How to Make Party Punch

A few suggestions when preparing Punch --

If it sparkles or bubbles, pour it in last. Try to add ingredients in the order given and always add club soda, champagne, or anything carbonated last. If time permits, the punch should be the last thing you do before guests arrive in order to preserve the bubbles as long as possible. 

Chill all ingredients before mixing. Adding ice to warm juice will create a watery punch. If possible, chill the punch bowl before use.

Larger ice molds last longer than small ice cubes. You can use a fancy ice mold or simply use a flexible plastic storage bowl to make a large ice cube of juice. Try adding mint leaves, cranberries, cherries or lemon and lime slices to the mold before freezing.

When using liquor in a party punch, don't spend a lot of money on the champagne or wine. An inexpensive champagne will taste fine when mixed with fruit juices.

How much punch to make? Assuming your guests will each consume about 3 4-ounce cups of punch, you can estimate about 1 gallon of punch per 10 people. Adjust this figure accordingly depending on the type of punch (alcohol or non-alcoholic), the time of day, and the other beverage choices available.

Cajun Blackening Spice Mix

5 TB Paprika
1/4 cup Salt
1/4 cup Garlic Powder
2 TB Fresh Ground Pepper
2 TB Onion Powder
2 TB Cayenne Powder
2 TB Dried Oregano
2 TB Dried Thyme

Combine all ingredients. Store in an airtight container. Delicious for grilling salmon, chicken or shrimp. Also try in Creole Jambalaya.

Shake and Bake Substitute for Pork & Chicken

Instead of buying the expensive little packets of coating for chicken or pork, some of which cost as much as $3.00 for a one ounce packet and are mostly salt, save yourself some money and make your own mix.

Both of these dry rub mixes can be prepared with basic ingredients in your own spice cupboard, and they taste even better than the store bought brands.  For a little extra spice you can even add cayenne pepper to the mix.



Oven Baked Pork Chops with Seasoning Mix

For Pork
2-1/2 TB Cornmeal 
2 TB Flour
1 tsp Sugar
1 tsp  Paprika
1/2 tsp Dried Sage
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
1/2 tsp  Cayenne  (optional - add for extra spicy coating)

Mix ingredients and use the same as the store bought package. Recipe will coat 6 - 8 pork chops.  You can use this coating on bone-in or boneless chops.

Coat pork chops with mixture, pressing the rub onto the meat.  Place chops on a lightly greased cooking rack, spray the chops lightly with olive oil and bake uncovered at 375 degrees for about 25-30 minutes, depending on the thickness of the chops.**  During the last 10 minutes of cooking, turn the over to the BROIL settings to finish the chops with a browned and crispy top.

** Use a meat thermometer to check for an internal temperature of 140 degrees, then remove the chops from the oven, cover with foil and let rest for 5 minutes until the internal temperature reaches 145 degrees.

For Chicken
1/2 cup Flour
1/2 cup Cornmeal or Cracker Crumbs
1/4 cup Parmesan Cheese
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/4 tsp Thyme
1/4 tsp Basil

Combine all ingredients in a large ziplock bag and shake well. When ready to use, brush chicken pieces with olive oil and place in bag; shake well to coat. Bake chicken pieces at 375 degrees for 35-45 minutes or until juices run clear. Yield: coating for 8 - 10 pieces of chicken.

Creamy Tarragon Dressing

Tarragon adds a delicious flavor to this creamy dressing. If you like gardening, Tarragon is easy to grow and you will find many uses for this tasty herb, such as making your own Tarragon Vinegar.

1/2 cup Non-Fat Plain Yogurt
1/2 cup Low-Fat Mayonnaise
1 TB Chopped Fresh Tarragon or 1 1/2 tsp Dried Tarragon, crumbled 
1/4 tsp Freshly Ground Black Pepper

In a small bowl, whisk all ingredients together until blended and smooth. Chill 1 hour before serving.

