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Wow, that old saying of “You learn something new every day,” really is true, isn’t it?  I was thinking of writing a cute little title for this dish, playing on an old Mother Goose rhyme; Mary, Mary, quite contrary…etc, until I read the history and significance of the rhyme.  Um, let’s not use that particular imagery on the cooking blog. Yikes! So, a simple title will have to suffice, because the only other clever thing I can think up using the word, “cockle,” is probably also inappropriate for a cooking blog. lol

It’s Cockle season!  Yes!  Cockles are (in my opinion) better than clams….they are a type of mollusk, small and heart shaped, and if you really would like to know all about them, here is a link to Wikipedia detailing the exact nature of the creature.  What Wikipedia doesn’t tell you, though, is that the cockle is delicious!  It’s sweeter than a clam, and quite tender and succulent.

ZenChef over at Chefs Gone Wild made a the other day, which I had planned on trying this week.  Unfortunately, my market’s clams left much to be desired.  Which is strange, considering that they are almost always available and fresh and begging to be purchased and made into something wonderful.  They did, however, have cockles, and I think that I’m almost happy that the cockles were screaming at me instead.  The delicately sweet flavor lends itself really, really well to this garlicky white sauce,  And over pasta?  Yum.  I will definitely try soon, though. 

Ingredients:

1/3 cup extra-virgin olive oil
6 garlic cloves, sliced
1 medium onion, minced
3-4 small dried cayenne peppers
1 cup dry white wine
1 cup water
1 1/2 pounds (750 grams) linguine
2 pounds (1 kilo) cockles (soaked in salted ice cold water for a minimum of 1 hour)
1/4 cup butter, in pieces
1 bunch flat leaf parsley, roughly chopped
*optional, but recommended* 2 tablespoons cornstarch mixed with 1/3 cup water
freshly grated parmesan cheese to taste

Preparation:

Get your water going for the pasta…you’ll want to salt it fairly heavily and bring to a rolling boil.
Meanwhile, begin your sauce.
Heat olive oil in a wide, medium depth soup pot.
Saute garlic first, just until beginning to turn golden, then add onions and saute until translucent and tender.
Add cayennes, wine and water and cook about 3-5 minutes over moderate heat.
By now, your pasta water might be ready, so pop the noodles in there and prepare according to package directions.
When the pasta is done, drain well and return to the pot.
Ok, back to the sauce.
Season with salt and freshly cracked black pepper, then add the cockles and cover.
Cook over moderate heat for about 5 minutes or so, until cockles have opened (discard any that haven’t opened, they’re not fit to eat).
Remove from heat, add butter and parsley and stir.
Add cornstarch slurry if using and stir some more, then reserve.
Is your pasta back in the pot? Ok, then it’s time to pour the cockles and sauce over your pasta and stir well to combine.
Discard any empty shells you find.
Sprinkle with parm to taste and enjoy!
Oh! Be sure to have more of that dry white on hand to drink with this dish.

Giz and Psychgrad over at Equal Opportunity Kitchen are hosting a blogging event called Tried, Tested and True. 

 

The event is basically a roundup of our favorite recipes, the ones that are always in rotation, that get rave reviews from our families, friends and anyone else that is lucky enough to dine at our tables! ;)  I have quite a few recipes that fit this description, but the one I thought of immediately was Parmesan Crusted Chicken with Broccoli and Fusilli.  Originally, one of my best friends in the whole wide world, Elle at Elle’s New England Kitchen,  shared this recipe with us gals, and I couldn’t WAIT to go out and get the stuff to try it.  I mean, jeez!  It’s got all of my favorite stuff in there!  Chicken, greens, gaaaaahlic, freshly grated Parmiggiano-Reggiano, a delicious lemon pepper vinagrette…and the pasta…holy dear Lords of pasta, this is just amazing….her recipe began with bow-ties, but I’ve since switched to fusilli (the twisty, spiraly lookin stuff).  Broccoli is probably one of my favorite vegetables, throw in some more parm, toasted pine nuts, lemon and garlic–OH and butterrrrr and you have me swooning with delight.  Elle’s recipes *always* rock my world.  And I mean ALWAYS.  What can I say?  The girl can cook, folks. 

Ingredients:

1/2 pound (200 grams) fresh greens of choice, washed and thinly sliced (I used baby romaines this time)
1/4 cup fresh squeezed lemon juice (2 lemons)
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 pound (100 grams) freshly grated parmiggiano-reggiano
2 pounds (1 kilo) thin chicken fillets
2 large eggs plus 2 tablespoons water
1 1/4 cup seasoned bread crumbs
1/2 cup freshly grated parmiggiano-reggiano cheese
1/4 cup light olive oil for frying

Preparation:

Prepare your greens first, and set aside.
Whisk together lemon juice, extra virgin olive oil, salt and pepper and reserve (this is your vinaigrette).
Prepare your chicken “station.”
Beat eggs and water in a deep plate.
In another deep plate, combine seasoned bread crumbs, parm, salt and pepper.
Dip chicken in egg first, then in bread crumb/parm mixture.
Set aside on a plate.
Repeat with remaining chicken fillets.
Heat olive oil in a large skillet.
Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown.
Plate the chicken, then place a a bit of greens over each chicken breast.
Dress with lemon pepper vinaigrette and top with extra freshly grated parm.
You want this, don’t you? I can tell.

