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Anise Biscotti

2 cups all-purpose Flour

1 cup Sugar

1 tablespoon Anise Seeds - crushed

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

2 Eggs

2 Egg whites

2 tablespoons Lemon zest

1 teaspoon Anise extract

- Preheat oven to 325 - line baking sheet with parchment paper

- Combine flour, sugar, anise seeds, baking powder, baking soda and salt in a large bowl

- Whisk eggs, egg whites, lemon zest and anise extract is a small bowl. Add to dry ingredients and mix well

- Shape dough into two 14 x 1 1/2 inch logs on a floured surface

- Set logs on baking sheet and bake 22-25 minutes (firm to touch)

- Transfer to cooling rack (cooling for 20 minutes) and reduce oven to 300 degrees

- Cut logs diagonally into 1/2 inch slices and stand upright on baking sheet

- Bake 25-30 minutes. Cool on baking sheet (biscotti will harden when cooled)

If you'd like, drizzle with glaze made of 1 cup powdered sugar, 1 teaspoon anise extract and 4-6 teaspoons of water)

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This is one of my favorite summer recipes. Chicken stays juicy and the curry mayo is light and refreshing.

CHICKEN SALAD WITH GRAPES

8 to 10 servings

2 firm, ripe but not too sweet apples

2 cups white seedless grapes

2 teaspoon curry powder

2 tablespoons chicken broth

1 egg yolk

2 teaspoons Dijon or Dusseldorf mustard

2 tablespoons lemon juice

salt and freshly ground black pepper to taste

1 1/2 cups vegetable, corn or peanut oil

Tabasco sauce to taste

1/4 teaspoon Worcestershire sauce

4 cups cooked, skinless, boneless chicken breast cut into neqat, bite-sized pieces

1/4 cup walnuts

1 cup finely diced heart of celery

Note: I use the 2nd recipe below for the chicken meat.

1. Core and peel the apples. Cut them into quarters. Cut each quarter crosswise into thin slices. There should be about 2 cups.

2. If the grapes are large, cut each in half lengthwise. Set aside.

3. Combine the curry powder and broth in a small saucepan. Bring to a boil, stirring. Set aside. Let cool.

4. Put the egg yolk in a mixing bowl and add the mustard, lemon juice and salt and pepper. Start beating with a wire whisk ir fork while gradually adding the oil Add the Tabasco sauce to taste and Worecestershier sauce. Beat in the curry mixture.

5. Combine the chicken, apples, grapes, walnuts and celery in a mixing bowl. Add the curried mayonnaise and fold it in.

POACHED AND ICE-CHILLED CHICKEN

1 or 2 whole unskinned, unboned chicken breasts, about 1 1/2 pounds total weigth

2 thin slices fresh ginger

1 medium-sized scallion, trimmed and cut into 3-inch lengths

1. Put the chicken into a heavy pot in which it will fit snugly. Smash the ginger pieces and the scallion with the flat side of a cleaver and put them into the pot. Add enough cold water to cover the chicken to a depth of about 1 inch. Bring to the simmer over high heat.

2. Simmer gently for about 20 minutes. Drain. Thrust the chicken immediately into a bowl filled with ice water. Let stand for 15 minutes. Drain thoroughly.

Yields about 2 cups when skinned, boned and cut into pieces.

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Yeah, I bake scones.

These rock. If you think you don't like scones because they're too dull / dry / hard / dense, then you need to try these. Not as easy as apple turnovers, but not hard either. A little messy to make with the dough. Key is using frozen butter and grating it on a box grater. The recipe is from Cooks Illustrated (by far my favorite online source - highly recommend a subscription if you're into cooking at all) and it's the best I've found. Buttery and moist and loaded with blueberries. Make these and you'll be a hero in the morning.

J

Blueberry Scones

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)

1/2 cup whole milk

1/2 cup sour cream

2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface

1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:

After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

I have two enormous bags of frozen blueberries in my freezer from this summer. Going to give this one a shot. :P
Frozen blueberries work great - that's what I used here. Let us know how it goes. If I had any tips, it would be to work as quickly as you can once you start mixing the ingredients. You want the butter to melt as little as possible while you're mixing things up. And even if they dont' look pretty, they'll taste good.

J

This looks really really hard. All the folding confuses me.
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TUNNI TRAPANI - the best 10-minute recipe in the world & the meal i most often eat:

Dump a box of Farfalle (bow tie pasta) into a pot of well-salted water.

Pour 1 1/2 tbsp of EVOO into a 12" saute pan. thinly slice a good size clove of garlic & put them & a good pinch of red pepper flakes into the cold oil. Turn on medium high heat. when you get the 1st whiff of red pepper from the pan, quickly add two cans of tuna fish (solid light filet in the supermarket, but its worth it to buy cans of Sicilian tunni fish from your Italian grocer/butcher or gourmet shop) and the zest of a lemon (optional, if ur not good @ doing that - pith maketh it bitter). Toss for a few seconds then add the juice of two lemons & half a stick of butter. Reduce heat.

Check your farfalle and, if its close, take a ladle-full of the pasta water & add it to the saute pan (the salt from the water is all the added salt you'll need & the starch which cooked off from the pasta helps your sauce stick to the pasta). By the time the water, lemon & butter have emulsified, your pasta should be al dente. Drain pasta and toss together with sauce in saute pan. If you are not good at this, put the pasta back in the pot & pour the sauce over it & toss. You can add parmesiano if you want - i prefer to have some @ the table.

