Also from the Dinosaur BBQ cookbook, this is Clam, Shrimp, and Scallop Pan Roast:


2 dozen littleneck clams
3/4 lbs large shrimp, deveined (about 14 shrimp)
1/2 lbs sea scallops
1 cup clam juice
1 cup dry white wine
6 tbsp Mutha Sauce (see post below)
1 tbsp Worcestershire sauce
1 tbsp heavy cream
1/4 cup olive oil
6 large garlic cloves, minced
2 jalapeno peppers, seeded and chopped
1 teaspoon crushed red pepper
10 fresh basil leaves, chopped

Purge and scrub the clams (you need to purge them in cold saltwater for about 4-5 hours). Discard any that are dead (not closed), and boil the rest until they just open (about 2-4 minutes), fish them out as they open, and keep warm. Discard any that do not open after boiling.

Heat oil over medium high heat. Saute garlic and jalapenos for a few minutes until fragrant. Add clam juice, wine, and Mutha sauce and bring to a boil. Reduce sauce over high heat for about 8 minutes, then add red pepper and Worcestershire sauce. Lower heat to medium high, add shrimp and scallops, and simmer until they are just cooked (they are done when they are opaque), about 4 minutes. Add heavy cream and basil, return clams, and stir gently, and serve immediately.


I made this dish for some guests, and served it with some baked ziti and Zuppa Toscana, along with rest of the white wine. You could also add some chopped parsley for garnish, as well as some lemon juice, but I did not do this. Make sure you serve with some fresh baked bread, to mop up the tasty sauce.



Hungry guests make a cook happy.


I don't much care for shellfish or shrimp, but the guests liked this dish a lot. I think the important thing in a dish like this is to cook the seafood very lightly, and to use some good white wine.

From the Dinosaur BBQ cookbook, this is a Creole variation on Chicken Scaparello, a classic Italian dish.

4 lbs chicken, cut into pieces and skinned (I used drumsticks)
Creole seasoning
1/2 cup olive oil
1 large red onion, chopped
1 large red bell pepper, chopped
10 large cloves garlic, chopped
2 cups chicken broth or stock
6 pickled pepperoncini, chopped
1 1/2 cups Mutha Sauce (See post below)
3 bay leaves
1 tsp dried thyme
3 tsp white wine vinegar
salt and pepper


Remove skin from chicken, trim fat, and rub Creole seasoning (mostly paprika, onion powder and garlic powder) into chicken pieces. Heat half the olive oil over large skillet over medium-high heat. Add chicken pieces and brown all sides. Put chicken aside, and remove fat and oil from skillet. Replace with the rest of the olive oil, and saute garlic for a few minutes. Add onions and red peppers, season with salt and pepper, and cook until soft. Add chicken broth, Mutha sauce, vinegar, pepperoncini, bay leaves, and thyme. Season with salt and pepper. Return chicken, and bring mixture to a simmer. Simmer partially covered over medium heat for 35-40 minutes, stirring occasionally, until chicken is cooked. Skim oil off of surface, remove bay leaves, and serve over rice.



7/10: The sauce was really tasty because the chicken broth I used was a rich dark homemade one. I think this recipe could be changed to make a really good gumbo, adding just some celery, brown roux or toasted flour, and Andouille sausage.

This is called "Mutha Sauce", from the Dinosaur BBQ cookbook. It is a sweet and spicy sauce that is used in all their recipes. I modified it a little so it wouldn't have so many ingredients for me to buy.

1/8 cup vegetable oil
1/2 cup minced onion
1/4 cup minced green pepper
1 jalapeno pepper, seeded and minced
1 tbsp minced garlic
1 14oz can tomato sauce
1 cup ketchup
3/8 cup Worcestershire sauce
1/2 cup water
1/8 cup lemon juice
1/2 cup brown sugar
1/8 cup spicy brown mustard
1/2 tbsp chili powder
2 tsp cayenne pepper
3 tsp white wine vinegar
salt and pepper

Heat oil over medium high heat in saucepan. Saute garlic and jalapenos for a few minutes, then add onions and green peppers and cook until soft, seasoning with salt and pepper. Add all the other ingredients, bring to a boil, and simmer on low heat for 10 minutes.

Potatoes Au Gratin:


4 russet potatoes, sliced (3/8 to 1/4 inch thick)
1 onion, sliced
1 pint milk
1 1/2 cups shredded cheddar cheese (sharp)
3 tbsp butter
3 tbsp flour
1/2 tsp salt
salt & pepper

Preheat oven to 400 degrees Fahrenheit, and layer half of the sliced potatoes onto the bottom of a buttered 1 quart casserole pan. Layer the onions on top of that, add salt and pepper for seasoning, and layer the other half of the potatoes on top of the onions.



Meanwhile, melt butter over medium-low heat in a saucepan, and add flour and salt, whisking to an even texture. Do not let clump. After one minute, add milk and cook until thickened, stirring continuously to keep a smooth texture. Add cheddar, and cook while stirring for about another minute, until the cheese is completely melted and incorporated into the sauce. Pour sauce over the potatoes, cover in aluminum foil, and bake in oven for 1 1/2 hours.




7/10: This is an easy and delicious way to prepare potatoes. If you like potatoes and cheese, you'd definitely like this dish.