I don’t like Caesars or Clamato in my beer. I have heard those are predominately Canadian things. I want to like Caesars, savory goodness in a glass with vodka, garnished with all my favorite things, celery, pickled beans or asparagus, sometimes even prawns or bacon! Yum! But I just don’t like that clam taste. I wonder how something like Clamato was invented, someone was enjoying a Bloody Mary one day and thought, “you know, this needs clam juice.”?
I was cat sitting for a girlfriend, she was kind enough to bring me back a cooler full of fresh live clams. Knowing how I feel about Clamato, I wasn’t sure I would like them, but Raj was excited about our cooler of clams. I was excited about drawing faces, and perhaps doing some crafts, have you seen the stuff on Pinterest?! Today’s post was all his creative genius, I was a frustrating kitchen helper drawing a face on the clam and texting my girlfriend about what I should name him. Turns out fresh clams in Raj’s mango curry sauce is delicious, I’m a fan. And he didn’t strangle me in the process. Whoo hoo! I was responsible for the Paleo rice, so I suppose I wasn’t completely useless.
- ½ large head of cauliflower
- 2 tbsp ghee, butter or oil
- Wash and grate the cauliflower head (you can use the grate attachment on your food processor)
- Place in a pan with water aprox 2 cups and bring to a boil
- Boil for 4-6 min and strain
- Shake, toss, jiggle, whatever method is best for you, get as much water out of the cauliflower as you can, it will make your finished product fluffier and more rice textured.
- Place 2 tbsp of ghee in the pan you boiled the cauliflower in, no point in dirtying another dish, put well drained cauliflower in with the ghee
- Sauté over medium heat stir occasionally until the cauliflower is slightly browned and fluffs up like rice