Joe's Kitchen

Little neck steamers are a favorite treat out at restaurants, and they are very simple to make at home. All you need are some little neck clams, shallots, garlic, white wine, stock, lemons, butter, basil and 15 minutes.

Today, I will be going over the process on how to open clams along with what type of clams are best for eating raw.

The problem with roast turkey is it tends to dry out when you cook it all the way, which you have to do to avoid salmonella. This is also true with chicken. The reason is because there is just not enough fat under the skin. So a simple trick to get around this is by adding you own fat keep the turkey juicy and tender through out the cook process. I prefer to use duck fat, which has a rich flavor that goes well with all fowl, and butter mixture. If you really want to up the game, render duck fat from foie gras scraps instead of plain duck fat.

I will be showing how to truss this already seasoned turkey to ensure even cooking. During roasting, muscles start to tighten up and pull on the tendons, causing the wings and legs to splay out away from the breasts. This allows more heat to come in contact with the breasts, resulting in overcooked and dry breast meat. By trussing the fowl, the legs and wings will remain against the breasts, partially insulating them and allowing for even cooking.

A short on why potatoes tend not to cook evenly (hint, it's the starch) and how to solve the problem with a quick and easy blanching technique.

Today, I will be making sauteed shrimp in an unique vanilla coconut cream sauce, with a real vanilla bean, served ver rice.

In this video I will be showing how to make vanilla extract from vanilla beans.

In this video, I will be starting a Prosciutto Crudo at home, discussing selection of the correct pig leg, preparation, and salting.