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Clam & Corn Chowder Bowl

Recipes copyright Roger Mooking 2013

  • ½ C diced Carrots
  • ½ C diced Celery
  • ½ C diced White Onion
  • 1 Tbsp Vegetable Oil
  • 1 C Clam meat and juice
  • 3 C Clam Juice
  • 1 C diced White Potato
  • ½ C Corn Kernels
  • 1 C Whole Milk
  • ½ C All Purpose Flour
  • 1 Tsp finely chopped Ginger
  • ½ Tsp ground Coriander
  • Kosher Salt to taste
  • Black Pepper ground to taste
  • Picked Tarragon for garnishing

Preheat a pot to medium heat.  Add vegetable oil then diced carrots, celery and onion.  Cook vegetables over medium heat until onion becomes translucent.   Add clams and clam juice and simmer for 2 minutes.  Add potatoes and corn.  
In a stainless steel bowl whisk milk and flour until evenly combined.  Add flour milk mixture to the pot and allow to gently simmer for 10 minutes, stirring frequently.  Add ginger and coriander then season to taste with salt and pepper.  
Cut the top 1/3rd off a round sourdough bread.  Remove most of the white dough from the inside of the bread with your hands.  
Fill the hollowed out bread with the chowder and garnish with picked Tarragon.

Curry Crab Cake

Recipes copyright Roger Mooking 2013

  • Crab Cake
  • 2 ½ C Jumbo Lump Crab Meat
  • 2 Tbsp finely diced Shallots
  • 2 Tbsp finely chopped Flat Leaf Parsley
  • ½ Tsp Tabasco
  • ½ Tbsp Curry Powder
  • Kosher Salt to taste
  • Black Pepper ground to taste
  • 2 Eggs beaten
  • 2/3 C Cornmeal
  • Vegetable Oil for shallow frying

Combine all ingredients except egg, cornmeal and vegetable oil in a stainless steel bowl.  Season to taste with salt and pepper.  
Add egg and cornmeal and form into 8 equal sized disks by packing gently with your hands.  Be gentle and work carefully as the crab mixture is very light and loose.  
Spread cornmeal on a plate.  Carefully coat crab disks with cornmeal on all sides, be careful not to break apart the crab mix.  
Preheat oven to 350 degrees Fahrenheit.  Preheat a skillet to medium high heat with vegetable oil for shallow frying.   Fry on each side until golden brown, approximately 3 minutes on each side.  
Transfer to a tray and place in the oven for 5 minutes.  Serve hot.  
  • 2 Tbsp Mayonnaise

Tuesday, January 29, 2013

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