Whoo hoo

Just got a new job in Florida!! I'm leaving Daytona today to go back to Pennsylvania, pack up my life, try to get as much stuff done as I can get done until I have to be back down here to start on October 8. I'm a little frazzled, a little fearful, a little ecstatic, and very overwhelmed.

So . . . I don't think I'll be posting for a while. But I shall be back.

Pork Dumplings with Soy Ginger Sauce

I got off my lazy butt and made the dumplings. I smell like ginger and garlic. Mmmmmmm.

Dumpling Ingredients

1 pound of ground pork

2 scallions, chopped fine

1 garlic clove, chopped fine

2 tablespoons of finely chopped ginger root

1/4 cup of chopped bamboo shoots

1/4 cup of chopped water chestnuts

3 tablespoons chopped parsley

salt and pepper

1 package of won ton skins (60 count)

Mix all of the above ingredients together with the exception of the won ton skins. I usually mix it up and refrigerate for about an hour to let the flavors combine with the meat.



Place about heaping teaspoon of the meat mixture in the middle of the won ton skin. Follow the directions on the wont ton package on how to fold the won tons. (Don't laugh at my wrap job.)



I steam the dumplings. I'm afraid to boil them for fear they will fall apart. And this recipe is too much work to screw them up at this point. I line the steamer with lettuce for added moisture and so they won't stick to the steamer. Steam until pork is no longer pink. Sorry I can't give you a better estimate than that. I used the wrong pot today and my steamer didn't fit properly. The dumplings will become slick. I'd test after about 8 minutes.



Sauce Ingredients

2 tablespoons of sesame oil

2 tablespoons of chili oil

2 tablespoons of of vegetable oil

2 tablespoons of soy sauce

2 tablespoons of of kecap manis (sweetened soy sauce, if you don't have this, just add some additional soy sauce and brown sugar)

1 tablespoons of ginger juice ( I use the Ginger People brand, but if you can't find it or don't have any on hand, just add additional ginger root)

3 garlic cloves, minced

2 inch piece of fresh ginger root, minced

2 scallions, minced

5 tablespoons of chicken stock

2 tablespoons of of brown sugar

I usually mix sauce ingredients before hand to allow flavors to mingle. To make the sauce, combine all ingredients in a non-stick pan and heat gently, without bringing it to a boil. Pour sauce over steamed dumplings.

New England Clam Chowder

Alright. I'll admit it I got lazy and didn't make the dumplings, but I did make the chowder. I adapted it from a recipe I found in The Clam Lover's Cookbook" by William Flagg, put out by Gorton's.
Ingredients

1 pound of bacon (if you are like me, the entire pound won't go in the chowder, you'll eat some of it. The original called for 1/4 pound, but hell . . . with all that butter and half and half, what difference is 3/4 pound of additional bacon gonna make?)

1 medium onion, diced

2 cups of potatoes, in 1 inch cubes (I use red skinned potatoes and I don't peel them.)

2 cups of clam broth

fresh ground pepper (as much as you want or as little as you want - it's your chowder)

2 cups of half and half (the original recipe said heavy cream was best, but believe it or not, I grew up drinking skim milk. Cream kinda does me in.)

2 cups of clams, chopped

3 tablespoons of butter


What to do with those ingredients

Cook the bacon over medium heat, until crispy. Remove bacon and most of the bacon fat. Add the onions and cook until translucent, about 5 minutes.



Add potatoes, clam broth, and pepper. Bring to a boil and then simmer for 15 minutes.



Add clams and simmer for an additional 5 minutes. Add milk, butter, and chopped bacon. Heat but do not allow to boil. Adjust seasonings.

This usually tastes better after it sits for a day.