CLAM CHOWDER SOUP

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


Serves 4-5

You Need:

• 
1/2 pound high quality bacon, sliced

• 1/2 stalk celery, thinly sliced
• 1 canned corn

• 2 large leek, white part only, thinly sliced on the diagonal

• 1 large carrot, peeled and thinly sliced

• 3 sprigs fresh thyme

• 2 Tbsp. butter

• 8-10 medium-size Yukon Gold potatoes, quartered into bite-size cubes. Do not peel!

• 6 pounds clams
 (I always buy from Costco)
• 1 quart heavy cream

• Salt and pepper

• Parsley for garnish

Tips:

Hoo to clean the clams:

1. Never select a clam that is already open or chipped, broken, or damaged in any way. Make sure to immediately unwrap them at home, so they can breathe, and store them in a cool area.
2. Just before cooking, soak your clams for 20 minutes in fresh water. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. Instead of pouring the clams and water into a strainer, pull the clams out of the water. Sand has sunk to the bottom of the bowl; pouring the water into a strainer will pour it back over the clams.
3. Once the clams have been soaked, use a firm brush and scrub off any additional sand, barnacles, or other oceanic attachments. This is the same final method used when cleaning mussels.

BASE soup:
In a pot bring about 5-6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork-tender.
While the potatoes are boiling, in a second heavy-bottom pot melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add leeks and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking.  Add the potatoes and potato water.  The base can be made (up to one day) ahead and kept chilled.

Prepare single serving clams. Heat a small pot, pour some white wine and place a single serving of clams in and use medium heat. Ladle one cup of the chowder base on top and cover the pot, simmer for about 5-6 minutes, or until the majority of clams open. Skim through and pick out any clams that have not opened. (Don’t skip this step — unopened clams may spoil the chowder.) And add in 1/2-cup cream per serving and bring the chowder to a simmer. If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Pour individual servings into a large soup bowl.

Serve garnished with cracked pepper and chopped parsley.  Don't forget to place extra empty bowls on the table for discarding clam shells.

CHICKEN ROLLATINI

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Serves 8

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden. Sprinkle some shred lime skin.

You Need:

• 8 thin chicken cutlets, 3 oz each
• 4 (2.8 oz) slices thin lean prosciutto, sliced ​​in half
• 4 slices Sargento reduced fat provolone or mozzarella, sliced ​​in half
• 1/2 cup breadcrumbs
• 1/4 cup Romano cheese (or parmesan)
• 1 lemon, mak it juice
• 1 tbsp olive oil
• fresh pepper
• 1/4 red onion, sliced
• 8 slices tomamo
• some asparaus (u can add or not add it's up to you!)
• olive oil non-stick spray

Tips:

1. Wash and dry cutlets well with paper towels. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
2. Put the slices chicken in to the olive oil and lemon juice sauce for 2 mins and put in to the combine breadcrumbs, make sure you get the breadcrumbs on both side of the chicken.
3. Roll the chicken with the things that you want to put (Tomato, cheese, asparaus,prosciutto) and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, put more breadcrumbs on the chicken roll and spray lightly with oil.
4. Bake 25 - 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

Calories: 

 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g • Sugar: 0.0 g

GRILLED HALIBUT WITH MANGO-AVOCADO SALSA

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Serves 4

You Need:

• 1 medium ripe avocado, peeled and cut into 1/2" dice
• 1 medium ripe mango, peeled and cut into 1/2" dice
• 1 cup cherry tomatoes, quartered
• 4 large fresh basil leaves, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
• 3 tablespoons fresh lime juice, divided
• Kosher salt and freshly ground black pepper
• 4 6-ounce halibut or mahi-mahi fillets
• 4 lime wedges

Tips:

Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

TOMATO MOZZARELLA STACK

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

You Need:

• 4 vine ripened tomatoes, seeded and cored
• 2 balls (large) buffalo mozzarella
• 2 tbsp fresh chives
• 2 tbsp fresh basil
• 2 tbsp balsamic vinegar
• Salt

Tips:

Seed and core tomatoes and finely dice.

Add finely chopped chives, salt and balsamic vinegar to tomatoes and stir gently.

Finely chop buffalo mozzarella.

Plating:

Place a ring on a serving plate in the desired location and add ¼ of the tomato mix into the ring, using a tamper to gently guide the tomato evenly over the bottom.

Take ¼ of the diced mozzarella and place inside the ring and gently press using a tamper to fill the ring, especially around the edges.

