Not your Mom’s potato salad for sure…..check this out!

Here’s a disclaimer–my Mom makes the most delicious traditional potato salad…just the right mount of  mayo, potatoes boiled to perfection, the right spices, large pieces of onion for those that don’t care for them(she says they can just pick them out), hard boiled eggs on the top, and lots of love.  When I think of potato salad, that’s what comes to my mind.
However, when I saw a contest listed on my favorite cooking contest websites (www.cookingcontestcentral.com and www.contestcook.com) asking for creative “out of the box” potato salad recipes, sponsored by Reser’s Fine Foods, I remembered something I had made a few years ago, scribbled down on a piece of paper and filed away both in my brain and in the GIANT pile of recipes I have stacked near my desk.  And I use the word “stacked” loosely…

When I have an idea, I often do a rough version first and always write it down.  Often, I don’t give the recipe away (even if someone asks for it), or publish it anywhere, just in case there is a contest out there that it might fit and that’s what happened here.  My hand written version was rough, I didn’t write down how much of anything, just the idea and basic ingredients and this is what it came out to after much tweaking:

You should have seen me, laying on my side lawn like some kind of doofus, taking close up pictures of potato salad but for those of you who know me, that should not come as much of a surprise.

All-American Caprese Grilled Potato Salad

2 pounds red, white and blue (purple) baby or fingerling potatoes, washed and dried
10 cups cold water
4 teaspoons kosher salt, divided
4 tablespoons olive oil, divided
3 teaspoons dried Italian seasoning
2/3 cup sun dried tomatoes, julienned (not oil packed)
2 cups seeded and diced fresh Roma tomatoes
1 cup – 1/2” diced fresh mozzarella cheese
3/4 cup julienned fresh basil leaves
Salt and pepper to taste

Slice clean potatoes in to 1/3” slices on the diagonal, ensuring that potatoes are large enough not to slip through grill grates.

In a large pot or Dutch oven add water and 2 teaspoons of salt.  Add sliced potatoes and bring to a boil over high heat.  Boil potatoes until partially cooked through and nearly fork tender.  Drain and immediately rinse potatoes in cold water to stop the cooking process.  Allow to drain thoroughly, patting potatoes dry with a towel if necessary.

Pour potatoes in to a large bowl and gently toss with 2 tablespoons olive oil, 2 teaspoons Italian seasoning and one teaspoon kosher salt.

Preheat outdoor grill or indoor grill pan to high.  Reduce heat to medium and grill seasoned potatoes until cooked all the way through, tender and marked by the grill, turning once.  Remove from grill and allow to cool to room temperature.  Potatoes will cool quickly if spread out on a sheet pan after grilling.

Meanwhile, in a large bowl, combine sun dried tomatoes, Roma tomatoes, fresh mozzarella, remaining 2 tablespoon olive oil and remaining 1 teaspoon Italian seasoning.  Gently add grilled potatoes to the bowl and toss to combine.  Add basil and re-season with salt and black pepper to taste.  Serve immediately or refrigerate until ready to serve.

Well,  my potato salad was chosen as a finalist in the contest, Reser’s America’s Best Potato Salad Challenge and I am thrilled.  The judging process was rigorous!  There were 606 entries, they were narrowed down to 30, each dish prepared by chefs and then a judging panel rated them on taste, creativity and appearance.

Here’s what you can do for me.  In exchange for my nifty recipe above.  Would you go to this link: http://www.resers.com/special-offers/campaigns and vote for my recipe please?  The top five finalists, based on the qualifications above, coupled with the amount of votes, get to go to a cook off in Las Vegas and compete.  Having never been to Vegas, I would LOVE to go and cook this salad for the judges.  It is a facebook only contest so if you are not on FB, you have to sit this one out.  Voting is daily through the end of  August and then we wait until September 17th for the cook off contestants to be announced!  Thank you to all of you for your support–I really appreciate it!

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Summer Splendor Balsamic Blueberry & Pork Salad… a colorful taste of Summer!

Hi Friends!  Get ready for a barrage of blueberry recipes coming at you.  I am participating a blueberry recipe contest for bloggers and have been creating some really fun dishes using this delicious and really nutritious fruit.

