4717 vongole andouille clams robin Recipes

clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed, dry white wine such as pinot grigio or sauvignon blanc, red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped, onion (8 oz.), peeled and finely chopped, butter or olive oil, mustard seeds, grated lemon peel, dried thyme, fat-skimmed chicken broth, dried penne pasta (about 4 cups), grated parmesan cheese, chopped parsley or fresh cilantro

littleneck clams , scrubbed, kosher salt, extra-virgin olive oil, plus extra for drizzling, red onion, cut into 1/8-inch dice, garlic cloves, thinly sliced, red bell pepper, cut into 1/8-inch dice, fresh bread crumbs, kosher salt and freshly ground black pepper, chopped fresh oregano

butter, sliced leeks, sliced mushrooms, crushed garlic, clam juice or 46 oz fish stock, canned crushed tomatoes in puree, chopped fresh parsley, dried dill weed, salt, pepper, salmon , boned and cut into 1/2 inch cubes, cream, flour, fresh dill sprig (to garnish )

white rose potatoes or 3 lbs yukon gold potatoes, peeled and cut into 3/4 inch cubes (don tsp use russet potatoes, they get get too mushy!), bacon, chopped, onions or 1 1/2 large , diced in about 1/4 inch pieces, garlic, minced, flour, chopped clams or 3 (7 -9 1/3 oz) cans minced clams, drained and liquid reserved, baby clams, drained and liquid reserved, clam juice, whipping cream, msg (optional), dry mustard, worcestershire sauce, salt & freshly ground black pepper, cold milk or 1 -2 cup canned chicken broth (optional), instant potato flakes , i use hungry jack (optional), green onions, thinly sliced

beef consomme madrilene, chilled, clam juice, lemon juice, chopped fresh dill, chopped chives, grated lemon rind, dried whole tarragon, commercial sour cream, chopped fresh parsley

clams, in shells (littleneck or cherrystone clams), olive oil, water, garlic clove (to taste), tomatoes, minced parsley, salt and pepper, toast

clams, fish stock, white wine (1 liter), tomato, peeled, chopped, leek, marjoram, onion, leaf of celery, garlic, crusts of bread (croutons)

white wine, mussels , scrubbed, bearded and rinsed, clams, red wine vinegar, extra-virgin olive oil, plus extra for drizzling, salted anchovy fillets, rinsed and chopped, red bell peppers, cut into 1/4-inch dice, red onion, cut into 1/4-inch dice, ribs celery, cut into 1/4-inch dice, carrot, cut into 1/8-inch dice, garlic, thinly sliced, country bread, italian parsley, chopped to yield 1/4 cup

extra-virgin olive oil, garlic cloves, thinly sliced, fresh clams , scrubbed and rinsed (new zealand cockles or manila clams), dry white wine, chopped fresh parsley leaves

cherrystone or littleneck clams, scrubbed, kosher salt, plus more for seasoning, extra-virgin olive oil, red onion, cut into 1/8-inch dice, garlic, thinly sliced, red bell pepper, cut into 1/8-inch dice, fresh bread crumbs, crusts removed and set aside for another use, salt and pepper, fresh oregano, chopped

angel hair or cappellini pasta, whole baby clams, drained and liquid reserved, chicken broth, red onion, diced, grated orange zest, seasoned dry bread crumbs, pasta cooking water

andouille sausage, cut into thin rounds, ribs celery, finely chopped, carrots, finely diced, spanish onion, finely diced, red bell pepper, finely diced, garlic, finely chopped, unsalted butter, flour, shrimp stock , recipe follows, salt and freshly ground black pepper, honey, freshly chopped cilantro leaves, for garnish, freshly chopped flat-leaf parsley, for garnish, canola oil, scallops, shrimp, peeled, deveined, and tails on, shucked oysters, lump crabmeat, canola oil, okra , cut into 1/4-inch thick slices, yellow cornmeal, salt and freshly ground black pepper, raw shrimp shells and tails, onion, coarsely chopped, carrot, coarsely chopped, celery stalk, water, white wine, fresh tomato , or 1/2 cup canned plum tomatoes, bay leaf

liquid crab boil, yellow onions, quartered , about 1 lb, heads of garlic, halved, bouquet garni, salt and pepper, ears of fresh sweet corn, cut into thirds, new red potatoes, hot dogs, andouille or smoked sausage, cut into 2-inch links, steamer clams , scrubbed, melted butter, crusty bread

diced tomatoes, chicken breast , diced into bite-sized pieces, andouille sausage , sliced into pennies, celery, chopped, onion, chopped, green pepper, chopped, dried oregano, cayenne pepper, chicken broth, shrimp, cleaned and cooked (you can buy them this way), rice, cooked, salt

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

mayonnaise (i use light ), fresh lemon juice, tony chachere s seasoning, hot pepper sauce, andouille sausage, cut into 1/4 inch cubes (we make our own ground andouille, so i use that), pecans , roasted, chopped, salt, black pepper, ground chuck (20% fat) or 1 1/2 lbs ground beef (20% fat), onions, thinly sliced, olive oil, plus more for brushing rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress, tops (i ve never used)

dozen clams, clam broth, eggs beaten, milk, melted butter, salt, pepper, flour, cooking fat or oil, separate clams from liquid. split clams , remove dark stomach contents, rinse in cold water and mince as fine as possible., sift flour , salt and pepper. add clam liquid, milk and eggs. mix until smooth, add butter and minced clams. saute in heavy frying pan in thin cakes or drop by the tbsp in deep fryer (about 380 degrees). cook until golden brown.