The New England Clam Chowda' Challenge

Happy New Year!

This year has already been a busy one for me! If you do not already know, by day I sell drugs (the legal kind....) and recently landed myself a new diagnostic sales position. I am leaving behind my baby, Cymbalta, for a new venture. As of December 15th, I have been studying up on fibromyalgia and rheumatoid arthritis. I leave for New York next week for training and then back to South Carolina, only to leave again for San Diego. Busy. I hope that your new year is full of exciting changes as well!

I have to say that I was so over-come with positive feedback about my blog over the holidays that it really warmed my heart. You like me, you really like me! A big thank you to all the ladies that shared their views with me at the Holiday Market and another special thanks to Flip and Ben. Send me your recipes! Muah! xoxo

I don't know if any of your are familiar with Twitter, but it is another social network that let's you update what you are up to. I recently posted that I was going back to my roots with some New England Clam Chowder. I have to admit. I did not make it myself. However, I did grow up enjoying its creamy deliciousness. This weekend I was approached about posting a recipe. My buddy Flip informed me that he has tried many recipes and has yet to find one he really enjoys. Well Flip...you put me up to a challenge. While Food Network had many typical recipes, I wanted to find an authentic New England recipe. After debating about a few recipes, I stumbled upon this one. I am going to try my hand at this recipe and I urge you to as well.

This New England Clam Chowder recipe comes from The Cliff House in coastal Maine. As a young girl, I grew up vacationing in Maine every year. My father is one of eight children and his mother has a house and two cabins in Wells, Maine. All the brothers and sisters would take turns over the summer with their families. I have oodles of memories of Maine and it will always hold a very special place in my heart. We would always go to the Cliff House for brunch when we were there. The restaurant sits, as described, on a rugged cliff looking over the ocean. It is also a great place to explore. The rocky coast is worn smooth from the crashing waves and you can climb over the rocks and enjoy the spectacular views. The Cliff House has expanded in the years since I have last visited and now includes a posh spa and more.

The Cliff House Resort and Spa is a must do when you are in the Kennebunkport area of coastal Maine. The food is devine as is the atmosphere.

The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine

Ingredients:
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

Preparation:

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

Feast of the Seven Fishes

Feast of the Seven Fishes

Southern Italians around the world celebrate Christmas Eve with a Feast of the Seven Fishes, also known as La Vigilia (Italian: "the vigil").

It is a meal that typically consists of seven different seafood dishes. Some Italian families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of the baby Jesus. The tradition of eating seafood on Christmas Eve dates from the medieval Catholic tradition of abstinence--in this case, refraining from the consumption of meat or milk products--on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.

There are many hypotheses for what the number "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ. The components to the meal are similar for most families as there are always some seven combinations of anchovies, sardines, dried salt cod, smelts, eels, squid, octopus, shrimp, mussels, oysters, and clams. In the mixes are pastas, vegetables, baked or fried kale patties, baked goods, and the pride-filled homemade wine. Also, this tradition still remains very popular to this day. http://wikipedia.com/

Well, this year my mom rented a little cozy cabin up on Lake Murrary for the week of Christmas. Even though she and her husband live in Lexington, it will be a mini-holiday get-a-way. My responsibility is Christmas Eve dinner. Having grown up in Connecticut in a Catholic family, with a little Italian background in the mix too, we honor the "no meat" tradition on Christmas Eve. I am tossing around a few recipes...here are 3 choices. I want to keep it simple, not too heavy, and fresh. Which recipe do YOU think I should make?

Tuscan Shrimp with White Beans
Recipe courtesy Michael Chiarello

Ingredients
3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Directions
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Green Pasta with Shrimp

courtesy: The Fresh Market

Servings: 4

Ingredients:

3 cups water

1 pound fresh shrimp, unpeeled

2 teaspoons Creole seasoning 1 pound asparagus

Dressing

1 1/2 cups fresh basil

1/2 cup TFM Extra Virgin Olive Oil

1/3 cup lemon juice

3 cloves of garlic

1 teaspoon salt

1/4 teaspoon black pepper

8 - 12 ounces TFM Whole Wheat Spaghetti

Preparation:

Make dressing by processing basil, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor until smooth. Bring 3 cups of water to a boil: add shrimp and Creole seasoning. Cook for 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein if desired, set aside. (Or sauté peeled shrimp in Creole seasoning before adding to pasta.) Snap off tough ends of the asparagus; cut asparagus into 2-inch pieces. Cook spaghetti according to package instructions, adding asparagus the last 3-5 minutes. Drain. Combine shrimp, pasta, and asparagus in a large bowl; drizzle mixture with dressing, tossing gently to coat.

