Foolproof Pie Dough-Single-Crust Pie (double for a 2-crust pie). Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

INGREDIENTS

# 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
# 1/2 teaspoon table salt
# 1 tablespoon sugar
# 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
# 1/4 cup chilled solid vegetable shortening, cut into 2 pieces
# 2 tablespoons vodka, cold (Grey Goose recommended)
# 2 tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 mins.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Here's my NON-Italian fricassed chicken recipe:

COUNTRY FRENCH CHICKEN FRICASSEE

Serves 4 to 6

Ingredients

4 lbs chicken leg and thigh quarters

1 cup flour
2 Tbs kosher salt
Fresh-ground black pepper, to taste (I use lots)
1 tsp cayenne pepper, or to taste

1 cup bacon drippings
3/4 cup flour
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup mushrooms, sliced
2 Tbs garlic, thinly sliced
1/2 cup dry white wine
1 quart chicken broth
1 whole bay leaf
6 sprigs fresh thyme, tied together
Salt, pepper, cayenne, to taste
2 Tbs fresh thyme, removed from stem, chopped
1 Tbs Worcestershire sauce
1 Tbs hot sauce
4 Tbs sour cream
1/2 cup green onions, thinly sliced

Directions

Heat the bacon drippings over medium high heat until a small sprinkle of flour quickly sizzles when tossed in.

While the fat is heating mix together the flour, salt, black pepper and cayenne.

Dredge the leg and thigh quarters in the flour mixture and shake off any excess; set aside on a plate.

When the fat is hot, brown the chicken until golden on both sides -- do not cook all the way through -- set aside.

When the chicken is browned and set aside, pour off the fat, leaving about 1/2 cup of it in the pan.

Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stirring constantly until a roux the color of peanut butter is achieved, then stir in 3/4 each of the onion, celery and bell pepper. Cook for an additional minute.

Add the mushrooms and a pinch of salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.

Add the white wine, increase the heat to medium and cook 5 minutes more.

Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated, bring the mixture to a full boil to bring the flour to it’s full thickening power and then reduce the sauce to medium low.

Stir in the remaining onion, celery and bell pepper, along with the garlic, bay leaf, bundled thyme, Worcestershire and hot sauce. Season to taste with salt, black pepper, and cayenne.

Submerge the chicken in the sauce, cover and simmer for about 2 to 2-1/2 hours or until falling off of the bone tender.

Remove the bundled thyme and bay leaf and stir in the chopped thyme and sour cream; mix thoroughly. Adjust the seasonings if necessary.

Serve immediately over rice, topped with a generous portion of the sauce topped with green onions.

This also would go great with dumplings instead of the rice.

Joe

I guess I can't pass up a list of egg dishes without adding one of the most popular from here, the Spanish Omelette.

La Tortilla Española is served as a tapa cut into squares or wedges, or as part of a main dish meal, served in larger wedges:

SPANISH TORTILLA (Potato & Onion Omelette)

Ingredients for 4 servings:

3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil
Italian parsley, chopped (optional)

I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is
setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan.
Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan.
A small 7 inch pan will make a nice luncheon omelette for two.

Finished Tortilla

A whole tortilla makes a great picnic food. It's easy to make, light to carry and it holds up well in hot weather.
(Wrap it in foil and take it in a pizza box.)

SharonCb

Home Cookin Chapter: Recipes From Thibeault's Table

Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto

Cake Base

1 cup unsalted butter
1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, orange ligueur or Amaretto)

Preheat oven to 325°F. Butter a 9 x 5 loaf pan.

Cream butter until light and add sugar gradually.

Beat eggs in one at a time.

Add vanilla and favorings

Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and bake 1 1/4 or 1 1/2 hours.

Note: This cake improves with age and freezes well.

Filling, Icing and Final Assembly

1 pound ricotta cheese
2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit

Icing,

2 cups whipping cream
1/4 cup sifted icing sugar
2 oz liqueur (use the same as above)

Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.

Slice the cake into 3 or 4 layers and spread each with some of the cheese mixture reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will keep, well wrapped, two days at this point.

