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Entries in garlic (2)

Wednesday
Sep282016

Linguine & Clams & White Wine & Garlic = Perfect

    

 

   Lucky me! Yesterday I came across Cherrystone Aqua Farms little neck clams. They’re based out of Virginia and have been clamming since 1895. These were the most tender, sweet, fresh clams I’ve had in a shucking long time. They tasted like the sea, as anything that comes from the sea should. When you have something this good, you don’t want to screw it up with an OTT recipe, so I kept is simple – garlic, shallots, white wine, olive oil, parsley and lemon juice – classic ingredients.

      The only difficult/tricky thing about this is to make sure you get all the grit off and out of the clams. Here’s a link from thekitchn.com on how to clean clams. I’d add that you should rinse and change the water more than once, at least two times.

 

      As far as the quantity of clams per person? That’s up to you. Some recipes suggest one dozen per person, which I think is on the very stingy side, for sure. Obviously it depends on the clam size. I’d go with at least two dozen – maybe three - per person for a main course. Okay, make it four then and call me shellfish.

Serves 2

6-8 cloves garlic, smashed

Extra virgin olive oil

Lots of fresh littleneck clams, soaked, scrubbed & cleaned

1 cup white wine

1/2 cup water

1 medium shallot, minced

Crushed red pepper flakes to taste

½ lb linguine (1/4 pound per person)

2 tablespoons chopped Italian parsley leaves

A couple teaspoons of fresh lemon juice

Baguette slices

     Heat olive oil in a large skillet over medium heat, add garlic and cook until aromatic and golden brown, remove and discard. Put half the clams in skillet pour in wine and water. Cover and cook until clams open, about 10 minutes. As the clam open, remove them from pan. Do not let them over cook, or they’ll be rubbery and tough. Add the rest of the clams and remove as they open. When cool enough to handle, remove clams from shells and set aside, discard shells. Pour cooking liquid into a measuring cup. Let settle, there will still be a bit of grit at the bottom.

     Heat a few tablespoons of oil in the skillet. Add shallots and red pepper flakes, cook until the shallots are translucent and softened. Slowly add the reserved cooking liquid, making sure you don’t add the grit from the bottom (a ladle helps with this). Bring to a boil and reduce my half.

     While the clam stock is reducing boil a large pot of salted water for the pasta. Cook the pasta to just under al dente. Drain, and add pasta and clams to skillet, and continue cooking until sauce clings to pasta. Add parsley, lemon juice and toss to combine. Serve with baguette slices on side to mop up the delicious sauce.

     

 

 

 

Monday
Mar122012

Hilton Head Monthly...The Wine Beneath My Wings

 

photograph by Rob Kaufman

In March, as all Islanders know, the festival season takes flight with two big ones: the Wine and Food Festival and Wing Fest.

On the 12th of March, more than three thousand wine aficionados will swirl and swill close to one thousand bottles poured at the 24th Wine and Food Festival.  Two weeks later another four thousand attendees will convene and commence to chomp their way through six thousand pounds of chicken wings at the 17th annual Wing fest in Shelter Cove Community Park.  

Now I know that buckets of ice-cold brewskys are generally the accepted libation of choice when it comes to wings.  Which is fine, but is it written in stone?  Why not take a walk on the wine side and put a glass beside your wings?  Mash it up a bit with an oaky chardonnay, a fruity sauvignon blanc, or a spicy zinfandel.  Now that really appeals to me. 

 So with that in mind I thought I’d pair these two popular Island events in my own little wing and wine taste test and see how it flies.  

Ways to cook your wings

To bake:  Preheat oven to 425°F.  Cook wings for 35-40 minutes on a baking tray (do not over crowd) turning them halfway through cooking time.

To grill:  Prepare grill for medium-high heat.  Cook wings for 15-20 minutes.  Keep a squirt bottle by the grill to douse any flare-ups.

To deep-fry:  Heat oil to 375°F.  Cook wings (in batches) for 5-8 minutes until crisp and golden.  Drain on paper towels.

Winging it…how many will you need?

Usually there are eight to ten wings per pound depending on size.  Four pounds should give you six appetizer or four main course servings.

 

Wings and wines

photograph by Rob Kaufman 

Chili Garlic Wings


Slightly sweet sauce with a mild bite and garlic taste.  Pair these with a Pinot Noir

Ingredients

1 28oz can of tomato puree

8oz chili garlic sauce

½ cup sugar

½ cup cornstarch

Whisk the above ingredients together in a large bowl.  Refrigerate until ready to use.  Marinate wings at least 20 minutes before baking or grilling.  This is also a great stir-fry sauce.  

photograph by Rob Kaufman

Orange Chipotle Glazed Wings

The ever-popular hot and sweet combination.  Pair these with a Chardonnay

Ingredients

1 32oz jar of orange marmalade

3 tablespoons chipotle puree*

Stir the marmalade and puree together in a medium saucepan.  Heat on low until glaze simmers; stir to prevent sticking and burning.  Re-heat gently to a brushing consistency when ready to glaze wings.  Bake or grill wings basting often with glaze.

*To make chipotle puree process a can of chipotles in adobo sauce in the bowl of a food processor until smooth.  The puree will keep in the fridge for a few weeks.

 

photograph by Rob Kaufman

Hoisin Lime Wings

Lime cuts through the sweetness of this traditional bean paste based sauce.  Pair these with a Zinfandel.

Ingredients

2 cups Hoisin sauce

2 tablespoons garlic puree

1 tablespoon ginger puree

½ cup limejuice

Whisk the above ingredients together in a large bowl.  Marinate wings for at least 20 minutes before baking or grilling.

photograph by Rob Kaufman 

Classic Hot Buffalo Wings with Blue Cheese Dressing

The tried and true original.  Pair these with a Sauvignon Blanc or a Riesling

Ingredients

¼ cup butter

1 ½ tablespoons cider vinegar

1 teaspoon chipotle or cayenne pepper

½ teaspoon garlic powder

¼ teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce (optional)

4-6 tablespoons hot sauce (like Texas Pete)

Heat the above ingredients together in a small saucepan until the butter melts.  Transfer to a large bowl and add the piping hot cooked wings.  Toss to coat.  Serve with blue-cheese dressing on the side.

 

Blue Cheese Dressing

Ingredients

½ cup olive oil

½ cup sour cream

1 teaspoon minced garlic

3 tablespoons white balsamic vinegar

¾ cup crumbled blue cheese

Place the above ingredients into the bowl of a food processor and blend until smooth.  Dressing keeps in the refrigerator for 5-7 days.