Surf 'n' turf Portuguese-style
Feb 27, 2013 (Gloucester Daily Times - McClatchy-Tribune Information Services via COMTEX) --
The Newport Food and Wine Festival is one of the most renowned food and wine festivals in the country. Every year, representatives from more than 100 wineries from around the country offer their latest wines to taste alongside chefs making all kinds of food.
Emeril Lagasse, best known for his TV show, "Emeril Live!," made an appearance at the 2012 festival and shared a few of his favorite New England recipes. The famous chef is a Fall River native of Portuguese descent.
A staple dish in Portuguese tradition, Pork and Clams is a hearty take on the usual surf 'n' turf. Originating in the Algarve region in the south of Portugal, this meal is traditionally prepared in a copper pan called a cataplana. These pans generally aren't readily available in the United States and as an alternative, Emeril suggests using a deep skillet with a tight light.
This dish is both unique and timeless. To ensure an authentic and lasting, memorable dining experience, Emeril stresses the importance of using only the freshest of ingredients for this dish. "There's a few different ways that you can serve this. Sometimes we will serve this where we will just have this with a nice crostini," suggests Emeril, "or you can serve this on the side."
Pork and Clams
Prep Time: 20 minutes
Cook Time: 30 minutes
6 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon sweet paprika
21/2 teaspoons crushed red pepper
3/4 cup pure olive oil
2 pounds boneless pork loin, cut into 1/2-inch dice
3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 cups dry white wine
3 pounds manila clams or cockles, scrubbed and rinsed
1/4 cup parsley, chopped
1. Combine garlic, salt, pepper flakes, paprika, and 1/2 cup pure olive oil to food processor, and blend until well mixed.
2. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, marinate at least 1 hour. Keep in mind, the longer, the better. Overnight is always preferred with marinades.
3. Add the remainder of your olive oil, as well as the onions, to a large skillet. Season with salt, and let simmer for 2 minutes.
4. Add the pork and saute for 4 minutes.
5. Add the wine and bring to a simmer.
6. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, turning the pan over occasionally.
7. Remove from the heat and leave covered for 5 minutes. Remove any clams that do not open.
8. Garnish with parsley. Serve in individual serving bowls with crusty bread.
Note: Clams are done cooking 15 to 20 seconds after the shell opens. Keep a close eye on them and try to avoid letting them sit longer so they do not turn chewy.
Recipe courtesy of Emeril Lagasse, 2013.
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