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Apr 13, 2010

Chicken Cacciatore


1 family package of Chicken Thigh and Legs.
2 can whole peeled tomatoe
1 large onion
1 container of portabella mushrooms
1 red bell pepper
1/2 bag of red potatoes

Place Chicken in skillet with little bit of olive oil. Sautee both sides until golden brown. (chicken will still be raw)
You can also just put the chicken in the roasting pan without sauteing them, but it will taste like boiled chicken, so I like to crisp it up a bit by sauteing them.

Place chicken in roasting pan.

Whole peeled tomatoes; slice tomatoes into chunks. Keep the xtra liquid that is in the can separate. Tomatoes are juicy so slice them up in a dish and then place into bowl with the liquid.
Stir in: 1/2 teaspoon salt, black pepper, garlic powder.
1 tsp of sugar, 2 leaves basil chopped and a pinch of oregano.

1 Large Onion; sliced
Put in frying pan with olive oil and sautee until golden brown.

Add whole peeled tomatoe mix above. Cook approx. 5 minutes.

Pour 3/4 of the mixture on top of chicken.

Then Add:

Potatoes: Peel and cut into chunks.
Mushrooms: Thickly Sliced.
Red Bell Pepper: Sliced into strips.
Add: the rest of the sauce mixture.
Cover with Aluminium foil

Bake 450 degrees for 30 - 45 minutes / until chicken is done.
Can be served with rice or wide Egg noodles.

White or Red Clam Sauce, Mussels, Seafood Marinara

Clams- Top Necks

Don’t forget to look below. I will have other variations or added ingredients to enhance the taste to the basic recipe.

To easily open clams. Buy Clams in advance. Put them in a bowl/pot and wash the shell. (Rub with your hands to make sure all sand are off of them.) Once outside shell is cleaned put them into the freezer for atleast 1 day. Once frozen, fill the pot with very hot water and leave the clams in there for a few minutes. This forces them to open up and then it is much easier to slide the clam knive in and spread them open. (Clams can also stay frozen for many months.)
Very important!!

When you open the clams and it smells bad, throw that one out! Clams should not have a bad stinky smell to them.

· While opening them place your hand over a empty bowl so any juice from the clams can drop into their first. (you don’t want any bad clam [juice or clam] to mix with the good ones. If ruins the whole thing.)

· If clam is good then place that juice into another bowl. I use a small sauce pot with a small pasta strainer on top. This way when I open the clam and it smells good then I just place it in the strainer. The clam stays on top and the juice of the clam drips to the bottom of the sauce pan.

Basic Recipe: 4 people

6 clams per person. Best size is Top necks. Using the clam knive to scrape clams out of shell into a bowl. As suggested above. If defrosted you can squeeze the yucky part out. (The black part) Or if frozen cut it out with a knife. Or you can leave it because that has flavor too. But, some people like to clean it out. (If clams are still frozen, keep the juice. It looks like a chunk of crushed ice) that will become the clam broth.

1/4 cup Olive Oil
 4 gloves of Garlic
Large Pinch of: Basil, Oregano, Parsley (fresh whenever possibly or dry)
Garlic powder and Black Pepper.
Do NOT add SALT. Clams are already salty.

1. Chop Clams in chunks. Not too small. The scallop piece (the clams piece that is stuck to the shell) must be sliced opposite the grain and small. It is a tougher piece. Set aside.

2. Sautee in sauce pan [Med/ High heat] olive Oil and Garlic to lightly golden brown.

3. Add Clams juice and spices. [Med high heat] Stir.

4. Cover and Bring juice to a boil. BE CAREFUL the juice in the pot will overflow so watch out.

5. Place Clams in boiled juice and cover, bring to first boil, remove lid, count about 15 seconds and remove pot from heat. (You don’t want them to boil/cook to long otherwise they will become hard.

That’s it. Now, Place over cooked Linquini.

Red Clam Sauce. Even easier. Look under my recipes for Marinara or Whole plum tomato.

1. Cook sauce.

2. Add just Cleaned chopped clams, ½ amount of the juice and cover. No spices, since they are all ready in the sauce. (If you like it spicy add a spec of hot pepper flakes.)
3. Bring Covered Clams to first boil, remove lid, count about 15 seconds and remove pot from heat. (You don’t want them to boil/cook to long otherwise they will become hard.}

Done. Put over pasta.

With Red or White Clam Sauce you can add at the same time as when you put in clams:

Shrimp (peeled and cleaned), Finely Chopped Red Pepper and Celery, ¼ cup Sour cream or any one of these separately.

You can also add whole shelled baby clams. Once clams shell opens it is cooked. Don’t eat unopened clams.

Steamed Clams or Mussels.

Place baby shelled clams in pot with butter, garlic powder, black pepper, and a little bit of water. (1/4 cup water enough so the butter doesn’t fry the clams. Cover and cook. When all the shells are opened it is done. The juice is from the butter, water and juices inside the clams.

For Mussels use Green kiwi mussels (farmed raised) they are large and clean. No bad ones. Most fish markets sell them in boxes. They come opened. Just rinse and clean outside of shell before you cook them. Can be Steamed or cooked with Marinara Sauce/ Whole Chopped Tomato Sauce. Same as above instructions.

Seafood Marinara:
Marinara Sauce Recipe. Cook sauce for 5 minutes then add ingredients below and cook for 10 more minutes or until cooked. A pinch of dry red pepper flakes. Cook over Medium heat. Sauce has a small boil to it.
Clams – shell washed (COOKED WHEN SHELL OPENS UP)
Also if you don’t want clams in shell then just put some whole clams in there.  I like to cut them up into 4 pcs.

Shrimp –
peeled and cleaned (COOKED WHEN SHRIMP TURN PINK)

Kiwi mussels – rinse shell ( COOKS IN MINUTES )
Calamari cleaned and sliced (COOKED WHEN WHITE AND FIRM)