Like Father, Like Daughter

My dad makes this outrageous clam chowder that people will literally put in requests for. Sometimes in the winter my mom and dad will host an oyster roast at their house and my dad will steam oysters under a wet towel on the grill outside and we’ll stand around shucking them over plywood laid out on saw horses with big steaming bowls of this chowder. It is really culinary perfection – exactly the way I love to eat and experience food.

The chowder that he makes isn’t thick and creamy like up north, this is what we call “Hatteras Style” clam chowder and it’s really more of a soup than a chowder. It’s brothy, chunky and extremely peppery. For the longest time I assumed it was some sort of complicated recipe that I didn’t want to take on, until one night when I was pining for it, he said nonchalantly,  “all you need is a can of clams and some potatoes.” What?? Seriously??

Anyways, the simplicity of this recipe doesn’t make it any less amazing. Much like me, my dad doesn’t cook to a precise recipe, so these amounts were estimated by me until it looked and tasted similar to his. I will say, just when you think you’ve added enough pepper, add some more.

Bob’s Clam Chowder, Hatteras Style

Hatteras Style Clam Chowder

Ingredients:

  • 3 stalks of celery, diced
  • 1 medium onion, diced
  • 2 tbs butter
  • 4 medium red potatoes, diced
  • 2 small cans of chopped clams or 1 large can (depends on where you go – most grocery stores just carry the small, tuna can sized ones)
  • salt, pepper and parsley to taste

Method:

  1. Melt the butter in a large stock pot and add the onions and celery and saute until soft
  2. Add the potatoes, add salt and pepper and stir well
  3. Add both cans of clams – WITH juice, stir well
  4. Add 3 cups of water (or more depending on how brothy you want it)
  5. Bring to a boil, then down to a simmer for 15 minutes or until potatoes are easily pierced with a fork.
  6. Add more salt and pepper to taste. Serve steaming hot with oyster crackers

Hatteras Style Clam Chowder

This recipe makes about four hearty bowls. Double for more or triple for a crowd. At some stores you’ll be able to find the huge cans of chopped clams, which is probably worthwhile if you’re cooking for a small army.

 

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Chili my way

We broke a record low overnight last night in Hampton Roads – 58 degrees. That is COLD for August in southeastern Virginia and when I woke up this morning and stepped out on the back porch, the instant the sub-60 degree temperate hit me, I knew we had to have chili for dinner. Does anyone else have these instantaneous food triggers? Jeremy will vouch for the fact that I CANNOT listen to mariachi music without immediately needing a taco. Like, if I hear it on TV or out in public I will literally stick my fingers in my ears and go “lalalalalala” if I think there’s any chance I can’t immediately acquire a taco. This is how I am with chili. I can go months and months without thinking about it and then a cool breeze will come out of somewhere or maybe someone is burning yard debris or ANYTHING that seems like fall and I cannot rest until there is chili.

As we all know there are about a billion ways to make and eat chili and everyone from every part of the country will swear that their way is the right/legitimate/original/best way to make it. Fine, sure. It is. But the truth is, MY WAY IS THE BEST WAY SO SHUT UP.

Rachel’s Chili

(eat it or get out)

chili bowl - rlb

Ingredients:

  • 1 lb of ground turkey
  • olive oil
  • one onion
  • two cloves of garlic, minced
  • one 15oz can of kidney beans, drained
  • one 15 oz can of chili beans, drained
  • one 14 oz can of tomato sauce (or home made)
  • one 14oz can of crushed tomatoes
  • one can of beer (minus two swigs for yourself)(actually, take three swigs)(just put in whatever is left)
  • 1/8 cup of chili powder
  • 1/2 tbs cumin
  • 1 tsp coriander, crushed
  • 1/2 tsp cayenne or hot sauce or more if you like it spicy

Optional Toppings:

  • diced onions
  • chopped cilantro
  • shredded cheese
  • lime wedges
  • sour cream or plan Greek yogurt
  • avocado slices
  • crushed tortilla chips
  • crushed saltines

Method:

  1. In a large skillet heat the oil, sautee the onion and the garlic until soft
  2. Add the turkey and cook until browned. Drain any excess fat.
  3. Put the turkey mixture and remaining ingredients into a slow cooker and cook on low for 8 hours OR put all ingredients into a Dutch oven and cook over low heat on the stovetop for 3 hours.

