celery

  • Baked Stuffed Clams

    Stuffed Clams
    Baked Stuffed Clams
    (Serves 12)

    25 oz chopped clams (reserve the juice) or 10lbs Quohogs, scrubbed and boiled until they open
    ½ lb bacon
    ½ tblsp parsley
    ½ large yellow onion, finely chopped
    1 cup Italian breadcrumbs
    1½ tblsp oregano
    1 love garlic, minced
    5 - 8 oz mozzarella cheese, shredded
    ½ tblsp Parmesan cheese, grated
    ½ cup celery, chopped
    ½ cup white wine
    4 oz clam juice

    NOTES: I bought clam shaped baking vessels, but you can bake this spread out on a cookie sheet or in low filled muffin tins, or individual ramekins! If your mix is too dry, add some more clam juice, if it's too wet add some more breadcrumbs. This is my Mom's recipe!

    Cook the bacon and set aside, drain on paper towels. Add to the bacon grease, the onions, celery and garlic, cook until the onions become soft on low heat. Remove from pan and set aside.

    Grind the clams in a food processor. Mix them into the reserved onion mixture, mixing well.

    Add into the mix, the parsley, oregano, breadcrumbs, 2 oz of clam juice and the white wine, mix well.

    Now add in the mozzarella and Parmesan cheese, mixing well. You want the mix to be a little on the wet side rather then the dry side. Chop the bacon and mix it into the mix.

    If you are satisfied with the consistency, slightly more wet then dry, then you can start to fill up empty clam shells, or muffin tins or a sheet pan.

    Pack a palm sized amount into each shell, ramekin or muffin compartment, or spread entire mix out onto a cookie sheet, ½ - ¾ high. (No higher then 1 inch)

    Pre-heat oven for 10 minutes at 350 °F, put clams mid-oven for about 20 minutes.

    Serve while hot! Enjoy!

  • Base Curry (BIR)

    >Base Curry
    Base Curry (BIR)
    (Makes 10 cups or 2½ quarts)


    Akhni Stock
    8 cups water
    1 yellow onion, cut into quarters
    14 green cardamom pods
    2 black cardamom
    10 whole cloves
    6 garlic cloves, crushed
    4 bay leaves
    4 inch cinnamon stick
    4 tsp coriander seeds
    4 tsp fennel seeds
    4 inch chunk fresh ginger
    2 star anise
    2 tsp black peppercorns

    Base Gravy
    10 medium onions, chopped
    1 large carrot, peeled and diced
    ½ large green bell pepper, diced
    ½ large red bell pepper, diced
    2 stalks leafy celery, diced
    ¼ of a green cabbage head, chopped
    2 cups (16oz) canned chopped tomatoes
    6 sprigs fresh cilantro with leaves
    1 cup vegetable oil
    4 tblsp ghee
    4½ tblsp fresh ginger puree
    4½ tblsp garlic puree
    1 tbsp ground turmeric
    1 tbsp garam masala
    1 tbsp freshly ground cumin
    1 tbsp freshly ground coriander seed
    1 tbsp ground fenugreek powder
    1 tbsp smoked paprika
    1 tbsp salt
    2 cups chicken stock (homemade preferred or at the least use Better Than Bouillon brand chicken base)


    NOTES: BIR Base Curry, also known as British Indian Restaurant Base Gravy, is a crucial component in creating the distinctive flavors found in British Indian restaurant-style curries. Akhni stock is a flavoring stock that's used in the making of BIR base gravy. It serves as the foundation for many British curry dishes. Asian/Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable.

    To turn your base British Indian Restaurant (BIR) curry into a full curry, you can add additional ingredients such as cooked meat (chicken, lamb, or beef), vegetables (like potatoes, peas, or bell peppers), and more spices or seasonings to enhance the flavor. You can also adjust the consistency by adding water, coconut milk, or cream to achieve your desired thickness. Serve your full curry with rice or naan bread for a complete meal! Click here for more ideas on what to add to this base curry.

     

    For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

    For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
    Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
    Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
    Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
    Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

    After 30 minutes, remove the mixture from the heat and allow to cool slightly.

    Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
    Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
    Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
    Enjoy!
    This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

    BIR House Mixed Powder (Every curry joint in Britain has their "secret" blend of house spices, this is ours!):
    3 tbsp ground cumin
    3 tbsp ground coriander
    4 tbsp curry powder
    3 tbsp paprika
    3 tbsp ground turmeric
    1 tbsp garam masala

    Things you can make from this base:
    1.) BIR Chicken Korma (for 4) – 1½ cups BIR curry base, 1¾ oz (50 grams) almonds, crushed (or cashews or both), 2 tblsp fine white sugar, 1 tblsp butter, 1¾ oz (50 grams) creamed coconut block, 3⅓ oz (100 ml) cream. Cook the above ingredients until combined (less than 4 mins) – Add 1 lb raw chicken such as mini fillets or a breast cut into1 inch chunks and heat on low for 10 minutes to cook through.

