New England Clam Chowder

New England Clam Chowder Recipe

•6 large potatoes, peeled or with skins, cut into medium sized cubes
•1/2 pound hickory smoked bacon, cut small
•1 stick (4 ounces) butter
•1 large onion, chopped small
•4 cloves garlic, minced
•4 stalks celery, chopped small
•1 1/2 cups white flour
•8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base
•2 tsp thyme leaves, ground
•4 bay leaves, whole
•1/2 tsp black pepper, ground
•2 cups clams, steamed, shucked and chopped
•4 cups heavy cream
•1/4 cup parsley, minced fine

Directions:
1.In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside.
2.Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly
3.browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.
4.Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through.
5.Stir in flour to make a thick roux.
6.Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.
7.Add thyme, black pepper and bay leaves being careful not to break the leaves.
8.Cook for 15 minutes until hot and bubbly. Turn heat to low.
9.Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.
10.Add the heavy cream and parsley and turn off the burner.
11.Ladle into sourdough bread bowls and serve with oyster crackers.
12.Refrigerate leftovers.
13.Serves 15-20. Divide the recipe if you must!
There are many different chowder recipes, each one a little more unique with various spices, broth or vegetables. Use this recipe as a base, then vary it each time to make it your own.



Read more: http://recipes.suite101.com/article.cfm/new_england_clam_chowder_recipe#ixzz0VdvXxuOJ

Ancho Chili Powder

Ingredients
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Directions
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Taco Shells

Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt

Taco Shells

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

Guacamole

6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Simple Salsa

To make SALSA, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling

Grilled Corn on the Cob

8 ears corn
Kosher salt
Butter

Directions
Heat the grill to medium. (Can use grill plate)
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the Butter and/or Herb Butter. Spread over the corn while hot.

Mexican Pot Roast Tacos

2 pounds beef shoulder, Kosher salt, Freshly ground black pepper, Extra-virgin olive oil 2 cloves garlic, smashed, 1 large onion, sliced, 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano), 1 tablespoon ancho chile powder, 1 tablespoon cayenne pepper,1 tablespoon ground cumin, 3 bay leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.