Entree

Grilled Chicken With Q-It Up Seasoning

Recently, I purchased a variety of spices because I like experimenting in my kitchen. I love to support small businesses like Kouzounas Kitchen, I know how much the owner, Krystina pours her heart and soul into her products. Her spices are very fragrant with intense flavors, and the best part about them, they are organic. I used the Q-It Up Seasoning on chicken thighs, and they came out finger licking good on the grill.

Serves 4-6 Level of Difficulty: Easy

Ingredients:

2 packages of chicken thighs, skinless, bone-in (about 4 lbs)
1/4 cup extra virgin olive oil
1/4 cup Q-It Up Seasoning Rub
1 lemon, juiced
Salt and pepper to taste
Preparation:

1) Season the chicken with salt & pepper on both sides. Place in a large bowl, add the Q-It Up Seasoning, olive oil, and lemon juice. Rub it all over the chicken, and let it marinate for at least two to three hours in the fridge. Take it out 30 minutes prior to grilling to bring it to room temperature. This way, the chicken will cook evenly.

2) Pre-heat the BBQ grill on medium high, arrange the chicken in a single layer and cover. Cook on one side for 10-12 minutes, turn them, lower the heat, cover and cook other side for another 10 minutes, or until chicken is cooked through. It is recommended to fully cook poultry until it reaches 165 degree F. temperature for safe consumption.

Q-it up Seasoning is made of a splendid combination of spices including Cinnamon, and smoke flavoring. Please visit KouzounasKitchen to check out her lovely assortment of spices. I also recommend the Herbes de Provence, and the Mediterranean Seafood Rub.

These opinions are mine, and based on my own experiences. I would never do a review on a product that I did not believe in. I hope you will give them a try.

Happy Grilling From Gina’s Backyard to Yours!

Sweet Italian Sausage With Onions & Peppers

It seems that I’m always cooking for a crowd, and I need to constantly be creative. There’s always an occasion to celebrate with food, and this past Saturday, the party was at our house. It was a gathering to watch the Pacquiao/Mayweather fight. My son invited about 10 friends but 15 showed up. You know how the news get around. I also had other guests for a total of 25 people. I decided to make Sweet Italian Sausage with Onions & Peppers. I tried a new method of cooking the sausages, and the result was stupendous. I always get them at one place only, Doris Italian Market. I love them with fennel seeds, but that’s my preference. You can get them without the fennel, it’s up to your taste buds.

This method works like a charm, and the sausages will come out golden brown, if you follow my step by step instructions.

Serves: 10 – 15 with other food – Level of Difficulty: Medium, because it is time-consuming. Allow 1 – 1.5 hour from start to finish, depending how fast you work. This recipe like most of my recipes can easily be divided into smaller portions.

Ingredients:

5 lb. sweet Italian sausage with fennel seeds, (or without)
Generous amount of extra virgin olive oil, follow the recipe
4 green bell peppers, cut in julienne (long thin strips)
2 large sweet onions, sliced
Salt & Pepper to taste
Water
Hoagies or sub rolls, optional

Preparation:

You will need two pots to prepare this amount of sausage, and one pot for the onions and peppers. I like to use a deep one so the oil doesn’t splatter all over the stove. I did one pot at time, otherwise, it would be too much juggling back and forth. You certainly can cook them simultaneously, but that’s up to you.

1) In a large pot, place the sausage in a single layer and cover with enough water to be close to the same level as the sausages. (as seen on the picture) On medium-high heat, bring it to a boil. Cover and cook for 10 minutes . Drain some of the left over water on the bottom, but if there is only a little water left, don’t worry, no need to drain, it will evaporate. In that case, leave the pot on the stove at the same temperature, medium-high, with the sausages. Pour a generous amount of olive oil, at least 1/2 cup. Pan fry for 5 minutes. You will be hearing that sizzling sound. Flip the sausages, and pan fry the other sides for another 5 minutes. They will obtain a beautiful golden brown color like you see in my pictures. Do the second batch in a different pot so the bottom is nice and clean. Place the sausages on a cutting board and let them rest for 5 minutes to retain its juices before cutting them. Set aside.

2) Cut peppers in julienne, and slice the onions.

