Category: Recipes (Page 15 of 55)

Chef Beau MacMillan’s Clam Chowda’…as interpreted by Heidi Lee

Want to know a secret?  I have never made clam chowder (chowda’ or otherwise).  Whilst generally leaving this Eastern Seaboard delicacy to the experts, I was goaded into coming up with one on the fly because Beau is just a bit too busy being waxed for his newest superstar action figure – Next Iron Chef ~ Super Chef”.  He blurted out this “Soup of the Week” on the show so we went with it.  When recently asked for the recipe he texted, “I’m in Maui!”  Enough said.

Anyhoo, as I’m always up for a challenge, here it is.  Please keep in mind that this has never been tested or tasted.  I just plopped myself down at my laptop – deadline ever present – and pulled it out of my….litany of amazing culinary talent.  Take it as you will.

Heidi and Beau’s Clam Chowda’!  (Bowston accent included)

Serves 2 – me and Bo Mac – next time he’s in town!

Ingredients:

  • 1 Pound Fresh Manila or Butter Clams (Beau takes big bites, so I go for 2 pounds)
  • 1 Cup Clam Juice (divided)
  • ½ Cup Chicken Stock
  • ½ stick butta’
  • 2 cups mire poix  – equal parts celery, onion, carrot – small dice
  • ¼ Cup Sherry
  • 2 T. fresh thyme
  • 2 Cups heavy cream
  • ½ to 1 Cup Mashed Potatoes (you’ll need to know how to make these, I have a deadline to meet)
  • S&P (white pepper is best here)

For the Clams:

  1. In a large sauté pan over medium heat, pour in 1/2 Cup clam juice and stock. Let come to a rolling simmer and then add the clams.  Cover and cook until the clams just start to open.  Remove from heat and strain, reserving the juice.  Pull those luscious little clams out and set aside to cool.  (They don’t have to be completely cooked at this phase….just easy to open shells)  Set a few aside for garnish, in the shell.

For the Base:

  1. In a large saucepan over medium high heat, sauté the mire poix in the butter, adding a pinch or two of salt, until translucent – about 5 minutes.
  2. Increase heat to high and add the sherry, reduce until almost all the liquid is gone, about 1-2 minutes.  Add the thyme and the liquor from the clams, plus another 1/2 cup of clam juice and cook for a minute or two.  Reduce the heat to medium and add the heavy cream.  Let cook for about 10 minutes until it starts to thicken and remove from the heat.
  3. Strain the mixture into a non-metallic bowl and return the ‘soup’ to a sauce pan on medium.  Whisk in the mashed potatoes and check to see if this is your desired consistency.  You can always add a bit of wine to thin it out, or more potatoes to thicken it up.
  4. At this point, add the clams and a bit more fresh thyme.  Let cook for 3-4 minutes on low.  Adjust seasonings.  Serve piping hot in a big ole’ bowl topped with a few of those clams in the shell (see picture) and some fresh thyme sprigs.  Crunchy bread,  a ‘stick a butta’ and you’re in business!  Sit down, turn on Food Network and watch our home town hero duke it out.   Next Iron Chef – Super Chefs airs Sunday, Oct. 30th on the Food Network:)

On a personal note:  Beau MacMillan (Bo Mac) is one of the most unassuming, unpretentious culinary geniuses I have ever encountered.  I’m proud to call him a friend and am grateful for all of his support and his BIG, HUGE HUGS!!! Love ya, dude!!

 

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Moroccan Chicken

My brother Michael never stops creating new recipes. When I heard that he was in a Middle Eastern ‘food mood’ (I love Middle Eastern food—the blend of sweet and savory spices is unexpected and totally amazing!), I asked what he had up his sleeve. He tells me that this is his ‘latest and greatest’—I’ll let the readers of ITS help decide!

