JEFF’S ROASTED CHICKEN CORN CHOWDER

1 whole chicken sectioned, plus four thighs
6 ears of corn
3 heads of garlic
2 red peppers
6 stalks celery, chopped
2 large onions,(one chopped)
2 1/2 lbs. Yukon Gold potatoes, diced
1 green pepper
2 cups heavy cream
1 can chicken stock
1/2 gallon whole milk
salt & pepper
2 Tablespoons butter
3 Tablespoons olive oil

Remove very top of heads of garlic - exposing top of each clove. Drizzle with olive oil. Wrap in aluminum foil and roast on grill for 30 minutes or until soft.

Grill chicken until just cooked through. Start chicken on high flame to allow some charring
then lower heat to cook through and remain juicy
Grill corn without husks, allow a little charring
Quarter one onion and grill allowing a little charring
Grill red pepper until charred on all sides. Place in paper bag and allow to steam for 15 minutes.

Remove chicken from bones - dice
Chop grilled onion
Remove corn from cobs
Remove charred skin from red pepper - chop

In large stock pot combine olive oil and butter. When butter is melted, add fresh onion, green pepper and celery. Sweat for 3 minutes. Add potatoes, cream and chicken stock. Cook for 6 minutes. Add remaining ingredients. Simmer for 35 minutes stirring often to prevent sticking to bottom of pot.

Seafood Franco

4 talapia filets
1/2 pound shrimp
1/2 pound Krab (fake crab, if you want to spend the money on real crab go for it)
1 small can minced clams
8 ounces clam juice
1 Tablespoon Butter
2 cloves Garlic minced
1/4 cup olive oil
1 lime juiced
1 medium portobello mushroom diced
3 roma tomatoes diced
1 medium onion sliced


Heat 1/2 olive oil and butter in large nonstick pan. Add onion and garlic, sauté one minute. Add talapia, sauté until 1/2 cooked through. The meat will become less translucent and feel firmer when you push on it. Add shrimp, cook until shrimp just turns pink or opaque. Add mushrooms and tomatoes, sauté for 2 minutes. Add remaining ingredients, cook 2 minutes. If necessary, thicken liquid with Wondra™ (see notes) Serve over pasta or rice.

Serves 4-6

Notes:

If you over cook the fish it will flake apart. In this recipe it's not a big deal. It will just blend into the pasta or rice. However, if you over cook fish it gets rubbery and doesn't taste as good. So try not to over cook it.

To thicken liquid in a pan use a thickening flour like Wondra™.
Push solids to one side of pan. Tilt the pan to the vacant side so liquid runs to that side. Slowly shake enough thickening flour to lightly cover the surface of the liquid, stirring constantly. Let the liquid come to a boil. If the liquid isn't thick enough after it boils for a few seconds add more flour and repeat the process.

Eggplant Strada

1 large eggplant sliced lenghtwise 1/2 inch thick
1 pound ground lamb or ground beef
2 teaspoons allspice
1 small onion minced
3 cloves garlic minced
4 leaves fresh sage chopped
2 Tablespoons fresh parsley chopped
1/2 pound fresh mushrooms sliced
1 can whole tomatoes
1 can tomato sauce
1 Tablespoon olive oil
1/4 cup olive oil divided
1/4 cup bread crumbs

In a large pan heat 1/2 of the olive oil. Add 1/2 of the eggplant slices. Cook for 2 minutes on each side. Remove from pan, drain on paper towel. Repeat with other half of the eggplant. In same pan heat remaining olive oil over medium high heat. Saute garlic and onions for 2 minutes, stirring constantly. Add meat, cook until cooked through. Add mushrooms and spices. Cook until mushrooms are softened. Add tomatoes and tomato sauce. Bring to a boil. Reduce heat to simmer. Cook until liquid is reduced by half. In a 13 x 9 oven safe casserol dish layer 1/2 of the eggplant. Top with 1/2 of the meat sauce. Add remaining eggplant. cover with remaining meat sauce. Top with bredcrumbs. Bake in a 450º oven for 30 minutes. Remove from oven. Let stand for 5 minutes before serving. Serve with rice.

Cubes of bread may be used instead of bread crumbs.