3) In a new pot, on medium-high heat, heat a generous amount of olive oil, about 3/4 cup or so, drop the onions and peppers, COVER and sweat for about 10 minutes. This method will speed up the cooking process. Stir occasionally. The veggies will start to wilt nicely. REMOVE THE COVER, keeping the flame on med-high heat. At this point, the frying process will begin, and you will hear that beautiful sizzling sound again. Add salt & pepper to taste, pan fry for 10 minutes, while stirring occasionally. Now that everything is cooked, combine the sausage with the onions and peppers in the pot. Mix well. Dinner is ready to be served. You can eat them with a fork, or as a sub on a hoagie roll. The choice is yours. Use a condiment of your choice.

Needless to say, there were no leftovers, and my guests were very happy with the deliciousness of the sausages.

Tip #1) Notice, there is no slow cooking in this recipe, you will be cooking on medium-high temperature all the time. That is the only way to get a nice caramelization on the sausages and the veggies.

Tip #2) Always pay attention, and use your judgement . My recipes are to be used as a guideline.

Happy Cooking from Gina’s Kitchen to Yours,

Shrimp Saganaki

I love everything Greek! After all, I’m married to one, and to his Big Fat Greek family. One of the things they enjoy doing, is eating, and they love celebrating everything with food. I do have some knowledge on the Greek culture, because I had the opportunity to visit some beautiful places in Greece. I’ve also made some wonderful Greek friends on Facebook. One of the biggest staples in Greek cooking is Feta cheese, and I love it on almost everything. There’s nothing more Greek than that in my opinion. I love it in salads, omelettes, recipes, with Pita bread, or by itself. Today, I will share with you a lovely recipe made with shrimp and feta cheese, and it’s a winner in my book. The name Saganaki is given to dishes that are cooked in this frying pan, with two handles. Traditionally, this pan is used in making shrimp dishes, and to flambe’ some delicious Greek cheeses. You don’t need this specific pan to make this recipe, but I wanted to share some of the Greek traditions with you. Some traditional recipes call for tomato paste which I love using, and they also leave the shell on the shrimp. It does make for a killer presentation.

Serves: 6-8 Level of difficulty: Easy

Ingredients:

1.5 – 2 lb. large shrimp, peeled and deveined, tails on
3 tbsp. olive oil + more
6-8 garlic cloves, chopped
1 pint roasted cherry tomatoes
2 tsp. oregano
1/2 – 3/4 ounce ouzo, Greek liqueur
Salt and black pepper to taste *
4-6 oz. Feta cheese, crumbled *
Flat leave parsley, chopped for garnish

Preparation:

1) Place tomatoes on a tray, drizzle with olive oil and salt. Bake in a 375 degree oven for 20-30 minutes, or until caramelized.

2) In the meanwhile, In a “Saganaki” or a large frying pan, over medium-high heat, heat olive oil, sautee the garlic, 1 minute, add the shrimp. Cook for about 3 minutes. Deglaze with ouzo, turn the shrimp, add the tomatoes, oregano, black pepper, cook for 2 minutes. Lower the flame to medium-heat, add the Feta cheese, and cook an additional 1-2 minutes, or until the shrimp are no longer translucent. Garnish with parsley. Drizzle with olive oil. Serve with orzo, potatoes or pasta. I served mine with whole-wheat angel hair. This dish makes a wonderful meze, which is Greek for snack or appetizers.

*Be careful with the salt, as the feta is already salty. I like to buy the feta in a container, and crumble it myself. It has a fresher taste than the already crumbled one.

If you don’t have ouzo readily available, use some dry white wine, it will be the next best thing. However, ouzo is the way to go in this dish, in my opinion.

I hope you have enjoyed this blogpost, and will attempt to make it soon for your loved ones. It will be the talk of the town, I promise you.

Happy Cooking from My Kitchen to Yours!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

Finger Licking Chicken Wings

Most of the time we go out to eat chicken wings, and usually order it Buffalo style. This time, I have created an Asian/Caribbean fusion version of this recipe that you will find absolutely delicious.

