Pacific Northwest Microwbrew Steamers With Bread Recipes

PACIFIC NORTHWEST MICROWBREW STEAMERS WITH BREAD

Steps:

• In a large non-reactive pot with lid, melt butter.
• Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
• Heat just to a simmer and stir in mussels or clams.
• Cover and steam 4-7 minutes till shells have opened.
• Discard any that have not opened.
• Put clams in individual bowls and ladle broth over.
• Serve with crusty bread for sopping.

MICROWAVE BREAD

Steps:

• Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
• Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.

EASY PACIFIC NORTHWEST STEAMERS

Steps:

• Rinse and drain clams; set aside.
• Heat olive oil in large heavy pot over medium heat.
• Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
• Add sherry and water and heat until steaming (about 1 min).
• Add clams, cover pot and cook 5 minutes.
• Add butter and stir gently until well blended with juices.
• Ladle out clams into a large serving bowl.
• Remove any clams that did not open all the way.
• Pour remaining juices over clams.
• Serve hot with fresh bread on the side.
• I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
• Don't forget another bowl to throw the shells in!

GRILLED LEMON-HARISSA CHICKEN

Steps:

• To make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl.
• Pound the chicken breasts to an even 1/2-inch thickness.
• Place the chicken in a large Ziplock bag and add the marinade. Make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hours.
• Prepare your grill by scraping it, oiling it and heating it to high.
• Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill. If you are using a charcoal grill, place the chicken directly over the hot coals.
• Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside.
• To make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. Bring to a boil and cook for 1-2 minutes.
• Whisk the flour into 1/3 cup cool water, then add to the marinade, stirring constantly. Bring to boil to thicken the sauce slightly. Remove from the heat and cool slightly.
• Pour the sauce over the chicken and serve.

STEAMERS AND BROTH

Steps:

• Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
• *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
• Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
• Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
• *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.