My friend Pat and I enjoyed a girls afternoon out of day-after-Thanksgiving shopping in Apalach yesterday and we had lunch at my favorite restaurant over there, The Owl Cafe.  I’ve never ordered anything that wasn’t perfectly done, and the clam chowder they served was no exception.  I tracked down the recipe, picked up a sack of fresh clams at Seafood-2-Go and made a batch this morning. Every bit as good as the original.  

If you can find clams still in the shell by all means use them as they really add so much to the flavor of the broth, and since they pop wide open while simmering it’s no trouble at all separating the clam meat.   

3 1/2 C water
5 dozen cherrystone clams, scrubbed and rinsed
4 T unsalted butter
1/4 C all-purpose flour
2 to 3 slices bacon, cut into 1/2 inch pieces
2 carrots coarsely chopped
1/2 C coarsely chopped onion
2 small celery ribs, coarsely chopped
2 medium red-skinned potatoes, cut into 1/2 inch dice
1 1/2 C heavy cream or half and half
1 1/2 C milk
1 t freshly ground black pepper
1/4 t dried thyme

• Bring 2 cups of the water to a boil in a large soup pot.  Add half of the clams, cover and cook just until they open, 5 to 8 minutes; remove the clams to a platter as they open.  Return the water to a boil and repeat with the remaining clams.  Strain the clam broth through 4 layers of dampened cheesecloth to remove any sand or grit (or a strainer lined with a coffee filter; slow, but it works in a pinch if you’re out of cheesecloth); reserve 4 cups of the broth.  Remove the clams from the shells and coarsely chop them.
• In a skillet, melt the butter until foamy.  Add the flour and cook over moderately low heat, stirring frequently, until the roux is lightly golden, about 15 minutes.
• Meanwhile, wipe out the soup pot.  Add the bacon and cook over moderate heat, stirring occasionally, until slightly brown and crisp, about 6 minutes.  Pour off all but 1 tablespoon of the bacon fat.  Add the carrots, onion and celery and cook, stirring occasionally, until softened, about 12 minutes.  Add the potatoes, raise the heat to moderate and cook, stirring, until crisp-tender, about 5 minutes.
• Add the remaining 1 1/2 cups of water to the pot along with the reserved clam broth, the cream, milk, pepper and thyme. Simmer over low heat until the potatoes are just tender, about 5 minutes.  Add the roux and cook over moderately low heat, stirring, until thickened, about 10 minutes.  Add the clams and cook until heated through, about 3 minutes.  Laddle the clam chowder into soup bowls and serve piping hot.

Serve 8

I’m always looking for little “tapas” to make ahead and have on hand for something quick to serve when friends stop in. These are awesome after a few days in the fridge when the flavors have really gotten to know each other.  Keep some on hand for superior snacking during the holidays.

3 T EVOO
1 clove garlic, minced
1/2 t dried oregano
1 lb. good olives, i.e. pitted kalamatas (Publix has a terrific variety in their deli section - try a blend of several different types)

• In a small bowl, stir together EVOO, garlic and oregano.
• Add olives and toss to coat.  Cover and chill at least 4 hours or as long as two weeks.

My husband Rod loves homemade everything except when it comes to coleslaw - then he wants “storebought”. We live 17 miles from the nearest grocery store so this doesn’t always work for me. Deep down inside who doesn’t love KFC coleslaw?  I found this recipe online, tried it on him and he absolutely loves it.  Truly tastes like “the real thing”.  

8 C shredded cabbage
1/4 C shredded carrots
2 T minced onion
1/3 C sugar
salt & pepper to taste
1/4 C milk
1/2 C mayonnaise
1/4 C butter milk
1 1/2 T white vinegar (I use white Balsamic for its sweetness but any white vinegar will work)
2 T fresh lemon juice

• Shred the cabbage and carrots in a food processor and then empty them into a large mixing bowl.  Stir in minced onion.
• Put the remaining ingredients in either the bowl of a processor or blender and blend until smooth.  Pour over cabbage and carrots and mix thoroughly.
• Cover and chill several hours before serving for best flavor.

