You're the best BBS. It sounds soooooo good!

BBS420 wrote:

---

Mama Grande wrote:

---

You're the best BBS. It sounds soooooo good!

---

wish you could try one.

---

So do I!

San Francisco Clam Chowder


1/2 lb bacon
1 large onion chopped
1 can plum tomatoes crushed
3 lbs of potatoes diced
salt and pepper to taste
1 tsp.oregano
3 bottles of clam juice
3 cans of whole baby clams
1 pint half & half
fresh parsley and fresh basil,about 1 tsp of each


Fry bacon in saucepan until crisp and then crumble it.Add onion and saute until wilted.Add clam juice,tomatoes,all spices and herbs.Simmer for about one hour,then add potatoes.When they are soft add clams .Cook for ten minutes then add half and half.You can add some sherry cooking wine if desired Enjoy

That's great Judy! I went to college in SF and that recipe is right on!!! Now I'm hungry....

OK, I just tried this recipe last night. It's from Cooking light magazine.

Fresh tomato and Pancetta Pizza:

1 Whole Wheat Boboli crust
Olive Oil
minced garlic
1 1/2 to 2 cups shredded Mozarella
2-3 Roma tomatos, sliced very thin
black pepper
3 oz chopped pancetta (Italian bacon)
Fresh basil sliced into thin strips

Preheat oven to 450.

Cook pancetta in a nonstick skillet over medium heat until crisp. Drain on a paper towel.

Brush crust with olive oil, and then sprinkle with minced garlic. Sprinkle about half the cheese over that. Arrange tomato slices evenly over cheese; sprinkle with black pepper. Cover with remaining cheese. Bake at 450 for about 5-7 minutes.

Remove pizza from oven and sprinkle pancetta and basil over the top.

Bake an additional 1-2 minutes. Let stand 2 minutes before serving.

Edited to change one of the "sprinkle"s from sprinkly.


-- Edited by henrysmom at 21:08, 2008-09-17

henrysmom wrote:

---

OK, I just tried this recipe last night. It's from Cooking light magazine.

Fresh tomato and Pancetta Pizza:

1 Whole Wheat Boboli crust
Olive Oil
minced garlic
1 1/2 to 2 cups shredded Mozarella
2-3 Roma tomatos, sliced very thin
black pepper
3 oz chopped pancetta (Italian bacon)
Fresh basil sliced into thin strips

Preheat oven to 450.

Cook pancetta in a nonstick skillet over medium heat until crisp. Drain on a paper towel.

Brush crust with olive oil, and then sprinkle with minced garlic. Sprinkle about half the cheese over that. Arrange tomato slices evenly over cheese; sprinkle with black pepper. Cover with remaining cheese. Bake at 450 for about 5-7 minutes.

Remove pizza from oven and sprinkle pancetta and basil over the top.

Bake an additional 1-2 minutes. Let stand 2 minutes before serving.

Edited to change one of the "sprinkle"s from sprinkly.


-- Edited by henrysmom at 21:08, 2008-09-17

---

I had to look up pancetta, so you know my cooking knowledge is limited.    (I noticed later that you said it's Italian bacon.)

Tomatoes are my favorite food, and I'm going to try your recipe with regular bacon since I have some.   And my crust is not whole wheat, and my basil ain't so fresh anymore.   Do you think it will work out?  

Oh I don't go out and get stuff if I think my substitutes will work. I was hoping to make this tonight but I had to spend time downloading some software, plus making my new avi and signature here. I'll make it tomorrow though.

Oh dear god, whatever.

Anyway, this is also really good and also from Cooking Light.  If you like good recipes that are fairly healthy this is a great magazine.  This recipe serves 10 so I try to cut it in half.

