt and pepper. Add the olive oil and butter to Lodge cast iron skillet and turn heat to high to preheat the pan. Place the ribeye in pan and sear  for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. Add rosemary and then transfer your skillet directly to the oven. For rare, bake for 4-5 minutes. medium rare, 5-6 minutes. medium, 6-7 minutes. Drizzle ribeye with melted rosemary butter from the skillet.  Transfer to a plate and top with a slice (or more!) of blue cheese butter. Allow to rest for 5 minutes before serving.


(picture credit : ifoodblogger)



July 03, 2018 by Ladles Linens
Basil Cream & Peach Tart

Basil Cream & Peach Tart

It's ALMOST July and that means Peach Season is almost here!  Here's a little recipe to get you excited to use those peaches in a new way!

Peach and Basil Cream Tart
1 sheet frozen puff pastry, thawed
2 teaspoons heavy cream
4 oz. greek whipped cream cheese
2 RIPE peaches, thinly sliced
fresh basil, finely chopped

Basil-Infused Whipped Cream:
1 cup heavy whipping cream
1/2 cup fresh basil leaves, roughly chopped to small pieces
2 tbsp granulated sugar
1/2 teaspoon vanilla extract

For the Tart:
Preheat oven to 400F. Roll out the puff pastry out on a baking sheet lined with parchment.  With a knife, score a border into the puff pastry. Be careful to not cut all the way through the dough! Brush the heavy cream along the border. Bake for 15-19 minutes. Let cool.

For the Basil-Infused Whipped Cream:
In a medium saucepan, heat cream on low for 2 minutes (watch closely to make sure it does not burn or stick). Turn off hear and add chopped basil. Allow to cool and then refrigerate. Once completely cooled, strain the basil from the mixture (it will be dull brown colored and not pretty, but it will have flavored the cream!). In a mixer, whisk the cream on medium high until soft peaks are formed. Add vanilla and slowly work in sugar. Continue to whisk until peaks become slightly more firm. Combine the whipped cream cheese with the basil-infused whipped cream. Spread on cooled baked pastry. Top with thinly sliced peaches and sprinkle with finely chopped fresh basil. Serve immediately and ENJOY!!!

June 29, 2018 by Ladles Linens
Kitchen Olympic Champion Picks!

Kitchen Olympic Champion Picks!

We put our top kitchen products up against each other to compared what does each task best. Take a look at the results and let us know what you think too!
February 22, 2018 by Jenny Devine
Hi Richmond!  Stop by and grab a copy of Richmond's Scout Guide!

Hi Richmond! Stop by and grab a copy of Richmond's Scout Guide!

We are proud to be a part of the Scout family and thank you for your support!  There are so many fun things to see, places to shop and places to eat in Richmond!  This insider guide will make it easier to hit it all! Copies available and FREE in store.
February 13, 2018 by Sarah Nicholas
Hoisin Cranberry Turkey Tacos

Hoisin Cranberry Turkey Tacos

It's an age old question...what do I do with turkey leftovers?  Of course there are the classic ways to use them such as in soups, sandwiches etc, but I have always loved anything asian flavored and my turkey leftovers are no exception.  This year it was asian style tacos!  These tacos were too awesome not to share!

Hoisin Cranberry Turkey Tacos

makes 10

1 1/2 cups cranberry sauce

3 tbsp of hoisin sauce

1 cucumber (peeled and julienned)

1 avocado (peeled, and thinly sliced)

3-4 tbsp scallions (chopped)

10 soft tacos (flour or corn)

10 small handfuls of shredded turkey (dark or white)

Combine cranberry sauce and hoisin sauce, set aside. Assemble taco with turkey, cucumbers and avocados.  Drizzle tacos with cranberry hoisin mixture and sprinkle with scallions.  Enjoy!




The BEST Soup for the season!

The BEST Soup for the season!

Creamy Maple Sweet Potato Soup

1/4 stick butter
1 cup onion, diced
1 leek, washed well and thinly sliced
2 garlic cloves, chopped
1 1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock
1 1/2 cinnamon stick
1/4 teaspoon ground coriander
1/4 ground ginger
Pinch of cayenne
2 cans of coconut cream
1/2 heavy cream
2 tablespoons pure maple syrup

Melt butter in heavy large pot over medium-high heat. Add onion and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and all the ground spices. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender.

(photo courtesy of simplyrecipes.com)
Remove cinnamon stick. Puree soup in blender until smooth and return to pot. Add coconut cream, heavy cream and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper to taste.

November 24, 2017 by Sarah Nicholas

Introducing Instagram Flash SALES!

October 27, 2017 by Sarah Nicholas