justplainbill
Executive Chef
Spanish rice and steamed hard clams dipped in butter.
We make about 3 dozen clams of which I eat about 24. Then for desert (if I'm still hungry) I have some of the Spanish rice. I actually like the rice better when it's reheated the next day in a frying pan with some olive oil.We had Spanish rice last night, but not with clams!
Tonight we're having chicken dinner pies that SO made. They're a favorite.
We make about 3 dozen clams of which I eat about 24. Then for desert (if I'm still hungry) I have some of the Spanish rice. I actually like the rice better when it's reheated the next day in a frying pan with some olive oil.
Can't wait for the show.The best I can describe (since I haven't used it yet) is it is a stove top crock pot...
You are supposed to use low heat for cooking and it takes a while.
I will likely start a thread with pictures at some point.
i'm on the final soak on a corned beef, then it'll get rubbed in spices and wrapped. i'm going to fire up the smoker tomorrow to make pastrami along with some turkey legs and thighs.