Seafood Fajitas

½ pound Red snapper or orther light bodied fish cut into bite sized pieces
½ pound Small shrimp(60-70 count) 
1 8oz. Package Fake crab or fake lobster
1 Green pepper sliced in ¼ inch lengths
½ Sweet onion cut in ¼ inch lengths
1/2 Jalapeno pepper ,seeds removed, finely chopped 
4 cloves Garlic, finely chopped
2 Tablespoons Tomato paste
2 Tablespoons Tequila
1 Tablespoon Olive oil
1 Tablespoon Brown sugar
2 Tablespoons Fresh cilantro, divided
1 teaspoon  Key lime juice
1 teaspoon Cumin
1 teaspoon  Salt
8
Tortillas
In large frying pan heat olive oil, add garlic, fish and shrimp. Cook for 2 minutes. Add tomato paste, tequilla, brown sugar, key lime juice, cumin and salt. Coat fish and shrimp with mixture. Add onions, green peppers and half of the cilantro.  Cook until pepper and onion strips are soft, about 2 minutes. Stir in fake crab or lobster and heat through. Garnish with remaining cilantro and limes. Serve with tortillas. Serves 4.

Pineapple Foster

1/2 Fresh Pineapple, cut into 1/2 thick slices
4 Tablespoons butter
1/2 cup brown sugar
1/2 cup gold rum or spiced rum
4 - 1 inch slices angel food cake

In large non-stick pan melt butter. Turn heat to high.
Add pineapple slices. Toss to coat with butter. let cook on high for two minutes per side. A light gold crust will start to form. Remove pan from heat. Add Rum and sugar. return pan to heat. Boil until the liquid coats the back of a spoon. Spoon pineapple and liquid over slices of angle food cake.
Serves 4

If you have a grill handy you can cook the pineapple on the grill to give it even more flavor. Cut the pineapple lengthwise into quarters. Remove the core. Put it right on the grill. When it gets slightly browned turn it. once it is browned on all sides, remove it and slice it into 1/2 inch pieces. Prepare the sauce in a pan and add some of the pineapple juice. When it is thick enough add the pineapple to the pan to coat it with the sauce. Then plate it.

chicken stroganoff

1 pound Chicken, diced (Dark meat, like thighs, works very well.)
1 cup Seasoned flour ( see below)
1/2 pound mushrooms, sliced
1 clove garlic, minced
1 cup sour cream
1 large onion, sliced
2 teaspoon balsmic vinegar
2 Tablespoon olive oil
1 Tablespoon butter
2 Tablespoon each vodka &vermouth
thickening flour (like Wondra™) or cornstarch

Dredge chicken in flour mixture. Heat olive oil & half butter in HOT pan. Brown chicken. When 3/4 done remove chicken. In same pan add remaining butter, saute mushrooms onions and garlic until wilted. Add vodka & vermouth, sour cream and vinegar. Return chicken to pan. If needed, use flour or corn starch our to thicken sauce (to coat back of spoon, see notes). Simmer for 10 mins. Serve over mashed potatoes, noodles or rice.

What the heck is seasoned flour you ask? Dip your finger in flour and taste it. Pretty bland, isn't it. Think about adding some flavor to it. Start with a cup of flour. Now add some of your favorite seasonings. Try a teaspoon of salt, a half teaspoon of garlic powder, a half teaspoon of paprika, a pinch of white pepper and a grate or two of fresh nutmeg. Ummmm. That's better. Use whatever spices you like. Try some cayenne if you like things a bit hotter.

Thickening. Sticky subject, if you do it wrong. Your liquid isn't sticking to the spoon , or your meat. Push the solid bits to the side and tilt the pan so the liquid runs into the empty space. Sprinkle some thickening flour like, Wondra™, or corn starch into the juice a little at a time, say a half teaspoon. Keep stirring. Let it come to a boil. if it isn't thick enough add more, let it boil. If you don't let it boil it won't get thick. Then you just get lumps or stuff that tastes like glue without the nice texture. If it gets too thick add a bit more liquid like chicken stock or wine.

Golden Herbed Potoatoes

6 Yukon gold potatoes, diced
1/4 cup Onion, finely diced
1 Tablespoon Butter
1 teaspoon Olive oil
1 teaspoon Seasoned salt Like Miracle Blend™ or Lawery's™
1 teaspoon Fresh Thyme
1/8 cup Parsley
1/8 cup Chives
2 teaspoon Oregano

Heat oil and butter in large frying pan over high heat. Add potatoes toss to coat with butter and oil on all sides. Add onions cook for 3 minutes with out turning. Add remaining ingredients and toss to coat all sides of potatoes. Continue cooking, turning potaotes every two minutes until cooked through and golden brown on all sides. More oil may be added to keep potratoes from sticking to pan.

Variation: After removing potatoes from pan de-glaze pan. With heat on high add 1 cup port of sherry to pan, simmer one minute. Add 8 oz. chopped mushrooms,1/4 cup brown sugar, 2 cloves minced garlic. Cook until liquid is reduced by half. Pour over cooked potoatoes or over chicke or pork.

