New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

Learn how to do New England Clam Chowder Dip – Because Great Soups Make Even Better Dips for your friends and family. this revenue from New England Clam Chowder Dip – Because Great Soups Make Even Better Dips it is delicious

Make New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

Truth be told, this New England Clam Chowder Dip is actually the first soup I’ve ever turned into a dip, but I still stand by my title. After all, what are soups, if not really thin, hot dips you eat with a spoon? 

The point is, while this may be my first soup-to-dip conversion, it’s probably not going to be my last. I’m looking at you, Mulligatawny.

I thought I was inventing something new here, but of course, like everything else, many people had already given this a go. The funny thing was, every recipe I looked at called for this to be served with sliced bread, which I thought was odd. To me, potatoes are like the second or third best ingredient in a chowder, so why not serve this with chips?

Besides that, my other big improvement was to up the bacon content. Some recipes called for as little as two slices. Two slices of bacon? What am I supposed to do with that? So, I went with three times as much, and it turned out to be a very good decision. While quite “bacon forward,” the clam flavor still came through, and all in all, this really was very chowder-like.

The only semi out-of-the-ordinary ingredient used was a spice blend called, “Old Bay.” This is not very hard to find in the big grocery stores, but just in case, here is a link to make a your own. Besides, even if you have some in the pantry, it may have been there for quite sometime, and while Old Bay works well, old, Old Bay may not, so it might not be a bad idea to make a batch anyway.  Either way, I really do hope you give this a great hot dip a try soon. Enjoy!

Ingredients for one small casserole dish:

6 slices of bacon, cut into 1/2-inch pieces

1/2 cup chopped green onions

1/3 cup diced celery

1/2 teaspoon salt, plus more if needed

1 pound cream cheese, room temp

4 ounces white cheddar

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Old Bay seasoning

2 cans (6 1/2 ounces) chopped clams, drained

2 tablespoons freshly chopped Italian parsley

pinch of cayenne for the top

potato chips to serve alongside

Share this recipe from New England Clam Chowder Dip – Because Great Soups Make Even Better Dips with your friends and groups

As Beautiful as it is Delicious!

Learn how to do As Beautiful as it is Delicious! for your friends and family. this revenue from As Beautiful as it is Delicious! it is delicious

Make As Beautiful as it is Delicious!

With just a little bit of time and patience, you will create a delicious chicken dish that has several familiar elements, but ends up tasting like nothing else you have had before!  There are some shortcuts I will point out so don't "not try" this recipe when you see the total time!

Pot Roasted Chicken with Wild Mushrooms, Asparagus Spears and Truffle Tagliatelle

Serves 4

Total time: 3 hours plus 8 hours for stock and sauce

Pot Roast Chicken

2 chickens, each weighing 2 lbs

4 pints of chicken stock

1 garlic clove, peeled and halved

3 sprigs of fresh thyme

Asparagus and Wild Mushrooms

1 bunch of asparagus

1 lb of mixed wild mushrooms

Veal Jus  (or buy Veal stock)

11 lb of fresh veal bones (check with your local butcher or 2)

1 onion

1 leek

1 carrot

1 bay leaf

3 tbsp of tomato purée

3 1/2 cups pints of red wine

Truffle Sauce and Foam

1 1/2 cup pint of heavy cream

salt

1 dash of sherry vinegar

1 dash of truffle oil

Tagliatelle (or buy pre-made from the store)

1  lb of pasta flour

12 egg yolks

1 pinch of salt

To Plate

1 tbsp of butter

salt

pepper

1 handful of pea shoots

1 truffle, shaved (optional)

Directions

The Chicken 

Remove the legs from the chickens and set aside. Cut around the base of both the wing bones and tap with the back of a knife. Pull and twist at the same time and the wing will come away neatly leaving around 1 in of clean bone.

You can freeze these and use in another recipe. Place the chickens into a pot of boiling chicken stock along with the garlic and thyme. Return to the boil and reduce to a simmer for 20 minutes, remove from the heat and allow to cool in the stock.

The Asparagus and Wild Mushrooms

Clean the mushrooms using a clean town or brush, then place them into a bowl of cold water and rinse for a couple of seconds. Do not leave them in the water as they will absorb extra moisture. Place onto a tea towel and leave to dry.

