Ingredient: dried thyme leaves

Super Bowl Clam Chowder

This year’s Superbowl is a big deal! It is the 50th annual game. It is being played at Levi’s Stadium, a completely state of the art facility, opened in July 2014. And the Carolina Panthers are making only their second appearance in franchise history!

Levi’s Stadium is touted as being ground breaking with their green technology and sustainability. They are known for their green roof, solar panels and utilizing recycled water for irrigation and public restroom use. The contrast of this modern facility against the backdrop of San Francisco’s historical Fisherman’s Wharf is unique and awe inspiring.

Fisherman’s Wharf was founded by the influx of immigrants that came to the San Francisco area during the gold rush. And quickly became known for its Dungeness crab and clam chowder. The Sourdough bread phenomena started when French bakers bit into their traditional recipes and found that they had gone “sour”. Eventually, it was discovered that a specific strain of bacteria formed because of the moisture in the air in San Francisco, but the bread and flavor was so synonymous with the city that it endured!

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California and the rest of the country promise to be under cold weather conditions on Superbowl Sunday. Clam chowder is a perfect warming food for your party. Here is an easy and lower calorie recipe. You can get fancy and serve in hollowed out bread bowls or just in a pot on the stove.

"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
Ingredients
Servings: cups
Instructions
  1. Cook the bacon in a large soup pot, over medium-high heat, until crispy. Remove to paper towel to drain.
  2. Turn heat down, to medium low, and stir in onion, celery, salt thyme and garlic. Cook until tender, about 4 minutes.
  3. Add liquid from clams, potatoes, bottled clam juice and bay leaf. Bring to a boil and then simmer for 15 minutes. Remove bay leaf.
  4. Combine milk and flour. Whisk into pot and bring back to a boil. Cook 12 minutes, stirring frequently, to prevent burning.
  5. Add clams and cook 2 more minutes.
  6. Serve hot with crumbled bacon on top. For fun serve in hollow out bread bowls.
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New Orleans or N’awlins

Oh my goodness! Over Memorial Day weekend while you were barbecuing, crab boiling or just laying back, I was eating my way through New Orleans!  It was oh so yummy.  lucky you I have taken pictures, reviewed everything and even dug out an old recipe to share with you.  So sit back, loosen your waist band and start reading.

I started the weekend at John Besh’s restaurant Luke. We were able to book the back for our party and the eating ensued. We started with fresh P&J oysters, the crispy brussels sprouts, flamenkuchen and the crab hush puppies. While I thought they were all delicious, the “hush puppies” were more fritters than hush puppies. For dinner we had the Luke Burger, Shrimp and Grits, the Crab BLT, and the market fish.  The grits were amazing!  They were just the right amount of creamy with enough texture to feel the “grit” of the corn. The desserts were okay but to be honest we were so full, it didn’t matter.

Red Fish Meuniere, with crabmeat
Red Fish Meuniere, with crabmeat
Shrimp and Grits
Shrimp and Grits
Soft Shell Crab BLT
Soft Shell Crab BLT

The next day we went for a airboat ride and saw the alligators so it seemed only right that we went to “Daisy Dukes” and had an alligator po’ boy.

Wally Gator
Wally Gator

It was a good thing we did because we were having hotel banquet food.  It was okay as hotel food goes, but we were left unsatisfied at the end of the night.  It was late so of course we headed over to Cafe du Monde for beignets.  It turned out to be the great powdered sugar war of 2015!  Beignets are absolutely heavenly! A couple of tips: eat the beignets hot, they lose something as they cool. Have the chicory coffee.  You can get it hot or iced and do the cafe au lait.  Delicious!

Jambalaya
Print Recipe
A Louisiana Creole dish that came from the Spanish and French influences in New Orleans. It is very similar to a Spanish Paella.
Servings
11 cups
Servings
11 cups
Jambalaya
Print Recipe
A Louisiana Creole dish that came from the Spanish and French influences in New Orleans. It is very similar to a Spanish Paella.
Servings
11 cups
Servings
11 cups
Ingredients
Servings: cups
Instructions
  1. Combine seasoning mix ingredients in a small bowl and set aside.
  2. In a large stock pot or dutch oven, melt the chicken fat over medium heat. Add 1 1/2 cups onions, 1 cup of celery,and 3/4 cup green bell peppers. Cook until the vegetables are caramelized, about 20 minutes, stirring occasionally. The onions should be a rich dark brown, but not burnt.
  3. Add the hame, sausage and remaining onion, celery and green bell peppers. Continue cooking and stirring for 5 minutes. Add the tomatoes, garlic, tomato sauce, bay leaves, seasoning mix and Tabasco. Simmer for 15 minutes, stirring occasionally.
  4. Turn the heat to high, fold in rice until well mixed. Add the stock, cover pot and remove from heat. Let stand, covered, for 15 minutes. Return to medium heat and cook, covered, until rice is tender, about 10 minutes.
  5. Serve with crusty bread and cold beer. Enjoy!
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