Hungry Tiger Clam Chowder

This one is alleged to be the recipe from the Hungry Tiger restaurants, where I worked when my wife and I were first together. I'll have to prepare some and see.

HUNGRY TIGER CLAM CHOWDER

1/4 c. butter 1/3 c. chopped onion 1/3 c. chopped leeks 1/3 c. chopped celery 1/3 c. chopped green bell pepper 1/4 c. flour 4 c. fish stock or water Salt and pepper to taste 1/2 bay leaf Dash thyme 1/3 c. diced potatoes 2 tbsp. dry white wine 1/2 c. chopped clams 6 tbsp. hot whipping cream Melt butter in saucepan. Add onion, leeks, celery, and green pepper. Cook until tender. Stir in flour; reduce heat and cook slowly about 10 minutes.Stir in stock or water and season to taste with salt and pepper. Add bay leaf and thyme. Bring to boil, stirring frequently; then add potatoes and wine.

Dill Pickle Soup

Dill Pickle Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 6-8

Ingredients

• 5-1/2 cups chicken broth
• 1-3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Garnish (optional)

• sliced dill pickles
• fresh dill
• black pepper

Directions

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
• *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Challah Bread Pudding with Nutella from Dana Cowin

1 tbs unsalted butter, at room temperature
1 lb loaf of challah bread, crusts removed, cut into 1 inch cubes
2 pints vanilla ice cream (a brand with a high fat content), melted and divided
4 large eggs, beaten
1/2 cup whole milk
1 cup Nutella, divided

Butter an 8 x 11 1/2 inch baking dish and put the challah in it.
Pour 1 - 1/2 cups of the melted ice cream into a large bowl.
Whisk in the egss, milk and 1/4 cup of the Nutella.
Pour the mixture over the bread, stirring gently to saturate all the bread.
Place the dish in the oven and bake at 350 for 35 to 40 minutes. Top should be golden brown and puffed, center should jiggle slightly
Heat the remaining Nutella in a saucepan until it just turns to liquid. Drizzle over the bread pudding. Serve a la mode if you wish.

Vinaigrettes from Tasting Table

Make it Simple

4 tbsp olive oil + 3 tsp red wine vinegar + thinly sliced shallots + 1 tsp Dijon mustard + ¼ tsp freshly ground pepper
Consider this your basic dressing for pretty much any sort of green. Adjust the Dijon mustard to your level of spice preference, but be sure to use coarsely—never finely—ground pepper. If you have chives in the fridge, chop them up and add them in at the last minute for extra oniony flavor.

Make it Sweet

3 tbsp olive oil + 4 tbsp sherry vinegar + 1 garlic clove, smashed + 2 tbsp honey + ½ tsp orange zest + 2 tsp poppy seeds
Dice the garlic as finely as you can, or mash it in a mortar and pestle if you feel so inclined, so that it doesn't overpower. As for the orange zest, one swipe of the grater does the trick. The sweetness of the sherry works as a great balance to smokier flavors, so use this dressing on a chicory salad, grilled greens or bitter vegetables.


Make it Thick
4 tbsp olive oil + 2 tbsp lemon juice + 2 tbsp tahini + 2 tsp water + 2 tbsp fresh dill + ¼ tsp cumin seeds, toasted and crushed
Tahini errs on the thicker side, so put a little muscle into mixing it before you add the rest of the ingredients. Try this version atop watercress or toss it with still-warm roasted vegetables, such as carrots and eggplant.

Make it Spicy

½ tsp sesame oil + 2 tbsp lime juice + 2 tbsp rice wine vinegar + 2 tbsp fish sauce + ¼ c cashews, toasted and chopped + 1 Thai chile, thinly sliced
Chopped cashews lend texture to this Southeast Asian-flavored dressing, while the chile adds a kick at the end. We like to cut up a papaya or mango and toss it with this recipe before setting it atop an herb salad of mint and cilantro. It also works well as a dipping sauce for fried fish. TT tip: You can usually find cashews already toasted. If not, toast them at 350° for eight to 10 minutes.

Make it Complex

2 tbsp olive oil + 1 tbsp white wine vinegar + ½ c Greek yogurt + 1 charred poblano
The most nuanced of them all involves just a little bit of heat and a blender. Char your poblano on all sides atop a gas stove or pop it into the broiler until it browns on all sides. Peel it, remove the stem and seeds, then blend it all together. A little more yogurt turns this dressing into the perfect dip for crudités.

Chimichurri Sauce

3/4 cup cilantro, finely chopped
1/4 cup celery leaves, finely chopped
1 tbs minced peeled ginger
2 tsp soy sauce
1/4 cup olive oil

Serve over skirt steak

Jerk Sauce

1 large red onion, roughly chopped
4 garlic cloves, chopped
2 jalapenos, stemmed and roughly chopped
1 tbs five-spice powder
1 tbs ground allspice
1 tbs freshly ground black pepper
1 tsp freshly grated nutmeg
1 tbs dried thyme
1 tsp kosher salt
1/4 cup soy sauce
2 tbs apple cider vinegar
2 tbs canola oil

Marinate meat for 24 hours

Cooking temp notes

Roasted chicken needs to reach 165 degrees in the thickest part of the thigh

Pork shoulder roast needs to reach 170 degrees and hold for 1 hour during cooking to guarantee tender pork - the intramuscular fat and sinew will have broken down