The reason I recommend so large a recipe is that it makes the absolute best cold pasta salad in the whole wide world. Just dont forget to toss it with some EVOO b4 eating cold (or packing for picnic). But don't be surpised if a gathering of four eats the whole thing. Mangia!

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Yeah, I bake scones.

These rock. If you think you don't like scones because they're too dull / dry / hard / dense, then you need to try these. Not as easy as apple turnovers, but not hard either. A little messy to make with the dough. Key is using frozen butter and grating it on a box grater. The recipe is from Cooks Illustrated (by far my favorite online source - highly recommend a subscription if you're into cooking at all) and it's the best I've found. Buttery and moist and loaded with blueberries. Make these and you'll be a hero in the morning.

J

Blueberry Scones

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)

1/2 cup whole milk

1/2 cup sour cream

2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface

1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:

After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

I have two enormous bags of frozen blueberries in my freezer from this summer. Going to give this one a shot. :sadbanana:
Frozen blueberries work great - that's what I used here. Let us know how it goes. If I had any tips, it would be to work as quickly as you can once you start mixing the ingredients. You want the butter to melt as little as possible while you're mixing things up. And even if they dont' look pretty, they'll taste good.

J

This looks really really hard. All the folding confuses me.
You can do it.

J

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Another one of my summer favorites. When you cook lobsters, you have to get them fresh, not make them suffer, then they stay very good.

LOBSTER SALAD

serves 4

3 ears of corn

2 pounds of lobster meat (about 4 medium lobsters)

1 large tomato

1 ripe avocado

1/2 tablespoon mayonnaise

1 tablespoon milk or light cream

1/4 cup chopped fresh dill

salt and pepper to taste

1. Cook the corn then scrape off the kernels over a bowl and set aside.

2. Boil the lobsters for 15 minutes. Remove them from the pot, drain well, and place on a work surface. Cut off the claws and crack them. Slit the lobster tails down the underside. Remove all the claw and tail meat, cut into bite-sized pieces, and place in a large bowl.

3. Peel, seed and chop the tomato into small pieces. Peel, pit and cut the avocado into small cubes. Put the tomato, avaocado and corn in the bowl with the lobster and mix gently.

4. In a small bowl, combine the mayonnaise with the milk. Mix together well until smooth. Sprinkle dill, salt and pepper over the lobster mixture then add the mayonnaise and stir briefly so the sauce barely holds the rest of the ingredients together. Cover and refrigerate for a few hours before serving.

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Easy and good.

BANANA CRUMB MUFFINS

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Bunch of Chili recipes added today. And I don't want y'all to miss this one:Tipsy’s Best Collard Greens Ever(For a rather large batch….about half a case of greens)Greens stemmed & washed2 onions diced2 cups bacon pieces choppedSaute them togetherAdd ham hockAdd3 cups apple cider vin2 cups sugar1 cup chix stockS&PCook until “not chewy”

Thanks tipsy. Questions:How many bunches of greens is half a case?What do you cook these in? Saute the onions and bacon and greens in a giant stockpot? Or in a pan and then transfer over to stockpot?How much do you saute before adding the cider and chicken stock?How long do you normally saute onions, bacon, greens for?After you add the liquid and sugar, what heat do you use? How long do they normally take to be "not chewy"?J
6-10 bunches.Water.Yes on the saute. One pot method. Cider, stock, water, and greens all go in pot after onions are nearly translucent. Bacon should be a touch underdone. Should only take about 5 minutes.High heat at first, to a boil, then down to a low boil.
Thanks. Not sure what you mean by "water". Where is water used?Once they get to a low boil, rough idea on time? J
Sorry....i think you meant what type of pot. A giant stockpot or use a roasting pan if in a bigger hurry (you can turn them easier in the roasting pan and speed up the process)3-4 hours minimum cooking time in the stockpot.....which is preferred.
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Some comfort food.

HAM AND POTATO SOUP

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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Here's a great bachelor/bad cook recipe

Easy corned beef hash

3 large potatoes, diced

1 onion diced

one can corned beef

2 T oil

Heat the oil and add the potatoes and onion. Cook til done, Add the can of corned beef and cook another 10 minutes.

This will keep for a week in the fridge and heats up fine in the microwave.

There is absolutely no comparison between this and the canned stuff. If you have real corned beef, its even better.

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***** Rosemary-Garlic Roasted Chicken *****

1 5-6 pound roasting chicken

1 tablespoon rosemary, chopped

8 garlic cloves, crushed

8 medium red onions, peeled and cut into pieces

2 whole garlic heads

2 tablespoons olive oil

Preheat oven to 450. Remove and discard giblets and chicken neck. Rinse chicken under cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and the meat. Place chopped rosemary and crushed garlic under skin. Lift the wing tips up and over the back, tucking under the chicken.

Place chicken breast side up in broiler pan. Trim ends of onions and remove papery skins from garlic. Do not peel or separate cloves. Brush onions and garlic with oil and arrange around chicken. I tucked in some rosemary, too.

Bake at 450 for 30 minutes. Reduce oven to 350 degrees and bake for another hour and 15 minutes or until chicken reaches 180 degrees.

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:goodposting: I'll dig up my salmon chowder recipe. Can't wait to try these.

