steamed clams

Since moving to Raleigh, where the seafood is readily available, I have been making variations on this recipe. Here I am using clams, but you can use mussels too.

When you purchase the clams, you must put them in cold water for approx 2 hours total. You need to take the clams out of the water and put into a new container with cold water 4 times in the 2 hours. This allows the clams to clean themselves by sifting clean water through them and getting rid of the sand.

For 2 people you will need:
20 clams
2 cups white wine
2 cloves of garlic - diced
1 shallot - diced
2 tbls butter
1 tbls flat italian parsley - diced
1 tbls of fresh chives - thinly sliced
1/2 a baguette
pinch sea salt - i like maldon
1 tsp lemon juice
1/2 tsp crushed red pepper

In a medium saucepan (one that will hold all of your clams) melt 1/2 the butter and add garlic and shallots over medium heat. Cook until softened. Add the clams and the red pepper - allow to simmer for 30 sec, then add wine, turn to high heat and cover. After approx 3 min. take the lid off to check. If the clams haven't opened, cover and wait until they have. Once the clams have opened, remove clams (clams only) and put into 2 bowls. Add herbs to saucepan and cook for 1 minute over high heat. Turn the heat off and add remaining butter, lemon juice, and salt to taste. Stir until the butter is melted and pour that mixture onto clams. Serve with toasted baguette.

You should serve this with an extra bowl to put the empty clams in.

green bean and fresh mozz salad

This is a great salad for summer time when many different types of fresh beans are available. In this recipe I used green beans but you can use whatever kind you want. I made a sherry vinaigrette to go with it. Marty loved it! The recipe is as follows:

vinaigrette(this makes more than you will need but it will keep for a week in the cooler)

1 shallot diced
2 oz sherry vinegar
2 oz extra virgin olive oil
1 sprig fresh thyme
mix it all together

the salad(for four)

1/2 baguette
a bit of olive oil(for brushing the bread)
1 pound green beans
8 oz fresh mozz
15 leaves flat leaf Italian parsley
salt and pepper(to taste)

First, blanch the green beans in some very salty water until they are slightly softened then drop them in ice water to cool. Next, slice the bread about half an inch thick and brush it with olive oil then put in your broiler until it is very dark. After that, chop up the parsley and mix it with the green beans, salt and pepper. Then add about 2 tablespoons of  vinaigrette and put about 2/3 of the salad on the plates. Put a piece of toast on top of that then some mozz. Repeat layering once more and drizzle a bit of vinaigrette on top.

then eat it.

shrimp pasta for marty

This is a dish I made for my wife when she got off work the other night. I thought it came out great. Most of the things used you can get anywhere but the harissa sauce you might have to get at a middle eastern market or specialty store. Harissa sauce is from Tunisian and is popular in a lot of north African cooking. I like it as a condiment but it also works well as an ingredient as i found out when I made this dish. What you need to get started is as follows:

your favorite type of pasta
2 Tb extra virgin olive oil
1 roasted red pepper sliced
1 shallot diced
3 cloves garlic smashed and sliced
.5 # shrimp peeled, de-vained and butterflied
5oz white wine
4 Tb flat leaf parsley chiffanade
1 Tb harrissa sauce
3 Tb parm
s&p to taste
1 Tb butter

First bring a large saute pan up to medium heat add the garlic shallots and oil cook until they are soft. Next add the shrimp and red peppers cook until the shrimp are about half done then add the white wine and harissa. Toss the shrimp a few times then add every thing but the parm and toss it until the pasta is well coated then add the parm. This completes the shrimp pasta for Marty.