(09-14-2024, 09:47 AM)FlyingClayDisk Wrote: One of my favorite dishes, Linguine with White Clam Sauce. I've got a variation on this dish which will blow your socks clean off your feet. This is an InstaPot recipe and it's fantastic!
Go to the store and buy some garlic, a shallot, a can of Delallo or Progresso white clam sauce, a can of chopped clams, a bottle of clam juice. You'll also need 1/2 box of linguine. I'll assume you have butter and some white wine handy (preferably chardonnay)
Set your instapot (IP) to saute, and add a quarter stick of butter. Chop about half a shallot and saute in the butter. Right before the shallot is sauteed, add in 2 cloves of chopped garlic (you don't want this to cook long, maybe 1 minute). Switch the IP to pressure cook and set for 6 minutes. Add in the whole bottle of clam juice, the can of white clam sauce, and just the juice from the can of clams (not the clams...yet). You can add about 1/4 cup of white wind here also. Break the linguine in half drop in the pot.
Put the lid on the IP and let 'er rip for 6 minutes on high pressure. When it's done you will have a feast fit for a King!! But...but...WAIT!...what about the clams?? Yeah, so when the 6 minutes is up, vent the IP and stir in the clams and some Romano cheese. Let it sit for about 5 minutes and it will thicken as the clams heat through. Now you can eat your King's feast!
Oh, and be sure to add some good Romano cheese at the end (sacrilege for white sauces, I know, but just trust me...it's awesome!).
Side note - I love Linguine with White Clam sauce so much that I have about (25) different recipes for it! This particular recipe is both delicious and fast, because sometimes I want this dish so badly I just ain't got the time to waste...gettin' it in me belleh'!
I don't have an instant pot, but I do have some other brand electric pressure cooker is basically the same thing. I never thought about romano cheese and actually, this sounds really good. I'm not sure its really faster but I might try your version anyways... just because.
(09-14-2024, 09:58 AM)727Sky Wrote: Cajun Recipes to not-so-Cajun, over 4,500 recipes on this site were collected and compiled from Cajun Families located around New Iberia, Louisiana in the Heart of Cajun Country.
http://www.cajun-recipes.com/index.htm
https://www.cajun-recipes.com/html/gumbo.htm
I'm totally down with Cajun recipes but somehow I just can't seem to get them right.
(09-14-2024, 10:09 AM)Raptured Wrote: My late wife perfected linquine with clam sauce.
The secret was to add a good-sized dollop of Anchovie Paste.
Trust me on this
Hmmmmmm..... *processing*
(09-14-2024, 10:15 AM)UltraBudgie Wrote: So you take a cup of black beans and a pot and put the beans in the pot and add water and then boil it but then turn off the heat and cover it and let it soak. Two hours.
Then drain the purple bean water and add new water and boil it up again but then let it simmer and cover it. Another two hours.
Then drain the bean water again but keep it, like two cups to add back later and while the beans are in the drainer you take an onion that's chopped and put it in the pot and add a glug of olive oil to paint it and fry that a bit then add like two chopped garlics and some salt and some black pepper and some cumin. Then pour back in the beans and water and boil and cover. Simmer that like an hour or two.
Oh yeah and stir it too.
And while that last bits going you take a cup of rice and enough water and maybe a bit of butter and salt and boil that and cover it and simmer it 15 minutes then keep it covered and just let it sit off the heat until the beans are done.
Ah ha when are the beans done? Well not too squishy you want to uncover them and then boil down until they're not too watery. No crunchy onions either.
Then you have two things rice and beans and you don't mix them really but put scoops of both them in a bowl and eat a bit of one and another. Okay well not really a secret at least not any more.
Oh and I forgot add some orange juice with the cumin and if you have a lemon squeeze that in there two that's very important because of flavor.
I've never considered orange juice but this sound like it might be a good idea. The only recipe I can think of where I use orange juice is an orange vanilla frostie which goes something like this:
-1/2 can orange juice dehydrated
- 1 tsp vanilla extract
- salt, yes salt
- 2 cups milk
- 16 oz cubed ice
- 1 cup white sugar
Blend until smooth.
(09-14-2024, 04:04 PM)Maxmars Wrote: I'm
Almost any dish which features rice and beans will receive a happy dance salute from me!
[Image: https://media1.tenor.com/m/kbaNpVul8kAAA...ancing.gif]
(As I got older, I found the crunchy (raw) onion things that many people seem to love wasn't really 'good' for Mr. Stomach... who would punish me cruelly.)
I'm having this problem with milk. I've always been "lactose intolerant" but lately I get downright sick if I eat a bowl of cereal with milk. Like wake up at 3am with the shits sick.