Serves: 6 – 8 as an appetizer – 4 as an entrée with a side dish.
Level of difficulty: Easy – medium

Ingredients:

4 lb. whole chicken wings
3 tbsp. soy sauce, low sodium
2 tbsp. olive oil
6 garlic cloves
2 handful of cilantro
1 tbsp. red wine vinegar
1 tsp. freshly grated ginger
4 tbsp. honey
2 scallions, chopped for garnish
Salt and ground pepper to taste
Pinch of red pepper flakes, optional

Preparation:

1) In a blender, or food processor, combine soy sauce, olive oil, garlic, cilantro, vinegar, ginger. Blend together, but make sure there are bits and pieces of garlic to give it some texture. Set aside.

2) Place the chicken wings in a single layer on a large tray, season lightly with salt and black pepper to taste, (Soy sauce tend to be salty, please take it easy on the sodium) on both sides. Pour the mixture on the wings, drizzle the honey. Mix well with your hands, and make sure the wings are nicely coated with mixture. Cover with foil.

3) In a 350 degree oven, place the wings on bottom rack, bake for 30 minutes. Remove the tray from the oven.

4) Remove foil. Broil on the middle rack for 10 minutes. Turn them, broil other side for an additional 1o minutes. The entire cooking process takes about 50 minutes. (30 minutes baking, 20 minutes broiling) The wings should have a nice golden brown color, with a caramelized sauce. Please make sure, the chicken is cooked through before attempting to taste it.

Place the wings on a serving platter, with the sauce on the side. Garnish with scallions. Serve with a side dish of your choice, or as an appetizer. My family devoured all the wings in a blank of an eye. They thought it was a home run!

Happy Cooking! Keep Smiling at your food and your food will smile back at you.

Gina’s Ultimate Paella

I have been in the quest for making a perfectly delicious Paella for a long time. I have tried different recipes, using various ingredients, but this time, everyone in my family raved about the taste. Here is my latest version of Paella. Paella originated in Spain, and the most famous one is Paella Valenciana.

Serves 8 as a main dish – Degree of difficulty – Easy to Medium
Prepping and cooking time from start to finish: 1 hour and 30 minutes.

Ingredients:

2 cups rice ( 16 oz.) Valencia
1 cup water
2 – 12 oz. can of beer (I used Corona) *
Saffron thread, 2 pinches *
2 tsp. smoked paprika
1 medium onion, diced
6 cloves of garlic, sliced
1 lb. shrimp, peeled and deveined
1 lb. mussels
18 clams
3 tbsp. extra virgin olive oil, + more to drizzle
Chorizo sausage, 2 links, cut up in pieces
red bell pepper, 1/2 cut in julienne
4-6 oz. frozen peas, rinsed and drained well
Hot sauce to drizzle
Salt & pepper to taste
Flat leave parsley, for garnish

Preparation:

For this traditional dish, I recommend a Paella pan, 15 inch in diameter.

1) Peel and deveined shrimp, wash and scrub mussels and clams well. Chop onions, garlic, chorizo, bell pepper, get all your spices and ingredients ready.

2) On medium high heat, in Paella pan, heat up olive oil, and brown the chorizo, 2-3 minutes. Add onions, 1-2 minutes, then add garlic, 1 minute. Add the rice and stir well, 1-2 minutes. Add the beer, water, paprika, salt, pepper, saffron, and let it come to a boil. Lower the heat, add all the seafood one by one. Sprinkle the peas around the pan, and decorate with the bell pepper like you see in the picture. Let it simmer and reduce a little, for about 5 minutes or so. Cover with aluminum foil and turn the burner off.

3) In the meanwhile, pre-heat the oven at 350 degrees, and place the paella on the second shelf from the bottom. Bake for at least 30 minutes. Check for doneness, once the rice is cooked, everything else should be done, because the seafood takes the least amount of cooking. If rice is not done, you may put it back in the oven for an additional 5-10 minutes.

Remove from the oven, take off foil, drizzle liberally with olive oil, garnish with the parsley, and place on the table. Serve with hot sauce, as a condiment.

This may take some practice, don’t expect to hit a home run the first time, however if you did, it’s because, you followed my directions, step by step.

*If you don’t want, or cannot have alcohol, substitute with chicken broth, or water. Make sure, you use the same amount of liquid.

* If you don’t have saffron, use a product called Sazon, by Goya, con cilantro y tomate, (with cilantro and tomato) it comes in a package that can be found in the Spanish aisles of your grocery stores. Beware, they tend to be salty, and contain MSG, however, they give wonderful flavors. Use two packets, for this recipe. I have used them before, but WITHOUT THE beer and paprika. (Use chicken broth or water, or a combination of both. This way is equally delicious.