This recipe is great because not only does it use lots of blueberries, but when the salad is all put together, you have an explosion of color on your plate.   You might think that making your own marinade and salad dressing is challenging, but believe me, read through the recipe, gather your ingredients and try it.  I would love to know what you think.  So without further delay, here’s my recipe:

Summer Splendor Balsamic Blueberry & Pork Salad with Double Duty Blueberry Vinaigrette

For the Vinaigrette:

1 tablespoon minced shallot
1 tablespoon Dijon mustard
3-4 teaspoons honey, to taste
3/4 cup fresh blueberries
Zest of one lemon
4 tablespoons lemon juice
3 tablespoons white wine
1/4 cup loosely packed fresh basil leaves
1/2 cup olive oil
1/2 cup canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a food processor, combine shallot, mustard, honey, blueberries, lemon zest and juice, white wine and basil.  Pulse until combined and basil is finely chopped.  Drizzle in olive and canola oil until emulsified and dressing is bright in color.

Season with salt and pepper to taste–the mixture will be bright blueish pink and look delicious!   Pour one half of the dressing in to a zip top bag and set aside.  Reserve remaining dressing and refrigerate until ready to use.

For the Salad:

1 1/4-1 1/2 pound pork tenderloin, cleaned
2 cups fresh bluberries, divided
3 tablespoons balsamic vinegar
2 teaspoons granulated sugar
1-10 oz bag mixed baby greens
1 cup crumbled goat cheese
1 1/2 cup halved grape tomatoes

Place pork tenderloin in zip top bag that contains half of the blueberry vinaigrette and shake to coat.  Refrigerate pork for at least 2 but up to 6 hours.

In the meantime, about a half hour before serving, take pork out of the refrigerator, keeping it in the marinade, and allow to come to room temperature before grilling.

In a medium saucepan, combine 1 1/2 cups blueberries, balsamic vinegar and sugar and bring to a simmer.  Cook until most of the blueberries have burst, about 10 minutes.  Set aside.

Preheat outdoor grill or indoor grill pan to medium high.  Remove pork from blueberry marinade, pat dry and discard marinade–yes, the pork will be a bit pink.

Brush the grill with vegetable oil. Place tenderloin on the center of the grill, cover and cook 12-15 minutes, turning every 2-3 minutes until internal temperature reaches 140 degrees F.

Remove pork from the grill to a cutting board and allow to rest for 5 minutes before slicing in to 1/2” slices.

Toss salad greens with goat cheese, tomatoes and desired amount of blueberry vinaigrette and serve on one large platter or individual serving plates.  Top greens with sliced pork tenderloin, spoon balsamic blueberries over pork and sprinkle remaining fresh blueberries over salad.  Enjoy!  Serves 3

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Baked Stuffed Clams with Clark!

Here it is, friends!

A new episode of Inspired Cooking airs on Cape Ann TV tonight at 8:30 and the show features one of my favorite guests the talented Clark Dexter!  Clark is a legend in the restaurant industry around here and is food can’t be beat.  Clark makes food that brings me back to my childhood–great memories of eating at The Hearthside in Essex for special occasions and enjoying every second of it!

Although this recipe is not exactly like the stuffed clams that Clark served at the restaurant he said it is pretty darned close.  So go and get some clams and treat yourself and your family to some excellent baked stuffed clams!

BAKED STUFFED CLAMS recipe by Clark Dexter

6 Cherrystone Clams
12 oz. Water
(2) 6 ½ oz. Canned Chopped Clams drained, reserve liquid
1 Med. Shallot – Chopped fine
6 Tbls. Butter
6 Tbls. Flour
2 Tbls. Fresh Parmesan Cheese
2 Tbls. Bread Crumbs
1 Tbls. Sherry Wine
1 Dash Tabasco Sauce
½ tsp. Worcestershire Sauce
1/8 tsp. White Pepper

Wash Cherrystone clams and put them in 12 oz. of water.

Bring this to a boil and cook until clams open. Remove clams and retain the water and the shells that the clams were cooked in.