Creamy Tarragon - Garlic Dressing

2 TB Mayonnaise
2 TB White Wine Vinegar
1 tsp Chopped Fresh Tarragon
1/4 tsp Finely Chopped Garlic
1/3 cup Olive Oil
Salt and Freshly Ground Black Pepper

Whisk mayonnaise, vinegar, tarragon, and garlic in a bowl. Season with salt and pepper to taste and serve.

More Information on Tarragon --

Tarragon is a small, shrubby herb in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.

Tarragon has a slightly bittersweet flavor and an aroma similar to anise.

It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces, and adds distinctive flavor to sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

How To Grow - Tarragon is a hearty, easy to grow herb. It can be grown in a pot in full sun and grows to a mature height of about 24". A single plant offers a large harvest of leaves which can be dried and kept in a jar for up to 6 months.

** Note: When you purchase a Tarragon plant be sure it is French tarragon and not Russian, as the Russian variety has a much less pungent flavor.

Arugula

Arugula is a member of the mustard family and is generally used in Meditteranean style recipes, especially Italian cuisine. With its peppery and slightly bitter flavor, Arugula will add a kick to a basic salad. It's flavor is similar to watercress. Like most greens, Arugula is very low in calories and high in vitamins A and C. 
 

How to Grow
Arugula is a simple variety of greens to grow at home. Sow the seeds in a sunny location in succession plantings (approximately every 20 to 30 days) from early spring to fall.

Arugula performs best in spring to early summer. After that time, plant it under the shade of an "airy" tree (not dense shade), or under shade cloth. It is not fussy at all, although too much drought and summer heat will cause the leaves to be smaller and more "peppery".

To harvest simply pick the young leaves and the plant will keep generating new ones for months. Older leaves are a bit tougher and hotter.

To store , rinse the leaves in cool water and dry on paper toweling. Wrap leaves tightly in a zip lock bag. Best if used within two days.

Basil

Basil is one of my favorite herbs to use.  It is a member of the mint family and a native of India. 

The most common use for basil is pesto sauce, but this tasty leaves can be used to flavor pasta sauces, add to salad dressings, or even use on sandwiches in place of lettuce leaves.

Varieties

Thai Basil or "Siam Queen" - Culinary, ornamental. Red stems and flowers in clusters, green leaf. Very attractive. Licorice-basil aroma. Used in Thai recipes.

Sweet Italian Basil - Culinary variety. Standard, traditional green-leaf selection. Perfect for pesto or chopped fresh and sprinkled on garden-grown tomatoes with olive oil.

Italian Large Leaf Basil - Sometimes called Lettuce Leaf Basil. Produces very large leaves. One leaf can cover a slice of bread! Good basil flavor and fragrance. Excellent choice for Grilled Tomatoes with Mozzarella.

How to Grow

Basil can be grown from seed or purchased through a nursery. Plants need good soil, lots of sun and moderate watering. Mature height 18" - 24" , spaced 12 inches apart. To promote bushiness and best flavor, pinch off growing tips and blooms as they appear.

How to Freeze

Harvest a large bowl of basil leaves and remove stems. Rinse under cool water and pat dry with paper towels. Place a few handfuls of basil into a food processor and drizzle with about 3 TB extra virgin olive oil. Pulse until basil is coarsely chopped and basil is well coated with oil. Place mixture in small plastic containers and freeze.

This is a really easy sauce recipe that showcases the bright flavor of Basil.

BASIL DRESSING

1 cup packed basil leaves

1 clove garlic (you can help it along and give it a rough chop, if you like)

1/4 cup lemon juice (the real stuff)

3 tbls. Extra Virgin Olive Oil.

Salt and pepper to taste.

Put first three ingredients in blender and mix until blended. Add the olive oil. Maybe a little more, depending on consistency. Drizzle over hot, grilled chicken or fish or even use on a salad.

Oregano

Oregano is widely used in Italian dishes, tomato sauce, pizza, fish and salad dressing. The Mexican Oregano is a bit stronger than Mediterranean Oregano.  

