Beer Steamed Clams

Because the last post was such a hit, we're keeping in the theme of cancelled TV shows that have been brought back. This week's inspiration is Firefly. Just kidding, Internet, you're never going to get that show back on the air.

Summer is creepily hiding around the corner wearing cut-offs and espadrilles while holding a super-soaker. All personifications aside, Summer in my mind means fresh seafood. Sure you can get seafood literally anytime of the year, but every summer seaside trip has cemented the idea center in my mind that seafood is Summer fare.

Clams are essentially meat-filled rocks. When it comes to cooking these little meaty rocks most use water or wine to steam theirs, but I decided to go down a different path with this recipe.

Beer Steamed clams

2 Servings

• 1 lbs Clams
• 1 bottle of Beer (I suggest a blonde ale)
• 1/4 cups chopped Onion
• 2 tablespoons Olive Oil
• 1 tablespoon minced Garlic
• 2 tablespoons Butter
• juice and zest from half a lemon

1. Pour the olive oil in a sauce pan, be sure it has a lid. Heat the oil over medium, add the onions and garlic; cook until slightly caramelized. 
2. Pour in the beer and turn the heat up to high and cook until boiling. Once the beer reaches a boil add the lemon juice and zest. Oh and the clams.
3. Cover with lid. Once the clams have opened their shells then they're cooked.
4. Scoop out the clams with a slotted spoon and place in the bowls you're serving them in. Add the butter to the liquid that's in the pot and stir until the butter is melted. Once melted pour the briny mixture over the clams in each bowl. Serve and garnish with, uh lets say parsley. 

I'm not adding to my already embiggened ego when I say this is the best kale recipe I've ever came up with.

Whiskey Cooked Kale

2 servings

• 1 bunch of Purple kale chopped
• 2 tablespoons olive oil
• 1/4 cup sliced Onion
• 1 tablespoon minced Garlic
• 1 shot of Whiskey
• 1/2 teaspoon garlic salt
• a pinch Salt
• a pinch of Pepper
• juice from 1/2 Lemon

1. Heat the olive oil in a large skillet or wok over medium heat and add the onions and garlic; cook until slightly caramelized.
2. Add the kale to the pan, stir a few times to coat the kale with the oil, then add the lemon and whiskey.
3. Cook until the leaves are wilted.

Garlic Parmesan Bread

2 servings (but if you're not as hungry as we were then I guess this could yield 4 servings) 

• 1 loaf sliced French bread
• 6 tablespoons soft butter
• 2 tablespoons olive oil
• 2 tablespoons of minced fresh parsley (About 2 sprigs)
• 2 tablespoons of minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/3 cup parmesan cheese grated

1. Pre-heat oven to 375. Mix the butter, olive oil, parsley, garlic, and the spices in a bowl. Use pastry brush to apply the garlic butter to the bread. Top with parmesan cheese.
2. Place in oven until cheese is melted. 

All three elements of this meal work well together. Both the texture and taste vary between each piece, but support one another as if they were a part of a three-piece band. If you're looking for a simple-to-make dish for a quiet summer evening to eat out on the porch then I would recommend making every component of this meal and letting it meld together in your stomach. Enjoy!

As always this blog wouldn't be half of what it is without the fantastic Katy Weaver and her ability to take amazingly beautiful photos.

Panko Beer Battered Asparagus

This is the first in my new line of recipes in which I make healthy foods into unhealthy dishes. Even though the asparagus is fried, it makes for a great summer lunch or appetizer. Now, I sort of just winged this recipe, so if you feel like there's something missing then I encourage you to add it.

Panko Beer Battered Asparagus

• 1 cup flour (plus a little extra)
• 1 teaspoon backing soda
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 chili powder
• 1/2 teaspoon pepper
• 1 egg
• 3/4 cups beer (something light, no porters or stouts)
• Panko
• Oil for frying

1. Mix all the dry ingredients in a large bowl, except the panko. Mix in the egg and beer. Place the panko in an empty pie pan. Heat the oil over medium high heat. Cut the thick ends off the asparagus and coat in the extra flour. Dip the asparagus in the batter and then lightly coat the asparagus in panko. Fry the asparagus in the oil until the panko and batter turns golden brown. 

Chili Lemon Alioli

• 1 cup mayo
• 1 teaspoon chili powder
• 1/4 teaspoon lemon zest
• 1/2 teaspoon lemon juice 
• 1/2 teaspoon garlic salt

1. Mix everything together in a bowl and then dip the asparagus in. 

Dip these fried spears in the alioli and enjoy out in the sun with the left over beer.