Monthly Archives: March 2014

chowder

Smokey Bacon Clam Chowder

I haven’t always been a huge fan of Clam Chowder. It often seems to have more flour and potatoes than clams with a thick gravy-like consistency that is a bit off putting to me. In this recipe I wanted the consistency to be more like a bisque and I used bacon and thyme for flavor. The end result was a rich and satisfying chowder perfect for a rainy day.

Prep time: 20 minutes Cooking time: 30 minutes Serves: 6

  • 3  6.5 ounce cans chopped clams in juice
  • 1 cup low sodium chicken stock
  • 3 strips smoked bacon, diced
  • 1/2  small yellow onion, diced
  • 1 small russet potato, pealed and diced
  • 1 large carrot, diced
  • 1 Tbsp. fresh thyme leaves
  • 1 cup heavy cream
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • Salt and pepper.

Strain clams and set aside saving the juice.

Cook bacon in dutch oven until crisp. Drain on a paper towel and set aside.

Cook onions, carrots and potatoes in bacon drippings for 3 minutes. Add chicken stock, clam juice, thyme and salt. Simmer vegetables for ten minutes or until potatoes are tender. Add clams, heavy cream, bacon and bring back to a simmer for about 5 minutes.

Stir together butter and flour until it forms a paste. Whisk the paste into the soup and bring to a simmer. Simmer for another 5 minutes. Salt and pepper to taste.

Take the chowder off the heat and let it rest for about an hour so all the flavors come together nicely. Heat the chowder before serving with sourdough bread and more black pepper.

chowder

 

taco

Spicy Pot Roast Crispy Tacos

This is the third taco recipe for Sunday Gathering and quite possibly my favorite. I use leftover cooked pot roast and pair it with spicy El Pato to make a tender beef filling for my crispy corn tortilla. The result is a messy and delicious monster taco with all the usual toppings.

Prep time: 10 minutes Cooking time: 10 minutes Serves: 4-6

  • 2 cups cooked pot roast meat, choppedtaco1
  • 1/2 cup El Pato Salsa Fresca
  • 1 cup canola oil
  • white corn tortillas
  • shredded cheddar cheese
  • sour cream, sliced avocado, cilantro, chopped green onions, more El Pato

Heat canola oil in a frying pan for tortillas.

While your oil is getting hot, heat pot roast meat in a sautee pan until brown. You want a few crisp edges like carnitas. Once the meat is brown, add the 1/2 cup of El Pato and fry until the meat absorbs all of the salsa. Turn off the heat and cover to keep warm while you fry your tortillas.

Fry your tortillas one at a time in hot oil until it they start to bubble and brown. Once your tortilla is brown and crisp on one side, turn it over and sprinkle with cheese. Let it brown on the other side before draining on a paper towel. Put the meat on top of the cheese to finish melting. Transfer taco to a clean plate and add your favorite toppings.

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Pot Roast

Pot Roast is a classic dish that is easy and inexpensive to make. It’s my favorite thing to cook on a lazy Sunday because it fills the house with delicious smells and requires very little attention. I use red wine, beef broth and fresh thyme to give it a rich Bourguignon flavor and serve it with crusty bread and horseradish.

Prep time: 20 minutes Cooking time: 3 hours Serves: 8

  • 5-6 pound pot roast
  • 1/2 cup diced pancetta
  • 1 lb sliced cremini mushrooms
  • 2 large carrots diced
  • 1 medium yellow onion, diced
  • 2 garlic cloves minced
  • 1 can tomato paste
  • 3 cups red wine divided
  • 15 oz veal stock or low sodium beef broth
  • 1 bunch fresh time (5 or 6 sprigs)
  • Salt and pepper
  • 2 Tbsp. canola oil

Pat your beef dry and sprinkle liberally with salt and set aside. Brown the pancetta in 1 Tbsp of canola oil until crisp and set aside. Sauté the mushrooms in pancetta drippings and set aside. Add a tablespoon of canol oil to the pan and seatr the beef on both sides until well browned About 15 minutes total. Set meat aside.

Saute onions and carrots in the pan until brown before adding the tomato paste. cook the vegetables and paste for about two minutes then add the thyme. Add 2 cups wine and scrape any brown bits from the bottom of the pan. Simmer the wine for about five minutes to reduce a little.  return the beef to the pan and and add the stock. Bring the liquid to a boil then reduce to a simmer. Simmer for about three hours with the top partially on leaving a small crack for some steam to escape. Allow the roast to cool completely before removing it from the liquid and setting it aside.  Heat the braising liquid and a 1 cup of wine  And reduce it by half.  Wisk in flour and butter mixture until sauce thickens.  Add the beef back to the pot with the pancetta and mushrooms. And warm through.

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