Variation 2: Instyead of using thyme, Parsley and Oregano use 3 Tablespoons of minced rosemary.

Sherry Shrimp

1 pound shrimp
1 Tablespoon Butter
1 Tablespoon olive oil
3 cloves Garlic
1/4 cup green pepper, chopped fine
1/4 cup sweet onion, chopped fine
2 Tablespoons sherry
1 Tablespoon fresh Basil, chopped into ribbons
2 teaspoons fresh Oregano, chopped into ribbons
Juice of 3 key limes
4 Green onions chopped, divided, reserve green parts
1/2 teaspoon butter
salt and pepper to taste

In large nonstick skillet over high heat add olive oil and 1 tablespoon of butter.  Add garlic, cook for one minute.  Add sherry, red onion, Green pepper, and white part of green onion, cook for 2 minutes. Add shrimp, basil, oregano, salt and pepper, cook until the shrimp just turns pink. Add lime juice. turn heat to medium high, reduce liquid by 1/4. Add remaining butter and stir until melted . Garnish with remaining green onion. 

This works great as a fajita or burrito filling.

Serves 2-4 easily doubled for large appetites. 

Pork marinade

This works well with almost any cut of pork. I love a nice pork loin or chop.

Pork marinade

1 Tablespoon dark soy sauce
6 Tablespoons mushroom or light soy sauce
6 Tablespoons olive oil
1.5 Tablespoons NE oyster/ shrimp sauce
1 Tablespoon paprika
1 teaspoon nutmeg
1 Clove garlic crushed
1 Tablespoon basil
1 Tablespoon Tony's creole seasoning
2 Tablespoon key lime juice
1 sprig rosemary
1 teaspoon lemon pepper

Mix all ingredients in zip lock bag. Add pork. Remove air. Refrigerate at least 2 hours-24 is better. Grill or roast pork to internal temp of 160º. Remove from heat, cover with foil let the meat rest for 5-10 minutes before cutting.

I like to use a cast iron skillet or dutch oven on top of the stove first to sear the meat on all sides. Put a bit of oil in the pan. Let it get hot enough for the oil to just start to smoke. Then add the meat. let it cook for about 2 minutes per side, or until the meat doesn't stick to the pan. This seals in the juice and flavor. Then finish it in the oven.

Garlic Bread

I know most people don't need a recipe for garlic bread, but you might be able to improve a good thing.

Good bread is subjective. In my area there is a bakery that isn't very good at making the bread they say they are making. Their "French baguette" only resembles it's namesake in shape. It does, however, make great garlic bread.

1 loaf good quality Italian, Greek or French Bread
3 cloves fresh garlic, crushed
1/2 stick of unsalted butter
1 teaspoon chef's salt. (see note)
1/2 teaspoon basil (fresh or dried)
1/2 teaspoon oregano (fresh or dried)

Cut the loaf of bread in half lengthwise and place on a baking sheet.

In a small saucepan melt butter over low heat. when melted butter coats the bottom of the pan add the crushed garlic. Keep pan on low heat for at least 10 minutes without letting the garlic burn or the butter bubble. This will let the garlic release the natural sugars and give you a sweet garlic flavor instead of a pungent taste. Crushing the garlic will aid in this process. After 10 minutes of cooking over low heat add remaining ingredients. Cook for another 2 to 5 minutes. You will notice some white bits in the bottom of the pan, those are the milk solids and the source of the best flavor.

With a tablespoon, spoon butter, garlic and other solid bits in the pan onto the bread. Use the back of the spoon to work the butter into the nooks and crannies of the bread. Let the butter soaked bread stand on the baking sheet for 5 minutes or more before placing in a 400º oven. Bake for 7 to 10 minutes or to desired crispiness. Don't forget about it! You'll get garlic bricks or set your oven on fire.

Note:
Chef salt is a blend of salt and seasonings. There are several available commercially. I like Miracle Blend™ from Alden Mill House www.aldenmillhouse.com (free plug). Or I make my own using kosher or grey salt, garlic powder, paprika, oregano, basil and thyme.

Creamy Chicken

4 Chicken breasts or 8 chicken tenders
10 oz can cream or mushroom soup divided
½ cup Sherry
1 cup Orzo cooked
1 pound Mushrooms, sliced
1 Tablespoon Chives, chopped
1 teaspoon Paprika
1 teaspoon Thyme
1 Tablespoon Butter
1 Tablespoon Olive oil
¼ cup Chicken stock

Arrange chicken in shallow oven safe casserole. Cover with ½ can of chicken soup. Bake in 400º oven for 20 minutes or until juice runs clear.

