When you gonna gimmie some time, Corona?
- Aug 20, 2005
- Reaction score
Made a quick seafood sauce linguine.
View attachment 5716
1) Boil ze pasta.
2) Bake ze mussels, oysters or clams, and ze scallops for 10 minutes.
3) Chop a handful of fresh oregano and basil.
4) Saute in 1/2 cup of olive oil chopped onions, chopped garlic, ze herbs until onions pearl.
5) Combine a can of chopped clams and 2/3 cup of half and half. Bring it to boil and then set aside.
6) Drain ze pasta and keep a cup of ze water.
7) Place ze pasta in a pan, add ze clam milk and ze herbs/oil and mix over a medium heat.
8) Once ze liquid is simmering, add half ze water with 2 TB of butter and mix. Cease heat once the sauce is creamy.
9) Take ze seafood out of the ze oven and add to the pasta on a plate.
10) Eat ze pasta.
I have a Recteq RT-590 that works well. If you can find them, the Lumber Jack Char/Hickory pellets give a great flavor. If you are in NEO, some Drug Marts carrying them.I've always been a stick burner guy but I was gifted a pellet grill a few years ago and finally got around to cooking on it. I've got to say I'm impressed. This will be the thread I hang out in most during the summer.
I have everything but the sugar for it. (I have lots of small mason jars)
I'm going to whack out a half-dozen jars this weekend. Love red onions! Food preparation/cooking is an entirely new pursuit for me. I'm currently sitting on a 0.0 WAR in the kitchen, with just enough skill to stay out of negative territory.
This is a skill-appropriate challenge for me.
Yesterday I had sous vide ribs that had spent 24 hours in 155° water. They were then smoked for 2 additional hours and then glazed. They were by far the most tender and juicy ribs I've ever had.
St. Louis style btw.