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Home alcohol California Farm Chopped Clams and Crusted Pork: Iberian, Kosher and Halal

California Farm Chopped Clams and Crusted Pork: Iberian, Kosher and Halal

Name: How to cook California Farm Chopped Clams and Crusted Pork: Iberian, Kosher and Halal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 8 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Chopped Clams and Crusted Pork: Iberian, Kosher and Halal

Traditional Iberian farm dinner, hearty, healthy and tasty, but unusual, combining seafood with pork. We feed our piggy acorns for the best tasting pork. You can get the same type of flavor by searing your store bought meat in sesame oil. Marinaded pork or chicken breast chunks are pan seared till crusty and then simmered in clam or mushroom juice and chicken broth with clams or lions mane mushrooms, olives, onion, garlic, spinach and roasted tomatoes. Served with crusted bread for dipping the sauce and served with crisp fried french fries sprinkled with smoked paprika powder. If you prefer kosher or halal, replace pork with chicken breast and seafood with lions mane mushrooms and mushroom broth. Same delicious taste, recipes below.

Ingredient

Food ration :

2 people, 8 dinners

Cooking time :

Overnight marinade, 3 hour bake and simmer

1 pound

chopped clams frozen in clam juice

2 pounds

pork shoulder or loin, in chunks

1 Cup

white wine

1/4 cup

lime juice

1 Tbs

sugar

1 Tbs

sesame oil

1 Tbs

smoked paprika powder

4 cloves

peeled garlic, crushed

4 leaves

laurel, crushed

1 cup

chicken broth

4 cups

roasted and pureed tomatoes

1 cup

onion slices

1 cup

olives

2 cups

fresh chopped spinach or 1 cup frozen

4 cups

freshly cut russet or yukon french fries in 2 quarts peanut oil, filter and reuse

1 Tsp

smoked paprika powder to sprinkle on french fries

fresh baked sour bread rolls

Cooking instructions

* Step 1

Thaw frozen chopped clams in fridge overnight. In ziplock bag, add wine, lime juice, smoked paprika, other spices, garlic, sesame oil, add chunked meat, shake and marinade overnight in fridge.

* Step 2

In dutch oven, heat sesame oil to smoking and add dried marinaded chunked meat, stir, brown and crust the meat, about 10 minutes. Thaw the frozen roasted pureed tomatoes.

* Step 3

Add the leftover marinade to the crusted meat, add clam juice, a cup of chicken or mushroom broth, the roasted tomatoes, the onion, the olives, simmer 3 hours in dutch oven, lid on. Stir regularly.

* Step 4

Taste. When sauce tastes perfect and meat is fork tender, add clams or mushrooms and chopped spinach, simmer till clam or mushroom is tender, about 7 minutes. Taste. Serve with french fries and bread.

* Step 5

Heat peanut oil to 350F degrees. Scrub and cut fresh unpeeled yukon potatoes into 1/2” french fries, rinse off the starch, dry in towel. Put fries in hot oil at the same time when you add chopped clams to the pork-garlic-onion-tomato-olive mix.

* Step 6

Fry 10 minutes, lift fries out of oil, drain, increase oil temperature to 375F, crisp the french fries (about 2 more minutes), drain, sprinkle with smoked paprika powder, serve. Filter and reuse oil. Your net use of oil is probably no more than two tablespoons.