Wednesday, December 15, 2010

Clam Chowder

Hey guys now that school's out for winter break, I have time to get some blogging in. Tonight, to celebrate not having class and being able to eat and cook good food, I decided to make some yummy seafood.  And what's better than scallops? (apart from lobster) It probably didn't hurt my decision that a guy on travel channel was eating clam chowder today!  So here goes! (BTW, I totally recommend this recipe)

Kyle's Clam Chowder


½ pound small bay scallops
3 pieces fresh ham sliced or 6 pieces bacon crumbled
1 clove garlic crushed
1 potato Cubed
½ onion chopped
1 small rib of celery chopped
½ tsp herb and spice mix
¼ tsp black pepper
1 Tbsp bacon grease or drippings from the bacon
¾ cup heavy whipping cream
¾ cup milk
1 Tbsp clam juice
1 Tbsp flour
½-1 tsp salt

Herb and Spice mixture:
1 tsp parsley flakes
1 tsp Turkish oregano
1 tsp thyme
1 tsp rosemary
½ tsp basil
½ tsp dill
½ tsp marjoram
½ tsp tarragon
Pinch of nutmeg
Pinch of allspice

Once you prep the spice mix keep it in an older spice container or such. 

Basically I make mine different in that I brown the stuff before ever so slightly before I add in the liquid.  I first added in the herb and spice mix, bacon grease, garlic and ham.  I fry it up a bit and then add in the onion, celery, and potato.  Once it has fried, I mix together in another bowl (while it's still cold) the liquids and the flour and stir it up until all the lumps are gone. I Next I add it in along with the bay scallops and slow-cook it on medium to medium-low until the potatoes are soft and cooked through. 

Serve it hot with bread or oyster crackers and a glass of gingerale! :D


Enjoy Guys! 
¡Kyle S!

Saturday, December 4, 2010

Ancho Tea

I once again have failed to post another post, so I will just post another easy one. 

When I was making turkey pie from all the left-over turkey that I had, I decided to taste the water I had left over from my ancho chili pepper that was smoking hot!  It was delicious; not what I would expect!

Ancho Tea

1 mug of boiling hot water
¼ tsp lavender flowers or
2 tsp lavender sugar
Sugar to taste


First open up the chili so the water can get inside.  Remove all the seeds completely and throw them away.  Next take boiling water and pour it into the mug.  Then place the ancho in the water and submerge it.  Let it sit for a minute and take it out and let it drip out.  Don't stir it with the chili inside because then your tea will taste too much like peppers. 


Next add the lavender or lavender sugar. Strain it if you'd like and enjoy! It tastes a little bit different than tea, but still good!




Your's truly...
KYLE!!!!!