I have always loved clam chowder, that is good clam chowder. The stuff that comes in the can, even the expensive stuff that comes in a can, just cannot compare to soup you make yourself. Homemade soup is just richer and tastier.
On Fridays, I usually spend time with my good friend and we talk about the current political climate. Well, the weather climate was so bad that we decided not to meet. I was out already in it, and I mean, it was cold, and very windy. The wind was so strong, I actually had to take cover under an awning and I thought it was going to bowl me over. I think this is one of the worst winter storms Los Angeles has had, at least in my many years here. When I got home, I was cold and wet and wanted something warm that would stick to my bones. Although I had originally planned on Lentil Soup with Cilantro, it just didn’t seem like it was a rib sticking as I wanted, and I decided on Hearty Clam Chowder instead.
I am going to make another cold weather dish, Boston Baked Beans, with the rest of the salt pork that I used in the Hearty Clam Chowder. Looks like I am prepared for this rainy winter in Southern California.
Many years ago, when I was working in Beverly Hills, California, there was a restaurant called The Ginger Man. It had many great reviews in local newspapers of the time. Sadly, it is no longer in existence, but the memory of a lovely dinner there lingers in my mind.
There was something on the menu called Shrimp and Pasta. I ordered it, and it was delicious. When I got home, I jotted down the main ingredients so I could make it myself. I even put the recipe in my cookbook software, where it languished for years.
I’m going to get political here. I don’t like our President, Donald Trump. I don’t like what he stands for, and I think that he is a danger to our country. I cried through the inauguration, and was depressed most of the day. When it came time for dinner, I knew I had to make something special that would take me out of that funk. I decided to make Ginger Man Shrimp and Pasta. It tasted just like I remembered, and it made me happy.
When you make this, you can use shrimp that has already been cleaned and cooked, just watch it carefully so it does not over-cook. If you are using raw shrimp, then be sure to clean it carefully, and for a great presentation, butterfly the shrimp. Please use a good pesto sauce, one made with pine nuts, and not just walnuts. You can easily make your own homemade pesto sauce, and have it around when you want it.
I decided to save money this month by actually using a calendar and a shopping list. I pulled up some older recipes, put them on the menu, and made my shopping list accordingly. We will see at the end of the month if I actually followed through or if I went bananas.
I have been saving my recipes on my computer for a really, really long time. It started with Meal Master, an ancient DOS program. I had about 350 recipes that were all my own, and then I had to get something better. I picked BigOven because it did everything I wanted it to, and it imported Meal Master recipes. Then, BigOven did something I think is kind of stupid. They went web/android only and decided not to support BigOven software on Windows 10. That meant I would have to put new recipes in on my phone or tablet, which is a real pain in the a–s. No thank you! I have a Windows 7 computer which I will eventually (soon) upgrade to Windows 10, and then I will no longer have BigOven available. So, today, I went shopping for new recipe software, and I found Living Cookbook. I was able to import all 675 recipes. It seems to be just what I wanted, I think I’m a happy camper now.
This recipe for Shrimp and Crab Casserole Bake was given to me by my cousin and was one of the original recipes on had in Meal Master. She made it one day, and I loved it. I think you will like it, too.
It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.
I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!
Since we didn’t make a big Holy Thursday Seder meal this year, I thought it would be nice to make something memorable for Good Friday. Catholics are bound not to eat meat on Good Friday. I was at the market on Thursday picking up some last-minute things, and the butcher brought out two lovely pieces of Ahi tuna. I already had purchased Blood Oranges at the Farmer’s market earlier in the day. I also wanted something simple for Friday night because we would be spending a good deal of our day in the church for the Stations of the Cross and The Seven Last Words of Christ.
I have to say I was proud of my son. Our church has the kids from the middle school put on a play, complete with Roman soldiers and a real wooden cross. Spane said to me, “Mom, can we leave, it’s really sad.” Later, I saw he had a tear in his eye, and I knew that he had finally GOTTEN it. We will be going to Easter Vigil on Saturday night (Sunday according to the liturgical calendar), so we will once more be joyous again.
After all that, I was kind of tired when we got home. I looked on the Internet for tuna and blood oranges, and everything was pan seared. I wanted broiled, so I went my own way. It was delicious, and I suggest you try it. You can even do the whole thing on the grill, just make sure you have an oven safe pan for the sauce.
Today it was clean out the refrigerator day. You know how it is, no matter how careful you are, there is always something that hides in the very back and becomes a science experiment. Yuk! You might want to check out my Organizing the Refrigerator tips on how to avoid finding science experiments.
Then there are the little containers of pickled jalapeño peppers that come with a pizza. I think they jump in the hot pack all by themselves, because I know I never order them. That isn’t to say that I don’t like them, but I do, but I don’t like them on pizza. Still, unbidden, they find their way into my kitchen. They make their way to the refrigerator, to be included in something or eaten out of hand later, and like all small things, seem to happily find their way to the back of the fridge, right next to that awful science experiment. Since they are in brine, they don’t go bad and can stay in the refrigerator indefinitely.
So, when I was cleaning out the refrigerator today, I found day old plain cooked rice, 2 nice red bell peppers, and the small container of jalapeños. Jalapeño Stuffed Peppers it is!