Using a sharp knife cut the first 2 inches off the bottom of the asparagus and then, using a peeler, peel from just below the bud down.

The Veal Jus

Preheat the oven to 350°F

Place the bones into a high-sided roasting pan and place into the oven until golden brown (around 20 minutes). Remove the bones from the tray and place into a large stock pan.

Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones. Place the pan containing the vegetables on to a high heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones.

Top the stock pan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time.

Pass the stock through a fine sieve or muslin if you have it and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.

The Truffle Sauce and Foam 

Heat up 1 1/2 cups of veal jus in a saucepan. Once the jus has boiled add the cream and reboil.

Season with a little salt and then add the sherry vinegar – the sauce needs to have a little acid taste but not be overpowering. Add the truffle oil and keep warm.

The Tagliatelle 

Sieve the flour and place in a bowl. Add the egg yolks and the salt and gently mix together until all the ingredients form a firm dough

Remove the dough from the bowl and knead with your hands for 10 minutes or until the dough appears to be smooth and lump free. Wrap in plastic wrap and place into the refrigerator for 1 hour.

Roll out 1 lb of pasta dough and then put it through a pasta machine down to setting number 2. Fold the dough in half once during the rolling process to strengthen the pasta.

Once the pasta sheets are at number 2 hang them over a pole and leave to dry slightly, but only for 10 minutes or so, then roll the sheets through a tagliatelle cutter.

Place the tagliatelle into a saucepan of rapidly boiling salted water and cook for no more than 3 minutes. Remove from the water and refresh in cold water then place to one side until needed.

To Plate 

Remove the chickens from the liquid and place onto a tea towel to dry. Once completely dry place the whole chickens into a deep fat fryer at 356°F for 2-3 minutes or until golden brown. Remove from the fryer and leave to rest.

Place the tagliatelle into a pot of boiling water for 1 minute, then drain and add to half the truffle sauce.

Sauté the whole wild mushrooms in a sauté pan with a little butter and seasoning. Place the peeled asparagus into the same pan and cook for two minutes.

Using a roasting fork make four good twists of the pasta in each serving dish. Arrange some of the mushrooms around the plate then, using a sharp knife, remove the breasts of chicken from the chicken body.

Season with a little salt and arrange on the wild mushrooms. Remove the asparagus from the pan and season with salt. Place two or three spears onto each breast.

Using a stick blender foam the other half of the truffle sauce – if the sauce does not foam add a dash of water and try again. Spoon this all over the chicken and tagliatelle, garnish with the fresh pea shoots and truffle and serve immediately.

Share this recipe from As Beautiful as it is Delicious! with your friends and groups

Sweet, Salty, Savory and Crunchy! Another Delicious Super Bowl or Anytime Starter!

Learn how to do Sweet, Salty, Savory and Crunchy! Another Delicious Super Bowl or Anytime Starter! for your friends and family. this revenue from Sweet, Salty, Savory and Crunchy! Another Delicious Super Bowl or Anytime Starter! it is delicious

Make Sweet, Salty, Savory and Crunchy! Another Delicious Super Bowl or Anytime Starter!

This Thai sweetcorn fritter recipe is simple yet packed with flavor thanks to a taste of the sea; sweetcorn is a perfect match for the crab's mild, sweet flavor, while coriander adds a floral spice to keep things interesting. 

Crispy Crab, Sweetcorn and Coriander Fritters with Sweet Chilli Sauce

Serves 5

Total time:  30 minutes

Ingredients

2 quarts of vegetable oil

1  lb of cooked crab (undressed)

4 oz of sweetcorn kernels

2 tbsp of coriander, chopped

1 small red chilli, finely chopped

4 tbsp of cornflour

4 tbsp of rice flour

4 tbsp of gram flour

4 oz of water

sea salt

6 tbsp of sweet chilli sauce

cracked black pepper

Sweet Chili Sauce  (Purchase your favorite brand at the grocer)

Directions

Fill a deep fat fryer with vegetable oil and heat to 325°F

Put the crabmeat, sweet corn, chopped coriander and chilli in a bowl and mix together, keeping it quite chunky. Gently stir in the  sweet chilli sauce. Season with salt and cracked black pepper.

In a separate bowl, mix all three flours together. Add the water slowly to the flour, mixing continuously until you create a smooth batter. Add the batter to the crab and mix in well.

