Hatch Clam Chowder

Melissa's Hatch Chile Clam Chowder

Recipe excerpt from:
Melissa’s Hatch Pepper Cookbook
by Tom Fraker
Melissa’s World Variety Produce

To Steam the Clams:

  • 1/4 cup Water
  • 1/2 cup Chicken Broth
  • 6 cloves Melissa’s Peeled Garlic – crushed
  • 2 pounds Fresh Clams – cleaned (See Instructions below)

Using a large skillet with a lid, bring the water, chicken broth, and garlic to a boil. Add the clams into the skillet and place the lid on top. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – your clams will be rubbery. Reserve some of the liquid for use in the chowder, and scoop the meat out of the shells.

For the Chowder:

Prepare a hot grill. Melt 4 tablespoons of butter, brush onto the corn and season with the pepper. Grill until completely slightly charred. 

Heat a large pot over medium heat. Add the bacon and cook until crisp. Add the onion and the next 3 ingredients. Cook until the onions are translucent. Stir in remaining butter. Add the flour and stir to combine. Slowly whisk in the milk and cream. Add the bay leaves and potatoes. Bring to a boil. Reduce the heat to low, cover and simmer about 15 minutes or until the potatoes are fork tender. Remove the bay leaves and stir in the corn and the clams (chopped, if desired). Simmer until heated through. Adjust the seasonings and garnish with the cilantro and salsa. If you want more clam flavor, add some of the reserved steaming liquid. Makes about 12 servings. 

Note: Cleaning Clams
In a large bowl, combine 4 cups of cold water with 1/3 cup of salt. Place all clams that passed your inspection into the bowl. Refrigerate for 20 minutes. Transfer clams into a new clean bowl with a new salt and water mixture. Refrigerate for another 20 minutes. This process draws the dirt out of the clams. If any clams float to the top during this process instead of settling at the bottom, discard them.

Remove clams from the water, but do not pour into a strainer. Pouring everything into a strainer can put dirt back into the clams. Use your hands or a slotted spoon.

Finally, brush the outsides of the shell with a vegetable brush to remove any remaining dirt from the outside of the shell.
 

Mango and Chamoy Pops

by Ericka Sanchez
Nibbles and Feasts
Courtesy of Aguas Frescas & Paletas

Ingredients

  • 3 cups Ataulfo mango (about 5 mangoes), divided
  • 2 tablespoons freshly squeezed lime juice
  • 1⁄2 cup pure cane sugar
  • 1⁄4 cup water
  • 2 tablespoons chamoy sauce
  • 1 teaspoon chili lime salt

Directions

Add 2 1⁄2 cups mango, lime juice, sugar, and water to blender. Blend until smooth. Set aside 2⁄3 cup of mango mixture.

Place the rest of the mango mixture in a small bowl. Stir in chamoy sauce and chili lime salt.

Chop remaining 1⁄2 cup mango into half-inch cubes.

Divide mango cubes into popsicle molds. Layer plain mango mixture and chamoy mango mixture in each mold, alternating between mixtures. Push mixtures in the mold with a spoon to make swirls. Cover and insert popsicle sticks. Chill overnight.

Spoon mixture into popsicle molds. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.

