Green Coconut Curry Clams

Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams

Can we talk about how freaking easy it is to make clams??? Why haven't you told me?! Reuben and I recently realized that the seafood market by our house is actually really incredible, clean, and fresh. We've been missing out on all this great seafood for the last 2.5 years! Shame on us. I feel like Asian seafood markets can easily swing into 2 extremes. It could easily be a little scary with questionable food handling techniques and with less than stellar smells floating around. I'm too much of a food germ wimp to step into those places. BUT Seafood Center on Clement is awesome and smells clean like the ocean. They have sushi grade tuna (um... poke recipe, anyone?!!), sweet and tasty shrimp, the meatiest clams, and so many other delicious sea creatures that I want to bathe in thai curry and coconut milk. Sorry, sea creatures.

The beauty of this recipe is that it takes like no time to have a super impressive and fancy looking meal on the table. And by no time I mean like 30 minutes or less! The clams are nestled in a warm and bubbly bath of green thai curry paste, creamy coconut milk, funky fish sauce, aromatics, brown sugar, and beer! If you're having friends over for dinner and want to welcome them with the greatest food smell ever, this is what you should make! The clams steam for about 5 minutes, depending on what type of clams you have, and then you just need to painfully wait a few more minutes for it to cool down so you don't burn your face off as you try to inhale everything in the bowl. Please please please PLEASE don't forget to slice up some crusty bread to sop up all that blissful broth. I guess if you're going carb or gluten free you can just drink that magic straight up. Just don't waste it, I beg of you!

This recipe makes me want to buy 10 pounds of clams and invite all of my friends over for dinner! I'm dying to have a dinner party soon. Whenever I have a dinner party I need to have a theme. Not like, Teenage Mutant Ninja Turtle birthday party themed. But like, maybe Moroccan Night or a Fall Harvest dinner. Okay, I guess those are equally as cheesy as a TMNT theme. I'm thinking of a color themed dinner party. Green Coconut Curry Clams. Turmeric (Yellow) Goat Cheese Toasts. Pinky Beet Pasta. Blueberry Pie with Blueberry Pie Crust! I'm just spit-balling here.

Anyways... ramble over. Go get yourself some clams!


Green Coconut Curry Clams

materials:

3 lbs. clams
1 tbsp olive oil
1" chunk of ginger - minced
3 garlic cloves - thinly sliced
3 green onion stalks chopped - greens and white divided
1 14oz can of full fat coconut milk
1 can of beer - we used a pilsner
1 cup water
3 tbsp green curry paste
1 tbsp fish sauce
2 tbsp brown sugar
1 1/2 tsp salt
1 tsp white pepepr
1 lime

steps:

1. Rinse the clam under cold water to remove any sand or grit. Inspect the clams and discard any that are cracked.

2. Heat 1 tbsp of olive oil in a dutch oven or big pot over medium high heat. Throw in ginger, garlic, and the whites of the green onions. Cook for 1-2 minutes until just browned and fragrant. Add in coconut milk, beer, water, green curry paste, fish sauce, and brown sugar into the pot. Give it a good stir to combine and bring the broth to a boil.

3. Once the broth is at a boil, carefully add in your clams. Cover the pot and allow the clams to steam for 5 minutes, until all the clams have opened up. Remove the lid and squeeze 1 lime over all the clams. Top with the remaining chopped green onions and serve with crusty bread.

 

* Different clams have different cooking times. We used manila clams, but little neck clams take about 10 minutes to open up.

* We used a lighter pilsner beer in our broth, but feel free to experiment with other beer types!

Scallion Pigs in a Blanket

Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket

Happy Fourth of July Eve! What are your plans? Do you have access to a pool? Are you going to eat your weight in cheeseburgers and hot dogs? We're heading to a friend's house in the Dogpatch for a cookout and I have all my fingers crossed that there will be hot dogs there! In typical San Francisco fashion, it's probably going to be 60 degrees, foggy, and misty. Last year I wore a sweater… but, hey! Maybe Mother Nature… actually, maybe Karl the Fog will prove me wrong this year!

 I would consider the basic hot dog one of the most American foods out there. I’m sure a lot of you have strong opinions on that statement. But it’s a pretty patriotic food that we all love, right?? I mean, my vegetarian roommate during college would still eat hot dogs.