Carefully drop a full tablespoon of the crab mixture into the oil, until you have several floating in the oil.  Avoid crowding . Cook for 1 minute 30 seconds with the lid on. (Lid on, helps cook through)

Remove the lid and fry for a further 1 minute 30 seconds or until crisp and golden brown.  (Lid off helps finish cooking and crisps up the fritter plus making it the perfect golden brown)

Season the fritters with sea salt and serve with sweet chilli dipping sauce.

Share this recipe from Sweet, Salty, Savory and Crunchy! Another Delicious Super Bowl or Anytime Starter! with your friends and groups

Super Bowl Snack....Not Your Everyday Pig in a Blanket!

Learn how to do Super Bowl Snack....Not Your Everyday Pig in a Blanket! for your friends and family. this revenue from Super Bowl Snack....Not Your Everyday Pig in a Blanket! it is delicious

Make Super Bowl Snack....Not Your Everyday Pig in a Blanket!

What a delicious snack to serve to your friends at Super Bowl time!  There are so many different sauces you can serve with this sausage roll, it's all up to you!  Sweet and Sour, Hunters gravy, Milk gravy, Salsa, regular or Verde, Plum sauce, Roulade....well you get the idea!

Pork and Foie Gras Sausage Rolls

Serves 8

Total time:  40 minutes plus chilling time

Ingredients

Pork and Foie Gras Filling

1 banana shallot, finely chopped

2 1/4 lb of sausage meat, pork

3 1/2 oz of foie gras, diced (optional)

1 black truffle, small and finely diced (Substitute porcinis or truffle oil)

vegetable oil

Rough Puff Pastry

8 oz of plain flour

1/8 oz of fine sea salt

11 oz of butter, chilled

iced water

2 eggs, yolk only

(of course there are wonderful Puff Pastry products out there already made and ready to go.  In this case, use sheets).

Beef Glaze

2 tbsp of beef paste bouillon thinned a little with beer 

2 tbsp of molasses

water

Directions

The Filling

Sweat the shallot in a little vegetable oil until soft, then mix in the sausage meat, foie gras and truffle. Using a large sheet of plastic wrap form the mixture into a long sausage shape. Chill in the refrigerator until ready to use.

Rough Puff Pastry

Put the flour, salt and butter into a food processor and roughly pulse, ensuring there are still big lumps of butter.

Add just enough water to just bring it together – the pastry should still be fairly dry. Flatten the dough and shape into a rough rectangle, leaving to chill in the fridge for a few minutes to firm up.

Roll the pastry into a rectangle 3/4 inches thick. Fold the top third down to the center, then bottom third up and over the top third.

Give the dough a quarter turn to the left or right and roll it out again to three times the length. Fold as before and cover with plastic wrap storing in the refrigerator or freezer until needed.

Preheat the oven to 400°F

Roll out the pastry to a thickness of about 1/4 in and trim to create a straight edge. Unwrap the sausage meat and place on the pastry along the straight edge.

Fold the pastry over the sausage meat, brushing the joint with a little egg yolk to seal. Cut along the length of the sausage roll to remove any excess pastry and place onto a parchment-lined baking tray. Brush all over with the remaining egg yolk and bake in the preheated oven for 20 minutes.

The Glaze

Mix together the beef Bouillon and molasses in a bowl until well combined, adding a little beer to loosen the consistency. (meant to be beefy, salty and yeasty in flavor)

Remove the sausage roll from the oven and leave to cool a little, brushing over the beef glaze if using. Slice the sausage roll into even sized portions and serve with a sauce of your choice.

Share this recipe from Super Bowl Snack....Not Your Everyday Pig in a Blanket! with your friends and groups

Something Old is New Again!

Learn how to do Something Old is New Again! for your friends and family. this revenue from Something Old is New Again! it is delicious

Make Something Old is New Again!

Brussels Sprouts hit the culinary scene in a big way a few years back like bacon did. Everything and everyone had Brussels sprouts on their menu and in every dish it seemed.  I have to admit, I tired of these little gems. This recipe adds some Asian flavors to this traditional side dish by coating Brussels sprouts in a delicious flavored butter. The heady aroma of saffron and delicate nuttiness of pistachios are perfect with this sprout recipe, while a sprinkling of chilli flakes adds a little heat helping revive a delicious side dish.