Fish Tacos with Wahoo’s Oven-Roasted Salsa

by Wing Lam
Wahoo’s Fish Taco

Serves 4
Cooking Time: 45 minutes

Ingredients

  • 1lb Mahi Mahi, Cut into 2 oz fillets
  • 16 Corn Tortillas
  • 1 Bag Shredded Mexican Cheese Blend
  • 2 Sliced Jalapeno Peppers
  • 2 Sliced Serrano Peppers
  • 4 Sliced Roma Tomatoes
  • 1 Chopped Red Onion
  • 5 Heads Garlic
  • 4 Cups Shredded White Cabbage
  • 5 Radish Heads, Sliced
  • 1 Cup Sliced Persian Cucumber
  • 1/2 Cup Shredded Carrots
  • 1 Cup Chopped Cilantro
  • 2 Fresh Limes
  • 1/2 Cup of Extra Virgin Olive Oil
  • 1/2 Cup of Sliced Green Onions
  1. Make salsa. Preheat oven to 375°. Spray cooking sheet and vegetables (2 sliced Jalapeño peppers, 2 sliced Serrano peppers, 4 sliced Roma tomatoes, 1 chopped red onion, 5 heads garlic) with avocado oil. Remove seeds from peppers to make salsa milder. Spread ingredients evenly on sheet. Using middle shelf, cook for 30-40 minutes until cooked. Let veggies cool down and add to blender, with salt and pepper to taste. Pulse a few times to keep chunky. Salsa can be made day before and kept up to one week in refrigerator.
  2. Make dressing. Squeeze 2 fresh limes and add 1/2 cup of sliced green onions to a mason jar. Shake and let sit for 20 minutes before adding extra virgin olive oil.
  3. Make slaw. Combine slaw ingredients (4 cups shredded red cabbage, 4 cups shredded white cabbage, 5 sliced radish heads, 1 cup sliced Persian cucumber, 1/2 cup shredded carrots, and 1 cup chopped cilantro) and toss with dressing. Add salt and pepper to taste and let sit for 15 minutes before you start making tacos.
  4. Cook fish. Take 1 lb Mahi Mahi and cut into 2 oz fillets (other firm white fishes, like Sea Bass, also work). Coat with avocado oil and add salt and pepper to taste. Grill about 1-2 minutes per side and set all 8 pieces aside.
  5. Warm up tortillas. Spray frying pan with avocado oil and heat up corn tortillas individually. Cover with towel.
  6. Set up your buffet with plate of tortillas, cooked fish, slaw, shredded Mexican cheese blend, salsa, and lime wedges. Use 2 tortillas per taco, with two tacos per person. Add 1 piece of fish per taco, add slaw, add shredded cheese, top with salsa, and garnish with lime wedge.

Chicken with Walnuts and Lemon, from the Dordogne

Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Curly Endive Salad with Hot Bacon and Goat Cheese

Curly Endive Salad with Hot Bacon and Goat Cheese

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 6
Equipment: large heatproof salad bowl, baking sheet, large heavy skillet
Preparation Time: 15 minutes max
Cooking Time: 10 minutes
Difficulty Level: simple

There is no salad more classic nor more delicious than frisée aux lardons et chêvre, perhaps the most popular in the French retinue of composed salads that are served as plats du jour. This is certainly one of my favorites, because it offers everything—crunchy, fresh, salty, nourishing. Since frisée—curly endive—is a winter green and goat cheese is best in winter, this is a winter dish, to be eaten in a cozy environment, accompanied by a lightly chilled Sancerre Blanc.

For The Greens:
11 ounces (330 g) curly endive (about 12 cups, loosely packed) or escarole, rinsed, patted dry, and torn into small pieces
1 large shallot (2 ounces; 70 g), cut into paper-thin rounds
1 garlic clove, cut into tiny dice

For the Toasts:
12 small slices baguette or other fresh crusty bread
1 garlic clove
3 small goat cheeses (3.5 ounces; 105 g each), such as Crottin de Chavignol, each cut into 2 horizontal rounds, or six 1-inch (2.5 cm) rounds of goat cheese

For Serving:
8 ounces (250 g) slab bacon, rind removed, cut into 1-by-¼-by-¼-inch (2.5 cmby-6 mm-by-6 mm) pieces 3 tablespoons (45 ml) olive oil, if needed
3 tablespoons (45 ml) best quality red wine vinegar
Freshly ground black pepper
Sea salt (optional)

  1. Preheat the broiler.
  2. Prepare the greens: Place the curly endive, shallot, and garlic in a large heatproof salad bowl, and toss to mix.
  3. Prepare the toasts: Place the bread slices on a baking sheet and toast them on one side about 3 inches (7.5 cm) from the heat element for about 2 minutes. Remove from the broiler and rub on both sides with the whole garlic clove. Place one round of cheese on the untoasted side of six toasted bread slices and place them, along with the remaining pieces of bread, untoasted side up, under the broiler. Broil until the cheese is golden and bubbling and the bread is toasted, 2 to 3 minutes.
  4. Place the bacon in a large heavy skillet over medium-high heat and cook, stirring frequently, just until it is golden, about 5 minutes. Depending upon how much fat is rendered from the bacon, add up to 3 tablespoons oil because you want 4 tablespoons (60 ml) total of fat. Add the vinegar, standing back as it gives off steam. Stir, scraping up all the browned bits from the bottom of the pan, then pour over the salad. Toss thoroughly, seasoning generously with pepper and salt if necessary, and toss again.
  5. Divide the salad among six warmed salad plates. Place a cheese-topped toast atop each salad, and one piece of plain toast on the side of the plate. Serve immediately.