    2.) BIR Bhuna (for 4) – In 2 tblsp vegetable oil fry 1 four inch cinnamon stick for 10 seconds then add 1 lb of cleaned prawns or chicken to cook - (if your protein is already cooked then add it at the end). Next add 1 tblsp tomato paste with 1 tblsp grated ginger, 1 tblsp garlic paste, 1 tblsp cumin powder, 1 tblsp red chili powder, 1 tblsp coriander powder, 1 tsp turmeric. Cook for 2 minutes then add 1½ cups BIR curry base. Cook for 2 minutes more then squeeze the juice of one lemon in and then add 1 small bunch cillantro leaves, torn or chopped. Salt and pepper to taste.

    2.) BIR Saag (for 4)
    ¼ lb baby spinach leaves
    3 green bird's eye chillies or Thai chilies - roughly chopped
    1 handful cilantro leaves
    2 tbsp ghee
    ½ onion, chopped finely
    1½ tbsp garlic and ginger paste
    1 tblsp cilantro stalks
    1 tsp cumin, ground
    1 tsp coriander, ground
    2 tblsp mixed powder
    ½ tsp Kashmiri chilli powder
    ¼ cup tomato puree
    1 cup base curry
    1 tblsp plain natural yoghurt
    Juice of ½ lemon
    ½ tsp garam masala
    Salt to taste

    Directions:
    Preparing the spinach by placing all of the spinach, chillies, coriander and lemon juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.

    Now heat the ghee in a large pan over medium heat.
    Once the pan is hot, add the chopped onions and fry for about 15 minutes until soft and translucent but not too brown.
    Add the ginger and garlic paste and allow to cook for about 30 seconds.
    Add in the cumin, coriander powder, garam masala and kashmiri chilli powder and mix.
    Remove the onions from the pan and use a processor or blender to blend the onions and the tomatoe until smooth.
    Pour the onion/tomato mixture back into the pan. At this point if you want to ass meat or paneer, add it now.
    Cook for 40 minutes or until any meat is nice an tender. Add the base sauce gradually stirring it in, cook for about 5 minutes.
    To finish, add the spinach puree you made earlier and stir it into the curry.
    Cook for another 2 minutes. Adjust seasoning and add the salt and pepper to taste.
    Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
    Stir in the lemon juice and serve.

  • Cajun Crab Mini Quiches

    Cajun Crab Quiche
    Cajun Crab Quiche
    (Makes 36 mini quiches)


    ¾ cup mayonaise
    4½ eggs, beaten
    ⅓ cup milk
    ⅓ cup of cream
    1½ cups crab meat
    1½ cups Ementhaler Cheese (or Swiss cheese), shredded
    3 shallots, finely chopped
    ¾ red pepper, finely chopped
    1½ celery, finely chopped
    6 green onions, diced
    ⅓ cup parsley, finely chopped
    1½ tblsp dijon mustard, whole grain
    3 tsp smoked paprika
    1½ tsp old bay seasoning


    NOTES:
     

    Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
    Stir in the crab meat, shredded cheese and vegetables.

    Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

    Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

  • Cajun Jambalaya

    Cajun Jambalaya
    Cajun Jambalaya
    (Serves 6-8)


    [The Holy Trinity]
    1 Bell Pepper Finely diced
    1 Large Onion Finely diced
    4 Celery stalks Finely diced

    Proteins
    1 lb Andouille sausage sliced
    1 lb shrimp (26/30), peeled & cleaned

    Seasonings for Shrimp
    2 tsp Tony Chacheres Creole Spice

    Spices and other ingredients needed
    2 cups long grained Louisiana Rice
    3 1/2 - 4 cups Chicken stock
    2 tblsp vegetable oil
    1 tblsp Kitchen Bouquet
    1 tblsp Tomato paste
    1 tblsp Seasoning salt
    3 Garlic cloves finely diced, approximately 2 tsp.
    1/2 tsp Oregano
    1/2 tsp Thyme
    1/2 tsp Old Bay seasoning

    Garnish
    1/2 cup Green onions chopped
    1/4 cup Parsley chopped


    NOTES:Mahatma brand rice is Louisiana Long Grained rice. 26/30 is the shrimp size, 26 to 30 shrimp per pound is a medium sized shrimp, once you get to U15 (under 15 shrimp per pound they are quite large!), whereas 36/45 they are tiny. So the higher the number, the smaller the shrimp!
     

