Chef Jamie Gwen Talks Labor Day Recipes Live on KTLA
In case you missed it: Twin Eagles Partner Chef Jamie Gwen was live on KTLA 5 News this week whipping up some delicious Labor Day weekend treats on her Twin Eagles Outdoor Gas Grill. Fire up the grill and get cooking with her special Clambake, Grilled Corn, and Nutella Chocolate Sandwiches recipes below.
PAINT CAN CLAMBAKE
10 very small red bliss potatoes
10 mussels, cleaned and debearded
10 littleneck clams, scrubbed
12 slices chorizo or smoked sausage
2 ears of corn, cleaned and broken into 2 pieces
8 garlic cloves, peeled and sliced
1 cup chopped fresh tomatoes, seeds removed
8 large shrimp, shelled and cleaned with tails left on
1 lemon, cut into wedges
1 tablespoon Red Pepper Flakes
1 tablespoon Old Bay seasoning
1 1/2 cups dry white wine
4 tablespoons unsalted butter
1/4 cup fresh basil leaves
Preheat your grill to high.
Using a new, clean, empty 1-gallon paint can (or a heavy duty pot with a lid; or use aluminum foil), place the ingredients in the following order: potatoes, mussels, clams, chorizo, corn, garlic, chopped tomatoes, shrimp and lemon wedges. Sprinkle the red pepper flakes and Old Bay seasoning over the top. Pour the white wine into the paint can and top with the butter.
Cover the paint can with aluminum foil and place it on the grill. Cook for approximately 20 minutes or until the shellfish opens and the potatoes are tender.
Remove the paint can from the grill and carefully remove the foil. Pour the Clambake into a large serving bowl and garnish with the basil. Serve with lots of grilled bread.
GRILLED NUTELLA POUNDCAKE SANDWICHES
1/2 cup Nutella
Eight 1/2-inch thick slices pound cake
Heat your grill to medium heat.
Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Cover with the remaining cake slices, chocolate side down.
Grill each sandwich until the pound cake is crisp and golden and the filling is warm, about 2 minutes.
GRILLED CORN ON THE COB WITH CHIPOTLE HONEY GLAZE
2 canned chipotle chilies in adobo sauce
1/2 cup honey
1/2 stick unsalted butter
1 whole garlic clove
8 ears fresh corn, husked
Mince the chilies using your food processor or by hand. Place the minced chilies in a small saucepan along with the honey, butter and garlic. Season with salt. Place the pan over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes or until thickened. Remove the garlic clove from the glaze, discard it, and set the glaze aside.
Heat the barbecue to medium heat. Brush the ears of corn with the prepared glaze and place them on the grill. Grill, turning often, until tender and slightly charred in spots. Brush corn with remaining glaze before serving.