I have always just called these chorizo steamed clams, "Spanish Clams," since it seems like there�s some variation of this on every Spanish restaurant menu I�ve ever seen.
What better evidence for a dishes� deliciousness than that? Not to generalize about an entire culture, but the Spanish simply don�t put non-amazing things on every menu.
Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used; but the common denominator is the spicy, Spanish-style chorizo. Using such a flavorful sausage is sort of like cheating, and one of the main reasons the ingredient list is so short.
Speaking of which, you can really adapt this kind of thing to your tastes. Cilantro instead of parsley, leeks instead of onions, and mussels instead of clams, just to name a few. Just make sure you have plenty of grilled, or toasted bread around to soak up the glorious broth. I really hope you give this a try soon. Enjoy!
Ingredients for 4 appetizers, or 2 larger entr�e size portions:
While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalape�o poppers. Well, all that�s about to change.
Nobody goes to a friend�s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I�m sure it will just be a matter of time.
Speaking of spreads, since we apply the shrimp mixture raw, it�s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.
These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don�t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!
Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it�s true. Even though they�re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic�s, in 1956.
While not �authentic,� these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I�ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we�re using a 1 to 1 ratio, and the results are amazing.
Besides being generous with the crab (or lobster, or chicken), the other critical factor is the �warhead� fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.
The �turnover� fold is easier, but you don�t get nearly as much crispy goodness, and that�s what makes these so great. It�s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!
Ingredients for about 60 Crab Rangoons:
8 ounces cream cheese
8 ounces crab meat, drained well
1 clove crushed garlic
1/3 cup chopped green onions
1 teaspoons soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sesame oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
pinch cayenne
60 square wonton wrappers
canola oil for deep-frying
For the sauce: (Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)
Schmear,� on the other hand, is impossible to say without sounding cool. Try it, you�ll see. You also have to love a recipe whose name describes what you�re supposed to do with it. You make a schmear, and then you schmear a schmear.
Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it�s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it�s finest expression.
By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added �to taste.�
Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!
2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled 6 ounces cream cheese (3/4 cup), softened to room temp
Now that we all have our very own culinary herb gardens, I thought I�d post a recipe that takes full advantage. This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs.
Without that luxury, you�d have to buy four different bunches, and probably only use a little of each. What a waste. However, these are so amazingly delicious, if you don�t have a garden, you should do exactly that. Then plant the herb garden.
While you're out buying stuff, pick up a mortar and pestle, if you don't already have one. A blender or food processor won't produce the same intense flavors as this primitive tool. It's all about the compounds released by the crushing, or at least that's what I've been told.
Try to get the largest shrimp you can find, since that will allow for maximum grilling time, which equals maximum caramelization, which is where so much of the flavor comes from. So, whether you have an herb garden or not, I really hope you give these great grilled shrimp a try soon. Enjoy!
Ingredients for 6 servings:
*Note: I just guessed at these amounts because it�s that kind of a recipe.
2 pounds 16/20 peeled and deveined shrimp
1 1/2 tsp kosher salt
1/2 tsp lemon zest
3 or 4 cloves of garlic, sliced thin
1/2 cup of fresh picked and chopped herbs
I used basil, Italian parsley, oregano, and lemon thyme (everything works, but be careful with rosemary, as it can be over-powering)
About 4 to 6 tbsps of olive oil, or as needed
- Use 2/3 for the marinade, and save the other 1/3 for the sauce
Whenever I can�t decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it�s been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife.
The acidic bath seems to do something to the sea bass as it roasts, and not only do you get a very flavorful exterior, but the inside it seems to stay moister and more succulent, than if you just used a spice rub. In fact, Michele loves this roasting method so much, that I decided to name it after her. Also, I couldn�t think of a name, and if I called it Spanish-something sea bass, all the �that�s not Spanish-something sea bass� people would be after me.
By the way, there are a few sustainable sources for Chilean sea bass around, if you look hard enough, and do some research. Having said that, I didn�t do any research. I got mine at Whole Foods, and I assume/hope they�ve done their homework.
When it comes to ways of adapting this technique to your particular tastes, the skies the limit. While we really love sherry vinegar with the smoked paprika, I�ll sometimes switch it up with different combinations; and the same goes for the veggies underneath. No matter what you use, Michele and I hope you give this delicious sea bass recipe a try soon. Enjoy!
There was nothing wrong with this warm calamari salad, except the most important thing. I�ve had �cast-iron calamari� before, which featured gorgeously seared, almost charred, pieces of squid. While well caramelized, the calamari was still tender and moist, which means it was only cooked for a few minutes, over what must have been dangerously high heat.
I figured as long as I got my pan hot enough, I should be fine. Wrong. Well, technically right, but wrong because I added way too much into the pan at one time. I really needed to do a single order at a time, and it probably would have been fine, but once that whole pound went in, the temp dropped, and you saw the results.
I still enjoyed a flavorful, healthy lunch, but not the one I�d dreamed about. The good news however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe, as shown, I would suggest serving it chilled instead. I hope you give this, or that, a try soon. Enjoy!