Moroccan Chicken

  • 1 small onion, chopped
  • 1 T. olive oil
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 tsp. cinnamon
  • 1/4 tsp. alleppo pepper or cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 14 oz. cooked, shredded chicken 8 green olives, sliced
  • 8 black olives, sliced
  • 1/3 cup dried prunes, chopped
  • 1/4 cup dried apricots, chopped
  • 3/4 cup chicken stock
  • 1 T. tomato paste
  • 1 T. white wine vinegar
  • salt and black pepper to taste
  • 1 tsp cornstarch
  1. In a large saucepan, sauté onion in oil just until starting to brown.  Add the celery, garlic, and red pepper and sauté for 2 minutes longer. 
  2. Add the spices, chicken, olives, and dried fruit; add the stock, tomato paste and vinegar.  Cover and cook over medium low heat for 20 minutes. 
  3. Mix cornstarch and 2 Tbsp water in a small bowl.  Add to saucepan and stir to thicken.  Serve over rice, couscous, or flatbread.  Add chickpeas to make a heartier meal.

 

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Bobbie’s Caramel Rice Krispie Bars

OK… this isn’t an ‘original’ recipe by my Mom (Bobbie), but she does love Caramel Rice Krispie Bars with all her heart. Be prepared for a ‘grown up’ version of everyone’s favorite childhood treat and remember… share the love.

Bobbie’s Caramel Rice Krispie Bars

Makes 1 large pan of bars

For the Caramel Filling:

  • 14 oz can sweetened condensed milk
  • 1-14 oz package soft caramels
  • 1/4 cup (1/2 stick) butter or margarine

For the Rice Krispies and Assembly:

  • 1.5 lbs (1 1/2 bags) miniature marshmallows, DIVIDED
  • 1 1/2 cups (3 sticks) butter or margarine
  • 8 cups rice krispie cereal
  1. Make caramel filling by melting all caramel filling ingredients in a small saucepan over low heat or in the microwave.
  2. Make rice krispie mixture by melting 1 lb. marshmallows and butter in a large bowl in the microwave; stir in rice krispie cereal to coat.
  3. Place 1/2 of rice krispie mixture in 15 x 10” jelly roll pan. 
  4. Place remaining 1/2 lb (remaining 1/2 bag) of mini marshmallows on top of rice krispie layer.
  5. Pour caramel filling on top of marshmallows.
  6. Make sure you hands are slightly damp and press remaining rice krispie mixture on top of the caramel.
  7. Allow bars to set up in the refrigerator before cutting (spray your knife with cooking spray so it does not stick).

 

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Mostly Meatless Mondays! Roasted Poblano Peppers with Spicy Pumpkin Puree

Just so you all know, I basically pull most of these recipes out of my ass.  So, you might want to be a bit diligent in reading it all the way through and SERIOUSLY adjusting the seasonings to your taste.  On the other hand, they usually work out pretty good!

 

 

 

 

 

Roasted Poblano Peppers with Spicy Pumpkin Puree

 

Roasted Pablanos:

Pre-heat oven to Broil:

  • 4 Large Pablano Peppers
  • 1 T. Vegetable Oil
  • S&P to taste

Rinse peppers and pat dry with a paper towel.  Lay peppers on a baking sheet and coat with the vegetable oil.  Place 1 rack down from the broiler element.  I leave the oven door open and smidge so I don’t forget to check them.  Let them do their thing until the skin blisters and is black.

Remove from oven and place in a Ziploc bag for about 10-15 minutes.  Keep the stem on and gently pull the skin off.  Set aside.

Pumpkin Puree:

Pre-Heat oven to 275 degrees:

 

  • 1 Medium Sized Pumpkin
  • 1 T. Vegetable Oil
  • ½ C. Yellow Onion, Small Dice
  • 2 T. Garlic, Minced
  • ½ Cup Shaved Carrot
  • 1 T. Cumin Powder
  • 1/2 t. Red Pepper Flakes
  • 1 Cup Vegetable or Chicken Stock (approx.  depends on the yield you get from your pumpkin)
  • S & P to taste
  • ¼ C. Heavy Cream – optional
  • 2 T. Fresh Cilantro for Garnish

Slice the pumpkin in half and scrape out seeds and all that stringy stuff.  Just cover the bottom of a baking sheet with water and invert the pumpkin halves (face down) on the tray.  Put in the oven and bake until a knife easily slides through.  About 40 minutes.