Remove clams from shells and grind or coarsely chop.

Sauté shallots in butter until soft about 3 minutes.
Add flour to make your roux and cook about 3 minutes.

Add the rest of the ingredients to the liquid the clams were cooked in.

Next add the roux, cook until thick, then add the clams.
If the mixture seems too thick, add a little of the clam juice from reserved canned clam juice.

Let this mixture cool for a few minutes.

TOPPING FOR CLAMS  

2 cups of fresh bread crumbs
1 cup of milk crackers
¼ lb. Butter
1 clove of finely chopped garlic
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/8 tsp. celery seed
1/8 tsp. onion powder
1/8 tsp. Italian seasoning which consists of marjoram, thyme, rosemary, savory, sage, oregano, and basil.
1/2 cup fresh parmesan cheese

Melt butter in a large frying pan. Add onions, garlic and celery to pan and sauté until soft ( about three minutes). Add seasonings and parmesan cheese. Cook about one minute.
Turn off heat, add bread and cracker crumbs.

With a tablespoon, put clam mixture into clam shells, not over-flowing the shell.

Now top with crumbs.

Bake at 375 degrees for about 25 minutes on a baking sheet until the clams are golden brown. Serve with fresh lemon wedges.

*You can make the clams up ahead of time and refrigerate for up to three days.  They also freeze very well and can be kept frozen for up to three months.    If frozen, it’s best to thaw before cooking.*

This is my plate of clams…..I dug in the minute I could!

Thank you again Clark for sharing your recipes with us and I look forward to shooting another episode soon!

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A batch of corn chowder for Lily

As it often happens, the hustle and bustle of the holiday season ends with my girl sniffling and blowing her nose, wrapped on the couch in quilts and this year was no exception.  When I asked her what she would like for dinner she said corn chowder so I figured the least I could do to make her feel better is whip up a batch.  So here is the end result:

Corn Chowder for Lily

8 cups chicken broth
3 pounds potatoes, washed and diced
8 oz bacon, diced
1 large sweet onion, diced
1/2 cup diced celery
1 tablespoon dried thyme
1/2 cup all purpose flour
4-15 oz cans corn, drained
2-15.25 oz cans creamed corn
1/2 gallon 2% or whole milk
1 pint heavy cream
1/4 to 1/2 cup Wondra flour (optional)
White pepper to taste
Salt & freshly ground pepper to taste

In a large Dutch oven or stock pot, bring diced potatoes to boil in chicken stock.  Allow to cook until fork tender but not soft.  Be sure to check doneness after about 7 minutes.

Set yourself up a colander with a bowl or pan underneath to catch the chicken broth when you drain the potatoes.  Drain potatoes and set them and the cooking broth aside.

In the Dutch oven render the bacon over medium low heat until the meat is crispy.  Remove the meaty bits with a slotted spoon and set them aside.

Increase heat to medium and add the onion, celery and thyme and season with a bit of salt and pepper.  Sprinkle in the flour and allow vegetables to cook down until softened, about 10 minutes, stirring occasionally.

Add drained corn to pan and stir to combine.  Cook for a few more minutes, stirring occasionally.

Add the reserved chicken broth and the creamed corn to the pot and bring to a simmer.  Add the milk (you don’t have to add all of it) and the heavy cream.

At this point you can slowly whisk in the Wondra flour by sprinkling it slowly in to the liquid, whisking constantly.  The Wondra flour will give the chowder a lovely “velvety” consistency–I learned this little trick from Gail “ The Chowder Lady” Matthews.

Bring the chowder to serving temperature, add some white pepper if you want to and re-season with salt and pepper and use the crispy bacon as garnish in individual bowls or just put it back into the pot and stir.

And look at that–Lily is feeling better–I think the soup helped!

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So far at the Fair…..with pics and recipes!

I could not be more proud!  Not only has my girl Lil been on national TV (The Nate Berkus Show) and featured in a national magazine (Kiwi Magazine) but now she is bringing home the ribbons at the Topsfield Fair!

