Clams in Spicy Marsala Sauce

Give me any seafood and I could practically live off of it for the rest of my life.  However, I was not a big fan of oysters when I bought them last. That recipe never made it to the blog.  Clams are my favorite though. Mostly, I make them Indian style with coconut curry base but I tried something different this time. I really wanted to finish my bottle of Marsala cooking wine that I had n the fridge so I created this fusion dish - Italian meets Asian. 

Ingredients and Method:
12 clams, scrubbed and rinsed and steamed **
4 stalks of green onion, finely chopped (white part kept separately)
1/8 cup onion, finely chopped
2 garlic cloves
1/4 cup marsala wine
1 tsp sambal olek paste
1 tsp Chilli paste in Soy bean oil
2 thinly sliced lemon wedges
Salt/black pepper
1/4 tsp soy sauce

1. Heat butter and olive oil n a flat bottom pan.
2. Add finely chopped garlic and roast till fragrant.
3. Add the onions and white part of the green onions and sautee on medium high heat till completely translucent (see through). Add the sambal olek paste, soy sauce, and chilli paste and stir.
4. Add the steamed clams to the pan. 
5. Pour half of the marsala wine onto the pan. Cover and let cook for 4 minutes. The clam shells should open up all the way. Discard the ones that do not open. Continue cooking the clams until the shells are wide open.
6. Remove the clams on a plate.  Add the remainder of the marsala wine and let the sauce reduce by simmering for another 3 minutes. Add the green onions and lemon wedges to the pan.  Let cook for another 2 minutes or so.
7. Now pour the sauce all over the clams.
8. Garnish with paprika on top.


*** Prepping the clams: Wash the clams under running water.  Now fill a pot with water and submerge the clams in the pot. Scrub each clam with scrubber and rinse the water. Do this about 4 to 5 times. Clams have to be thoroughly washed before cooking.  I would even keep them soaked n water and allow the sediment to settle at the bottom.  And then rinse do this about 3 times.  Take clean water. Add salt and add the clams to the pot.  Let boil tll the clams open half way.  Cook the rest in the pan.

Thyme Roasted Sweet Potatoes

Another side dish I cooked up for Thanksgiving this year. Original recipe is by Martha Stewart - I added a few ingredients. Absolutely loved the dish! Take care to not overcook the potatoes as it will impact the taste signifcantly.

Method and Ingredients:

2 medium sweet potatoes, peeled, washed, cut into rounds as shown
1/2 tsp dried thyme
2 cloves of garlic, chopped
1/2 tsp balsamic vinaigarette
1/2 tsp worcestershire sauce
Salt/Black pepper
Red pepper flakes
Butter
Olive oil

1. Put the potatoes in a ziploc bag. Drizzle some olive oil in the bag on the potatoes.  Season with salt and black pepper.  Add the thyme and garlic. Toss well.
2. Heat butter in a pan.  Be generous :) 
3. Place the potatoes as show on the pan. Heat on low.
4.  Cook for 3 to 4 minutes and flip. Add some more butter if necessary. Cook for another 3 to 4 minutes.
5. Add the vinaigarette and worcestershire sauce to the pan. Sprinkle some red pepper flakes.  Let the potatoes carmelize a little.
6. Turn the heat to high and sear the potates while tossing them constantly.  Check for doneness.

Spring Mix with Carmelized Beets and Goat Cheese

Salad never tasted this good!!! The first time I had this salad at my cousin Avanti's place -  it was love at first bite! And it had to go on our this year's Thanksgiving menu. This is not my recipe but as found on Food Network by my cousin. My changes are listed in red!

