NAUSET Chowder [for the health of it!]

This comes from a VERY traditional nor'easter chowder recipe. Made according to the 'original' recipe, its a stroke in a bowl. So with the help of the American Heart Assoc. and The Belly-Off Club, I now offer a MUCH more HEART Friendly and (according to my wife) tastier version.

PREP:

1 lb. Seafood MIX: scallops, calamari, sushimi, octopus, lobster, shrimp, clams, mussels, etc. Allow mix to air-dry.

2 med. Yukon Gold potatoes - rough chopped..DO NOT peel! Cut away any bad spots. 1/3 of what makes a tater healthy is in the peel, DUH!

2 med. carrots - Same as above.

1 lg. sweet green pepper, rough chopped

3 Tbl. unbleached flour

1/2 cp. frozen corn kernels. DO NOT Use the artery clogging canned variety!!

1/3 cp. shredded fresh spinach leaves...NOT frozen!

4-5 scallions or green onions, chopped-including the stalks.

2-3 cloves of garlic, crushed, chopped. DO NOT use the chopped garlic in a jar, because What makes garlic heart friendly is gone.

1 tsp. Kosher or sea salt. Use the 'table' salt variety and it's anyone's guess what you just put in there.

1-2 Tbl. cracked black pepper. Info: same warning as salt.

1 Tbl. favorite hot sauce. Don't have a favorite---THEN GET ONE, Sissy tongue!

2 cp. boiling water

2 cp. low fat, low sodium chicken or vegetable broth

2.5 cp Skim or 1% milk, scalded!...DO NOT USE that Soy milk crap, Duh!

1 tsp. dried marjoram

1 slice CENT CUT bacon, chopped

2 slices low sodium turkey bacon, chopped

2 Tbl. Canola or Peanut oil, DO NOT use Soy/Vegetable oil >>> Evil for your heart.

COOK:

In a dutch oven- heat up the oil. Add the bacon's. Render until just crispy. Remove and reserve bacon pieces.

Add scallions and garlic. Stir until scallions are just golden. Lower heat to simmer.

Add half of potatoes.

Slowly stir in the flour a little at a time until you get a paste (roux). Add in rest of veggies, stirring. Slowly stir in broth until mixture begins to thicken and lightly brown.

Add salt and half of pepper. Stir.

Using a slotted, wooden spoon, stir in water. Keep stirring until blended well.

Cover. Bring heat to medium high for 6-7 minutes.

Lower heat to simmer.

Add marjoram. Stir.

Add hot sauce and rest of potatoes. Stir. Cover for 10-12 minutes.

Add Seafood mix. Stir. Cover for 5-6 minutes.

SLOWLY stir in scalded milk.

Add half of spinach.

Cover for 10-12 minutes at simmer.

Remove from heat. Allow to cool for 6-7 minutes.

Sprinkle on rest of spinach.

Serve warm with crusty bread or low-fat croûtons AND chilled wine.

ENJOY!!

Cool Heat Gazpacho

This is not the restaurant-smooth Gazpacho. The ingredients are mostly traditional, but this version packs punch!

In a blender add the following:

1/2 cp rough chopped carrots (clean, but leave the skin on)

1/2 cp " " sweet green peppers

1/2 cp " " sautéed poblano peppers

1/4 cp " " " sweet onions

2-3 " " " garlic cloves

1/2 cp " " celery

1 cp Vegetable juice (V-8) or tomato juice - USE LOW-SODIUM variety!

1/3 cp DRY white wine

1 " " sautéed and seeded jalapeño pepper

1/4 cp " " cilantro or Italian parsley

1/4 cp ' " fresh spinach or dark-leaf lettuce

Juice of one lime and one small orange

Sea salt and cracked black pepper to taste

Blend on medium high just until the large pieces are gone.

There should be an slightly coarse texture.

Chill for at least 4 hours...Much better if chilled overnight.

Serve as an light lunch or dinner appetizer.

Enjoy!

Habanos in Your Cocina

Still some good natured debates on which to use: the first - Crock-Pot or the cast iron dutch oven. One solution is: TIME. If you have a fairly active/busy lifestyle, by all means use the Crock. If the kitchen is your Castle, use the dutch oven. The second - using rum or not. I don't like using the clear or 'cristal' rums, much too much aftertaste for me. The dark rums work better, taste better. But even without the booze, the recipe still tastes great.

CUBAN PULLED-PORK

1-2 lb. pork roast or pork chops (uncured)
3-4 garlic cloves, chopped
1 sm. red onion, rough chopped
1/4 cp of chives or the green ends of scallions, chopped
Sea salt
cracked black pepper
1 tsp Cumin
1/3 cp extra virgin Olive Oil
8-10 whole peppercorns
1 cp water

1) in crock or dutch oven, pour half of water, add peppercorns, and place pork in center. For crock turn to low, allow to cook 6-8 hours or until meat can be easily pulled apart. In dutch oven, add same ingredients, cook on med high heat until outside of pork begin to caramelize. Cover, lower heat to simmer, add more water to prevent searing, turning pork occasionally.. Cook until meat can be easily pulled apart.
2) When pork is done, turn off or remove from heat, allow to set for 15-20 minutes..Don't touch! After setting time, gently pull pork apart. Remove fat tissue (its OK to leave a small amount of fat for flavor).
3) In a heavy skillet, add rest of oil, let rise to temp., then add rest of ingredient's, except lime juice.
4) Low heat for a slow sautee'.
5) When onions begin to caramelize-
6) Add pulled pork, turn up heat to Med. and
7) Stir contually, mixing well until onions are completely caramelized.
8) Lower heat to simmer, slowly add lime juice (booze optional at this time)
9) Stir for 2-3 minutes-
10) Reduce heat to low, cover, allow to cook for 15 minutes
11) Serve warm. Make sure the Sangria, or Cuba Libre's, or Margarita's are chilled.
Buenos Suerte'!