Oregano is a strong antioxidant, containing 42 times the antioxidant power of apples, and 12 times more than oranges. Among the potent antioxidants found in oregano are beta-carotene, myristic acid and quercetin.

When using Oregano, either fresh or dried,  add this herb to your dish near the end of its' cooking time to preserve the flavor.

How To Grow -

Oregano is a member of the mint family and is easy to grow when purchased through a nursery. Plants need good soil, lots of sun and moderate watering. Mature height 12" - 24" , spaced 12 inches apart. Oregano is best planted in a large pot as plants can spread aggresively.

Cooking with Oregano -

Add fresh oregano to stuffing, couscous, rice, polenta or garlic mashed potatoes.

Rub chicken with a little butter or olive oil and chopped fresh oregano right before grilling.

Blend fresh oregano, spinach, olive oil and Parmesan cheese in a food processor to make a tasty pesto topping for bruschetta or pasta.

Add tomatoes and fresh oregano to scrambled eggs.

Fold chopped fresh oregano ino bread or biscuit dough.

Add chopped oregano into a mixture of tofu and ricotta cheese and stuff manicotti shells; top with marinara sauce.

Rosemary

The strong piney fragarance and the flavor of rosemary goes well with a variety of foods. It can be included in many poultry or beef recipes. When roasting a whole chicken, place several sprigs inside the chicken before roasting or, for a stronger flavor, place the sprigs under the skin on the chicken breast with a little butter. 



How to Grow

As a member of the mint family, rosemary has dark green needle-like leaves, tiny blossoms and a spicy scent. It is a difficult plant to grow from seed, so buying a start from a nursery is ideal. Plant in direct sun and keep evenly moist. The tips of the plant care be harvested year-round, but be careful not to remove more than 50% of growth at one time.

Tarragon

Tarragon is a small, shrubby herb from the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. Personally, I do not care for the Russian variety, which is found in most nursery stores. Ask specifically for the French variety, if possible, as the flavor is much more bold and distinctive.

Tarragon has a slightly bittersweet flavor and an aroma similar to anise. It also contains an essential oil which tastes like anise, but this flavor is lost when the herb is dried. 




It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces, and adds distinctive flavor to sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

How To Grow -

Tarragon is a hearty, easy to grow herb. It can be grown in a pot in full sun and grows to a mature height of about 24". A single plant offers a large harvest of leaves which can be dried and kept in a jar for up to 6 months.

Thyme

Thyme is a member of the mint family and is considered by many herbalists as the very nearly perfect useful herb. It ranks as one of the finest herbs of French cuisine. The general rule of using herbs in cooking is - when in doubt use thyme.  

Thyme comes in a multitude of flavors, fragrances, growth habits and hardiness ranges. But all varieties are tough, easy-to-grow perennials with pungent leaves and dense clusters of pink, white or lilac flowers.



How To Grow -

Buy plants at an herb nursery for planting in spring. Plant in a sunny location, with well-draining soil, and place plants about 8 inches apart. Cut plants back after they flower in summer to promote bushiness. Thyme is also a great container herb.

Protect plants with a winter mulch if the variety is not reliably hardy in your area.

Divide plants every three or four years to keep them dense and healthy.

Clip foliage and flowers anytime you need them. The more you cut, or even shear back, the more the plants will grow.

Honey Baked Ham

This Easter, enjoy a delicious Honey-Baked Ham without the high price tag or the long wait in line. This ham tastes exactly the same.

5 lbs Precooked Ham

1/4 cup Whole Cloves

1/4 cup Dark Corn Syrup

2 cups Honey

2/3 cup Butter

Preheat oven to 325 degrees F. 

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

rush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let rest a few minutes before serving.

