LINGUINE WITH CLAM SAUCE
- 1 pound linguine
- 1 jar Doxsee clam juice (8 oz.) (now substitute chicken broth)
- 3 cans Chicken of the Sea minced clams (or whatever brand you like). Sometimes I use 2 cans minced clams plus one can regular clams. Found near the tuna fish in the grocery store
- 1 small yellow onion chopped fine
- 1/2 green pepper chopped fine (optional)
- 1 stick butter—could use less!
- garlic powder—used 1 clove of garlic minced fine in blender w/water
- salt
- pepper
- 3/4 tsp. sugar
- 2 Tablespoon flour. Mix with 1 cup of clam juice, add last before clams—also added 2 Tablespoon cornstarch—really thickened it good.
- sweet basil—great with fresh sweet basil. Dried is fine. Just make sure it is “sweet” basil, there is a big difference
Melt butter in saucepan. Cook onion and green pepper in butter until the onion is translucent. Add the clam juice and seasonings (except the cornstarch). Once your pasta is just about ready, add the clams. The clams really only need to cook until they are heated through. You don’t want to over-cook them–definitely don’t let it boil. Add the flower mixture slowly toward the end to thicken the mixture.
Pour over cooked linguine.
Ingredients
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tsp dried rosemary minced
- 2 tsp salt
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
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preheat oven to 375 degrees
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place turkey breast skin side up on rack
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stir together olive oil, paprika, oregano, rosemary, salt, thyme, black pepper, onion powder and garlic powder to for a paste
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loosen turkey skin with finger, spoon some of the spice mixture underneath
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smooth it out to cover ad much of the meat as possible
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rub remaining spice mixture on top of the skin
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roast for about 20 minutes per pound, until turkey reaches an internal temp of 160
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Boneless turkey breast cook faster – use a meat thermometer
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remove from oven, cover with aluminum foil, let rest for 15 min – internal temp to 165
Ingredients
- 1 each Steak 2 1/2 inches at least for best results
- olive oil
- salt
- pepper
- garlic powder
- onion powder
Instructions
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best results is a nice thick steak – ribeye or your favorite cut
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rub steak down with olive oil
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salt, pepper, garlic powder and onion powder to taste
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let sit in room temperature for at least 45 minutes
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heat up grill – if using charcoal grill get the coals to a nice red ember and make sure there is a spot to move steaks off to the side for cooking.
Gas grill – max the heat.
Charcoal – let heat until the embers are nice and red
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place steak on grill.
Gas: do not lower cover, keep gas on high but watch for prolonged flareups. You don’t want the meat to get too charred, a little charring is very good though.
Charcoal: You can put the meat right over the embers if they are far enough down, but be careful. Charcoal gets much hotter than a gas grill, so you may need to move the meat just off the embers to avoid too much charring.
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Based on thickness, follow these cooking times:
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around 2 1/2 inches thick – 5-7 minutes side A, turn, do not flip, to get the grill marks, another 5-7 minutes (do not touch the meat during the cooking). Flip to side B, 5-7 minutes, turn do not flip to get grill marks, another 5-7 minutes. This is a perfect medium-rare to medium steak.
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thinner steaks will require less minutes
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for a more well done steak, add 1 minute to each cooking time (IF YOU DARE!)
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ALWAYS let the steak rest for at least 5 minutes after cooking
Ingredients
- 1/4 cup soy sauce reduced sodium prefered
- 2 tbsp sugar
- 1 clove garlic, peeled and finely chopped can use more – we like garlic
- 1 tbsp finely grated fresh ginger
- 1 each Thai chili – see note
- 1 tbsp toasted sesame seed oil
- 1.5 lb pork tenderloin – fat trimmed cut to 1 inch medallions
Instructions
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Whisk soy sauce and sugar in a medium bowl until sugar is dissolved
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stir in garlic, ginger, ghile and oil
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marinate pork with this mixture in a zip lock bag for 2 hours in refrigerator, turning it periodically
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with grill on medium heat, grill pork until just cooked through, 3-5 minutes per side
Notes
Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4 inch or less in diameter. They are on the high side of hot. Find in Asian markets. you can substitute fresh cayenne chiles or 1/2 teaspoon chili sauce such as siracha.
Ingredients
- 4 Each Boneless skinless Chicken breast
Instructions
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Pound breasts flat
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Season to taste
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Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
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Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
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Flip each chicken breast over.
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Reduce the heat to low.
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Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek
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After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
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After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check — the chicken should be at least 165°F. Slice and eat.
Ingredients
- 1 part lemon juice
- 2 part butter
- some dash thyme optional for marinating
- some dash peppercorn optional for marinating
- some dash salt
- some dash pepper lemon pepper if available
- some drizzle olive oil
Instructions
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Marinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes.
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While the swordfish marinates, prepare the charcoal grill for high-heat grilling.
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Brush the fish with oil (if not marinated) and season on all sides with Kosher Salt and freshly ground pepper.
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Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be browned on the outside and still slightly pink on the inside.
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Melt the butter in a small pan on the grill until it starts to turn golden brown, 3 to 4 minutes.
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Move it off the heat and carefully add lemon juice and swirl to combine.
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Once you turn the fish over, begin brushing some of the lemon-butter onto the cooked side as it finishes grilling.
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Serve the swordfish with a drizzle of the lemon-butter, a sprinkle of coarse salt and a lemon slice.