For years I’ve always complained about summer. It’s usually just not my vibe. I like cozy things: food, sweaters, fall leaves, etc. All of that. But this year—maybe it’s because I have central air-conditioning now—is different. It’s fun! Summer foods and flavors have all of a sudden become my absolute favorite. I’m eating all of the corn, tomatoes and seafood. I also have that dang grill that I love and that has really made summer cooking my absolute favorite. This Chipolte Lime Braised Clams is a true celebration of summer! Let’s get started!
These have been on rotation because clams and chipotle and lime are all flavors that go so well together.
Types of Clams to Use!
There are a lot of varieties of clams. The most common you’ll see at the grocery store are:
Little neck clams
For this recipe, we’ll be using little neck clams but other clams ((like Manila clams) or even mussels would also work.
This guide from Serious Eats on types of clams is pretty cool and interesting, by the way!
The big key with clams is scrubbing the outside so they’re nice and clean. The ones I got had a pretty good amount of sand on them and that would be in your dish; you definitely don’t want that!
I only do this with mussels but if the clams you purchased are super dirty or sandy, you could soak them in a bucket of water with a tablespoon of all-purpose flour. The clams will purge their sand almost immediately.
This Strawberries and Cream Cake plays consists of a fluffy white cake, layered with a whipped buttercream and fresh strawberries. This cake recipe is delicious, refreshing and ode to the Wimbledon classic.
The grill has been my happy place the last few weeks. I decided it’d be a good idea to make some chicken in the flavor profile that is my absolute favorite: pollo a la brasa chicken thighs. This isn’t technically pollo a la brasa because it’s not cooked rotisserie style AND it’s cooked over a gas open fire not wood of any kind. I gotta keep it real, hence the reason why the word “style” is important.
Regardless these Pollo a la Brasa Chicken Thighs are SO good. It is so flavorful and juicy and delicious. Thighs are already on the juicier side but when you marinate them in this combination of ingredients, you’re met with a chicken that is spicy (not too spicy!), a little ginger-y and absolutely delicious.
I marinated these overnight once and then the next time I made them, they only marinated for about 2 hours. Both times were bomb! So it’s really up to you! What does your schedule look like? It might be easier to have it marinate overnight.
I made an IGTV video, showing step-by-step how to make these thighs!
If you follow me on The Instagram, you know that I recently took a trip to Paris. And one of my favorite things that I experienced during my trip to the city of lights?! CHEESE! I loved tasting and learning about new-to-me cheeses. Last week right when I arrived back in LA, I was lucky enough to get an amazing package of an entire gigantic cheese wheel. What a gift! This Summer Veggie Macaroni and Cheese was immeditely in order!
Emmi was kind enough to send me an entire cheese wheel of their Kaltbach Cave-Aged Le Crémeux cheese. I had never been gifted a cheese wheel before! And felt a bit overwhelmed as to what to do with it. Of course, the first thing to do was to try it! I rolled up my sleeves and sliced off a piece. This cheese is SO good.
What Does Cave-Aged Cheese Mean?
Cave-aged means just that: aged in a deep, cool cave in the Alpine Valley of Switzerland. Kaltbach is a 22 million-year-old natural sandstone labyrinth that ages cheese like no where in the world. Honestly I wish I could see this labryrinth because it sounds magical and beautiful.
The literal translation for Kaltbach means “cold river.” There is an actual river near this cave, which means that the air is humid, giving the cheese texture and flavor development like no other.
I’m currently in that mode where I’m thinking of new and elaborate recipes. I have this piña colada cake that is currently in the works and I’m guessing it’s gonna take two or three more iterations to get right. In the meantime, I have some super easy, breezy recipes that I’m excited to share, including this one right here!
This bourbon chipotle butter comes from The Year of Cozy (and yes, I still use that book! YAY!). I purchased this grill a few weeks back and it’s perfect for us because it’s teeny tiny and gas, which makes grilling on a whim a total possibility. I like the ease of it—though I do love the flavor of charcoal.
This is super simple because the butter can be made up to a week in advance and then grill some corn, put some room temperature chipotle bourbon butter on top, add a sprinkling of cotija cheese, some cilantro and DONE.
It’s so delicious and a nice slant on grilled corn. The chipotle butter is a little sweet and spicy. It works really well with the corn and salty cheese. Continue Reading