Gorgeous!!!Hit the grinder today. Some venison sausage with Bay & Garlic, venison & beef Hot Links (to be smoked tomorrow) and some pork Cheese & Parsely Italian.
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Quick dinner, Italian sausage, pasta, broccoli, etc.
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Tom
Now that I know how easy it is to make, it will become a staple.Those pizzas and that chowdah look magnifico!!!!
Now I want clam chowder. But it's 4:43AM and, alas I have no chowder simmering.
(Applies palm firmly to forehead)
C'mon man..We're begging for the recipe. Hook us up dog how'd you do it ?Now that I know how easy it is to make, it will become a staple.
Real easy:C'mon man.. We're practically begging for the recipe. Hook us up dog how'd you do it ?
You da man. Will try this once corn is in season - very soon. ThanksReal easy:
1 medium white onion
2 celery stalks
2 or 3 Russet potates (depending on size)
Four 6 oz cans of chopped clams in liquid
2 Bay leaves
1 can of corn
2 cups of chicken broth
1 cup of heavy cream
Chop up onions and celery to your size liking. Put some butter in a pan and cook until they soften a bit- chop up the potatoes while your waiting. Drain clams and save the juice. When the onions and celery are softened, add the chicken stock, bay leaves, potatoes, heavy cream, corn, clams, and clam juice. Bring to low simmer. Add salt and pepper to taste. Once the potatoes soften up (about 20 minutes in my case), add clams and corn, and simmer for another 5-10 minutes.
This is all pretty general. I ended up adding a little more stock because it thickened a bit more than I liked. Also, near the end, I chunked a half stick of butter in. It gave it a real rich taste. Since I know that this works, the next time I will go with fresh corn and clams.
You’re welcome.You da man. Will try this once corn is in season - very soon. Thanks
Very nice Brian. I need to consider adding duck to my rotation.
Real easy:
1 medium white onion
2 celery stalks
2 or 3 Russet potates (depending on size)
Four 6 oz cans of chopped clams in liquid
2 Bay leaves
1 can of corn
2 cups of chicken broth
1 cup of heavy cream
Chop up onions and celery to your size liking. Put some butter in a pan and cook until they soften a bit- chop up the potatoes while your waiting. Drain clams and save the juice. When the onions and celery are softened, add the chicken stock, bay leaves, potatoes, heavy cream, corn, clams, and clam juice. Bring to low simmer. Add salt and pepper to taste. Once the potatoes soften up (about 20 minutes in my case), add clams and corn, and simmer for another 5-10 minutes.
This is all pretty general. I ended up adding a little more stock because it thickened a bit more than I liked. Also, near the end, I chunked a half stick of butter in. It gave it a real rich taste. Since I know that this works, the next time I will go with fresh corn and clams.
Try it with corn on the cob too. Peel the husk back, wrap in bacon, reapply husk......outdoor grillGobsmacked! I am on that like ugly on an ape.
We love it. The skin takes a bit of manhandling to remove. I use a large sharp chef's knife. I like to pick ones that have a longer neck because that's where all the flesh resides. Make your first cut separating the neck from the bulb, then skin it with your knife. Cut orange flesh into 3/4" squares, place into bowl, add a few table spoons of olive oil, salt, pepper and garlic powder. Give it a good toss to coat and everything, place squares on cookie sheet and spread them out, put in to pre-heated 400 degree oven for about 20 minutes.I am going to try butternut squash.