3 cans of cream of potato soup + 2 2/3 cups of half & half. Add a can of whole kernel corn, a jar of capers, some fresh dill weed and 4-6 salmon filets. Saute with unsalted butter 3 cloves of garlic and 5-6 shallots, finely sliced, with 3-4 celery stalks finely chopped. Salt and white pepper to taste. Cook on low until salmon is cooked through. I've also been adding some basil lately, and some lemon essence.
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Bunch of Chili recipes added today. And I don't want y'all to miss this one:Tipsy’s Best Collard Greens Ever(For a rather large batch….about half a case of greens)Greens stemmed & washed2 onions diced2 cups bacon pieces choppedSaute them togetherAdd ham hockAdd3 cups apple cider vin2 cups sugar1 cup chix stockS&PCook until “not chewy”

Thanks tipsy. Questions:How many bunches of greens is half a case?What do you cook these in? Saute the onions and bacon and greens in a giant stockpot? Or in a pan and then transfer over to stockpot?How much do you saute before adding the cider and chicken stock?How long do you normally saute onions, bacon, greens for?After you add the liquid and sugar, what heat do you use? How long do they normally take to be "not chewy"?J
6-10 bunches.Water.Yes on the saute. One pot method. Cider, stock, water, and greens all go in pot after onions are nearly translucent. Bacon should be a touch underdone. Should only take about 5 minutes.High heat at first, to a boil, then down to a low boil.
Thanks. Not sure what you mean by "water". Where is water used?Once they get to a low boil, rough idea on time? J
Sorry....i think you meant what type of pot. A giant stockpot or use a roasting pan if in a bigger hurry (you can turn them easier in the roasting pan and speed up the process)3-4 hours minimum cooking time in the stockpot.....which is preferred.
Thanks. So I"m clear, you don't use any water? The only liquid is the apple cider and chicken stock? Or do you use water?J
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Back when I was in graduate school, I was living in the East Bay near San Francisco. My girlfriend at the time (became my wife) was going to school in the area too.

One night we found ourselves in Emeryville...kind of in a warehouse area. And found a little hole in the wall dive restaurant. The place was full of guys off boats....merchant marines. Anyways, the place had a intriguing seafood stew called Cioppino...the description was straight-forward..."a spicy San Francisco Seafood Stew with Dungeness Crab, Shrimp, Mussels, Clams, Fish."

Now I had parents who had grown up in the South (New Orleans) and Seafood Gumbo was a family specialty. This Cioppino was something I just had to try.

They brought the Cioppino in a bowl so large you might make a salad for 4 in it. And it was chock full of seafood. There was SO much crab...So much shrimp, so many Clams, so many Mussels. All in a spicy tomato base that was constantly being sopped up by the local sourdough bread. I ate and ate and ate...it was pure heaven.

This hole in the wall became our favorite place to eat...and whenever I went I ordered only one thing...the Cioppino.

After graduation we got married and moved away. But I never forgot that wonderful stew.

I can recall our first Christmas together, I decided to make it as a special meal. Sadly my effort was inedible. But I could never forget that the cioppino from Emeryville, and a made a number of efforts to duplicate it.

Finally 5-6 years ago I stumbled upon a cioppino recipe from Foodnetwork. It was really really good. So good I began to tinker. This is that recipe.

It has become our family Christmas Eve meal. Incredible

Siffoin’s San Francisco Cioppino

(Original recipe comes from Food Network…these are my changes)

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Yield: 4-6 VERY large servings

Stew Base

3 TBS extra virgin olive oil

1 ½ cups rough chopped onion

4-6 cloves chopped garlic

Salt & Pepper

¼ cup tomato paste

1 ½ cup red wine

3 14 ½ oz cans of fire roasted tomatoes with juice chopped

1 red bell pepper rough chopped

2 TBS flat leaf parsley

1 TBS fresh thyme

1 bay leaf

pinch of saffron

½ -1 tsp chipotle pepper flakes

1-2 TBS honey

2 8oz bottles clam juice

¼ cup basil leaves

Seafood – (you can really add just about anything here- clams, crab, shrimp, calamari, scallops, fish etc. …fresher is better)...something like this...however CRAB is a MUST!

12 littleneck clams

1.5 lbs cooked crab chopped in lrg pieces – Dungeness or king crab in shell

.5 lbs crab meat - canned is fine

12 mussels

1 lb large shrimp

.5 lbs fish (snapper, mahi-mahi, cod something like that)

Make the stew base

Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, saffron, red pepper flakes, and bay leaf and cook for 5 minutes. Add the clam juice and honey; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 25 minutes. Remove from heat and cool for 20 minutes. Puree stew base in blender and return to pot. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Finish the Cioppino. Bring the base to a simmer. Add the basil, the clams and crab, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the mussels, shrimp, and fish. Cook, stirring frequently, until the mussels open, the shrimp curl, and fish is just firm, about 3-5 minutes. The key here is to not overcook the seafood. Serve in large heated bowls with plenty of crusty bread.

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Back when I was in graduate school, I was living in the East Bay near San Francisco. My girlfriend at the time (became my wife) was going to school in the area too.

One night we found ourselves in Emeryville...kind of in a warehouse area. And found a little hole in the wall dive restaurant. The place was full of guys off boats....merchant marines. Anyways, the place had a intriguing seafood stew called Cioppino...the description was straight-forward..."a spicy San Francisco Seafood Stew with Dungeness Crab, Shrimp, Mussels, Clams, Fish."

