Dining & Decor With Dora

11/24/2025

Panamanian Sancocho..

11/24/2025

11/24/2025

Meatloaf

07/18/2025

07/18/2025

07/18/2025

07/18/2025

07/18/2025

SKILLET ROASTED
BBQ CLAMS + Charred Lemons
This is my perfect meal, with crusty French bread for dipping. Toast with the remaining Chardonnay and celebrate Summer!

2 Mexican chorizo sausages
2 tablespoons olive oil
6 garlic cloves, peeled and thinly sliced 
Pinch of red pepper flakes
1 cup small cherry tomatoes 
2 pounds fresh Manila (or other small) clams, scrubbed clean
1 cup Chardonnay
3 tablespoons unsalted butter
Juice of 3 Grilled Lemons
Salt and freshly ground pepper

Preheat your grill to high heat.
Grill the chorizo until cooked through, then slice thinly.
Heat the olive oil with the garlic in a large heavy skillet, preferably cast iron. Add the garlic slices and slowly toast them, stirring often, until just golden. Add the red pepper flakes, sliced chorizo and cherry tomatoes and cook for 2 minutes. Add the clams and stir to coat. Add the white wine and cover the pan with a lid or carefully with aluminum foil. Cook the clams for 5 minutes, shaking the pan often, or until all of the clams open.
Remove the lid and add the butter and grilled lemon juice, swirling the pan to incorporate. Season with salt and pepper.  

GRILLED LEMONS
Grilling lemons helps release their juices and the smoky flavor is irresistible.

Heat your grill to medium-high heat. Roll the lemons on a hard surface to release the juices. Cut the lemons in half crosswise and discard any visible seeds. Place the lemons cut-side-down on the grill. Grill until the lemons are charred on the cut side, about 3 minutes.

07/17/2025

Voy pa ya...