| Would you want to know an easy way to cook | | | | are cooked, make sure to include red snapper , |
| shellfish on the grill or, when the weather cools off, on | | | | monkfish , sea bass, stripped bass or any other sturdy |
| the oven? | | | | variety. Their sturdiness ensures that the fish do not fall |
| A portable clambake is usually the answer. Based on | | | | apart while cooking. |
| the classic method of cooking en papillote (in packages | | | | I like when the seasonings are fresh. If you intend using |
| but with aluminum foil, instead of parchment paper), the | | | | lime and all the soy sauce, just add them once the |
| packages can be placed directly on the grill. If you | | | | cooking is done. If you do that during cooking, the dish |
| want it exotic and really delicious, add some Asian | | | | loses its delicacy. Shallots for ginger, lemon juice or little |
| ingredients. | | | | vinegar for lime and a mixture of parsley, basil thyme |
| Absolutely no sticking, turning and judging issues with | | | | or rosemary for the herbs will give you a superb |
| this technique, it allows you to get rid of your phobia | | | | alternative. |
| when it comes to grilling fish. In just 10 minutes, the dish | | | | If you take care of all the above mentioned tips, you |
| is done after you placing the packages on a hot | | | | should be on the way to prepare an exotic, lovely yet |
| covered grill. If you are in doubt, cook them a bit longer. | | | | simple "Clambake without the sand"... |
| The fact is ,shellfish do not dry out so easily as it has a | | | | -- Quickie Shellfish -- |
| lot of moisture in it. This is a no-hassle technique which | | | | ~ 1 lime, cut into eighths |
| ensures good taste and a lovely presentation to go | | | | ~ 1 pound linguica or any other sausage, cut into |
| with. | | | | chunks, optional |
| Here is what you need to do: | | | | ~ 1 tablespoon minced garlic |
| Stock up all the ingredients into two layers of aluminum | | | | ~ 1/4 cup each sprigs of cilantro, basil and mint |
| foil (heavy duty) and wrap them tightly. Just be careful | | | | ~ 16 large shrimp, peeled and deveined if you prefer |
| that the sheets of the foil are big enough. Heat it up | | | | ~ 2 pounds littleneck or mahogany clams, washed |
| either via the oven or the grill and it's done. The | | | | ~ 2 pounds mussels, thoroughly cleaned and washed |
| moisture content in the shellfish ensures that the taste | | | | ~ 2 tablespoons peeled and minced ginger |
| of the dish is preserved. Adding a salad and a big plate | | | | ~ 4 teaspoons soy sauce |
| of rice to the dish will make sure that you have a | | | | Start a charcoal or gas grill that has a cover. The fire |
| complete meal in front of you. | | | | can be quite hot, but it need not be long-lived. Or put a |
| Linguica sausage will be my favorite addition to such | | | | roasting pan in the oven, and heat to 450 degrees. |
| dishes. You can also use the chorizo which is softer | | | | Tear eight sheets of heavy-duty aluminum foil, about |
| than Linguica or the kielbasa which is more garlicky in | | | | one foot by one and a half feet each. Make 4 stacks |
| taste. If you like for continental flavors, I will | | | | of foil, each of two sheets. On the foil, pile 1/4 each of |
| recommend you to add the hot and sweet Italian | | | | the mussels, clams, shrimp, sausage, ginger and garlic. |
| Sausage. If your appetite favors Oriental tastes, you | | | | Squeeze one piece of lime over each pile (reserve 4 |
| can add the Chinese sausage. | | | | pieces), and top with herbs. Close packages tightly in |
| Mussels, clamp and shrimp form a traditional | | | | any fashion you like. Put them on grill, and close top, or |
| combination, but the combination of scallops, lobster | | | | put them in roasting pan in oven. Cook for about 10 |
| claws, tails or pieces of fish can also be tried out. To | | | | minutes. |
| prevent the event of the fish falling apart when they | | | | |