Month: October 2011 (Page 2 of 4)

Chef Beau MacMillan’s Clam Chowda’…as interpreted by Heidi Lee

October 21, 2011 / / 0 Comments

Want to know a secret?  I have never made clam chowder (chowda’ or otherwise).  Whilst generally leaving this Eastern Seaboard delicacy to the experts, I was goaded into coming up with one on the fly because Beau is just a bit too busy being waxed for his newest superstar action figure – Next Iron Chef ~ Super Chef”.  He blurted out this “Soup of the Week” on the show so we went with it.  When recently asked for the recipe he texted, “I’m in Maui!”  Enough said.

Anyhoo, as I’m always up for a challenge, here it is.  Please keep in mind that this has never been tested or tasted.  I just plopped myself down at my laptop – deadline ever present – and pulled it out of my….litany of amazing culinary talent.  Take it as you will.

Heidi and Beau’s Clam Chowda’!  (Bowston accent included)

Serves 2 – me and Bo Mac – next time he’s in town!

Ingredients:

  • 1 Pound Fresh Manila or Butter Clams (Beau takes big bites, so I go for 2 pounds)
  • 1 Cup Clam Juice (divided)
  • ½ Cup Chicken Stock
  • ½ stick butta’
  • 2 cups mire poix  – equal parts celery, onion, carrot – small dice
  • ¼ Cup Sherry
  • 2 T. fresh thyme
  • 2 Cups heavy cream
  • ½ to 1 Cup Mashed Potatoes (you’ll need to know how to make these, I have a deadline to meet)
  • S&P (white pepper is best here)

For the Clams:

  1. In a large sauté pan over medium heat, pour in 1/2 Cup clam juice and stock. Let come to a rolling simmer and then add the clams.  Cover and cook until the clams just start to open.  Remove from heat and strain, reserving the juice.  Pull those luscious little clams out and set aside to cool.  (They don’t have to be completely cooked at this phase….just easy to open shells)  Set a few aside for garnish, in the shell.

For the Base:

  1. In a large saucepan over medium high heat, sauté the mire poix in the butter, adding a pinch or two of salt, until translucent – about 5 minutes.
  2. Increase heat to high and add the sherry, reduce until almost all the liquid is gone, about 1-2 minutes.  Add the thyme and the liquor from the clams, plus another 1/2 cup of clam juice and cook for a minute or two.  Reduce the heat to medium and add the heavy cream.  Let cook for about 10 minutes until it starts to thicken and remove from the heat.
  3. Strain the mixture into a non-metallic bowl and return the ‘soup’ to a sauce pan on medium.  Whisk in the mashed potatoes and check to see if this is your desired consistency.  You can always add a bit of wine to thin it out, or more potatoes to thicken it up.
  4. At this point, add the clams and a bit more fresh thyme.  Let cook for 3-4 minutes on low.  Adjust seasonings.  Serve piping hot in a big ole’ bowl topped with a few of those clams in the shell (see picture) and some fresh thyme sprigs.  Crunchy bread,  a ‘stick a butta’ and you’re in business!  Sit down, turn on Food Network and watch our home town hero duke it out.   Next Iron Chef – Super Chefs airs Sunday, Oct. 30th on the Food Network:)

On a personal note:  Beau MacMillan (Bo Mac) is one of the most unassuming, unpretentious culinary geniuses I have ever encountered.  I’m proud to call him a friend and am grateful for all of his support and his BIG, HUGE HUGS!!! Love ya, dude!!

 

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The Weekly Whet ~ Classic Gin Martini with Bombay Sapphire

October 21, 2011 / / 0 Comments

This is one of the lady’s favorite drinks!  Although I generally opt for a quality Vodka, I asked the boys around my table, (Beau MacMillan, Mark Tarbell, Lee Hillson, Charlie Kassels and James Porter) to name their poison and they all chimed in with something akin to, “My favorite Vodka is Gin!”  Where else could you go from there except the exceptional ~ Bombay Sapphire!