I prefer using a slow cooker with chili because chili is just one of those things that gets better the longer it sits. I would even recommend making this the day before you’re going to serve it (The Saturday before game day, maybe?) but for me it’s too hard to make it and not eat it the same day, but do whatever your internal fortitude allows you to do. You can see by my beer recommendations, that mine is incredibly low.

chili toppings

And of course there are the chili toppings! I like to lay them all out and let everyone decide what they want. My must haves are plain Greek yogurt and shredded cheese with a squeeze of lime. This is the one part I’ll let you decide for yourself what is best.

 

Pimento Cheese

Only in the south would someone throw together shredded cheddar cheese, mayonnaise and some pimentos and call it fancy. But that is, in fact, what we have done. Southerners have a way of doing this – cutting up cucumbers, mixing some dill with some mayonnaise and putting them on white bread and suddenly everything is elevated.

A week ago I was headed to a committee meeting that I chair that is putting together an amazing local food event called Farm to Fork. I wanted to bring something for people to snack on, so I dropped into local gourmet retailer, Taste, and picked up the biggest container of their homemade pimento cheese they had. Upon arriving at the meeting location, I found out that our host had made her own homemade pimento cheese (of course!) and that mine was not necessary, so home with me it went.

Now, what to do with a giant, half-pound container of pimento cheese? Traditionally this delightfully spicy, rich treat is spread on crackers for hors d’oeuvres or on white bread for sandwiches that are perfect at the beach or for a picnic, but there’s only so much of that you can do before you’re over it, so I started brainstorming and the answer came to me that weekend as Jeremy and I put together our traditional Sunday breakfast of eggs, bacon, grits, toast, jam, coffee coffee coffee. PIMENTO CHEESE GRITS. Duh. I mean, seriously.

Oh the beauty of Sunday breakfast

Oh the beauty of Sunday breakfast

I’d like to think I invented this, however a brief googling of such shows that I am actually a little late to the game. But nonetheless, it was new to us and totally amazing.

All you do is make your grits as usual, then at the end, add in the amount of pimento cheese you like and add a little milk to cream it in. I like to serve my grits with a farm-fresh, over-easy egg on top, so that when you crack your egg open, this happens:

*drooooool*

*drooooool*

and you have to keep yourself from just sticking your face right into the bowl.

With a few crispy pieces of bacon, some whole wheat bread slathered with homemade jam from Jeremy’s Aunt Liz and all the coffee you can drink. I just…I can’t…it’s too much.

SO let’s say you don’t live near one of the six Taste locations (poor you, you should really move to Hampton Roads), and you want to make your own Pimento Cheese? Well, my friends, you’re in luck because it’s literally the easiest thing you’ll ever make:

Pimento Cheese

pimento cheese up close

Ingredients

  • 1 (8-ounce) package shredded sharp Cheddar
  • 1 (8-ounce) package shredded extra-sharp Cheddar
  • 1 (4-ounce) jar pimientos, with juice
  • 1/4 cup mayonnaise
  • Salt and pepper

Directions

  1. Mix the shredded cheeses together with the pimientos and their juice. Stir in the mayonnaise until well blended. Add salt and pepper, to taste, and stir. Keep covered in the refrigerator until ready to use. It is easier to spread if left on the counter for 30 minutes before serving. Great on bread, celery sticks, or crackers.

Recipe credit to the Food Network

Yes, this is a Paula Deen recipe. Look, for better or worse statements, love her or hate her, if anyone is going to tell you how to make Pimento Cheese, it’s that lady. Period. Because in the south, “fancy” is sometimes just a spoonful of mayonnaise (or a stick of butter) away.

