I made this a while back, when my mom was still living up here. She had actually given me the recipe and I bookmarked it for when she was here.  I have so many seafood recipes bookmarked to try when I have someone else who will eat seafood in my house!

This recipe was good, but I think next time I will add a little more garlic and jalapeno (and I’m not a fan of hot!) to amp it up.  It is really nice to have an alternative to scamp or sautéed shrimp and tomato over pasta.

Roasted Pepper Shrimp Saute

• 3 Tbsp olive oil
• 1 pound white shrimp (21-25 count), peeled and de-veined
• 1 1/2 cups chopped tomato, in 1″ dice
• 1 large roasted red pepper, thinly sliced
• 1/2 roasted jalapeno pepper, thinly sliced
• 2 Tbsp garlic, chopped
• 1 cup dry white wine
• 4 Tbsp unsalted butter
• 2 Tbsp fresh parsley, hopped
• Salt to taste

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Preheat 12″ saute pan. Put oil in pan, and when it is almost smoking, add shrimp, tomato, peppers, and garlic. Let cook for about 1 minute, then toss thoroughly just once to create a caramelized flavor. After 1 more minute, when the shrimp should be about half cooked, add the wine and salt to taste. Reduce the wine by half, cooking off the alcohol, then add the butter and parsley to finish. Serve immediately.

Source: Josh Mather, Joshua’s Restaurant, Wells, Maine

I hear so many people tell me they are concerned with their salt intake, but don’t realize there are simple steps you can take to reduce it. Also, everyone knows I’m a big fan of “do it yourself” so making my own taco seasoning just makes sense. While it is important to know that depending on what spices you buy, there will still be some sodium, what you wont have is the added MSG. Yuck! This recipe will make several batches.

Taco Seasoning

• 4 Tbsp Chili Powder
• 3 Tbsp plus 1tsp paprika
• 3 Tbsp ground cumin
• 1 Tbsp plus 2 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper

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Combine all of the spices. Then, to make a 1 pound batch of seasoned meat you will use 2 heaping tablespoons of the seasoning and 1 cup of water. This equals what one package would give you.

Source: Annie’s Eats

The nights are already getting shorter and colder here in Maine which turns the mind to craving comfort foods. We’re all still trying to hang on to the last bits of Summer, but every once in a while something sneaks in and makes you think of Fall. My in-laws were at the marina and were given a 5 pound bag of clams. They passed it over to me saying, “This would make a great chowder!” I’ve never made clam chowder, but I’m always up for something new!

I searched the web and a few cook books and settled on the one below. Next time,  I’ll make a few tweaks and I’ll note this along the way too. What I’ve learned is once you have the prep work done, you can have chowder within minutes!

New England Clam Chowder

Ingredients

• 5 pounds quahogs, steamers, or other hard shelled clams or 1 pint of shucked clams plus 1 bottle of clam juice
• 1/4 cup salt
• 1 Tbsp corn starch
• 3 bay leaves
• 1/8 pound salt pork or 2 slices of bacon, diced
• 1 medium onion, diced
• 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
• 2 Tbsp butter
• 1/4 tsp white pepper
• 2 cups peeled and diced potatoes
• 3 Tbsp flour
• 1 cup milk ( 2% is fine)
• Reserved liquid from cooking the clams (You’ll use about 2 cups)
• 1 cup heavy cream
• salt to taste
• Dash of cayenne (optional)
• 4 tsp chopped parsley (optional)

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Preparing your clams

Scrub each clam with a stiff vegetable brush. Put the clams into a large pot and fill it with cold water. Mix in 1/4 cup salt and 1 tablespoon cornstarch. Let the clams stay in this solution for 1 hour to get rid of any sand. Rinse the clams under running water and put into a large colander to drain. Thoroughly rinse out the pot, put the clams back in, and add 1 cup water and 2 bay leaves.  Cover the pot with a tight fitting lid and place the pot over medium high heat to steam the clams for about 15 minutes. Most of the clams should be completely open, throw away any that aren’t! Remove the clams and place them into bowl. Using a fine mesh strainer, or a cheesecloth, strain the liquid left in the pot into a small bowl. You’ll have about 3 cups of what is called “clam liquor” Put it aside.  You’ll use about 2 cups for this recipe and the rest you can freeze and use next time.

While the clams are cooling, you can prep the rest of the ingredients for the chowder. It’s important to get everything diced, etc. because everything will happen very quickly once you get your bacon/salt pork going. Also, keep your potatoes and onions small, so you don’t have huge chunks in your chowder. Rinse out your large pot and put it back on the stove over medium heat. If you are using salt pork, cook it until the fat has rendered. If you’re using bacon, cook it until it’s almost crisp.

Add the diced onion, the remaining bay leaf, the thyme, pepper and butter. After the butter melts, sprinkle the flour over the ingredients and stir to blend. The flour will thicken the chowder.

After the onions become translucent, add the reserved clam cooking liquid, diced potatoes and milk. Bring to a oil, stirring frequently, and then reduce the heat. Simmer until the potatoes are tender, about 10 minutes. Stir once or twice as the potatoes simmer.

Once the clams have cooled remove them from their shells. Chop them into small pieces, about 1/4 dice is good. You want them to be small, otherwise you’ll have chewy bits of clams in your chowder.

Once your potatoes have simmered, add the clams and heavy cream. Bring just to a simmer and then cook for 2-3 more minutes. Do not overcook or the clams will become tough and rubbery. You can now add salt, white pepper and cayenne to taste.

Serve in cups or bowls and sprinkle with parsley.

Source: Boston Discovery Guide

I’m going to go back to basics with some of my upcoming posts. Most of what goes on in my kitchen isn’t about trying out new recipes or even baking cakes for that matter. Although, that gets the most applause! What I am doing constantly is replenishing my pantry and trying to make as much as I can from scratch and at home. This allows me to know exactly what is going into my family’s meals and it also keeps costs down. More money for fun, new ingredients!

One of the easiest things you can do in the kitchen is make your own croutons. First off, if you have bread that is stale, or about it be, you save by fully using every last bite. You can also use fresh bread, although I’d stick to a nice crusty loaf of Italian bread or something if you do that. You can do what I usually do and throw a few slices of white bread in the refrigerator and when you’re ready make up a quick batch.

Croutons are great to have around. You can toss them in salads, soups, crush them into bread crumbs, and you can even use them in this great Grilled Bell Pepper recipe!

Croutons

• day old French or Italian bread
• olive oil
• dried herbs (you can use whatever you like here)
• salt and pepper
• garlic powder (or onion powder or none at all!)

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Pre-heat oven to 350 F. Line a baking sheet with tin foil. Cut bread into cubes and place them in a medium bowl. Drizzle olive oil over cubes. Usually, I’ll sprinkle my croutons with a dash of garlic powder, a little bit of basil, and some parsley. Toss and move the cubes to the baking sheet. Bake until golden brown, about 20 minutes.

Source: The Way to His Heart