Thursday, September 11, 2008
Hi, my name is Tamara and. . .
Monday, September 8, 2008
Seafood Chowder
Now it looks like this!
Here's what I did:
First, I sauteed some onions and celery in olive oil. After they had softened I added in the sausage. I cooked it a bit longer and seasoned with salt and pepper. Then, I added in some flour and let it cook a few minutes. I added clam juice and about 6 cups of water (I don't remember). I stirred until all the flour dissolved. Next, I added in the potatoes, corn, and seafood (shrimp, clams, and mussels). I let this cook about 15 minutes to thicken slightly. To finish it off, I added about a quart of heavy cream. I know! Totally not a healthy recipe. I simmered for about 15 minutes more. These leftovers made so much chowder. I took a ton to my parents, froze two large bags and kept a small amount out to enjoy now. So, does it taste good? It's pretty good. I will however, leave the chowder up to the fine people at Boudin. I love their clam chowder!
Sunday, September 7, 2008
Au Revior Little Sis!
So, to send her off in style we had a little soiree in her honor. It was her birthday as well so it called for twice the celebration. As many of you know, parties in our family are no small affair. With such a large family we always go all out. We had the usual Texas Caviar, Bruschetta, and Hummus appetizers. For the meal Tracey had requested a clambake, Barefoot Contessa's Hampton style clambake. This was not to far off for the seafood boils Shane and I do in our huge outdoor pot (it's really a turkey fryer). A clambake is different than a boil in that the seafood is steamed. A new experience for me but I think it turned out well. We used shrimp, clams, and mussels. Had it been a smaller affair we would have had the lobster too. Add in some potatoes and sausage and it was the start of a heavenly feast. Just look at this spread:
Oh! P.S. Stay tuned for a seafood chowder recipe with all the leftovers!
Wednesday, September 3, 2008
Party Foods
Tuesday, September 2, 2008
Always Plan Ahead
One for tonight. Yum!