reparing a day ahead.).
Cooking Time: 30 minutes.
Preparation
50 degrees.
Shuck quahogs/clams. Chop quahog meat into bite
Put the clams in a large bowl and cover with cold water.
Add the cornmeal to the water.
Let clams sit for 20 minutes to 1 hour. The clams should filter the water through their systems and spit out their grit.
Remove the clams from the water - DO NOT pour into a colander - to a clean surface.
Scrub the clams with a brush to get rid of any barnacles or residual sand, and rinse with cold water.
Your clams are now ready for cooking!
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Mix and pour over clams in shallow pan.
Sprinkle with paprika.
Bake in 350\u00b0 oven for 1 1/2 hours if raw and 45 minutes for cooked clams.
Stir frequently.
(I left in oven a little longer after I turned it off and kept stirring.)
e water. Microwave the water for about 30 seconds. Next take
ake corn tortillas - see my recipe for tortillas de maiz here.
Preheat grill for cooking with two zones: one for direct grilling over high heat
f rock salt. Place the clams directly on the grill. Grill
ling-film & allow to stand for 8-10 minutes.
Meanwhile
add the bacon and cook for about a minute, then add
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
thoroughly thawed before preparing for the oven unless you
f pasta al dente. While cooking pasta add the whipping cream
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
inutes; flip scallops and repeat cooking on other side.
Remove
entil mixture in the refrigerator for a couple of hours to
Sprinkle meat with garlic salt (optional) and meat tenderizer; let set for 30 minutes.
For the dry mix: Combine all