Portuguese Steamed Clams (steaming)

Ingredients

· 5 pounds clams in shell, scrubbed

· 1 1/2 pounds chorizo, sliced into chunks

· 1 large onion, cut into thin wedges

· 1 (14.5 ounce) can diced tomatoes

· 2 cups white wine

· 1/4 cup olive oil

 

1. Wash clams well in a sink of cold water. Discard any clams that are already opened.

2. In a large stock pot with a tight-fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.

3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Egg Custard (bain-marie)

Ingredients

· 2 cups milk

· 2 eggs, beaten

· 1/2 cup white sugar

· 1 pinch salt

· 1 dash vanilla extract

· 1 pinch ground nutmeg (optional)

1. Preheat oven to 325 ° F (163 ° C).

2. Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.

3. Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Marshmallow Icing (double boiler)

Ingredients

· 2 egg whites

· 1 1/2 cups white sugar

· 1/3 cup cold water

· 1 1/2 teaspoons light maize syrup

· 1 teaspoon vanilla extract

· 1 cup miniature marshmallows

1. Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.

2. Stir in marshmallows and vanilla. Beat until they melt.

Fish in Foil (en papillote)

Ingredients

· 2 rainbow trout fillets

· 1 tablespoon olive oil

· 2 teaspoons garlic salt

· 1 teaspoon ground black pepper

· 1 fresh jalapeno pepper, sliced

· 1 lemon, sliced

 

1. Preheat oven to 400 ° F (204 ° C). Rinse fish, and pat dry.

2. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.

3. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Sous Vide Duck Breast (Sous Vide)

Ingredients

· 2 (8 ounce) boneless duck breast halves, skin on

· salt and ground black pepper to taste

· salt and ground black pepper to taste

· 1 teaspoon vegetable oil

 

1. Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; do not cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.

2. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.

3. Fill a large Dutch oven about 2/3 full with water. Bring water to 135 ° F (57 ° C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.

4. Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 ° F (57 ° C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.

5. Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.

6. Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.

Honey Butter Yule Ham (basting)

Ingredients

· 1 (12 pound) bone-in ham

· 3/4 cup butter, softened

· 3/4 cup honey

· 1/2 cup whole cloves (optional)

 

1. Preheat the oven to 350 ° F (178 ° C).

2. Cut 1 inch deep criss-crosses into the flat side of the ham. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham if desired. Place in a roasting pan.

3. Bake for 4 hours in the preheated oven, or 20 minutes per pound. The internal temperature should reach 160 ° F (71 ° C). Baste every 20 minutes with the drippings. Remove, slice, serve, savour.

 

Polish Dried Mushroom Soup (tempering)

Ingredients

· 4 ounces dried mushrooms (Polish borowiki or dried Italian porcini mushrooms)

· 3 1/2 cups water (hot)

· 3 quarts beef stock (regular-strength, or chicken or vegetable stock, the latter if fasting)

· 1 cup pearl barley (optional)

· 2 cups sour cream

· 2 tablespoons all-purpose flour

· salt and pepper (to taste)

· garnish: sour cream

· garnish: chopped parsley

· kluski noodles (optional)

1. Combine mushrooms and hot water in a large, heatproof bowl. Let stand for 1 hour. With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.

2. Lift mushrooms from the liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.

3. In a 5- to 6-quart pot, combine stock and chopped mushrooms. Pour reserved soaking liquid into the pot, taking care not to disturb grit in the bowl.

4. Rinse and drain barley and add to the pot, if using. Cover and bring to a boil. Reduce heat and simmer, covered until barley is tender to the bite, about 1 hour.

5. If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.

6. In a medium bowl, mix sour cream with flour and temper by whisking in a little hot soup. Pour contents of the bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings.

7. Remove from heat and ladle into warm bowls. Serve with kluski noodles, if desired. Garnish with sour cream and parsley, if desired.

 

Deep-Fried Tarantula Spider (deep frying)

Ingredients

· 2 cups canola or vegetable oil

· 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed

· 1 cup tempura batter

· 1 teaspoon smoked paprika

1. In a deep saucepan or deep-fat fryer, heat the oil to 350 °F (178 ° C).

2. With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crè me brû lé e torch or butane cigarette lighter.

3. Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.

4. Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.

5. Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

Pan-Fried Chicken Croquettes (pan frying)

Ingredients

· 1/4 cup butter

· 1/4 cup flour

· 1/2 cup milk

· 1/2 cup chicken broth

· 3 cups finely chopped cooked chicken

· 1  1/2 cups seasoned bread crumbs, divided

· 2 eggs, beaten

· 1/4 cup minced onion

· 1 tablespoon dried parsley

· 1/4 teaspoon garlic powder

· 1/8 teaspoon celery seed

· 1/8 teaspoon cayenne pepper

· salt and ground black pepper to taste

· 1/4 cup oil, or as needed

1. Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.

2. Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.

3. Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.

4. Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the centre should read at least 165 ° F (74 ° C).

Pico de Gallo Chicken Quesadillas (sauté ing)

Ingredients

· 2 tomatoes, diced

· 1 onion, finely chopped

· 2 limes, juiced

· 2 tablespoons chopped fresh cilantro

· 1 jalapeno pepper, seeded and minced

· salt and pepper to taste

· 2 tablespoons olive oil, divided

· 2 skinless, boneless chicken breast halves - cut into strips

· 1/2 onion, thinly sliced

· 1 green bell pepper, thinly sliced

· 2 cloves garlic, minced

· 4 (12 inches) flour tortillas

· 1 cup shredded Monterey Jack cheese

· 1/4 cup sour cream, for topping

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and sauté the sliced onion and green pepper until tender. Stir in the minced garlic and sauté until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

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