Now I had parents who had grown up in the South (New Orleans) and Seafood Gumbo was a family specialty. This Cioppino was something I just had to try.

They brought the Cioppino in a bowl so large you might make a salad for 4 in it. And it was chock full of seafood. There was SO much crab...So much shrimp, so many Clams, so many Mussels. All in a spicy tomato base that was constantly being sopped up by the local sourdough bread. I ate and ate and ate...it was pure heaven.

This hole in the wall became our favorite place to eat...and whenever I went I ordered only one thing...the Cioppino.

After graduation we got married and moved away. But I never forgot that wonderful stew.

I can recall our first Christmas together, I decided to make it as a special meal. Sadly my effort was inedible. But I could never forget that the cioppino from Emeryville, and a made a number of efforts to duplicate it.

Finally 5-6 years ago I stumbled upon a cioppino recipe from Foodnetwork. It was really really good. So good I began to tinker. This is that recipe.

It has become our family Christmas Eve meal. Incredible

Siffoin’s San Francisco Cioppino

(Original recipe comes from Food Network…these are my changes)

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Yield: 4-6 VERY large servings

Stew Base

3 TBS extra virgin olive oil

1 ½ cups rough chopped onion

4-6 cloves chopped garlic

Salt & Pepper

¼ cup tomato paste

1 ½ cup red wine

3 14 ½ oz cans of fire roasted tomatoes with juice chopped

1 red bell pepper rough chopped

2 TBS flat leaf parsley

1 TBS fresh thyme

1 bay leaf

pinch of saffron

½ -1 tsp chipotle pepper flakes

1-2 TBS honey

2 8oz bottles clam juice

¼ cup basil leaves

Seafood – (you can really add just about anything here- clams, crab, shrimp, calamari, scallops, fish etc. …fresher is better)...something like this...however CRAB is a MUST!

12 littleneck clams

1.5 lbs cooked crab chopped in lrg pieces – Dungeness or king crab in shell

.5 lbs crab meat - canned is fine

12 mussels

1 lb large shrimp

.5 lbs fish (snapper, mahi-mahi, cod something like that)

Make the stew base

Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, saffron, red pepper flakes, and bay leaf and cook for 5 minutes. Add the clam juice and honey; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 25 minutes. Remove from heat and cool for 20 minutes. Puree stew base in blender and return to pot. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Finish the Cioppino. Bring the base to a simmer. Add the basil, the clams and crab, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the mussels, shrimp, and fish. Cook, stirring frequently, until the mussels open, the shrimp curl, and fish is just firm, about 3-5 minutes. The key here is to not overcook the seafood. Serve in large heated bowls with plenty of crusty bread.

:coffee:
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Back when I was in graduate school, I was living in the East Bay near San Francisco. My girlfriend at the time (became my wife) was going to school in the area too.

One night we found ourselves in Emeryville...kind of in a warehouse area. And found a little hole in the wall dive restaurant. The place was full of guys off boats....merchant marines. Anyways, the place had a intriguing seafood stew called Cioppino...the description was straight-forward..."a spicy San Francisco Seafood Stew with Dungeness Crab, Shrimp, Mussels, Clams, Fish."

Now I had parents who had grown up in the South (New Orleans) and Seafood Gumbo was a family specialty. This Cioppino was something I just had to try.

They brought the Cioppino in a bowl so large you might make a salad for 4 in it. And it was chock full of seafood. There was SO much crab...So much shrimp, so many Clams, so many Mussels. All in a spicy tomato base that was constantly being sopped up by the local sourdough bread. I ate and ate and ate...it was pure heaven.

This hole in the wall became our favorite place to eat...and whenever I went I ordered only one thing...the Cioppino.

After graduation we got married and moved away. But I never forgot that wonderful stew.

I can recall our first Christmas together, I decided to make it as a special meal. Sadly my effort was inedible. But I could never forget that the cioppino from Emeryville, and a made a number of efforts to duplicate it.

Finally 5-6 years ago I stumbled upon a cioppino recipe from Foodnetwork. It was really really good. So good I began to tinker. This is that recipe.

It has become our family Christmas Eve meal. Incredible

Siffoin’s San Francisco Cioppino

(Original recipe comes from Food Network…these are my changes)

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Yield: 4-6 VERY large servings

Stew Base

3 TBS extra virgin olive oil

1 ½ cups rough chopped onion

4-6 cloves chopped garlic

Salt & Pepper

¼ cup tomato paste

1 ½ cup red wine

3 14 ½ oz cans of fire roasted tomatoes with juice chopped

1 red bell pepper rough chopped

2 TBS flat leaf parsley

1 TBS fresh thyme

1 bay leaf

pinch of saffron

½ -1 tsp chipotle pepper flakes

1-2 TBS honey

2 8oz bottles clam juice

¼ cup basil leaves

Seafood – (you can really add just about anything here- clams, crab, shrimp, calamari, scallops, fish etc. …fresher is better)...something like this...however CRAB is a MUST!

