Best Chocolate Clams And Salsa Recipes

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PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken with Chorizo and Clams image

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/450g chorizo, sliced
Salt and freshly ground black pepper
2 tablespoons canola oil
2 Yukon gold potatoes, diced
1 medium-size onion, halved and sliced
2 cloves garlic, smashed
15 to 20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
Olive oil, for drizzling and garnish
Serving suggestion: Crusty Portuguese bread.

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

LAUGHING BIRD SHRIMP WITH BLACK GARLIC SALSA



Laughing Bird Shrimp with Black Garlic Salsa image

For a delicious and easy way to start a meal, try Chuck's Laughing Bird Shrimp with Black Garlic Salsa.

Provided by Chuck Hughes

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons/45ml olive oil
3 tomatoes, chopped
2 heads black garlic, cloves peeled and chopped
1 cucumber, peeled, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 onion, chopped
Zest and juice of 1 lime
Salt and pepper
1 tablespoon/15ml olive oil
1 pound/450g Laughing Bird shrimp or regular shrimp (see Cook's Note, below)
Salt and freshly ground black pepper
2 avocados
Juice of 1 lime
Salt and freshly ground black pepper
Trout caviar
Olive oil

Steps:

  • For the salsa: Pulse the olive oil, tomatoes, garlic, cucumber, jalapeno, onion, and lime zest and juice in a food processor until coarsely pureed. Season with salt and pepper. Keep in the refrigerator.
  • For the shrimp: Heat the oil in a skillet over high heat. Saute the shrimp for 3 minutes. Season with salt and pepper.
  • To serve, slice the avocados and squeeze lime juice over them to prevent them from browning. Season with salt and pepper. Mix the trout caviar with some olive oil. Divide the avocados among 4 plates. Top with a generous spoonful of salsa, the shrimp and the caviar.

MARCO'S PLANTAIN SALSA



Marco's Plantain Salsa image

Provided by Chuck Hughes

Categories     condiment

Time 20m

Yield About 3 cups/750 ml

Number Of Ingredients 8

2 tablespoons/30 ml canola oil
1 onion, chopped
2 cloves garlic, minced
1 leek, chopped
1 plantain, cut into chunks
1 tablespoon/15 ml bonito flakes
1/2 teaspoon/2 ml whole allspice
Salt and freshly ground black pepper

Steps:

  • In a skillet over medium heat, melt the butter with the canola oil. Add the onions and saute with the garlic and leeks until translucent. Add the plantains and continue sauteing for 5 minutes. Add the bonito flakes and allspice and continue sauteing for 2 to 3 minutes. Transfer the mixture to a food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.

HOMEMADE SALSA RECIPE



Homemade Salsa Recipe image

This recipe contains just a few simple ingredients and, whether you like hot and spicy or just flavor, it can be easily adjusted to your taste.

Provided by Clever Cooking

Categories     Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 7

28 ounces diced tomatoes
1 jalapeno
1/2 onion
3/4 cup cilantro
1 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lime juice (optional)

Steps:

  • Watch video at: MomsHeart.net Place jalapeño and tomatoes in blender and run just until jalapeño is ground up. Transfer to a bowl.
  • Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
  • Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.

Nutrition Facts : Calories 43.9, Fat 0.5, SaturatedFat 0.1, Sodium 593.8, Carbohydrate 9.5, Fiber 2.8, Sugar 6, Protein 2

HAKE WITH CLAMS IN SALSA VERDE



Hake With Clams in Salsa Verde image

This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.

Provided by Florence Fabricant

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

20 littleneck or manila clams, the smaller the better
Bones, head and tail from a 1 1/2 to 2-pound fish, preferably hake, or 1 1/2 cups fish stock
4 skin-on hake or halibut fillets, 6 to 7 ounces each
Kosher or fine sea salt
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry, acidic white wine like txacoli or Sancerre
1 1/2 tablespoons finely chopped flat-leaf parsley leaves

Steps:

  • Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
  • Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
  • Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
  • Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
  • Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.

CUBAN STEAK WITH GARLIC CITRUS MARINADE AND SALSA RECIPE



Cuban Steak With Garlic Citrus Marinade and Salsa Recipe image

Found this online at cdkitchen.com. Posting for ZWT. This sounds like it would make a wonderful steak!!

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 (5 -6 ounce) flank steaks
4 garlic cloves, peeled
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons olive oil
2 large sweet oranges
1/2 red onion, thinly sliced
2 tablespoons finely chopped fresh cilantro
black pepper

Steps:

  • Preheat grill. Meanwhile, prepare the steaks. Trim any excess fat or connective tissue from them. One at a time, place each steak piece between two sheets of waxed paper; pound with a meat pounder until they are flattened to a thickness of about 1/2".
  • Press the garlic cloves through a garlic press and put into a large, shallow dish. Add the orange and lemon juices and the olive oil and stir well. Add the steaks, turning them in the mixture to coat them, and leave them in the dish at room temperature.
  • To prepare the Orange-Onion Salsa: Segment the oranges. Using a sharp knife, first cut off the peel at the top and bottom of each orange, cutting thickly enough to remove the outer membrane of the orange segments as well. Then stand each orange on a cut end and cut off the peel in strips in the same way.
  • Holding the peeled orange over a bowl to catch the juices, free each segment by cutting between it and the membranes on either side; cut the freed segment crosswise in half; let the halves drop into the bowl. Add the sliced onion and cilantro and toss well, seasoning with salt and pepper to taste.
  • Carefully oil the grill rack. Remove the steaks from their marinade, pat them dry, and season them with salt and pepper to taste. Place the steaks on the rack and cook, turning once, until done to your liking, 12-15 minutes total for medium.
  • Serve the steaks, passing around the Orange-Onion Salsa for guests to spoon alongside the meat.

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