|
Linguine with Clams in White Wine
You’ll need 1 pound of clams, 1 box of spaghetti, fettuccine, or angel hair pasta. 1 stick of butter, margarine, or ICBINB. Two Roma tomatoes, fresh parsley, two cloves of garlic, lemon juice, salt, ground black pepper, paprika, basil, and red chili flake. Mise en Place: Clean the clams and chop all your ingredients for easier preparation. Set aside. Use any pasta you prefer—spaghetti, fettuccine, and angel hair work best. Ensure you get quality clams from your local fish market and before you take them home, check to see that they are all closed tightly. Open clams cannot be used for cooking as they pose adverse health risks when consumed. Preparation: Place your clams in the sink and allow water to run over them to remove any dirt or debris. Using a soft bristle scrub brush, ensure each clam is clean and set aside for later. In a pot, boil water for your pasta. You can add in olive oil and a small amount of salt to taste. While your water is boiling, in a skillet add 1 stick of butter, diced Roma tomatoes, chopped parsley, two cloves of chopped garlic, 1 tablespoon of lemon juice, salt, ground black pepper, paprika, basil, and red chili flake. Simmer butter and ingredients on low heat in your skillet. Add your pasta to the water boiling in your pot. Once you see the butter and ingredients begin to bubble, add in your clean clams. Place the lid on and allow them to steam for 8 to 10 minutes or until you see they are all open. Add in your cooked pasta directly from the pot allowing excess water to drop off. Stir to ensure all your pasta is covered and your clams are incorporated. Allow the pasta to sit in the skillet covered with the heat turned off. This will allow the pasta to absorb the butter mixture. Enjoy with toasted baguette and a glass of Sauvignon Blanc or Pinot Grigio. |
Spicy Dumpling with Garlic Oil
Mise en Place:
For this recipe, you can use any frozen dumpling you prefer. Here, I used Bibigo's Mini Chicken and Vegetable Dumplings. For the sauce, you'll need two cups of olive oil, 2 tablespoons of lime juice, 1 tablespoon of sesame oil, 1/2 of a cup of chopped green onion, 1/2 of a cup of minced garlic, 1 teaspoon of red chili flake, and salt and pepper to taste.
Preparation
Allow the dumplings to thaw at room temperature. You do not need to cook them before hand for this recipe. In a skillet over medium heat, add in your olive oil, lime juice, sesame oil, green onion, minced garlic, red chili flake, & salt and pepper.
Allow the mixture to begin to simmer so that the flavors incorporate well. Add in the dumplings and stir until all are covered with the mixture. Turn the heat to low and cover the dumplings so they can absorb the oil mixture and cook through.
You can enjoy alone or with miso soup.
Mise en Place:
For this recipe, you can use any frozen dumpling you prefer. Here, I used Bibigo's Mini Chicken and Vegetable Dumplings. For the sauce, you'll need two cups of olive oil, 2 tablespoons of lime juice, 1 tablespoon of sesame oil, 1/2 of a cup of chopped green onion, 1/2 of a cup of minced garlic, 1 teaspoon of red chili flake, and salt and pepper to taste.
Preparation
Allow the dumplings to thaw at room temperature. You do not need to cook them before hand for this recipe. In a skillet over medium heat, add in your olive oil, lime juice, sesame oil, green onion, minced garlic, red chili flake, & salt and pepper.
Allow the mixture to begin to simmer so that the flavors incorporate well. Add in the dumplings and stir until all are covered with the mixture. Turn the heat to low and cover the dumplings so they can absorb the oil mixture and cook through.
You can enjoy alone or with miso soup.
Grilled Salmon and Shrimp
This summertime favorite requires virtually no handling! It's a simple recipe with a few ingredients you probably already have in your pantry. You'll need a nice piece of fresh salmon (I chose skinless for this one) and some Colossal 13-15 shrimp.
Ingredients:
Salmon, shrimp, 1 stick of butter, 1 cup of olive oil, 1/2 of a cup of minced garlic, 2 tablespoons of Old Bay, 1 tablespoon of Goya Adobo, 1 teaspoon of Tony's Creole Seasoning.
Preparation:
**This recipe works best with a disposable aluminum large pan**
Place the salmon in the center of the pan and surround with the shrimp. In a sauce pan, combine all of your ingredients and allow to come to a simmer. Once the sauce cooks for about 7 minutes, it can be removed from the heat and allowed to cool.
At this time, you'll want to get your grill ready. For this recipe, I found the perfect heat is 300 Fahrenheit on a charcoal grill, but you can use whatever vessel you prefer. If you are using an oven, 350 degrees for 30 to 45 minutes works best.
After the sauce cools, pour it over the salmon. You may even need to use your hands to ensure the salmon and shrimp are fully covered. Once you're satisfied, place your pan on the grill and close the lid. Allow to cook for 45 minutes checking periodically for any hotspots or burnt ends.
Enjoy with Riesling or Moscato!
This summertime favorite requires virtually no handling! It's a simple recipe with a few ingredients you probably already have in your pantry. You'll need a nice piece of fresh salmon (I chose skinless for this one) and some Colossal 13-15 shrimp.
Ingredients:
Salmon, shrimp, 1 stick of butter, 1 cup of olive oil, 1/2 of a cup of minced garlic, 2 tablespoons of Old Bay, 1 tablespoon of Goya Adobo, 1 teaspoon of Tony's Creole Seasoning.
Preparation:
**This recipe works best with a disposable aluminum large pan**
Place the salmon in the center of the pan and surround with the shrimp. In a sauce pan, combine all of your ingredients and allow to come to a simmer. Once the sauce cooks for about 7 minutes, it can be removed from the heat and allowed to cool.
At this time, you'll want to get your grill ready. For this recipe, I found the perfect heat is 300 Fahrenheit on a charcoal grill, but you can use whatever vessel you prefer. If you are using an oven, 350 degrees for 30 to 45 minutes works best.
After the sauce cools, pour it over the salmon. You may even need to use your hands to ensure the salmon and shrimp are fully covered. Once you're satisfied, place your pan on the grill and close the lid. Allow to cook for 45 minutes checking periodically for any hotspots or burnt ends.
Enjoy with Riesling or Moscato!
