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Okay, sorry for the massive delay. It's been finals week for me. Vote for which recipe is the best out of the pack. We will put the winner head to head in the Lounge against the Southern Democrats & Progressives' best recipe. Thank you everyone who submitted! These all look SO tasty.
1. wryter2000's New England Clam Chowdah
(Note: there is no such thing as Manhattan or New York clam chowder. That may be a very nice clam soup with tomatoes (none has ever passed my lips), but it's not chowdah. All chowdah is white.)
2 small or one large can of chopped clams
2 slices of bacon
1 Tbs butter
1/2 medium onion
1 small baking potato
clam or fish broth, lobster broth, or bottled clam juice or even water
milk, half-and-half, or cream
more butter
salt (if necessary) and pepper
Drain claims, reserving liquid. In heavy pot, cook bacon until crisp. Remove and drain, keeping about 1 Tbs of bacon fat in pan. Peel onion and slice thinly. In the bacon fat and a Tbs of butter, cook onion until translucent. Peel and cube potato. Add to pot and cover with reserved clam juice from cans and enough broth to cover the vegetables. Cook until potato is tender but still holds the shape of cubes. Add clams and crumbled up bacon. Add milk until it's the right color and flavor. If desired, add a bit more butter. Taste for salt and pepper.
Heat gently until hot but not boiling. Serve.
2. Neecy's
Paprika Chicken
4 (12-ounce) chicken breasts or 4 half-chickens
Salt and freshly ground black pepper
3 tablespoons sweet paprika
2 tablespoons flour
1/4 cup peanut oil
4 cups onions, thinly sliced
2 tablespoons minced garlic
1 teaspoon cumin seeds, toasted and ground
2 tablespoons tomato paste
1 cup tomato, concasse
2 tablespoons minced marjoram leaves
1 teaspoon minced thyme leaves
1 bay leaf
2 tablespoons balsamic vinegar
1 cup dry white wine
2 cups chicken stock
1/4 cup heavy cream
2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
2 tablespoons minced parsley leaves
2 tablespoons creme fraiche
Napkin Dumplings, recipe follows
Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
3. amerikat's
Shrimp and Scallops in green curry sauce.
1/2 pound large shrimp. cleaned and deviened.
1/2 pound sea scallops with muscle removed.
1/2 pound asparagus lightly steamed but still crunchy.
1 large sweet potato peeled, steamed and cut into 1/2" thick slices.
one 12oz can of coconut milk.
butter
white wine
green curry paste
nutmeg
saute the shrimp and scallops in butter.
remove from pan.
deglaze the pan with a little white wine.
add the coconut milk and reduce to thicken.
add the shrimp, scallops, sweet potato and asparagus.
add the green curry paste 1 teaspoon at a time to taste(it's hot)
season to taste with black pepper and nutmeg.
4. bearfan454's
Deer Cubes
Cube up some filet'd deer meat into 2" x 2" cubes. Beef can be substituted. Butterfly them open halfway. Put a slice of a jalapeno(no seeds)in the opening. Wrap the cube in a half or a whole piece of bacon(I use cheap bacon for this).Toothpick the bacon on it or use a skewer and shiskebob 6 or 7 on the skewer. Marinate 3 or 4 hours in Lawry's herb and garlic marinade. Cook over charcoal. Watch them carefully because the bacon drips and they will take off on you. They cook in about 10 minutes depending on the intensity of your charcoals. Serve over a bed of wild rice. Yummy.
5. wryter2000's
Pork chops in maple syrup
2 thick, boneless loin pork chops
salted water for brining (at the ratio of 3/8 c kosher salt to a quart of water -- brining can be skipped)
vegetable oil
1/3 c real maple syrup
1/4 tsp nutmeg
1/8 tsp ground mace
Brine chops in salted water for a couple of hours (if desired, not really necessary). Dry well with paper towels.
In an oven proof skillet, heat a bit of vegetable oil. Add chops and sear/brown on both sides. Remove chops from skillet. And syrup and spices until just aromatic. Put chops back in skillet, and turn to coat them. Put the whole thing in a 350 oven for 20 minutes. If syrup has cooked down too much, thin with some apple juice or water.
It seems to me that a cored and sliced apple such as a pippin or Granny Smith would do well baked with the chops, but I haven't tried that yet.
6. bearfan454's
Mole Enchiladas
I use El Popular brand mole powder from East Chicago. I like it the best. It is a dried black powder made out of dried, ground up chile ancho pods. The recipe:
Make a paste out of mole powder and chicken broth in a frying pan. You want it not runny, but also not real thick. Dip your corn tottillas in it(some people fry them first, not me too fatty) and then fill the with chorizo and onion,(already cooked) and Oaxaca white Mexican cheese. Roll them and put them in a pyrex baking dish that has been sprayed with Pam. Pour the leftover mole sauce on top and put more Oaxaca cheese on top. Bake about 25 minutes on 325 covered with tin foil. Serve with shredded lettuce, and raw onions on top. Make Mexican rice to go with it.(Fry rice with onions and oil, add comino powder. salt, and chicken broth. Cover and simmer until juice is gone).
The ingredients on the jar of mole powder are:
chili peppers, wheat, corn flour, sesame seed, sugar, cocoa, almonds,spices and salt.
7. Neecy's
Servietten Knudel (Napkin Dumpling):
2 ounces butter
1 1/2 teaspoons minced garlic
1 small onion, minced
1 loaf white bread, crust trimmed
2 teaspoons minced thyme
2 teaspoons minced chives
1 teaspoon minced parsley
1/4 cup flour
1 egg, lightly beaten
1/4 cup milk
Salt and pepper
Freshly ground nutmeg, to taste
Preheat the oven to 250 degrees F.
In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
Yield: 6 servings
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