Over the weekend, Lil won two blue ribbons and one red second place ribbon for her desserts–and she is giving out her recipes.  Her third ribbon, a red second place, was for a version of her rice pudding that she made on the Nate Berkus show last week.  I am so proud of my girl!

Happy Apple Streusel Muffins–Recipe by Lily for the Topsfield Fair Muffin Contest

Streusel Topping
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
3 tablespoons cold butter

Muffins
2 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup milk
1/2 cup melted butter
1 teaspoon vanilla
1 egg, beaten
1 1/2 cup diced apple
1/4 cup cinnamon chips

Heat the oven to 400°F with the oven rack in middle. Put cupcake papers in 12 standard muffin cups

First, make the streusel topping:

Combine the flour brown and cinnamon in a small bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.

Combine the flour, sugar, brown sugar, baking powder, cinnamon, ginger, and salt in a large bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened. Gently stir in apples and cinnamon chips.

Divide the batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly.

Makes 12 -14 muffins

Three C’s Cookies–recipe by Lily for Topsfield Fair

2 cups all purpose flour
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup butter flavored shortening
1/4 cup butter
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
1 tablespoon milk
1 egg
1 cup semisweet chocolate chips
1/2 cup dried cranberries
1/2 cup cashews

Preheat oven to 350 degrees.  Put silicone baking mats on three cookies sheets.

In a medium bowl, sift together flour, kosher salt and baking soda.

In a large bowl, beat together shortening, butter, brown sugar, egg, vanilla and milk until light and fluffy.

Turn mixer to low speed and beat in dry ingredients.  When mixed, add chocolate chips, cranberries and cashews and mix until combined.

Using a medium ice cream scoop, dish out cookie dough on to prepared pan, 12 to a sheet.

Bake for 10-12 minutes until edges are lightly browned.  Makes 2 1/2 dozen cookies.

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Great Seafood Recipes from the Chefs at Steve Connolly Seafood

Let me tell you, I am one lucky girl.  I get to do fun things and cook with great people and chefs that not everyone gets to do–and believe me, I appreciate the opportunities!

A little while back, I got the chance to tour the Steve Connolly Seafood facility in Boston–what an impressive operation–and even better than that the chefs cooked three delicious recipes that they shared with me to give to you right now.  The show with these recipes will air again this Friday at 4:30 and then again Sunday at 11:30 am on Cape Ann TV and then next week, another show with a new recipe and more of our tour.

These recipes are easy to make at home using readily available ingredients and fairly simple techniques. Trust me– you want to make these recipes and they will be a HUGE hit with your friends and family!  I took lots of photos on our visit so that you can see how the finished dishes should look.

Please let me know if you make these recipes and how they came out–and as always, if you have any questions, please don’t hesitate to ask.

And a HUGE thank you to Chef Michael and Chef Carlos for interrupting their busy schedules and sharing their delicious recipes with all of us and to David Coombs and his staff for showing us around–thanks a million to all of you!

ASIAN LOBSTER AND MELON SALAD

Lobster Meat, fresh

Diced ¾ inch……………………….1 cup

Honeydew Melon, ripe

Diced ¾ inch……………………….1/2 cup

Cantaloupe, ripe

Diced ¾ inch…………………..…..1/2 cup

Mango, ripe

Diced ¾ inch…………………..…..1/2 cup

Ginger , minced………………..………1 tsp

Orange zest, fine julienne………..……… 1 TBSP

Cilantro leaves…………………..……..1 TBSP

Mache or Baby  Spinach…………….3 oz.

Dressing:

Orange Juice…………………………1 oz.

Rice wine vinegar…………………..1 TBSP.

Canola or Peanut oil……………….1/2 cup

Sriracha sauce………………………..1/2 tsp.

Sea salt and black pepper…………to taste

For dressing:

Place orange juice, vinegar, Sriracha sauce, salt and pepper in a stainless steel bowl. With a wisk, blend in the oil until emulsified.

