Fish Chowder Shipboard

serves 6-8
70 mins

5 carrots, peeled and sliced 1/2"
3 celery stalks, sliced 1/2"
2# potatoes, peeled and cut into 1" cubes
4 med onions, peeled thin sliced
2 bay leaves
3 whole cloves
1 T dried dill
2-3t salt
1 t pepper
4 c water
2 c white wine
4# boneless skinless firm white fish (cod, halibut) cut into 2" pieces
2 c evaproated milk ("cream")
1/2 c flour
4T unsalted butter

Put vegs in large kettle.  Add bay and cloves tied in cheesecloth, dill, salt, pepper and water.  Bring to boil over high.  Lower heat and simmer until vegs are barely tender about 20 mins.  Remove cloves and bay leaves.  Add wine and fish ans tir gently to combine.  Turn off heat, cover pot and let stand 10 mins.  Stir cream into flour gradualy, mixing until smooth.  Gently stir mixture into kettle, keeping fish intact.  Return to heat and simmer gently until thinkcned, about 3-4 mins.  Add butter, season with s/p.  Serve immediately with a white CA Semillon or Bordeaux.

Clam Chowder Shipboard

4 doz hard shell clams, scrubbed or 1 quart shucked cooked clams in their broth
1/4# salt pork or 6 slices turkey bacon
1 onion coarsely chopped
6 med potatoes, peeled and cut into 1/2" dice
2 c milk
2 c evaporated milk
6T (3/4stick) Smart butter
s/p

Put hard shelled clams in large pot iwth 1 c water, cover, boil and cook til shells open about 10 mins.  Allow to cool then shuck and reserve.  Pour off and reserve broth, taking care not to disturb any sediment at the bottom.

Cook bacon in large saucepan over med heat.  Add onion and some evoo and cook, stirring until tender.  Add potatoes to the pan and stir well.  Ad clam broth and water to just cover potatoes.  Simmer until potatoes are tender.

Portugese Sausage & Peppers (Linguica)

serves 6
45 mins

1.5 - 2# linguica
4-6T water or white wine
3-4T evoo
1 large onion, in 1/8" slices
4 green or red bell peppers, sliced
2 garlic cloves, fine chopped
1/2t oregano
s/p
2-3t red wine vinegar

cook sausage in water over med heat until liquid gone and meat sizzles.  Cont to cook, turning once until browned, all over.  Remove and set aside.  Cool and cut to1/2" slices.  Remove any fat, add evoo.  Add vegs and herbs and cook stirring until tender, about 10 mins.  Return sausage to pan and simmer.  Season with s/p and vinegar and serve with red Zinfandel wine.

Banana Crisp

Serve with yogurt or ice cream.
Serves 4-6.

4 large firm ripe bananas
1T lime or lemon juice
grated nutmeg
1t grated lime or orange rind
3T brown sugar

Topping:
1/2 c flour or mix of flour and oatmeal
1/4 c brown sugar
1/4 c butter (1/2 stick) COLD

400 oven.  Butter a 9" pie pan or shallow baking dish.  Peel bananas and slice on diagonal in 1/4" ovals.  Arrange in single overlapping layer and sprinkle with juice, nutmeg, rind and sugar.  Make topping by mixing ingreds in a bowl to coarse crumbs.  Sprinkle evenly over bananas.  Bake until juices are bubbly and topping is crisp and brown, about 20 mins.

Hearty Minestrone

Serves 6
Prep 30, Cook 60

Soup improves with age!
2T evoo
1# portuguese or Italian sausage, sliced
1 large onion, coursely chopped
2 carrots, sliced
1 celery stalk with leaves, sliced
2 garlic cloves chopped
1/2t thyme dried
1/2 t rosemary dried
1 t sweet paprika
1/2 head green cabbage, shredded
2 large potatoes, srubbed and cut into 1/2" chunks
16 oz crushed tomatoes
2 x 16 oz canellini, kidney or pinto beans, or chick peas
8c water
1# small tortellini, ravioli, agnolotti or other stuffed pasta, cooked
grated parm, asiago or romano cheese

Heat oil in large soup pot over med heat. Add sausage, onions, carrots, celery, garlic, thyme, rosemary, paprika. Cook until softenend and sausage begins to brown. Add cabbage and potatoes and cook, partially covered, stirring occasionally until cabbage is wilted, abotu 5 mins. Rais heat to high and add tomatoes and juice, beans and water. When boils, lower heat and simmer, stirring occasionally until vegs are tender about 40 mins. Add pasta and simmer 10 mins. Serve with cheese.

Serve with ligh, spicy red from Proence like a Bandol or Chateuneuf du pape or a chianti.

Chicken Jambalaya

Serves 4-6
Prep 20 mins
Cook 40 mins

2T veg oil
2# chicken, cut up and deboned
1c course chopped cooked ham
1/2# spicy smoked sausage, sliced
2 med onions coarsely chopped
1 green bell pepper, coursely chopped
3 celery stocks with leaves, fine chopped
1 t dried marjoram
1 t dried thyme
1 bay leaf
2 x 16 oz cans whole tomatoes coarse chopped with juice
1 t tobasco
2 c chicken broth or water
2 c uncooked white rice

Heat oil in large deep skillet over med heat. Add chicken and brown lightly all over. Remove. Add ham, sausage, vegetables and herbs and cook, stirring til vegs are softenened. Stir in tomatoes and simmer 5 mins. Add tobasco and broth. Boil, then add rice and reserved chicken. Lower the heat and simmer until tender. 30 mins.

Serve with an earthy white wine: Rhone or California Syrah

Stove Top Corn Bread

Serves 2-4
Cooking 25 mins

1 c white or yellow cornmeal
1/2t baking soda
1/2t salt
1 large egg
3/4c milk or plain yogurt
1/4c veg oil or melted butter

Mix dry ingreds in a bowl. Make a well in the center and break egg into it. Beat lightly with fork and add milk and half the oil and incorporate with a few swift strokes. Heat heave 10-12" cast iron skillet over moderate heat. When skillet is hot, pour in the rest of the oil and heat til it shimmers. Pour in the batter. When sizzling stops, cover skillet and turn heat to low. Cook until edges brown and top is dry to touch, about 15 mins. Slid spatula under bread and turn. Cook til bread springs back when touched, about 5 mins.

One-Pot Hungarian Chicken with Dumplings

serves 4
Cooking 45 mins

Rust red chicken stew warms the belly on a chilly night.

3-4lb frying chicken cut up (or 3# chicken pieces)
s/p
2 T veg oil
1 med onion
2 med carrots, peeled, sliced 1/4" thick
2 red or green bell peppers, stemmed, seeded and sliced 1/4" thick
2 garlic cloves, chopped
3 T sweet paprika
1/4t cayenne
1 bay leaf
1 t dried oregano
3 T flour
14 oz can whole tomatoes
12 oz can beer

DUMPLINGS
1.5c flour
1T baking powder
1/2t salt
3/4 c milk
3 T veg oil or melted butter
2-3 drops tobasco

Season chicken with s/p.  Heat oil in skillet over med-high.  Add chicken and brown.  Set aside.  Lower heat to med.  Add vegs, herbs to pan and cook, stirring 5 mins.  Add flour and cook, stirring 2 mins.  Add tomatoes and beer and stir, scraping browned particles stick to pan.  Return chicken and cook til tender (25 mins).  Skim off fat.  Make dumpling batter.

Mix flour, baing pwder, salt in mixing bowl.  Add milk oil and tobasco, stir till moist.  Drop tablespoonfuls 1" apart on surface, cover and cook without lifting lid, 15 mins.