Recipes as promised...
Here are the recipes that I used on christmas day.
Infamous Corn Chowder
2 Sticks of BUTTER (Not Margerine)
3 Green Onions or Scallions, chopped
1 Medium to Large Carrot, chopped into teeny pieces
1 Large Celery Stalk, chopped into teeny pieces
2 Cloves of Garlic, minced
1/2 C AP Flour
3 C Corn (frozen/fresh) or 2 Cans of Corn
3 C Chicken Stock
1 Pint Half & Half
Pinch of Nutmeg
Salt & Pepper to taste
Melt one stick of butter in a largeish heavy-bottomed dutch oven or other soup pot. Add vegetation (sans corn) and saute until soft. Add flour and whisk to create a roux. Cook the roux until it is a medium blonde. Pull from the heat and let it cool.
Heat half and half gently in another pan. Use a medium-low burner setting.
In a 3qt saucepan, bring corn and chicken stock to a boil. If using canned or thawed cooked corn, then add directly to vegetable roux, whisking briskly. If using unthawed frozen or fresh corn, boil for 7 minutes and then add to the roux, whisking briskly. Return the pot to the heat. It should become VERY thick.
Add the now hot half and half to the pot. Whisk it briskly and remove it from the heat.
Add spices and the other stick of butter (sliced into chunks). Stir until the butter melts.
To quote the man, "Hey, I said it was good, not that it was healthy."
Speaking of the man...
Alton Brown's Swedish Meatballs
As stolen from Good Eats
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Yummy, No?
Infamous Corn Chowder
2 Sticks of BUTTER (Not Margerine)
3 Green Onions or Scallions, chopped
1 Medium to Large Carrot, chopped into teeny pieces
1 Large Celery Stalk, chopped into teeny pieces
2 Cloves of Garlic, minced
1/2 C AP Flour
3 C Corn (frozen/fresh) or 2 Cans of Corn
3 C Chicken Stock
1 Pint Half & Half
Pinch of Nutmeg
Salt & Pepper to taste
Melt one stick of butter in a largeish heavy-bottomed dutch oven or other soup pot. Add vegetation (sans corn) and saute until soft. Add flour and whisk to create a roux. Cook the roux until it is a medium blonde. Pull from the heat and let it cool.
Heat half and half gently in another pan. Use a medium-low burner setting.
In a 3qt saucepan, bring corn and chicken stock to a boil. If using canned or thawed cooked corn, then add directly to vegetable roux, whisking briskly. If using unthawed frozen or fresh corn, boil for 7 minutes and then add to the roux, whisking briskly. Return the pot to the heat. It should become VERY thick.
Add the now hot half and half to the pot. Whisk it briskly and remove it from the heat.
Add spices and the other stick of butter (sliced into chunks). Stir until the butter melts.
To quote the man, "Hey, I said it was good, not that it was healthy."
Speaking of the man...
Alton Brown's Swedish Meatballs
As stolen from Good Eats
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Yummy, No?