For the salad:

Toss the Mache or Spinach leaves with a little dressing and place on a platter. Put Lobster, Fruit, Ginger, Orange zest, and Cilantro in a stainless steel bowl. Add rest of the dressing, and toss  until coated. Put the Lobster Salad over the Greens, and garnish with edible flowers.   Serves 2

And here is another gorgeous and easy recipe–you can use halibut as Chef Carlos did or he said you can use any other firm fleshed white fish–just watch the cooking time if it is on the thinner side.

Nova Scotia Halibut with Roasted Corn and Tomato Salsa

2 Halibut portions skls/bnls…………………….2  each,  9 oz.

Olive oil………………………………………………….2 TBSP

For Chive sauce:

Unsalted Butter…………….….4 TBSP

Shallots, minced……………….2 TBSP

White Wine, dry…..……….….2 TBSP

Chives, chopped……………….2 TBSP

Sea salt and Black Pepper….to taste

Salsa

Corn, shucked …………………………….…….2 ears

Olive Oil……………………………………………2 tsp

Plum Tomatoes, peeled & seeded………..2

Chives, chopped……………………………..…2 TBSP

Sea salt and Black pepper…………………..to taste

For the Salsa:

Slice off the corn from the cobs and break up the kernels.

Dice tomato into  ½ inch pieces and put in stainless steel bowl with chives.

Heat olive oil in a non-stick pan until hot, and add corn, tossing and pan

roast until lightly caramelized, and add to bowl with tomatoes.

Season with salt and pepper and mix together. Reserve.

Wipe pan clean for next step.

For the Halibut: Preheat oven to 450 degrees F.

Season Halibut with salt and pepper. Add oil to pan until hot and place Halibut in pan flesh side down and pan sear until nicely browned. With a non stick spatula, turn Halibut over gently onto skin side, cover fish with foil, place pan in oven, turning temperature down to 350 degrees and cook 10 minutes until just done. Do not overcook.Remove fish to warm plate and cover with foil. Return pan to stovetop, add 2 TBSP butter and shallots and sauté until transparent. Add wine and reduce by half, add remaining butter, and swirl in the pan. Add chives at end, correct seasoning and set pan aside off the burner.

Plating:

Place large spoonful of Corn Salsa to one side of plate. Place Halibut on plate leaning on the salsa, spoon butter sauce over the fish, and garnish with fresh chives. Serves 2

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Another delicious party pizza with kick and a giveaway!

Here’s the second recipe using some terrific products from Barhyte “Saucy Mama.”   I created this recipe as part of a food blogger recipe contest.  I needed to make a recipe that was a crowd pleaser, easy to make and delicious and I hope this pizza fills that bill.

If you would like to try some “Saucy Mama” products be sure to leave a comment at the end of this post or at the end of my previous pizza post:

http://laurielufkin.wordpress.com/2010/09/15/heres-a-fun-new-party-pizza-recipe-and-a-giveaway-and-i-know-everyone-likes-a-giveaway/

And I will randomly choose a winner of some free products on Sunday night at 8.  Will mail the products to you or drop them off, depending on where you live.

and here’s today’s yummy and spicy recipe~

Spicy Chipotle Shrimp Party Pizza

1 1/4 cups Saucy Mama Lime Chipotle Marinade, divided
10-12 large shrimp, peeled and deveined
4 oz softened cream cheese
1-1 pound homemade or store bought pizza dough
Cornmeal for dusting peel
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
2 scallions thinly sliced, white and light green part only
2 cups mozzarella cheese
1/2 fresh avocado, sliced
3 tablespoons fresh cilantro, roughly chopped
Salt & pepper to taste

Preheat oven to 475 degrees F.  Move oven rack to the bottom third of the oven and place a pizza stone or overturned large baking sheet on the rack.

Combine 1 cup Saucy Mama Lime Chipotle Marinade and shrimp in a small bowl and set aside.

In small bowl, mix together remaining 1/4 cup Saucy Mama Lime Chipotle Marinade and cream cheese and stir until smooth (add a few more tablespoon marinade if you like your pizza extra spicy)

Stretch the dough on a pizza peel or the back side of a baking sheet that has been well dusted with cornmeal.  Spread cream cheese mixture on the dough, leaving 1” dough uncovered to form the crust.  Layer on sliced pepper and chopped scallions and one cup of the cheese.  Slide pizza into the oven on the hot stone and bake for 10 minutes.

