Michael Symon's Clams with Sausage and Peppers | Symon's Dinners Cooking Out | Food Network скачать в хорошем качестве

Michael Symon's Clams with Sausage and Peppers | Symon's Dinners Cooking Out | Food Network

Michael throws clams, bell peppers and sausage in foil packets to steam on the grill, then serves them over rice pilaf for a perfect summery dinner. Subscribe to #discoveryplus to stream more episodes of #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3tJD2PL Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Clams with Sausage and Peppers over Rice Pilaf RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 45 min Active: 30 min Yield: 4 servings Ingredients Rice Pilaf: 2 tablespoons unsalted butter 2 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, minced Kosher salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon freshly grated nutmeg 2 cups long-grain white rice, like basmati 1 fresh bay leaf 2 cups chicken stock Clams with Sausage and Peppers: 4 cloves garlic, sliced 3 bell peppers (red, orange or yellow), sliced 1 medium red onion, sliced 2 pounds fresh middleneck clams 1 pound smoked sausage, sliced into 1/2-inch-thick pieces 1 cup chicken stock 4 ounces white wine 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper Fresh cilantro leaves, for serving Olive oil, for serving Directions Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom. For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes. Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil. Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy. Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes. When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve! (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #MichaelSymon #SymonDinners #Clams #FoodNetwork Michael Symon's Clams with Sausage and Peppers | Symon's Dinners Cooking Out | Food Network    • Michael Symon's Clams with Sausage and Pep...