Saffron and Pistachio Butter Brussels Sprouts

Serves 2

Total time:  25 minutes

Ingredients

8 oz of Brussels sprouts

2 tbsp of salted butter, softened

1 handful of pistachio nut

1/2 tsp chilli flakes

1 pinch of saffron

1 tbsp of hot water

Directions

Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios.

Add the pistachios to a food processor and pulse until finely ground.

Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender.

Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined.

Place a pan on a moderate heat and add the cooked sprouts. Spatula in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts.

Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot.

Share this recipe from Something Old is New Again! with your friends and groups

Philly Cheese Steak Dip – Fly Eagles, Fly

Learn how to do Philly Cheese Steak Dip – Fly Eagles, Fly for your friends and family. this revenue from Philly Cheese Steak Dip – Fly Eagles, Fly it is delicious

Make Philly Cheese Steak Dip – Fly Eagles, Fly

I was going to say this Eagles-inspired cheese steak dip would be great to serve at your Super Bowl party, but I just remembered we’re not allowed to use the term “Super Bowl” anymore, since that’s aggressively protected by the National Football League’s lawyers. So, instead of saying, Super Bowl, again, I’ll just say “Big Game.”

Regardless of what’s printed on your invitations, this easy to make hot dip would make a handsome addition to your snack table. Like all great party foods, it’s wonderful hot, warm, room temp, and, I’ve heard from a reliable source, even delicious cold. By the way, never print invitations to your Big Game party.

As I mentioned in the video, there are several approaches for preparing the steak in this. You can chop it up raw, and then brown it, or brown pieces of steak, and then chop it up, as we did here, or, if you really want to save some time, you could brown up some ground beef, which should also work pretty well in this.

For a vegetarian version, you could do this with well-browned mushrooms, which I’m guessing would be very tasty. I’ll never know for sure. Anyway, stay tuned for some kind of party food celebrating the other city in this contest, but in the meantime I really do hope you give this Philly cheese steak dip a try soon. Enjoy!

Ingredients for 24 portions of Philly Cheese Steak Dip:

1 pound top sirloin steak, cut into inch thick slices (any beef should work)

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 yellow onion, diced

1 tablespoon butter

1 1/2 to 2 cups diced peppers (use a mix of sweet, hot, and/or pickled peppers)

1 pound cream cheese, softened

8 ounces shredded provolone cheese

1/2 teaspoon Worcestershire sauce

touch of cayenne

- sliced baguette to serve alongside

Share this recipe from Philly Cheese Steak Dip – Fly Eagles, Fly with your friends and groups

Bouillabaisse....Delicious

Learn how to do Bouillabaisse....Delicious for your friends and family. this revenue from Bouillabaisse....Delicious it is delicious

Make Bouillabaisse....Delicious

Bouillabaisse is a classic French seafood soup, often served with a rouille, a Provençal mayonnaise-style sauce. This bouillabaisse recipe creates a dish which can be served in a number of ways, with the broth and fish plated separately, or in one steaming bowl, either way this is an incredible recipe, with a hint of aniseed flavor provided by the fennel.

Bouillabaisse

Serves 4

Total time:  3 hours, 15 minutes

Ingredients

Bouillabaisse Broth

7 fl oz of olive oil

2 bulbs of fennel, roughly chopped

2 red peppers, roughly chopped

1/2 tbsp oz of sea salt

1 1/2 tbsp oz of tarragon

1 tsp of black pepper, crushed

2 1/4 lb of fish bones (Ask your fish monger or fillet your own)

2 1/4 lb of plum tomatoes, roughly chopped

1 oz of tomato paste

2 pinches of saffron

2 lemons, juiced

4 tbsp of butter

salt

black pepper

Rouille (mayonnaise type sauce)

3 egg yolks

1 pinch of salt

1 pinch of black pepper

1 lemon, juiced

1 pinch of saffron

1 pinch of cayenne pepper

7 fl oz of olive oil

7 fl oz of vegetable oil

4 garlic cloves

To Plate

1 plum tomato

7  oz of salmon fillet, skinned

7  oz of pollock (or cod), skinned

7  oz of monkfish, skinned

2 sardine fillets

8 mussels, cleaned 

1tsp of basil leaves, chopped

1tsp of tarragon, chopped

(Substitute any three firm white fleshed fish that you can get fresh locally.  They can be fresh or saltwater depending on where you live).