I found this recipe on the Ocean Spray website and tried it today.  It is absolutely delicious - moist and lighter than most quick breads. The cranberries and walnuts provide a nice crunch.  This could become a new holiday season standard around our home.

1 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup chopped walnuts
1 1/2 cups coarsely chopped Ocean Spray® Fresh or Frozen Cranberries

• Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.
• Mix sugar and butter together in a medium mixing bowl until completely blended.
• Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in a loaf pan.
• Bake for 1 hour and 10 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool. Makes 1 loaf.

This soup is reason enough to head for New Orleans.  I can never get enough of it or gumbo when I’m there.

1/2 C butter
2 bunches scallions, sliced thin
3 ribs celery, diced
3 cloves garlic, minced
3 9-oz. pkgs. frozen artichoke hearts, defrosted and quartered
  OR 2 14-oz. cans artichoke hearts, washed, drained and quartered
3 T flour
1 1/2 qts. chicken stock or broth (4 cans Swanson workd fine)
cayenne to taste
1 t salt
1 T Worcestershire sauce
1/2 t dried thyme
1 qt. oysters, drained and chopped (liquor reserved)
1/3 C dry sherry
1 C half and half
1 C milk

• In a heavy 4 or 5 quart pot melt the butter over medium heat.  Add the scallions, celery and garlic and saute until soft taking care not to let them brown.  Add the artichokes.  Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let it brown.
• Gradually add the stock, stirring occasionally.  Add the cayenne, salt, Worcestershire sauce, and thyme.  Simmer the mixture, covered, for 1 hour.
• Add the oysters, oyster liquor, and sherry and simmer for 10 minutes.  Do NOT allow the soup to boil.
• Stir in the cream and milk. Cool and refrigerate for at least 8 hours.
• Before serving, reheat the soup slowly over low heat.

Serves 8

This is probably Mary Anne’s most requested recipe and she’s kind enough to serve it often. The sauce is fantastic, with a delicious flavor that tastes complicated but which actually goes together in literally seconds.  You’ll find yourself making it frequently as it works so well with so many foods.  Super easy and delicious. 

Sauce:

1/2 C mayonnaise
1/2 t minced garlic
salt & freshly ground pepper to tate
1/2 roasted red bell pepper (jarred ones are fine)
1/2 t sweet curry powder

Crab Cakes:

3/4 C bread crumbs
12 oz. lump crabmeat, cleaned
1 jalapeno chili, seeded & chopped
2 t freshly squeezed lime juice (about the juice in 1/2 lime)
2 T cooking oil
1 1/2 T chopped fresh parsley
3 T diced red bell pepper
2 T chopped fresh chives
salt & freshly ground pepper to taste

To Make the Sauce:

• Puree the mayonnaise, roasted red bell pepper, garlic and curry powder until smooth.  Season to taste with salt and pepper.

To Prepare the Crab Cakes:

• Combine the bread crumbs and parsley in a small bowl and set aside. Place the crab in a medium bowl. Fold in the red bell pepper, jalapeno, chives, and lime juice and season to taste with salt and pepper. Fold in 1/4 C of the bread crumb mixture and 4 T of the sauce.
• Divide the crab mixture into 18 equal size portions (or whatever number you feel comfortable with depending on the size you wish to make each cake) and form into patties.  Dredge the crab cakes in the remaining bread crumbs. 
• Cook the crab cakes in the cooking oil in a hot saute pan for 2 to 3 minutes per side, or until golden brown and crispy.
• Top each crab cake with a small spoonful of the sauce and serve warm.

Serves 6

My all time favorite salad - I could eat this every day and never grow tired of it.  I know it’s not the classic prep method, but Rod and I have tried a LOT of Caesar recipes and this is perfection to us.

