Text 9649, 73 rader
Skriven 2008-06-27 12:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Canuck, Eh?
=======================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW>     Title: Razor Clams w/ Fermented Black Beans & Holy Basil Paste

 DS> Razor clams are rare around here, but I couldn't make this recipe
 DS> anyway.  Cilantro both to cook the clams and - egads!! - a full cup
 DS> of the nasty stuff in the paste!!  I might as well eat Razor Clams
 DS> with Dishwashing Detergent Sauce. [g]

To be honest I'm not sure I'd make that recipe either. I've learned
to like cilantro, but in small doses. The first time I tasted it
15 years ago I didn't think I would. It was in a homemade salsa for
tortilla chips. By the end of a night of nibbling it I got over my
initial shock and aversion. I happen to have a bunch on hand at the
moment and I'm trying it on all sorts of things as I want to use it
quickly as it is so perishable. Tonight was a typical application:
Mexican lentils with fresh chilies, cilantro and scallions
sprinkled on top. Yesterday less typical: sprinkled over fried fish,
sour cream topped baked potatoes and steamed asparagus along with
garlic butter and lime juice. Before that on Cantonese pork chow
mein along with scallions. It worked!

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ambrosino's Clams Casino
 Categories: Seafood, Italian, Appetizers, Clams, Bacon
      Yield: 6 Servings
 
    1/2 sm Sweet red pepper
    1/2 sm Bell pepper
    1/2 md Onion
    1/2 c  Bread crumbs
    1/4 c  Clam juice
    1/4 lb Butter; melted
    1/4 c  Peanut oil
           Salt and pepper to taste
      1    Dozen fresh clams;
           -Cherrystone or Littleneck
      2 sl Thick bacon; cut into
           -1/2-inch strips
 
  Preheat oven to 400 F. Dice the peppers and onion.  Thoroughly mix
  with the bread crumbs by hand. Mix in the clam juice, butter, oil,
  salt, and pepper. Open the clams and leave on the half-shell.
  Place a layer of the dressing mixture 1/4" thick over each.
  
  Top each clam with a piece of the bacon.  Place on a baking pan
  and bake in preheated oven until the dressing is golden brown,
  about 7 to 8 minutes. To insure the tenderness of the clams, place
  a small amount of water in the pan before baking, and be sure not
  to overcook.
  
  Part of hot antipasto tray, so 2-6 servings

  From: Ambrosino's, North Scottsdale Rd., Scottsdale
 
MMMMM

I might add celery to the onion and peppers and sprinkle with
parsley after they come out of the oven.... today, maybe even
cilantro! [g]



Cheers

YK Jim


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