It’s been damn near two years since I’ve posted on this blog…and ain’t it just the way it is, that my comeback post will surely land me in the doghouse.  As one would expect…a bit has happened over the past two years.  Good/bad, joy/sad, shaken/stirred…take your pick.  I was moving to San Diego…I still live in NY.  I was freelancing job to job…I’m about to join the “9 to 5″ (as much as one can in my industry).  I had two tatoos…I now have four.  Big shit…I’m talking game changers here.  And as the dust begins to settle on the revised landscape of my life, clearly I am prone to contemplation.  And being I’m of this digital media crazed generation, I’m prone to blog about it.  Ridiculous…I know…but as I’ve been looking back, pondering the choices I’ve made and the steps I’m about to take, it’s easy to do so without hesitation as I’ve come to realize these decisions have resulted in my greatest change of late.  I was single…and now I’m happy.

I’m sure some of you are thinking…what a douche.  Christ…here comes a love letter blog comparing his love to flavors of some chicken and clams.  Some of you are on your way to scrolling past the rest of this text and straight to the recipe.  Well, for those of you sticking around…no…this won’t become a overly sentimental “my love is liked smoked paprika” entry.  She knows how much I love her.  No…this entry will revolve around her for one reason.  You see, good food was a big part of our courtship…and my trying desperately to woo her with my kitchen skills was another.  I spent all summer hosting an open house dinner party every Sunday where I’d do my damnedest to whip up some type of amazing dish to cause friends to gather, and impress her.  I threw out all types of food, playing well out of my league.  And it wasn’t in a Sunday dinner the first time I cooked this dish…it was some random week night.  It wasn’t a “planned menu” dinner…it was a “something quick, low impact, and big on flavor”.  It wasn’t pan seared sea bass served on a bed of whipped root vegetables…it was this, Portuguese chicken with clams and chorizo…which became her most favorite dish that I’ve ever made.  And there in lies the rub, you see…I made this for dinner the other night…while she was at a work dinner.  As in…not coming home for dinner…and I knew it.  Downward facing doghouse…here I sit.

I mean, this dish is just good.  It’s a Chuck Hughes recipe that can be easily adapted and screwed with…but the bottom line is…it’s damn good.  Of course, it’s all of those other things too…quick and super simple with very little prep…but it’s just a really good one pot dish that plates nicely or looks awesome sitting on a big ass family style platter in the middle of the table.  Friends coming over ?  Do it…bang this out, enjoy the company and open another bottle of wine.  Your loved one a little upset with you ?  Do it…whip this together, plate it with some candles and flowers and step out of the doghouse and back into their arms.  Loved one working late and not able to make it home for dinner ?  Do it…break out their favorite recipe, knock it out of the park and blog about it…wait…@#%*!…i got that last part wrong.

Portuguese Chicken with Clams and Chorizo
2 roasted red pepper, roast your own or buy them
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound fresh chorizo, removed from casing broken into pieces
Salt and freshly ground black pepper
2 tablespoons canola oil
2 Yukon gold potatoes, diced
1 medium-size onion, halved and sliced
2 cloves garlic, smashed
12 to 18 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
Olive oil, for drizzling and garnish

Directions
Preheat oven to 350 degrees F.

Place the chicken in a bowl and add the smoked paprika, paprika, salt, pepper and mix well.

In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir.

Slice the roasted red peppers into long strips and add to the pan.  Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender.

Remove from oven. Add the clams and kale. Cook for another 10 minutes.

Remove and plate, garnishing with fresh parsley, chives, and a drizzle of olive oil.

So whether you’re trying to turn heads, or just make that special one smile…I would put this in your repertoire as a go-to dish.  Sure to impress, big on flavor, and really hard to screw up…this dish is sure to bring with it compliments to the chef…and perhaps forgiveness, should it be necessary.  Of course, you could follow my lead and make it once to put you in the dog house…and once again…to get out.  Rest assured, no matter which doghouse door you find yourself at…you’ll be well fed.

And love, yammfpitw.

Mangia e statti zitto…
cheers…
dunkin