Steamed Clams

Place about 1” of water in a large pot, put in clams, cover and boil water until clams open. Discard any clams that do not open. Melt butter and serve clams with lemon wedges.

Grilled T-bone Steak

The keys here are to have the fire very hot and the steaks at least 1 thick. Have the steaks at room temperature, brush olive oil on both sides of steaks, add pepper, salt and garlic powder. Grill about 5 minutes on one side and 4 on the other. (depending on how you like your steak and the thickness of the steaks) remove steak from grill and let sit for 10 minutes. It will finish cooking on the platter; so take it off just before it is done as you would like. Squeeze lemon onto each steak.

Note: The general rule of thumb for medium rare is 1 minute per 1/4 inch thickness per side. A 2 inch thick steak would take 8 minutes per side.

Flame Roasted Asparagus

Cut bottom 1 -1 1/2 inch off of stem. Peel, yes I said peel the asparagus. Place in bowl, add oil and salt and pepper. Toss, retain bowl.
On a very hot grill, place asparagus crosswise to grill. Grill for 3 minutes. Remove and place back in bowl, toss with oil remaining in bowl. With a vegetable peeler shave the romano cheese over the top and serve.

Can be made in grill pan on stove top, cook for 4 minutes.

For the asparagus peeler click this link to Cookery Ware Shop

Wine Pairing Ideas!

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