-Cooking Light, April 2011
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
07 May 2011
11 July 2007
Vietnamese Summer Rolls
-NYT, Mark Bittman
16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges.
1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Yield: 16 rolls.
Summer Roll Salad: Omit rice paper; use about 6 cups torn lettuce leaves, 3 cups noodles, and 1 1/2 cups carrots; other ingredients can remain the same. Divide lettuce among 4 plates, then top each with a quarter of the noodles, carrots, herbs and pork or shrimp. Drizzle dipping sauce over all, and serve with lime wedges.
Yield: 4 servings.
16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges.
1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Yield: 16 rolls.
Summer Roll Salad: Omit rice paper; use about 6 cups torn lettuce leaves, 3 cups noodles, and 1 1/2 cups carrots; other ingredients can remain the same. Divide lettuce among 4 plates, then top each with a quarter of the noodles, carrots, herbs and pork or shrimp. Drizzle dipping sauce over all, and serve with lime wedges.
Yield: 4 servings.
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