    Dice onions, celery, and bell pepper into small pieces. Set aside.
    Cut andouille into thin rounds. Set aside.
    Coat shrimp in Tony Chacheres Creole Seasoning. Set aside.

    Heat oil in large pot or dutch oven.
    Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
    Brown the shrimp on both sides, no longer then 5 minutes. Set aside.
    Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of sausage from bottom of pot.

    Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.

    Add the sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
    Add the rice and return to a boil.
    Cover and reduce to a simmer and cook 5 minutes. Add your shrimp in, finish cooking another 5-10 minutes or when the liquid disapears or rice is cooked.
    Sprinkle the green onions and parsley over each serving for garnish. Enjoy!

  • Chow Fun

    Chow Fun
    Chow Fun
    (serves 12)
    1 lb Char Siu beef, pork or chicken
    1 tblsp oil
    ginger, almond size, mashed and minced
    ½ cup carrots, thinly sliced
    ½ cup celery, thinly sliced
    1 small onion, thinly sliced
    12 ounces bean sprouts
    2 tsp salt
    1 tblsp Oyster Sauce
    12 ounce package of Chow Fun noodles
    2 scallions (green onions), cut into 1 inch lengths
    NOTES: An experiment with great results!

    Instructions

    Cut char siu/pork meat into thin strips. Heat oil in skillet or wok. Add char siu/pork and ginger, cook until lightly browned.

    Add carrots, celery and onions, cook until half done. Add bean sprouts, salt and oyster sauce, stir lightly. Add chow fun. Cook for 1 minute. Add green onions just before serving.

     

  • Chuck Wagon Beans

    Chuck Wagon Beans
    Chuck Wagon Beans
    (Serves 10-15)


    3lb ground beef
    1 lb bacon slices
    1½ cloves garlic, minced
    1½ cups ketchup
    3lb. ground beef
    3 tbs spicy brown mustard
    3 cups finely chopped onion
    1½ tsp salt
    1 cup finely chopped celery
    ½ tsp pepper
    ⅔ cup hot water
    2 cans (28oz. each) Molasses-style baked beans
    2 tsp Beef Bouillon (Better Than Bouillon brand)


    NOTES:Searching the internet for chuck wagon beans brings up many versions, this version must be similar to many already written, tweaked a little here and there as it is passed down and around.

    Fry bacon till crisp. Drain of grease and set aside.
    In same pan, on medium heat, cook onion, ground beef, salt and pepper and celery until meat is done and onions are tender, then add garlic, cook until beef has browned through.
    Pour off most of the grease, then transfer the meat mixture to a larger stock pot.
    Now mix beef bouillon in a tblsp hot water, then stir bouillon into the meat mixture. Add the beans, ketchup, mustard.
    Cover and simmer (low heat with little bubbles), on top of stove for 1 hour.
    Crumble/Cut bacon and stir into beans. Serve.

  • Crawfish Pies

    Crawfish Pies

    Crawfish Pies (Makes @30)


    1 lb crawfish tails
    ½ cup vegetable oil
    1 cup onions, finely chopped
    ½ cup celery, finely chopped
    ½ cup green bell pepper, finely chopped
    ¼ cup garlic, finely chopped
    ¼ cup tasso ham, finely chopped
    ½ cup flour
    ¼ cup tomato sauce
    1½ cups chicken broth
    Salt and Pepper to taste
    Tobasco sauce to taste
    1 egg
    ½ cup milk
    ½ cup water
    2 packs of pie dough sheets


    NOTES:
     

    Pre-heat oven to 375°F.
    Heat a 10" saute pan, medium high heat, add the oil. Let the oil come to temperature. Add the onions, celery, bell pepper garlic and ham. Saute for 3-5 minutes. Add in the crawfish. Bring the crawfish to temperature. Sprinkle in the flour, using a whisk, stir constantly until a white roux is formed, cook for 3-5 minutes so the raw flour taste gets cooked out.

    Now add the tomato sauce and slowly add in the chicken broth until a sauce is formed. (You may not need all the stock!)
    Bring to a boil and reduce the heat to a simmer and simmer for 30 minutes. Season to taste with S&P and tobasco.
    Remove from heat and allow to cool. (preferably overnight)

    In a small mixing bowl combine the egg, milk and water, this will be your egg wash to brush on the outside of filled dough and to seal the edges of the dough, set aside.
    cut 3 inch circles out of the pie dough.
    Prepare a baking sheet lined with parchment paper.
    Place about 1 tsp to 1 tblsp of filling in the center of the circle brush the edges with a little egg wash, fold in half and seal the edges by using a fork and pressing into the edges crimping them shut, so no filling leaks out. Pierce the top of the pie so steam can vent out during the baking and brush the top with egg wash. Repeat with the remaining dough circles and bake for 20 minutes.