12 littleneck clams

1.5 lbs cooked crab chopped in lrg pieces – Dungeness or king crab in shell

.5 lbs crab meat - canned is fine

12 mussels

1 lb large shrimp

.5 lbs fish (snapper, mahi-mahi, cod something like that)

Make the stew base

Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, saffron, red pepper flakes, and bay leaf and cook for 5 minutes. Add the clam juice and honey; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 25 minutes. Remove from heat and cool for 20 minutes. Puree stew base in blender and return to pot. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Finish the Cioppino. Bring the base to a simmer. Add the basil, the clams and crab, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the mussels, shrimp, and fish. Cook, stirring frequently, until the mussels open, the shrimp curl, and fish is just firm, about 3-5 minutes. The key here is to not overcook the seafood. Serve in large heated bowls with plenty of crusty bread.

Tipsy - didn't think your status could go to new heights but you, sir, have hit a new level.

Siffoin - where is this place in Emeryville? That's where my corporate office is...

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Back when I was in graduate school, I was living in the East Bay near San Francisco. My girlfriend at the time (became my wife) was going to school in the area too.

One night we found ourselves in Emeryville...kind of in a warehouse area. And found a little hole in the wall dive restaurant. The place was full of guys off boats....merchant marines. Anyways, the place had a intriguing seafood stew called Cioppino...the description was straight-forward..."a spicy San Francisco Seafood Stew with Dungeness Crab, Shrimp, Mussels, Clams, Fish."

Now I had parents who had grown up in the South (New Orleans) and Seafood Gumbo was a family specialty. This Cioppino was something I just had to try.

They brought the Cioppino in a bowl so large you might make a salad for 4 in it. And it was chock full of seafood. There was SO much crab...So much shrimp, so many Clams, so many Mussels. All in a spicy tomato base that was constantly being sopped up by the local sourdough bread. I ate and ate and ate...it was pure heaven.

This hole in the wall became our favorite place to eat...and whenever I went I ordered only one thing...the Cioppino.

After graduation we got married and moved away. But I never forgot that wonderful stew.

I can recall our first Christmas together, I decided to make it as a special meal. Sadly my effort was inedible. But I could never forget that the cioppino from Emeryville, and a made a number of efforts to duplicate it.

Finally 5-6 years ago I stumbled upon a cioppino recipe from Foodnetwork. It was really really good. So good I began to tinker. This is that recipe.

It has become our family Christmas Eve meal. Incredible

Siffoin’s San Francisco Cioppino

(Original recipe comes from Food Network…these are my changes)

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Yield: 4-6 VERY large servings

Stew Base

3 TBS extra virgin olive oil

1 ½ cups rough chopped onion

4-6 cloves chopped garlic

Salt & Pepper

¼ cup tomato paste

1 ½ cup red wine

3 14 ½ oz cans of fire roasted tomatoes with juice chopped

1 red bell pepper rough chopped

2 TBS flat leaf parsley

1 TBS fresh thyme

1 bay leaf

pinch of saffron

½ -1 tsp chipotle pepper flakes

1-2 TBS honey

2 8oz bottles clam juice

¼ cup basil leaves

Seafood – (you can really add just about anything here- clams, crab, shrimp, calamari, scallops, fish etc. …fresher is better)...something like this...however CRAB is a MUST!

12 littleneck clams

1.5 lbs cooked crab chopped in lrg pieces – Dungeness or king crab in shell

.5 lbs crab meat - canned is fine

12 mussels

1 lb large shrimp

.5 lbs fish (snapper, mahi-mahi, cod something like that)

Make the stew base

Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, saffron, red pepper flakes, and bay leaf and cook for 5 minutes. Add the clam juice and honey; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 25 minutes. Remove from heat and cool for 20 minutes. Puree stew base in blender and return to pot. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Finish the Cioppino. Bring the base to a simmer. Add the basil, the clams and crab, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the mussels, shrimp, and fish. Cook, stirring frequently, until the mussels open, the shrimp curl, and fish is just firm, about 3-5 minutes. The key here is to not overcook the seafood. Serve in large heated bowls with plenty of crusty bread.

Love Cioppino but have never attempted to make it. I def have to now that Im staring at this unreal recipe.
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Flank Steak MarinadeI love Marinade's and honestly I have yet to have one that's better than this. I even pour this into a pan and heat it up and serve it over rice or the meat once it's cooked. It's liquid crack. You really can't mess this up.1/2 Soy Sauce6 T Honey1/4 Red Win Vinegar1 T Garlic Powder (or mince 4 to 5 garlic cloves)2 T Ground Ginger1 1/2 C salad oil (canola is fine)3 finely chopped small green onions2 Medium Sized Flank SteaksMix all ingredients in a long shallow casserole bowl until the mixture is smoothPoke small holes in both flank steaks / both sidesLay both flank steaks into mixtureTurn over just so both sides are coatedPut in fridgeEvery few hours I first scoop mixture over the exposed part of the flank steak then turnSoak at least 8 hoursFire up grill with charcoal and cook 4 minutes per side (adjust depending on thickness of steak, type of grill and how well or rare you want it)Remove and cover on carvings block with tinfoil for 10 minutesCarve against grainBonus: Any leftovers you can put in fridge then next day put over salad greens with blue cheese dressing or you can put the steak in a sandwich.