North Carolina Style Pulled Pork

First Step, Get the Pork Ready for Smoking

2 Pork Butts, about 5 pounds each
2 TB Pickling Spice
2 TB Black Pepper
2 TB Paprika 
1 TB Garlic Powder
1 TB Cumin
1 TB White Sugar
1 Quart Carolina BBQ Sauce (see recipe below)

Mix the spices together. Rub barbeque sauce onto the pork, and then rub on the dry seasoning. Allow the pork butts to rest for at least a couple of hours to absorb the spices.

Next, Mix Up a Great BBQ Sauce

1 cup Cider Vinegar
1/4 cup Water
1 TB Brown Sugar
1/2 tsp Cayenne Pepper
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes.

Mix all ingredients until the sugar is dissolved. This sauce really improves if it is allowed to rest for a day or two, which gives the flavors a chance to blend.

Feel free to experiment with different amounts of the peppers and the sugar to get the sweetness and heat you desire.

Fire Up the Smoker!

A temperature range of 215 to 230 degrees F is what you want, and the closer to 215, the better. (Even though it will take a little longer, lower temperature smoking makes for juicier meats.) Place the pork butts into your smoker, fat side up. After five hours or so, begin to baste it with the vinegar sauce every hour.

When the internal temperature reaches 190 degrees, remove the pork from the smoker, wrap it or cover it, then let it rest for at least an hour. This step make a tremendous difference in the final texture and flavor of the pulled pork.

After the rest, pull the pork, add some sauce, and serve it on buns. It's a nice touch to have a variety of sauces, pickles, salsas and relishes available for your guests so they can build their sandwiches as they see fit. And most important of all….Don't Forget The Coleslaw!

Smoked Country Style Pork Ribs

5 pounds Country Style Pork Ribs
1/4 cup Onion Powder
2 TB Kosher Salt
1 TB Black Pepper
1 TB Sugar
1 tsp Mustard Powder 
1 tsp Allspice

Mix all of the dry rub ingredients, and then evenly coat the mixture onto the ribs. Cover and refrigerate them for at least two hours...overnight if you can. Country style ribs are usually cut thick, so resting overnight is not too long.

Bring your smoker up to 225 degrees, and add your favorite smoking wood. Position the country style ribs so there's plenty of space between them for the smoke and heat to circulate.

It will take from three to six hours for them to get to the "falling apart" stage of doneness. Pork has to reach 165 degrees before it is considered done, but a higher internal temperature will make it much more tender. When they reach 180 degrees, they'll melt in your mouth.

Country style pork ribs beg to be bathed in a good, rich barbecue sauce. Try this Kansas-Style BBQ Sauce on your ribs next time you smoke them.

Creamy Sweet Potato Bisque

3 cups Sweet Potatoes, peeled & cubed (2 medium potatoes)
1 medium Onion, chopped
1 small Garlic Clove
1/2 tsp Salt
1/4 tsp Chili Powder
1/4 tsp Ground Cumin
1/8 tsp Ground Black Pepper
2 cans (14 1/2 oz each) Chicken Broth 
1 1/3 cups Milk
1/4 cup Salsa
Diced Green Onions for Garnish (optional)

In 2-quart saucepan, combine first 8 ingredients. Bring to boil; reduce heat and simmer 10 minutes or until sweet potatoes are tender. Puree in blender or food processor until smooth. Return to saucepan; add milk and heat through. Serve garnished with salsa and diced green onion.  Serves 4-6.

Clam Chowder with White Corn

Clams are delicious and quite easy to prepare, but many people shy away from cooking them because it seems like too much work. However, most grocery stores sell seafood that is already cleaned and ready to cook. Experiment with a few recipes until you find your favorite.  

As with all shellfish, good handling practices are critical to ensure food safety. Just follow a few simple rules:

*When you purchase live clams, their shells should be tightly closed.
*Live clams need to breathe. Do not store them in plastic bags.
*Ideally, you should prepare live clams within 24 hours of purchase.
*Live clams should be refrigerated in an open container covered with a damp cloth or paper towel.

