While recently re-watching an episode of "Throwdown" my feelings about clam chowder have once again been brought to the surface. I don't want to go on and on bashing one or the other,but having recently visited Boston I have confirmed my suspicions.
I was lucky enough to try Boston Chowda's rich and creamy chowder. And it made me realize once again that Manhattan clam chowder is well...soupy.In my opinion chowder should be thick,creamy and delicious. Am I the only one who feels this way???
Sunday, January 24, 2010
Friday, January 22, 2010
Pork tenderloin roulade
This was a spur of the moment recipe born out of boredom and necessity.It was one of the rare ones that work out way better than expected. The cayenne by the way is completely optional.
Pork Tenderloin
Filling
1 ts. salt
1/4 tsp black pepper
1 1/2 tbs Fresh parsley
1 cup spinach chiffonade
2 tbs. butter
Cayenne pepper to taste
Place the tenderloin with the skinny end facing you. With a boning knife(Or Chef's knife) Start a small incision in to the side. Open the slit and continue until the tenderloin is opened as much as possible. Melt the butter and apply to the inside of the pork. Apply the filling onto of the butter. Roll the pork back up and truss with butchers string.
Pork Tenderloin
Filling
1 ts. salt
1/4 tsp black pepper
1 1/2 tbs Fresh parsley
1 cup spinach chiffonade
2 tbs. butter
Cayenne pepper to taste
Place the tenderloin with the skinny end facing you. With a boning knife(Or Chef's knife) Start a small incision in to the side. Open the slit and continue until the tenderloin is opened as much as possible. Melt the butter and apply to the inside of the pork. Apply the filling onto of the butter. Roll the pork back up and truss with butchers string.
Butternut squash soup
This makes a rather thick soup but I like soup nice and thick. The texture actually comes out more like a chowder but butternut squash chowder just sounds weird...
Butternut Squash Soup
3.5 lbs butternut squash
1 Cup brown Sugar
1 Ts. Cinnamon
Pinch kosher Salt
Pepper to taste
1 Cup Half and Half
1 Cup Whole milk
Peel and cube the squash into 1/2 in cubes. In the largest pot you can find add the squash, cover and bring to a boil until the squash yields to a paring knife. Drain squash and return to pot,using a potato masher mash the squash and add the Brown sugar, cinnamon,salt,pepper,Milk and half and half. Blend until smooth and creamy.
Butternut Squash Soup
3.5 lbs butternut squash
1 Cup brown Sugar
1 Ts. Cinnamon
Pinch kosher Salt
Pepper to taste
1 Cup Half and Half
1 Cup Whole milk
Peel and cube the squash into 1/2 in cubes. In the largest pot you can find add the squash, cover and bring to a boil until the squash yields to a paring knife. Drain squash and return to pot,using a potato masher mash the squash and add the Brown sugar, cinnamon,salt,pepper,Milk and half and half. Blend until smooth and creamy.
Internet problems
I just wanted to let everybody know that I can't get any internet connection on my home computer...the one with all the recipes. So I will be transferring them to this one and posting them in the next few days.
Tuesday, January 12, 2010
Boston Ma
Well I've been back for less than 24 hrs and I already miss Boston. The city itself was amazing. The neighborhoods we went to were very clean and the people were very nice. Now onto the best part...the food. I never understood the saying"tastes of the ocean" until I ate fresh oysters at Durgin Park. Aside from the amazing oysters my friend ordered a nice 1 lb lobster. Let me be the first to say that the tomalley (the green stuff)is absolutely delicious! And this is where I may lose some of you but it must be said...Lobster eyes are amazingly good. If you like clams then I high advise giving this a try,although you do have to peel them. All that being said I'm now off to google to find some excuse to visit boston again!
Take care,Hector
P.S New recipes by the end of the week ;)
Take care,Hector
P.S New recipes by the end of the week ;)
Friday, January 8, 2010
Garlic mashed potatoes
This is a great winter time recipe. And the best part is you can use the leftovers to make great potatoes patties! I have been thinking about doing a version with some parsnips and a little bit of ginger, thoughts?
Garlic Mashed Potatoes
6-8 medium potatoes
1/4 cup fat free butter milk
1 cup whole milk
8 cloves garlic
salt
pepper
Peel and slice potatoes into 1/4 inch cubes. Place cubes in pot and bring to a boil for 20 minuets. Dice 8 cloves of garlic and add to buttermilk and whole milk. Bring milk and garlic mixture to a barley heat through. Keep a close eye and make sure the milk does not curdle. Once potatoes yield to a paring knife mash slightly and add milk mixture a little bit at a time mashing between each addition. EIther keep the potatoes texture lumpy or take them to a hand mixer for a smooth and creamy texture.
Garlic Mashed Potatoes
6-8 medium potatoes
1/4 cup fat free butter milk
1 cup whole milk
8 cloves garlic
salt
pepper
Peel and slice potatoes into 1/4 inch cubes. Place cubes in pot and bring to a boil for 20 minuets. Dice 8 cloves of garlic and add to buttermilk and whole milk. Bring milk and garlic mixture to a barley heat through. Keep a close eye and make sure the milk does not curdle. Once potatoes yield to a paring knife mash slightly and add milk mixture a little bit at a time mashing between each addition. EIther keep the potatoes texture lumpy or take them to a hand mixer for a smooth and creamy texture.
Sorry It's Been a while since posting but the holidays kind of took over. But hopefully I will be back and frequently posting! This weekend yields a trip to Boston,Ma and a lunch at Durgin Park and I cannot wait to try their baked beans! Then in February it's off to meet my hero Alton Brown in Pa. Hopefully once I return to Boston I can post another recipe or two for you al to try. Please keep checking back!!!
Take care,Hector
Take care,Hector
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