The Arrogant Chef's Clam Chowder

It was rainy and very cool here today. Decided to make some clam chowder. Got this recipe off the Internet last year sometime. Not sure where I got it, but it is delicious. Probably breaks the clam chowder purist's rules but hey I'm all about taste and this tasted fantastic.

Clam Chowder  

Ingredients:

1/2 pound bacon, cut into 1/2 inch pieces

5 unpeeled new potatoes, diced

2 carrots, diced

salt and pepper to taste

2 (6.5 ounce) cans chopped clams with

juice

2 (1.8 ounce) packages dry leek soup

mix

1 quart half-and-half

Directions:

1. Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.

2. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

3. Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more



Steak Sandwiches with Shallot-Thyme Aioli

This is an outstanding sandwich. I got the recipe while visiting my son in Vancouver.

Steak Sandwiches with Shallot-Thyme Aioli

2 tsp. Whole peppercorns

4 tsp. + 1 tablespoon minced thyme

Kosher Salt

One thick sirloin

½ cup mayonnaise

1 large shallot minced

1 ½ tablespoon olive oil

1 tablespoon of sherry vinegar or fresh lemon juice

¾ teaspoon Dijon mustard

Olive oil for brushing

Freshly baked Italian crusty bread

1 bunch watercress

1.       Coarsely grind the peppercorn. Mix with 4 teaspoons of thyme and 2 teaspoons of salt. Pat the steak dry. Press the spice mixture into both sides of the meat and let marinate while you prepare the aioli.

2.       In a small bowl combine the mayonnaise, shallot, oil, vinegar or lemon juice, mustard, remaining one tablespoon of thyme and freshly ground pepper and mix to combine and set aside.

3.       In a heavy frying pan add oil add steak and cook to desired doneness. Transfer to a plate and let rest for five minutes.

4.       Meanwhile pre-heat the broiler. Brush one side of each bread slice with a little aioli and broil until brown. Place two to three bread slices on plates, spread each with more aioli and top with watercress.

5.       Thinly slice the steak on an angle across the grain. Arrange meat on top of watercress and serve immediately

"Tuppercook's" Gourmet Grilled Cheese

Grilled cheese has always been one of those simple to make comfort sandwiches. "Tuppercooks" takes the grilled cheese sandwich to a whole new level with this recipe.

Italian Bread w/ butter on the outside

Slice of American cheese

A slice of heirloom tomato that covers the whole thing

Fresh basil covering the 'mater

Sliced fresh onion on the basil

A slice of Swiss cheese

Toast that baby 'till it's golden brown.

Made this tonight and had with a cold Stella. Great sandwich.

Charcoal BBQ

I have just started BBQ'ing with a charcoal grill. I will never go back to propane. The taste is incredible. Much better than gas or propane. A little more time consuming (but only a little if you use a chimney starter) but the extra time is worth it. I am anxious to see how this works in the winter when it is minus twenty. Here is a picture of the burgers I made last night on the grill. The burgers were seasoned with Worcestershire Sauce, seasoning salt, and a little onion powder. They were delicious!

Sometimes You Have to Compromise

Veggie or Meat Lover's Pizza? If you can't agree then compromise. This delicious pizza was half veggie with onions, mushrooms, green pepper, broccoli, and on the meat side hot cappicolo, bacon, pepperoni with a base of onions and peppers. Turned out great.

Lobster Rolls and Fries

Lobster rolls are one of my all time favourites. There are many takes on how lobster rolls should be made. This is the recipe that I use to make my rolls. It is important to use top split hot dog rolls. Just butter them up and grill them until they are golden brown. I usually just use a frying pan to do this. The addition of fennel is somewhat different. It adds a nice little crunch and a very pleasant flavour.

As far as the fries be sure to always double fry your fries. For the first fry, I fry at low temperature for about 10 minutes. I then put them in the fridge for a few hours. The second fry is at high temperature for about 3-4 minutes or until they are golden brown. I use russet potatoes which I cut by hand. I leave the skin on for more flavour. Give these a try. I guarantee you will like them.

Lobster Rolls


1 tablespoon butter, softened
top split hot dog rolls
4 lettuce leaves
1 1/2 pounds cooked and cubed lobster meat
½ cup mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce
2 green onions, chopped
1 stalk celery, finely chopped
Salt and pepper to taste
1 pinch of fresh chives
½ cup chopped fennel

Instructions:

Remove lobster meat

Combine mayonnaise, mustard, green onions, celery, lime juice, hot sauce, and chives. Stir in olive oil and season with salt and pepper.

Combine lobster meat and fennel and toss with enough mayonnaise to moisten.

Place lettuce leaves in the rolls and heap with lobster mixture.

Meat Lover

Well my new charcoal BBQ makes simply wonderful steaks. This is a man size steak I had last night with some fried mushrooms, onions, and zucchini fresh out of the garden. Although the charcoal BBQ takes a little more time, the taste can't be beat. The other key to making great steaks is to marinate them in olive oil over night. Nothing else. Remove from the fridge and let them come to room temperature before throwing them on the grill. The final touch is to dust them with sprinkles of your favourite seasoned salt. Steak perfection every time.