Baked Shrimp with Tomatoes and Feta

2007, Ellie Krieger

Ingredients

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 cloves garlic, minced (about 2 teaspoons)

2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices

1/4 cup finely minced fresh flat-leaf parsley

tablespoon finely minced fresh dill

1 1/4 pounds medium shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup crumbled feta cheese(about 3 ounces)

Directions

Preheat the oven to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Something Savory, Something Sweet - two of my favorite things!

Deep Fried Crabs
courtesy: Paula Deen
yield: 4 servings

Ingredients
Oil, for frying
4 soft-shell crabs
2 cups white cornmeal
1 teaspoon salt
Freshly ground black pepper

Directions
Preheat frying oil to 350 degrees F.
Parboil crabs for 10 minutes. Roll in cornmeal mixed with salt and pepper.
Fry until golden brown for about 2 to 4 minutes.



http://www.foodnetwork.com/videos/deep-fried-crabs/28536.html


Neiman Marcus Cookie Recipe
Courtesy: NM website


An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookies the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients
1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips


Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.Yield: 2 dozen cookies

Oh. How I love going to Mr. Friendy's when Soft Shell Crabs are in season. Paula Deen's recipe is slightly different, but it sounds so simple I look forward to trying it soon.

Another thing I love to do is SHOP! Who doesn't enjoy getting their hands on a warm, chocolaty chip cookie and a big glass of milk. From Neiman Marcus, nonetheless.

A heavenly day in my world: Paula Deen with me at Mr. Friendly's dishing about recipes and kicking up our feet after a long day at Neiman Marcus, followed by bedtime cookies and milk. Sans Paula then, insert snuggling up with my sweetie. Mmmm. Sweet dreams!

Simple Pasta Pleasures from the Mama's Kitchen

No one can cook better than our moms. (Well, most moms) It tends to be the simple dishes that we ate as children that are the still the most requested as adults. I remember coming home during college and my mom would have all my favorite dishes in the fridge. (She is truly too sweet!)

If your mom is anything like mine, the meals never had to be fancy or hard to cook in order to please the palate. Most likely, they were concocted by our busy moms during the work week and provided us with something healthy and nutritious...and convenient. I requested these three recipes from my mom to cap off PASTA WEEK. So..from my mom's kitchen to yours...




Garlic Spaghetti

Cook spaghetti....in frying pan either melt some butter or heat some oil ...if using oil..saute sliced garlic.....add pasta......to heat add salt & pepper and powdered garlic (if not the other)

Tuna-Noodle Casserole

Cook not quite half of a bag of wide noodles until still a little firm....grease baking dish....drain and add one can tuna ( I like chunky light)....cook about one cup of peas a little bit and add to dish.....add one can cream of mushroom or celery soup....mix up...add a little more than one half can of milk....mix...add noodles...use some small pats of butter if you want it richer in flavor....top with buttered bread crumbs all over...bake 30 -35 min at 325....you want this dish to be moist.

You can also make salmon casserole this way...I like to use bowties for the pasta and use the best canned salmon.

Tuna Mac Salad

Cook small size pasta...elbows or sm. shells.....chop celery...onions and green or red peppers.....drain and add tuna.....mix together in separate bowl...some mayo, little bit of oil (olive?)...salt, pepper and other seasoning if desired...I often use a little bit of oregano...or Italian seasoning....no garlic....but lots of parsley...I use celery leaves too...very good!!!

Geaux Cocks!!!

The University of South Carolina has a home game against Louisiana State University this Saturday at 8:00pm in Columbia, SC. It is going to be one heck of a game. Carolina is coming off a great win over Kentucky and LSU was upset by Florida.

This week I am going to focus on TAILGATING!!!

Today's recipes pay homage to the state of Louisiana. Don't forget the hot sauce! I visited New Orleans back in June 2008. And wow! (I know, I know, LSU is located in Baton Rouge.) While we may have a big rivalry ahead of us, we can literally chew up those Tigers and spit them out with the following creole/Cajun recipes:

Emeril's Tailgating Crawfish Boil

Ingredients
Stock:
3 gallons water
2/3 cup salt
1 tablespoon whole black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon Essence, recipe follows
2 bay leaves
Crawfish, vegetables, and sausage:
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot andouille, cut into 8 equal links
3 lemons, halved
2 yellow onions, peeled and quartered
2 heads garlic, halved
6 pounds live crawfish
6 pounds large, head on shrimp
1 pound asparagus, ends trimmed
1 cup melted butter, as an accompaniment
Beer, as an accompaniment
French bread, as an accompaniment

Directions
In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.

