Eric's Clams and Tortellini

Recipe

50 Little Neck Clams

9 oz fresh Tortellini

1 cup white wine, Chardonnay

1 tbsp Shallots, diced  

1 tsp Garlic, minced

1 fat slice of Salami julienned, around 1 tsp

1 tsp fresh Basil, julienned (more for garnish)

½ tsp Parsley chopped (more for garnish)

½ tsp Red Pepper flakes

1 tbsp Olive oil

3 tbsp butter

Pinch of salt and fresh ground pepper

1 tbsp shredded Parmesan cheese for garnish

(all measurements approximate)

Soak the clams in cold water for a couple hours so the clams will expel any sand and dirt they may contain. Bring a pot of salted water to boil for the tortellini. Add the tortellini to the boiling water after the clams have started to cook, the tortellini will cook in about 6 or 7 minute. In a large skillet over medium high heat add olive oil and 1 tbsp of butter. When the butter has melted add the shallots, garlic, salami, pepper flakes, basil and parsley, plus a pinch of salt and pepper. When the shallots have softened and turned translucent add the wine and bring to a boil. Add the clams and stir occassionaly. Cover the skillet with a lid to build up steam and help cook clams faster. Add the tortellini to the boiling water. When the clams have opened remove them with a slotted spoon and reserve. Discard any clams that haven’t opened. Pour the contents of the skillet into a bowl through cheesecloth and strainer to remove any grit that may have been left in the clams. Remove the tortellini from the boiling water. Depending on how long the clams took you may have to remove the tortellini from the boiling water and hold till the clams are done. Reserve some of the tortellini water to add to the pan if there is not enough strained liquid.  Return the skillet to the heat. Add the remaining butter to the skillet and add in the tortellini, clams and strained liquid to the skillet and stir everything together. Once the liquid returns to a boil and everything is stirred together pour everything into a large serving bowl. Garnish the bowl with the shredded cheese, remaining basil and parsley and serve.

Eric's Incredible Mussels

Recipe

(all measurements approximate)

2 lb Mussels, cleaned

2 tbsp olive oil

2 tbsp butter

1+ tbsp pepperoni sliced and cut into slivers

1 tbsp shallots

1 clove garlic sliced / 1 tsp or so

¼ tsp red pepper flakes

½ tsp capers

4 kalamata olives, roughly chopped

1 anchovy filet sliced into pieces

1 tbsp fresh basil (plus more for garnish), roughly chopped

½ tsp parsley (plus some for garnish)

2 tbsp grated parmesan cheese (plus some shredded parm cheese for garnish)

1 cup Chardonnay

1 cup marinara sauce

1 cup heavy cream

Add olive oil and 1 tbsp of butter to a large skillet over medium high heat. When the oil is hot and the butter is melted and begins to sizzle but hasn’t turned brown add the pepperoni, stir around for about a minute then add the shallots, garlic, pepper flakes, capers, olives, anchovy, and half the basil. Stir in and heat through for about 2 minutes or until garlic and shallots have softened but not turned dark. Turn the heat to high and add the mussels and the wine. Stir in and allow to come to a boil. (You may want to cover the pan for a couple minutes which will build up steam and help cook the mussels). Stir occasionally until all mussels have opened. Add the marinara sauce, cream, parsley, remaining basil and the parmesan cheese. Stir ingredients together making sure mussels get covered. When the mixture returns to a boil lower the heat to a simmer and add the rest of the butter. Stir until the butter is melted and all the ingredients have blended. Ladel mussels into a large bowl then pour the sauce over the mussels. Sprinkle the dish with basil, parsley and shredded parmesan cheese and serve with fresh ciabatta bread.

Eric's Cast Iron Bread

Starter

½ teaspoon yeast

½ cup warm water

¾ cup flour

In a small bowl add yeast to water and stir till dissolved. Let stand for a couple minutes. Stir in flour till fully mixed, cover bowl with plastic wrap and let stand for five minutes. Place in refrigerator overnight.

Remove starter from refrigerator and allow to come to room temperature.

Bread

1 cup warm water

1 teaspoon yeast (rest of yeast package)

2 cups flour

1 heaping teaspoon salt

In a large bowl add yeast to water and stir till dissolved. Let stand for a couple minutes. Stir in the starter and mix till dissolved, forming a smooth slurry, let stand for a few minutes. Add flour and salt and mix till fully incorporated and a sticky dough forms. Cover bowl with plastic wrap and let stand for two hours or till dough doubles in size. Scoop dough out onto a floured surface and knead into a smooth ball. Place ball in an eight inch oiled cast iron frying pan. let dough rise for two hours or till dough doubles in size. filling the pan and forming a dome.