• 1/4 cup balsamic vinegar

• 3 tablespoons shallots, thinly sliced (I used green onions)
• 1 tablespoon honey (I used about 2 to 2.5 tbsp of honey)
• 1/3 cup extra-virgin olive oil
   Added 1 tsp of Worcestershire sauce
• Salt and freshly ground black pepper (I added red pepper flakes along with this)
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula (I used regular Spring Mix)
• 1/2 cup walnuts, toasted, coarsely chopped (Seasoned with some light oil spray and cajun powder)
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed (Skipped)
• 3 ounces soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Curried Drumsticks

Shevaga or Drumsticks are found in local Indian grocery stores. I have not seen fresh ones atleast not where I live. But, the frozen kinds also do their job. Make sure they are completely thawed before use and drained of any melted ice water.  I also gently peel with hands the outer layer of the drumsticks (boring!) before cooking. Although the drumsticks have a nutrititous value, its tree's leaves are known to have a even higher nutritive value than the sticks/pods. As I was researching about this vegetables, I found this interesting to read - 'these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity (Wiki)'.  Who knew!!! ;) There are many ways to cook this vegetable - I have used them in dal before - http://slurpnburp-mithu.blogspot.com/2010/10/shenga-ani-danyachi-dal-lentils-with.html  The following recipe can either be made soupy (adding water and potatoes) to be eaten with chapati or rice or dry as an appetizer or side.

Ingredients and Method:

1 packet of drumsticks
1/4 tsp mustard seeds
Dash of asofoetida
Pinch of sugar
Salt to taste
1/2 to 3/4 tsp red chilli powder
1/2 to 3/4 tsp crushed jaggery
1/4 tsp turmeric powder
2 tbsp shredded Coconut (optional)
Potatoes (optional)

1. Heat oil.
2. When hot, add mustard seeds (reduce the flame)
3. Add asofoetida (dash), turmeric powder and coconut. Lightly roast. If making the dry version, skip to step number 5. (if you are making the soupy style, add potatoes here).  Cover and let cook with a little water (few tablespoons).
4. When potatoes are half tender, add the drumsticks.
5. Add red chili powder and readily add the drumsticks. Toss well. Let cook for 5 minutes.
6. Add the jaggery and pinch of sugar. Toss well and cover and cook for another 5 to 8 minutes. Check for doneness - should be tender yet a little crisp. Overcooking will cause them to turn mushy.

Drumsticks are ready to eat.

Pan Roasted Brussel Sprouts

Do not ignore these mini cabbage look-a-like veggies called Brussel Sprouts.  Bland to taste and easy to cook they contain sulforaphane - a chemical known to have potent anticancer properties.  Prepping them maybe a little tedious but the end result is surely worth the effort.  Supposedly, boiling them reduces the potency of the anticancer properties, so the best way to cook them is to stir fry, steam, or microwave. 

Ingredients and Method:

6 Brussel Sprouts
Butter
Salt and Coarsely Crushed Black Pepper
Garlic Powder
Onion Powder
Worcestershire Sauce
Balsamic Vinegar

1. Cut the Brusell Sprouts into half.  Cut a little V at the bottom and core the thick part of the stalk out.  Peel the outer leaves of the sprout. Wash and drain.
2. Heat butter in a flat bottom pan.  
3. Add the brussel sprouts face down flat and cook for 5 minutes.  Sprinkle salt, pepper, garlic powder, onion powder and toss well. 
4. Cover and let steam for another 5 to 8 minutes. 
5. Uncover and add balsamic vinegar and worcestershire sauce.  Toss again. 
6. Turn the heat to high for the final sear. 

Serve hot. 

Buttered Buckwheat

Buckwheat is not related to wheat and even though it looks like a grain it is neither a grain nor cereal.  It is actually a fruit found either roasted or unroasted.  I picked my roasted buckwheat from the whole foods store totally clueless as to what it was! I finally got around to making buckwheat today and had to research the who/what/where/how of buckwheat. Buckwheat can be used as an alternative to rice and is rich in fiber (good for digestive system), flavanoids (acting as antioxidants), and in magnesium (responsible for improving blood pressure and improving one's cardiovascular health). Buckwheat is used in diets for persons with diabetes as it reduces or controls blood sugar levels.  These are just some of the many health benefits to this powerful food.