In frying pan combine butter & olive oil over medium high heat until butter is melted. Add mushrooms. Stir to coat mushrooms with butter and oil mixture. Cook until mushrooms are tender.

In mixing bowl combine remaining soup, sherry, chives, paprika, thyme and chicken stock. Stir until smooth. Pour over mushrooms in frying pan, stir. Bring to boil. Reduce heat to simmer. Reduce until thickened enough to coat the back of a spoon. Add cooked orzo to pan, stir, and warm through.

Pour mushroom and orzo mixture onto platter. Top with chicken.

Serves four.

Mushroom Coated Fish

If you want a nice hearty, woodsy meal that is still light and healthy give this a try.

1 pound Salmon or Rainbow Trout filets
4 oz Oyster Mushrooms, roughly chopped
4 oz Enoi Mushrooms, roughly chopped
4 oz White Mushrooms, roughly chopped
2 Tablespoons White Wine
2 Tablespoons Olive Oil, divided
1 clove Garlic, crushed
½ teaspoon Fresh Parsley, chopped
½ teaspoon Fresh chives, chopped
1 sprig Fresh Thyme
Salt & Pepper to taste

In a mixing bowl combine everything except the fish filets mix gently. Let stand 10 minutes.

Cut one sheet of aluminum foil 5 inches longer than fish for each filet. Drizzle olive oil over skin side of fish. Place it skin side down on the center of the foil. Fold the edges of the foil up to form an envelope. Sprinkle remaining ingredients evenly over each filet. Fold foil to seal envelope. Place on medium hot grill or in 400º oven for 5 to 8 minutes, depending on thickness of filets, or until fish is mostly cooked through, moist and flakey. Open foil and cook an additional 2 minutes.


Don't over cook it. Fish changes color and opacity when cooked. It will just start to flake apart when you push on it with a fork.

You can use any combination of mushrooms you like. Just make sure they are cut into similar sized pieces. A wild mushroom blend is another option.

If you don't like salmon try orange roughy or whitefish.

Veggie Bake

This is a great way to get a bunch of veggies in one simple side dish. It's so tasty even 14 year old boys like it. You can always substitute dried herbs for fresh if you must.


4 Small potatoes sliced in 1/8 inch rounds
2 Large portabella mushrooms Sliced in ¼ inch strips
2 Large tomatoes sliced in ¼ inch rounds
3 Cloves garlic, Minced and divided
½ pound Spinach
2 cups Large bread crumbs or hearty bread cubes processed into crumbs in food processor
¼ cup Parmesan cheese, grated
½ cup Mozzarella cheese, grated
¼ cup Fresh basil, roughly chopped
2 Tablespoons Chives, chopped
1 sprig Fresh Rosemary, chopped
2 sprigs Fresh thyme
3 Tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Pepper

Toss potatoes slices with olive oil and half of the garlic. Place in 9x13 inch oven safe casserole dish. Bake at 400º for 20 minutes, or until fork tender. Turn potatoes over half way through cooking.

While potatoes are baking, process bread into crumbs, large chunks preferred. Mix bread-crumbs with remaining garlic, rosemary, basil, thyme, parmesan cheese, salt and pepper.

Remove potatoes from oven when fork tender. Remove half the potatoes from dish. Spread remaining potatoes evenly over bottom of casserole dish. Top with a layer of mushroom slices then top with tomato slices. Sprinkle bread crumb mixture over top of tomatoes. Add layer of spinach over bread crumbs. Top with remaining potatoes. Bake in 400º oven for 8 minutes. Remove from oven. Sprinkle with mozzarella cheese. Return to oven for 4 minutes or until cheese melts.

Seafood Carrie

It's lent. I'm Catholic. We don't eat meat on Fridays during Lent. This is one solution for the "what do I do for dinner" question. I hope you like it.

4 Talapia filets
1/2 pound shrimp, peeled
1/2 pound Fake crab
1 10 oz can minced or baby clams
1 8 oz bottle clam juice
2 cloves garlic, minced
1 Tablespoon butter
1/4 cup olive oil
Juice of one large lime
1 medium onion, diced
3 roma tomatoes, diced
2 teaspoons salt

Heat 1/2 of olive oil and butter in large skillet. Add Garlic and onions, saute one minute. Add talapia filets, saute until cooked half way through. Add shrimp. Cook until just pink. Add mushrooms and tomatoes. Saute for two minutes. Add remaining ingredients, cook for 5 minutes. If necessary thicken slightly with thickening flour or cornstarch. Serve over pasta.

Serves 8+