
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
I had a little trouble naming this recipe. Initially, I wanted to call it Clams Casino. That’s the OG recipe concept I took most of my inspiration from. But Clams Casino has green peppers and bacon in it. My version has pancetta and skips the peppers altogether. Then I thought about going with Stuffed Clams. But, my version is less ‘stuffed’ and more ‘buttered with crunchy bits’. So, while the name may be a little basic, it sort of celebrates the simplicity of this dish: fat, briny clams swimming in divinely flavored butter, topped with crispy crunch bits for textural oomph. Now, just tell me you don’t wanna eat that!
Being in Texas, it’s hard to get quality fresh seafood that isn’t from the gulf, so I went to my trusted online source for all things seafood, Fulton Fish Market. I used topneck clams for this recipe – they’re quite large and make all the fiddling worth it. Plus, the bigger the clam shell, the more butter it can hold. So it’s a real win/win. The folks at Fulton have also been also been super awesome and hooked my readers up with a pretty major 15% off any new order over $175 (excludes their bundles). Just hit their website and use code JESSP at checkout. Trust me, they have so much amazing and quality seafood on their site, you will easily fill your cart.
If you’re feeling adventurous, this recipe can easily be done on the grill too, even the opening of the oysters. Just be careful not to let the butter cause any flare-ups.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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