Repeat this process with the tomato mix.

Keep the tamper inside the ring and gently remove the ring with one hand while holding the tamper with the other in one movement.

Repeat with the remaining plates.

Drizzle olive oil around the plates and garnish with fresh basil leaves.

PEACH MANGO GUACAMOLE

Have you ever had the Santa Barbara Mango Peach Salsa at Costco? Costco is like my home, I go there once a week, 5 months ago I went to costco and I see peach-mango salsa, I was like?! what? it's that good? never have that before, lol. So I bought it and try, it's pretty good, have a sweet taste in it. And I think... how about I make them in to guacmole?! I try to make it and it turned out soooooo damn yum. The power of deductive reasoning. I really love the combination of avocados and mangos!!! All my frds love it when I make them this dish!!!! 

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

You Need:

• 2 ripe avocados (should be buttery soft) 
• 1 cup of Salsa
• 1 peach
• 1 mango, diced small
• 1 4.5 oz can green chiles
• 2 tbs fresh cilantro, chopped
• Salt and pepper to taste
• 1 lime, only needed if you will not be eating it right away
• Tortilla chips
• 2 TBS peach preserves (apricot preserves works as well) 
• 1/2 teaspoon salt (or more to taste) 

Tips:

Cut the avocados in half, remove the pit, and strip away the skin. 

Place the avocado meat in a large bowl mash it well.

Mix the acocado with the salsa, mango,peach preserves, salt, and lime juice.

With a fork, smash until desired consistency is reached.

Grab a handful of tortilla chips and dive in.

HONEY TANGERINE PAN FRY CHICKEN

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

You Need:

• 2  boneless chicken breasts or lags
• 2 tablespoons butter
• 2 tablespoons honey
• 3 tablespoon olive
• 4 tangerine, 2 make them to juice, 2 other tangerine slice them 
• 1 teaspoon sea salt 
• 1 teaspoon of chicken powder 
• half lime of lime juice
• Girlic slice
• Some minced fresh rosemary
• 1/4 teaspoon pepper

Tips:

1. In a small bowl, combine the honey, salt, rosemary, chicken powder, lime juice, tangerine and oil. Now mix them up. 
2. wash the chicken, for me, I like to put some corn poder over the chicken so when you fry it, chicken skin will be crisp.
3. Heat the preheat the pan, put butter and olive in and put the girlic slice in.
4. Put the chicken into the pan and put some pepper on the chicken, fry them until the chicken become golden color and now turn to other side and do the same thing... 
5. Pour the bowl that have all the sauce in to the pan and put the pan lid on the pan wait for the souce become more thick
6. try out the souce see if it need more honey or salt.
7. Now take the chicken out and put on the plate, pour the souce over the chicken and decorate it.

TAIWANESE BEEF NOODLE SOUP

Beef noodle soup is considered a national dish in Taiwan, it's very yummy! Most of the Taiwaness love this dish!

Serves 6 - 8


Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

You Need:

• 3-4 pounds beef shanks with bone still in (or beef short ribs)
• 5 garlic cloves, smashed 
• 1 inch knob fresh ginger, peeled and sliced
• 1 bunch scallions, cut in 2 inch slices
• 2 tomato, cut them 
• 1 teaspoon Chinese five spice powder
• 1/4 cup packed brown sugar 
• 4 - 5 whole star anise pods 
• 2 Thai chilis, split lengthwise (optional)
• 2 tablespoons chili bean sauce 
• 1/2 cup Chinese (Shaoxing) rice wine
• 1 cup good-quality soy sauce 
• 1 (14.5 ounce) can chicken stock
• 10 cups water, or enough to cover beef
• 1 spice bag (look at the pic, all the chinese market have sell this)
• 1 pound baby bok choy or broccoli rabe
• 1 pound Chinese knife-shaved noodles or egg noodles or wheat noodles
• Chopped fresh cilantro, if desired

Spice bag

Preparation:

1. For the soup, in a large stockpot, cover the beef shanks with water and bring to a boil. Immediately drain the water and set the beef aside.(This step helps remove impurities to make a more pure soup.) Clean out the stockpot (or have another ready).
2. Add the par-boiled beef, garlic cloves, ginger, scallions, tomato, five spice powder, brown sugar, star anise, chilis, chili bean sauce, rice wine, soy sauce, chicken stock, spice bag, and water to the pot
3. Bring the mixture to a boil, reduce heat, and simmer for approximately 2 hours, or until the beef is fork tender. Turn off the heat and shift the lid to allow steam to escape. Let meat stand in the cooking liquid for another hour
4. Remove the beef to a cutting board. Pour the stock through a cheesecloth-lined sieve into another pot. Discard the vegetable solids. Slice the beef and return to the stock. (At this point, it's best to refrigerate soup overnight, or up to three days. The flavors will improve while resting and the fat will be easier to remove.) Skim the fat from the surface, and return the soup to a boil.
5. To serve, bring a large pot of water to a boil. Add the bok choy and blanch until bright green and tender, about 2 minutes. Remove the bok choy with a spider and set aside. Bring the water back to a boil. Add the noodles and cook according to package directions. Strain.
6. Divide noodles and bok choy among bowls. Ladle the beef and hot broth into the bowls. Garnish with chopped cilantro and serve warm.

CHOCOLATE SOUFFLÉS

Serves 6

Prep Time: 24 minutes

Cook Time: 5minutes

Total Time: 29 minutes

You Need:

3 tablespoons/45ml (about) unsalted butter, melted, cooled

1/3 cup/80ml sugar, plus more for coating dishes
6 large egg whites
4 ounces/110g high-quality dark chocolate (62 to 70% cacao)
1/2 cup/120ml cold water
1/3 cup/80ml unsweetened cocoa powder

Preparation:

1. Preheat the oven to 350°F.
2. Coat the interiors of six 7.75-ounce soufflé dishes completely with some of the butter.
3. Refrigerate until the butter is cold and set, about 2 minutes. Brush a second coating of butter over the interiors of the dishes.
4. Coat the interiors completely with sugar. Place the dishes on a baking sheet.
5. Using an electric mixer, beat the egg whites in a large bowl until they are foamy.
6. Gradually beat in 1/3 cup of sugar.
7. Continue beating until the egg whites are shiny and form medium-soft peaks when the beaters are lifted.
8. Meanwhile, stir the chopped chocolate in a large bowl set over a saucepan of simmering water until melted and smooth.
9. Remove from the heat.
10. Add the water and cocoa powder and mix until smooth. Fold a fourth of the egg white mixture into the chocolate mixture.
11. Fold in the remaining egg white mixture (the mixture will resemble chocolate mousse).
12. Divide the soufflé batter equally among the prepared soufflé dishes.
13. Using a large knife, level the filling flush to the top of the dishes.
14. Using a clean cloth, wipe the very top edges of the dishes.
15. Bake the soufflés on the baking sheet until they puff but are still moist in the center, about 12 minutes.
16. Serve immediately.

PEAR TARTE TATIN RECIPE

This pear tarte Tatin is one of my favorite dessert, think about warm pear tarte tatin add a scoop of vanilla ice cream or creme fraiche in for a rich after-dinner treat, sound amazing right?!  Now I'm going to show you how to make it!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

You Need:

• 5(14x9-inch) sheet frozen phyllo dough, thawed
• 3 tablespoons butter, divided
• 1/2 cup sugar, divided
• 1 tablespoon honey
• 4 peeled ripe Anjou pears, cored and halved lengthwise
• 1 teaspoon canola oil
• A scoop of vanilla ice cream or 3 teaspoon creme fraiche
• 1 teaspoon cinnamon powder

1. Prehear oven to 400
2. Coat a 10- inch cast-iron skillet with 1 1/2 tabkes poons butter. Sprinkle 6 table-spoons sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet, and place over medium- low heat. Cook, without stirring, for 15 mins or until sugar mixture is bubbly and caramelized. Place pann in oven bake at 400 for 5 mins.
3. plaxe 1 1/2 tablespoons butter and oil in a bowl. Microwave at high for 30 seconds or until butter melts and add some cinnamon powder ( Everyone is diff, so it's up to you how much you want). Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoon sugar evenly over phyllo. Place next phyllo sheet very tically on top of first. Repeat procedure twice with remaining butter mixture, sugar and phyllo, ending with phyllo. Fold edges to frrn a 9- inch citcle.
4. Place phyllo circle in pan over pears, pressing gently. Bake at 400 for 16 mins or until filling in bubbly and ctust is browned. Remove from oven, and let stand for 5 mins. Place unpside down on top of pan; inport tart on to plate. cut tart in to wedges. Top each wedge with 1 1/2teaspoon creme fraiche or A scoop of vanilla ice cream.

There you go, enjoy :)