2 large heads of romaine lettuce, cleaned & spun dry
2 can anchovies in oil, drained
1/2 C EVOO
juice of 2 lemons
2 cloves minced garlic
2 eggs
1 C freshly grated Parmesan cheese (Boars Head is very good)
freshly ground pepper

1/2 loaf Baguette or French bread
1/4 C EVOO
1 to 2 cloves garlic, slivered fine
sea salt

• Roughly tear the romaine into bite-size pieces in large salad bowl.  Set aside.
• In a blender, add anchovies, EVOO, lemon juice, garlic, pepper and eggs.  Blend til smooth.  Pour into a serving cruet.
• To make the croutons: With a serrated knife, but the bread slices into cubes or other shapes, as desired.  Heat large heavy bottomed skillet with olive oil, saute garlic slivers 1 to 2 minutes.  Remove garlic slivers and reserve.
• Add bread cubes to hot EVOO, reduce heat and cookd for several minutes, stirring and tossing.  When browned nicely, toss back in the garlic, sprinkle with salt.
• When ready to serve, drizzle dressing over lettuce leaves an dtoss to cover evenly.  Add dressing until your have the amount you prefer.
• Sprinkle the Parmesan over the top and toss lightly.
• Spread croutons over the top and serve.

Jill and I did a Hawaiian-themed dinner party one evening and included these ribs as an appetizer course.  Steve and Mary Ann cooked them to perfection and they disappeared almost immediately.

3 lbs. spareribs, cut in half lengthwise
1 C sugar
1/2 C soy sauce
2 T Hoi Sin sauce
1/2 t Chinese five spices powder
1 T Kosher salt
1/8 t red food coloring

• Slit the hard bone and score spareribs.  Parboil, rinse and drain well.
• Combine marinade ingredients and marinate meat overnight in the refrigerator.  Turn and mix occasionally.
• Smoke in a smoker for 2 hours, basting occasionally with sauce.

One more oyster recipe in honor of the Apalachicola Seafood Festival which wraps up for another year at noon today.  This is great served with hot crusty, freshly toasted garlic bread.

1 T EVOO
1 lg. onion, chopped
1/2 t dried thyme, crumbled
1/4 t dried oregano, crumbled
3 cloves garlic, minced
1/4 t red  pepper sauce
salt & pepper to taste
1 pt. shucked oysters w/liquor
1 C Italian style bread crumbs
2/3 C freshly grated Parmesan cheese (NOT the stuff in the green can)

1. Heat the EVOO in a non-stick skillet.  Add the onion and saute until softened taking care not to let it brown.  Sprinkle lightly with some salt to help soften.  Add the thyme, oregano, garlic, red pepper sauce and salt and pepper to taste.
2. Add the oysters; heat over medium heat for several minutes.  Add the reserved liquor.  Fold in the bread crumbs.
3. Transfer the mixture to a greased casserole and sprinkle with the Parmesan cheese.  Bake at 350 for about 20 minutes.

The Apalachicola Seafood Festival is the largest and longest-running seafood festival in Florida, and it’s always the first weekend of November. So in honor of the awesome Apalachicola oyster, here’s my favorite way to cook some up when I’ve had my fill of raw ones.  I wanted an over-the-top comfort food oyster stew and this is what I came up with.  Don’t let the list of ingredients intimidate you - it actually goes together quite quickly.

2 slices bacon, diced
1/2 C butter
1 medium onion, diced
2 stalks celery, diced
1 garlic clove, minced
3 T Wondra flour
salt and freshly ground pepper to taste
1 healthy pinch of cayenne
1/2 t dried thyme
1 8-oz. bottle clam juice
1/4 C dry sherry
1 1/2 C heavy cream
1 12-oz. can evaporated milk
16 oz. shucked oysters with their liquor
3 dashes Worcestershire sauce
1/2 C parsley, finely chopped

• Saute diced bacon in a non-stick soup pot over low heat until rendered.  Add butter and heat until melted.
• Add onions, celery and garlic and continue to cook over low heat, stirring occasinally, until translucent, taking care not to let them brown.
• Add salt and pepper to taste, pinch of cayenne, thyme and Wondra flour or other fine white flour, whisking steadily to make a light roux.  Cook, whisking steadily, for several minutes.
• Slowly whisk in clam juice, whisking until smooth, then sherry, again whisking until smooth.
• Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.  Raise heat slightly, stir while bringing just to where it starts to boil, then quickly lower the heat and whisk until slightly thickened, about 5 minutes.
• Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
• Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.