There so many variations to this dish, you can also add bay scallops, and or chicken. We eat chicken often, I just didn’t want to part with it this time. There are some authentic recipes that call for rabbit. If you want to fancy it up, for a dinner party, place a lobster in the middle. Your guests will be very impressed with the presentation.

I served a nice chilled Rose’ with the Paella. It was a heavenly pairing. The rose’ is light and refreshing, and beautifully complements the rich flavors of the beer and paprika.

I had the pleasure of having Paella in Barcelona, and it was an amazing dining experience that I will always cherish.

Always cook with a smile, and your food will smile back at you!

Surprisingly Delicious Turkey Chili

Every once in a while, I make a very good chili with ground sirloin. However this time, in keeping with my healthy eating theme (which lasted barely a week), I decided to make a Surprisingly Delicious Turkey Chili. It was so good that if I didn’t tell my family it was turkey, they could have easily been fooled.

Serves: 4 -6 as a main meal, or 8 – 10 as a side dish
Degree of difficulty: Easy – This recipe can easily be divided in half.

Ingredients:

2- 20 oz ground turkey
2 cans pinto beans, rinsed and drained
3 tsp. chili powder
1.5 tsp. cumin
1/4 tsp. cayenne pepper
Salt & black pepper to taste
1.5 cup low-sodium chicken broth *
2 cups chopped tomatoes
1 medium onion, diced
1 green pepper, diced
1 tbsp. tomato paste
4 tbsp. olive oil
Hot sauce to taste *
garlic powder, a sprinkle *
Grated cheddar cheese
Dollop of sour cream
flat-leave parsley for garnish

Preparation:

1) In a medium size pot, over medium high heat, heat olive oil, sweat the onions and peppers, for 2-3 minutes. Add tomato paste, and brown it while stirring. Add ground turkey, brown for 5-10 minutes by stirring occasionally. DO NOT TASTE IT YET!! TURKEY IS STILL RAW AT THIS POINT.

2) Add all your seasonings, cumin, cayenne pepper, chili powder, salt, black pepper, stir well.

3) Add the beans, broth, tomatoes, bring to a boil, then, lower the heat to medium low. Cover and simmer for about 30-40 minutes. Stir occasionally to avoid sticking on the bottom of the pot. At this point, go ahead and give it a taste, and adjust seasonings if necessary. Toward the end, add your hot sauce. If chili is too thin, uncover, and simmer for an additional 10 minutes. This will allow the chili to evaporate a little and become thicker in consistency. The entire cooking time should take about 1 hour or so.

Place in a bowl, garnish with grated cheese, parsley and a dollop of sour cream.

I hope you will make this wonderful chili for your family, because it is very hearty and healthy. They will enjoy it, I promise you. You can eat it by itself, or as a side dish. Of course, my family was looking for the hot dog, and I kindly responded, not this time!

*Chicken broth, hot sauce, garlic powder are NOT featured in the picture, but they are part of the recipe.

Your meal will always taste better if you cook with passion. Don’t look at it as a chore, I know it’s not easy, especially after a long day’s work. If you’re not up to cooking, stay away from the kitchen and order out. (It doesn’t have to be expensive) Another option, is to make the chili ahead of time, it will taste better the next day.

Happy Cooking from My Kitchen To Yours!

Seared Balsamic-Glazed Sea Scallops

Sea Scallops

Scallops marinating in balsamic vinegar

Searing/pan frying the scallops

Caramelizing scallops

Seared Balsamic-glazed Sea Scallops

The bottom of your pan should look like this, when you’re done.

This is probably the easiest, and most delicious way to eat sea scallops. I don’t make them often, because they are on the expensive side. However, once in a while I like to splurge on these scrumptious sea mollusks. They are a good source of protein, and healthy for you. This method requires very little time to prepare them.