Slow Cooker BBQ

I’m from North Carolina so naturally I am a huge fan of Barbecue. And while you can’t beat hardwood smoked whole hog, for most of us that is not an option in our own kitchens (although I am still trying to convince Jeremy that there is room beside the hot tub in the backyard for a full-hog sized smoker).  But there is another option and it comes in the somewhat unexpected form of a slow cooker. Yea, there are some hard-core BBQ fans out there that will tell you that if it’s not cooked over a real hard wood fire then it’s not technically barbecue, and on some historical points I will agree with them, but for all intents and purposes this recipe gets the job done. But make no mistake – while you don’t have to cook a whole hog in a split metal garbage pail over a hickory fire, you do have to commit yourself to two days of cooking, although most of it is pretty hands-off. You also have to commit yourself to your house smelling like pork for two days. Something I do not mind at all, but which some of you may find displeasing.

Step 1: Purchase a pork shoulder. These are also often called pork picnics, or pork butts. I usually go for a 3-4 pounder because I’m not looking to cook for a huge crowd. Go bigger if you need to, just make sure it will still fit inside your slow cooker.

Step 2: The night before you want to eat the Q, put the shoulder into the crock pot with at least a liter of cola or as much as you need to just about cover it. You can use any kind of cola. I used Dr. Pepper, but I’ve also used R C Cola, Coke, Pepsi, whatever. Turn the cooker on low and let it sit overnight.

Step 3: In the morning, remove the pork from the cola, pour the cola out and wipe out your slow cooker crock. The pork will be falling apart, so make sure you get all the meat out before you toss the cola (IE- don’t throw the pork baby out with the bath water). Let the pork cool for a bit, then begin to remove as much of the fat as you can from the meat. This will require tearing the meat into large chunks. (See photo collage, upper right hand corner). Once you’ve gotten as much fat off as possible (and bones if you’ve purchased a bone-in shoulder), put the meat back into the crock pot and shred with two forks until you’ve reached the consistency and chunkiness you like. You can also chop the meat after it’s shredded if you like that texture better. Chopped vs. Pulled is a completely personal preference; the value of one over the other I will not weigh in on although many people have strong opinions here.

BBQ Collage

Step 4: Make your sauce. This is where personal preferences turn into regional BBQ wars. You are certainly welcome to go to the store, buy a pre-made jar of BBQ sauce and dump it onto your meat at this point. That is totally fine if you have a particular brand that you really enjoy. However, I have never ever ever purchased a sauce from the store that adequately represented real Eastern Carolina BBQ Sauce, so I make my own. I cannot even begin to give you real measurements of anything, but I will tell you it includes a little to a lot of the following things: apple cider vinegar, molasses, red pepper, black pepper, hot sauce, salt, garlic and onion powder, ketchup, and (secret ingredient alert!) liquid smoke. Yup. If you can’t cook it over real smoke and enjoy that hard-charred meat bark, liquid smoke will at least give you a hint of that flavor. The sauce I make looks something like this when I’m done:

Eastern Carolina BBQ Sauce

Secret Sauce

Possibly not at all like the BBQ sauce you know and love. Again, this is very regional. If you love some KC Masterpiece, I’m not judging (yes I am), just use that instead and sauce it to your liking. It should look something like this, or like something completely different if you’re using a different kind of sauce:

NC Style BBQ

This is what Eastern NC sauced BBQ looks like.

Step 5: Leave the meat in the crock pot with the sauce on low during the day. When you’re ready for dinner, check the meat, see if it needs any more sauce, then serve how you like. Again, this could be a multitude of ways, but I see no reason why you wouldn’t want it on a soft bun with home made coleslaw and a good dose of hot sauce:

BBQ Sandwich

Heaven.

I’ve taken this BBQ to several events and never get less than a dozen compliments on it. Even though it takes a good 20 hours, it’s worth it, and really is very very easy when you break it down. And the more you make it, the better you’ll learn how you like your sauce, or you’ll come up with other fun combinations. I’ve seen a recipe done like this but instead of BBQ sauce, a Cuban marinade was used, then the pork was made into Cuban sandwiches with ham and pickles and oh jeez, that’s going to have to be another blog . . .

What is your favorite kind of BBQ? Tennessee? Texas? Arkansas? Western NC? Let’s fight about it!