 

 

 

Since we’re dropping names, we snagged this classic from their website.  Thanks, Bombay…you made my day.  Oh, I guess Martini’s make me rhyme!!

 

2 oz. Bombay Sapphire Gin

Dash Dry Vermouth

3 large Olives

1 Cup Ice

 

Fill you shaker with ice and immediately add the Gin and Vermouth.  Swirl gently and with rhythm.  Strain into Martini Glass and plop in those Olives.   What better way to start the day…um, I mean weekend:)  Enjoy!!

No Bones About It….

October 19, 2011 / / 0 Comments

Dear Sunset’s Savor the Central Coast Organizers:

Now that the shock of the event has worn off a bit and my sulfite levels are returning to normal, I have a few bones to pick with you. I may be a bit of a rookie when it comes to full-blown press tours, but I didn’t just fall off the turnip truck either. I’ve been in this business for a few minutes now, and I have a pretty good idea of how these jaunts are supposed to pan-out for media teams. This just didn’t cut it.

 

 

Let’s start with Day One. After consulting the detailed itinerary you sent us in advance of the trip, we made our way to Morro Bay for a private paddle boarding tour with a really hot surfer-dude named Matt from Central Coast Stand Up Paddle Boarding. You can only imagine what a drag that was. Harbor seals bobbed their heads up to say hello, water fowl dove for their breakfast, breaking the glass-like surface of the Estuary. No one took to the drink and meanwhile, back in Paso, the television in our hotel room remained dark and quiet as we missed precious hours of daytime programming. I’m still feeling pangs of regret.

After our paddle boarding “sesh” with Matt, we got this big, over blown greeting from Chef Kirk and “Bitches” at Miss Lola’s South Side Grill. We were soon joined by Mr. Know-it-all Oyster Farmer, Neal Maloney, who was about as cute as they come. He taught us a thing or two about shucking (no, that’s not a euphemism), and we enjoyed more oysters. We switched to wine (when in Rome…) and had a gorgeous grilled pear salad, more oysters, and maybe a smidge more wine.  We finished off the meal with a slice of the most heavenly chocolate cake I’ve ever planted my face in. The two and a half hours we sat there, stuffing ourselves was pure torture. We couldn’t wait to leave. 

 

After a shower and a nap back at the hotel, we braced ourselves for the big kick-off event at Hearst Castle. Puh-lease.  An elegant, candlelit, tapas-dinner perfectly paired with local wine? Where have you been for the last five years? A kick-off event is supposed to be full of messy drunks, long lines, and bland, lukewarm food. Instead, you gave us breath-taking views, the best local fare, brand new Infinity cars to zip us up and down the hill in style, and a crowd of well-mannered, interesting folks. What’s the deal, Sunset?

 

Now this is where things get really disappointing. The next morning, we took an air-conditioned tour bus to First Crush, where I hopped on a tractor with Lowell, grape-stomped with Sara Shneider, wine editor for Sunset Magazine, and had a gourmet lunch catered by those food geniuses over at Thomas Hill Organics. Lunch included more wine, of course. Punch-drunk and sated, we were bussed back to Paso where we fell into our cushy beds at the Marriott (they give you 4 pillows each!) and snoozed until our next event. We can’t believe you subjected us to this type of cruelty!

 

 

 

 

 

 

That night, we attended The Sunset Western Wine Awards at Pismo Beach Pier. The perfect sunset over the Pacific Ocean was oh-so cliché. Add to that the convenient parking, generous pours, amazing food and another appearance by Chef Kirk and that Neal Maloney character and you’d think we’d had a pretty good night, right? I guess, if you’re into that sort of thing…

 

Ah, the Main Event…sounds like a Barbra Streisand movie, bad perm and all.  We arrived to find that we had our own private Idaho in the centuries-old “Wells Fargo Building” at Santa Margarita Ranch. It was a scorching day, but the building was cool and comfortable. Other event attendees peered in through the windows looking distraught as they watched attentive staff members bring us snacks and bottled water. Then of course, you stuck me with Cat Cora, as if I was prepared for that. We talked soup and muppets.  To top it all off, my next guest, Margo True, Sunset’s Food Editor, was a complete lush. Direct quote, “I’m HOT and I’ve had A LOT to drink!”  All in all, cool, but hey, you get where this is heading.

