• Soups & Stews - 16

    From Dave Drum@1:2320/105 to All on Sat Nov 26 14:03:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rhode Island Clam Chowder
    Categories: Seafood, Potatoes, Vegetables, Herbs
    Yield: 4 servings

    Salt
    4 lb Cherrystone clams
    4 cl Garlic; thin sliced
    2 tb Extra-virgin olive oil
    2 lg Celery ribs; fine chopped
    2 md Russet potatoes; in 1/3"
    Cubes
    1 lg Yellow onion; fine chopped
    1 Bay leaf
    2 tb Fine chopped fresh flat-leaf
    - parsley
    1 tb Fine chopped dill
    Fresh ground black pepper

    PURGE THE CLAMS: Fill a large bowl with generously
    salted cold water, add the clams, and set aside for 15
    minutes.

    Transfer the clams to a pot, leaving any grit behind in
    the bowl. Add the garlic and 2 cups of cold water,
    cover, and turn the heat to high. Steam until the clams
    begin to open, 3-6 minutes (start checking after 3).
    Using tongs, transfer each open clam to a large bowl,
    allowing up to 15 minutes for all of the clams to open;
    discard any that remain shut. Strain the cooking liquid
    through a fine-mesh sieve set over a bowl, then add
    enough water to bring the liquid to about 8 cups; set
    aside. Rinse and dry the pot and return it to the stove.

    Turn the heat to medium and add the oil, celery,
    potatoes, onion, and bay leaf. Cook, stirring
    frequently, until the onion is soft and translucent,
    about 10 minutes. Stir in the parsley and dill and cook
    for 2 minutes more. Add the reserved cooking liquid and
    turn the heat to high. When the liquid boils, turn the
    heat to medium and cook until the vegetables are tender
    and the broth has reduced slightly, about 20 minutes.

    Meanwhile, pull the clams from their shells (add any
    accumulated juices to the pot) and chop them into -+-inch
    pieces. Just before serving, add the clams to the broth.
    Season with salt to taste.

    To serve, ladle the chowder into bowls and sprinkle with
    parsley and black pepper.

    By: Kat Craddock

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Sat Oct 21 03:05:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Efo Riro (Nigerian-Style Chicken Stew w/Greens, Spinach &
    Categories: Poultry, Vegetables, Chilies, Greens, Seafood
    Yield: 6 servings

    MMMMM--------------------------CHICKEN-------------------------------
    3 1/4 lb Whole chicken; in 10 pieces
    2 md Yellow onions; coarse
    - chopped
    4 Scotch bonnet chilies
    1 Smoked & dried catfish
    1 (1 1/2) piece fresh ginger;
    - coarse chopped
    3 cl garlic; coarse chopped
    3 chicken bouillon cubes
    2 1/2 ts kosher salt
    1/4 ts curry powder
    3/4 ts fresh ground white pepper
    3/4 ts dried thyme

    MMMMM---------------------------STEW---------------------------------
    8 lg red bell peppers; stemmed,
    - seeded, coarse chopped
    5 md plum tomatoes; coarse
    - chopped
    2 md yellow onions; coarse
    - chopped
    5 Scotch bonnet chilies;
    - stemmed, seeded, coarse
    - chopped
    2 1/4 lb shoko leaf or fresh
    - spinach; cleaned
    Salt
    3 1/2 oz ponmo (dried cow skin)
    3 1/2 oz stockfish
    1/4 c + 2 tb ground crayfish
    3 tb iru (fermented locust
    - beans)
    2 tb palm oil
    2 vegetable oil
    2 chicken bouillon cubes
    1 oz smoked, dried catfish
    Cooked pounded yam, white
    - rice, or whole grains, to
    serve

    PREPARE THE MEAT: To a large pot, add the chicken,
    onion, chilies, dried fish, ginger, garlic, bouillon
    cubes, salt, curry powder, white pepper, and thyme. Add
    just enough water to cover, then set over medium-high
    heat, bring to a boil, then lower the heat to maintain a
    simmer. Cook, stirring occasionally, until the chicken
    is tender and cooked through, about 45 minutes. Remove
    from the heat and using tongs, transfer the chicken to a
    large bowl and set aside. Set a fine mesh sieve in a
    large bowl and strain the cooking liquid, discarding any
    solids; set both aside to cool at room temperature.

    MEANWHILE, MAKE THE STEW: To a blender, add the bell
    peppers, tomatoes, onions, chilies, and half a cup of
    water. Blend on high until smooth and homogenous, about
    1 minute. Set aside.

    Fill a large pot halfway with water and bring to a boil
    over medium-high heat. Place a colander in the sink.
    Working in batches, add the shoko leaves to the pot and
    blanch until wilted and tender, about 6 minutes. Using
    tongs, transfer the greens to the colander to drain
    while you continue cooking the rest; discard the cooking
    water. Once the spinach is cool enough to handle,
    squeeze out as much excess water as you can, then season
    lightly with salt and set aside.

    Return the pot to the stove, set over medium heat, and
    add the reserved vegetable pur|-e and cook, stirring
    occasionally, until slightly darkened and thickened,
    about 5 minutes. Stir in the ponmo, stockfish, crayfish,
    iru, palm oil, vegetable oil, bouillon cubes, dried
    fish, and the reserved chicken. Bring to a simmer, then
    turn the heat to low, stir in the reserved greens, and
    cook, stirring frequently, until the flavors have melded
    and everything is heated through, about 10 minutes.

    To serve, ladle the efo riro into bowls and serve with
    swallows or rice on the side.

    By: Tola Akerele

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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    ... "People who love to eat are always the best people." -- Julia Child
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