Hey Summer!

Summer is finally here, we are officially 2 days in! Michael vows to surf more and stress less, and I vow to be super tan and wear more fun clothing. Along with the vows, we are also recalling smells and tastes that really remind us of summer. Anything grilled on a BBQ, watermelon, cold lemonade, sweet berry pies, these are all things that bring up my childhood during the summer. What Michael and I also vow, is to bring some delicious recipes that will bring back your childhood summer days, and maybe inspire some new summer traditions.

We hope your summer starts off wonderfully!

 

Happy Father's Day Manchego Baked Clams!!!

Happy Father’s Day!!! Father’s Day should be every day not just one day, but since we want to give everyone a great simple thing to make this father’s day we made simple baked clams.

Along with great BBQ, seafood seems pretty manly, so these bad boys can be made and ready to eat in 10 minutes, that is if your manly father is there to open the clams other, otherwise it may take about 30 minutes.  So enjoy these simple manchego whole baked clams for father’s day!

*If you don’t have granulated garlic you can use 1 teaspoon garlic salt with a Tablespoon of minced garlic.

Ingredients: serves about 6 about 5 clams per person

30 clams
1 cup panko bread crumbs
½ cup manchego cheese
1 Tablespoon granulated garlic
¼ cup plus 1 teaspoon salt
¼ cup chicken stock
1 small jar diced tomatoes

To get everything going  preheat your oven to 450 degrees and place your clams in a large bowl of cold water and ¼ cup salt and let sit for about 10 minutes to clean some of the grit out, and then rinse under running water.

Next place the clams on a baking tray and place in oven for 3 minutes, just enough time to allow the clams to open.

Open and clean the clams by breaking the two shells apart and removing the clam completely with a butter knife, get all the grit out, and then place the clam back on one shell.

In a small bowl mix together the bread crumbs, grated manchego cheese, salt and granulated garlic. Slowly add the chicken stock, until the mix is almost wet. Pack the clams with the mix and lay back on baking tray. Fill the bottom of the tray with about a ¼ cup of water, this way the clams will stay moist.

Place back in the oven, but now on broil, for 6 minutes.

Remove, top with diced pimento and enjoy!

Happy Father’s Day!!

Bomb Banh Mi

One of the most satisfying things to do when you are hungry is to get a huge sandwich that is wrapped in parchment paper, unroll it, lay it out where you are eating, and then take a huge bite. Any kind of street food or fast food comes in some awesome wrapping or sprawled out on some gorgeous paper hot dog tray, and there is no exception to the Vietnamese street food sandwich Banh Mi.

Banh Mi actually refers to the bread that the Banh Mi sandwich is served on, it is a very airy version of a baguette which was brought to Vietnam by the French when the French colonized. They are typically made with a type of pate but we have decided to marry the glory of American grilling with this delicious Vietnamese street food.

Our Banh Mi is a grilled marinated flank steak, accompanied by a five spice pickled slaw of carrot and parsnip, red cabbage, and topped with cilantro.

Ingredients: Makes 3

1 loaf soft baguette
1/2 head red cabbage
1 handful of cilantro

Slaw:
1 large parsnip
2 large carrots
1 Tablespoon Five Spice
½ cup rice wine vinegar

Steak:
1 ½ lbs skirt steak
3 cloves garlic
3 Tablespoons olive oil
2 Tablespoons garlic salt
3 Tablespoons fish sauce

To start off we want you to prep and marinate your meat. Start by laying your meat out and using a sharp knife, cut any excess chunks of fat or silver skin (which is the connective tissue) so that the meat doesn’t become too tough. Next smash up your garlic and in a large bowl marinate your meat in all the meat ingredients, flipping a couple of times to saturate both sides and refrigerate as long as you can, preferably overnight, but hey we don’t all have that kind of planning time, so even 20 minutes is fine.

Next peel and shred the parsnip and carrots. In a small sauce pan boil vinegar and five spice, once boiling remove from heat and add parsnip and carrot and let sit for 10 minutes. Once that is done you can store up to a week with the pickling liquid in a jar.

To cook the steak heat a grill pan at medium high heat, and once at desired temperature place steak on. Let cook on each side for about 6 minutes, depending on how thick your steak is check the inside to test the doneness. Otherwise you just want to get a nice sear on to add a nice crispness. Let steak sit for 10 minutes before you slice.

To assemble the sandwich, cut the baguette into thirds and then down the middle, lay the meat down, then some pickled slaw, then some sliced cabbage, then top with a pinch of cilantro!

Enjoy!