 

Then, Neal showed up again. I think he was stalking me (Editor’s Note: A third party tends to think it was the other way around…). His oysters were roasting just outside, so I ate 1 or 5—you know—to be polite.

By this time, we were really ready to hit the road.  But No!!! That darn itinerary indicated that we had to attend a sit down dinner at Paso Glow. The dishes prepared by Chef Jeffrey Scott and Chef Kevin Fryburger were truly amazing. Again, our wine-maker, Hans, kept it flowing at our Vina Robles table. Everyone goaded me into using the lapel pins as earrings and being the considerate celebrity that I am, I did.   

So, there we were, Emily and I, in our hotel room, drinking a gorgeous 2007 Ortman Cuvee Eddy which Sara Shneider forked over in the parking lot of Paso Robles Inn at evening’s end. We were pretty exhausted and a bit perplexed: “We came all this way for that? Why?”

Oh, I know….BECAUSE WE LOVED EVERY SINGLE MINUTE OF IT! You had to know I was joking, right?  Luckily, I’m a radio personality and a writer. I had to give up my dreams of being a TV star because a “Poker Face” is not a mask I wear well.

Thank you so, so much for everything you did to make Savor the Central Coast such a unique, invigorating, and once-in-a-lifetime experience. We hope our little company and show did you justice. Should you ever need us again, we’re just a phone call or an e-mail away. And, um, speaking of phone calls, does anyone have Neal Maloney’s cell number? His voicemail must not be working…

Editor’s Note: Neal Maloney changed his contact information shortly after the Savor the Central Coast Event. He refused to comment further on the matter.

Moroccan Chicken

October 18, 2011 / / 0 Comments

My brother Michael never stops creating new recipes. When I heard that he was in a Middle Eastern ‘food mood’ (I love Middle Eastern food—the blend of sweet and savory spices is unexpected and totally amazing!), I asked what he had up his sleeve. He tells me that this is his ‘latest and greatest’—I’ll let the readers of ITS help decide!

Moroccan Chicken

  • 1 small onion, chopped
  • 1 T. olive oil
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 tsp. cinnamon
  • 1/4 tsp. alleppo pepper or cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 14 oz. cooked, shredded chicken 8 green olives, sliced
  • 8 black olives, sliced
  • 1/3 cup dried prunes, chopped
  • 1/4 cup dried apricots, chopped
  • 3/4 cup chicken stock
  • 1 T. tomato paste
  • 1 T. white wine vinegar
  • salt and black pepper to taste
  • 1 tsp cornstarch
  1. In a large saucepan, sauté onion in oil just until starting to brown.  Add the celery, garlic, and red pepper and sauté for 2 minutes longer. 
  2. Add the spices, chicken, olives, and dried fruit; add the stock, tomato paste and vinegar.  Cover and cook over medium low heat for 20 minutes. 
  3. Mix cornstarch and 2 Tbsp water in a small bowl.  Add to saucepan and stir to thicken.  Serve over rice, couscous, or flatbread.  Add chickpeas to make a heartier meal.

 

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Bobbie’s Caramel Rice Krispie Bars

October 17, 2011 / / 0 Comments

OK… this isn’t an ‘original’ recipe by my Mom (Bobbie), but she does love Caramel Rice Krispie Bars with all her heart. Be prepared for a ‘grown up’ version of everyone’s favorite childhood treat and remember… share the love.

