New Potatoes with Dill Butter

I subscribe to the Epicurious "recipe of the day" emails and got this one about a month ago.  I pulled it out last night and made the potatoes in dill butter.  The prep was very easy and the potatoes were pretty good.  Next time I make them, I will "crash" them a bit after draining the water and put them in the oven for a few minutes to crisp them up (with the butter on them).  I think that will make them superb!  I served the potatoes with my grilled meatloaf and a Caesar salad with homemade dressing (recipe will be on the blog next).

Edited to add: I made these with 2 kinds of potatoes now and "crashed" them.  To crash potatoes, follow the method listed below but then use a fork to push gently on the tops of the potatoes to gently break open the potatoes.  I then dabbed the dill butter on the tops of the potatoes and baked them for about 20 minutes on 375 degrees.  Really yummy!

(original recipe - "non-crashed" potatoes)

(revised picture with "crashed potatoes" - not the best pic though)

Ingredients:
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tbsp (packed) coarsely fresh chopped dill (I didn't use the full 2 tbsp but rather eye-balled it for the amount of butter)
Kosher salt & fresh ground pepper
2 lbs new potatoes or another small type potato
1 tbsp crushed toasted caraway seeds (optional - I didn't use these)

Directions:
Mash butter and dill together in a small bowl.  Season the dill butter with salt & pepper (This step can be done ahead of time and kept in the refrigerator, covered, for up to 1 week)
Place potatoes in a large pot with cold water, covering potatoes 1" above the top of the potatoes.  Season water with a little salt.  Bring pot to a boil; reduce heat and simmer gently until potatoes are tender, 10-12 minutes.  Drain potatoes - reserving a small amount of water
Transfer hot potatoes to a medium bowl, add dill butter and 1 tbsp water (from the pot where the potatoes just boiled).  Toss, adding small amounts of water as needed to ensure butter coats the potatoes.
Transfer to a serving bowl and garnish with extra dill and caraway seeds, if desired.

Grilled Rockfish with Herb Butter

We had extra clams from the other night and M really wanted to "save the herb butter sauce".  He picked up some rockfish at the local seafood market and decided to make it with the left over clams and sauce.  It was really amazing!!  The herb sauce can be found on this blog in the Grilled Clams recipe.  He seasoned the fish a little with olive oil and salt / pepper in addition to the butter sauce.

Ingredients:

1lb fillet of rockfish

Herb Butter (already prepared)

Salt

Pepper

Olive oil

Lemon wedges, for garnish

Directions

Preheat oven to 385 degrees

Season fish with olive oil, salt, pepper

Spread herb butter over top of fish

Bake for approximately 17 minutes

Serve immediately

Grilled Clams with a Herb Butter

I saw this recipe on Epicurious and thought it'd be a nice appetizer.  We made it this past week and it was a hit!  We had to grill the clams a little longer than the original recipe called for but it's easy to tell when they are done - just pull them off once they open up.  This would be a nice app for guests!
The recipe called for scallions and I don't like them.  We used a white onion but next time, I think we'll try a shallot and garlic.

Ingredients
1/2 cup (1 stick) butter, at room temp
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh dill
1 tbsp chopped scallion
1 tbsp fresh lemon juice
Kosher salt & fresh pepper
24 littleneck clams, scrubbed

Directions
Mix first 5 ingredients in a medium bowl until blended.  Season with Salt and Pepper
Heat gas grill to high (or charcoal to a medium hot fire).  Place clams on grill rack (I used a grill pan) & cover with the lid.  Grill clams until they open up.  It took mine probably 10-11 minutes.  Use tongs to transfer to platter or bowl
Dot clams with herb butter & let stand until butter melts.
Serve warm