Now, the perfect accompaniment to this meal IMNSHO, is the Broccoli and Fusilli. Also Elle’s recipe.

 

Ingredients:

1/2 pound (200 grams) fusilli (the original recipe calls for bow-ties)
1 head broccoli, cut into florets
2 tablespoons butter
2 tablespoons olive oil
4-5 cloves garlic, minced
zest of 1 lemon
1/2 teaspoon fresh ground black pepper
juice from 1 lemon
1/4 cup toasted pine nuts
1-2 teaspoon kosher salt
freshly grated parmiggiano-reggiano cheese

Preparation:

Cook pasta according to package directions.
Drain.
Meanwhile, bring broccoli to a boil in salted water and cook until tender, about 5 minutes.
Drain and set aside.
While your pasta and broccoli are cooking, heat butter and oil in a small sauce pan and saute garlic until golden.
Add lemon zest and stir.
Remove from heat.
Add the pepper and lemon juice and stir well.
Pour this over the broccoli and pasta.
Add pine nuts and freshly grated parm to taste (I use a generous half cup or so).
Toss well.
**note**it’s a good idea to make the pasta first, then the chicken if making these together. The pasta reheats really well.

So, remember I was telling you about all the grilling we’ve been doing?  Often times, the leftover grilled meats and vegetables are less than appealing, am I right?  I mean, who wants to eat a cold chorizo?  Chorizo is one of the best things EVAH just off the coals, but later?  Not so great.  They tend to be dry when reheated, and generally not the most appetizing of foods.  Other ingredients are easier to find uses for, like roasted peppers and baked potatoes for example.  Potato salad, anyone?  But, I was feeling guilty about tossing all of those lovely chorizos after our barbecues…there must be *some* way to salvage them?  Well, there is.  And it’s delicious!  And they are revived to their delectable juicy selves.  Awesome! :D  Just look at these tasty little bites of goodness:

There are many names for this particular style of egg dish.  Here in Spain, we call it a “tortilla,” whereas in Italy, it’s called, “frittata,” and in the States it’s generally referred to as an omelette (depending on your heritage, that is. lol).  The funny thing is that tortillas are made with eggs, but it’s really about the ingredients you add to them.  Traditional Spanish tortillas are all about the potatoes.  This one includes the conventional potatoes, but also includes delicious toasted garlic, onion, roasted red peppers and grilled chorizo to make for a mighty tasty, wonderfully easy meal.

Ingredients:

2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 large Spanish onion, minced
3 baked potatoes, skin removed and roughly chopped
3 chorizos, grilled and chopped
1 roasted red bell pepper, chopped
8 eggs, beaten
salt and pepper to taste

Preparation:

Heat the olive oil in a medium sized, deeper saute pan.
Saute garlic until golden, then add onions and continue to saute until translucent.
Add potatoes, chorizos and peppers and heat through.
*note* if you don’t have leftovers, I suggest baking the potatoes in the microwave or oven until done, and cooled, using canned roasted peppers, and for the chorizo, just saute it until cooked through before adding the potatoes and peppers)
Meanwhile, beat eggs with salt and pepper until beginning to froth.
Reduce heat to low, and pour eggs over meat and vegetables.
Stir around a bit, to permit egg to solidify slightly, then cover.
Using a spatula, press egg toward center occasionally, to form the rounded edge.
After about 10 minutes, when egg is beginning to set, carefully place a large plate over the saute pan (one that larger than the pan).
This is the tricky part.
I usually count to three and flip the tortilla onto the plate.
Please be careful not to burn yourself! It’s also important to make sure the egg is beginning to set before doing this, or you’ll have egg all over the place. Ask me how I know this. LOL
Wipe out saute pan, and add a bit more olive oil.
Slide the tortilla back into the pan and cover.
Repeat the pressing of the sides occasionally, and when the egg is really looking like it’s set, sort of “shake” the tortilla around in the pan a bit to prevent sticking.
This should take about 10-20 more minutes, depending on the size of your pan.
Repeat the “flip” process (I find that it looks prettier when you flip a second time).
To see what a finished tortilla should look like, have a look HERE.
Serve as desired. Here I’ve cut the tortilla into cubes to serve as tapas.

