Get the (gluten-free) deep-fried, gorditas made only of corn at La Cocina on the top floor.

Add the paprika and bacon and cook until fragrant, about 1 minute.Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes.

Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.. Top each clam with a heaping tablespoon of the stuffing, gently pressing to help it adhere.Bake the clams until they are golden and crisp on top, about 10 minutes..Originally appeared: June 2013.Pelau is one of Trinidad's most popular dishes, says Prime, chef and co-owner of.

, a restaurant in Washington, D.C. that pays tribute to the multifaceted influences in the cuisine of the Caribbean islands of Trinidad and Tobago.The layers of flavor in Chef Prime's pelau come from a range of sources: Zesty, spicy.

Green Seasoning.

, plenty of coconut milk, a hit of ketchup and Worcestershire, and an ingenious technique of sauteing both the beef and the rice and pigeon peas in a scorched caramel to create a rich texture and nutty taste.Season pork chops to taste with salt and pepper.

Dip pork chops in egg, letting excess drip back into the bowl.Dredge pork chops in potato flakes, pressing to help flakes adhere.. Heat butter and oil in a large skillet over medium-high until butter melts.

Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side.Transfer pork chops to a paper towel–lined plate.