Tag Archives: specialty food market

my ‘clam’ to fame…

It’s been quite sometime since I’ve taken a dinner journey on the deep blue sea, so tonight was just that…
While walking around the fish counter at the local specialty food market, there was a beautiful bounty of rock hard, tight lidded little neck clams just begging to become a satisfying dinner!
Since it’s only two of us, instead of appearing glutinous, three dozen seemed an ok portion to purchase for the meal masterpiece.
Once home, a quick added scrub and then a thirty minute soaking [these little necks are pre-cleaned, but I take no chances] to expel any potential hidden grit…
To get this party started, a nice glass of white wine for the chef, some chopped up garlic, butter, red pepper [as I always advise it’s personal preference regarding spice level], salt and of course wine for steaming the little necks! Getting my little necks drunk makes this dish even more stellar…
Once all of my little necks pop open, it was time to shuck them out, and then toss them back into the pot full of liquidy broth, along with the tagliatelle pasta I cooked. Some freshly chopped parsley, a heavy handful of pecorino and rapid tossing and it was time to plate this luxurious dish up…
The bursts of flavor were intense, slightly spicy thanks to the red pepper, a wonderful freshness from the parsley and a slight saltiness from the cheese…

at a low simmer…
-R

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under the sea and onto our plates!

After a trip to the specialty food market this AM for some dinner inspiration, I happened upon the fish counter… While looking around at what were some real beauties, I noticed that there were gorgeous handmade lump crabmeat, crab cakes being prepared! I have always made crab cakes in the past, but they weren’t even making it into the casing [people were buying them like they were gold] so I knew they must be a hot commodity and a must try…
To cook these thick, circular lovelies, a touch of olive oil in a cast iron pan and into the oven until browned and golden on each side!
Once cooked, these gorgeous ‘coins’ were rested on top a bed of baby spinach that I sautéed with some rendered pancetta…
The crab cakes were incredibly light, but full of intense flavor! They were definitely the right choice… Now I grasp why those people were intent on getting their hands on them!

at a low simmer…
-R

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