Clam Chowder

10 minutes

Yield: 8 servings

Ingredients

    * 5 cups clam juice
    * 1 pound potatoes, diced
    * 5 slices bacon, 1/2-inch diced
    * 1 small yellow onion, diced
    * 3 bay leaves
    * 1 tablespoon freshly chopped thyme leaves
    * 1/2 stick butter
    * 1/2 cup all-purpose flour
    * 2 cups half and half
    * 2 pounds fresh or frozen clams, diced
    * 2 tablespoons freshly chopped parsley leaves
    * Kosher salt and white pepper

Directions

Bring the clam juice and diced potatoes to boil in a large soup pot. Cook until the potatoes are tender. Set aside.

To make the roux: In a pot, render the bacon until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter to let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.

Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers.

Garlic and Sun-Dried Tomato Corn Muffin

20 minutes

Yield: 16 muffins

 

Ingredients

    * 2 (8 1/2-ounce) packages corn muffin mix
    * 2 cups frozen whole kernel corn, thawed
    * 3 cloves garlic, minced
    * 2/3 cup sun-dried tomatoes, diced
    * 2/3 cup buttermilk
    * 2/3 cup sour cream
    * 2 large eggs

Directions

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

Combine and stir the muffin mix, corn, garlic and sun-dried tomatoes in a large bowl.

Whisk together the buttermilk, sour cream and eggs in a small bowl until the mixture is well blended. Add the buttermilk mixture to the muffin mix and stir to combine. Spoon the mix into the muffin cups (fill up about half). Bake until golden brown on top, about 15 minutes.

Fried Corn

25 minutes

Yield: 4 servings




Ingredients

    * 12 ears fresh corn, shucked
    * 4 slices slab bacon, 1-inch thick
    * 1/2 stick butter
    * Freshly ground black pepper

Directions

Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Remove corn from cobs by using a corn grater or knife. Over medium-high heat, pour in the corn and fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper to taste.

TIDBIT: If corn seems too dry, add a little milk or water.

Lemon Chicken Soup

10 minutes

Yield: 4 servings




Ingredients

    * 3 (10.75-ounce) cans condensed chicken and rice soup (Campbell's)
    * 3 cups low-sodium chicken broth
    * 1/3 cup lemon juice
    * 3 egg yolks, lightly beaten
    * 1 roasted chicken breast, shredded
    * 1 tablespoon fresh parsley leaves, finely chopped

Directions

Add condensed chicken and rice soup, chicken broth and lemon juice in a medium pot bring to simmer over medium-high heat.

In a small bowl, whisk egg yolks lightly. Slowly add in 1/4 cup of the hot broth into the egg yolks and stir to prevent curdling. Gradually pour the egg yolk mixture into the soup and stir constantly. Add in shredded chicken and stir, then heat again. Ladle into bowls and garnish with a pinch of fresh parsley. Serve.

Wonton Soup

10 minutes

Yield: 4 servings




Ingredients

    * 6 cups reduced-sodium chicken broth
    * 1 cup cabbage, shredded
    * 1/2 cup pork, shredded and cooked
    * 1 tablespoon soy sauce
    * 1 tablespoon sesame oil
    * 16 wonton wrappers
    * 1/4 cup scallions, chopped

Directions

Place the chicken broth and cabbage in a large saucepan, set pan over medium-high heat and bring to a simmer.

Meanwhile, mix together pork, soy sauce and sesame oil in a food processor. Pulse 3 or 4 times until the pork is finely minced but not a paste.

Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper (about 1 teaspoon per wrapper). Wet your fingers with water and pull up 4 corners of the wonton to create individual "purses". Pinch the edges together (with wet fingers) to seal.

Place stuffed wontons in simmering broth. Cook 5 minutes until wontons are tender and translucent. Remove from heat and stir in scallions. Serve.

4-Pepper Deviled Eggs

10 minutes

Yield: 12 deviled eggs




Ingredients

    * 6 hard boiled eggs, cooled and peeled
    * 1 teaspoon whole pink peppercorns, divided
    * 1/2 teaspoon whole white peppercorns
    * 1/2 teaspoon whole black peppercorns
    * 1/2 teaspoon whole green peppercorns
    * 1/2 teaspoon caper liquid
    * 1/4 cup mayonnaise
    * 1 teaspoon Dijon mustard
    * 1/4 teaspoon kosher salt
    * Pinch sugar

Directions

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns (except the pink peppercorns) into a spice grinder and process until the peppercorns ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and stir using a fork to thoroughly combine. Place the mixture into a plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use it to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

Lemon-Garlic Shrimp and Grits

15 minutes

Yield: 4 servings



 
Ingredients

    * 3/4 cup instant grits
    * Kosher salt and freshly ground black pepper
    * 1/4 cup grated parmesan cheese
    * 3 tablespoons unsalted butter
    * 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
    * 2 large cloves garlic, minced
    * Pinch of cayenne pepper (optional)
    * Juice of 1/2 lemon, plus wedges for serving
    * 2 tablespoons fresh parsley, roughly chopped

Directions

Bring 3 cups of water to boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stir occasionally until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne (optional) and cook, toss until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, lemon juice and parsley, stir to coat the shrimp with the sauce and then season with salt and pepper.

Divide the grits among 4 shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.