Wednesday, March 31, 2010

Clam Chowder



  • 4 Cups of Shucked Clams with juice

  • 3 Cups of Cream

  • 1 1/2" Salt Pork or Bacon Diced

  • 3 Tablespoons butter

  • 1 Onion finely chopped

  • Salt to taste

  • 2 Tablespoons of flour

  • Fresh ground pepper to taste

  • 4 Medium potatoes peeled and diced

Cut clams to bite sized pieces and put aside. Cook salt pork or bacon until brown. Heat fat or butter and add onions (cook until golden brown).Sprinkle flour over onions and cook another 3 minutes. Add potatoes, clams and juice to these ingredients - cover and simmer for 10 minutes or until potatoes are tender. Add cream, butter, salt & pepper.



Pesto Lasagna


Ingredients
For the pesto:
4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
For the lasagna:
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)
Directions
For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.

Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.

Cajun-Style Clambake

SERVES: 4 PREP TIME: 45 MINUTES
WAY TO GRILL: DIRECT MEDIUM HEAT (350° TO 450°F) GRILLING TIME: 20 TO 25 MINUTES

½ cup (1 stick) unsalted butter, melted

1⁄3 cup fresh lemon juice

1 tablespoon Cajun seasoning

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

4 medium red potatoes, halved and sliced into 1⁄8-inch

half-moons

¾ pound jumbo shrimp (11/15 count), peeled and

deveined, tails left on, cold

2 pounds littleneck clams, rinsed and scrubbed

1 package (12 ounces) andouille sausage, thinly sliced

2 ears fresh sweet corn, each shucked and cut into

4 pieces

1.In a small bowl combine the butter, lemon juice, seasoning, garlic, and thyme.
2.Prepare the grill for direct cooking over medium heat.
3.Cut 8 sheets of aluminum foil, each about 12 by 20 inches. Line an 8x8-inch cake pan with 2 sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.
4.Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls and serve immediately.


Friday, March 26, 2010

UFC 111

George St. Pierre vs Dan Hardy
CJL- Dan Hardy
RSC- GSP
MSL-
Frank Mir vs Shane Carwin
CJL- Frank Mir
RSC- Shane Carwin
MSL-
Kurt Pellegrino vs Fabricio Camoes
CJL- Pellegrino
RSC- Pellegrino
MSL-
Jon Fitch vs Ben Suanders
CJL - Fitch
RSC- Fitch
MSL-
Jim Miller vs Mark Bocek
CJL- Miller
RSC - Miller
MSL-
Nate Diaz vs Rory Markham
CJL- Diaz
RSC - Markham
MSL-
Ricardo Almedia vs Matt Brown
CJL- Almedia
RSC- Almedia
MSL-
Rodney Wallace vs Jared Hamman
CJL- Wallace
RSC- Wallace
MSL-
Rousimar Palhares vs Tomasz Drwal
CJL- Palhares
RSC- Drwal
MSL-
Matthew Riddle vs Gerg Soto
CJL- Riddle
RSC- Riddle
MSL-

Wednesday, March 24, 2010

The Bet



Matt says that Latrell Sprewell was on the Celtics...
Casey said: No possible way he was ever on the Celtics at any point during his career...
The loser of the bet has to buy Inaho Sushi (or any restaurant that is comparable in the winners eyes) dinner's everyday for 100 years.


Update: Matt got Latrell Sprewell and Ricky Davis confused...