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Welcome to Gulf Coast Slots video channel!
We are a husband and wife team that enjoys playing casino slots. Our videos are casino slot machine Jackpots, winning and losing slot sessions . We show whatever happens at the casinos, win or lose!
We hope you enjoy the videos and will join our growing channel! Remember to give the video a 👍 and click the notifications 🔔!!
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Below is a partial list of slots that we play.
Top Dollar, Pinball, Double Diamond, Triple Diamond, Triple Double Diamond, Double Hot Pepper, White Ice, Triple Wild Strike, Double Gold, Wheel of Fortune, Diamond Strike, Triple Hot Ice, 3X4X5X Times Pay, 12 Times Pay, Five Times Pay, Triple Lucky, Triple Gold Bars, Blazing 7s, Sizzling 7s, Triple Stars, Triple Double Stars, Double 10 Times Pay, Five Star, White Star, Black Diamond, Jackpot Gems, Ten Times Pay, Red White & Blue, 4 Times Pay, Quick Hits, Gold Spin, Triple Red Hot, Wild Cherry, Dragon Link, Lightning Link, Dollar Storm, Lightning Dollar Link, Fire Link, Lock it Link, Buffalo, Dancing Drums, and many more. Email us your favorite slot machine and we will add to our list if it is available.
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Feelin' lucky? We're playing with house money! This is one of those classic, old school recipes that adds a touch of class and a little luck to any dinner party or cocktail hour. Great when you're wearing a sharp suit and tie or that perfect cocktail dress, and works just as great lounging in yoga or sweat pants, too. Clams casino is a flavorful, savory dish that pairs well with champagne, wine, a good beer, or just plain good company. This is one of our favorite ways to eat clams, and the stuffing provides a richness that makes you feel like you deserve: royaly. From a seafood standpoint, being able to do something with fresh shellfish always brings something special to the table, and this recipe is easy to make. Add a touch of class to your next appetizer course, without having to break the bank or slave for hours. This comes together in 20-30 minutes. Today's your lucky day.
Timestamps:
Introduction: 0:00
Storytime: 0:10
Picking your clam: 0:40
Cooking the veggies and wine: 0:54
Making the stuffing: 1:10
Stirring the mixture: 1:40
Adding reserved clam juice: 1:48
Removing the shell: 2:20
Stuffing the clam: 2:20
Pulling the clam: 2:30
Adding the stuffing: 2:50
Back in the oven: 2:57
Taking a bite: 3:14
Ingredients for Clams Casino -
-12 fresh, hard-shell clams (top necks work, but we prefer cherrystones), rinsed and scrubbed
-2 Tbsp unsalted butter
-1/2 cup chopped red bell pepper
-1/3 cup chopped shallot
-1/4 cup dry white wine or vermouth (we like dry white FLX wine)
-1/2 cup coarse fresh panko or italian-style breadcrumbs
-1/4 cup finely grated Parmigiano-Reggiano cheese
-1/4 cup finely chopped fresh flat-leaf parsley
-Freshly ground black pepper
-1/2 lb. of sliced bacon, sliced crosswise 1/4 inch thick
-Lemon wedges, for serving
DIrections for Clams Casino -
-Turn oven broiler to high
-Put the clams on a rimmed baking sheet
-Broil until they open, about 5 to 7 minutes
-Wait until they're cool enough to handle, and discard the bottom shells, remove the clam, and then put the clam back in the top shell
-Don't get rid of the clam juice in your sheet, add it later to the stuffing
-While your clams are in the broiler, melt the butter, cook the pepper and shallots, about 5 minutes
-Stir in the wine and cook until the liquid is reduced by half, about 2 minutes or so
-Remove the skillet from the heat and stir in the breadcrumbs, cheese, parsley, bacon, and a few grinds of black pepper. (don't season with salt, they'll get too salty)
-Pour in any remaining clam juice, so it's a little moist
-Using your paws, take the breadcrumb mixture onto each clam, so it's almost heaping over the shell
-Broil the clams until the topping is just browned, about 5 minutes
-Serve with lemon wedges, and get lucky!
Bonus tip - This works well with Oysters too, and if you have some friends or family who don't eat pork, you can use turkey bacon instead, but you need that salty fix to send this dish up. Any leftover stuffing goes great in a piece of fish and baked.
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