You know, living here in the Canaries has it’s advantages. (duh! lol)  I love the fresh local produce that abounds in the produce markets, and whatever the season, we’ve always got fresh oranges, lemons, avocados, pineapples, kiwis, tomatoes, zucchini, and a number of others.  One thing that hasn’t caught on so much here is the concept of fresh herbs (apart from parsley, cilantro and spearmint)…My neighborhood vendor normally has fresh basil and arugula (not so common around here!), but this week, the basil was looking a little sickly.  Bummer for me, because I have been seriously craving Caprese salad to accompany one of the many barbecues we’ve been having lately.  You see, my dear hubs is on vacation, and our regular schedule is a bit out of whack.  Don’t get me wrong, it’s completely awesome having him home instead of never seeing hide nor hair of him! lol  Just that we’ve been veering off of the beaten path of routine.  Alvaro *loves* grilling,  so we’ve been doing a lot of that while he’s home, and frankly, I haven’t pulled out the camera or food set-up stuff to share what’s been gracing our table very much.  Besides, Alvaro likes to hog the computer! LOL  ;)  So, anyway, back to the salad.  Yesterday we grilled some steaks and potatoes, and I was hell bent on having my Caprese salad.  I have to admit, the fresh basil is crucial.  It wasn’t as good with dried, even though I let it marinate for about an hour, but, even so, it was still good, so I’ll share it.  Vine ripened tomatoes and buffalo mozzarella really make the difference, too.  I’m thinking that the next time I make a Caprese, I’m going to really go wild and use vine ripened cherry tomatoes, and chop up the motz and shred some fresh basil…a wild and crazy chopped up Caprese.  Because that’s what this world needs.  Fo reelz.  Seriously, this is SUCH an easy salad for any meal, I wholly recommend it.  But get fresh basil.  I’m just sayin.

Ingredients:

1 large vine ripened tomato, sliced thick
1 small round of buffalo mozzarella (8 ounce/200 grams), sliced
cracked black pepper to taste
sea salt to taste
extra virgin olive oil (cold pressed is best)
red wine vinegar (I like tarragon flavor)
1 teaspoon dried basil (please, learn from my mistake and use fresh instead–I’d go with about 1 handful of basil leaves, sliced chiffonade or even just roughly chopped or torn)

Preparation:

Layer tomato and cheese slices on a plate (and fresh basil).
Season with remaining ingredients.
Allow to marinate for about 1 hour.
Serve.
See? Easy Peasy.

 So, um, HIIIIII!!!!!  Jeez I’ve missed you guys!  :D  My parents’ short visit is now over, and it’s time to get back to daily life.  We had a great time eating, drinking, swimming and generally playing around for the whole time they were here.  I have a couple of new recipes to share…stuff that I made up especially for Mom and Dad, and I can’t wait to share them with you.  This is one of those recipes. :)  Let’s start with the title: Fiery Buffalo Chicken Burgers….

According to the :

“Fiery:  Adjective: 

Consisting of or containing fire.
Burning or glowing.
Using or effected with fire.
Easily ignited; flammable.
Feverishly hot and flushed: fiery cheeks.
Being in an inflamed, usually painful condition: a fiery boil.”

Buffalo wings are one of our favorite party foods.  Hot and spicy, perfect with a beer.   Everybody loves Buffalo wings, right?  So I got to thinking…We love chicken burgers, why not try to make a Buffalo version?  Wonderfully delicious, tangy and spicy, with a little blue cheese and celery to cool it down just a touch…This particular recipe might burn the roof off of your mouth if you’re not that into nuclear holocaust hot, so keep that in mind if you do decide to try these. lol  The heat can easily be scaled back by using Frank’s rather than Tabasco, and leaving out the extra cayennes.  But why on Earth would you want to do that?  ;)

 

Ingredients:

2 pounds (1 kilo) ground chicken breast
1 egg
1/3 cup bread crumbs
3-5 cloves garlic, minced
1/2 onion, minced
salt and pepper to taste
a generous splash of Tabasco sauce
1/2 cup flour (about)

1 cup mayo
1 tablespoon red wine vinegar
2 tablespoons milk
1 tablespoon ranch dressing powder
1/4 cup crumbled blue cheese
pepper to taste

2 tablespoons butter
3-5 cloves garlic, minced
4 fresh cayennes, sliced
2 bottles Tabasco sauce
1 tablespoon red wine vinegar
pepper to taste

8 buns, lightly toasted
celery to garnish

Preparation:

Prepare the burgers first…mix chicken, bread crumbs, egg, garlic, seasonings and Tabasco until thoroughly combined.
Carefully form 8 patties and dredge in flour.
Reserve on a plate.
Prepare the dipping sauce/dressing.
Combine mayo, vinegar, milk, ranch powder, blue cheese and pepper.
Cover and reserve in the refrigerator.
Now prepare the sauce.
Melt butter over medium heat, then add garlic and saute until golden.
Add cayennes and toss around a bit.
Remove from heat and add vinegar and Tabasco and stir to combine.
Reserve.
Heat a bit of olive oil or butter over medium heat and pan grill the patties. Depending on the size and thickness of your burgers, this should take about 5-6 minutes per side.
When burgers are cooked through and golden, add sauce to coat the patties. (You may want to add a little water so that the sauce coats the burgers well–not to cover the burgers, just so that the sauce is evenly distributed, then cook it down a little)
Serve burgers on toasted buns with blue cheese sauce and celery.
Be sure to have plenty of napkins on hand and lots of cool beverages! lol

Hi everyone!  Sorry I haven’t posted much, and even more sorry that I won’t be posting too terribly much in the next week or so.  My parents are here for a visit, and between the prep and all the fun we’ll be having, I don’t know if I’ll be taking the time to set up shots of the food we’ll be having.  Much love to all of you, SEE you SOON! XOXOXO