Grilled Chicken and Pesto Farfalle

1 3/4 pounds skinless, boneless chicken breast halves
salt
fresh ground black pepper
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups 1% lowfat milk (divided)
2 tablespoons all-purpose flour
About 1/3 cup commercial pesto (I use Classico - it's great)
3/4 cup half and half
2 cups (8 oz) shredded fresh Parmesan cheese (divided)
4 cups halved grape tomatos (about 2 pints)
1/2 cup chopped fresh basil

Prepare grill to medium high heat.  Sprinkle chicken evenly with salt and pepper.  Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes.  Remove from grill; let stand 5 minutes.  Cut chicken into 1/2 inch pieces; keep warm.  (I put the pieces in aluminum foil and in the oven on like 175)

Cook pasta according to package directions.  Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.  Place pasta in a large bowl.

In the meantime, Heat butter over medium heat.  Add garlic; cook one minute, stirring occasionally.  Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk.  Add milk mixture to pan, stirring constantly with whisk.  Stir in pesto.  Gradually add remaining 1 cup milk and half and half, stirring constantly with whisk.  Cook 8 minutes, or until sauce thickens, stirring frequently.  Add 1/4 cup reserved cooking liquid, a little salt and pepper, and 1 cup cheese.  Stir until cheese melts.

Add chicken and sauce to pasta, tossing well to coat.  Add tomatos and basil; toss gently.  Sprinkle with remaining 1 cup cheese.  Serve immediately.










-- Edited by henrysmom at 17:01, 2008-09-18

It is really good, in fact I'm going to have leftovers from it tonight (hubby is at a golf tournement - he gets to eat at a country club and I get leftovers....what is wrong with that picture)

Anyway, please do post some Asian recipes.....I love Asian food, and have nothing good.

Oh and how did I miss Judy's artichoke pasta recipe? I'm going to try that next week, it sounds delish as well!

Hey, BBS, can I use regular bread crumbs because I don't have a food processor?

henrysmom wrote:

---

Hey, BBS, can I use regular bread crumbs because I don't have a food processor?

---

I would use less, or chop the bread up into small squares.

Bak Kut Teh
1½ lb country-style pork spareribs, cut into 2-inch pieces
1 whole bulb garlic, unpeeled, slightly crushed
2-inch ginseng root, peeled, slightly crushed
3 cinnamon sticks
5 star anise
1 tbsp white peppercorns
1 tbsp black peppercorns
2 tsp sugar
1 tbsp dark soy sauce
6 dried shi take mushrooms
6 shallots, finely sliced and fried golden brown [optional]
salt and pepper
To Make Special Chili Dipping Sauce :
1 kaffir lime or key lime, juiced
2 tsp sugar
1 tsp salt
3-4 tbsp hot chili sauce
3 cloves garlic
½-inch ginger
Using a mortar & pestle or blender grind garlic and ginger to a fine paste
Add to hot chili sauce and mix well with lime juice, sugar and salt to taste
Serve chili sauce in individual condiment dishes

Directions
Soak dried shi take mushrooms in 1 cup of boiling water to reconstitute, when soft slice into strips; reserve liquid for cooking
In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface
Drain, briefly rinse spareribs under cold running water and drain again
In a clay pot [no preheating] add the parboiled spare ribs, garlic bulb, ginseng root, shi take mushrooms, reserved [shi take] liquid and additional water [to cover the meat], and season with salt and pepper
Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the clay pot
Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface
When the meat is almost falling off the bones, discard spice bag, add dark soy sauce and sugar
Garnish with fried shallots, serve hot with steamed rice or Chinese crullers [a light fried dough bread]. Serve with Special chili dipping sauce or chili dipping sauce!

-- Edited by HopelesslyDevotedToGrease at 21:37, 2008-09-18

-- Edited by HopelesslyDevotedToGrease at 21:37, 2008-09-18

Penang Char Kway Teow
Ingredients:

300g kway teow (flat rice noodles)

200g prawns (shelled)

50g chives (cut into 3cm lengths)

150g beansprouts

1 chinese sausage (sliced)

3 eggs

2 cloves garlic (chopped)

4 tbsp cooking oil

1-2 tbsp chilli paste

Seasoning:

2 tsp light soya sauce

1 tsp dark soya sauce

a pinch of salt

a dash of pepper

Method:

1. Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant. Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.

