We spent NYE weekend in the Cape with friends.We planned on spending the weekend with some relaxation, seafood eating, and a good old fashioned new years eve celebration.
It ended up being a weekend filled of Ping Pong, Beer Pong, HGTV House Hunters (sometimes in addition to the computer showing another episode, simultaneously-- this is what DINKS do) and on top of that...... the 30 year old hangovers (so much more brutal than the 21 year old kind). We did manage massive amounts of seafood (clams, lobsters, and oysters), which along with hopping around to Mumford and Sons and Rod Stewart and playing Cranium and Trouble, was really the best part of the weekend. Well that, and planning a European tour with the other DINKS in the car ride home. That will make for a fun post in October!
(2 recipes to follow of our NYE dinner of Clams and Chorizo over Pasta and one of the yummy appetizers we served)
Some pics from the weekend
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| The crew ready for clams! |
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| The bay at sunset |
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| CHEERS to 2011! |
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| Lobster races |
Hadley's Chorizo and Clam sauce (shout out to my friend Hadley, who put this recipe together with me at the office one random afternoon, it has become a common dish I serve that is certainly well-liked). Since this recipe was created by us, I don't have exact measurements or instructions, but its not hard by any stretch of the imagination.
2 dozen clams, cleaned- little necks or Itushus
2 cans minced clams (don't be put off by the cans of clams, they have great flavor when cooked in this sauce, I promise!)
2 cans whole clams
Plum tomatoes (or whatever's fresh)
Spanish Chorizo, removed from casing (hard to find, but the best kind for this recipe)
Garlic (up to you how many cloves, I use around 4 medium sized)
Dry white wine
Small box of clam stock
oregano
anchovy paste (optional, but gives it great flavor)
Linguine
Cook pasta al dente, save some pasta water for sauce
Simmer the garlic, some butter and/or olive oil.
Add a tbsp or so of anchovy paste, if using
Add chorizo while breaking it up in the pan, and brown
Add white wine and simmer until it reduces
Add tomatoes and oregano
Add all jarred clams, continue simmering
Add whole clams and clam stock
Cover pot to open clams, add pasta water if need be.
Throw out any that don't open.
Serve sauce over pasta. It should be slightly liquidy, but mostly chorizo, clams, and tomatoes (see picture below)
Serve with a sprinkle of chopped flat leaf parsley if you're feeling fancy.
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| I doubled, nearly tripled the recipe for the 7 of us |
Fake Turtles (we made these for just something to snack on, they went fast and were SO tasty- the easiest things to make also)
1 large bag of mini pretzels (the square-shaped ones work really well)
1 large bag Rolos
1 bag pecans
Preheat oven to 350
Arrange pretzels on a cookie sheet and place Rolo on top of each one.
Bake for about 5 minutes, or until chocolate has begun to melt
Remove them from the oven and press a pecan into each Rolo.
Let them cool completely before serving... and watch them go quickly!
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