Clam Chowder Recipe

New England Clam Chowder Recipe

• 6 large potatoes, peeled or with skins, cut into medium sized cubes
• 1/2 pound hickory smoked bacon, cut small
• 1 stick (4 ounces) butter
• 1 large onion, chopped small
• 4 cloves garlic, minced
• 4 stalks celery, chopped small
• 1 1/2 cups white flour
• 8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base
• 2 tsp thyme leaves, ground
• 4 bay leaves, whole
• 1/2 tsp black pepper, ground
• 2 cups clams, steamed, shucked and chopped
• 4 cups heavy cream
• 1/4 cup parsley, minced fine

Directions:

1. In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside.
2. Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly
3. browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.
4. Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through.
5. Stir in flour to make a thick roux.
6. Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.
7. Add thyme, black pepper and bay leaves being careful not to break the leaves.
8. Cook for 15 minutes until hot and bubbly. Turn heat to low.
9. Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.
10. Add the heavy cream and parsley and turn off the burner.
11. Ladle into sourdough bread bowls and serve with oyster crackers.
12. Refrigerate leftovers.
13. Serves 15-20. Divide the recipe if you must!

There are many different chowder recipes, each one a little more unique with various spices, broth or vegetables. Use this recipe as a base, then vary it each time to make it your own.

Home Made (Pork or Chicken) Tocino

This home made tocino is one of my favorite recipe. This is a healthier option because of the curing ingredient used compared to ready to cook in the grocery.

Ingredients:

• 1/2 kilo chicken (thigh part preferably) or pork

• 1/2 cup pineapple juice, can be replaced with vinegar

• 1 tablespoon worchestire sauce

• 3 tablespoonsbrown sugar

• 1 teaspoonspoon salt

• 1/2Tablespoons ground pepper

• 5 gloves of garlic or 1 teaspon of garlic powder

Mix all the ingredients.
Mix the meat so it is well covered with the marinade. Let it sit, covered, in the refrigerator specifically on the chiller not on the freezer for minimum of 2 days so that the flavor can soak completely on the meat. After this you can decide to cook it or move it to the freezer.

I usually bag small (quart sized ziplock bags ) portions, enough for breakfast for two or four people, and freeze it.
COOK:
To cook tocino, place desired amount of marinated pork meat in a small skillet with a cover. Do not put additional water. The marinade that is still on the meat plus it’s own moisture will be enough to cook the meat. Put over medium heat and cover. Let it cook until all the liquid has evaporated and the tocino starts to sizzle. Add some oil.Keep stirring to keep it from burning. Cook until it has caramelized and brownish red in color. Can be served with fried egg and garnish with cucumber. Serve for breakfast or lunch. Yummy:)

This also great for children's lunch pack. Your kids will definitely love it.

Filipino Chicken Adobo

Chicken  Adobo is one of the most popular of the Filipino dishes. It is tasty and easy to prepare. Serves four.

Instructions

Things You'll Need:

• 1/2 c. vinegar
• salt
• 1 to 2 bay leaves
• 3 to 4 lb. chicken
• 6-10 cloves crushed garlic
• 1/4 c. soy sauces
• 1 tsp. crushed peppercorns
• Salt
• 1/4 c. soy sauces
• 1 to 2 bay leaves
• 1 tsp. crushed peppercorns
• 1/2 c. vinegar
• 3 to 4 lb. chicken
• 6-10 cloves crushed garlic

1. 
   
   Step 1
   Cut chicken into 3- to 4-inch pieces.
   
2. 
   
   Step 2
   Combine chicken, garlic, peppercorns, bay leaves, vinegar, and soy sauce 1/2 c. water in a large pot.
   
3. 
   
   Step 3
   Heat until boiling and stir frequently.
   
4. 
   
   Step 4
   Turn heat to medium and let simmer for about 30 minutes. Stir occasionally.
   
5. 
   
   Step 5
   Adjust flavor by adding more soy sauce or vinegar.
   
6. 
   
   Step 6
   Serve with steamed rice.
   

