Arrange the clams on a baking sheet.
ripe cherry tomatoes (about 1 pound).Using a knife, make a 1/4-inch-deep cut along the back of each shrimp shell from head to tail.
Leave shell and head intact.Using a small moistened paper towel and a paring knife, remove and discard the vein.Pat shrimp dry, and set aside.. Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot.
Add shrimp, and sear until shells are scorched, about 1 minute.Transfer shrimp to a plate.. Reduce heat to medium.
Add shallots, chile, and oregano, and sauté until shallots are sizzling, about 30 seconds.
Add potatoes and garlic, cover, and cook, shaking pan often, until edges of potatoes begin to brown, about 5 minutes."Then I watched.
Eat Drink Man Woman., and the best part is the beginning, with the Chinese chef chopping with big cleavers," he recalls.
"I thought, 'That's the move!'"So, Leonti bought some large cleavers in Chinatown and a wood butcher block, and set up a soffritto station in the kitchen, where his cooks rhythmically chopped and broke down the whole vegetables into rubble using the same kind of chopping technique I saw a barbecue cook use at Skylight Inn BBQ in Ayden, North Carolina, to break down the meat of whole smoked hogs into a fine mince.
(Editor: Collapsible Cushions)