A few hours before serving whip the cream until light and add the sugar and liqueur. Continue beating until quite stiff.

Spread a coating of cream over the sides and top of the cake. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio nuts , chocolate curls or strawberries. This cake is very rich so serve think slices.

Notes: This cake ban also be iced with chocolate icing and it can be made into a round instead of in a loaf.

My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.

BOURBON MEATBALLS

2 cups barbecue sauce
1 1/2 cups bourbon
1 cup honey
1 cup prepared mustard
1/8 teaspoon Worcestershire sauce
1 (32 oz) package frozen cooked Italian style meatballs, thawed (from BJ's)

Cook first 5 ingredients in a Dutch oven over medium heat 5 minutes. Add meatballs, bring to a boil, Reduce heat and simmer 25 minutes.
Yield 10-12 appetizer servings
(Source: Southern Living)

http://www.epicurious.com/recipes/food/views/Pork-Chops-with-Sweet-and-Sour-Cider-Glaze-104392

Pork Chops with Sweet-and-Sour Cider Glaze
Gourmet : December 2000
Active time: 15 min Start to finish: 25 min
Yield: Makes 2 servings

2 (1-inch-thick) pork rib chops (1 lb total)
1 tablespoon olive oil
1 cup apple cider
1 1/2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon mustard seeds

Preparation
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

Spicy Chicken Cakes with Horseradish Aioli
CAKES:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

AIOLI:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)

My notes: The patties are really loose prior to cooking and fall apart easily once cooked. I would use a little more chicken next time around.

Linda

* Exported from MasterCook *

GILROY GARLIC BREAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- (1 1/2 sticks) room temp
3/4 cup freshly grated Parmesan cheese (about 3
ounces)
6 tablespoons mayonnaise
3 large garlic cloves -- minced
2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano -- (generous) crumbled
1 1 pound loaf French bread -- halved lengthwise

Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.)

Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread.

Preheat broiler. Broil cut side up until golden brown, about 2 minutes.

- - - - - - - - - - - - - - - - - - -

Cheddar Cheese Thumbprints with Jalapeno Jelly

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place a dollop of the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Shelley, Pink Popper Jelly is my home canned Pepper Jelly and I added dried cherries.

Michelle

Ingredients:

3 tblsp orange juice concentrate
3 tblsp vegetable oil, divided
1 tblsp soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves
*1/2 c. coarsly chopped walnuts
1 tblsp butter or margerine
*4 green onions, thinly sliced, divided
*1/2 cup orange marmalade
1/2 c. orange juice
1/4 c. lemon juice
2 tblsp honey
*1-2 tblsp grated orange peel
*2-3 tsp. grated lemon peel
*1/2 tsp salt
1/8 tsp pepper
Hot cooked rice

In a large resealable plastic bag, combine orange juice concentrate, 2 tbsp oil, soy sauce and garlic. Add chicken, seal bag and turn to coat. Refridgerate for 2-3 hours. Remove chicken, reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute walnuts in butter until lightly browned, remove and set aside. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan, saute until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil, boil for 2 min. Reduce heat, simmer, uncovered for 5-10 min or until sauce reaches desired consistancy. Serve chicken over rice, top with sauce and reserved walnuts and onions. 4 servings.

*I put an asterik by the ingredients I generally leave out - walnuts are good but the dogs can't eat them. I don't like onions and don't cook with salt, and it still turns out just excellent without them. For freezing, I just spread the rice in a pan, layer the chicken on top and cover with sauce. Heats up at 400 degrees for about an hour in the oven (cover, and add a little water).

Enjoy! :-) It's one of my favorites (tastes good with egg noodles too).

I added two shallots, as Claire suggested. Next time I'll add mushrooms, as well. Yum!

Posted by: clairebuoyant (My Page) on Tue, Apr 11, 06 at 20:43

Here is my favorite Chicken Marsala recipe...quick and easy with LOTS of flavor. The only thing I add is a shallot or two to the sauce.

