Text 27529, 109 rader
Skriven 2015-05-29 04:06:00 av MICHAEL LOO (1:123/140)
Ärende: three meals 740
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Annie was nostalgic for New England so went to Giant and
got a big bag of 50 littlenecks, which I steamed in Pinot
Grigio and butter. These went down the hatch in a jiffy,
and we were perfectly satisfied, but see another post to
come later.

Steamed littlenecks
categories: main, mine, simple
servings: 2

50 littleneck clams
6 oz butter
2 cloves garlic, crushed
3 oz Pinot Grigio
water

Wash clams. Set aside. Melt 2 oz butter in a large
steamer over medium heat. Add garlic and stir a
minute. Add wine and bring to a boil over high heat.
Add clams and a bit of boiling water if you think
that is necessary. Clap on the lid and steam until
clams are done.

Melt remaining butter and serve clams with melted
butter on the side.

Source: moi

-

Remember that white white chicken from last week? It was
sitting there annoyingly in the fridge, so to go with
leftover coconut rice I made

Chicken tomato curry from found ingredients
categories: main, mine, simple, leftovers
servings: 4 to 6

2 cooked chicken legs, boned, skinned, diced
2 Tb butter
2 Tb Sri Lankan curry powder
1 ts coriander seed
1 ts garlic powder
1 ts cayenne (less to taste)
1/4 ts clove
2 Tb tomato paste
water as needed
2 Tb lemon juice or to taste (sub vinegar)
s, p, cayenne
2 Tb butter, softened (sub bacon fat)

Ideally, you should save the bones for stock. As I
wasn't going to be there long enough to use it, I let
Annie dump it.

Mince the chicken skin and render the fat over medium
heat, using the butter as a starter. You can take the
rendered skin and eat it as a snack; I just kept it in
to add richness to the stew.

I would have added a small chopped onion here if
I had had one handy.

Add all the spices and let brown until the cayenne
fumes make your eyes water. Add tomato paste and
continue to cook a minute or two.

Add chicken meat and cook a minute or two.

Add water as needed and lemon juice a little at a time,
tasting after 2 ts and then every ts or so; I didn't
want the dish to be sour, so I didn't use the full
amount. Correct seasoning with salt, pepper, cayenne.

At serving time, add butter a little at a time to
enrich (I used bacon fat at this stage and liked it).

Source: moi

-

And there was the question of leftover baby backs. I cut
the meat off and diced it pretty small. Normally I would
have put the bones in for soup, but yadda yadda.

Pork in that ketchup
categories: main, mine, simple, leftover
servings: 2

8 oz cooked pork, small bits
2 oz Maya Kaimal spicy ketchup (to taste)
1/2 ts cumin (to taste)
1/2 ts garlic powder (to taste)
cayenne (to taste)
1 Tb bacon fat

I liked the ketchup reasonably well as is but
tweaked it a bit.

Fried the spices in fat, tossed in the pork to
warm. If I'd had an onion handy, at least part of
it would have gone in.

Add ketchup and warm through.

Source: moi
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