This burrito recipe comes from one of my all time favorite hole-in-the-wall joints, El Toro Partido, in Hamilton Heights. Down the hill from where I work at City College, this bustling Mexican outpost dishes out sumptuous and authentic plates that are as gorgeous as the decor is not. Probably my favorite dish on the menu (aside from the spicily divine green sauce and corny tortilla chips) is the chicken burrito. I know, I know – you’re saying right now what could be so glamorous about this burrito? For me, above all of the other perfectly seasoned toppings, is the inclusion of savory shreds of oaxaca cheese. Almost like a Mexican mozzarella, oaxaca is nutty and stretchy and delicious – kind of the same consistency of Polly-O string cheese, but high brow. If you’ve not tried it before, you definitely need to get on some. Continue reading Chicken Burritos
Category Archives: Recipes
Sweet Potato Croquettes
There’s something to be said for the beauty of a small bite – as an eater, you are (hopefully) treated to a microcosm of flavors all combined in a single tasty morsel. As the chef, you are tasked with creating a complex body of flavors, carefully melded together to treat the diner with a one-punch knock out sensation. It’s goodness. Nay, the bestness. Unlike my grammar.
This dish is a shout out to my love of Caribbean and Spanish flavors when combined and/or fried. There’s something about spicy, salty, cool, crunchy and sweet that just makes me swoon big time. One of my favorite examples of this is in this incredibly simple, savory croquette made with a combination of sweet potatoes and chorizo. Based on the famous Spanish tapas, Croquetas con Picadillo, this dish is prepared under many names and with various flavor combinations (like the delicious Cuban twin, Papas Rellenas). The potato/meat mixture is formed into small balls and then breaded and fried into a lovely golden morsel. Play up the gorgeousness of sweet and salty by serving this with a light mango sauce, grilled pineapple or peach salsa.
Sweet Potato Croquettes
3 c. of mashed sweet potatoes
4 tbs. butter, melted
1/4 c. of milk
1 tsp. of pepper
2 tsp. of salt
2 eggs, lightly scrambled
4 tbs. of flour
pinch of nutmeg
1 lb. of fresh chorizo, removed from casing
1 clove of garlic, minced
1/2 red bell pepper, finely chopped
1/2 c. of flour
1 egg, beaten
2 tbs. of water
1/2 c. of bread crumbs
oil for frying
Mix the mashed potatoes with the butter, salt, pepper, salt, beaten eggs and nutmeg. Place in a fridge to chill. In a large skillet, brown the chorizo well. Once fully cooked, add the garlic and red pepper and continue to cook until fragrant. Cool the chorizo filling and stir into the mashed potatoes. Return mixture to the fridge to cool.
Scoop the mashed potatoes into portions 3 tablespoons each. Wet your hands and form each of the portions into a smooth ball. Place on a cookie sheet lined with a sheet of wax paper. When you’ve rolled all of the croquettes, place in the freezer to allow them to solidify a bit.
While the croquettes are cooling, break out 3 shallow dishes. Add 1/2 c. of flour to one dish. Scramble the egg and two tbs. of water together in the second dish. Place the breadcrumbs in the third dish. Take the croquettes out of the freezer and start an assembly line. First dredge them in the flour, shaking off the excess. Then, plunk them in the egg to wet them all over. Lastly, dredge in the breadcrumbs and place on a clean dish or another cookie sheet lined with parchment.
Heat a pot of cooking oil to 340° and gently lower a batch of arancini into the hot oil (5 at a time is good). Cook until beautifully golden on the outside, about 9 minutes. Drain on paper towels and serve with a fat wedge of lime and a sweet dipping sauce of your choice.