To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels. 6-10 servings

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

This drink recipe is sure to knock you on your fanny:

Hurricane Recipe
1 ounce fresh-squeezed lemon juice

4 ounces dark rum

4 ounces passion fruit syrup

Crushed ice

Orange and/or lime slice

1 Maraschino Cherry

In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes and then strain into a tall glass or hurricane glass.
Garnish with an orange and/or lime slices and a maraschino cherry.
Makes 1 serving.

and Geaux Cocks!!!

Honey, Company is Coming Over!

Sunday is one of my favorite nights to have company over for dinner and drinks. I welcome the preparation, enjoy cleaning up my home, planning the menu, and running to the grocery. Am I crazy or what! I heart grocery shopping! Seriously. What is even better is that you can now buy beer and wine on Sunday. (sans Forest Acres...boo!) Maybe it is just that I don't want the weekend to end and the work week to begin when I arise. Nonetheless, there is just something nice about relaxing with a glass of vino and gathering with your friends and family for an yummy meal. As we all know, even though Fall is setting in, South Carolinians are blessed with mild tempatures. Enjoy the crisp evenings before it gets too cold and take advantage of your grill while you still can!

Keep these party suggestions in mind for when your next impromptu gathering arises.

Another great way to always be prepared for a party is to frequent stores such as Pier One and World Market for deals on bright tea candle holders, colorful placemats and other accessories. Create a “party” box, drawer, or shelf in your home where you store these supplies. Keep staples in your pantry, fridge, and freezer for whipping up easy dips and side dishes. Along with a quick trip to your local gourmet grocery for a few fresh ingredients, you will be ready for any crowd!

Appetizer:
Store –bought Pimento Cheese and French Rounds are my favorite. Also, a friend shared with me her “go-to” when unexpected guests stop by. “That would be corn and bean salsa! It is a can of shoepeg corn, a can of Rotel tomatoes, and can of black beans, be sure to rinse the beans. Serve with Scoops. I always have it in my pantry. I could throw it together if you came by my house right now. And I always have wine!” she said.

Fancy-n-Easy Mixed Greens Salad:
-Ingredients:
-Baby Greens, prepackaged, one bag feeds about 4ppl
-One bunch green onions, diced
-Feta, get two packages if serving more than 4ppl
-Diced Walnuts, whole are less expensive – but a pain to chop
-Cherry Tomatoes - halved
-Fresh Strawberries, and/or Can of Mandarin Oranges (omit both and add dried cranberries in the cooler months), slice strawberries
-Vinaigrette dressing, I recommend “Champagne Dressing” if you can find it – i.e. Fresh Market

Mix the entire containers all of the ingredients, except use ½ the strawberries, together and toss with dressing before serving. Pop in refrigerator until ready.

Either of these main dishes work well….

Salmon – pick these up in the fresh seafood department of a nicer grocery store. You can usually find many pre-marinated types. My recommendation is the “Bourbon Marinated Salmon” at the Fresh Market. Cook on grill for about 15-20 minutes. “Pam” the grill before grilling and loosen salmon from grill right after placing it on the hot grate to keep it from sticking. Some folks say not to flip it; it is really up to you.

Beer Can Chicken –
-1 chicken, about 3lbs., serves 4 ppl.
-Seasoning Salt
-Garlic Powder
-Black pepper
-One can of beer

Wash and drain the chicken and pat dry. Coat the chicken inside and out with seasoning salt, garlic powder, and pepper. Refrigerate until ready to cook. Prepare the grill. Indirect cooking, either push the hot coals to the outer sides of the grill, leaving a hollow middle or light just one side of a gas grill. Open the can of beer and drink 3 gulps. Place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing on top of the can, in the unlit portion of the grill. Use its little legs for balance. Cover the grill and cook the chicken for appx. 1 hour, or until done, rotating the chicken as necessary. The chicken is done when the juice runs clear when pricked with a fork.
Carefully remove the beer can from the chicken. It will be hot! Cut the chicken into halves or quarters.

Corn on the Cob – pick up one ear per guest. Shuck and boil with a spoonful of sugar for about 20 minutes. Fresh white corn takes less time. Add butter and salt after cooked.

Cheese Grits –
Choose your favorite grits and cook accordingly. I like the “quick” preparation ones. Add sharp cheddar cheese, butter, and salt and pepper. Jalapeños make a spicy addition. 5-25 minutes.