Directions

The Broth

Place the olive oil in a large pan over a medium heat. Once hot, add the fennel and cook for 3–4 minutes, without coloring it.

Add the red peppers, sea salt, tarragon and pepper, and cook for another 2–3 minutes. Add the fish bones and tomatoes, cover with water to a depth of 1 in and bring to a simmer.

Skim off any foam that has risen to the surface, then add the tomato paste and saffron and bring back to a simmer. Cook for 1 hours until reduced by approximately one third, skimming away any more foam from time to time.

Use a immersion blender to blend the mix to a smooth sauce. Pour through a fine sieve, pressing the solids with a ladle to extract all the liquid. Pour through a fine chinois, this time without pressing.

Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve once more. Chill until needed

The Rouille

Whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper.

Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic and add a little warm water to thin it down if you need to. Set aside until required.

Plating - Fish

Peel and seed the tomato and chop the flesh finely to make a concasse (blanched, peeled, seeded and chopped tomatoes)

Cut the salmon, pollock and monkfish into 1 3/4 oz pieces and season lightly with salt and pepper. Cut each sardine fillet in two.

Heat 1 pint (16 ozs.) of the bouillabaisse broth to a simmer, add 2 heaping tbsp. of the rouille and whisk well.

Add the monkfish and mussels*, poach for 3 minutes, then add the salmon and pollock and cook gently for another 7 to 8 minutes.

Add the sardine pieces, cook for 2 minutes, then add the herbs and tomato concasse. Serve immediately from one large tureen or in individual bowls with a fresh chilled salad and crusty french baguette.

* You can remove the mussels from their shells before serving or leave them intact for presentation.

Share this recipe from Bouillabaisse....Delicious with your friends and groups

Another Super Bowl Super Snack!

Learn how to do Another Super Bowl Super Snack! for your friends and family. this revenue from Another Super Bowl Super Snack! it is delicious

Make Another Super Bowl Super Snack!

Ribs are totally delicious and most often associated with outdoor barbecues.  But with most of the country under snow and chilling temperatures, standing outside grilling ribs just isn't at the top of our lists....But, with the Super Bowl just around the corner and a recipe for ribs in the oven, there is no reason not to enjoy them! So make a huge bowl of ribs and let your friends and family dive in!

Sticky Sesame Pork Ribs

Serves 6

Total time:  45 minutes plus overnight marinating time

Ingredients

Ribs and Marinade
12 pork ribs
4 tbsp of sesame oil
8 tbsp of soy sauce
4 tbsp of honey
2 tbsp of golden syrup
3 tbsp of peanut butter
1 orange for juice
2 garlic cloves, crushed
2 tbsp of sweet chilli sauce
2 2/3 oz of fresh ginger, peeled and finely grated
1 tsp five-spice powder

To Cook
2 tbsp of vegetable oil
2 tbsp of sesame seeds

Directions

Marinade

In a large bowl, combine all of the marinade ingredients. Add the pork ribs and mix until coated in the marinade.

Cover the ribs and refrigerate for a minimum of 6 hours, or preferably overnight.

Ribs

Preheat the oven to 375°F. Add vegetable oil to a large roasting tray and heat for 5 minutes. Remove the hot tray from the oven and add the ribs.

Place back in the oven for 20 minutes, turning after 10 minutes. Cover in sesame seeds then bake for a further 3-4 minutes until golden.

Remove from the oven, allow to rest for 5 minutes then serve immediately.

Share this recipe from Another Super Bowl Super Snack! with your friends and groups

A Little Curry Anyone?

Learn how to do A Little Curry Anyone? for your friends and family. this revenue from A Little Curry Anyone? it is delicious

Make A Little Curry Anyone?

The definite flavor of duck is mellowed by an array of spices in this duck curry recipe. Cashew nuts are a tasty addition to this version of a household Thai classic.