  • Gumbo, Shrimp and Sausage

    Gumbo, Shrimp & Sausage
    Gumbo, Shrimp & Sausage
    (Serves 4)


    1/4 cup vegetable oil
    1 pound Andouille sausage, cut into 1/4-inch slices (or smoked sausage)
    1/3 cup all-purpose flour
    5 tablespoons butter

    The Holy Trinity
    1 large onion, chopped fine
    1 large green bell pepper, seeded and chopped fine
    3 stalks celery, chopped fine

    4 cloves garlic minced
    1/4 cup Worcestershire sauce
    salt, to taste
    pepper, to taste
    Tony Chachere's Creole Seasoning, to taste
    1/4 bunch flat leaf (Italian) parsley, coarsely chopped (plus chopped leaves for garnish)
    2 tsp gumbo file
    4 cups chicken stock
    1/2 can (3 oz) of hunts tomato paste
    1 lb sliced okra
    1 pound small shrimp, peeled, deveined [36/40]
    1 can (10oz) or more good quality crab meat w/juice
    2-4 green onions diced
    long grained white rice, cooked, optional


    NOTES: Gumbo File (1 tblsp), a Roux (flour and butter or oil or pork fat) and/or okra, will all thicken the gumbo on their own, so you can use one of these in this recipe and adjust the other accordingly. Remember that the darker the roux, the longer it will take to thicken a liquid. Also, it doesn't matter if your using fresh or frozen okra, as long as you cook it 30 minutes or more the 'sliminess' will be gone. Personally I added a tsp of each spice listed, to taste. You can remove the crab from this recipe or you can add more, adjust your thickening agent accordingly! The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery.
     

    Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
    Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
    Do not go too brown and burn the roux if your using butter.

    Lower the heat to low heat and melt the remaining 3 tablespoons butter.
    Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

    Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

    Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

    Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

    Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.

  • Honey Dijon Chicken Salad

    Honey Dijon Chicken Salad
    Honey Dijon Chicken Salad
    (Serves 2)
    1 cup diced grilled chicken breast
    1 cup celery, diced
    1 cup apples, seeded and diced
    1/3 cup mayonnaise
    2 tblsp Dijon mustard
    2 tblsp honey
    NOTES: Easy and delicious!

    INSTRUCTIONS

    Mix all ingredients. Serve.

     

  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES:

    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.
    Enjoy!

  • Pancit Bihon

    Pancit Bihon
    Pancit Bihon
    (Serves 8-10)


    3 tblsp vegetable or cannola oil
    6-9 cloves of garlic, crushed & roughly chopped
    1 tblsp oyster sauce
    2 tblsp soy sauce
    2 cups chicken stock
    8oz rice stick noodles (bihon)
    1½ cups green cabbage, sliced ¼ inch
    ¾ cup carrots, cut into thin match sticks
    ¾ cup celery, thinly sliced
    ½ lb small white shrimp, 51/60, deshelled and cleaned
    ½ lb sweet Longganisa sausage, cooked, sliced thin (Loganisa, Loganiza)
    1-2 tsp kosher salt
    1 tsp black pepper
    2 green onions, sliced thin, separate the green tops & the white ends


    NOTES: Thin pork strips, pork belly, boiled or grilled chicken can be substituted for the protein as well as beef stock, vegi stock or seafood stock for the chicken stock. You can substitute fish sauce for the oyster sauce. If you use Canton noodles (which are egg based) instead of or in addition to the rice stick noodles (bihon), change the name to Pancit Canton or Pancit bihon canton.
     

    In a large skillet, I used a 14", or a wide/deep pot, add the oil on medium low heat, add the garlic. Saute for about 3 or 4 minutes, increase the heat slightly to almost medium and add in the cleaned shrimp. At this point I add a sprinkle of salt and pepper. Shortly after the shrimp are flipped over, after 2-3 minutes, add in the carrots and celery. Saute for another 3 minutes and add in the cabbage and sliced/cooked sweet Longganisa sausage.

    After the cabbage wilts, about 1 minute, add in the oyster sauce and soy sauce. Now add in the 2 cups of chicken stock (or whatever stock you are using).
    Bring to a boil and push the ingredients to each side leaving a channel of boiling liquid down the middle for the rice noodles to sit in. Using a utensil, hold the rice noodles down into the liquid, after about 3 minutes flip the noodle block over and soak the other side, you can lower the heat to a simmer, keeping the noodles as submerged as possible while they become more pliable and soft.

    Let simmer until the noodles soak up all the liquid and are tender.
    Mix in the sliced white bottoms of the green onions.

    Salt and pepper to taste.

    Serve topped with sliced green onion tops.