Recipe Exchange: June 25, 2008

My recipe for mussels or clams for a white sauce for Ling, would be to make the clams first,(2 to 3 dozen of littleneck) put lemon in the water, oregano in the water, "Emmerils Italian seasonings" then about a cup and a half of EVOO and good stuff like Cento and of course lots of minced garlic.. whence clams open up remove shells and put in a canning jar or 2 and let sit in refridge for about 2 to 3 days then make your linguinni and heat up the white clam sauce and enjoy, if you are making just mussels, use a good niagra type of wine to steam the mussels and put in basically the same ingredients as above but serve the same day in the shells.....Also I enhance the meal by making bruschetta on french bread, yea I know it should be Italian but I like French and fry the bread in butter and evoo then make your ingredients like Plum tomatoes, vidiallia onions, minced garlic, good evoo, orgeno, sweet basil, a touch of smoked paprika, kosher salt mix and let set 2 to4 hours before serving cold on hot fried bread, DARN I am hungry!!! ENJOY

You should use pumpernickel or rye bread, and do not add salt.

TripleK, you can have my share of the mussels, but your recipe for clams in white sauce sounds really nice!

Pumpernickle bread is over powering, and just becasue you cant have salt doesnt mean the rest of the world cant have any !!!Rye with Bruschetta would be horrible, you should be eating a whole grain bread or really NONE at all.. Bread has a ton of carbs...Radical one did MT get a hold of you to work for me next Saturday the 5th?? from 12 till 9 and I would work the 12th from 12 to 9??

Pachacutec
Hyattsville, MD
You must like food!!!!! and yes I just had my white clam sauce last night with Killians Irish beer, OMG what a delight!!!You must try the White Clam Sauce TODAY you will love it, and I use Barilla Linguinni...Pachacutec
Hyattsville, MD need any more good recipies I got em !!!! I love to cook, it is my passion next to being on the radio and owning clydedales, and a Belgian horses and having a great wife and 4 kids and 1 grandaughter 1 rottweiler, 3 toy poodles, 1 parrot, 1 cat, and a "sneaky garter snake" I feed some lettuce to every now and then.. and I COOK all the time!! and my killer chocolate coffee enhanced moist cake with my not so sweet creme icing!!!

Radical one, pumpernickle bread is good with liverwurst and a lite mustard, Rye would be good with a pepper lard combination with some southern cured uncooked bacon.. NOW that is yumm yumm...or plain old good smoked sliced ham with saurekraut and a dab of German mustard!!!!

TRIPLE K wrote:

Pumpernickle bread is over powering, and just becasue you cant have salt doesnt mean the rest of the world cant have any !!!Rye with Bruschetta would be horrible, you should be eating a whole grain bread or really NONE at all.. Bread has a ton of carbs...Radical one did MT get a hold of you to work for me next Saturday the 5th?? from 12 till 9 and I would work the 12th from 12 to 9??

That is an interesting offer. What a marathon. As long as you do the next week I will do it. Whoo!!!! I'll have to go over to Penn Pizza and buy a tuna salad and 2 slices to get me through the day.

Ok Radical one, then I will call MT and let him know you will do the 5th of July from 12 till lights out and I will do the 12 of July 12 till lights out sounds like a plan and I will sure that up with you this saturday, great!!! Tunna salad is good, iceburg and romaine lettuce are good cancer fighting foods, Pizza and chocolate milk will give you the umpf to get you through the day, like it will me the following week...I have done several marathons this year and eventually the night comes...got to have food and drink so come prepared..During the news break I would run over to the pizza shop, I would call ahead and they would make it , can be done in 5 minutes!!!!

TRIPLE K, I'll give the clam sauce a try one of these days; when you put the clams in the 'fridge for 2 or 3 days, they don't "go bad?" I LOVE to cook, if you need any recipes, ask, and I'll see what I can find, too. Even though I cook for "just me," I like to eat well. And I'm lucky in that we have several ethnic markets in my area, so I can explore foods from all over the world! Other people at work go to Micky D's for lunch, I'll bring in some yummy dish I prepared over the weekend. Not that I don't like a burger now and then, but... This past weekend I made that Middle-Eastern grilled chicken recipe that was in the Call last week. Turned out pretty good!(hey, how would your wife feel if she knew she was third on your "list" after the Clydesdales and Belgians, hee hee?)

Dont worry I already was told!! LOL
once cooked the clams will not spoil, you have all the good preservatives there, oil, there own juice (salty sea water), garlic and when you make it and its still hot put it into a bell canning jar turn it upside down and it will seal itself really good..Too bad you only cook for yourself, I love it when the family stops in especially breakfasts, I love making omlets, fried potatoes (redskin of course) and everyone loves my Bruchetta, every year we go to my brothers condo in Williamsburg and I have to make 2 loafs of French bread and a big bowl of it just to keep the munchies away...sometimes 3 times a week when we are there...

For your information, I have just been summoned to fill in for Capwell tommorrow.

I made the fried potatoes the other day; cracked an egg over them, too; I don't make the fried stuff too much, but once and a while ya just have to have it, right? Thanks for the info on the clams, will definitely give it a try. I've seen a lot of clam sauce recipes where they just use parsley, but I personally like the Italian seasoning. I have a tiny herb patch outside my apartment building, so I can pick my own oregano, rosemary, etc. Mmmmmmmm, nothing like it!(can't wait 'til I can harvest my garlic!)

Pachacutec
Hyattsville, MD
I wish I had the time to have a little herb garden , but the grocery store will work for me and the little stands along the way to work.. Ah yes the egg over the potatoes trick, have done that several times and still tastes good, today I am having scrapple for supper tonight, my own, we made when we butchered our steer and piggie, back in Feb. Scrapple and eggs what a good low carb supper, throw some garlic in the scrambled eggs , I cant wait for supper, maybe scrapple on the grill, now ther you go , got to keep the grill hot for that...

You see Radical one, nice to be wanted!!!