After 10 minutes, add marinated shrimp the pizza, gently tapping off any excess marinade before placing the shrimp on the partially cooked pizza.  Sprinkle on remaining cheese and continue to bake for an additional 8 to 10 minutes until crust is golden brown and shrimp is cooked through.

When cooked, remove pizza from oven and allow to rest for 5 minutes.  Add sliced avocado and sprinkle on chopped cilantro.  Season with salt and pepper to taste and slice into wedges or squares to feed your guests.

Enjoy!

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Because I’m from Essex it’s all about clams!

Hey!  It’s my big chance to show off my hometown, Essex, Massachusetts!  Here is my contribution to the “Loving Local-Celebrating the Flavors of Massachusetts Blogathon.”

Thank you Tinky from In Our Grandmother’s Kitchen (http://www.ourgrandmotherskitchens.com/) for putting this all together and to the Massachusetts Farmer’s Markets (http://www.massfarmersmarkets.org/FMFM_Main.aspx) for helping to keep the local markets that we all enjoy this time of year alive and well.  I hope you enjoy this little slice (no pun intended) of my neck of the woods.

Clam chowder, fried clams, clam cakes–you name it, I love it!   I grew up on steamers–those delightfully delicious little soft shelled bivalves that live in the mudflats on the river in my home town, Essex, Massachusetts–this picture above was taken at high tide but trust me, under all of that water live some delicious little clams!

I come from a family of great cooks and happy eaters.  Some of my best memories are watching my Grandparents cook and once in a while being able help out.  Pies, birthday cakes, soup, coleslaw, baked beans…..you name it, they made it.  My Mom, Sue Lufkin, is no slouch in the kitchen either and she has taught me so much of what I know and love about cooking and keeping it local.  From fresh fish, to lobsters, steamers and whipping up a gorgeous salad from the farm stand with homemade dressing that features herbs from her little pots outside I owe what cooking expertise I have  to my Mom.

Here are three recipes using locally source clams that I am thrilled to share with you today–I hope you enjoy them and will come and visit Cape Ann some day to sample these delicacies in our local restaurants.

Anyway, on my little local cable TV show, Inspired Cooking,  I have been lucky enough to cook with wonderful chefs and amazing home cooks.  One of my favorite chefs is Gail Mathews of The Emerson Inn in Rockport, MA.  Gail makes a lovely clam chowder that, in a word is not thin, not thick but “velvety.”  Here is Gail’s recipe for her Essex Clam Chowder.

Essex Clam Chowder

Ingredients:
I Large package of Salt Pork  (scored)
2 Lg. Vidalia Onions (chopped)
I Gallon fresh shucked Essex Clams (these are chopped sea clams)
1 gallon clam juice
3 pds of red potatoes (diced)
1 ½ quarts heavy cream
1 pound butter
Wondra Flour
Kosher Salt
Fresh Ground Pepper

Start by scoring your salt pork, so when you sautéed it with the onions the juice will render out. Place the salt pork & onions in a large pot on med heat, sauté the salt pork for approx 3-4 minutes.

Adding 1 cup of clam juice so it doesn’t stick to the pan. Continue to cook a few minutes till the onions are translucent.
Then add 3 pds of diced potatoes to pan covering with the remaining clam juice, bring to a low boil, cooking them till they are tender but not mushy adding fresh ground pepper.

When they are done add the clams, butter a pinch of salt and fresh ground pepper. Shut off the pot and stir the ingredients together, then cover and let set for about 10 minutes, this will allow the butter to melt and the clams to cook slowly so they do not get to tough.

Then to finish the chowder add the cream and turn the chowder back on, bring it back up to a simmer. Then wisk in the Wondra flour slowly to thicken to your liking. Remember the chowder will continue to thicken as you cook it.

Finish with fresh ground pepper. Serve with cracker or bread croutons.