CHICKEN MARSALA WITH SAGE

4 skinless boneless chicken breast halves, each halved horizontally
All purpose flour
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh sage
1 cup imported dry Marsala
1 cup canned low-salt chicken broth
Fresh sage leaves

Sprinkle chicken with salt and pepper. Dust with flour; shake off excess. Melt 3 tablespoons butter in large skillet over medium-high heat. Add chopped sage; sauté 1 minute. Add half of chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves.

Makes 4 servings.

Bon Appétit
May 2002

Epicurious.com © CondéNet, Inc. All rights reserved.

Sharon S.

1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.
Simply Recipes http://www.simplyrecipes.com

Chicken and Dressing Casserole

* 3 cups cooked diced chicken
* 1 can cream of mushroom soup
* 1 can cream of celery soup
* 2 cups chicken broth
* 1/2 cup melted butter
* 1 package herb-seasoned stuffing mix, (6 to 8 oz)
* 1 cup shredded cheese, Swiss or Cheddar

PREPARATION:
Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes.

Top with shredded cheese during the last 5 minutes if desired.
Serves 6.

LEBANESE CHICKEN

Posted by: Linda_inTennessee (My Page) on Tue, Nov 25, 03 at 17:53
Thought you might like this recipe
I love lemon taste in my food
Yield: 4 servings

3/4 c Lemon juice
8 large Garlic clove(s), minced
2 tbs Thyme, minced or
2 tsp Dried thyme
1 tbs Paprika
1 1/2 tsp Ground cumin
3/4 tsp Cayenne pepper
2 Chickens (3 lb ea)
Split lengthwise, backbones
Removed and discarded
Lemon wedges to garnish

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Preheat oven to 425 F.
Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.

NOTE: This chicken becomes dark, golden brown when you baste it - it looks beautiful and tastes delicious.

Filled Strawberries

6 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons confectioners' sugar (I used a bit more)
12 strawberries

Whip 6 ounces room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350°oven until golden-brown, 3 to 6 minutes; arrange slices over filling.

(recipe from Martha Stewart)

Combine milk and water in small saucepan. Heat over low heat until liquids are very warm -- [120-130 degrees].
Place 4 cups flour yeast, sugar, salt, and baking soda in bowl.
Attach dough hook.
Turn to speed 2 and mix 15 seconds.
Gradually add warm liquids to flour mixture, about 30 seconds.
Mix 1 minute longer.

Continuing on Speed 2, add remaining flour 1/2 cup at a time.
Knead on Speed 2 for 2 minutes. Dough will be very sticky.

Spread dough into two 8.5 x 4.5 x 2,5" loaf pans that have been greased and sprinkled w/ cornmeal.
Cover.
Let rise in warm place 45 minutes.
Bake at 400 for 25 minutes.

Remove from pans immediately and cool on wire racks.
Yield: 2 loaves

I USED A HAND MIXER AND DID NOT KNEAD. USED ROUND COFFEE CANS AND BAKED FOR 35 MINUTES.

The bread came out of the pans fairly easily, and we had egg McMuffins for breakfast!

chery2

Spread dough

Sol's Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste

1 3-1/2 pound fryer chicken, cut up
25 garlic cloves
3/4 cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, 1/4 cup of the herbs, and salt and pepper.

Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.

**********
Lori

Ann

I've served this several times and it is always a huge hit!

CrÈme Brulee French Toast (Woodie)

1 Stick Butter
1 Cup Brown Sugar
2 Tbl Corn Syrup
1 10 inch round country loaf or
1 Lb French bread or 1 Challah
5 eggs
1 1/2 Cup half and half
1 Tsp Vanilla
1 Tsp Grand Marnier (optional)
1/4 Tsp salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown

I looked up some history of chowder. Kinda developed on the New England Coast 1700-1800's. Originally made with salt pork (the fat) and sea biscuits (the starch). No potatoes.

As late as 1900, thickened with flour (still no potatoes and definitely no corn starch).

I couldn't find where/when potatoes did join the clams for something we know as New England Clam Chowder. All I could find was that the experts say that any "authenticity" of clam chowder is debatable.

