WU TANG SHOT RECIPE RECIPES

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WU-TANG CLAMS RECIPE - RICHARD BLAIS | FOOD & WINE



Wu-Tang Clams Recipe - Richard Blais | Food & Wine image

Chef Richard Blais says he has an affinity for ’90s hip-hop, which is why he chose to name his Chinese-style clams after the Wu-Tang Clan. Incorporating sesame oil, ginger, Chinese pork sausages and bok choy, this is the be-all, end-all of clam dishes. Slideshow: More Clam Recipes 

Provided by Richard Blais

Categories     Clam

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 14

1 tablespoon toasted sesame oil
3 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon finely chopped peeled fresh ginger
2 Chinese pork sausage links (3 ounces) or pork sausage, chopped
1 pound baby bok choy, leaves separated
1/4 cup Chinese cooking wine or dry sherry
48 to 60 littleneck clams, scrubbed (5 to 6 pounds)
1 stick chilled unsalted butter, cut into 8 pieces
2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
2 teaspoons soy sauce
2 teaspoons sambal oelek
Crusty bread, for serving

Steps:

  • In a large, deep pot, heat the oil. Add the scallions, garlic and ginger and cook over moderately high heat for 1 minute. Add the sausage and bok choy and stir-fry for 2 minutes. Add the wine, scraping up any browned bits, then add the clams and butter. Cover and cook until the clams open, 5 to 7 minutes; discard any clams that don’t open.
  • Add the cilantro, lemon juice, soy sauce and sambal to the pot and toss to combine. Serve immediately with crusty bread.

HOT BUTTERED RUM RECIPE - NYT COOKING



Hot Buttered Rum Recipe - NYT Cooking image

There are many ways to make this classic winter drink. Using brown sugar is traditional, but maple syrup is awfully nice, too. Stirring in the butter with a cinnamon stick while you slowly sip the drink makes for a cozy ritual, but if the sight of a floating lump of butter disturbs you, add the butter earlier in the process, with the sugar—it’ll melt faster. You can also make the drink sweeter (add more sugar) or spicier (substitute spiced rum for dark rum), or both, to your taste.

Provided by Rosie Schaap

Total Time 5 minutes

Yield 1 drink

Number Of Ingredients 5

3/4 cup/6 ounces very hot water (just off the boil)
1 teaspoon dark brown sugar (or maple syrup)
1/4 cup/2 ounces dark rum
1 1/2 teaspoons unsalted butter
1 cinnamon stick

Steps:

  • In a mug or heat-proof glass, stir 1/4 cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water.
  • Float the pat of butter on top and stir it into the drink using the cinnamon stick.

Nutrition Facts : @context http//schema.org, Calories 199, UnsaturatedFatContent 2 grams, CarbohydrateContent 5 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 0 grams, SaturatedFatContent 4 grams, SodiumContent 9 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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