Ingredients for 4 Warm Calamari Salads:
1 pound cleaned calamari
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon of chipotle powder
pinch of cayenne
1 packed teaspoon light brown sugar
1 sliced jalapeno, seeded
1 teaspoon kosher salt, plus more to taste once cooked
I�ve always loved green curries, but until a recent visit to Al�s Place, I�d never thought of using fresh, sweet peas as the base. It was amazing, and after only a few bites I knew I'd steal this idea and make it my own. Sorry, Al.
Their version featured pickled strawberries, but I decided to try a different approach, and used diced, fresh berries instead. I didn�t use any palm sugar or coconut milk, so the sweetness they provided paired perfectly with the brightly seasoned sauce.
As I mentioned in the video, I used a jarred curry paste, Thai Kitchen Green Curry Paste, to be exact, and it works just fine. It contains green chili, garlic, lemongrass, galangal, salt, shallot, pepper, coriander, cumin, and kaffir lime, which is pretty much what you�d grind up to make a fresh green curry.
Next time I�ll make the paste from scratch just to see how much better it is, but I have to admit, the trade-off in time and effort is pretty attractive. Speaking of attractive, this lovely bowl of spring goodness sure would look good on your table, so I hope you give this spring pea green curry a try soon. Enjoy!
Ingredients for 4 appetizer-sized portions:
1 yellow onion, diced
1 tablespoon vegetable oil
1 teaspoon salt, plus more to taste
3 tablespoons green curry paste, plus more to taste
2 cups chicken broth
1 pound trimmed sugar snap peas, snow peas, or English peas
1 tablespoon fish sauce
1 pound boneless black cod (aka butterfish or sablefish), but into eight 2-oz pieces, skin scored 1/8th inch deep
Some things sound really amazing the first time you hear about them, and other things, like this tonnato sauce, really don�t. I was probably in my early twenties when this first appeared on my culinary radar as, �vitello tonnato.� At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn�t make a lot of sense, but I tried it anyway, and have been a fan ever since.
I don�t often serve it with the traditional veal, as in never, but ironically that�s the only thing I don�t serve it with. It�s tremendous as a spread, and equally impressive as an all-purpose, all-world dip. You can also turn any basic potato salad into the stuff of legends...well, at least picnic legends.
I have to give credit where credit's due, and admit I stole the idea for my "tonnato tartare tartine" from one of my favorite San Francisco restaurants, Bar Tartine. They do it much better, but even my primitive version was incredible, so if you're into that kind of thing, I highly recommend it. As I said in the clip, there are only a few ingredients, and they're all �to taste,� so you should expect to adjust. I like mine with lots of everything, plus some garlic and cayenne, but that�s just me. By the way, in keeping with the spirit of the original dish, if you do happen to have some cold, leftover roast chicken, turkey, or pork, slice it thin, and slather this stuff all over it, and enjoy one of the best cold plates ever. I really hope you give this tonnato sauce a try soon. Enjoy!
Ingredients for about 2 cups tonnato sauce:
1 (7-ounce) jar olive oil-packed tuna, plus reserved olive oil
6 olive oil-packed anchovy fillets
2 tablespoons capers, drained
3 tablespoons lemon juice, or more to taste
1/4 cup extra virgin olive oil, plus more to taste
2/3 cup mayonnaise
1 or 2 cloves minced garlic
salt to taste
freshly ground black pepper to taste
pinch of cayenne For the spring vegetable topping: equal parts shaved raw carrot and thinly sliced raw sugar snap peas or snow peas, tossed with salt, pepper, and olive oil. Topped with arugula sprouts or thinly-sliced arugula leaves. For the raw beef topping: ice cold diced lean beef (I used eye of round), tossed with salt, pepper, olive oil, and a splash of balsamic vinegar. Topped with arugula sprouts or thinly-sliced arugula leaves.
There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it�s usually some sort of combination of salt cod, potato, garlic, and olive oil.
Once made, it can be eaten as is, or turned into a beautifully browned and bubbly gratin. Actually, forget I said that, as this should always be baked and eaten piping hot, ideally with some homemade crostini.
The biggest (and only) challenge with this dish is handling the salt cod. It needs to be soaked in cold water for a day or two before you can work with it. However, depending on which salt cod you use, the time this takes can vary. If you�ve never used it before, follow the instructions herein, but maybe cut off a small piece once it�s soaked, cook it in a little bit of water, and test it for salt content. It should still be kind of salty, but not unpleasantly so.
As I mention in the video, the final product should get precariously close to being too salty, without going past that point. It's going to be similar to things like smoked salmon, prosciutto, or salami. This is why you should not do any salting, including when you boil the potatoes, until everything comes together.
This is a great recipe for entertaining, since you can make it ahead of time, and bake when you�re ready to serve. You can use one large shallow dish, or do a smaller size portion like I did here. Remember everything is cooked; so all you need to do is heat it through, brown the top, and serve. I really hope you give this a try soon. Enjoy!
Ingredients for about 24 snack-sized portions:
1 pound skinless salt cod fillet, soaked in cold water for 24-36 hours, changing water 4-5 times
2 bay leaves
6 springs thyme
1 1/2 cups whole milk
pinch cayenne pepper
1 teaspoon finely grated lemon zest
8 large garlic cloves, peeled, halved
1 pound gold potatoes, cooked until tender with garlic
