Manila Clams with Spaghetti

Ingredients

  • Manila clams (1 bag = 2.5 bls)
  • 1/4 cup white wine, plus more for the chef
  • 1 package spaghetti
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley
  • Red pepper flakes to taste

Prep

  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!

Instructions

  1. Boil your spaghetti
  2. Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
  3. Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
  4. Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
  5. Add pasta, toss, plate, and garnish with parsley

From Seaforager.

Sausage Chowder

Ingredients

1/2 pound sausage
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

Instructions

  1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
  2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
  3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

From Taste of Home.

Linguine Carbonara

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 pound sliced bacon, cut crosswise into thin strips
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 teaspoon fresh-ground black pepper
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt (optional)
  • 3/4 pound linguine
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat.
  2. Add the bacon and cook until brown but not crisp, about 4 minutes.
  3. Add the garlic, wine, and pepper.
  4. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes.
  5. Remove from the heat.
  6. In a large bowl, whisk together the eggs, cheese, and salt.
  7. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
  8. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly.
  9. Pour the bacon mixture over the linguine.
  10. Add the parsley and toss just until mixed.
  11. Serve immediately with additional Parmesan.

From Food & Wine.

Donald Takayama’s Teriyaki Sauce

Ingredients

  • 1 1/4 cup water, divided
  • 5 tablespoons brown sugar
  • 1 clove garlic, minced
  • pinch onion powder
  • 1/4 cup pineapple juice
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch

Instructions

  1. Combine water, brown sugar, garlic, and onion powder in a small saucepan and cook over medium heat until sugar dissolves. Add pineapple juice and ground ginger and simmer for 10 minutes.
  2. In a small bowl, mix cornstarch with ¼ cup cold water.
  3. Stir into saucepan and continue to simmer until sauce reaches your desired thickness. Add a bit more water if sauce gets too thick for your liking.

From Edible San Diego.

Instant Pot Beans

Ingredients

  • 8 oz dry pintos or black beans
  • 1 1/2 teaspoons salt
  • 1 clove garlic crushed
  • 1 bay leaf

Instructions

  1. Cover beans by 1-2 inches
  2. Cook on high pressure for 30 mins
  3. Let pressure release naturally

Variations

  • Black Beans: 25-30 minutes (high pressure)
  • Great Northern: 30-35 minutes (high pressure)
  • Pinto Beans: 30-35 minutes (high pressure)
  • Garbanzo Beans: 40-45 minutes (high pressure)
  • Cannellini Beans: 40-45 minutes (high pressure)

Adapted from: Simple Nourished Living & Simply Recipes.

Slow Cooker Chili Rubbed Pulled Pork

Ingredients

  • 3 pounds pork butt or shoulder
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper

Instructions

  1. Combine all spices in a bowl.
  2. Cut pork into 2-3 inch cubes. Place the pork cubes in a large bowl & coat with spices.
  3. Place the seasoned meat in a slow cooker. Cook on high for 4-5 hours, or low for 8-9 hours.
  4. After cooking, stir the meat with a fork to shred the meat. If it’s not tender enough to fall apart when stirred, return the lid and cook for an additional 30 minutes.
  5. Keep the shredded meat in the juices from the slow cooker until ready to serve for the best flavor.

Adapted from Budget Bytes.

Grilled Chicken Marinade

Ingredients

  • ¼ cup red wine vinegar
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup olive oil
  • 1 ½ teaspoons dried parsley flakes
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 5 skinless, boneless chicken breasts, thinly sliced

Instructions

Whisk ingredients together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

From All Recipes.

Coconut-Panko Lingcod

Ingredients

  • 1/3 cup panko
  • 1/3 cup unsweetened shredded coconut
  • 1 lb lingcod
  • 1 egg beaten lightly in a bowl
  • 1/2 tsp salt
  • Canola oil for frying

Instructions

  1. Cut the fish into a few small-medium sized pieces
  2. Mix the panko and the coconut together in a large shallow bowl
  3. Beat the egg in a separate bowl
  4. Heat about 1/2″ of oil in your pan or skillet, and when it’s good and hot dredge your fish from the egg to the coconut-panko and settle into the pan, cooking for about 3-4 minutes per side until it’s a nice golden color all around and the fish is cooked through.

From Sea Forager.

Pollo Asado

Ingredients

  • 1/4 cup orange juice (about 1 medium orange)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon achiote powder
  • 1 tablespoon ground coriander
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 2-3 pounds chicken thighs or legs

Instructions

  1. Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.
  2. Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)

From Isabel Eats.