Arancini (Sicilian Fried Rice Balls or Supplí)
I get a kick out of dishes that manage to both impress folks and meet their requirement for comfort-food status. Let’s face it, gooey mac and cheese or creamy mounds of mashed potatoes are not loved for their looks. In fact, the massive piles of goodness only make the foodie centerfolds because they bring back atavistic longing of the food of our childhood. Which is exactly what comfort food does – it nourishes us and brings us to a place just like home. But if you really think about the taste profile of comfort food in an of itself, it’s typically simple in nature, and oftentimes mild in flavor. Color-wise, it’s oftentimes blah as well – fried chicken, mac and cheese, mashed potatoes and meat loaf all hang out in the beige to brown arena. Now, I’m not saying that this is a bad thing, or even that it’s the rule across the board – I just think it’s worth noting that the requirements of comfort food need only be that it’s tasty for the soul and consumable in huge quantities. So, what if we celebrated the kinds of comfort food that not only felt good to eat, but also looked just as lovely.
Arancini are gorgeous – the name itself means “little orange” in Italian and is an homage to the glorious golden color of these tangerine-sized delights as they are removed from the fryer. Crunchy and light on the outside, and creamy and luxe in the inside, these little babies are comfort food at its best. Probably my favorite part about this recipe is that you start with leftovers – the base of the arancini is risotto, left to coagulate and thicken to a point that you can form it into mini balls. For those of you that make risotto from scratch, you know that it’s not so good as leftovers – the distinct grains of arborio rice turn into a porridge of sorts that’s a far cry from the glory that is served fresh out of the pot. So what better way to resurrect it than to wrap it around bits of mozzarella, bread them and fry until lovely. I say ye.
In a lot of these recipes that call for frying “until golden” I don’t ever mention the need for a thermometer – it’s silly given that a) I always use one and b) you should too. A lot of the fear of frying comes from not getting the temperature just right – if the oil’s too hot, your food will burn on the outside before it cooks in the inside; cook too low and your food will come out greasy. Remove the guessing game from the equation – buy a frying/candy thermometer and be precise. You really don’t have an excuse as they are cheap and readily available (mine came from Bed, Bath and Beyond for like $7). Besides, you are all about kitchen perfection. I know this for a fact.
I think that what sends this comfort food over the top is the brightness of presentation – beige is lightened up by bright, zesty marinara and basil. It’s like a little Italian flag in every bite – a whole lot sexier than a mess of elbow macaroni. Feel free to experiement with fillings and sauces – go decadent and dip them in a fontina funduta, or zesty with a nice basil pesto. Stir spinach, peas or mushrooms into the risotto. One of my favorite places in the whole wide world, La Fontanella, serves their supplíwith a savory meat ragu – they come as an appetizer but are just so filling, you could make a meal of them. In the proverbial words of Humpty, “Dowhatchulike” and I am sure that you will be relishing in comfort-food majesty.
Arancini (Sicilian Fried Rice Balls or Supplí)
3 c. of leftover risotto
2 oz. of mozzarella, cut into 16 cubes
1/4 c. of flour
1 egg, beaten
2 tbs. of water
1/4 c. of bread crumbs
oil for frying
While your risotto is still cold, form into 16 small portions – sometimes I take a large bowl and put the risotto inside, and then score it like a pie into 8 slices. I then take each “slice” and split it into two pieces. Voilá – sixteen portions! Wet your hands and form each of the portions into a smooth ball. Push a cube of mozzarella into the risotto and roll again so that the cheese is completely covered by the risotto. Place on a cookie sheet lined with a sheet of wax paper. When you’ve rolled all of the arancini, place in the freezer to allow them to solidify a bit.
While the arancini are cooling, break out 3 shallow dishes. Add 1/2 c. of flour to one dish. Scramble the egg and two tbs. of water together in the second dish. Place the breadcrumbs in the third dish. Take the arancini out of the freezer and start an assembly line. First dredge them in the flour, shaking off the excess. Then, plunk them in the egg to wet them all over. Lastly, dredge in the breadcrumbs and place on a clean dish or another cookie sheet lined with parchment.
Heat a pot of cooking oil to 320° and gently lower a batch of arancini into the hot oil (5 at a time is good). Cook until beautifully golden on the outside, about 7 minutes. If you don’t cook your arancini long enough, they will not be meltey goodness in the inside. Drain on paper towels and serve with marinara for dipping.
Note
- Use any risotto recipe you’d like to make these guys – just make sure that it’s good and cool when you start working with it. My recipe for Rock Shrimp Risotto is a good starting point – just leave out the shrimp and you are in business.
