Roasted Clams With Pancetta And Red Bell Pepper Coulis Food

STEAMED CLAMS WITH HAM, BELL PEPPER, AND BASIL

Steps:

• Melt butter in heavy medium skillet over low heat. Add ham and bell pepper and sauté until light brown, about 10 minutes. Add garlic and dried red pepper; stir 1 minute. Remove from heat.
• Prepare barbecue (medium-high heat). Lightly brush baguette slices on both sides with oil. Grill bread until light brown on outside but soft on inside, about 2 minutes per side.
• Combine clams and wine in large pot. Cover and boil over high heat until clams begin to open, about 8 minutes. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open. Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil. Pour mixture over clams, dividing equally. Serve clams, passing grilled bread separately.

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS

Steps:

• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
• Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
• Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.

ROASTED CLAMS WITH HOT SPANISH SAUCE AND SWEET ONION AND GRILLED PEPPER RELISH

Steps:

• For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
• For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
• For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
• For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

PANCETTA PURSE WITH ROASTED RED BELL PEPPER AIOLI

Steps:

• Using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. Reserve, covered.
• Carefully cut up pancetta into small morsels (pea-sized).
• In a saute' pan or small pot, cook the pieces until crispy. Remove using a slotted spoon and dispense on a paper towel covered plate.
• Add pancetta into cheese mixture and stir. Reserve. Note: The heat from the bacon may melt the cheese a little -- that's okay.).
• Remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
• Next, scoop a heaping teaspoonful onto the center of each wrapper.
• Using a ramekin or small bowl. Fill with 2 oz of water.
• Dip a finger into the water and trace along the edge of each wrapper.
• Fold over the top half of the wrapper over the bottom half to form a rectangle,.
• Press and seal the seams with your fingers.
• While holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
• Reserve in refridgerator while you prepare the sauce.
• For the sauce: Place a fresh red bell pepper on the stovetop flame and allow the skin to char.
• Using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
• Remove from bowl, peel and discard the skin. Then remove the stem and the seeds and also discard.
• Utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
• Add water as needed to thin to a sauce consistency. Pour into a ramekin or small bowl.
• Frying:If you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
• Remove purses from refridgerator and place in saute' or fry pan.,.
• Fry for 3 minutes or until golden brown. (Note: Oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. If it's not, remove and wait a few moments.
• In a deeper fryer, the purses will float to the surface when they are done.
• Remove from oil using a slotted spoon. Allow to drain on a paper towel linede plate.
• Serve with sauce and enjoy!

ROASTED CLAMS CASINO

Steps:

• For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.
• When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve.
• Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes.
• Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.
• Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt.
• For the breadcrumbs: Preheat the oven to 425 degrees F.
• Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.
• Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges.

RED PEPPER COULIS

Steps:

• Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
• Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
• Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.