2 TB plus 1 tsp Extra Virgin Olive Oil
2 strips Bacon, finely diced
1 large Onion, coarsely chopped
1 cup Dry White Wine
1 1/2 cups Heavy Cream
3 pounds Littleneck Clams, scrubbed
1 cup Corn Kernels (from 2 ears)
1 medium Leek, white and green parts, coarsely chopped
1 small Celery rib, finely chopped
2 Parsley Sprigs
2 Thyme Sprigs
1 tsp Ground Coriander
1 TB Flour
2 cups Bottled Clam Juice
3/4 pound Yukon Gold Potatoes, peeled and cut into 1/4-inch dice
1 cup Milk
Salt and freshly ground pepper
1/2 cup Yellow Bell Pepper, cut into thin strips
1/2 cup Basil, cut into thin strips

Heat 1 teaspoon of olive oil in a medium saucepan. Add bacon and cook over medium-low heat until tender, about 4 minutes. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add 1/2 cup of wine and boil over medium-high heat until reduced, about 7 minutes. Add 1 cup of heavy cream and bring to a boil. Add the clams, cover and cook until they begin to open, about 2 minutes; as clams open, transfer to a shallow dish. Remove the saucepan from the heat.

Remove the clams from their shells and put them in a small bowl. Strain the cream mixture over the clams.

In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add corn, leek, celery, parsley, thyme and coriander. Cover and cook over low heat, stirring occasionally, until vegetables soften, about 10 minutes. Add the remaining 1/2 cup of wine and simmer over medium-high heat until reduced, about 4 minutes. Add flour and cook, stirring, for 1 minute. Slowly stir in the clam juice and bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, cover and simmer for 5 minutes. Carefully transfer the soup to a blender and puree until smooth. Return soup to the large saucepan.

In a medium saucepan, cover potatoes with water and bring to a boil; boil until just tender, about 5 minutes. Drain potatoes and add them to the soup along with the milk and the remaining 1/2 cup of heavy cream.

Bring the soup to a simmer over low heat. Stir in the reserved clams in cream until warmed through. Season the soup with salt and pepper and ladle it into bowls. Garnish soup with yellow bell pepper and basil strips and serve immediately.   Serves 8.

New England Seafood Chowder

Leeks are related to onions and scallions but have a mild and sweeter flavor. Look for leeks that are firm and straight with dark leaves and for the best flavor choose leeks that are less than 1-1/2 inches in diameter. 

Store unwashed and untrimmed in the refrigerator until ready to use. Wrap loosely in plastic bags and Leeks will stay fresh for 1 - 2 weeks.

* Slow Cooker Recipe *

2 Leeks, halved lengthwise and thinly sliced (use white & light green only)
4 - 5 medium Red Potatoes, cut into bite-sized pieces
1 (11 oz) can Corn, drained
1 (10 oz) can Condensed Cream of Celery Soup
1 2/3 cups Water
1 Bay Leaf
1/4 tsp Dried Thyme
1/8 tsp Cayenne Pepper
10 oz Cod Fillets, cut into 1-inch pieces
10 oz Raw Large Shrimp, peeled and deveined
1 cup Milk
6 Slices Bacon, cooked and crumbled

Place leeks, potatoes and corn in a 4 quart or larger slow cooker. Add soup, water, bay leaf, thyme and cayenne and mix gently.

Cover and cook on LOW 6 to 8 hours until potatoes are tender. Add seafood about 20 minutes before serving; heat until fish is just cooked through. Remove the bay leaf and gently stir in milk. Remove from heat.

Ladle soup into bowls and sprinkle with bacon pieces.  Serves about 6 - 8.

Clam Chowder-A Lighter Version

Authentic clam chowder generally gets it's rich, creamy texture from whole milk. This version is lighter on calories, cholesterol and fat, thanks to a few little twists to the original recipe.  

