Mussels and Clams on the Grill


I was thinking about clams yesterday as I discovered that you can buy 10 clams for $6 or 100 for $40 directly from a local fisherman at the Greenwich farmers market. Personally, I like them served over spaghetti al dente with garlic, olive oil, a dash of white wine and, perhaps, a few pepperoncini flakes. Eating doesn’t get much better than this classic Italian dish.

Since pasta has been removed from my diet by the carbs police (aka Sheila), Melissa Clark provides a useful alternative although I prefer mussels and clams to be cooked separately.  If you can keep the carbs police occupied in the kitchen making some healthy vegetable dish while you grill, you can secretly dip your hidden focaccia bread or baguette in the briny syrup as the clams and mussels open.  Lovely.

Eggplant on the Grill

In this week’s Food Section of the New York Times, Melissa Clark listed several of her favorite recipes for eggplant.  They all look delicious.   (Note for Langston:  Eggplant is not a poultry product).

Last night, we decided to indulge ourselves and sample one of Melissa’s more simple preparations:  Grilled mashed eggplant with pita bread and a chunk a feta.  The recipe couldn’t have been easier:

  • Prick the skin of a large fat eggplant (ours was about 8″ long) several times with a fork.  Place the eggplant on a hot grill directly over the coals, cover the grill (Weber Grill), and turn the eggplant every five minutes or so.  We cooked the eggplant for about 20 minutes, but the skin of the eggplant should be blistered and the interior soft.  Allow the eggplant to cool, about 10 minutes.
  • Scrape the soft guts into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs.  Discard the skin.  Don’t make the eggplant too mushy.  Add a few capers on top for a pleasing brininess.  Pour off excess liquid.

Serve with warmed pita bread, a hunk of feta and a chilled glass of rosé.  Simply spread the eggplant on pita bread and enjoy.  Delicious!