Just came back from dinner with my wife, including sauted Russian kale, fried horseneck
clams, and Deok-Gook with Man-Doo. In case you are interested in my wife's two recipes;

1. Russian kale. She harvests them plenty in summer and fall, from our organic vegetable
garden. Parboil the leaves, dry, store them for cooking anytime she wants. She boils
them in a pan with water, enough to soften the stems in leaves. Saute them in a frying
pan with sesame oil, crushed Korean garlic, minced green onions, a pinch of salt
and beef Da-Shi-Da. Mr. Kang from New York told me they sell them fresh at $40.00 in
a two-hands full, there. Dr. Joel Fuhrman says kale is top cruciferous vegetable, highest
in protein more than beef per calorie. Yes, more than beef per calorie!
2. Fried horseneck clams. They are giant in size, easy to dig, available plenty in Wa. Ore.
and Ca.(secret for DKP, Zen and Bin only; Point Reys mud flats near Bodega Bay has
a lot), My wife uses the long tough neck portions only for this fry dish. Peel the neck
skin easily after parboil or freezing for storage. Wash. Slice them very thinly(otherwise
, too tough). Mix them in a bowl with water, 1/2 of corn starch and 1/2 of flour, sliced
sweet yam, onion, green onion, salt, and sliced carrots. Fry in pan with oil. This creation
of her recipe has been a big hit with Koreans and Americans.

Would you introduce some of your or your wife's top cooking recipes?