Seafood

THAI SPICY BRINY COCKLE SALAD

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AS HAPPY AS A CLAM

It’s veterinarian-day for me again, how about you?  Whatever your day’s like, appetize it with this spicy, herby, briny and juicy cockle salad (you heard right), from one of Fatty Crab’s and Fatty Cue’s Zak Pelaccio.  It tastes like the ocean with an attitude, certainly one of my favourite, and most interesting and delicious treatment of shellfish yet.  And I promise it will kick-open your palette, get you ready for whatever that’s on your plate.  Wish you a day as happy as a clam.

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Serves:  4 as appetizer

Adapted from Zak Pelaccio’s Eat With Your Hands

I like to use an assortment of cockles and clams for this dish.  In this case, tiny cockles for their meats plus larger/prettier clams for their shells.  You can choose whatever variety you like.  The original recipe does not include the kaffir lime leaf, but I added it because I think it gave the dish a sharper edge.  Use if you have it available (they freeze really well in the freezer).


THAI SPICY BRINY COCKLE SALAD

Ingredients

  • 3 lbs assortment of cockles and clams
  • 2 tbsp extra virgin olive oil
  • 1/4 cup rice wine or white wine
  • 2 ~ 3 small red Thai chili
  • 2 cloves garlic
  • 1 lime leaf (if available), with the stem removed
  • 3 tbsp lime juice
  • 2 tsp fish sauce
  • 2 tsp light brown sugar
  • 4 small Asian shallots, finely sliced
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped cilantro

Instructions

  1. Bring 2 tbsp of extra virgin olive oil and 1/4 cup of rice wine (or white wine if you prefer) to a boil. Add the clams and cover the lid. Cook for 2 min, then remove the lid and start picking out clams as they open (clams open at different speed so this way, you can avoid over-cooking them). Once all the clams have opened, continue to simmer the liquid until it's reduced to 1/4 cup.
  2. Meanwhile, remove the clams from the shells (you should have about 1 cup of clam-meats). Keeping a few shells that are bigger and prettier.
  3. In a stone-mortar, mash the red chili, the garlics and lime leaf until paste-like. Add the lime juice, fish sauce, light brown sugar, finely sliced Asian shallots, chopped mint leaves, chopped cilantro and the clam-meats. Mix to combine.
  4. Scatter the preserved shells over the serving platter, then spoon the clams to fill the shells. Pour the reduced clam-juice over. Serve with extra lime.
http://ladyandpups.com/2014/10/26/thai-spicy-briny-cockle-salad/
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DIRTY THAI FRIED RICE

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IF YOU DON’T DO IT, SOMEBODY WILL

EVEN though, for quite a while now, you and I have been sort of sitting inside a semi-private room, staring at each other and talking about what I ate yesterday… when it comes to predicting what you would actually like to eat, sadly, I’ve got very little clues.  As a matter of fact, for the sake of honesty and sanity, I spent a great deal of obsessive and compulsive effort not to think too much about that.  Instead I try to say, or at least most of the times, that hey look, if it hasn’t already, this is the kind of stuff that will make your world a much more exciting and tastier place.

I can’t say I’ve been completely frank… I was too afraid that this rom would look like a swimming pool inside a Pig’s soft parts, but on the other hand, striking the balance has proven to be tricky.  After all, convincing people to watch someone downing a tripe stew on TV, vs to make it themselves at home, is two completely different things.

But lately, I came across a recipe that, I believe, could be the great missing link.

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VIETNAMESE Chả Cá FISH TACO

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WE FOUND OUR WEAKENED FOOTSTEPS AT ITS TURQUOISE COLORED DOORWAY

THE official statement is, that like all other celebratory spirits who paint golden eggs on Easter, play Frank Sinatra on X’mas and wash their faces with Buffalo wings on Superbowl, we the family of forever-festivity, ate tacos on Cinco de Mayo and danced to a whirlpool of margaritas this past Sunday.

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MEXICAN CHORIZO + GARLIC SHRIMP BURGER

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“BOYS WILL BE BOYS?”

What happens when you practice general lawlessness between a 6-pounds white prince who has, for his entire 14-years of life, consistently mistaken himself as a Magnificent Pit Bull, and a 26-pounds mutt boy who, constantly subjected to his ambiguous status in the house, has quietly developed some sort of combative inferiority-complex?

Sibling rivalries?  Boys will be boys?  I don’t think so… there’s a hole on Dumpling’s neck right now that looks like my ultimate parental failure.

I know, I know, Cesar Millan, that it’s my fault and not theirs.  So now allow me to present you this fresh pork chorizo burger with melted manchego cheese with garlic shrimps and paprika mayo, while I run off to to get some really dirty looks from the vets.  Enjoy.

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TORCHED SALMON IN GREEN JUICE SAUCE

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“REVELATIONAL… INGENIOUS… DO YOU JUICE?”

Last week I discovered something revelational… ingenious… a recipe that isn’t just a recipe, but an idea.  A method with infinite possibilities.  The final product tasted so extravagantly delicious, the word “healthy” didn’t even come within a mile in association, and I was simply going to pitch it to you as the best and easiest damn salmon dish you’ll ever encounter.  Little did I know that I almost regrettably left out the single greatest marketing value it may possess, until last night, I ran into this question:

Do you juice?

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PORKY, GINGERY SHRIMP TOASTS

“HAS IT BECOME OBVIOUS?  I LIKE SHRIMPS”

Can I rudely leave you alone with this crunchy… buttery… porky, gingery shrimpy thingy today even though you were just introduced?  Not that you’ll need any persuasions to take them home to your bed, but you know, I still feel like explaining myself why I’m in such a hast today.  Well, first, It’s been the third consecutive “blue sky day” here in Beijing which is as rare as a Macy’s Thanksgiving Day Parade through The Black Gate of Mordor, so yes first, I think I should step outside my nest.  Secondly, yesterday as I was routinely sipping my afternoon joe while courting my laptop, through the misty reflection of the screen I saw there he was… Rebeus Hagrid, in his bad hair-day.  So yes secondly, I think I should step outside my nest.  Thirdly, there’s a fabulous red skirt from Zara with my hip’s name on it.

First-second-who?

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