I’ve wanted to combine my love of hot dogs with my love of scallion pancakes for like a year now. I’ve tested a few different dough techniques and nothing has come quite close enough to what I’ve envisioned this marriage to be like in my mind. This recipe is close, but I’m not 100% satisfied that I’ve nailed it yet. I mean, this recipe is freaking delicious. It’s hard for salty meat wrapped in butter pastry to not taste awesome. But I’ve left out the key word of “pancake” in the recipe title. One day I’m going to crack this recipe!

You would think that I’m sharing this recipe with you so that you can make it to bring to your Fourth of July picnic or bbq tomorrow, but I advise that you don’t. This recipe is delicious, but if I’m being honest, it’s a bit labor intensive for a day where you should be enjoying the sunshine or fog with your friends and family. Save this recipe for a dinner party or potluck where you’re trying to impressive everyone by saying you made your own puff or rough puff pastry from scratch!

It’s vvvvv tempting to make these pigs in a blanket though. Because these weenies smell heavenly as they’re roasting up in the oven and they get a really nice crispy char, which is how I prefer my hot dogs off the grill! The pastry tastes super buttery and scallion-y… if that’s an adjective. Oh and they’re so flakey that they sort of shatter as you’re taking a bit out of them! Beware of crumbs!

Stay tuned for another variation of these as I continue my research on the Scallion Pancake Pigs in a Blanket!

Yay, America! Where I’m fortunate enough to be able to focus my energy on making better wieners.


Scallion Pigs in a Blanket

makes 24 mini pigs in a blankets

Scallion Rough Puff:

1 1/2 cups frozen butter
1 1/2 tsp salt
2 tbsp flour + 2 1/2 cups AP flour
1/3 cup milk
1/3 cup ice water
1 1/2 cup thinly cut green onions

Other Materials:

12 full sized hot dogs cut in half or 24 mini dogs
1 egg
1 tsp sesame oil
sesame seeds
 

steps:

1. Grate your frozen butter and place in a bowl. Toss with 2 tbsp flour and place in the freezer to chill.

2. Whisk together 2 1/2 cups flour and salt. Add in half of the frozen grated butter and toss everything to coat. Place remaining butter back in the freezer.

3. Pour milk and ice water into the flour and butter mixture and mix with your hand until a shaggy dough forms. Start to knead in the bowl or pour out onto your counter and knead for 4 minutes, until you have a combined dough. Pat into a 1" thick paddy, wrap in plastic wrap, and place in the freezer to chill for 30 minutes.

4. Take the dough out of the freezer. Roll out into a 6"x18" rectangle. Mentally divide the dough into 3 6"x6" squares. Place 1/4 of the remaining frozen grated butter and cut scallions in the center square. Fold one end of the rectangle over the butter. Place 1/3 of the remaining butter and scallions onto of this fold and then fold the other end of dough over the butter. Pat down the edges and you'll have a neat 6"x6" square of dough. Rotate the dough 90" and then roll out into another 6"x18" rectangle. Repeat the folding process with the remaining butter and scallions. Pat and seal the edges, wrap in plastic wrap, and place in the freezer to chill for 20 minutes.

5. While the dough chills, sear your hot dogs to give it some extra color. This is an extra step though!

6. Roll out the dough into a slighter larger 9"x14" rectangle. Trip off the edges. Cut the rectangle in half so you have 2 9"x7" rectangles. Then cut into 12 3/4"x7" stripes. Repeat with other rectangle.

7. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

8. Take a mini hot dog and wrap it in a strip of scallion rough puff pastry. Place the wrapped hot dog on a parchment paper lines baking sheet. Repeat with remaining hot dogs. Pop them in the fridge or freezer for 15 minutes to give them a quick chill. 

9. Whisk egg with sesame oil and brush the tops of all the dogs with egg wash. Sprinkle with sesame seeds. Bake for 15-18 minutes until golden brown.

10. Remove from oven and allow to cool until it's at a save temperature to eat. Enjoy!

I adapted the rough puff recipe from Bon Appetite! And handy visuals can be found here!

