Ingredients:
1/4 pound diced bacon
3 stalks celery, thinly sliced
2 medium onions, chopped fine
1 stalk celery, cut into 4 pieces
1 medium onion, quartered
2 cloves garlic, crushed
1 carrot, cut into 4 pieces
2 Tablespoons butter
16 ounces clam juice
16 ounces water
Black pepper to taste
1/2 Teaspoon thyme leaves
1 1/2 pounds diced Yukon potatoes
3 cans (6 1/2 ounce) minced clams
1 Quart Béchamel Sauce
Parsley for garnish
How to do it:
Place the carrot, garlic, cut celery and quartered onion in a cast iron skillet and brown in a 350 degree oven. When the vegetables begin to brown, place them in a stock pot and cover with the clam juice and water. Bring to a boil, reduce heat and simmer for 30 minutes. Strain the stock and discard the vegetables.
Blanch the bacon in 2 cups of boiling water for 2 minutes. Drain the bacon. Sauté the sliced celery and onion in the butter. Cook for 10 minutes, stirring frequently to avoid browning. Add the bacon, stock and juice from the canned clams. Reserve the minced clams. Simmer and add pepper and thyme.
Dice the unpeeled potatoes and add to the pan. Simmer until the potatoes are tender.
When the potatoes are just tender, add the drained clams and béchamel sauce. Stir and simmer for 10 minutes. Adjust salt and pepper and serve immediately.
Yield:
4.5 quarts
Ingredients:
4 Yukon Gold potatoes, cubed
1 medium onion, chopped fine
2 cloves of garlic, chopped fine
2 tablespoons butter
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup half and half
1/2 teaspoon each, black pepper and white pepper
How to do it:
Melt the butter in a large stock pot. Add the onion and garlic and sauté until translucent. Add the potatoes, instant potato mix, chicken broth, water and peppers. Adjust the amount of water to cover the potatoes. Bring to a boil, then reduce heat, cover and simmer for 40 minutes.
Before serving, add the half and half and bring to serving temperature.
Yield:
6 servings
Ingredients:
3 tablespoons vegetable oil
1 medium onion, chopped fine, about 2 cups
1 red bell pepper, cut into 1/2 inch cubes
6 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
1/2 teaspoon cayenne
1 pound ground sirloin
1 pound stew meat
2 15.5 ounce cans dark red kidney beans, drained and rinsed
1 28 ounce can diced tomatoes with juice
1 28 ounce can tomato puree
Salt
2 limes, cut into wedges (optional for garnish)
How to do it:
1. Heat oil in large dutch oven over medium heat. Add onions, bell pepper, garlic and spices. Cook, stirring occasionally until vegetables begin to brown, approximately 10 minutes. Increase heat slightly and add half the ground sirloin. Cook until no longer pink, about 4 minutes, breaking it up as it cooks. Add remaining beef and stew meat, cooking until brown.
2. Add beans, tomatoes, tomato puree and 1/2 teaspoon salt. Bring to a boil then reduce heat to simmer, covered, stirring occasionally for one hour. Remove lid and continue to simmer for one hour, stirring occasionally until beef is tender and chili has begun to thicken. If chili begins to stick to bottom of pan, stir in 1/2 cup of water. Adjust flavoring with additional salt.
Serve with lime wedges and grated cheddar cheese, if desired.
Makes 3 quarts, serves 8 to 10.