- After you dredge the shrimp in flour, egg and breadcrumbs, you can freeze the arancini. They can be fried from frozen at 340° for 9 minutes.
Ginger Hibiscus Martini
Practice makes perfect, kids. And lemme tell you, the difference between my first attempt at creating a recipe for a Ginger Hibiscus Martini is absolutely the best example of this. Because, and I am not employing any hyperbole whatsover, it was out and out nasty. Too bitter, too spicy and too strong – it just didn’t work.
Mama didn’t raise no quitter, and back to the drawing board I went. This time around, rather than steeping hibiscus in hot water, I infused a simple syrup with the rosy petals and rounds of ginger, creating a gorgeous, ruby-colored sweetener for the martini. Tessa said tasting it made her feel like a hummingbird – I took this as a compliment 😉
This martini is exotic, lovely and can be made stronger or weaker depending on your mood. If you’re back on the wagon, you can mix this syrup with orange juice and sprite for a refreshing cocktail minus the potent potables. And you SNL fans, feel free to insert your favorite Alec Trebek insult in your best Sean Connery voice. “I’ll take the rapists for 500, Alex.”
Ginger Hibiscus Martini
1 part ginger hibiscus simple syrup (see recipe below)
1 part cranberry juice
2 parts vodka
Fill a martini shaker with ice. Combine 1/3 c. of syrup, 1/3 c. of cranberry, and 2/3 c. of vodka. Squeeze in half a lime. Shake and strain into martini glasses. Garnish with lime rounds.
Ginger Hibiscus Simple Syrup
1 c. of water
1 c. of sugar
3 in. of fresh ginger, sliced in 1/4 in. rounds
1/4 c. of hibiscus flowers
Bring all ingredients to a boil and simmer for 5 minutes. Turn off and strain into a tupperware. Pop in the fridge to chill before using.
Nyquil-Induced Trishy Lou Brownies
Say, What’s in These Brownies? Um, Deliciousness…
Nyquil brownies…yeah, I said it. You look a little sick and also a little skinny, so I thought I would do you a favor. You’re welcome.
This recipe is actually a hack of the clutch recipe of my best friend Kate’s mom’s brownie recipe, combined with the idea of Nyquil Brownies as featured on Bittersweet Blog. Let me tell you this, if ever there were two recipes that were meant to be combined, it’s these two. I stumbled upon the Nyquil Brownie recipe on FoodBuzz and laughed my ass off – they were touted as a way to get rid of unwanted house guests, but for me, they proved a way to get rid of the noxious green swill in my medicine cabinet. I hate that shit with a passion and yet it still ends up next to the Mucinex every winter. WTF, Nyquil? Bittersweet has you whip up a lovely cheesecake topping for boxed brownie mix, and spikes the creamy goodness with a shot of the mint Nyquil. Genius, I thought, and I immediately tucked the recipe away.
Though I’m no baker, I recently fell in love with Pat O’Malley’s super fudgy, failproof brownie recipe. They taste like gourmet, are easier than box brownies and satisfy an addict’s level of chocolate craving. I don’t know why I just thought of the song Constant Craving, but if K.D. Lang came over, I’d serve these brownies. But I digress – these brownies deserved some sort of crowning glory, and I decided what-the-hell, how about Bittersweet’s Nyquil topping.
I liken them to Thin Mints in taste. The hubby said they remind him of Andes Mints. I didn’t really get a definitive response from my other buddies munching with me other than “mmmmmmmm”. Best of all, they didn’t make us sleepy so much as blissfully happy that we thought to put all of the goodness together in a pan. So I’m sorry if you’re looking for a way to kick people out of your house – this doesn’t seem to work as quickly as I had hoped. But it does seem to work to make some culinary excellence, so I’m fucking fine with it.
The cream cheese topping was thick for me, so rather than bake in a rectangular pan, I cooked mine in a 9 in. round pan (3 in. tall) just like a cake. This works REALLY well and looks gorgeous when you cut into it – like a giant chocolate mint cheesecake. If, however, you’d like to go with traditional brownie squares, use a 13×9 pan and cut the cooking time down a bit to keep the brownies moist – about 10 minutes.
