Sushi a la PK

Rice, FRESH TUNA, SALMON and who cares about the rest. See photo for details.

Erin smells

Stuffed Quahogs "Stuffies"

Makes 6 Stuffed Quahogs (pronounced Co-hogs)

Ingredients:

1/2 link Chorizo (optional) or 1/2 jalapeno-depending on how hot you like it (again, optional)
1 tbsp Olive Oil
3 tbsp butter
1/4 Onion
2 cloves Garlic
1/2 chopped Green Pepper
1/2 chopped Red Pepper
1/2 chopped Yellow Pepper (PK was right...bastard!)
3 Fresh Quahogs (large clams) plus 2 cans of canned clams
Celery
Lemon Juice from 2 Lemons
2 cups white wine
Salt and Pepper to taste
2 tubes Ritz Crackers
Paprika to garnish

Directions:
Steam 3 Quahogs in 1/2 inch water, seasoned with pepper (NOT salt because they naturally salty) until the clams open up wide. Once the clams are done, let cool then chop into big chunks. PS, if the clam does not open.. then it's dead you idiot (says PK)...DO NOT USE!

In a large saucepan, sautee oil, butter, onion and then garlic. Add peppers, clams, lemon juice, and wine to saucepan. Cook until all vegetables are tender. Season as desired with salt and pepper. Remove from heat and place in a large mixing bowl. Fold in crushed Ritz Crackers (cracker crumbs should be half the size of a postage stamp). Pack mixture gently into 1/2 clam shell and sprinkle with paprika. Bake at 500 degrees for 15 minutes or until the top is golden brown.

PK's Sweet Balls

2 Cups Red Wine
1 Cup Sugar
2 Cinnamon Stick
2 Bay Leafs
8 Golden Apples
1 pint vanilla bean ice cream
Fresh Mint leafs (for garnish)

Directions:
In a sauce pan reduce red wine, sugar, cinnamon stick and bay leaves for 10 minutes or until reduced until a little over 1/2 the liquid is remaining. Peel and ball all 8 apples with a Mellon-Baller device. Add Apple balls, cover, and cook for 10 minutes (stirring occasionally). Rotate the apple balls and cook until the wine is reduced further. Turn off heat and let cool for 10 minutes or until luke warm. Remove bay leaves and cinnamon sticks.



In a bowl, place 1/2 inch of wine mixture and then add a racket ball size of vanilla bean ice cream in the center of the bowl. Finally, top with PK's Apple Balls surrounding the ice cream mound. And garnish with a fresh mint leaf on the very tippity top.

PK's Fajita Fixin's!

PK's Pico De Gallo



1/4 White Onion
Whole Tomato
Clove of Garlic
1/2 Lime Juice
1/2 Lemon Juice (if desired)
Tablespoon Cilantro
Salt and fresh ground Pepper


Directions:
Everything should be finely chopped seperately and then mixed together in a bowl. FYI, always start with the onion first b/c it has the strongest flavor (according to PK b/c you can always add more if you'd like, but it is a "bitch" to take out!)

PK's Famous Guac!



2 Medium Ripe Avocados
1/4 White Onion
Whole Tomato
Clove of Garlic
1/2 Lime Juice
1/2 Lemon Juice (if desired)
Tablespoon Cilantro
Salt and fresh ground Pepper
1/4 teaspoon Cumin

Directions:
Everything should be finely chopped seperately and then mixed together in a bowl. Don't be afraid to get your hands in there and really smash up that avacado! Mix everything together except for the tomatoes- put those in last so they don't get mushy.

The Secret Sauce



1 cup Sour Cream
Canned Chipotle (as desired)
Garlic
Fresh Ground Pepper

In a food processer place the cup of Sour Cream and start it up. According to PK just add the Chipotle until you have your desired taste and color. He like's his a nice smoky off-white color.

Corn Tortillas!

Yes, PK Shared some wisdom with his kid sis tonight! There is a secret to getting soft and moist tortillas.
1. Dampen a paper towel
2. Place damp paper towel on place
3. Stick no more than 3 tortillas on top of the paper towel
4. Nuke for 45 seconds (depending on your pice of S#@$ microwave)