CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Provided by Chris Morocco
Categories Bon Appétit Dinner Summer Grill Grill/Barbecue Clam Shellfish Seafood Beer Chickpea Garlic Cilantro Hot Pepper
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
- While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
- Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.
CHILE-LIME SAUCE
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Provided by Kathy Brennan
Categories Sauce Condiment Chile Pepper Garlic Lime Juice
Yield Makes about 1/2 cup (120 ml)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
TOMATO AND CHILI MARINADE
This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge.
Provided by English_Rose
Categories Pork
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and use as required.
Nutrition Facts : Calories 79.6, Fat 6.9, SaturatedFat 0.9, Sodium 105.5, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 0.4
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