Massaman Duck Curry

Serves 2

Total Time:  60 minutes

Ingredients

Duck Curry

2 duck breasts

1/2 onion, thinly sliced

1 1/2 tbsp of curry paste

2 cardamom pods

1 1/2 star anise

2/3 pint of coconut milk

1 tsp tamarind paste

1  potato, large, cut into 1 inch cubes

1 tbsp of palm sugar

1 oz of cashew nuts, roasted

1 handfuls of coriander, roughly chopped

vegetable oil

Massaman Paste

1 oz of peanuts, toasted until brown

1 large shallot, thinly sliced

2 garlic cloves, peeled, thinly sliced

1 red chilli

1/2 oz of fresh ginger

1 lemon grass stalk, crushed and chopped

1/2 tbsp of palm sugar

1 1/2 tsp fish sauce

1/2 tsp coriander seeds, toasted and ground

1/2 tsp cumin seeds, toasted and ground

1/4 nutmeg, grated

1/2 tsp ground cardamom

2 cloves

1/4 tsp ground cinnamon

Directions

Massaman Paste

Blend all of the ingredients into a smooth paste, adding a splash of water if necessary. The leftover paste can be frozen for future use.

The Curry

Remove the skin from the duck breast and cut into 3/4 in cubes.

Place a large frying pan over a high heat and add a small amount of vegetable oil. Once the pan begins to smoke, add the duck and cook until golden brown. Remove from the pan and set aside.

In a separate pan, fry the onion until golden. Add the cardamom pods and star anise and then stir in the curry paste, allow to sizzle for a few moments.

Pour in the coconut milk and bring to a gentle simmer. Cook to infuse for 20 minutes and then add the potato cubes, palm sugar and tamarind paste. Allow to cook for a further 20 minutes.

Return the duck back to the pan. Cook until the potatoes are soft - this will indicate the curry is finished.

Toast some cashew nuts in a pan. Arrange with the curry onto plates and serve immediately.

Share this recipe from A Little Curry Anyone? with your friends and groups

Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

Learn how to do Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink? for your friends and family. this revenue from Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink? it is delicious

Make Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn’t call for any hard-to-find ingredients.

And for the last time, Asian fish sauce is not hard to find. It used to be, but it’s now carried in every major grocery store, and I consider it a must-have in anyone’s kitchen.

Above and beyond the sauce, which is also our marinade, the other key to this recipe is finding some nice, thick, bone-in pork chops. While this will theoretically work with thin, boneless “chops,” we give ourselves much more room for error when it comes to achieving the perfect doneness.

Speaking of which, I shoot for about 140 to 145 F. internal temperature, which will produce a very juicy, tender piece of meat. Sure, you may see a subtle, pale pink hue, but it’s still perfectly safe to eat, and you’ll be amazed at how much nicer the texture is, especially after sitting in the brine-like marinade.

Of course, if you’re one of these people who always cooks pork well done, because your grandparents told you about the horrors of trichinosis when you were a kid, then fine. Go ahead and cook it all the way through, until it’s nice and dry, but you really are missing out. You’re still not convinced? Either way, I really do hope you give these sticky garlic pork chops a try soon. Enjoy!

For the marinade/sauce mixture (would probably be enough for 4 chops):

1/3 cup light brown sugar

6 to 8 cloves crushed or very finely minced garlic

1/4 cup rice vinegar

2 tablespoons Asian fish sauce

1 tablespoon soy sauce

1 tablespoon ketchup

1/2 teaspoon freshly ground black pepper

2 teaspoons hot sauce, or to taste

1 teaspoon vegetable oil

2 thick-cut pork chops, bone in (about 10 to 12-ounce each)

Share this recipe from Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink? with your friends and groups

French Classic

Learn how to do French Classic for your friends and family. this revenue from French Classic it is delicious

Make French Classic

From humble beginnings, provincial French cuisine with fluency, this traditional rabbit with mustard sauce (or lapin à la moutarde) is suitably classy - quick to produce and tasty. Quality ingredients are everything when using just a few. I recommend using a good quality Dijon mustard for this rabbit with mustard recipe, and to only whisk it in just before serving, this will help to retain the vibrancy of flavor

Rabbit with Mustard Sauce and Bacon

Serves 4

Total Time:  50 minutes

Ingredients

Rabbit Legs

4 rabbit legs, large

2 tbsp of butter

olive oil

salt

pepper

Mustard Sauce

2 shallots, peeled and chopped

1 garlic clove, chopped

white wine

1/2 cup oz of chicken stock

7 oz fl oz of whipping cream

2 tbsp of Dijon mustard

2 tbsp of butter

salt

pepper

To Serve

8 slices of smoked bacon

8 oz of French green beans, blanched

2 tbsp of butter

Directions

Preheat the oven to 350°F

Mustard Sauce

Add 2 tbsp. of butter to a stainless steel pan and allow to melt over a medium heat. Add the shallots, cook until soft, then add the garlic. Cook for a further 30 seconds, shaking the pan to distribute evenly, then add a good splash of white wine.