4 (6-1/2 oz) cans Chopped Clams ( or, if available, use 1-1/2 cups chopped fresh clams)
2 (8-oz) bottles Clam Juice
5 slices Center-Cut Bacon, cut into 1/2-inch pieces
3/4 cup chopped Onion
1/2 cup chopped Celery
1 1/2 tsp Butter
2 cups cubed Red Potato
1 TB Fresh Thyme Leaves
1/2 tsp Salt
1/4 tsp Fresh Ground Black Pepper
1 Bay Leaf
2-1/4 cups Evaporated Fat-Free Milk
1-1/2 cups 1% Low-Fat Milk
1-1/2 TB Dry Sherry
1 TB chopped Fresh Parlsey

Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.

Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons of drippings in pan. Return bacon to pan, increase heat to medium-high. Add onion, celery and butter; saute 6 minutes or until vegetables are tender.

Add clam juice mixture, potatoes, thyme, salt and pepper and the bay leaf, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk and sherry. Cook 5 minutes or until heated through, stirring occasionally. Discard bay leaf and sprinkle with parsley.

Makes 10 - 1 cup servings.

Nutritional Info: Calories 145, Fat 3.7 g, Cholesterol 23 mg, Carbs 16.2 g, Protein 12 g, Sodium 476 mg

Creamy Scallop Soup

This is a silky smooth soup with a few croutons on top for a bit of crunch, and is a great choice for any special occcasion.

2 oz Butter 
1 Medium Onion, finely chopped
1 pound Potatoes, peeled and diced
1 Pint Warm Fish Stock
12 oz Bay Scallops
10 oz Cold Milk
2 Large Egg Yolks
3 oz Heavy Cream
Salt and Freshly Ground Black Pepper
3 - 4 Slices Thick Bread, cut into 1-inch cubes
Olive Oil

Melt the butter in a large saucepan, add the onion and cook gently until soft, about 10 minutes.

Add the diced potatoes to the onions and season with salt and pepper. Cook over low heat, cover the pan and let the mixture to simmer for another 10-15 minutes.

Next pour in the fish stock, stir and cover. Simmer gently for a further 10-15 minutes.

Meanwhile, prepare the scallops: rinse and dry them thoroughly and place on a plate. Dice the scallops and place in a saucepan with the cold milk and a little salt and pepper. Poach very gently for 3-4 minutes or until opaque.

When the vegetables are cooked, transfer them and their cooking liquid to a blender and purée. You may need to do this in 2 or 3 smaller batches. Return the pureed mixture to the large pot, and add the scallops (and the milk they were cooked in).

Finally, beat the egg yolks thoroughly with the cream. Remove the soup pan from the heat, and stir in the egg and cream mixture. Return the pan to low heat. Cook, stirring until the soup thickens slightly – but be very careful not to let it come anywhere near the boil or it will curdle.

Just before serving, prepare the croutons.

To make the croutons, preheat oven to 350°F. Place the cubes of bread in a bowl, together with the oil, and stir to coat evenly. Arrange croutons on a baking sheet. Bake on an upper shelf in the oven for 10 minutes or until they are crisp and golden.

Allow croutons to cool slightly on the baking sheet. Ladle soup into warm bowls and garnish with croutons and some chopped fresh parsley.

Chunky Fish Chowder

This creamy fish and potato chowder takes only 15 minutes to prepare and is full of heart-healthy Omega-3's.  

2 tsp Olive Oil
1 Small Onion, finely minced
2 Leeks, washed and finely sliced
6 Medium Red Potatoes, cut into small cubes
32 oz Fish Stock (or use vegetable stock with 1 bottle of clam juice)
1/2 Lemon, zest only
10 oz Whole Milk
12 oz can Sweet Corn, drained
8 - 10 oz Salmon, boneless and skinless, cut into 1-inch chunks
8 - 10 oz Whitefish, boneless and skinless, cut into 1-inch chunks (Cod works well in this recipe or try Haddock or Grouper)
2 tsp Chives, chopped (optional)
Sour Cream for Topping (optional)

Heat the oil in a large saucepan, add the leeks and onion and saute gently 5 minutes until softened, but not browned. Add the potatoes and cook for another minute. Pour in stock and lemon zest, cover and simmer for 12-15 minutess or until the potatoes are tender. With a slotted spoon, remove about half of the potatoes, leeks and onions from the stock and set aside.

