24 cherry stone clams(NJ preferred)
5 garlic cloves-sliced
2 sprigs fresh rosemary
2 TBsp butter
1 TBsp lemon juice
1/4 cup crumbled Feta cheese
Put clams and garlic and rosemary and butter with 1/4 cup water on pot
Bring to a boil and cook for 4 minutes or until all clams are open
Dish and sprinkle with Feta cheese
Wow!!!!!!! The feta works perfectly with the brinyness of the clams . The Rosemary gives it a fresh herbaceous taste. Simple. Elegant . Delicious!!!!
Go get some clams…. No, I mean now!
Wish I had a piece of crusty bread- that liquor is awesome!! Save it or drink it right from the pot!!
7 oz kielbasa
1/2 red onion -sliced thick
8 cherry tomatoes-halved
1 Tbsp brown mustard
1/4 TBsp horseradish sauce
3 TBsp oil
Combine all and add to grill until done
4 lbs pork(shoulder or butt)
2 yellow onion- sliced
4 garlic cloves-minced
3/4 cup Bourbon plus 1/4 cup
1/2 cup orange marmalade
1/4 cup brown sugar
2 TBsp soy sauce
2 TBsp Dijon mustard
1 Tbsp ketchup
Salt and pepper meat and brown on all sides .Cut onions and put on the bottom of the crock pot.Add meat on top of onions. Mix rest of ingredients and pour over meat.Cover and cook on low for 8-10 hours.Remove meat and shred.Pour juice and onions in a blender and blend until smooth. Add 1/4 cup of bourbon to sauce .Mix shredded meat with sauce
Super easy and oh so tasty!
1 cup veggie or chicken broth
1 1/2 tbsp agave nectar
6 tbsp peanut butter
1 1/1 tbsp honey
5 tbsp soy sauce
3 tbsp ginger(minced)
2 cloves of garlic(minced)
1/2 tbsp hot sauce
Mix all and microwave for 1 minute
Thicken with a slurry of cornstarch and water-whisk until smooth
5 cups cole slaw mix
4 baby orange bell peppers(julienned)
1 handful of cilantro
2 cloves of garlic(minced)
5 tbsp lime juice
2 tbsp white vinegar
1 tbsp rice wine vinegar
3 tbsp peanut butter
1″ fresh ginger root( minced)
5 tbsp coconut milk
2 tbsp sesame seed oil
4 tbsp agave nectar
1/1 tbsp Sriracha sauce
Mix together all ingredients and put in fridge for at least 1 hour
Fresh tasting, simple & flavorful
Add more hot sauce to your liking
1 cup beer
1 clove of garlic – chopped
1/4 red onion-diced
1 jalapeño- diced
Put all in a pot and bring to a boil
Cover and cook for about 5 minutes unt all clams are open
Serve with crusty bread and cheese
So I was busting my butt all day doing stuff around the house. My wife comes back from LBI and brings me an appetizer – from Blackey’s! The freshest clams anywhere…..
I put the whole jalepeno in- seeds and all….it’s just me eating so I like the heat!
Crisp up that bread to soak up all that liquor!!!! Man, I am in heaven!
Gotta say – my wife is the bomb!
It’s getting spicy here at Che Zig!! Well actually it Spring and that means spice cleaning up time! Time to go through your spices and herbs and get rid of old stuff and add to your collection.
As you can see , I have a bit of an addiction! Truthfully, I have more than is pictured- I could not get them all in 1 shot. I love spices and herbs. They make or brake a dish. Most herbs are inexpensive, so ditch the old and buy new. But how do you know what’s good?????
Experts say herbs last 4 years, ground 3-4 years,leafy herbs 1-3 years.
Are you serious??????!!!!! Most herbs cost a few bucks…. After 1 year- pitch that crap!!!! Please! It’s not worth it
To store them, put them in airtight jars, preferably within Amber glass( like beer)
When cooking, do not shake the jar over a boiling pot or pan-moisture will diminish potency.
If in doubt, crush some in your palm and smell- if fragrant keep… If not- chuck it.
One good thing about herbs and spices, if you neglect them and don’t rotate stock, they will not make you sick- they just won’t have flavor. But that’s not cool, so do the right thing folks…. Maintain your spices and herbs….it’s the American way!!!!