Nyquil-Induced Trishy Lou Brownies
Ingredients
1 package cream cheese softened
1/2 c. of sugar
1 egg
1 shot of green Nyquil (or 1 tbs. of creme de menthe, or 1 tsp of peppermint extract plus 4 drops of green food coloring)
1 stick plus 3 tbs. of butter (11 tbs.)
4 oz. of baking chocolate (4 squares)
1 1/3 c. of flour
1 tsp. of baking powder
1/2 tsp. of salt
2 tsp. of vanilla
1 tsp. of peppermint extract
4 eggs
2 c. of sugar
Preheat oven to 350°.
Using a stand mixer (or with a hand mixer and a bowl), cream together the sugar, cream cheese and Nyquil (or mint flavor of choice) until smooth. Add egg and blend until creamy. Set aside.
In a large, microwave-safe bowl, add butter and then the chocolate on top. Microwave until melted (about 1 1/2 minutes) in 30 second intervals, taking mixture out to stir in between.
Sift the flour, baking powder, salt and sugar over the melted chocolate. Stir. Add the vanilla, peppermint extract and eggs and stir. Do not overmix.
Pour brownie batter into a buttered (or cooking sprayed) 9 in. round baking pan. Pour the cream cheese mixture on top and spread evenly to cover the brownie batter. Bake for 45 minutes until the edges are cooked through and the middle of the brownies are just set. When cooled, cut into wedges and serve.
Guinness Chocolate Cupcakes
Sesame Street has been brought to you today by Guinness Stout. Oh my goodness! Actually, this guest post is brought to you by Jennifer White, self-proclaimed foodie, and soon-to-be culinary school star. When she’s not inventing majesty, such as this incredibly decadent cupcake recipe, she can be found scouring restaurants, food + wine festivals and hopping around the globe eating well. She get’s a big virtual hug for this one – it rocked my socks to the point that we didn’t actually eat dinner the night we made these. Just cupcakes and Patron XO on ice. Now if that ain’t a party, I don’t know what is.
-Ange
-Ange
I thought I would contribute a recipe that is a sort of ritual between myself and some friends in Miami, but also extremely you-can’t-get-enough-of-it tasty. When I lived in South Beach, there was a group of us dedicated to drinking Guinness. The fridge was always packed and the corner store always sold out. Finally, one day I had an epiphany and thought of what else can we do with Guinness to spice things up, and started making these Guinness Chocolate Cupcakes. The recipe is not for the lighthearted, but you can be sure that when all those unhealthy things come together, it’s going to be nothing but goodness. So here is my sacred Guinness Chocolate Cupcake Recipe. You should definitely try it out. Although my original group of friends all live in different parts of the world these days, we always manage to make these cupcakes when we get together.
They even look like mini Guinness’ and pair wonderfully with (you guessed it) a nice cold glass of Guinness.
Guinness Chocolate Cupcakes
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups of all-purpose flour
1 teaspoon baking soda
pinch of fine salt
1 bottle Guinness
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners’ sugar
2 cups sugar
2 cups of all-purpose flour
1 teaspoon baking soda
pinch of fine salt
1 bottle Guinness
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners’ sugar
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes on the top rack of the oven and then rotate the pan(s) to the bottom rack. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
While the cupcakes are cooling, you can make your icing. In a medium bowl with a hand mixer (or using a stand mixer), beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa.
Note (from AG)
Jenn uses muffin tins, but for easy cleanup, you may want to pick up some of the standing foil muffin cups from the baking aisle and the grocery. You don’t have to worry about the cupcakes sticking and there aren’t any dishes to clean when you’re done. Cheers!
Rosemary Lemon Swordfish
Fish gets a bad rap – no matter what anyone tells you, it’s not hard to cook. In fact, it takes such a short time to cook, all that you need to do to cook it well is to untrain your brain into its natural inclination to overcook meat. Give it only a little time, only a little seasoning and it is perfection. I love swordfish because it’s forgiving, takes seasoning well, and comes out deliciously restaurant-worthy without any fuss. Not to mention that it’s meaty – a manly fish meant to be tucked into like a steak.