Transfer the remaining potatoes, leeks, stock and milk from the pot into a blender or food processor and blend until smooth. Pour mixture back into the pan, add the sweet corn, fish and reserved vegetables. Cover and gently heat for 3 - 4 minutes until the fish is just cooked through - but don't let it to boil. Top with chives and sour cream, if desired, then season to taste with salt and black pepper.  Makes 4 generous servings.

Scallop and Corn Chowder

5 slices Bacon (4 oz) cut into small dice
1-1/2 pounds Sea Scallops (about 16), rinsed and patted dry 
3/4 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
1 small Yellow Onion, cut in half then thinly sliced
1/2 pound Yukon Gold Potatoes, peeled and cut into 1/2-inch dice
1/2 cup Dry White Wine
1 cup Chicken Broth
1/2 cup Heavy Cream
1 cup Fresh Cut Corn Kernels (about 2 ears of corn)
1/4 cup chopped Fresh Parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of drippings; if necessary, supplement with olive oil.

Increase heat to medium-high. Season the scallops with salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate.

Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes.

Sprinkle with the parsley and bacon.   Makes 4 servings.

Bacon Wrapped Scallop & Salmon Skewers

8 slices of Bacon, about 1/2 lb, cut into 3" pieces
1 lb Skinless Salmon Fillets, about 1" thick
1 lb Jumbo Sea Scallops
Lemon Wedges
1/4 cup Olive Oil
2 TB Fresh Lemon Juice
2 TB Chopped Fresh Sage or 1 tsp Dried Dill
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper

In a large skillet cook bacon slices for about 5 - 8 minutes until just softened, but not crisp. Drain on a paper towel and pat dry to remove excess grease. Set aside.

Place the salmon pieces in a bowl with the scallops and add olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes.

Preheat a grill to medium. Remove the scallops and salmon from the marinade, and reserve the marninade. Wrap a piece of bacon around the middle of each scallop and each piece of salmon. Using 4 to 6 skewers, thread the seafood onto the skewers, alternating between salmon and scallops.

Place skewers on the grill, turning frequently and brushing 2 or 3 times in the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and the scallops and salmon are just opaque throughout, about 8 minutes total.

Transfer skewers to warm plates and serve with the lemon wedges.  Serves 4 to 6

Teriyaki Seafood Kabobs

This recipe is very versatile. Adjust the seasonings in the teriyaki sauce according to your own preferences. Try adding a little ground ginger or minced garlic.

1/2 pound Sea Scallops
1 (8 oz) Tuna Steak, cut into 1" cubes
1/4 cup Soy or Teriyaki Sauce
1/2 Red Bell Pepper, cut into 1" cubes
1/2 Green Bell Pepper, cut into 1" cubes 
1/4 Vidalia Onion, cut into 1" squares
8 Cherry Tomatoes
Olive Oil
Salt and Pepper

In a medium bowl, toss scallops and tuna with teriyaki sauce.Using long grilling skewers, alternate sea scallops and tuna with the vegetables. Lightly brush the entire kabob with olive oil, sprinkle lighlty with salt and pepper, and grill over medium heat for 4 - 5 minutes per side.  Makes 4 kabobs.

