party

Have a Super Bowl. . . of Chowder!

With the pending game between the New York Giants and the New England Patriots it only seems fair to have a little battle of the chowders as well.  So the folks at Food.com were nice enough to hook me up a time-tested recipe for each.  Enjoy!

New England Clam Chowder
Recipe Type: Soup
Author: Carla of Food.com
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
Ingredients
  • 2 ounces bacon fat
  • 2 ounces butter
  • 1 large onion , diced
  • 6 stalks celery , diced
  • 1 tablespoon garlic , minced
  • ½ shredded carrot (optional)
  • ½ cup flour
  • ½ cup instant mashed potatoes
  • 4 chef potatoes , peeled and chopped
  • 1 quart clam juice
  • 3 cups chopped clams
  • 1 ½ cups half-and-half
  • ¼ cup fresh parsley , chopped
  • 1 drop Tabasco sauce
  • ½ teaspoon celery salt
  • ½ teaspoon thyme
  • 1 bay leaf
  • 2 tablespoons chopped parsley (garnish)
Instructions
  1. Melt butter and bacon fat in large pot.
  2. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  3. Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  4. Add flour and instant mash potatoes.
  5. Turn off flame and stir until flour is no longer visible.
  6. Add the clam juice and stir.
  7. Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  8. Bring to a boil.
  9. Add potatoes and stir.
  10. Cook for 15 minutes or until potatoes are tender.
  11. Add clams.
  12. Stir.
  13. Add cream.
  14. Stir.
  15. Simmer for 1/2 hour.
  16. Add salt and pepper, to taste.
  17. Serve garnished with fresh parsley and enjoy!

Tom’s Manhattan Clam Chowder
Recipe Type: Soup
Author: Dib’s at Food.com
Prep time: 10 mins
Cook time: 95 mins
Total time: 1 hour 45 mins
Serves: 10
Ingredients
  • ¼ cup olive oil
  • 3 garlic cloves , cut finely
  • ¼ cup fresh parsley , cut and chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 onion , chopped
  • 2 (6 ½ ounce) cans minced clams (reserve juice)
  • 2 (6 ½ ounce) cans chopped clams (, reserve juice)
  • 1 (8 ounce) bottle clam juice
  • 2 (28 ounce) cans cooked tomatoes
  • 7 cups water
  • 2 bay leaves
  • 3 teaspoons Old Bay Seasoning
  • salt and pepper
  • 4 potatoes , peeled and cut into chunks
Instructions
  1. In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
  2. Cook until garlic is light brown.
  3. Add minced and chopped clams with juice from cans and bottle of clam juice.
  4. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
  5. Turn heat to low and continue cooking for 35 minutes.
  6. Add potatoes and continue to cook for 30 minutes.
  7. Serve hot.

Super Bowl Recipe: Nachos alla Bolognese

Here’s another great recipe that is perfect for watching the big game.  This is a full-fat variation of my far healthier Italian Nachos.

Nachos alla Bolognese
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 2-4
Ingredients
  • 1 pound bowtie pasta
  • 1 pound ground beef
  • 12 ounces marinara or tomato sauce
  • 8 ounces shredded Mozzarella cheese
  • Cooking oil
  • 1 TBL sliced green olives
  • Salt, pepper and Red chili flakes to taste.
Instructions
  1. Cook pasta according to package directions. Thoroughly dry the pasta with paper towels. Make sure all moisture is removed.
  2. Preheat oven to 450.
  3. In a large skillet season the ground beef and brown. Add the marinara and simmer for roughly 20 minutes to make Bolognese.
  4. In a small pot or deep fryer heat the oil. In small batches, deep fry the pasta until crunchy, roughly seven minutes stirring as needed.
  5. On an oven safe plate layer the fried pasta, Bolognese and cheese to resemble nachos then place in the oven. When sauce bubbles and cheese is melted it is ready to serve.
  6. Garnish with red chili flakes and/or olives.

