Best Pacific Northwest Microwbrew Steamers With Bread Recipes

PACIFIC NORTHWEST MICROWBREW STEAMERS WITH BREAD

Steps:

• In a large non-reactive pot with lid, melt butter.
• Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
• Heat just to a simmer and stir in mussels or clams.
• Cover and steam 4-7 minutes till shells have opened.
• Discard any that have not opened.
• Put clams in individual bowls and ladle broth over.
• Serve with crusty bread for sopping.

CHICKEN MONTEREY (SILVER PALATE)

Steps:

• Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
• Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
• Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
• Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
• Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
• Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

STEAMERS AND BROTH

Steps:

• Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
• *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
• Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
• Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
• *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.

EASY PACIFIC NORTHWEST STEAMERS

Steps:

• Rinse and drain clams; set aside.
• Heat olive oil in large heavy pot over medium heat.
• Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
• Add sherry and water and heat until steaming (about 1 min).
• Add clams, cover pot and cook 5 minutes.
• Add butter and stir gently until well blended with juices.
• Ladle out clams into a large serving bowl.
• Remove any clams that did not open all the way.
• Pour remaining juices over clams.
• Serve hot with fresh bread on the side.
• I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
• Don't forget another bowl to throw the shells in!

PACIFIC BLUE

Steps:

• Shake all ingredients with ice.
• Strain into a cocktail glass with a sugared rim.
• Garnish with a cherry.