Bring to the boil, reduce the wine by half, then pour in the stock and reduce by half again.

Add the whipping cream and bring to a gentle simmer. Cook until slightly thickened - this should take approximately 5 minutes. Season and set aside.

Rabbit

Add 2 tbsp. of butter to a heavy, cast iron pan. Heat until foaming, then season the rabbit legs with salt and pepper and add to the pan. Cook over a medium heat, making sure you turn the legs often to achieve a golden-brown color all over. If you are concerned that the butter may start to burn, add an equal amount of olive oil while the butter is melting.

Place the pan in the oven and cook for 10 minutes, until the rabbit is cooked through and tender. Remove from the oven, keep warm and lay the bacon rashers out on a baking sheet. Cook in the oven until crisp, then let them rest in a warm place.

French Green Beans

Add the blanched beans to a pan with a large pad of butter to gently heat through. Quickly reheat the sauce until warmed through, then whisk in the mustard - this must be done speedily so that the flavor of the mustard remains vibrant.

Divide the green beans onto plates, then top each mound of beans with a rabbit leg, placing the bacon on top. Pour the sauce into the base of the dish and serve immediately.

Share this recipe from French Classic with your friends and groups

Flavorful, Moist, Tender...Calf's Liver

Learn how to do Flavorful, Moist, Tender...Calf's Liver for your friends and family. this revenue from Flavorful, Moist, Tender...Calf's Liver it is delicious

Make Flavorful, Moist, Tender...Calf's Liver

I know liver isn't everyone's cup of tea, but stop and think...it may have been the way it was prepared.  Let's update a sumptuous hearty supper with this calves liver and bacon recipe, serving the liver with creamy mash, buttery kale and a rich red wine sauce. The sauce is something of an undertaking, requiring a fair few ingredients and plenty of simmering time, but the deep, complex flavor of the finished result is worth the time taken to put it together, plus there will be plenty leftover to freeze and add a touch of luxury to other warming winter suppers. 

Calf’s Liver, Mashed Potato, Bacon and  Melted Onions

Serves 2

Total time: 3 hours, plus 3 hours to make the sauce. 

(remember, plenty leftover sauce to freeze and add a touch of luxury to other warming winter suppers).

Ingredients

Liver

1 lb of calf's livers

4 slices of bacon , thinly sliced

butter

sage leaves

Red Wine Sauce

2 1/4 lb of beef trimmings, diced

1 1/8 lb of rib of beef bones

3 1/2 oz of button mushrooms, sliced

1 carrot, sliced

1 leek, sliced

1 celery stick, sliced

1 onion, sliced

1 plum tomato, halved

2 oz of pancetta, whole

2 black peppercorns

1 star anise

4 fl oz of brandy

7 fl oz of port

7 fl oz of Madeira

1 pint of red wine

2  pints of chicken stock

2  pints of veal stock

thyme

bay leaf

1/2 lemon, juiced

1/2 bunch of parsley

Mashed Potato

1 lb of potato, peeled

salt

butter

milk

Melted Onions

4 oz of butter

1 lb of onion, thinly sliced

Curly Kale

11 oz of curly kale

2 oz of butter

Directions

Red Wine Sauce

Roast the bones and brown off the beef, then remove from the pan and drain. Fry off the carrots, leeks, celery and pancetta until caramelized, then add the onions and star anise to the pan and fry until golden brown. Sauté the mushrooms and add all the caramelized vegetables to the braised beef and bones.

Combine the port, Madeira and brandy in a large pan and simmer until reduced by half. Add the red wine and reduce by half again, then add the caramelized vegetables, meat and bones to the pan along with the tomato, stock and herbs. Simmer gently for 3 hours.

Melted Onions

While the stock is simmering prepare the melted onions. Cook the sliced onion very gently in the butter over a low heat until completely tender - this will take a couple of hours.

Pass the red wine stock through a fine sieve and reduce to a sauce consistency, adding the lemon juice and chopped parsley to the pan. Strain again and set aside until required, remembering to reheat.