Instant Ramen Pasta Salad

Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad
Instant Ramen Pasta Salad

There are a lot of things in life that I am unsure about. Like where am I going to live in the next 5 years? Or do I actually enjoy mushrooms or do I just tolerate them? But there are also a handful of things in life that I am absolutely sure about. I want to live within a 7 hours drive from my family. And that Reuben is my soulmate because he tolerates my craziness and loves all the same foods that I do. AND my favorite food group is instant ramen and I could probably eat it every day for the rest of my life if I was forced to choose one thing and if sodium intake didn't really matter. I just love it so much!! I'm going to let you in on a little secret... I actually prefer instant ramen to real ramen. (GASP) Ah, I'm sorry! That makes me such a terrible foodie, right??? It's true though. I'm honestly not a fan of the really rich porky broths. It's a little too much for me. I've had ramen in a milky chicken broth and I was all about it! But a cheap 50 cent package of beef flavored ramen will always be my go-to if I need a quick and satisfying meal.

There was an intern at my office last Fall, who only ate instant ramen (oriental flavor… whatever that means!) and canned tuna on crackers for lunch. Every day. As much as her lack of vegetable intake concerned my internal grandma, I respected her lunch choices. I wish I had the courage to bring instant ramen in for lunch! But I’m pretty sure I would get judged hard by my coworkers and I’m also pretty sure I should eat more vegetables during the day.

I guess this recipe is a happy hybrid of that though! Pasta salad is my favorite type of salad because of the pasta, obviously. I like it heavy on the carbs. Light on the dressing. And the brighter the vegetables the better! I actually had ramen pasta salad before at a high school graduation party many many years ago. It was AWFUL. I remember being so excited that it existed and feeling so disappointed when I tasted it. The veggies and noodles were mushy and the dressing was so acidic it hurt. So disappointing. I’ve blocked it from my memory until now.

This pasta salad is the opposite of that dreaded Midwestern graduation pasta salad. The noodles are perfectly al dente, the dressing is something you will want to put on everything, and it’s full of the prettiest and freshest vegetables you can get your hands on. I used edamame, which you can pick up from the frozen section all year long, my beloved green onions, purple cabbage, and beautiful watermelon radishes. You could use regular radishes, but the watermelon radishes really jazz up the pasta salad and make it look like confetti! Whenever I find them at the store I pick one up to add a little hot pink to my avocado toast or the occasional salad. The beauty of this recipe, and all pasta salads really, is that it can be made in advance and it tastes better and better the longer it sits. Instant Ramen Pasta Salad is particularly quick to make because well, it’s instant!

PS. Should I change the name of this recipe to Instant Ramen Salad or keep it as Instant Ramen Pasta Salad? Tell me what to do!


Instant Ramen Pasta Salad

serves 6

Materials :

5 packages of instant ramen
1 cup blanched edamame
1 cucumber
1 watermelon radish
1 1/2 cup thinly sliced purple cabbage
2 green onions chopped - white and greens separated
 

Miso Ginger Dressing :

1 1/2 tbsp white miso paste
1 instant ramen soup mix package -  if it's a simple base like beef or chicken
1/4 cup rice vinegar
1/2 cup olive oil
1 tsp sesame oil
2 garlic cloves
1" chunk of ginger
1/2 tsp white pepper
1/2 tsp salt - use a little more if not using soup mix package

Recipes:

1. Bring a big pot of water to a boil. Place instant ramen noodles in the boiling water and boil or 2 minutes until the noodles are al dente. Remove noodles from hot water and immediately rinse with cold water. Drain noodles and set aside noodles in the fridge to chill.

2. Prepare all your veggies. Thinly slice a watermelon radish other on a mandolin or with a super sharp knife. Cut the cucumber into bite sized pieces. Thinly slice the purple cabbage and chop the green onion stalks. Set veggies aside.

3. Prepare your dressing by placing all the dressing ingredients in a food processor and blend for about 1 minute. If you don't have a food processor you can whisk all the liquids and seasoning together and grate in the ginger and garlic.

4. Take the noodles out of the fridge and toss the noodles with dressing so that everything is evenly coated. Mix in your veggies and enjoy!

* Salad can be made the day before and kept in the fridge for up to 4 days.