Crab boil

amounts for this recipe were cut down to feed two people and the shrimp were left out.

New England Style Crab Boil

Prep Time25 minutesCook Time40 minutesTotal Time1 h 5 m Serves 8  People

Ingredients   Recipe makes 8 Servings

 1 cup(s) water

2 cup(s) white wine

2 bulbs of garlic, cut in half, horizontally

1 large white onion, cut into quarters

2 lemons, cut in half

2 Tbsp old bay seasoning

2 springs of fresh thyme

4 fresh corn, cut in half

2 Lb baby red potatoes, cut in half

4 smoked sausage, cut into small chunks

4 Oz unsalted butter

4 crab clusters

1 Lb shrimp, peeled and deveined

1/4 cup(s) fresh parsley, chopped

Instructions

1In a large stock pot, bring water, wine, garlic, onions, lemons, old bay seasoning and thyme to a boil.

2 Lower heat to medium and add corn, baby red potatoes smoked sausage and butter. Cook 15 to 20 minutes.

3 Add crab and shrimp and cook an additional 5 to 8 minutes or until shrimp are pink and fully cooked. Toss everything gently to cover in cooking liquid.

4 Season with a little more old bay as needed and serve on a large platter.

5 Garnish with fresh chopped parsley.

 

Shrimp Linguine with spinach and sun-dried tomato in a cheese and cream sauce

 

This has become a favorite here.

Creamy Shrimp Linguine with Spinach and Sun-dried Tomatoes

Alfredo sauce substitute  Written by Chef Bao

If you’re a fan of shrimp alfredo, you’ll love this recipe. Aromatic rosemary and piquant sun dried tomatoes add a flavorful twist to this classic dish. All it takes is just 25 minutes to prepare this mouth-watering pasta meal that rivals any made in a high-end restaurant. SERVING: 2 PeopleTIME: 30 min

INGREDIENTS:

 

• 1 medium Onion
• 2 cloves Garlic
• 1 pinch Sea Salt [For Linguine Boiling]
• 1 bundle Linguine
• 1 tbsp Olive Oil
• 6 large Jumbo Shrimp, deveined
• 1 pinch Sea Salt [For the Shrimp]
• 1 tbsp Butter
• 1 sprig Fresh Rosemary
• 2 tbsp Sundried Tomatoes, chopped
• 3½ oz Baby Spinach
• ⅔ cup Heavy Cream
• 1 pinch Sea Salt
• 1 pinch Ground Black Pepper
• 2½ oz Parmesan Cheese   

Directions

Step 1 Finely chop onion and mince garlic

Step2  Bring a large pot of water to a boil, add a pinch of salt and cook linguine for 11-12 minutes, until al dente.

Step 3 Heat a pan on medium-high heat and add olive oil. Place shrimp in the pan and sear until the bottom turns pink.  Season shrimp with salt, flip to the other side, and continue searing until the shrimp is cooked through. Remove and set aside.

Step 4 In the same pan, melt butter over medium-high heat, and sauté onions and garlic until translucent. Add in rosemary and sun-dried tomatoes, place shrimp back in the pan, then add spinach and cream, heating the ingredients until the cream comes to a boil.  Season with a little salt and pepper, grate in some Parmesan cheese, and stir.

Step 5 Drain linguine in a strainer and toss into the pan to combine it with the sauce and other ingredients. Serve on a plate and top with grated Parmesan.

Soup and Salad

There were two recipes in the newspaper that I wanted to try and decided to do both at the same time. One was a steak and salsa salad and the other one was for clam chowder.  I don't know if many people would think of having them together.  One is considered a New England dish and the other has elements of tacos in a salad.   They were both good and neither one was a full dinner, maybe a lunch though.  

Shortcut New England Clam Chowder

6 servings

4 slices bacon

2 T. unsalted butter

2 cloves garlic, minced

1 onion, diced

1/2 tsp. dried thyme

3 T. AP flour

1 C. Milk

1 C. Veg. stock

2 (6.5 oz) cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 C. half and half

Kosher salt and fresh ground pepper to taste

2 T. chopped fresh parsley leaves for garnish

Hea large stockpot over med. high heat, Add bacon and cook until brown and crispy, about 6 to 8 minutes.  Transfer to paper lined paper plate, reserving  1T. fat in stockpot.

Melt butter, add garlic & onion, stirring frequently  until onions are translucent, about 2 to 3 min.  add & cook thyme until fragrant, about 1 min. 

Whisk in flour until lightly browned. Gradually whisk in milk and veg. stock clam juice and bay leaf. Whisk constantly until slightly thickened then add potatoes. Reduce heat and simmer potatoes until tender, about 12-15 min.