Preheat oven to 450 degrees. Place pan with dough into oven and bake for thirty minutes. Remove from oven, pop dough out of pan and let cool to room temperature before eating.

Eric's Puttanesca Pasta with Chicken or Shrimp

1 Boneless,  skinless chicken breast, cut into thin strips or 1 inch cubes
or 12 peeled, deveined shrimp (or both shrimp and chicken, what the heck)

1/2 Box pasta, mezza rigatoni or whatever pasta you like (also good with rice)
2 cups sliced mushrooms
2 Tbsp olive oil
2 Tbsp butter
1/2 Tsp red pepper flakes (more or less depending on how much heat you like)
1 Tsp capers
1 Tsp chopped garlic
1 Tsp diced pimentos
4 or 5 pitted black Kalamata olives sliced
Juice of one lemon
1 Tsp parsley flakes
1 Tsp fresh basil - optional
Salt & pepper
Grated Parmesan cheese

Start a pot of water, add pasta when boiling, pasta cooks in 10 minutes or so (don't over cook)
Heat half the oil and pepper flakes in a 10" iron skillet or saute pan
When oil is hot add the mushrooms, pinch salt and pepper and cook till nearly done
Add half the butter, the capers, garlic olives and pimento, stir in and saute for a minute or two
Move mixture to sides of pan and add chicken or shrimp, pinch salt and pepper
Stir everything together and continue cooking
Squeeze the lemon juice into the cooking mixture
Add the remaining butter and continue stirring
When the chicken is cooked through add the parsley (and basil), stir in
If mixture is too dry add some pasta water, pasta should be cooked by now (don't over cook)
Put pasta into serving bowl or individual bowls and ladle the chicken puttanesca on top
Sprinkle generously with cheese

Variations, separately or all together
~ 1 chopped anchovy added with capers, garlic etc.
~ 7 or 8 sliced cherry tomatoes, add after lemon juice
~ 1 slice thick bacon cut into 1" pieces, cook half way in oil and peppers before adding mushrooms

Eric’s Pulled Pork

2.5 Boneless rib end pork roast
1 Tsp onion powder
1 Tsp garlic powder
2 Tsp kosher salt
1 Tsp Ground pepper
2 Tsp Chili powder
1 Tsp Cumin
½ Tsp Cinnamon
½ Tsp Cayenne pepper
1 Tsp Paprika
2 Tsp Brown sugar
⅔ Cup Ketchup
3 Tbsp Molasses
⅔ Cup Apple cider vinegar
3 Cups water

Mix the dry ingredients together
Cut the pork in thirds across the grain
Coat the pork with the dry ingredients in a large plastic bag and store in refrigerator overnight
In a large pot add the water, vinegar, molasses and ketchup
Add pork to the pot and bring to a boil
Reduce heat to simmer and cook for three hours
Remove pork and shred with two forks
Return to broth and soak
Serve on a bun
Eat
Enjoy

Special thanks to Anne Burrell

Another chicken dish

OK, so I made another chicken dish tonight. No recipe yet but I had a few chicken tenderloins, added olive oil, salt and pepper, cayenne pepper, dried basil and Italian seasoning. Julliened some ham, sliced up some olives and a glove of garlic and a dash of anchovies. Sauteed the chicken and ham added the olives and anchovies, deglazed with proseco and chicken stock. after the wine and chicken stock reduced added Alfredo sauce (emabarrassed about pre made sauce) and the garlic. Served over pasta. Mmm mmm good.

Eric's Summer Chicken

Eric's Summer Chicken

• Hand full grape tomatoes sliced in halves or quarters depending on size 
• small hand full diced onions
• small hand full diced red bell pepper
• small amount diced long hot orange pepper
• tbsp garlic finely chopped
• tsp candied ginger finely chopped
• small hand full of capers
• saute in olive oil till soft, remove and reserve
• two chicken breast halves sliced into two thinner halves
• salt and fresh ground black pepper on the chicken
• saute chicken breasts in olive oil
• remove to a plate and cover with foil to keep warm
• deglaze pan with Pinot Grigio wine
• let boil and reduce for a few minutes
• add broth that has come out of cooked chicken breasts
• return tomatoes, onions and etc to pan
• let mixture come back to a boil
• add tbsp beurre manie (equal parts flour and butter mixture) and stir in
• reduce heat to a simmer
• add 1/3 to 1/2 cup heavy cream
• add big hand full of chopped fresh basil, stir in
• simmer for a few minutes, till the sauce thickens and blends
• plate chicken breast
• cover liberally with sauce
• eat
• enjoy