Recipe: Buffalo Chicken Salad

I have a confession to make – I don’t like chicken salad.  In fact, I hate most chicken salad.  It’s odd, too, because I like all other compound salads like egg salad (my dear mother made the best ever.  EVER!), tabbouleh, tuna salad and potato salad in all it’s many incarnations.  But chicken salad is at best tolerable and usually unpalatable.  I especially detest those sweet chicken salads with fruit and nuts and sugar – that crap is more dessert than salad.

So I decided that since generations of cooks hadn’t done it I would just have to fix chicken salad.  Here’s a chicken salad that is perfect for your next tailgate or March Madness party.

Buffalo Chicken Salad
Recipe Type: Entree
Author: Stuart Reb Donald
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
Ingredients
  • 4 cups diced boiled chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot, shredded
  • 2/3 cup mayonnaise
  • 1/3 cup Ranch or Bleu Cheese dressing
  • 2 TBL Frank’s Red Hot or other cayenne-based hot sauce
Instructions
  1. Mix all ingredients thoroughly.
  2. Refrigerate at least two hours before serving.

Buffalo Chicken Salad

Notes

The leaves from your celery would make a great garnish for this chicken salad as would a few bleu cheese crumbles.

Serve as a wrap, on a leaf of lettuce or in a toasty baguette. Or just throw it in a bowl with a sleeve of saltines next to it.

 

The Party Ready Pantry

beach ballAre you party ready?

The summer time is party season.  From Memorial Day to Labor Day Americans will be taking to pools and patios from Bangor to La Jolla, Bellingham to Sarasota to get their party on.  Many parties are planned to the tees but just as likely they are hit and run parties.

“I don’t know what happened.  I went out to pick up the floaties from around the pool and when I stood up the grill was loaded with burgers and a band was warming up.”  It happens all the time.  The question is will you be ready when it happens to you?

Pantry Ready PantryA properly stocked pantry can be your safety line for spontaneous revelry.  Here’s what I like to keep on hand: cans of petit diced tomatoes, crushed pineapple, pinto beans ( I like Ranch Style), chick peas, sweetened condensed milk, jars of onion powder, garlic powder, Italian seasoning, cumin, chili powder and plenty of good olive oil.  In the fridge I like to keep fresh herbs, fruit juice, an avocado or two and plenty of cheese.  It’s always nice to have tortillas and bread on hand.  French, Italian or pita will keep for months in the freezer and will defrost in no time.

With the diced tomatoes you are just minutes away from a tasty dip.  Drain the tomatoes and stir in the onion powder, garlic powder, cumin and chili powder for a beach ballquick salsa to dip the chips.  Mash up the avocado and stir in a little salsa and a touch of lemon or lime juice and you’ve got yourself a tasty guacamole.  For a tropical twist leave out the tomatoes and substitute with crushed pineapple.  To see me demonstrate a few salsas click the image to the right.  In the mood for Italian?  Mix onion powder, garlic powder, Italian seasoning and fresh basil with those tomatoes for a bruschetta topping (this is where that bread comes in handy).

Drain those chick peas then toss them into a food processor with onion powder, garlic powder, fresh cilantro, mint, and cumin.  Pulse in a little olive oil and add a touch of peanut butter (or tahini if you can get it) for a quick humus, serve with pita.  Drain those pinto beans and mash them with onion powder, garlic powder, cumin and chili powder.  Place them into an oven safe bowl, top with shredded cheese and bake at 350 (American) until hot and bubbly.

key lime pie recipeFor dessert a ready-made graham cracker crust, four egg yolks and a can of sweetened condensed milk is just a 1/2 cup of fruit juice away from being a cool pie.  Lemon juice will yield a nice lemon ice box, Key lime juice naturally becomes Key lime pie (click the pic for my recipe) or get adventurous and see where a can of mango or passion fruit nectar leads you.  Just remember to add citrus juice after you have whisked the eggs and milk together – the acid in the juice will make the eggs start to set-up almost immediately.  15 minutes in a 350 oven will help it set-up but it is not necessary.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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