FYI Walton, gave this marinade a go over the weekend. Top notch off the grill, and awesome on a sandwich the next day too. Thanks.
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Flank Steak MarinadeI love Marinade's and honestly I have yet to have one that's better than this. I even pour this into a pan and heat it up and serve it over rice or the meat once it's cooked. It's liquid crack. You really can't mess this up.1/2 Soy Sauce6 T Honey1/4 Red Win Vinegar1 T Garlic Powder (or mince 4 to 5 garlic cloves)2 T Ground Ginger1 1/2 C salad oil (canola is fine)3 finely chopped small green onions2 Medium Sized Flank SteaksMix all ingredients in a long shallow casserole bowl until the mixture is smoothPoke small holes in both flank steaks / both sidesLay both flank steaks into mixtureTurn over just so both sides are coatedPut in fridgeEvery few hours I first scoop mixture over the exposed part of the flank steak then turnSoak at least 8 hoursFire up grill with charcoal and cook 4 minutes per side (adjust depending on thickness of steak, type of grill and how well or rare you want it)Remove and cover on carvings block with tinfoil for 10 minutesCarve against grainBonus: Any leftovers you can put in fridge then next day put over salad greens with blue cheese dressing or you can put the steak in a sandwich.

FYI Walton, gave this marinade a go over the weekend. Top notch off the grill, and awesome on a sandwich the next day too. Thanks.
:shrug: I think it would be great for everyone who posts a recipe to try someone else submission then critique it.
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And I'll add these newest posts later tonight/tomorrow.

let me know where you leave off and I will try to pick up the slack this morning.
Just got here...so up to date. Feel free to search for other recipes in the threads. I think I have crockpot cooking & salsa completely wrapped up. BBQ may never be done, but we have to start somewhere. The technique stuff might have to wait. Please leave me links to any threads you have scoured for recipes already!!
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I love hot pepper jelly on cream cheese as an appetizer during football games. It is a great mixture of sweet, spice and creaminess that really goes well together. Simply take a block of cream cheese and spoon the jelly on top. Serve with wheat thins or other small cracker.

I was initially worried about canning, but it was incredibly easy.

You may want to put a little more thought than I did into the colors that you use. I made this for the first time using orange habs from my garden and orange bell pepper. The first time I served it my neighbor (a big Tennessee fan) came in and carved a big "T" into the cream cheese. This year I grew red habs and red bell pepper for a better presentation during Alabama games.

Habanero Jelly

3 large bell peppers (ORANGE, RED or YELLOW)

5-10 chiles habaneros, ripe (I use 10)

1.5 C. vinegar, white, distilled

7 C. sugar

1 pkg liquid fruit pectin (Certo or equivalent)

1. Remove stems, seeds, and membranes from bell peppers. Remove stems from habaneros (and seeds too, if you want to take the trouble, but if you do you run the risk of removing membranes too, which will reduce hotness).

2. Put bell peppers, habaneros, and the vinegar in a blender and process until smooth.

3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.

4. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. Remove from heat and strain through cheesecloth into another pan. Bring to a full rolling boil while stirring and then add Pectin. Boil about one minute, remove from heat and ladle into sterile jars.

5. Hotwater bath can the filled jars.

Yield: about 6 or 7 half-pint jars.

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A few years back I was having dinner at the Marina Cafe in Destin, FL. For desert I devoured a very simple dish...it was called "Corleone." Very simple ice cream desert, very familiar with a nice complexity of flavors...here is the recipe: Serves 4 with plenty of mix leftover for future uses.

1 cup almonds sliced

1/3 cup pecans shelled and chopped

1/2 cup white chocolate - chopped - get good quality chocolate

1/2 cup dark chocolate -chopped - again good quality chocolate

1 TBS cinnamon

2 tsp nutmeg

3/4 cup graham cracker crumbs

Chop all of the above in a food processor until a fine texture is achieved. Save.

Now for the assembly:

A few hours prior to dinner scoop 12 small balls of high quality vanilla ice-cream. Sprinkle and roll the "Corleone" mixture over the ice cream balls and coat completely. Place balls on wax paper on a cookie sheet a place in freezer.

TO serve: Place 3 scoops of the Corleone ice-cream balls in a wine glass. Drizzle with honey (or hot fudge) and garnish with fresh mint leaves.

You will have a lot of the Corleone mixture left. Place it in a ziplock bag and freeze. It will keep for at least 6 months.

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HALLOWEEN CHILI - my favorite restaurant soup, butternut squash, gave me the idea of replacing tomato with pumpkin as a base for chili con carne when my gf's kids wanted orange & black food for an All Hallow's Eve party. I have since simplified and heatened the recipe into a 30 min spicee deelite:

1 large onion

3 cloves garlic

1 tsp salt

1 tbsp cumin

20 oz pack of ground turkey

2 cans chicken stock

1 29 oz can unsweetened pumpkin

3-4 cans (or 2 lbs soaked & cooked) black beans

3 dried ancho (or 6 basic red) chilies

3 habanero chilies (optional - not recommended for kids)

1 stick canela (cinnamon)

Soak the anchos overnight in the chicken stock. Remove seeds & stems (where have I heard that before?). Blend.

Saute onion & garlic til well-sweated in a large stockpot (adding salt & cumin as you do). Add ground meat, brown. Seed and de-vein the habaneros, mince finely (use gloves if you are inexperienced at mincing very hot peppers), combine into the mixture. Add the ancho blend, bring to a boil. Add pumpkin, black beans, cinnamon stick & any water/stock you may need to finish to a medium thickness. Reduce heat & simmer 20 minutes. Serves 8-10 (homeade whole wheat tortilla chips & crema make for a nice presentation) or a roomful of fascinated trick-or-treaters. Boo!