Ginger, Chicken and Coconut Soup

This aromatic soup is rich with coconut milk and intensely flavored with galangal, lemon grass and lime leaves Ingredients Coconut milk - 750 ml/1¼pints Chicken stock -475 ml/16fl oz lemon grass (bruised and chopped) - 4 stalks Galangal - (thinly sliced) - 2,5 cm/1 inch Black peppercorns -(crushed) - 10 pieces Kaffir lime leaves (torn) - 10 pieces Boneless chicken (cut into strips) - 300 grams/ 12 oz Button mushroom - 115 grams/ 4 oz Baby sweet corn - 50 grams/ 2 oz Lime juice - 60 ml/ 4 tablespoons Fish sauce - 45 ml/ 3 tablespoons Red chili (chopped to garnish) - 2 pieces Spring onions (chopped to garnish) - 1 small bunch Coriander leave (chopped to garnish) - 4 stalks Method Boil the chicken stock and add in coconut milk. Add lemon leaves, galangal, peppercorns and half of the kaffir lime leaves, turn to low heat and simmer gently for 10 minutes. Strain the stock into a clean pan, return to heat then add chicken, button ,mushroom and the baby sweet corn. Cook with low heat for 5-7 minutes until chicken is cooked. Stir in the lime juice, fish sauce to taste and add the rest of the lime leaves. Serves 4 while hot , garnish with red chili, spring onions and coriander.

Tarragon Chicken

Tarragon Chicken

2 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 tsp. dried tarragon leaves
4 cloves garlic, minced
1 onion, finely chopped
1/2 cup frozen orange juice concentrate, thawed
1/2 tsp. salt
1 Tbsp. cornstarch
10 oz. can mandarin oranges, drained, reserving 1/2 cup syrup
Hot cooked pasta or rice

Melt butter with olive oil in large skillet. Add chicken, tarragon, garlic, and onion and cook over medium heat until vegetables are tender, about 8-10 minutes.
In small bowl, stir together orange juice concentrate, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8-10 minutes. Stir in oranges and serve with hot cooked pasta or rice.

Serves 6

Fried Chicken Recipe

There are a number of ways in which fried chicken may be prepared, but this is a basic recipe that is delicious, and may be made by even novice cooks.
Fried Chicken Recipe
Ingredients
2 lbs raw, thawed chicken (thighs, breasts, drumsticks, wings, tenders are all okay)
2 eggs
1/2 cup milk
2 cups white flour
Any desirable seasoning (oregano, garlic salt, Old Bay...)
1 teaspoon salt
1 teaspoon pepper
2 cups vegetable oil
Cooking Instructions
Rinse the thawed chicken quickly in water, and set aside. Heat oil on the stove at medium heat in a deep frying pan or large pot.
In a large tupperware container (that has a lid) mix flour, salt, pepper, and any seasonings used.
In a large bowl, crack the two eggs and stir in with the milk to get a blend, much like the fundamental part of an omelet.
Dip each piece of chicken in the egg mixture, and turn it over to get a thin coating of the egg everywhere on the chicken. Then place the chicken piece in the tupperware with the flour mix, put the top on, and shake for a few seconds. The flour will stick to the chicken because it is sticky from being dipped in the egg mixture.
Place the floured chicken in the pan or pot of hot oil. Use tongs or a fork to turn the chicken when necessary. Allow each side of the chicken to cook for about five minutes, until it is golden brown, and then flip it over (the oil should only be about an inch deep in the bottom of the pan or pot).
Repeat for each piece of chicken (egg, then flour, then oil) or cook multiple pieces simultaneously if the pot is large enough to hold them.
Set the finished fried chicken pieces on a paper towel on a plate, which will allow the chicken to cool, and collect the excess oil from it.
This recipe represents a very simple way to cook fried chicken at home without a deep fryer. There are various seasonings that go well with the flour (which may be used in step 2) and herbs that complement the chicken. For a spicier chicken, add a little hot sauce to the egg and milk that the chicken is initially dipped in. Beer battered chicken is very similar to this recipe, but more goes into the battering process. There are other ways to make fried chicken, one of which is mixing the egg and flour initially to get a runny batter, which the chicken is dipped in before being placed, but that tends to be more difficult. This chicken is delicious with mashed potatoes, or when dipped in ketchup or barbecue sauce.

Marinated Pork Steak with Bok Choy

This is one of my favorite dish to cook for my family because it is fast, easy and yummy. The key here is marinating the meat. I do this the moment I come home from the supermarket and keep it in the fridge; now, tomorrow’s dinner is taken care of.

note: I don’t really measure ingredients when cooking, I just eye-ball it, so feel free to add/reduce amount of ingredients. It’s not an exact science, so don’t be scared, I’m sure that it’s still edible and delicious when you’re done.

