Text 17850, 31 rader
Skriven 2007-07-10 22:36:10 av DAVE SACERDOTE (1:123/140)
Ärende: Grillin' Clams
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Seafood on a charcoal grill:

- Extra large shrimp (18/20s), shell on, strung on bamboo skewers.  I
  actually wanted those huge 10/12s but not a store in town had any in
  stock.  The embers were hot and red, and the shrimp took only a few
  minutes to pink out to perfect doneness.  Just before turning them,
  I gave them a light brushing with garlicky melted butter.  

- Steamer clams.  If you have never tried clams on a charcoal grill, you
  are missing a real treat.  Just arrange the scrubbed clams on the 
  gridiron above the embers, sprinkle on a few hickory or mesquite chips,
  and cover the grill with the vents open.  The clams steam in their own
  broth and open as they get done, catching just a hint of the smoke.
  As they open up, I pluck them off the grill with a pair of tongs and
  put them in a bowl, handling them carefully to keep dripping clam broth
  on the coals to a minimum.  The clammy brininess and the hint of 
  smoke flavor was excellent.  Maryanne didn't care for them all that
  much because they come off just a little on the undercooked side when
  done over coals, but this is one of my favorite ways to prepare clams
  and I am well-pleased to be cooking over charcoal again (they're not
  the same on a gas grill.)

- Wild-caught sockeye salmon.  Got a great deal on this at Cosco.
  Dressed it with just some coarse salt, cracked pepper, and a bit
  of thyme, then cooked it rare over the coals with some alder chips.
  Fantastic.  

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Minutus cantorum, minutus balorum, 
minutus carborata descendum pantorum
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