This barely qualifies as a recipe below in terms of ingredients – all the work is in the technique. Basically, you are forming a paste out of the lemon zest and garlic that is then slathered onto the swordfish. If you haven’t invested in a microplane yet (and you really should), you will need to use the finest setting on a box grater for the lemon zest. As for the garlic, you will need to mash it with some kosher salt until it forms a paste – not hard, but so much easier if you pick up a microplane. Continue reading Rosemary Lemon Swordfish
Spicy Stuffed Flounder
I wish that eating fresh seafood didn’t seem like such a luxury – fish is easy to prepare and readily available where I live. Plus, it’s so good for you, there’s really no excuse for not working it into the menu more. I treat it like a grilled cheese sandwich at times – I’d rather have someone make it for me than do it myself so that it seems that much better. It’s stupid, given that we can all prepare fish just as well as most restaurants (if not better), and all for a lot less money.
This recipe was born of the high price tag for stuffed delicacies at upscale seafood restaurants. On top of that, the dishes were often drowned in butter, making the fish taste gorgeous, but at the expense of my waistline. Stupid personified. The flavor in this dish comes from a good dose of savory veggies that are simmered in stock rather than sauteed in butter. Flaky, moist flounder is topped with spices and lemon and nestled above a lovely stuffing of tender shrimp, herbs, vegetables and bread crumbs. It tastes like a million bucks and a million calories, but it is just plain good for you eatin’!
Here in NYC, they charge way too much for lump crab, but if you are near the Chesapeake, definitely substitute the shrimp with crabmeat if you’d like. It’s just such a lovely addition to the dish, and the price down there makes so much sense. Same thing for you folks on the Pacific Coast that can get your hands on inexpensive king crab. In addition, you can mix it up and do a seafood medley of shrimp, crab and scallops – all work well in the stuffing.
Spicy Stuffed Flounder
2 c. of vegetable or chicken broth
1/2 of a bell pepper (I use red, but green is ok), finely chopped
1 shallot, finely chopped
3 cl. of garlic, finely chopped
1 stalk of celery, finely chopped
1/4 tsp. of black pepper
1/4 tsp. of white pepper
1/4 tsp. of salt
1 tsp. of sherry or white wine
1/2 tbs of good dijon mustard
1 tsp of fresh thyme
1 tsp. of fresh rosemary
1/2 c. of parsley leaves (loosely packed), chopped
2 c. of bread crumbs
2 tbs. of butter (I use Smart Balance for this to keep the bad fat down)
1 lb of raw shrimp, cut into small bite-sized pieces (can substitute 8 oz. of lump crab, bay scallops or even 8 oz. of sliced mushrooms)
3 portions of flounder (preferably 7-8 oz. each)
1 lemon
1 tsp of cajun seasoning (or a pinch each of salt, white pepper, black pepper and cayenne)
Preheat oven to 375°. Spray a baking sheet with Pam and set aside.
In a sauce pan, bring your stock to a boil. Add bell pepper, shallot, garlic, celery, white pepper, black pepper, salt, sherry or wine, mustard, thyme and rosemary. Stir and then turn off the heat. Stir until the butter has melted and then toss in the parsley and shrimp. Stir in the bread crumbs until moistened and then set aside.
Take a flounder filet in your hand and mound it with a heaping cupful of the stuffing. Flip over and place on the baking sheet, stuffing side down. Repeat with the other filets. Halve the lemon and squeeze over all of the fish. Sprinkle a teaspoon of your favorite cajun or blackening seasoning on top of the fish (or use a combo of peppers and salt as listed above).
Place sheet in the oven and bake fish until flaky and cooked through, about 15-20 minutes. Squeeze the other half of the lemon on top of the fish and serve.
