Steamed Clams With Lemons And Calabrian Chiles Recipes

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CHARRED RAPINI WITH ANCHOVIES AND FRESNO CHILES



Charred Rapini with Anchovies and Fresno Chiles image

Provided by Antonia Lofaso

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
Granulated sugar, for sprinkling
4 heads rapini, stems trimmed
10 anchovy fillets, roughly chopped
1 cup finishing olive oil
6 tablespoons red wine vinegar
1/4 cup picked fresh basil leaves, roughly chopped
1/4 cup picked fresh Italian parsley, roughly chopped
4 tablespoons chopped cured black olives
1 Fresno chile, stemmed and finely chopped
1/4 cup cooking olive oil
2 tablespoons chopped garlic

Steps:

  • Bring a large pot of equal parts salted and sugared water to a boil. Once at a boil, add the rapini and blanch until bright green but still firm, 3 to 5 minutes. Add to an ice bath until cool, then allow to thoroughly dry on a kitchen towel-lined sheet tray.
  • Mix together the anchovies, finishing olive oil, red wine vinegar, basil, parsley, black olives and Fresno in a small bowl. Set aside.
  • Heat a 12-inch cast-iron skillet over medium-high heat and add the cooking olive oil. Once the oil is heated, add the rapini, in batches if needed, and allow to slightly char, about 3 minutes. Add the chopped garlic and stir to combine, allowing the garlic to soften and bloom, about 1 minute. Transfer to a platter. Drizzle with the anchovy vinaigrette.

STEAMED CLAMS FOR TWO



Steamed Clams for Two image

I came across this recipe and first thing I thought was "Not the Steamed Clams I grew up on" but thought this was a more elegant version of the steamed clams I loved eating as a kid in the summer. I haven't tried this recipe yet but can't wait to try these and surprise my family with these. Recipe source: Bon Appetit (March 1984)

Provided by ellie_

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

6 tablespoons butter, melted
1/4 cup white wine
1/4 cup water
1 tablespoon parsley, minced
1 dash hot pepper sauce
1 1/2 lbs clams, scrubbed
lemon wedge, garnish

Steps:

  • In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
  • Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
  • Divide clams (in their shells) in two bowls.
  • Strain broth and ladle over clams.
  • Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 582.5, Fat 37.9, SaturatedFat 22.2, Cholesterol 207.4, Sodium 443.1, Carbohydrate 9.7, Fiber 0.1, Sugar 0.3, Protein 43.9

CRISPY CAULIFLOWER WITH LEMON AIOLI



Crispy Cauliflower with Lemon Aioli image

This crispy cauliflower is straight from my Italian grandmother's recipe book!

Provided by Antonia Lofaso

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Neutral cooking oil, for frying
8 large eggs
2 cups rasp-grated Parmesan
2 cups all-purpose flour
2 tablespoons kosher salt, plus more for seasoning
1 head cauliflower, cut into evenly-sized florets
1 cup mayonnaise, such as Hellmann's
1/3 cup lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
Block of Parmesan
1 lemon, zested
2 tablespoons chopped fresh chives

Steps:

  • For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
  • Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
  • For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
  • Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

STEAMED CLAMS WITH LEMONS AND CALABRIAN CHILES



Steamed Clams with Lemons and Calabrian Chiles image

Provided by Antonia Lofaso

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

2 sticks unsalted butter
2 sprigs fresh parsley, plus chopped fresh parsley for garnish
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons chopped garlic plus 1 whole clove garlic
2 tablespoons chopped preserved lemon
1 tablespoon chopped Calabrian chiles
24 Manila clams
1 cup white wine
3 lemons, cut in half
Four 2-inch slices ciabatta bread
Extra-virgin olive oil, for drizzling
Kosher salt

Steps:

  • Preheat the grill over medium-high heat.
  • Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
  • Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
  • Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.

BEEF TENDERLOIN WITH ROASTED WILD MUSHROOMS



Beef Tenderloin with Roasted Wild Mushrooms image

Beef tenderloin is what I make most holidays. It's a beautiful cut of meat, and the mushrooms are so perfect for the colder months. It's simple and comforting.

Provided by Antonia Lofaso

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 31

1 whole beef tenderloin, trimmed and tied
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Neutral cooking oil, for cooking
6 tablespoons unsalted butter
1/2 pound beef fat
1 pound high-marrow beef bones
1 carrot, chopped rough
1 celery stalk, chopped rough
1 yellow onion, chopped rough
3 cloves garlic, chopped rough
1/3 cup dried porcini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh sage
4 cups Armagnac
1 cup veal demi-glace
3 cups chicken stock
3 tablespoons green peppercorns
5 tablespoons unsalted butter, cold
3 pounds assorted wild mushrooms, trimmed
3 tablespoons unsalted butter
3 sprigs fresh parsley, leaves finely chopped
1 sprig fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
8 ounces unsalted butter
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Steps:

  • For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
  • Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
  • For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
  • Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
  • Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
  • For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
  • For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
  • Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

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