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Shaved Italian beef combo with crumbled fine Italian sausage on a grill kaiser bun with grilled onions and mozzarella cheese. It's a big one and goes near a pound I bet.
My favorite Chinese fast food from my local place, which is barbecued pork, black pepper chicken and fried rice. I had only half of it and saved the other half for dinner later.
Well, I can tell you what's tomorrow for lunch, one of my favorite things in summer (I know, it's April but here in So Fla it's summer already), as today I bought some great looking big clams.
I make them in wine, no water involved. Any dry white wine will do (Sauvignon, Pinot Grigio or Bianco/Blanc, Riesling etc...).
Clean the clam, dry them. In a large pan heat some oilve oil and a little garlic for 2 minutes. Add the clams, make sure they are not on top of each other, cover with wine (2 cups normally). Squeeze the juice of a lemon and throw the two halves in the pan. Add fresh garlic and abundant fresh parsley. I also like to add a litlle worcerstershire and a few dashes of tabasco).
Cover and leave at medium-high for about 5-7 minutes. Check the clams, they should be open. When they are open, they are ready.
At the end, I serve them in a large bowl eat them with some more fresh lemon juice, but the best part is to dip the ciabatta bread in the wine sauce. My wife and I can have a lunch with only that, love them.
For those who want to try variations, these are the ones I tried and the results:
substitute parsley with basil. Bad idea, didn't work well. However it worked great another time because I did not add the basil to the pan while cooking, just added it fresh at the very end.
Add orange zest/juice instead of lemon: liked that too
add parmesan cheese at the end: did not make sense, you lose the taste of seafood.
cooked in beer instead of wine: that was another of my NOT so good ideas...a waste. I did use a pretty powerful European stout though, I wonder if with some beer like Corona it might work better...I will try and let you know, but not tomorrow; tomorrow I am going with the sure thing.
Of course same thing can be done to mussels and scallops.
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