I got my hot pan and throw my clams in here. I got like just enough for one order probably about half a pound of clams. I move those around a little bit. I’m going to put a little bit of olive oil in there just to keep those guys going. Another little easy one pan dish, I’m going to put a little bit garlic.
I’ve got two different kinds of chorizo. This is like a Mexican style chorizo that you’ve probably seen it in the grocery stores but it’s like a paste. What we do is we cook it. It comes in a two but it’s not like a sausage. It comes in plastic but you cannot squeeze it out. So, I already cook that and then I drained off all of the fats because you guys don’t want to see that necessarily, the fat draining process.
Then I also have a Spanish chorizo. This is an already cooked chorizo and it’s just chopped up. It’s not real spicy but that’s going to be really good on the broth. So, I put those in there first. I got some chopped tomatoes so let in there. Roasted red peppers, you can just find them on a jar or the can. I mean lot of the chefs they like a cooking on stove top and get it brown and then put it on a paper bag. And then wait half and hour until it’s steamed and then peel it and take the seeds out like. Just buy a can and chopped it off.
That’s probably what they do in the restaurants. These are like roasted tomato but I use roasted tomatoes only in my restaurant because tomatoes are so seasonal that like I don’t want to have all my dishes be different base on the seasoning and what tomatoes are available. So, these are like really expensive roasted imported tomatoes that are awesome but, you don’t need a lot of it. Regular tomatoes are fine especially since you are going to cook them with a lot of other stuff. Just some regular chopped tomatoes are okay, chopped parsley, wine, of course. So, the wine is going to steam this guys open.
Then you want to cover it and get a little extra shrimp flavor in there. It can’t hurt anybody. Sometimes it helps if you turn them heat down like the fire. So we are going to steam these guys and all of the liquors are going to come out of these shells, out of the clams and kind of like contribute to the sauce. You want to cook them just until they open. I just serve them straight up with bread it’s so good like. Well, the best is like you take the clam like the clam will open up. You pick it up by one part of the shell and you dip it in the juice and then you like scoop it and then you the clam with the juice and with some chunks and stuff. It’s good.
So, I’m cooking these guys. As they open, I’m going to take them out because some of them are going to be a little stubborn and the strong ones taste better. The stubborn ones are the strong ones. They will give you more power if you eat them.
Some of these guys are starting to open like you can even crack them and open them a little bit. These guys are popping open this little sauce is reducing little bit. Put a little bit of chicken stock in there to thin it out and finish it with a little bit of butter. It’s kind of make the balls give me like half full of this juice and the juice is like it’s good. It’s got all the flavors of everything in there. It’s a very simple dish but I think that’s what makes it so good.
Another butter, just a kind of give a little sheen to the sauce, a little Charlie Sheen. Well, some of these guys are now open but when I got my palate stuff get this all goodies on top. You don’t want to waste any of these stuffs so like get a little more juice in there like that. The way I serve it at the restaurant just a couple of hunks of grilled bread for dunk in like that and then I like to put a little bit of this Feta cheese on top mostly just because it looks cool. There you go, easy money.
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