Bobbie’s Caramel Rice Krispie Bars

Makes 1 large pan of bars

For the Caramel Filling:

  • 14 oz can sweetened condensed milk
  • 1-14 oz package soft caramels
  • 1/4 cup (1/2 stick) butter or margarine

For the Rice Krispies and Assembly:

  • 1.5 lbs (1 1/2 bags) miniature marshmallows, DIVIDED
  • 1 1/2 cups (3 sticks) butter or margarine
  • 8 cups rice krispie cereal
  1. Make caramel filling by melting all caramel filling ingredients in a small saucepan over low heat or in the microwave.
  2. Make rice krispie mixture by melting 1 lb. marshmallows and butter in a large bowl in the microwave; stir in rice krispie cereal to coat.
  3. Place 1/2 of rice krispie mixture in 15 x 10” jelly roll pan. 
  4. Place remaining 1/2 lb (remaining 1/2 bag) of mini marshmallows on top of rice krispie layer.
  5. Pour caramel filling on top of marshmallows.
  6. Make sure you hands are slightly damp and press remaining rice krispie mixture on top of the caramel.
  7. Allow bars to set up in the refrigerator before cutting (spray your knife with cooking spray so it does not stick).

 

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Mostly Meatless Mondays! Roasted Poblano Peppers with Spicy Pumpkin Puree

October 17, 2011 / / 0 Comments

Just so you all know, I basically pull most of these recipes out of my ass.  So, you might want to be a bit diligent in reading it all the way through and SERIOUSLY adjusting the seasonings to your taste.  On the other hand, they usually work out pretty good!

 

 

 

 

 

Roasted Poblano Peppers with Spicy Pumpkin Puree

 

Roasted Pablanos:

Pre-heat oven to Broil:

  • 4 Large Pablano Peppers
  • 1 T. Vegetable Oil
  • S&P to taste

Rinse peppers and pat dry with a paper towel.  Lay peppers on a baking sheet and coat with the vegetable oil.  Place 1 rack down from the broiler element.  I leave the oven door open and smidge so I don’t forget to check them.  Let them do their thing until the skin blisters and is black.

Remove from oven and place in a Ziploc bag for about 10-15 minutes.  Keep the stem on and gently pull the skin off.  Set aside.

Pumpkin Puree:

Pre-Heat oven to 275 degrees:

 

  • 1 Medium Sized Pumpkin
  • 1 T. Vegetable Oil
  • ½ C. Yellow Onion, Small Dice
  • 2 T. Garlic, Minced
  • ½ Cup Shaved Carrot
  • 1 T. Cumin Powder
  • 1/2 t. Red Pepper Flakes
  • 1 Cup Vegetable or Chicken Stock (approx.  depends on the yield you get from your pumpkin)
  • S & P to taste
  • ¼ C. Heavy Cream – optional
  • 2 T. Fresh Cilantro for Garnish

Slice the pumpkin in half and scrape out seeds and all that stringy stuff.  Just cover the bottom of a baking sheet with water and invert the pumpkin halves (face down) on the tray.  Put in the oven and bake until a knife easily slides through.  About 40 minutes.

Remove from oven.  When cool enough to handle, spoon out the meat into a glass bowl and set aside.

In a medium sauce pan over medium high heat, sauté the onions and garlic until translucent.  Reduce heat and add the carrot, cumin and red pepper flakes – stir constantly for 3-4 minutes.  Add the pumpkin, stock and salt and pepper reduce to low and let cook until the flavors meld and the liquid has evaporated.  Add the cream (if desired) and puree with an immersion blender or put in a food processor.

Using a paring knife or kitchen shears, cut the pablano up the middle and remove the seeds and pith.  Spoon the pumpkin puree into the cavity and garnish with fresh cilantro.  At this point, you could also sprinkle the pepper and puree with a Manchego or Queso Blanco and broil until bubbly.

This would go nicelywith a gently seasoned green or bibb leaf salad and some ripe tomato slices.

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