This one-skillet Portuguese-style pork and clams dish is so easy to prepare, you’ll be surprised at how quickly it comes together. It’s a great entertaining dish, served with warm bread to sop up the juices. Guests will think you slaved, but really you just tossed it together in a matter of minutes.
Last weekend I headed out to Seattle for BlogHer Food ’12, as well as a few parties, a dinner at Lake Chelan, and as many minutes as I could squeeze in visiting my friends, Niki and Jeremy, who moved to Seattle from Minneapolis a year and a half ago, leaving me with one less family to socialize with here in my home state.
My first night in Seattle, after the rain (yes, real rain, not the typical Seattle mist) had stopped and the sun had actually peaked out from behind the clouds, included a stop at a Cooking with Windows Phone event at Lark on Capitol Hill with Chef John Sundstrom, a James Beard award winner for “Best Chef Northwest.”
For the event we all participated in making dinner with the help of several recipe apps via Windows Phone. The Portuguese Pork and Clams comes from the Allrecipes app, which makes finding new recipes and ideas a breeze. With 40,000 recipes to search through, there’s something for everyone, and Windows Phone makes it easy to pin the one you’re making to the start screen for easy access when shopping or cooking.
Epicurious also has a Windows app, letting you browse through their 30,000 recipes as well, and let’s not forget Betty Crocker’s app, both of which employ search features, pinning, and creating shopping lists. Then there’s Cocktail Flow, so when you feel your inner bartender coming out, you’ll have drink ideas along with pictures and the ability to search based on the ingredients you have on hand, which happens to be Ole’s favorite feature. You can grab the French 75 cocktail recipe we enjoyed from my Facebook page.
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
2 bay leaves
1 pound boneless pork loin, cubed into 1″ pieces
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15-ounce) can cannellini beans
1 pinch ground cayenne pepper
3 tablespoons chopped fresh parsley, for garnish
In a large glass bowl, mix together the wine, garlic, oregano, salt, pepper, cumin, and bay leaves. Add the pork and toss to coat with the herbs and wine. Cover the bowl and marinate in the refrigerator for at least 2 hours.
Heat the olive oil in a large skillet over medium heat. Add the onion and saute until softened and translucent, about 7 minutes. Reserving the marinade, add the pork to the skillet. Brown the pork stirring frequently, about 5 minutes. Add the potato cubes, reserved marinade, cannellini beans, cayenne pepper, and clams. Continue to cook until the clams open, about 7 minutes. Garnish with the parsley and serve immediately.
Makes 4 servings.
Windows Phone provided phones and covered expenses in order to attend the event. All reviews and thoughts are mine, as well as photos, and the recipe is adapted (barely) from Allrecipes.