Total Time 1 hour 30 minutes Serves : 8 1/4 cup canola oil 1 yellow onion, coarsely chopped 5 garlic cloves, smashed 2 large ancho chiles, seeded and torn into large pieces 1 teaspoon fennel seeds 1 cup dry white wine 1 28-ounce can crushed tomatoes 1 cup 2-percent milk 2 dozen cherrystone clams, scrubbed Salt and freshly ground pepper 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces 1 small red onion, finely chopped 1 celery rib, finely chopped 1 fennel bulb, finely chopped 1 10-ounce package frozen corn kernels, thawed 1-1/2 teaspoons smoked sweet paprika 1 pound skinless halibut fillet, cut into 1-1/2-inch cubes 1 pound shelled and deveined medium shrimp Oyster crackers or crusty bread, for serving 1 In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk. 2 Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot. 3 Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper. 4 Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil. 5 Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread. TIP: This dish can be prepared through Step 4 and refrigerated overnight. Suggested Pairing Round, full-bodied Viognier.
This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving. I acquired the recipe from my sister-in-law (Mamie L.) who got it from her mother. 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 4 ounces unsweetened chocolate 6 tablespoons unsalted butter 1 teaspoon pure vanilla extract 2 eggs, lightly beaten Chocolate Frosting (recipe below) 1 Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. 2 In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla. 3 Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely. 4 Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting. Chocolate Frosting : 1-1/3 cups heavy cream 1-1/2 cups sugar 6 ounces unsweetened chocolate 1 stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt 1 In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. 2 Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.
Prep :10 Minutes Total : 1 Hour 50 :Minutes Serves : 4 The secret behind these easy-to-eat boneless ribs (and why they’re one of our most popular dishes of all time) is the quick homemade barbeque boneless ribs.
3-4 pounds boneless pork country-style ribs 2 tablespoons olive oil 1/2 teaspoon seasoned salt 1/2 large onion, sliced 1-1/2 cups water 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon chili powder 2 dashes red pepper sauce 1 Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes. 2 Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit. 3 After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful. 4 Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately. About thos dish : Boneless country-style pork ribs can be found right next to pork chops in your grocery store. For an easy make-ahead freezer meal option, split recipe between two pans and freeze one for later. This recipe also multiplies well to feed a crowd. Before you start basting, reserve some of your BBQ sauce to serve hot at the table with the finished ribs. If needed, cover ribs with foil for the final 30 minutes of cooking to keep them from drying out. Continue to baste every 15 minutes. When the ribs are done, they look all glazed and wonderful. And you can’t even imagine how good they smell .
Prep :15 Minutes Total : 15 Minutes Serves : 4 You know those evenings when you don’t want to cook but you don’t want to order takeout either? Enter these chili garlic shrimp rolls; you can make in less tan a hour . They are deliciously good.
1/2 pound cooked salad shrimp 1/4 cup coarsely grated carrots 1/4 cup thinly sliced radishes 1/4 cup chopped celery ribs 1/4 cup chopped celery leaves 1/4 cup mayonnaise 2 teaspoons chili garlic sauce 2 teaspoons soy sauce 1/4 teaspoon salt 1/8 teaspoon pepper 4 hot dog buns, sliced 1 In large bowl, stir shrimp, carrots, radishes, celery, celery leaves, mayonnaise, chili garlic sauce, soy sauce, salt and pepper until well combined. 2 Spoon mixture evenly into hot dog buns. Serve immediately. Tips : Shrimp mixture can be made ahead and kept in an airtight container in the refrigerator for up to 1 day.
Swap hot dog buns for your own favorite split bun, such as hoagie rolls or brioche rolls.
