It's the very first episode of the EHAP Cooking Special! Adam sits down with Nick of the Epic Film Guys Podcast and David the Producer of the Unwritable Rant Podcast. The trio discuss the ins and outs of home cooking, as well as kitchen fails, kitchen tricks, and some deep recipe analysis. Pull up a seat and leave hungry.
David's Vaca Frita (Fried Cow)
Servers 4 (or 2 really hungry people)
• 2 lbs flank steak
• 2 onions
• 1 teaspoon salt
• 6 cloves of garlic
• 1 bay leaf
• 1 teaspoon cumin
• juice of 3 limes
• 2 tablespoons sunflower seed oil
1. Put 2 quarts of water in a pot. Add bay leaf, the 2 onions (large chopped), salt, and 3 cloves of garlic (smashed)
2. When the water boils, cringe, grit your teeth, and drop the whole flank steak in the water and cook for 30 minutes
3. Fish the grey chunk of steak out and place onto a cutting board.
4. When cooled, shred it with a fork… this build character.
5. In a large bowl, mix the lime juice, cumin, remaining garlic (finely minced) and shredded beef. Give a few tosses.
6. Heat a large skillet (high heat), add the oil. When hot, add the beef mixture and mix until crispy brown.
7. Serve immediately in corn tortillas… feel free to add chopped fresh cilantro.
8. Also serve with a tequila. Hell yeah.
Nick's Steamed Clams
• 16 oz pale ale (locally brewed)
• 50 count littleneck clams
• 8-10 cloves garlic
• fresh basil (about two cups of loose basil leaves)
• One lemon
• salt (to taste)
• pepper (to taste)
• 1 stick of butter
1. Scrub & clean the clams. Leave clams in a sink full of cold water w/ pepper for around an hour.
2. Pour beer into a large skillet (I used a 13" deep wall skillet). Heat on medium heat.
3. Add fresh garlic (minced)
4. Add basil.
5. Add salt & pepper.
6. Zest lemon, then halve and juice both halves into the broth.
7. Let boil and let the flavors come together for about five minutes.
8. Add clams to the broth. Add stick of butter on the top and cover.
9. Steam for 20 minutes until clams are all opened. Discard any clams that did not open. Serve and enjoy!!!
Adam's Italian Sausage and Peppers
• 2 lbs of Hot Italian sausage links (from a butcher or Italian market)
• 3 Sweet Bell peppers (Red, Yellow, Orange, or any mix of the three) sliced thinly.
• 2 16 oz cans of San Marzano Tomatoes
• 5 Cloves of Garlic, minced
• 1/4 Cup of freshly grated Parmigiano Reggiano cheese
• 1 Tbsp of dried basil (or a quarter cup of fresh)
• 1 Tsp oregano
• 2 Tbsp Olive oil
• 1/4 Tsp Brown Sugar
• Salt and Pepper to taste
• 3 Cups of dry Penne Pasta
1. Heat Olive oil in heavy bottomed Frying pan or skillet on medium high heat.
2. When oil becomes loose, add Italian sausages one by one, letting them fall away from you.
3. Allow sausages to get nice brown color before turning them. Use the sides of the frying pan or skillet to help cook the sides of the Sausages.
4. When the sausages feel slightly firm, remove them from the pan with kitchen tongs, and transfer them to a cutting board.Slice sausages with a knife into small medallions at about half an inch thickness. The sausages may appear pink to slightly raw through the middle, but this is okay as you will be transferring them into the frying pan again.
5. Continue to cook sausages until a nice color has been achieved on either side of the pieces. Don't be afraid of the little bits sticking to the pan, as this will add to the overall flavour of the finished product.
6. Once the Sausages are nicely browned transfer them to a plate and allow them to rest, keeping your skillet on medium heat.
7. Add the minced garlic and allow it to sweat out for 2 minutes.With clean hands, strain and separate the juices from the tomatoes, and pour the juices into a bowl. By hand, crush the tomatoes into the skillet, and then add the juices. Bring to a boil and add the sliced bell peppers.
8. Turn heat down to a slow simmer and allow the sauce to reduce and thicken.
9. Bring a large well salted pot of water to a boil and cook Penne paste until el dente.
10. Add the basil and oregano and the 1/4 Tsp of brown sugar.
11. Add the sausage back into the sauce and sprinkle the with the fresh Parmigiano- Reggiano, and season to taste with sea salt and cracked pepper.
12. Add the Penne to sauce and roll it through. Plate and serve with some more of that delicious Parmigiano, and some fresh cracked pepper if desired.