So, I didn’t want to leave my apartment this Fourth, for REASONS, so I decided to try to cook something out of my cupboards. As this was a totally random thing, I was surprised it ended up edible, much less tasty!
Total (food) science experiment here.
I’ll step through what I did, and provide the ingredients list at the end.
1. Heavy skillet, double pat of butter (flavor), dollop of peanut oil (smokepoint), dollop of good olive oil (flavor). Medium heat.
2. Add a minced clove of garlic. Saute for 2 minutes.
3. Add a drained 15 oz can of sliced new/white potatoes. Saute for 3 minutes; higher heat; cover for 3 minutes; saute again for 2 minutes. (Half a pat of butter if it needs it, but it shouldn’t.)
4. Add a semi-drained 6.5 can of clams, using 1/3 the clam juice. (Kosher and halal folks, you can probably replicate this with the same amount of chicken dark meat and about an 1/8 cup of chicken stock. That’s just theory, mind you; haven’t tried it.)
5. A handful of wakame (half a cup?), post-soaking for 5 minutes in cold water. I assume you can use any reconstituted seaweed you have on hand; I had wakame.
6. Stir. Cook. Cover, and let sit 2 or 3 minutes.
7. Add a drained 4.5 oz can of button mushrooms. (Other mushrooms would change the flavor profile for good or ill; again, I’m using what was on hand.)
8. Stir. Cook. Cover, and let sit 2 or 3 minutes.
9. Add a drained 15 oz can of corn. Stir. Add a gratuitous amount of black pepper, a dash of cayenne, a double dash of smoked Hungarian paprika, and a dash each of basil and oregano.
10. This is the time to add a half-bottle of beer. Let it cook for 5-7 minutes, then cover for 3.
11. Start the couscous process: Boil the salted/buttered water per the instructions on the box.
12. Remove the “clambake preparation” from heat and let rest.
13. Wait for the couscous water to boil.
14. After boil, turn off heat, add couscous, and cover. Wait 7-10 minutes.
15. Fluff couscous with fork.
16. Scoop out some couscous and cover it with clambake preparation.
Butter, peanut oil, olive oil = a little.
Clove of garlic, minced.
15 oz can of sliced new/white potatoes
6.5 can of clams, and 1/3 the clam juice. (Kosher and halal: 4 oz chicken dark meat, 1/8 cup of chicken stock)
handful/half-cup of reconstituted seaweed (I used wakame)
4.5 oz can of mushrooms
15 oz can of corn
black pepper, smoked paprika, cayenne, basil, and oregano to taste
1 half-bottle of beer (I used an IPA)
1 cup couscous
I must say, this dish is damned tasty — I’m eating more of it now.
NOM NOM NOM
Give it a whirl, folks, and let me know what you think.