Red Clam Chowder with a kick

Clam chowder is a wonderful dish this time of year. When the weather turns cold and blustery, there’s nothing like a warm bowl of soup. And with the added kick of minced jalapeno and Texas Pete’s hot sauce, this soup will open up those sinuses!

Here’s what you’ll need:

  • 2 (6.5 ounce) cans minced clams
  • 6 slices bacon
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 jalapeno minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large potato, peeled and diced
  • 2 (14.5 ounce) can diced tomatoes
  • 1 cup water
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon seasoning salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon Cajun seasoning
  • 5 drops Texas Pete, or other hot pepper sauce

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.

Mix in the clams and cook approximately 5 minutes more. Serve with oyster crackers.roasted-tomato-soup

 

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Giants!

Giants… yup.. the Giants. In this case we’re talking turkey… drumsticks to be precise. These make a main course fit for football kings, especially when you have them served up by someone wearing a jester’s hat.

Here’s what you’ll need:

  • 1 or 2 drumsticks per person
  • A grill!
  • Sauce!

SAUCE!

  • 1/2 cup ketchup
  • 1/3 cup Duck Walk red wine
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder

Make the sauce ahead of time. In a medium saucepan, add olive oil, garlic, chipotle powder, and cumin. Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes. Add in soy sauce, vinegar, ketchup, and Worcestershire sauce. Simmer for 2 minutes more. Remove from heat, allow to cool before using.

Game day – fire up the grill… remove the skin from the drumsticks and trim off any excess fat. Put sauce on them and on to the grill. Baste with the sauce as they cook. When ready… put them on a platter and call for the Jester.

What, you have no in-house jester you say… here’s how you make your very own jester:

Take little pieces of paper and make numbers 5, 10, 15, 20, all the way up to fifty. Put these pieces of paper in the jester’s hat. As your guests arrive, they have to pick a number. As the game starts, and the opening kick off is returned, find out who has the number that is furthest away from the starting yard of scrimmage… THEY’RE the jester!