ENJOY!!!  (and yes, Gail made little bread croutons that she cut out with a fish shaped cookie cutter…..gorgeous…and then garnished with a little fresh chives)

So, there is Gail’s recipe.  Now, here is mine.  I Gail makes hers with chopped clams and I prefer to make mine with steamers–left over cooked steamers from the previous night’s dinner (if you have any left) and I also reserve the clam broth and strain it through cheesecloth to use in the chowder.  This is the way my Grandmother made it and this is the way I make it–I don’t have any fancy pictures to accompany mine–I was snapping away while Gail was cooking–I need someone do to the same next time I make chowder.

Laurie Lufkin’s Essex Clam Chowder

2 pounds Maine Red potatoes, diced to ½”
8 cups clam broth
1 bay leaf
4 oz salt pork, cut into very small cubes
1 teaspoons dried thyme
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup butter
2 cups diced sweet onions
3-12 oz cans evaporated milk
3 cups whole milk
1 pint half and half
5 cups cooked steamer clams, shucked and rinsed (black “necks” removed if desired)
Salt and pepper to taste

In a large stock pot, bring potatoes and clam broth to a boil. Cook until potatoes are fork tender but not soft.  Set up a large bowl with a colander inside and strain the potatoes, reserving the broth.  Set aside.

In the same pot, sauté finely diced salt pork over medium low heat until fat is rendered out and the bits of meat left in the pot are deep brown and crispy, about 10-15 minutes.  Stir occasionally to lift any browned bits off of the bottom of the pan while cooking.  With a slotted spoon, remove crispy bits and reserve, leaving drippings in the pan.  Reserve crispy pork for garnish.  Add onions, thyme and ½ teaspoon black pepper.  Cook until onions are transparent, about 10-12 minutes, stirring occasionally.

Increase heat to medium high and add the clam broth.  Bring to a simmer.  Reduce the heat to low and add evaporated milk and butter.  Stir to combine.  Add whole milk and half and half and clams re-warm chowder to serving temperature.  Re-season with salt and pepper to taste.  Serve in individual bowls and sprinkle with crispy salt pork.

Now, how about some Clam Cakes?   Clam cakes you ask?  What the heck are those?   Well, in other parts of the planet you might call them clam hush puppies, or clam fritters but here in Essex, they are Clam Cakes.  Not too much more than fried spheres of seasoned batter with bits of chopped clams, fried to a golden brown, lightly salted and then eaten dipped in delicious tartar sauce…ahhh….heaven……

Here’s my recipe.  If this one sounds at all familiar to you it is because you might have seen me two years ago on Food Network’s Ultimate Recipe Showdown with Guy Fieri.  I proudly represented my hometown and although I didn’t win the big money I am still, to this day, friends with all of my competition and would not trade the experience for the world.  Here is the recipe for my clam cakes and tartar sauce.  In the picture below my tartar sauce is served in a clam shell that I brought with me, on plates made by my friend Diane (also from Essex) using clams dug by my Dad’s friend Richard O’Leary, of Essex.  Now that’s keeping it local!

Only In Essex Clam Cakes with Traditional New England Tartar Sauce

3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs
½ evaporated milk
1 ½ cup clam broth
2 cups cooked “steamer” clams, drained and chopped
2 cups canola oil or more, according to manufacturer’s instructions on deep fryer

For the Sauce:
Traditional Tartar Sauce
1/4 cup onion, finely diced
1/4 cup dill pickles, diced
3/4 c mayonnaise
1 tablespoon pickle juice
Mix all in a small bowl and serve with clam cakes.

In a deep fryer or on the stove top in a deep skillet, preheat oil to 375 degrees Farenheit.

In a large bowl, combine flour, baking powder and salt.  Fold in eggs, half & half and clam broth until thoroughly mixed.  Stir in clams and mix well.

Dip a spoon into the oil, then take a two tablespoon sized scoop of the fritter mixture and carefully drop into oil.  Turn the cake over to brown on both sides when the first side is browned.  Fritters should be cooked through and browned in three to five minutes. Remove with skimmer and drain on brown paper bag.  Re-season with additional salt if desired.

Serve with the tartar sauce and enjoy!

This recipe makes 18+ small clam cakes and takes about 30-45 start to finish to fry them all, depending on the size of the fryer and how many you can cook at one time.