Remove from oven.  When cool enough to handle, spoon out the meat into a glass bowl and set aside.

In a medium sauce pan over medium high heat, sauté the onions and garlic until translucent.  Reduce heat and add the carrot, cumin and red pepper flakes – stir constantly for 3-4 minutes.  Add the pumpkin, stock and salt and pepper reduce to low and let cook until the flavors meld and the liquid has evaporated.  Add the cream (if desired) and puree with an immersion blender or put in a food processor.

Using a paring knife or kitchen shears, cut the pablano up the middle and remove the seeds and pith.  Spoon the pumpkin puree into the cavity and garnish with fresh cilantro.  At this point, you could also sprinkle the pepper and puree with a Manchego or Queso Blanco and broil until bubbly.

This would go nicelywith a gently seasoned green or bibb leaf salad and some ripe tomato slices.

Sunset’s Creamy Lemon Soup with Lamb Mint Meatballs

Although we didn’t shout this one out on the show, we certainly tip our hats to Sunset Magazine and Food Editor Margo True.  I have a feeling that the ‘recipe re-testers’ (gotta’ listen to the show to get that part) had a great time with this dish!

Serves 6 (makes 8 cups)

Ingredients:

MEATBALLS

  •     1 large egg, lightly beaten
  •     1/2 cup panko (Japanese-style bread crumbs)
  •     1/4 cup milk
  •     1 garlic clove, minced
  •     Finely shredded zest of 1/2 lemon
  •     1 tablespoon chopped fresh mint leaves
  •     1 tablespoon chopped fresh flat-leaf parsley
  •     1/2 teaspoon kosher salt
  •     1/4 teaspoon freshly ground black pepper
  •     1/2 pound ground lamb

SOUP AND SERVING

  •     7 cups reduced-sodium chicken broth
  •     Wide ribbons of zest from 1/2 lemon (use a vegetable peeler)
  •     1/2 cup arborio rice or sushi rice
  •     1/4 cup vegetable oil
  •     3 large eggs
  •     Fresh juice of 1 large lemon
  •     Chopped fresh mint and parsley
  1. Make meatballs: In a large bowl, combine egg, panko, milk, garlic, lemon zest, mint, parsley, salt, and pepper and let sit a few minutes for crumbs to soften. Add lamb, breaking up with your fingers, and mix well with your hands.
  2. With wet hands, form meat mixture into 3/4-in. balls (use about 3/4 tsp. for each) and set on a rimmed baking sheet. Chill until a little firmer, about 15 minutes.
  3. Meanwhile, make soup: In a large covered pot, bring broth and zest to a simmer. Add rice and simmer over low heat, partially covered, until rice is al dente, about 20 minutes.
  4. While soup simmers, heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs in 2 batches, turning once, to brown on 2 sides, about 6 minutes total. Shake pan, rolling meatballs around to brown a little further. With a slotted spoon, transfer meatballs to paper towels.
  5. With a slotted spoon, remove zest from soup and discard. Add meatballs and bring to a simmer over high heat. Turn off heat.
  6. In a medium bowl, whisk eggs to blend and add lemon juice. Whisk in a ladle of hot soup. One at a time, whisk in about 5 more ladles of soup, then return mixture to pot. Rewarm over low heat if needed. Serve immediately with more mint and parsley.

Mastering Meatballs

They sound rustic, but they’re delicate things that suffer from over-handling. Here are tips for making them come out right.

Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don’t overwork it.

Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it’s still sticky, let it sit for a few minutes in the fridge.

Browning: A good crust helps meatballs retain their shape—important if they’re going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.

 

Recipe courtesy of Sunset Magazine, March 2010

Photo: Iain Bagwell; Styling: Kevin Crafts

 

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Naan with Herbed Goat Cheese, Pineapple Chutney and Roasted Shrimp

You know when that glass of wine before dinner gives you the inspiration to create…and then, by the third glass, you’ve done some serious creating….and then completely forgot how you did it? Well, that’s kind of the case with this particular recipe. However, I’ve been perfecting this beauty for about 4 years – changing up flavors, adding new elements and, Watson, I do believe we’ve got it!!!