Hoppin’ John (Black-eyed Peas and Rice with Collard Greens)
While the French slurp raw oysters and sip champagne for good luck on New Years’ Day, our family would tuck into heaps of black eyed peas, fluffy rice, and collard greens. It’s amazing – I always considered it a southern tradition, what with black-eyed peas grown in Virginia all the way back to the 1600s. But apparently the New Year’s tradition dates back to Rosh Hashana (the Jewish New Year), where in the Talmud it’s recorded that the humble black-eyed pea is a good luck symbol. Apparently, people have been enjoying these little babies for a while.
This recipe is a spin on Hoppin’ John, a popular dish of rice and peas served not only in the south but in the Caribbean as well. The dish is sometimes made without the collard greens and often includes a bit of salt pork. I like the collards because they remind me of my own New Year’s traditions, so I always include them when I can. This version is absolutely vegan and so very flavorful, you won’t miss the pork one bit. It’s good as a standalone dish, but if you are jonesing for some protein, try it with a little sliced andouille sausage or kielbasa. Any way you eat, you’ll be a lucky ducky (if but for having the opportunity to tuck into such a tasty dish!)
Hoppin’ John (Black-eyed Peas and Rice with Collard Greens)
1 stalk of celery, chopped
1/2 a green bell pepper, chopped
1/2 red onion (white is ok), chopped
5 cloves of garlic, chopped
1 tsp of fresh thyme
2 tbs. of olive oil
1 tbs. of hot sauce
1/2 tsp of salt
1/4 tsp. of white pepper
1 cup of cooked collard greens (see note below)
1 c. of enriched long grain rice
1 can of blackeyed peas
water
Start with a heavy pot with a lid that is suitable for cooking rice (this is one pot cooking, kids!) and heat your two tbs. of olive oil. Add the celery, onion and bell pepper and saute until translucent. While that is cooking away, drain your black-eyed peas, reserving the liquid in a measuring cup. Add water to make a little less than two cups of liquid. Set both the peas and the liquid aside, separately.
Add the garlic, thyme, hot sauce, salt, white pepper and stir. Add your rice and greens and stir the mixture. Allow to cook for a minute and then add the peas. Stir, making sure not to break up the peas and then add the liquid. Bring to a boil, pop on the lid and turn the heat to low. Cook until all of the liquid is absorbed, about 20-25 minutes. Pull off the lid and fluff with a fork. Return lid and let sit for 5 minutes. Fluff again and serve.
Notes
- For this recipe, I often use leftover Couve (Brazilian Style Collards cooked in garlic and oil), but if you are starting from scratch, you can always use frozen collard greens. You can actually nuke them to defrost quickly, drain of an excess water, and then stir them into the rice.
- Rice is one of those things that you have to trust to cook and not open the pot until the end. When you open the pot while it’s cooking, you release all the steam inside the pot, which is the secret element to make it fluffy and gorgeous. Keep the pot closed until the last few minutes of cooking when it’s acceptable to open the lid. A trick that I use to tell if the water is absorbed without opening the pot is to carefully put my ear next to the bottom of the pot to hear if there is water still bubbling at the bottom. But be careful – I am not going to be responsible for you setting your hair on fire. You shouldn’t be using that much Aquanet anyways.
Poor Man’s Linguine with Clams
Despite all of my champagne wishes and caviar dreams, I am no Warren Buffett when it comes to grocery shopping. Or I should say that I have no Buffett budget, given that the man eats a DQ cheeseburger and a cherry coke every night. Though I am such an ingredient purist time in and time out, occasionally, I make an exception or two. One example would be in this recipe that uses *gasp* canned clams!
Don’t give up on me just yet. I love love love Linguine alle Vongole, or linguine with white clam sauce. I crave it and when I do, I want it ASAP. And yet, I don’t have the time or money to go clamming every time I have a hankering for some goodness. And so I have created this version over the years that is an altered version of my Dad’s recipe. The sentiment is still the same, however – you take a jar of white clam sauce, add an excessive amount of red pepper for heat and extra canned clams for awesomeness, and you serve atop boxed linguine. You can scoff, but it beats the hell out of spending $20 on the clams alone, and all of the ingredients are readily available in your pantry and fridge. No shame in my game. Continue reading Poor Man’s Linguine with Clams