Clam Chowder

This is my mom's classic.

Clam Chowder

2 6 ½ ounce cans clams
1 cup minced onions
1 cup chopped celery
2+ cups of potatoes
¼ cup of butter
1 quart of half and half (must use =)
1 ½ tsp salt and pepper to taste
¾ cups of flour if you want it thicker

Pour clam juice over onion, celery and potatoes and simmer for about 20 minutes.  Start with one can and add more juice if  desired.

Stir in butter, half and half, salt and pepper.

Add in clams, but do not over cook clams (no one likes them chewy)

Serve in a bread bowl on a beautifully decorated table done by your daughter and enjoy.

Salmon with an Indian Flare

So I modified this recipe from Cooks Illustrated The Best Recipe. It turned out to be very flavorful. I had a small salmon fillet but it turned out to be perfect b/c the spices were a mouthful. I did not have mango to add on top this time, but I bet that would soften the kick. It was still delicious without the mango.

Ingredients

1-2 Tbs fresh minced ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground corriander
1 1/2 tsp salt
1/4 tsp cayenne
1 Tbs lemon juice
1 good long wild salmon fillet
Sesame Oil

Chutney
2 Tbs chopped cilantro
1/2 chopped onion
3 Tbs lemon juice
1 large chopped mango (this I didn't have tonight but look forward to trying it)

Mix all the spices together and smother on top of salmon. Pour lemon juice on top. Let marinade for no more than 30 minutes. Saute in Sesame Oil along with the chopped onions. Remove the salmon and cook the onions with the cilantro for just a minute more. Serve on top Salmon and enjoy!

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Thanks to Kyndra for passing this one on.

INGREDIENTS

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.