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HALLOWEEN CHILI - my favorite restaurant soup, butternut squash, gave me the idea of replacing tomato with pumpkin as a base for chili con carne when my gf's kids wanted orange & black food for an All Hallow's Eve party. I have since simplified and heatened the recipe into a 30 min spicee deelite:

1 large onion

3 cloves garlic

1 tsp salt

1 tbsp cumin

20 oz pack of ground turkey

2 cans chicken stock

1 29 oz can unsweetened pumpkin

3-4 cans (or 2 lbs soaked & cooked) black beans

3 dried ancho (or 6 basic red) chilies

3 habanero chilies (optional - not recommended for kids)

1 stick canela (cinnamon)

Soak the anchos overnight in the chicken stock. Remove seeds & stems (where have I heard that before?). Blend.

Saute onion & garlic til well-sweated in a large stockpot (adding salt & cumin as you do). Add ground meat, brown. Seed and de-vein the habaneros, mince finely (use gloves if you are inexperienced at mincing very hot peppers), combine into the mixture. Add the ancho blend, bring to a boil. Add pumpkin, black beans, cinnamon stick & any water/stock you may need to finish to a medium thickness. Reduce heat & simmer 20 minutes. Serves 8-10 (homeade whole wheat tortilla chips & crema make for a nice presentation) or a roomful of fascinated trick-or-treaters. Boo!

interesting concept. I need to try this.

Edit to add: maybe a few diced orange bell peppers would make the orange more intense

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Today I make one of my all time favorite pasta dishes stolen from a restaurant I used to manage way back in the day. It is really just a play on alfredo, but has been known to make people obsessed.

Tipsy's Sherried Chicken Linguine

2 oz olive oil

4 oz (8 pieces) cubed chicken breast

2 tbsp reen onions

2 oz sliced mushroom

salt

pepper

4 oz reduced heavy cream

1.5 oz sherry

1 tbsp grated pecorino/romano

Linguine

Add oil to sautee pan and heat. Add chicken and sear on one side. Turn chick, add green onions, mush, garlic, salt, and pepper. Saute until chicken is browned and then deglaze pan with sherry. Add cream and pecorino. Once thickened pour over cooked linguine.

Open wine. Drink contents. Do not drink the sherry unless you are in prison.

I will take some pics for the blog.

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Today I make one of my all time favorite pasta dishes stolen from a restaurant I used to manage way back in the day. It is really just a play on alfredo, but has been known to make people obsessed.Tipsy's Sherried Chicken Linguine2 oz olive oil4 oz (8 pieces) cubed chicken breast2 tbsp reen onions 2 oz sliced mushroomsaltpepper4 oz reduced heavy cream1.5 oz sherry1 tbsp grated pecorino/romanoLinguineAdd oil to sautee pan and heat. Add chicken and sear on one side. Turn chick, add green onions, mush, garlic, salt, and pepper. Saute until chicken is browned and then deglaze pan with sherry. Add cream and pecorino. Once thickened pour over cooked linguine. Open wine. Drink contents. Do not drink the sherry unless you are in prison.I will take some pics for the blog.

:goodposting: This looks great and looking for a different take on an alfredo sauce. What type of mushrooms do you use/prefer?
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Today I make one of my all time favorite pasta dishes stolen from a restaurant I used to manage way back in the day. It is really just a play on alfredo, but has been known to make people obsessed.Tipsy's Sherried Chicken Linguine2 oz olive oil4 oz (8 pieces) cubed chicken breast2 tbsp reen onions 2 oz sliced mushroomsaltpepper4 oz reduced heavy cream1.5 oz sherry1 tbsp grated pecorino/romanoLinguineAdd oil to sautee pan and heat. Add chicken and sear on one side. Turn chick, add green onions, mush, garlic, salt, and pepper. Saute until chicken is browned and then deglaze pan with sherry. Add cream and pecorino. Once thickened pour over cooked linguine. Open wine. Drink contents. Do not drink the sherry unless you are in prison.I will take some pics for the blog.

I assume that reduced heavy cream is, well, a reduction of heavy cream. For the uninitiated the 4oz is reduced from what, 8oz of heavy cream ? Or am I missing something? :goodposting:
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Today I make one of my all time favorite pasta dishes stolen from a restaurant I used to manage way back in the day. It is really just a play on alfredo, but has been known to make people obsessed.Tipsy's Sherried Chicken Linguine2 oz olive oil4 oz (8 pieces) cubed chicken breast2 tbsp reen onions 2 oz sliced mushroomsaltpepper4 oz reduced heavy cream1.5 oz sherry1 tbsp grated pecorino/romanoLinguineAdd oil to sautee pan and heat. Add chicken and sear on one side. Turn chick, add green onions, mush, garlic, salt, and pepper. Saute until chicken is browned and then deglaze pan with sherry. Add cream and pecorino. Once thickened pour over cooked linguine. Open wine. Drink contents. Do not drink the sherry unless you are in prison.I will take some pics for the blog.