Astuces:

 • French bacon, and some American brands, are notably lean, so your bacon may need oil for cooking. Have oil at the ready if you need it. If you don’t and wind up with more than 4 tablespoons in the pan, simply drain any excess.

• Note that I ask you to cut the garlic into tiny dice rather than mince it. This is because the “bite” of a piece of garlic is necessary, and if it’s minced, it tends to disappear into the salad.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Five Spice Old Fashioned

Five Spice Old Fashioned Cocktail by Nancy Chen

Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

  • 1-2 tsp of honey (or add more to taste, can use simple syrup or maple syrup as well)
  • ⅛ tsp Chinese five spice powder
  • 2.5 oz whiskey (I like Japanese whiskey)
  • 3 segments of mandarin orange
  • 1-2 dashes of orange bitters
  • 2 dried star anise
  • 1 cinnamon stick, for garnish
  • Ice

Directions

  1. Combine orange, whiskey, five spice powder, and sweetner and muddle together.
  2. Top with ice and star anise, then use a cinnamon stick to stir and garnish. Enjoy!

Cabbage & Sticky Rice Cake Stir Fry “Chao Nian Gao” with Chinese Chili Oil

Chao Nian Gao by Nancy Chen

Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

  • 2-3 tbsp avocado oil (for cooking)
  • 3 cloves garlic, sliced
  • 3 slices ginger
  • 3 scallions, chopped
  • 4 cups cabbage or Napa cabbage, chopped
  • 16 oz sticky rice cakes (I like the refrigerated vacuum-packed ones that you don’t have to pre-soak)
  • 4 eggs

For Sauce:

  • 2 tbsp coconut aminos or gluten-free soy sauce (you can add more to taste)
  • 1 tbsp gluten-free oyster sauce
  • 1 tsp black rice vinegar
  • 2-3 tbsp Chinese Chili Oil (you can add more or less to taste)

Directions:

  1. Mix ingredients for sauce in a small bowl.
  2. Heat large pan on high heat and add the avocado oil. Next, add the garlic, ginger, and scallions and cook until the garlic is browned.
  3. Add the rice cakes and half the sauce. Stir fry the rice cakes together for about 3 minutes.
  4. Add the cabbage and cook until the cabbage is wilted. (Note: if you have a smaller pan, you can cook the cabbage separately and then add it all together at the end.)
  5. In another bowl, beat together the 4 eggs and pour on top of the cabbage.
  6. Add the rest of the sauce and cook until the eggs are cooked through.
  7. Enjoy!

Chinese Chili Oil

Chinese Chili Oil by Nancy Chen

Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

  • 3 tablespoons toasted white sesame seeds
  • ¾ cup crushed red pepper flakes (I recommend Sichuan chili flakes)
  • 1 teaspoon salt
  • 1 ½ cups grapeseed oil
  • 5 whole star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tablespoons Sichuan peppercorns
  • 1 tablespoon fresh ginger, minced

Directions

  1. Mix the sesame seeds, red pepper flakes, and salt in a bowl; set aside.
  2. Mix the oil, star anise, cinnamon stick, bay leaves, peppercorns, and ginger in a small saucepan and set over medium-high heat.
  3. Once you see the oil bubble, turn the heat down to low. You want to avoid burning the oil and spices, so if you have a thermometer, make sure the temperature is between 200°F and 225°F.
  4. Simmer the oil for 30 minutes. It should be slightly bubbling the whole time; adjust the heat slightly if it’s not.
  5. Remove from the heat and strain the mixture over the bowl with the sesame seeds, red pepper flakes, and salt.
  6. Stir well and let cool. Transfer to a jar and store in the refrigerator for up to three months.

Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing

Broccoli Salad with Pickled Cranberries by Carly KnowlesRecipe excerpt from: The Nutritionist’s Kitchen
by Carly Knowles

Broccoli is one of the most nutrient-dense vegetables out there. It’s loaded with vitamin C, folate, vitamin K, and many other valuable nutrients. It’s part of the cruciferous vegetable family that promotes natural detoxification and has been shown to decrease cancer risk and increase heart health.

