"As for the salted peanut butter frosting, well, be still my heart!".

Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.

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.1/8 teaspoon white pepper.

1 package (16 ounces) soft tofu, drained.1/2 teaspoon sesame oil.

1 green onion (including top) chopped.Chop the shrimp in a food processor.