2. Add prawns, chinese sausage slices and beansprouts and fry for a while. Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.

3. Add seasoning, sprinkle with a little water and stir in all the fried ingredients. Push ingredients to the sides of the wok to create an empty space in the centre. Add a tbsp of oil and crack in the eggs. When the eggs start to set, cover the eggs with the noodle mixture and stir-fry evenly.

4. Finally, add the chives and stir-fry for 20 seconds before dishing up.

Chilli Paste:

2 tbsp chilli paste

10 shallots

1/2 tsp salt

5-6 tbsp oil

Method:

1. Blend skinned shallots and mix with chilli paste.

2. Heat oil in wok and fry the chilli paste over slow fire, stirring constantly until fragrant and until the oil separates from paste. Season with a little salt

LOL I use ginger a lot when I cook. I'lll have to post some more that have it ;)

Ya'll are making me mighty hungry and I'm on my way to a big buffet.

Silvia wrote:

---

HDTG - Since you're the one with the Asian recipes do you have one for Fung Jeow?

---

You mean chicken feet? I don't have a recipe for them, but I had them just a few weeks ago when I went to Yum Cha. Ever been to that before? It's awesome.

-- Edited by HopelesslyDevotedToGrease at 00:54, 2008-09-19

Speaking of Yum Cha, if you go, be sure and try the pork intestines and Beef Tripe steamed with ginger. Those are two of my favorites. ;)

If you want authentic Chinese food in chinatown, either in Manhattan or Queens, try Joe's Shanghai. Great food, try the soup dumplings, an amazing dish with soup INSIDE the dumplings.

Great food, surly waiters.

-- Edited by DogsandBirds at 01:34, 2008-09-19

henrysmom wrote:

---

OK, I like Asian food, but I'm not sure I'm up for pork intestines and beef tripe.

And yes, buffets can be very dangerous. I try to avoid them at all costs.

---

LOL I know they might not sound nice, but they really are. ;)

BBS420 wrote:

---

DogsandBirds wrote:

---

If you want authentic Chinese food in chinatown, either in Manhattan or Queens, try Joe's Shanghai. Great food, try the soup dumplings, an amazing dish with soup INSIDE the dumplings.

Great food, surly waiters.

-- Edited by DogsandBirds at 01:34, 2008-09-19

---

was that restaurant featured on food network? the dumplings sound delicious.

---

BBS,


Did you see Bobby Flay's dumpling throwdown? Could that be the show you're referring to?

Century egg pork congee No.2
Ingredients

150g pork belly
2 century eggs
1 piece of fried dough (you tiao) (optional)
1 stalk of spring onion
1 cup of rice
7 cups of soup stock
salt and pepper
1 tsp sesame seed oil

Marinate for the pork

1 tbsp soy sauce
1 tsp cornstarch

Directions
Wash and soak the rice for 30 minutes


Place rice in a pot and add the soup stock


Bring it to a boil and lower heat to a simmer and cook till done(takes about an hour and a half)


Cut the fried dough into small bite-sized pieces


Cut the pork belly into strips, add the marinate for the pork belly and leave to stand for 5 minutes


Deshell the century eggs and cut into small cubes


Wash and chop the spring onions


Add the pork belly to the porridge and cook till done


Add the century egg, fried dough, salt, pepper and sesame seed oil before serving

Mama Grande wrote:

---

It was on the Food Network

---

I love throwdown, and diners, driveins, and dives.

Aragall wrote:

---

Mama Grande wrote:

---

It was on the Food Network

---

Right....Throwdown with Bobby Flay is a Food Network show. He did a show on dumplings just recently.

---

I saw it.