Buckwheat has a very nutty earthy flavor that can be masked or seasoned easily.   I personally found this recipe too bland for my taste buds and decided to complement it with guacamole.  But,  I wanted to keep the recipe basic so I could learn what it tastes like in its basic form. 

1/2 cup buckwheat
2 cups boiling water
1 Chicken bouillon cube (optional)
2 medium garlic pods, finely chopped
Butter/Margarine
Salt/Black pepper

1. Wash and drain buckwheat.
2. Let the water come to a rolling boil.  Add the buckwheat. Drop the chicken bouillon cube.
3. Reduce heat to low, cover and cook until all the water is gone or until the grain has reached a consistency you want.  Drain any remainder liquid.
4. Heat butter in a pan.  Add the chopped garlic and roast for a minute or two.  Turn the heat up high and add buckwheat.  Toss well.  Add salt and black pepper. Toss again.

Serve hot.

Pan-Seared Spicy Shrimp

This is a basic pan seared shrimp recipe that has been cooking in my household for many many years. And no matter what day of the year, I am always ready for some yummy spicy shrimp often paired with white rice and kokum kadhi (curry). The key to cooking shrimp is not overcooking it - make sure it is not pink in the inside before serving.  

Ingredients and Method:

12 Tiger shrimp
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/8 tsp tamarind
Salt
Handful of Wheat flour and Rava (Semolina)

1. Wash and pat dry the shrimp.
2. Season with red chilli powder, turmeric, tamarind, tamarind, and salt.
3. Heat oil on a skillet.  Keep the flame on low to medium.  Coat all the shrimp with the wheat flour and rava.  The rava makes the shrimp crispy.  Cook for 3 minutes. Flip, cover, and cook for another 3 minutes. 
4. Uncover the lid and let sear for another few minutes. Make sure the shrimp is not pink on the inside before serving.

Chicken Tenderloins in Garlic Parmesan Sauce

Method and Ingredients:

4 Chicken Tenderloins
2 small cloves of garlic, peeled and cut into tiny pieces
1/8 cup Parmesan cheese
1/8 cup Heavy cream
1/2 cup 0% Milk
Butter
Italian seasonings

1. Wash and dab dry the chicken tenderloins. Season with salt and black pepper. 
2. Heat a skillet. Add butter. Cook the chicken tenderloins for about 5 to 8 minutes covered turning them frequently.  before removing from the pan, let cook uncovered for a few minutes. Remove and set aside covered.
3. Add some butter again, when melted, add the garlic and sautee. When fragrant, add the heavy cream, parmesan cheese, and 0% milk picking up the chicken drippings. Season wth salt and black pepper. Let simmer on low heat so the milk condenses a bit. Keep stirring throughout the process. Add the chicken back to the pan.  Cover and let simmer.

Pour the chicken with sauce over butter rice. Serve with any vegetable of your choice.

Boondi Gaajar Raita - Shredded Carrot Relish

Ingredients and Method:
1 large carrot, peeled and shredded
1/2 cup whipped yogurt
1/2 tsp cumin seeds, dry roasted
1/4 tsp turmeric powder
1 to 2 small green chilles
Salt, dash of asofoetida, and sugar
Boondi

1. Dry roast the cumin seeds on low flame and set aside.
2. Microwave the shredded carrot for about 1 minute or minute and half covered. let cool.
3. Add the salt and sugar and mix well.
4. In a tempering pot, add some ghee or oil. Add the cumin seeds, when they sputter, add the green chillies (finely chopped), dash of asofoetida, and turmeric. Mix using a spoon.  (Once the oil is hot, reduce the flame to low so that the contents dont burn).
5. Pour over the carrot mixture and mix well.
6. Add the whipped yogurt over the carrot and mix well. You may want to set it back in the fridge if not eatng right away.
7. Garnish with boondi (just before serving)


PS: Boondi is a snack item found in Indian grocery store.