Mashed Potato

Peel and cut potatoes then rinse under cold water for 10 minutes. Place in a pan and cover with water, adding 2 tbsp of salt per quart of water. Bring the pan to the boil and simmer until soft and fluffy.

Drain the potatoes and pass them through a potato ricer followed by a drum sieve to create a smooth purée. (A food processor works well to puree the potatoes). Add 4 oz of butter to the potato puree' Mix thoroughly and set aside until closer to serving time.

butter

Bacon

Place the bacon on a tray and cook in the oven at 400°F until golden brown. Drain on kitchen paper and allow to cool.

Kale

Bring a pan of water to the boil and blanch the kale in it for 2 minutes. Refresh in iced water, then sweat gently in butter ready to serve.

Liver

For the liver, heat a splash of oil in a frying pan until hot. Slice the liver into 1/2 in thick pieces and fry in the hot oil until golden brown. Turn the liver over, add a little butter to the pan and fry until golden on all sides. Leave to rest for 2 minutes before serving.

When ready to serve reheat the mashed potato slowly until it reaches a suitable temperature, mixing well to ensure the mash is smooth. Still stirring, add milk to the pan until the butter begins to emulsify.

To serve, pour a little of the red wine sauce onto the plate along with a generous serving of the creamy mash. Arrange a portion of kale onto the plate and top with the fried liver, spooning over more of the sauce. Garnish with the bacon and a couple of sage leaves and serve immediately.

Share this recipe from Flavorful, Moist, Tender...Calf's Liver with your friends and groups

A FUN Super Bowl Playoff Snack!

Learn how to do A FUN Super Bowl Playoff Snack! for your friends and family. this revenue from A FUN Super Bowl Playoff Snack! it is delicious

Make A FUN Super Bowl Playoff Snack!

These vegetarian tacos may be lacking meat, but they're definitely not lacking on flavor. This is an easy Mexican-inspired spice mix for a vegetarian mince filling, and when paired with a homemade guacamole, you have tasty, crunchy, creamy, spicy packages ready to devour.

Vegetarian Tacos

Serves 6

Total time: 40 minutes

Ingredients

Taco filling

1 1/3 lb of vegetarian mince, frozen (or mixed vegetables you mince)

1/2 red pepper, sliced

1/2 green pepper, sliced

1 large onion, sliced

1/2 iceberg lettuce, shredded

1 handful of coriander, leaves picked

4 oz of cheddar, grated

1 1/2 tbsp of olive oil

1 pinch of salt

1 pinch of pepper

Spice mix

1 tbsp of chilli powder, mild

2 tbsp of onion powder, or celery salt

1 tsp ground cumin

1 tsp paprika

1 tsp oregano

1 tsp garlic powder

1 tsp sugar

1 tsp salt

1 tsp cornflour

Guacamole

2 avocados, ripe

1/2 red onion, finely chopped

1 tomato, diced

1/2 lime, juice only

1/2 tsp Tabasco, to taste

2 tsp olive oil

1 pinch of salt

1 pinch of black pepper

1 handful of coriander, chopped

To serve

6 crunchy taco shells or Tostito scoops for bite sized portions

Directions

Taco Filling

Place a frying pan over a medium-high heat and add the olive oil. Once hot, fry the peppers and onion for 1 minute.

Add the frozen vegetarian mince and cook for 5 minutes.

As the pan starts to dry out, add the spices, sugar, salt and cornflour and stir to combine/

Once combined, pour in 6 3/4 fl oz of water and bring to the boil. Cook for 4-5 minutes until the mixture thickens to coat the mince. Season with a pinch of salt and pepper and keep warm.

The Guacamole

Halve the avocados and remove the stones. Scoop out the flesh into a mixing bowl.

Add the onion, coriander, lime juice, olive oil, tomato and a few drops of the Tabasco.

Season with salt and pepper. mix the ingredients together to form guacamole.  Do not add onions to the mixture until 20 minutes before serving to prevent sulfurous gases being given off and making the guacamole bitter and the onions over powering.

Before filling the tacos, warm up the mince in the pan and heat the tacos through in a hot oven according to packet instructions. (or use Tostido scoops, no need to warm up)

Lay the tacos out onto plates and add the lettuce, coriander, grated cheese and Tabasco. Build them as you like and top or serve with the guacamole.

Share this recipe from A FUN Super Bowl Playoff Snack! with your friends and groups