Strawberry Shortcake or Pre-Made Key Lime Pie
Pre-made shortcakes
Diced strawberries, mix with sugar/and or strawberry jelly/jam
Cool Whip
Layer each for a light dessert.

Grocery List:
Produce:
Baby Greens, 1-2 bags
Spring Onions
Cherry Tomatoes
Corn on the Cob, one per guest
Strawberries, optional
Lemon, optional for fish
Canned Vegetables:
Mandarin Oranges, optional
Pimentos
Jalapeños, optional
Dry Goods:
Grits
Fancy crackers
Meat/Fish:
One whole (3lb.) chicken, serves 4ppl
Or, one salmon steak, per guest
Dairy:
Feta, 1-2 containers, pending party size
Sharp Cheddar cheese, grated – including enough for pimento cheese (mayo?)
Misc.:
Shortcakes or Key Lime Pie
Cool Whip, optional
Strawberry jelly preserves, optional
Dried cranberries, optional
Walnuts
Vinaigrette dressing, preferably “champagne”
Alcohol:
Beer, one can for chicken, optional

Wine Selection: (either choose one red and one white or say two of one type) about 4 glasses per regular size (750mL) bottle
Smoking Loon - all are yummy, typically choose the reds, $
Cavit Pinot Grigio – get the magnum, $, good for big crowd
Yellowtail Chardonnay - $, also comes in larger bottles
Clos Du Bos Chardonnay - $$, buttery white
Cambria Chardonnay - $$, not your expected and affordable
Ecco Domani Merlot - $, easy to drink red
Penfolds – Merlot, sometimes says reserve - $, the entire line is good
Wente – red or white – enjoy all - $$
Dynamite Cabernet Sauvignon - $$, packs a punch
Château St. Michelle Riesling – sweet in taste, $
Vueve Clicquot – only the best champagne – for a special occasion -$$$, should range $30-$50 bottle depending on location

Hints:
-A gorgeous hostess dress, a glass of wine, and a helpful spouse are three keys to keeping you relaxed and ready.
-During your weekly grocery trips: look for specials on steaks, ribs, burgers, and chicken that could be frozen for use another time.
-A foldable table, a table cloth, large beverage container, and seasonal serving pieces create an instant buffet area.
-Olive oil, parmageiano cheese, nuts, onions, grits, tea bags, bacon, red potatoes, frozen spinach, chicken stock, canned tomatoes, canned beans, tomato sauce, and a variety of pasta are a few basics to keep on hand.
-A bottle of each white and red wine, and a six pack of each domestic and import beer give you options to serve your guests.
-Visit one of the large wholesale liquor stores for great buys!
-Sparkling water with a twist of lemon or lime makes a light, non-alcoholic beverage.
-Catch Phase is a fun game for a crowd, about $15
-Put a fresh towel in the guest bath.
-In a small glass, put a few flowers.

Punch I Stole From Grayson (great punch!!!):-In a large punch bowl, mix one bottle of inexpensive champagne, about ½ 2 liter of ginger ale, and one frozen mixer – fruit punch, orange cranberry, etc. Add seasonal fruit – strawberries, limes, lemons, cranberries, etc. Frozen concentrate flavors and keeps chilled. Add more of each as necessary.

Who knew!? Kate Hudson hearts Food Network

Many moons ago, when Kate Hudson first took the big screen in a major motion picture...that being "Almost Famous", was when I began my love affair with her.

Yes, she is delightfully charming, a little bohemian, and has that certain likeability factor.

Things that Kate Hudson and I have in common. Well, we are both blond. We are about the same age. Hmmmmm. What else is there? Hmmmmm.

Did I mention that she admits that, "[she] is such a Rachael Ray fan, it is CRAZY!" And A FOOD NETWORK FANATIC! We are just two peas in a pod. I seriously believe that if we met, we would be friends. Yes. I really do.

And...sometimes, I am told that I look like her.

Check me...I mean - her, out on the Rachael Ray show.

http://www.youtube.com/watch?v=GQYH-Slb2uM

They went on to make Grilled Fish Kebobs and Couscous with Mint Pesto. I have not tried this recipe. Recently, I was informed by Jr. he does not like Fish Tacos and they are gross.(Which he really does not like anything too fishy. Back to: Foods Men Like) So, I am guessing that Fish Kabobs are out of the story. So, if you make this dish, comment back and let me know. Better yet, invite me over. Because fish kabobs for one, not too fun. (get it...fish, Dr. Seuss, rhyming)

Grilled Fish Kabobs and Couscous with Mint Pesto

http://www.rachaelrayshow.com/food/recipes/grilled-fish-kebabs-couscous-mint-pesto/