To all of our fans, friends, sponsors and colleagues who have helped to make into the Soup such a great success, this is my own way of saying thank you…so very much! I LOVE MY JOB!!!!!

Naan with Herbed Goat Cheese, Pineapple Chutney and Roasted Shrimp

Ingredients:

Herbed Goat Cheese:

  • 1/2 Pound Goat Cheese (Chevre)
  • 1/4 Pound Cream Cheese
  • 3-4 T. Sour Cream
  • 4 T. Fresh Cilantro – fine mince
  • Juice of 1 lime
  • S&P to taste
  1. Get out your Cuisinart!  Let the goat cheese and cream cheese stand at room temperature until soft, about 20 minutes.  Put all ingredients in your mixer and pulse until well incorporated.  You don’t want this to be too stiff, so add a little heavy cream if you need to; otherwise it will be difficult to spread on the Naan.
  2. Let sit, covered, in the frig at least two hours, overnight if you can.  When ready to prepare the dish, let it come up to room temperate, thin if necessary and adjust your seasonings.

Pineapple Chutney:

  • 2 T. Vegetable Oil
  • 1 Small Yellow Onion, small dice
  • 1 each Medium Red Pepper and Yellow Pepper, small dice
  • 2 cloves Garlic
  • 1 T. Fresh Ginger – finely diced
  • 2 14 oz. cans crushed pineapple, with juice
  • 1 T. Rice Wine Vinegar
  • 1 bottle Sweet Chile Sauce (you can find it in the Asian section of your grocery store)
  • 3-4 T. Curry Powder
  • S&P to taste
  1. In a large sauce pan, sauté the onion, peppers and garlic until soft, about 5 minutes.  Add the ginger and cook another 2-3 minutes until fragrant.
  2. Add pineapple (with juice), chile sauce, vinegar, curry powder and S&P.  Reduce heat to a low simmer and cook down for at least 30-40 minutes, stirring frequently.  Your goal here is to meld the flavors and reduce the amount of liquid in your chutney.  Feel free to spice this up with red pepper flakes, jalapeno…whatever you like.  Don’t make it too hot, though, or the chutney will overshadow the shrimp and goat cheese.

Yogurt Cilantro Sauce:

  • 1/2 Pound Greek Yogurt
  • 1/4 C. Heavy Whipping Cream
  • 1/2 C. Finely minced Cilantro
  • Juice of 1 lime
  • 1-2 T. Cumin Powder
  1. Drain the yogurt in a thin mesh colander over a large non-metallic bowl.  Make sure there’s enough room underneath the screen for the liquid to drain freely.  Cover with plastic wrap and put in the frig for at least two hours, overnight is best.
  2. Bring it out, drain off the liquid and return to the yogurt to a clean glass bowl.  Add the whipping cream, cilantro, lime juice and Cumin.  Mix well and let sit in frig for another 30 minutes to an hour.

Roasted Shrimp:

**Pre-Heat the oven to 410 degrees

  • 1 pound 16-20 shrimp, peeled and deveined
  • Juice of 1 lemon
  • 1 T. EVOO or Virgin Olive Oil
  • S&P to taste
  1. Clean the shrimp, pat dry and place in a large non-metallic bowl.  Add the olive oil, juice and seasonings and toss well with your hands.
  2. Place the shrimp in a single layer on a baking sheet and cook for approximately 10 minutes ~ watch closely.  Test doneness by cutting into a shrimp and eating it.  Remove from oven and set aside on a cool plate.

TIME TO ASSEMBLE!!!

  1. Make sure that your goat cheese mixture and chutney are at room temperature before you start.
  2. Cut your Naan into triangular pieces.   Place the goat cheese mixture and your cilantro cream sauce in separate pastry bags, or Ziplocs with the tip cut off.  Trust me, this is the most efficient way to assemble this dish.
  3. Lay your naan pieces out on your serving tray and top each with a dollop of the goat cheese mixture, then the chutney, a single shrimp and a zig zag of the cream sauce.  These go like wildfire whenever I make them ~ enjoy!!

 

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