Grilled Ahi Tuna w/Asparagus & Mango Salsa

4 Mangos, peeled pitted and cut into 1/8-inch dice*
2 Limes, peeled and sectioned**
2 Jalapeño Chiles, seeded and finely chopped***
2 TB White Wine Vinegar
2 TB Olive Oil
1 pound Asparagus, trimmed and cut into 1-inch pieces 
1/2 bunch Cilantro, chopped
1/2 cup Chicken Stock
2 Limes, juiced
1 TB Honey
6 (6-oz.) Ahi Tuna steaks
3/4 tsp Salt
1/2 tsp Ground Black Pepper

Combine mango, lime sections and jalapeño in a small saucepan with vinegar. Bring to a boil, reduce heat and simmer 15 minutes. Add water if mixture appears too dry. Set aside to cool.

Preheat grill. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add asparagus and sauté for 2 minutes, or until tender-crisp. Add the cilantro, stock, lime juice and honey. Cook, stirring occasionally for 2 more minutes. Remove from heat.

Oil grill before cooking. Season tuna on both sides with salt and pepper. Grill tuna until desired doneness is reached, about 3 minutes per side for medium-rare. Make a bed of asparagus on each serving plate. Top with tuna, then spoon mango salsa on top. Serve immediately. The green color of the asparagus will lessen the longer it sits in the acidic lime juice. Grill the tuna as soon as possible after making asparagus if you want to preserve the color. Or mix in lime juice just before serving, if desired.

Grilled Swordfish with Citrus Pesto Sauce

4  6-oz Swordfish Steaks
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper 

Citrus Pesto:

2 1/2 cups (packed) Fresh Basil Leaves
1/4 cup Pine Nuts, toasted
1 clove Garlic
1 Lemon, zested and juiced
Zest of 1 Orange and Juice of 1/2 Orange
1/2 tsp Salt
1/2 tsp freshly Ground Black Pepper
1/4 cup Extra-Virgin Olive Oil
1/4 cup grated Parmesan and Romano Cheese
1/4 cup grated Asiago Cheese

Combine the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Spoon the mixture into a bowl and add the parmesan and asiago, and set in fridge to chill.

Place swordfish in a shallow dish and brush with olive oil. Next drizzle with lemon juice and season with salt and pepper. Place the swordfish on a preheated grill for about 3 - 4 minutes per side. After turning, season the top of the steaks lightly with more olive oil, salt and pepper.

Serve immediately with a generous portion of Citrus Pesto on top. Add a side salad with White Wine and Citrus Vinaigrette and a light white wine for a light summer meal.

How Do You Cook Mussels?

What are Mussels? - Consisting of a thin shell held together by a muscle, the meat is tougher than oysters or clams, but has a subtle sweet flavor. They once were sold wild and they had to be scrubbed, purged with fresh water, and debearded. Today, most mussels on the market come with these chores already done.  

Cleaned and debearded mussels are sold in 2-pound bags and yield about two 3 1/2-ounce portions.

To Prep the Mussels - Before you start cooking, discard any mussels with broken shells or shells that won’t close. (Do the same with any that don’t open after they’ve been cooked.)

Rinse the mussels in cool water and scrub the shells of any sand.  If the greenish-black beards are still attached, simply pull them out of each mussel and discard.

To Cook the Mussels - There are many ways to cook mussels.  They can be used in dishes like Cioppino or Mixed Seafood Paella, in which the rice, sauce and other ingredients in the dish actually help in the cooking process.

Steaming Mussels is very simple. This recipe uses white wine and herbs to gently infuse flavor into the tasty mussels.

3 - 4 lbs  Mussels, cleaned
2 TB  Olive Oil
1 TB  Butter
2 TB  Minced Garlic
1/4 tsp  Crushed Red Pepper Flakes
1-1/2 cups  Dry White Wine
1/2 cup  Fresh Parsley, chopped

In a large pot heat oil and butter over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 3 minutes.

Add the mussels, wine and half of the parsley to the pan, cover and increase the heat to medium-high.  Cook for 2 minutes then remove the lid and stir the mussels.  Cover the pot again and cook until the mussels are open, about 3 - 4 more minutes.  Sprinkle the mussels with the remaining parsley, stir and serve in large soup bowls with lots of crunchy French bread on the side.