WARNING: SOME PEOPLE MAY BE ALLERGIC TO SHELLFISH

Serves 3-4 Yields about 18-20 large sea scallops
Degree of difficulty: Very easy Cooking time: 6 minutes

Ingredients:

1.25 lb.large sea scallops, preferably fresh, not frozen
Freshly ground black pepper to taste
1/4 cup Balsamic vinegar
Olive oil for searing/frying

Preparation:

1) In a medium size bowl, season sea scallops with freshly ground black pepper. Add the balsamic vinegar, mix well. Let it marinate for a minimum of 15 minutes. Turn them at least once. Do not let it sit too much longer in the marinade.

2) On high heat, (almost the highest setting) in a large, stainless-steel frying pan, barely cover the bottom of the pan with olive oil. Make sure, it is hot, if not, you will not obtain the nice golden brown color.

3) Drain the scallops as much as you can, (do not use a paper towel) and place it on the hot pan, in a single layer. Cook on high heat for about 4 minutes. I use the kitchen timer. BE CAREFUL, OIL WILL SPLATTER A LITTLE, and the stove will get messy.

4) Lower the flame to medium, flip scallops, and cook other side for about 2 minutes. That’s it!!! DO NOT OVERCOOK, AS THEY WILL GET CHEWY.

I served the scallops with brown rice, and broccoli. The entire meal took about 30 minutes to prepare from start to finish. I hope you will try it soon.

Happy Cooking From My Kitchen To Yours!

Gina

Pork Loin Chops Cuban-Style

Mise en place

Sour oranges

The inside view of a sour orange

Cuban Mortar and Pestle

Pork Chops in the marinade

Browning the pork chops

Adding the marinade to the pork chops

The bottom of the pan should have a nice caramelization when it’s done

Avocado salad

Celia Cruz, The Queen of Salsa – click on photo to read her bio

I feel blessed to live in beautiful South Florida. The weather is glorious, but what makes it exciting, is the multi-cultural population, with a large Cuban influence. Cuba is known for its delicious cuisine, and pork is a big part of their tradition. I want to share with you my Pork Loin Chops Cuban Style. I make it with a Cuban signature marinade, using sour orange, which can be found in most grocery stores. It is known as the Mojo sauce. Equal parts of regular orange, and lime juice can be used, if you cannot find the sour orange in your area. You can also buy it in a bottle, labeled Mojo sauce, but it’s not as good as homemade.

Servings: 4 Degree of difficulty: Easy

Ingredients:

4 Pork loin chops (thick cut with bone)
1 sour orange, juiced, + a little more if needed
1/4 cup olive oil, plus 1 tbsp. for pan frying
6 garlic cloves, smashed using mortar, or broad side of knife
1 medium onion, diced
Salt and freshly ground pepper to taste
1 tsp. oregano
1 tsp. red wine vinegar

Preparation:

1) In a large bowl, season pork liberally with salt and pepper on both sides, then add the remaining ingredients. Mix well, and let it marinate for a minimum of 30 minutes to infuse all the flavors. The longer it marinates, the more intense the flavors will be. When you are ready to cook, remove pork chops from marinade, shake them a little to remove some onions, but some will stick to the pork chops. That’s what you want! You will be pan-frying them on high heat and they will create a nice caramelization. Save the marinade and the rest of the onions.

2) Over medium-high heat, in a large heavy-duty skillet ~~(with a lid),~~ heat up 1 tbsp. olive oil, brown the pork chops, 2-3 minutes on each side until they obtain a golden brown color. Next, add the marinade to deglaze. Cover, reduce the heat to medium-low, and simmer for about 10 – 12 minutes, or until the pork is cooked through. Do not over cook the pork, as it will get tough. Serve them with arroz y frijoles, (rice and beans.) I also made a nice avocado salad as an accompaniment to this fabulous meal.

This dish calls for a nice chilled beer, if you don’t drink beer, a nice white wine of your choice will do.

Traditionally, Cubans enjoy a roasted pig on Christmas Eve, called Noche Buena. They gather with loved ones to have a good time, and are passionate about dancing to the rhythm of salsa. Celia Cruz was the queen of Cuban music and entertained us for decades.

If you are into cigars, you already know that Cubans make by far the best ones. They are also known for their coffee, called cafecito, (Cuban espresso) which is similar to an Italian espresso, with the addition of sugar while it is brewing. There are a varieties of ways in which they enjoy their coffee, and it is part of their daily social activities.

Most of all, I love all my Cuban friends, because they know how to live the good life. I hope you have enjoyed this blogpost, and will attempt to make this awesome dish in your kitchen.

