Food porn number one:
Sticky Lips BBQ Sauce then served them up with baked potatoes topped with butter, sour cream and chives and a fresh green salad topped with Catalina dressing. Mmmm, my grumbly tummy is almost feeling hungry again.
On a previous night I had whipped up some bread dough and baked a loaf of bread to go along with one of our meals while the girls were here. As usual I used the base recipe from one of my favorite cookbooks, Artisan Bread in Five Minutes a Day. We still had some bread leftover from that so I decided to make some clam chowder to go along with it. It was a good soup day and I wanted to show The Man of My Dreams that I could make a really good chowder. Oh, and by the way, I just discovered the author's of this cookbook have a blog now. Somehow I've missed it in the past, you can check it out here: Artisan Bread in 5.
I looked at several different recipes and ended up pulling out my old recipe for Seafood Chowder that I've been making since high school. Here's the recipe written down in my "Cooks Notebook" that my mom gave me back in 1983.
I chopped and fried 4 slices of bacon, removed the bacon to drain and fried one chopped white onion, 2 chopped garlic cloves, 2 stalks of chopped celery and about a teaspoon of fresh chopped thyme in the bacon fat. Bacon fat rocks!
I then used the chicken stock I had made with the smoked chicken carcass from our dinner the other night - about 1 and a half cups of that and a bottle of clam juice went into the pot as well. I added two chopped carrots, 2 peeled and diced yukon gold potatoes and a bay leaf to the broth. That simmered for about 15 minutes until the vegetables were tender. I then added 3 cans of clams along with their juice and continued to simmer that for about 5 minutes. Then I added the cooked bacon, 2 cups of cream, 1/4 cup chopped parsley and 4 tablespoons of dry sherry. I didn't need to add salt, the bacon and my chicken broth had enough salt in them so that wasn't necessary. I ground some fresh pepper on top, stirred and heated it through for another 5 minutes and served this up with Tobasco Sauce and Worchestershire Sauce with my homemade bread and oyster crackers along side.
This is what was left over for me to take to lunch, and haven't had a chance to yet.......
But I do plan to enjoy it soon!
Oh, and a cool extra at lunch..... the Tesla Coil
Somewhere in between all of this was Chinese New Year - the Year of the Snake (it is also the Tibetan New year - Losar. I'm going to have to check this out for next year: Insider's Guide to Losar Eating) - and yes, I made a meal in honor of the New Year but failed to take a picture. I chopped up the pork from the pork roast my man cooked up a few nights before and stir fried that up with some frozen veggies we had and soy sauce and oyster sauce. I served it on spaghetti noodles (long noodles for longevity) and blood oranges on the side (for good luck). And by the way - today is Fat Tuesday! I wish I was feeling better and had the ingredients to throw together some Jambalaya! Where's Justin Wilson when I need him?
And now - for the piece de resistance of the week - Naan Pizza!
Bollywood meets Spaghetti Western.
Naan is a traditional East Indian Flat Bread. I use the base from my Artisan Bread in 5 minutes cook book. I pull off a grapefruit size piece of dough, stretch it, form it into a ball and roll it out. I fry it in my cast iron skillet in about a teaspoon of Ghee (clarified butter - olive oil works just fine) 3 minutes on one side and 3 to 6 minutes on the other. My oldest daughter has fondly referred to this bread as East Indian Taco's. But this night, they weren't served up in their traditional form.
Oaxaca Mama Medium Salsa and pulled out some leftover taco meat (hamburger and taco seasoning) and heated that up. We had tortilla chips, beans, spaghetti sauce, mushrooms, Canadian bacon, hard salami, grilled fresh pineapple (Thank you Kelly!), artichoke hearts, Mozzerella, Queso Fresco, and Cheddar cheeses. There was also some sour cream, lettuce, tomatoes and avocado. Am I forgetting anything? Oh yeah, BACON!
And now, in honor of the Bollywood/Spaghetti Western food....
So cheesy! Or should I say Paneer? Or Parmesean?