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Chocolate….and more chocolate makes a great cookie!

Today seems like a good day for a nice cookie recipe.  These are a prize winning recipe of mine entered at the Topsfield Fair and they are easy to make and delicious!  Use the best chocolate you can find but don’t go out of your way–what they sell at the grocery store will make a wonderful cookie.  You might even have the ingredients in your cabinet already so if you make them, let me know what you think.

Speaking of the Fair, the exhibitor’s handbook is available on line and the cooking contests are all lined up and here’s the link to the pdf of the contest–come on down and join the fun–you might walk away with a ribbon and bragging rights!

http://www.topsfieldfair.org/handbook/2010/FoodsDept.pdf

Triple Darks

2 cups all purpose flour
1 cup natural cocoa powder
1 teaspoon baking soda
1 tablespoon espresso powder
½ teaspoon kosher salt
8 oz 60% cacao chocolate, broken into pieces (you can use chips, Ghirardelli and other make these)
1 cup salted butter
3 cups granulated sugar
4 large eggs at room temperature
1 tablespoon vanilla extract
8 oz semisweet chocolate, chopped

Preheat oven to 350 degrees.  Line 4 large baking sheets with parchment and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.

In a microwave safe dish, melt butter and 60% cacao chocolate.  Stir until smooth and allow to cool slightly.

In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color.  Gradually mix in flour mixture and then chocolate mixture and finally chopped semisweet chocolate.

Using a  scoop onto prepared baking sheets, 9 to a sheet.  Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked.  Enjoy!

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Chocolate Zucchini Muffins…..what????

You should see the reactions I get……”Yum! These are great muffins! So moist, so delicious….but what are those little green specs? “

And when I tell them it is zucchini they really don’t know what to say.  It’s either “can I have the recipe?” or “I don’t like zucchini but I like these!”   My Mom’s friend Butch loved these muffins last time I made them but made  a point of telling me that next time I made them to be sure NOT to tell him there was zucchini in them and “ruin” it for him–but to be sure to bring some by.

Make no mistake–these are not “health food” muffins–they have their share of sugar, chocolate and white flour but if you are looking for a treat with a full four cups of zucchini in them this is the way to go.  I was thinking some walnuts would be delicious too but I have a lot of “no nuts” people in my life so I went with extra chocolate bits but you could sub out half of the bits for any type of nuts you like.

Chocolate Zucchini Muffins

2 cups all purpose flour

1 cup cocoa powder

1 teaspoon salt

2 teaspoon baking powder

3 tablespoons granulated sugar

1 1/2 cups light brown sugar

1/2 cup melted butter

1/2 cup canola or vegetable oil

3 large eggs, at room temperature

1 tablespoon vanilla extract

4 cups grated zucchini

1/2 cup milk

1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  Line 24 muffins tin cups with paper liners and set aside.

In a medium bowl, whisk together flour, cocoa, salt and baking soda and set aside.

In a large bowl, beat together granulated sugar, brown sugar, melted butter and canola oil until well mixed.  Add eggs, one at a time until combined.  Stir in vanilla and grated zucchini and mix well.

Mixing by hand, add the flour mixture and milk alternately in two batches and stir until nearly combined with a few flour streaks visible.  Add all but 1/4 cup of the chocolate chips and finish stirring until just combined.

Scoop in to prepared cups (I used a large ice cream scoop) and fill cups almost to the top.  Sprinkle a few of the remaining chocolate chips on top of the batter.

Bake for 18-24 minutes until just cooked through, rotating the baking pans half way through the cooking time if your oven heats unevenly like mine does.   Insert a toothpick into the center of one of the middle muffins and if it comes out nearly clean they are done.  Do not over bake.

Allow to cool completely in the pan.   The strange white looking things in my muffins are store brand chocolate chips that turned light in color when I baked them–I will NOT be buying those again.

If you want to call these cupcakes, make a nice chocolate buttercream and frost them or just pipe a large swirl of icing right on the top.  Makes 24 muffins.

As always, if you have any questions please feel free to ask and if you make this recipe let me know what you think.  Thanks!

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