Happy Cooking from My Kitchen To Yours! Salud! Cheers!

Gina’s Succulent Crab Cakes

Gina’s Succulent Crab Cakes

Mise en Place

Sweating the veggies

Mixing all the ingredients

Made patties

Pan-frying

Voila!

Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crab are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes. My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4

Ingredients:

2 lbs. ( 2 -16 oz containers) lump crabmeat
2 cups seasoned breadcrumbs
2 tsp. Worcestershire sauce
2 tsp. stoneground mustard
2 tsp. Creole seasoning
Sprinkle of garlic powder
4 eggs
1/2 cup flat leave parsley, chopped
1/2 red bell peppers, diced
1 medium onion, diced
3 celery stalks, chopped
1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
Freshly ground pepper

Preparation:

1) Over med-high heat, in a medium size pan, heat up 1 tbsp. olive oil and butter, add celery, onion and bell pepper, sweat for about 3-4 minutes. Let it cool.

2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.

I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.

Wine suggestion: Gavi, a beautiful Italian white.

Bon Appetit from Gina’s Kitchen!

Middle Eastern Couscous with Clams & Scallops

Mise en Place

Clams and scallops

Onions and garlic sautéing in olive oil

Simmering

Middle Eastern Couscous With Clams & Scallops. This is an adaptation of Doreen Colondres’s culinary creation from La Cocina No Muerde, which translates, The Kitchen Doesn’t Bite. Doreen is a celebrity chef, of Puerto Rican descent, and is very proud of her heritage. She has appeared in many television shows across the globe. Doreen is often featured on the widely popular morning show, Despierta America, which can be seen on the Latin channel, Univision. I had the pleasure of meeting her in a wine class, and have kept in touch ever since. Despite her busy schedule, she found the time to make me and our circle of friends, this delicious dish. She inspired me to recreate it in My Kitchen.

Servings: 6-8 Difficulty: Easy – Medium

Ingredients:

1 lb. Middle Eastern Couscous, can be found at your local grocery, or specialty stores.
3 tbsp. olive oil
1 small red onion, sliced
4-6 garlic cloves, chopped
1/2 pint grape tomatoes
1.5 tsp. paprika
4 cups chicken broth, low sodium
1/2 cup of dry white wine
Salt & pepper to taste
18 cherrystone clams *
1/2 lb. bay scallops
Parsley for garnish

Preparation:

1) In a large skillet, on medium-high heat, heat up the olive oil. Sautee’ the onions for couple minutes, then the garlic for 1 minute. Add tomatoes, cook for 2 minutes. (If you have time, you can roast the tomatoes in the oven with olive oil to obtain a nice caramelization, prior to using them in this dish).

2) Deglaze with the wine, 1-2 minutes. Drop in the couscous, stir and cook for 2 minutes, add paprika, salt & pepper. Pour chicken broth, bring to a boil, then reduce heat to low. Simmer for about 10 minutes, stir occasionally.

3) Add clams and scallops. Cover and simmer for an additional 10 minutes. It should come out moist, just like you see it in the featured picture. Plate it and sprinkle the parsley on top. This is an amazing dish that is sure to please all seafood lovers.

* I prefer using the little neck clams, as they are tastier, but my grocery store didn’t carry them that day. Use two dozen of them, since they are smaller.

The variety of white wines you can use to pair with this dish is endless. I recommend a Vinho Verde or a nice white Rioja. The choice is yours, just make sure the wine is nicely chilled.

Voila!

Bon Appetit from Gina’s Kitchen!
Recipe inspired by: Doreen Colondres
Recreated by: FoodieWineLover
Pictures taken by : FoodieWineLover

My wine suggestion. We had it at a Spanish wine tasting, and it was amazingly elegant.

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Foodie WineLover

Entree

Grilled Chicken With Q-It Up Seasoning

Sweet Italian Sausage With Onions & Peppers

Shrimp Saganaki

Finger Licking Chicken Wings

Gina’s Ultimate Paella

Surprisingly Delicious Turkey Chili

Seared Balsamic-Glazed Sea Scallops

Pork Loin Chops Cuban-Style

Gina’s Succulent Crab Cakes

Middle Eastern Couscous with Clams & Scallops

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