Mario Batali’s Linguine w/ Manila Clams, Pancetta and Hot Chiles December 26, 2008

4 tbsp extra virgin olive oil

1/2 medium red onion, minced

1/4 lbs pancetta, cut into 1/8 inch dice

4 cloves garlic, thinly sliced

1 tsp. crushed red chiles

2 lbs Manila clams, scrubbed & rinsed

1 c. dry white wine

4 tbsp. unsalted butter

1 lb linguine

1/4 c.  Italian parsley, finely chopped

Bring 6 quarts water to boil; add 2 tbsp. salt. In a large pan, heat oil until just smoking, saute red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent in about 10 mins. Add hot chiles, clams, white wine and butter, bring to boil. Cook until all clams have opened, then set aside.

Boil linguine according to package instructions. Drain in a colander then toss into pan with the clams and stir gently to mix. This should still be a little broth like.

Add chopped parsley.

* I got this recipe from  Serious Eats Food Blog I love clams but you can also substitute it with mussels.

One way to check if the clams/mussels is fresh is if it’s partially open and you try to close it, if it does then it’s fresh if not just disregard it. enJOY!

Source: Serious Eats

Clam Chowder November 28, 2007

Clam Chowder

Ingredients:

1 bag frozen baby clams

4 strips bacon, chopped

1 onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

3 small red-skinned potatoes, cubed (no peeling)

3 tbsp all-purpose flour

1/2 tsp each salt and pepper

1 cup low-sodium chicken or vegetable stock

1 cup cream

1 1/2 cup water

1 cup corn kernels

2 tbsp fresh parsley, chopped

Defrost the bag of clams and set aside. In a large saucepan, cook bacon over medium heat for 5 mins; drain off fat.  Add onion, celery and garlic, stirring occasionally, until softened about 5 mins. Add potatoes, flour, salt and pepper; stir until vegetables are coated.

Stir in stock and water; bring to simmer. Cover and cook, stirring, until potatoes are tender for 15 mins.

Add cream, corn and clams; heat until bubbling and hot, 3 mins. Serve garnished with parsley.

* I got this recipe from my co-worker and she got it from Canadian Living magazine March 2004 issue.

I changed some of the ingredients the original recipe requires 2 cans of baby clams but when the first time I made it w/the canned clams it had a very strong fishy smell. So i substitute it w/a bag of frozen baby clams. You can buy thsese in your local Chinese store in the frozen aisle. Instead of 2 cups of milk I changed it to 1 cup cream and 1 1/2 cup water. You still have  creamy taste and look but but it’s not too fattening…try it!

Paella November 15, 2007

Ingredients

1 lb. mussels, half shell

1/2 lb. calamari rings (squid)

1/2 lb. shrimp

1/2 lb. scallops

3/4 lb. mix chicken legs and thigh

2 tbsp. Canola oil

1 onion, chopped

8 cloves garlic, minced 

100 grams ham, cubed

2 pieces Spanish chorizo,

2 cups rice, washed

250 ml tomato sauce

1/2 cup green peas

1 tsp. saffron

1-2 Laurel leaf

1 green and red peppers, cubed

1 tsp. paprika

salt and pepper to taste

 Simmer 5 mins. cleaned half shell mussels, calamari rings, shrimps and scallops with 3 cups water. Set aside and sieve the broth.

Fry the chicken until golden brown. Set aside. Use the same pan and saute the garlic, onions for 3 mins. then add ham and chorizo. Add rice try to coat with the rest of the ingredients. Cook for 5 mins. in medium heat.  Then add tomato sauce, broth, saffron, laurel, paprika and salt and pepper to taste. Cover and let rice cooked for 15-20 mins. Make sure the rice does not stick to the pan. Half way of the cooking add the green peas, green and red peppers. Lastly add the seafood’s.

*You can omit the shrimps if you’re allergic. This dish is good with the Sangria.

Grilled Salmon Steaks November 9, 2007

Ingredients:

 4 Salmon steaks

For marinate

4 tbsp Lite Kikkoman soy sauce

5 garlic, crushed

2 tbsp. lemon juice

1/2 tbsp. back pepper

Mix the marinate with the salmon  and let it sit for 2 hours flipping the steaks once in awhile.  Salmon steaks can be grilled or cooked in the for oven for 400F for 15-20 mins. depends on the thickness of the steak.

This good with rice and  grilled veggies. Cono Sur Sauvignon Blanc a Chilean wine is perfect with fish.

Spicy Mussels with Oyster Sauce November 6, 2007

800 grams Frozen New Zealand Greenshell Mussels

2 tbsp. olive oil

1 cup chopped onions

2 tbsp. minced garlic

1/2 cup green onions

1 tsp. chilli flakes

1 tsp. pickled hot peppers, chopped

1 tbsp. Oyster Sauce

1-2 tbsp. white wine

salt and pepper to taste

Defrost  and clean the mussels. Using a knife seperate the meat from the shell. Saute the garlic, onions for 10 mins. Add the mussels, hot peppers, chilli flakes, salt and pepper to taste.  Cook for 3  mins then add white wine and oyster sauce. Simmer for 3-5 mins then topped with green onions.

* You can use fresh mussels if it’s in season. If you’re not into spicy dishes you can always adjust the spicies. Good with chilled white wine. enJOY!