:thumbup: This looks great and looking for a different take on an alfredo sauce. What type of mushrooms do you use/prefer?
Since this is a heavy cream sauce, I don't bother with fancy mushrooms. These are the classic grocery store white button mushrooms.
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Today I make one of my all time favorite pasta dishes stolen from a restaurant I used to manage way back in the day. It is really just a play on alfredo, but has been known to make people obsessed.Tipsy's Sherried Chicken Linguine2 oz olive oil4 oz (8 pieces) cubed chicken breast2 tbsp reen onions 2 oz sliced mushroomsaltpepper4 oz reduced heavy cream1.5 oz sherry1 tbsp grated pecorino/romanoLinguineAdd oil to sautee pan and heat. Add chicken and sear on one side. Turn chick, add green onions, mush, garlic, salt, and pepper. Saute until chicken is browned and then deglaze pan with sherry. Add cream and pecorino. Once thickened pour over cooked linguine. Open wine. Drink contents. Do not drink the sherry unless you are in prison.I will take some pics for the blog.

:mellow: This looks great and looking for a different take on an alfredo sauce. What type of mushrooms do you use/prefer?
Since this is a heavy cream sauce, I don't bother with fancy mushrooms. These are the classic grocery store white button mushrooms.
Have you done this w/o mushrooms? Wonder if it'll make a difference.
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Here is a version of chicken chili that is focused on the fresh chile flavors rather than the meat. If you like green chiles, you have to try this.

Green Chicken Chili

Ingredients

3 pounds bone-in, skin-on chicken breast

4 Jalapeño chiles

4 Poblano chiles

4 Anaheim chiles

2 medium onions

6 cloves garlic

1 tablespoon ground cumin

2 teaspoons ground coriander

2 14 oz cans cannellini beans drained and rinsed – (Navy beans are an acceptable substitute)

4 cups chicken stock

2 limes

1 bunch fresh cilantro

4 green onion

1 cup sour cream

Instructions

1. Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapenos and all other chiles and cut into large chunks. In food processor, process chiles and onions until consistency of chunky salsa.

3. Reduce heat to medium. Add minced chile-onion mixture, garlic, cumin, coriander, and salt to taste. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.

4. Transfer 1 cup cooked vegetable mixture to food processor. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer 20-30 minutes, stirring occasionally, until chicken is cooked.

5. Remove chicken and shred into bite-sized pieces when cool enough to handle. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. Add juice lime juice, adjust seasonings with salt and pepper and serve.

6. Create a topping bar with remaining jalapeños, cilantro, green onion and sour cream.

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Have you done this w/o mushrooms? Wonder if it'll make a difference.

Nope. It would probably be pretty good even without the mushrooms however.....cheese, cream, and noodles are pretty much fail safe imho.
Thanks and true. I am looking for a alfredo like sauce that's not super thick and a little more runny that I've had in some good Italian restaurants yet haven't recreated it correctly to date.
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Just made a new vegetarian dish. Call it....

Tipsy's Curried Wild Rice Salad

4 cups of wild rice cooked

2 cups of cooked green peas ( Not ashamed to admit I use Lesur Canned Early Peas all the time)

1/2 cup chopped green pepper

1/2 cup finely chopped celery

2 tbls finely chopped radish

2 tbls finely chopped garlic

Mix all that together

Mix the sauce:

Tbls Honey

Tbls Veg oil

1/2 teaspoon curry

1/4 teaspoon ground nutmeg

A few chili flakes

S&P to taste

Add sauce to rice mixture, stir well, chill.

This was the first time I have ever made this (lots of leftover crap in the cupboards & fridge obviously) and it actually turned out really tasty. I am going to kick the heat up a little with some extra chili flakes.

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Oh my.....

I just made Joe Bryant's Macaroni & Cheese. I can vouch for its tastiness!!!!

I did sub in my own house cured bacon, and about double what he called for.

And my wife will not be pleased with what i have done to our kitchen. :)

NICE. That's exactly how mine looks. :thumbup:

J

I am very happy with how it tastes Joe. Pic added to blog too.
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I love spaghetti carbonara and really liked it when I was in Italy. They don't use any cream and actually prefer this method. This is tough to beat in my opinion, more authentic and most likely you'll always have the ingredients laying around.

Ingredients

1 T extra-virgin olive oil

6 Oz thickly sliced pancetta, cut into 1/4-inch pieces (or replace with bacon if you don't have pancetta)

2 T kosher salt

1 lb spaghetti

3 large eggs plus 1 egg yolk, well beaten

3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano

3/4 cup of boiling pasta water

Freshly ground black pepper, to taste (I like a ton of it but adjust accordingly)

Steps:

1. Heat olive oil in a large skillet over medium heat.

2. Add the pancetta (bacon) and sauté, stirring often, until crisp. Slide the pan off the heat and set aside.

3. Boil water and add the salt and the spaghetti, stirring often to prevent the pasta from clumping, and cook until al dente.

4. Drain, reserving the 3/4 cup of pasta water, and return the spaghetti while it’s very hot to the pan, set over very low heat.

5. Add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well.

6. Add just enough of the pasta water to make the mixture lusciously creamy.

7. Sprinkle generously with pepper and serve at once.

8. Add the remaining cheese to your plate as desired.

NOTE: By using the pasta water directly from the pot, it’ll be hot enough to cook the eggs if added slowly and stirred through completely.

NOTE2: I tend to let the eggs sit out from the fridge for a bit to reduce the chance of the whites clumping up.

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