Charlie's New England Chowder

All set for our weekender just need a few things from the market to tide me over till the Friday. Now I know this is a journal and not a grocery list but I guess while I’m at it….. I need bread (the crusty kind) …. Ya know, you would think that compiling a grocery list would be easy for me, but I so rarely prepare my own meals that I am in a loss. Agh barnacles, there must be something I have a hankering for. I suppose I could call the gang down at East Coast Gourmet to get some ideas or I could just make up a batch of my dear friend’s clam chowder. Boy I love that recipe, in fact it reminds me of East Coast Gourmet clam chowder.

Clam Chowder

Ingredients:

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Maine potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper

Pan Toasted Croutons:

2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

Instructions:

Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

For Pan Toasted Croutons:

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Signing off, East Coast Charlie

South End Lobster Salad

Today I am readying myself for a short weekender. A bunch of the lads at East Coast Gourmet have decided to check out a boat show and have invited me to come along. I so look forward to even the tiniest of trips. Gives me the opportunity to see and taste new things. Now, I know that a boat show probably won’t have a great deal of Gourmet delicacies on hand but it is the stretch that I am interested in. You never know what you’ll find in one of those “off the road dinner”. Why in fact, just last year, I was heading to Boston when I found this quaint dinner off the side of the stretch. The menu had the usual and then I spotted it. The South End Lobster Salad. Boy was it the best, in fact I raved about the deliciousness of it so much that the owner just would not hear of me leaving without her recipe.

Sounth End Lobster Salad

Delectable lobster, gently poached and served on a bed of greens with a Dijon balsamic vinaigrette.

Ingredients:

• 2 cups dry white wine
• 2 cups chicken broth
• 4 large frozen lobster tails, thawed
• 1 dozen cups mixed salad greens
• 4 hard boiled eggs, sliced
• Vinaigrette dressing:
• 3/4 cup Dijon mustard
• 1/3 cup white balsamic vinegar
• 1/4 cup green onion, finely chopped
• 1 Tablespoon sugar
• 2 Tablespoons finely chopped fresh Italian parsley

Instructions

In a medium sauce pan combine wine and chicken broth and bring to a boil. Add lobster tails and simmer until opaque in center, about 10-12 minutes then drain. When cool remove lobster meat from shells and slice into medallions. Prepare vinaigrette by whisking all dressing ingredients together in a bowl and set aside. Arrange mixed greens on four large plates. Top with lobster medallions and sliced eggs. Drizzle several tablespoons vinaigrette over each salad.

Notes:

Serve with fresh crusty bread./ Number of servings: 4

Mmmm…. We may have to take a detour!

Signing off, East Coast Charlie

Maple Popcorn Recipe

Just finished up my lobster pie form East Coast Gourmet and decided to sit down to my journal before I call it a night. I once again find myself reminiscing past adventures and of course anticipating a new. I must however laugh and bare a smile that extends from ear to ear. When speaking with my dear friends at East Coast Gourmet I was reminded of one of my favorite times of the year the 4th Sunday of March, Maine’s Maple Sunday Celebration. Oh what a glorious time, and sure to be my next road adventure This tasty event allows Maine’s maple sugar producers the opportunity to open their sugar houses for tastings and live demonstrations on how this delectable gooiness is made, from "tap to table." I can’t wait to indulge in Maple Taffy, hot fresh maple syrup concentrate poured over snow and at some of my favorite sugar houses, pancakes are served as a way to sample the syrup. And, If you think maple syrup is just for a short stack, think again! This natures goodness is used in Ice cream, pudding, pie , cake, barbecue sauce, and candy recipes. I must say, I can’t wait! In fact all this talk of maple syrup has got my stomach grumbling for a snack, Maple Popcorn, my favorite. I think I still have just a tad syrup left to make up a batch.

Maple Popcorn Recipe

Ingredients
1 cup real maple syrup
1/2 to 1 cup walnut pieces
9 cups popped plain popcorn

Instructions
Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer. Lightly oil large mixing bowl. Mix popcorn, nuts and syrup with lightly-oiled spoon. When mixture cools, break off and eat.

Yield: about 10 cups/ a batch.

Delicious!!!!

Signing off, East Coast Charlie

Old Pop's Lobster Pie

May will soon be here and I will once again be off in search of the “ultimate catch”. “Ahh, the sea, she be a callin”, it’s what my “Old Pop” would say. A true “lobsterman” he was. Taught me everything I know. In fact, taught me things I don’t think he ever intended to teach me like the fact that if it were not for the “lobstermen” of Maine like myself, my “Old Pop” and my friends down at East Coast Gourmet, it wouldn’t be possible for the rest of the world to enjoy the succulent taste of lobster year round. Yes indeed. I have learned so much. And, in turn, have so much to share like my “Old Pop’s” Lobster Pie Recipe.

Old Pop’s Lobster Pie

Ingredients:
4 Lobsters, Boiled or Steamed 1-1/4 to 1-1/2 pound size
1/2 cup bread crumbs-unseasoned
1 cup crushed crackers (butter crackers taste best)
1/2 cup melted butter (no margarine)
1 teaspoon Worcestershire Sauce
1/2 cup minced onion
1/4 cup minced green pepper
5 medium mushrooms, chopped fine
1/4 cup butter, non melted
lemon juice and lemon wedges

Instructions:
Place butter in pan, sauté onion, pepper and mushrooms until tender. Add remaining ingredients for stuffing, mix well (set aside). Shell lobsters and place lobster meat into an 8x11 baking dish. Drizzle fresh lemon juice over lobster and dot generously with butter. Top lobster with stuffing mix and dot with butter. Drizzle with lemon juice and bake in a 400 degree oven for about 15 minutes till lightly browned on top. Garnish with lemon wedges and parsley!

Sounds so darn good, I think I’ll call my friends down at East Coast Gourmet to send me over one of their world famous Lobster Pies, the next best thing to Pop’s!

Signing off, East Coast Charlie