Personlly, I'm not fond of really thick (mushy-gloppy more than wallpaper paste) chowder. I love chowders made with no thickener other than fresh potatoes that aren't cooked for too long (still some bite) but still add a teeny-touch of thickening to the liquid.

My favorite clam chowder recipe is this one (I think originally from a Sunset recipe but extensively modified)...

HEARTY CLAM CHOWDER

INGREDIENTS:

3 slices bacon, diced
1 cup chopped onion
½ cup chopped celery with leaf
3 cups diced baking potatoes
1 bottle (8 ounces) clam juice
½ bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams (or chunky clams for you chunky clam lovers)
3 tablespoons flour
2 cups half-and-half
1 cup milk
Pinch of finely chopped parsley
Pinch of finely chopped thyme
additional salt and pepper to taste

PREPARATION:

Cook bacon slowly until almost-but-not-quite crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain.

Add onion to bacon drippings; sauté until softened.

Add flour and stir well to lightly cook flour, about 1 minute.

Add potatoes and clam juice, bay leaf, salt, and pepper.

Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat.

Add minced clams (with their liquid), milk, half-and-half, parsley and thyme. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

Optional (my way to do it): return bacon to pot before serving.

Joe

Lemon Linguine With Scampi (Gina)

Vegetable oil
1 Tbl kosher salt plus 1/2 teaspoons
3/4 Lb linguine
3 Tbl unsalted butter
2 1/2 Tbl good olive oil
1 1/2 Tbl minced garlic (4 cloves)
1 Lb large shrimp (about 16 shrimp) peeled and deveined
1/4 Tsp freshly ground black pepper
1/3 Cup chopped fresh parsley leaves
1/2 lemon zest grated
1/4 Cup freshly squeezed lemon juice (2 lemons)
1/4 lemon thinly sliced in half-rounds
1/8 Tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

COOKINGRVC'S TEXAS ROADHOUSE GRILL BABY BACK RIBS

2 racks pork baby back ribs
Salt
Black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarsely-ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

Sprinkle ribs with salt and pepper. Wrap in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

Heat the oil in a medium saucepan over medium-high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should pull back about 1/2-inch from the ends of the bones. Remove from oven and let rest for 10 minutes. Grill the ribs for 3 to 4 minutes per side.

Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Note: everybody that makes this puts more Jim Beam in the sauce!

This is a fantastic recipe and you can't make a mistake, I promise you - cook a little too long, its still okay, add too much or too little mustard, its still okay. It will just get better the next time you make it. You can't make a mistake. Thank you Weed!

Posted by weed30 (My Page) on Thu, May 8, 03 at 10:06
One of the few dishes I make with no garlic ;)

WEED'S PORK TENDERLOIN WITH DIJON CREAM
Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste (Woodie's note - need more)
salt and pepper to taste

Preheat oven to low, about 170 degrees.
Pound pork medallions to 1/2" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Spoon sauce over pork, garnish with green part of onion.

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Pork Tenderloin with Cognac Cream

The rub:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 whole pork tenderloin, silver skin removed
1 tablespoon olive oil

The Sauce:
1 tablespoon butter
1 shallot (or small onion); minced
2 tablespoons chopped flat-leaf parsley
2 tablespoon Cognac
1 tablespoon Dijon mustard
2 tablespoon tomato paste
1 cup chicken broth or stock
1/2 cup heavy cream
1/8 teaspoon Cayenne pepper (optional)

In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking.

In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140° watching closely because the paprika will burn. (This can be done on the grill.) Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce.

In another pan over medium heat, melt the butter and add the shallot, sauté until softened about 3 minutes. Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes. Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce.

*This recipe was originally from Williams Sonoma and for beef tenderloin. I swapped out the beef broth for chicken. We felt this was too over powering for beef tenderloin...we're purist.

Marilyn

Parmesan-Crusted Halibut

½ cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil
Preheat oven to 400°F.
Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture.
Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.
Recipe from Ray’s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe.

Zesty Braised Chicken with Lemon and Capers

8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves
1 1/2 cups Sauvignon Blanc
1 1/2 cups chicken stock, preferably homemade
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.

Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.