Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
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San Francisco Clam Chowder

Notes

Recipe from The Gourmet Gourmand

Prep Time: 20 Mins
Cook Time: 40 Mins (closer to 60)
Serving Size: 4–6 People

Ingredients

  • 10 oz Canned Clams, chopped
  • 3 cups of bottled Clam Juice
  • 2–3 slices of Bacon, diced (I used Turkey Bacon which I cut into lardon strips)
  • 1 Onion, diced
  • 3 medium-sized Yukon Gold Potatoes (about 1 lb), peeled, and diced into 1 inch cubes
  • 2 cups Heavy Cream
  • 1 cup Half & Half
  • ¼ cup Cooking Sherry
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon chopped fresh Thyme (½ teaspoon dried)
  • 1 Bay Leaf
  • ½–1 teaspoon Salt (to taste)
  • Black Pepper, to taste (I used White Pepper instead to be more visually appealing)
  • A few dashes of Worcestershire Sauce, to taste
  • A few dashes of Hot Sauce, to taste
  • Sourdough Bread (hollowed out for bowls, or diced into 1 inch cubes)

Instructions

  • Saute diced Bacon in a heavy bottom stock pot, or dutch oven, stirring often, until browned. (I used Turkey Bacon, so I added a tablespoon of red palm oil since it’s much leaner)
  • Add diced Onion to the Bacon and saute until Onions become translucent.
  • Add Flour to Onion and Bacon mixture and mix until well-coated.
  • Add Clam Juice to mixture and stir to dissolve flour. Allow mixture to come to a boil for approximately 5 minutes. The mixture should become slightly thickened, approximately the same thickness as cream. If it is too thick, add additional water. (this took more than 5 minutes, probably about 15!)
  • Add Thyme and Bay Leaf to stock.
  • Add chopped Potatoes and simmer, covered, for approximately 15 minutes or until Potatoes are fork-tender (took me about 20 minutes in a cast iron dutch oven).
  • Meanwhile, in a saucepan, bring Cream and Half & Half to a simmer. Add chopped Clams and cook for about 5-8 minutes.
  • Once Potatoes are fully cooked, combine with Cream and Clam mixture.
  • Bring entire soup to a simmer for about 1–2 minutes.
  • Add Sherry, Salt, Pepper, Worcestershire, and Hot Sauce to taste.
  • Ladle into heated Sourdough Bread bowls, or serve bead cubes on the side.
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6º Dry Rub Wings and Ranch Dressing

Dry-Rub Recipe provided by the head chef at 6 Degrees Of Separation in Ossining, NY (now closed).

Dry Rub Ingredients

  • 1 part Onion
  • 1 part Garlic
  • 1 part Cumin
  • 1 part Smoked Paprika
  • ½ part Cinnamon
  • Black Pepper, to taste
  • *Baking Powder (see note)
  • †Salt (see note)

Instructions

  1. Combine all dry rub ingredients in a bowl except the Baking Powder, and add Black Pepper to taste.
  2. Pat the wings dry with a paper towel and put them in a large bowl
  3. *Sprinkle with 1 Tbsp Baking Powder (per 10 wings) and mix well by hand
  4. Sprinkle on the dry rub and mix well by hand
  5. Preheat broiler on highest setting
  6. Line bottom of broiler pan with foil (for easy clean up)
  7. Add a small amount of water, about 1/4 cup (optional)
  8. Arrange chicken wing segments, top side down, on wire rack
  9. Broil for 10–12 minutes
  10. Remove from oven and flip wings over, then broil for another 10–12 minutes
  11. †Salt the wings immediately after taken out of the oven

Ranch Dressing Ingredients

  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 Tbsp Dill Pickle Brine
  • 1 Tbsp Buttermilk
  • ⅛ tsp Salt
  • ¼ tsp Dried Parsley
  • ¼ tsp Onion Powder
  • ⅛ tsp Garlic Powder
  • 1 dash Freshly Ground Pepper
  • 1 drop Worcestershire Sauce

Ranch Dressing Instructions

Combine all ingredients in a bowl and refrigerate for at least 20 minutes before serving.

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Fluffy Fluffy Pancakes

Recipe taken from Chocolates & Chai

Ingredients

  • 1 cup (128 g) All-Purpose Flour, sifted
  • 2 tsp (7 g) Baking Powder
  • 1 Pinch of Salt
  • 2 tbsp (25 g) White Sugar
  • 3/4 cup plus 2 tbsp (198 g) Milk
  • 1 Large Egg, beaten
  • 2 tbsp Unsalted Butter, melted
  • 1 tsp Pure Vanilla Extract
  • Canola Oil (or any other vegetable oil), for cooking

Instructions

  1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
  2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
  3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
  4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
  5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.