Manhattan Clam Chowder
According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think). Over the years "chowdah" evolved into a dairy-based stew in New England, and during the late 1800s the first tomato-based chowders showed up on the menu at Delmonico's in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce.
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Turkey Stew with Root Vegetables
Updated, from the recipe archive. First posted in 2005. ~Elise
One of my father's favorite dishes to make in the winter is a hearty turkey stew with lots of root vegetables like rutabagas, turnips, and carrots. It's warming, filling, and a big batch will last all week for several meals of leftovers. It's also very easy on the budget, which is probably why we had it so much growing up. You make it with turkey thighs (or legs), which, in addition to being the tastier dark meat, you can usually get for $1.50 per pound or less. Slow cooking the turkey thighs bone-in, you get all of the healthy goodness and flavor from the bone marrow. Cooking them with skin on also coats the turkey with flavor. Turnips and rutabagas, which can be rather strong tasting, hold up beautifully with the also strong-tasting dark turkey meat.
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Luleh Kebabs- Persian Ground Lamb Kebabs
- 1 lb ground lamb
- 1 large onion , grated
- 1 egg
- 1 teaspoon salt (to taste)
- ½ teaspoon pepper (to taste)
- ¼ teaspoon cinnamon
- wooden skewer
Directions:
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Soak wooden skewers in warm water for 20-30 minutes prior to preparing food.
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Place meat in a large bowl; add the onion, egg, salt, pepper, and cinnamon.
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Beat with a spoon until well mixed and the meat turns lighter in color.
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Take a handful of the mixture and form it around the skewer to approximately 6" long and 1" in diameter to make an elongated patty (it helps to oil hands, and lay out some wax paper to work on).
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Set kebabs aside on wax paper on another plate until ready to grill.
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Grill kebabs over hot coals or under broiler until cooked through, turning once.
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Serve with lemon wedges, and chelou (rice) with a sprinkling of sumak seasoning (optional).
Kabab (Kebabs or Middle Eastern Skewers)
- 1 kg ground beef
- 1 tablespoon parsley
- ½ teaspoon thyme
- ¼ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- skewer , presoaked, as needed
Directions:
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mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
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shape like jumbo hotdogs, not footlong just 3 inches long
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skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
Prawn (Shrimp) Satay
- 1 garlic clove , finely chpped
- 1 teaspoon ground turmeric
- 1 coriander root , finely chopped
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon oil
- 16 large green prawns (uncooked, shrimp)
- 16 bamboo skewers , soaked in water to avoid charring
- 1 cup satay sauce (http -- or /www.recipezaar.com/173813)
Directions:
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Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
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Add prawns, ensuring that they are completely covered.
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Refrigerate for at least 20 minutes.
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To prepare skewers:
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Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
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Serve with Satay Sauce.