Serves 8–10

SALAD

  • ½ cup dried cranberries (I prefer apple juice–sweetened)
  • ¾ cup apple cider vinegar
  • 6 cups broccoli florets (about 2 broccoli heads)
  • 6 cups broccoli stalks, finely chopped or shredded (from 2 broccoli heads)
  • ½ cup sliced almonds, toasted
  • ¼ cup finely chopped red onion

DRESSING

  • 1 cup plain whole-milk yogurt
  • 1 tablespoon maple syrup
  • 3 tablespoons finely chopped fresh tarragon (plus more for garnish)
  • 1 tablespoon finely chopped fresh parsley (plus more for garnish)
  • ⅓ cup blue cheese crumbles
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper

Start by quick-pickling the cranberries. Soak them in apple cider vinegar in a small bowl for at least 20 minutes, until they are plump and saturated (the longer the soak time, the better!).

Drain and add to a large mixing bowl. You can forgo quick-pickling the cranberries if you’d like and just add dried cranberries directly to the bowl. Next, add the broccoli florets and stalks, almonds, and red onion. Mix together until combined.

In a medium bowl, mix together all dressing ingredients.

Pour the dressing over the broccoli salad and mix together until the salad is evenly coated. Refrigerate for 20 to 30 minutes or until cool. Give the salad a quick stir and garnish with additional tarragon and parsley before serving.

Cultured Key Lime Cashew Yogurt

Cultured Key Lime Cashew Yogurt Recipe excerpt from: The Nutritionist’s Kitchen
by Carly Knowles

You’ll feel like a magician after making this probiotic-rich vegan yogurt!
For something so easy, the outcome is complex and incredibly healthy, especially for your gut. Probiotics have been shown to support a healthy digestive tract while also boosting the immune system, lowering blood pressure, helping to manage anxiety, and so much more!

If you can’t find key limes at your local grocery store or farmer’s market, you can easily substitute conventional (Persian) limes.

Makes four 8 ounce jars.

  • 2 cups raw cashews, soaked for at least 1 hour or overnight
  • 1½ cups unsweetened plain cashew milk or other plant based milk
  • 5 tablespoons maple syrup
  • 2 tablespoons key lime or Persian lime zest (about 16 key limes or 3 Persian limes)
  • ½ cup fresh key lime or Persian lime juice (about 16 key limes or 3 Persian limes)
  • 3 tablespoons packed kale or spinach (fresh or frozen)
  • Probiotic capsules or powder (see note)

Drain and rinse the cashews. Place the cashews, milk, and maple syrup in a blender; blend on high until very smooth with no lumps, about 1 to 2 minutes if you’re using a
high-powered blender. If you want plain cashew yogurt, you can omit the lime and move on to the next step. Or you can substitute other fresh seasonal juice/flavors, if you prefer, such as orange or passion fruit.

Zest your limes and set the zest aside. Add the lime juice and kale or spinach (for a subtle green color) to your blender; blend on high until puréed and smooth. Pour into a large mixing bowl and add the lime zest, stirring with a rubber spatula until incorporated.

Finally, add the probiotics to the cashew blend and whisk in thoroughly. Divide the cashew yogurt evenly between four 8-ounce glass jars. Place small squares of cheesecloth or paper towel over the jars; screw on the metal jar rings or use rubber bands to secure the cheesecloth. Do not use the full lid at this point; you want some air flow into the jar.

Once all the jars are assembled, arrange them on a baking sheet and place
in the oven, with the heat off and the oven light on, near the oven light for residual low heat. Let the yogurt incubate in the oven for at least 8 hours or overnight. The longer you leave it, the tangier and thicker it becomes.

Remove the jars and the cheesecloth or paper towel, and seal the jars completely with airtight lids. Refrigerate for at least 1 hour or more until chilled and ready to serve. Yogurt will keep in the refrigerator for about 7 days. Stir each yogurt before serving—natural separation may occur after one to two days.

NOTE: There are many types of probiotics, including different bacterial strains, doses or amounts of colony forming units (CFUs), and forms. Here, you’ll want to use a total of 20 to 30 billion CFUs of a lactobacillus blend in either capsule or powder form (read the label). If you use less than this, you won’t get that tangy yogurt flavor, and the texture will be slightly looser or thinner. More, and your yogurt will become really sour and may be unappealing.