MARINATED PORK STEAK w/ STIR-FRIED BOK CHOY

Here’s the ingredients:

a kilo of pork steak (about 6- 7 pieces)

Marinade:
1/8 c lemon juice or calamansi juice
1/2 cup soy sauce
1/8 cup balsamic vinegar
ground pepper
dried rosemary
a little olive oil (optional)

2 bunches bok choy or pechay, cut sliced into 1/2″ pieces
1 medium red onion, minced
granulated garlic
salt and pepper
soy sauce balsamic vinegar
olive oil for saute-ing/stir-frying

Here’s How:
Mix all the marinade ingredients in a plastic container. Wash and dry the pork steak and add it in the marinade. Cover the container and put in the fridge until ready to cook; use it within 3 days though, I’m not sure about the quality and safety of marinated meats beyond that time. Just to be on the safe side, always cook marinated meat within 3 days.

Note: alternately you can marinate these in a zip lock plastic bag for more convenience.

When it’s time to cook, heat the grill or non-stick pan, then cook marinated pork steak for about 5 minutes on each side or until browned, depending on how thick is the meat.

For the bok choy: Heat a little olive oil in a pan, saute minced onion until transparentthen add the bok choy strands; season with granulated garlic, salt and pepper and a little soy sauce and balsamic vinegar. Cook until wilted. Add a little water, about a tablespoon
if it gets too dry.

Sweet and Sour Chicken Recipe

Sweet and Sour Chicken Recipe

Sweet and sour sauce is a kind of versatile sauce, going very well with any kind of meat, like pork, beef including chicken of course. This dish, pan-fried chicken in sweet and sour sauce is perfect for going with white rice. You can deep fry the chicken if you like. This time I just pan fried the chicken for saving the oil, good to health as well.

Ingredients:

• 275 gm chicken thigh fillet (or chicken breast)
• 1/2 capsicum
• 1 onion
• 1 tomato
• 3 slices pineapple (fresh or canned)
• 1 tsp minced garlic
• salt to taste
• 2 Tbsp water

Marinade:

• 2 tsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• 1 tsp Shaoxing wine (or sherry)
• 1/2 tsp freshly grated ginger juice
• a pinch of pepper

Sweet and sour sauce:

• 2 Tbsp ketchup
• 2 tsp sugar
• 1 tsp Worcestershire sauce
• 2 Tbsp pineapple juice
• 2 Tbsp water

Thickening:

• 1/2 tsp cornflour
• 2 Tbsp water

Method:

1. Rinse chicken and pat dry with paper towels. Cut into bite-sized chunks. Marinate for 1 hour. Cut onion, capsicum and tomato into pieces. Set aside.
2. Slightly coat marinated chicken with cornflour. Fried over medium-high heat until both sides are brown and cooked. Set aside.
3. Add 2 tablespoons of oil in a wok or frying-pan. Sauté onion and garlic, add capsicum. Add tomato and 2 tablespoons of water, cook for 2 minutes, or until all ingredients are softened. Pour sweet and sour sauce, add pineapples and bring to a boil. Toss in chicken and stir well. Sprinkle salt to taste. Add thickening and cook to your preferred consistency. Dish up and serve hot with rice.

Chicken Barbeque

Chicken Barbeque Ingredients:

• 1 kilo chicken (whole or cut in pieces)

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 3 tablespoons of calamansi juice or lemon juice

• 1/2 cup of sprite, 7up or beer

• 2 cups of tanglad (lemon grass) for whole chicken

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation & Cooking Instructions:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.

• Marinate in the refrigerator for 1 to 3 hours.

• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.

• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

• Enjoy this delicious chicken recipe with family and friends!

Buffalo Chicken Wings

INGREDIENTS

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Nutritional Information

Restaurant-Style Buffalo Chicken Wings

Servings Per Recipe: 5

Amount Per Serving

Calories: 364

• Total Fat: 32.4g
• Cholesterol: 44mg
• Sodium: 497mg
• Total Carbs: 10.7g
• Dietary Fiber: 0.5g
• Protein: 7.9g