Stir in half & half and clams  until heated through.  Taste and adjust salt and pepper.

Serve immediately, garnished with bacon and parsley.

Notes: Canned clams are fully cooked so don’t add them too soon or they will become rubbery.  Storage:  Cool to room temp., refrigerate in air-tight container up to 3 days. Will improve in flavor the next day.

When re-heating, use low heat to avoid curdling the cream.  If the chowder thickens too much, add a splash of milk or stock. It does not freeze well 

Steak and Salsa Salad 4 servings

 1 tsp. chili powder

1/4 tsp. salt

1 lb boneless sirloin steak, sliced 3/4 inch thick after cooking

1/2 head of lettuce, halved.

1 c. fresh salsa + additional ( Used Pico de Gallo 

1 avocado’ pitted, peeled, cut into 3/4 inch chunks ( near-by Mexican grocery always                                                                                     has ripe ones, ready to use)

1/2 C. sour cream

lime wedges, optional

12-inch non stick skillet, sprayed cooking oil, add steak that has been rubbed-both sides, with chili- salt mixed together. Cook to desired donnas, slice as in ingr. list. Arrange over lettuce, top with salsa & avocado . + Dollop sour cream & optional lime juice. Additional salsa on the side.

 

This was good weather for a meatloaf

MEATLOAF 

    4 slices white bread, crusts removed 

   2-3 Tbs. milk

   2 tblsp. olive oil 

   1 large yellow onion, finely chopped 

  1 rib celery, finely chopped 

   2 cloves garlic, minced  (3 or 4 cloves)

 1/2 large red bell pepper,  finely chopped

 1 lb. hamburger

  2  hot bratwurst, skinned

    2 large eggs 

    1/4 c. roughly chopped parsley 

    2 tblsp. Dijon mustard  ( honey dijon_

    1 tblsp. coarse salt & more to taste 

    1/2 tblsp. freshly ground pepper & more to taste

    1/2 lb. thinly sliced smoked bacon 

    1 lb. of potatoes cut in 2-inch pieces, oiled, salted and peppered Substituted mashed potatoes & gravy & peas

    1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)

    Heat the oven to 375F. 

    Cut the bread into 1 inch cubes and place in a large 

    bowl. Pour milk over it & set aside for 5 minutes. 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

    soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes. 

    To bread mixture, add  meat, eggs, parsley, Dijon, salt, & pepper, onion mixture. Combine             well. 

    Place mixture in a large ungreased, foil lined baking dish or roasting pan. Shape into   a 5 X         12 inch loaf. Overlap bacon across the top, covering meat. Place potatoes

    around loaf. Season with salt & pepper. 

    In a small bowl, combine sugar, ground mustard & tomato paste to make a 

    glaze. Brush meatloaf all over with glaze. 

    Bake, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is    crisp, 1         to 1 1/4 hours. Let cool 10 minutes before slicing. 

 

Chicken Stir-Fry

This recipe was in the Kansas City Star and it had a Chinese restaurant secret for making chicken  juicy and tender.  It worked and it was juicy and tender 

 

Butter-Soy Chicken and Asparagus Stir-Fry

Yield 2 to 4 servings

Ingredients for the chicken

1 boneless, skinless chicken breast ( 10 to 12 oz) or two smaller

1 1/2 tsp. cornstarch

1/2 tsp. baking soda

1/4 tsp sugar

1/4 tsp. salt 

1 tsp. soy sauce

black pepper

1 T. egg white

For the stir fry

1 T. veg. oil

1/4 Lb asparagus (  to 5  med. stalks) cut to 1-inch pieces

6 large button mushrooms, quartered 

1/2 red bell pepper, sliced

S & P

3 T. butter

1 T. soy sauce

1 lemon wedge

Toasted sesame seeds, for serving, optional

Cooked rice

1. Combine marinade ingredients with the chicken and marinate at least 30 minutes and up to 2 hours. 
2. Remove chicken to colander and bring 4 cups water to a boil, add chicken  pieces with tongs to separate ( some egg whites may float to the surface)  Cook for 90 seconds, remove to colander, shake to remove excess water.
3. Heat oil in wok over med. heat.  When hot, add asparagus, bell peppers, and mushrooms. Stir fry until lightly browned, about 4 min.  Add chicken and a pinch of salt and pepper; stir-fry constantly one minute.
4. Push the chicken to one side, reduce heat and add butter, allow to melt and sizzle, add soy sauce and stir to combine, Push chicken and veggies back into sauce and stir to coat.
5. Transfer to platter, sprinkle with sesame seeds and squeeze lemon juice over top, serve with rice.