We like to marinate our stuff over night but if you only have a couple of hours then marinate as long as you can. This marinate tastes great on just about everything. Beef, chicken, pork, fish, shellfish, just veggies.
1TBSP each hoisin sauce & soya sauce 1TSP or so of fish sauce 4-8 cloves of garlic, we put a lot, cut thinly or minced which ever you prefer 1-2inch piece of ginger, sliced thinly 3-4 thai Chili’s If you want to add a tad of sugar go ahead, but we don’t find it’s needed. We use a large ziplock bag to marinate our meat or fish in. But a bowl works just fine. Every couple hours we move the bag all around to make sure everything is getting marinated nicely. Here we used boneless short ribs. We put them on the kebabs after they marinated. After we placed them on the bbq, we poured the marinate over the ribs. These take about 2-3 minutes per side on high heat.They cook up super fast, one of our favorite marinate for these ribs.
We prefer the wings bbq’d but we did them in the oven this time. We pour them out in a casserole dish and bake skin side down in the marinate at 425F about 15 minutes per side. We had this with a potato salad we made, a broccoli salad my mom made and a piece of homemade bread. Plates were devoured fast hehehe.
We had a great day down at the beach digging clams, we dug a ton, made 3 different dishes with them. Bowl of fresh clams, soaked in water overnight, drained multiple times. 1TBSP each of oyster & hoisin sauce 1TSP each soya sauce & fish sauce Red onion, sliced thinly 3-4garlic cloves minced 4 Serrano peppers, sliced, any pepper would do 2-3 Thai chilis 10 snow peas, sliced, we slice them on a slant. Slice them any which way you want. Half lime squeezed in.
Did some picking in the garden and got a bunch of fresh basil and mint to put in as well. Would of loved to have cilantro but you make do with what you have :0). Prepped all the veggies, mixed the sauces all together in a bowl. We mix in the fresh mint, basil & some of the Thai Chili’s when it’s finished.
We like to use our cast iron wok but a frying pan works just as good. Use about a TBSP of oil, your choice. We used, vegetable oil. Get your frying pan on high heat and hot. This is going to cook up fast. Add all your veggies in Stirfry for a minute or so. Then add in your clams and cover about 2 minutes. Clams are filled with lots of water, so we drain the water out of the stirfry after cooking them, add in the sauces, squeeze of lime, cook another minute then they are done. Take off heat, stir in remaining chilis, and the fresh basil, & mint.We had dug a wack of clams, we made 3 dishes with them. They were delicious!! Hope you enjoy the recipe as much as we did.
What a fun day down at the beach, in Grand Barachois New Brunswick. We dug a ton of soft shell bar clams. It was 32degrees and had the beach to ourselves!!
First time for the kids to clam dig, they just loved it. Won’t be their last. They caught on fast and knew right where to put the shovel and where to find them in the sand. Sun was shining, water was warm, Lucky was loving it!
Our haul was very nice, we dug a ton. We divided them into 3 bowls and made 3 different dishes. These fried Clams are amazing! I used the largest ones we dug for the fried clams.
These are filled with sand they need rinsed out numerous times. If you let them sit in fridge overnight they will spit out a lot of there sand. These are soft shells so they are very delicate. You have to be careful while using them. Put in a medium pot cover bottom with about an inch of water, put clams in, cover and steam for a couple minutes til the shells open up. We try not to cook fully we just want the shells to open as we will deep fry them later. Drain, remove clams from shell, we place in a bowl with water.You’ll need fresh clams in a bowl We use 3 bowls, 1st with flour about 1/2CUP, 2nd bowl with an egg & milk mixed, and a 3rd bowl with CUP flour, TSP each of salt, pepper & cayenne (optional) More salt if desired to sprinkle on-top when comes out of fryer. Lemon wedges on the side to squeeze over the clams.
Drain clams, dunk into 1st, 2nd, and 3rd bowl. Coating each one well in each bowl.
I take a large plate and sprinkle flour all around it. And lay the ready to fry clams out on the plate. Finish coating all the clams before you start to fry them. Preheat deep fryer to 375F they only take 2-3minutes. Lay out on paper towel to remove excess oil, then we put them back in fryer for another 2 minutes. Gets them nice and crispy.Sprinkle some salt on when done frying and serve with some wedges of lemonsWe made 3 dishes, fried, steamed & stir-fry. It was a great clam day!! These were excellent.
We love these, again so versatile. Taste great with a variety of veggies and different meats. Today we were on the open road driving across Canada. With a fridge filled with leftovers, we always like to use them up. Had some left over kebabs, with chicken, pork, beef & onions on them done in a garlic ginger chili marinate. We thought they would be good in Banh Mi.
Crusty buns 4-5 Mayo Pork pate Left over kebabs mixed with Sriracha 1 julienned carrot Half cucumber julienned Half red onion sliced Green onion sliced 1 jalapeno thinly sliced Handful of cilantro & lettuce of your choice TBSP or two of fresh minced GarlicLucky likes to think he’s helping but he just loves to sleep, and eat hehehe. Prepped all the veggies in motorhome, while Tim drove through Ontario
We add some Sriracha on the kebabs, remove from sticks and reheat in microwave til warm. Slice your crusty buns, spread pork pate on one side and mayo on the other side. You can omit the pate if you want, but it tastes really good in there. Put your lettuce in, add all your veggies, add your heated meat and top with cilantro.Lucky saids I’m ready, bring it on over lol. Hope you enjoy these as much as I do.
Wow, it feels like forever since we have done a post, that’s cause it has!!! Been a crazy last few months for us. Looking forward to hopefully setting down soon.
We make these a couple times a month, using shrimp, fish, chicken or pork. Nice and light and pretty refreshing with the fresh veggies
10-12 rice paper wrappers 1CUP chopped boneless short ribs 2CUPS cooked glass noodles 1CUP each julienned carrots & cucumbers Fresh garden lettuce, any lettuce or cabbage is fine. Few sliced Thai Chili’s, optional
Great thing about these, you can add or omit really anything. Put what protein you like and what veggies you prefer. These taste great a variety of ways. Excellent to have on a nice hot day!
We had a few left over Boneless Short Rib Kebabs, we chopped up pretty small to use in our wraps. It’s good to prep everything and get it all ready, which can be done way in advance. Julienne your carrots & cucumbers. Cook your glass noodles as per your package instructions. Wash and clean the lettuce or cabbage. thinly slice thai Chili’s if using
We like to use a cast iron skillet to soak the rice wrappers in water, we soak 2 at a time. Only takes about 20-30 seconds then they are ready to make the wraps. Place two wrappers on your work area. Then add 2 more wrappers to your water. If adding chilis I add them first, straight down the center, so people can see them as they will be ontop. Then your protein ontop, just a few pieces, some carrots, cucumbers, lettuce or cabbage, about 1/4CUPS of noodles. Wrap the two ends in, and over. Then the sides one at a time. Once first side is around, slightly put pressure and roll it up tightly. After you do a few you will get the hang of it. They don’t have to be perfect, mine aren’t hehehe.
There is always some stuff left over on the plate, usually no protein. So we always make one big veggie one. Now will make a peanut Thai dipping sauce for these. Hope you like the recipe, if you get a chance to make it, let us know what you think!!
