Food & Wine Festival 2000 - United States
BBQ Chicken Sandwich, New England Clam Chowder and Key Lime Tarts
BBQ Chicken Sandwich
4 (3oz) chicken breast filet
1/4 C. corn relish
4 sourdough sandwich rolls
1/4 C. BBQ sauce
1/2 C. chicken seasoning
Season all side of the chicken breast with chicken seasoning. Place the breast filets on a baking sheet pan lined with parchment paper. Bake in 350 degree oven for 10 minutes ou until internal temperature reaches 165 degrees. Place chicken breast on roll. Top with 1/2 oz corn relish.
Corn Relish
16 oz BBQ sauce
10 oz corn kernels
6 onions, diced
1/2 T. olive oil
Place the oil in saucepan and heat. Saute onions until they are clear. Add BBQ sauce and corn. Cring to a simmer and cook for 15 minutes. Remove from heat and cool.
BBQ Sauce
3 1/2 C. ketchup
1 T. garlic salt
7 T. apple cider vinegar
1 T. onion powder
1 T. chili powder
dash ground cloves
1 T. paprika
2 1/2 T. brown sugar
1 t. ground turmeric
1 C. water
1 t. ground cumin
Mix all ingredients together in a saucepan. Bring to a simmer and let cook for 30 minutes. Remove from heat and cool.
Chicken Seasoning
1 3/4 C. sugar
2 T. black pepper
1 C. seasoning salt
1 T. granulated garlic
2 T. paprika
1/2 T. granulated onion
2 T. chili powder
1/2 T. ground cumin seed
Combine all ingredients together in a large mixing bowl. Mix well.
New England Clam Chowder
1 qt. minced clams with juice
2 oz flour
1 lb potatoes, small dice
3/4 qt. water
2 1/2 qt. milk, hot
5 oz salt pork, ground or cut into fine dice
1 C. heavy cream, hot
1/2 lb onions, small dice
salt and white pepper to taste
Drain the clams and save juice. Combine the juice and water in a saucepan, bring to a boil. Remove from heat and keep the liquid hot. In a heavy sauce pot or stock pot, render the salt pork over medium heat. Add the onions and cook slowly until they are soft but not brown. Add the flou and stir to make a roux. Cook the roux for 3-4 minutes but do not let it brown. Using a wire whip, slowly stir the clam liquid and water into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth. Add the potatoes. Simmer until tender. (If you are using large, tough "chowder" clams, pass them through a grinder and add them with the potatoes.) Stir in the clams, hot milk and cream. Heat gently but do not boil. Season with salt and pepper.
Key Lime Tart
USA
2 C. graham cracker crumbs
1 stick melted butter
1/2 C. sugar
5 egg yolks
15 oz can sweetened condensed milk
1/2 C. Key Lime juice
1 lime, cut into 8 wedges
1 can whipped topping
Mix the graham cracker crumbs, butter and sugar together in a mixing bowl. Evenly press mixture into a 9" buttered pie dish. Bake at 350 degrees for 10 minutes and cool. Beat the egg yolks until they are smooth. Add the condensed milk and mix. Add lime juice and mix. Place mixture into the cooled pie crust. Refrigerate for a least 4 hours. Garnish with whipped topping and lime wedges.
4 (3oz) chicken breast filet
1/4 C. corn relish
4 sourdough sandwich rolls
1/4 C. BBQ sauce
1/2 C. chicken seasoning
Season all side of the chicken breast with chicken seasoning. Place the breast filets on a baking sheet pan lined with parchment paper. Bake in 350 degree oven for 10 minutes ou until internal temperature reaches 165 degrees. Place chicken breast on roll. Top with 1/2 oz corn relish.
Corn Relish
16 oz BBQ sauce
10 oz corn kernels
6 onions, diced
1/2 T. olive oil
Place the oil in saucepan and heat. Saute onions until they are clear. Add BBQ sauce and corn. Cring to a simmer and cook for 15 minutes. Remove from heat and cool.
BBQ Sauce
3 1/2 C. ketchup
1 T. garlic salt
7 T. apple cider vinegar
1 T. onion powder
1 T. chili powder
dash ground cloves
1 T. paprika
2 1/2 T. brown sugar
1 t. ground turmeric
1 C. water
1 t. ground cumin
Mix all ingredients together in a saucepan. Bring to a simmer and let cook for 30 minutes. Remove from heat and cool.
Chicken Seasoning
1 3/4 C. sugar
2 T. black pepper
1 C. seasoning salt
1 T. granulated garlic
2 T. paprika
1/2 T. granulated onion
2 T. chili powder
1/2 T. ground cumin seed
Combine all ingredients together in a large mixing bowl. Mix well.
New England Clam Chowder
1 qt. minced clams with juice
2 oz flour
1 lb potatoes, small dice
3/4 qt. water
2 1/2 qt. milk, hot
5 oz salt pork, ground or cut into fine dice
1 C. heavy cream, hot
1/2 lb onions, small dice
salt and white pepper to taste
Drain the clams and save juice. Combine the juice and water in a saucepan, bring to a boil. Remove from heat and keep the liquid hot. In a heavy sauce pot or stock pot, render the salt pork over medium heat. Add the onions and cook slowly until they are soft but not brown. Add the flou and stir to make a roux. Cook the roux for 3-4 minutes but do not let it brown. Using a wire whip, slowly stir the clam liquid and water into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth. Add the potatoes. Simmer until tender. (If you are using large, tough "chowder" clams, pass them through a grinder and add them with the potatoes.) Stir in the clams, hot milk and cream. Heat gently but do not boil. Season with salt and pepper.
Key Lime Tart
USA
2 C. graham cracker crumbs
1 stick melted butter
1/2 C. sugar
5 egg yolks
15 oz can sweetened condensed milk
1/2 C. Key Lime juice
1 lime, cut into 8 wedges
1 can whipped topping
Mix the graham cracker crumbs, butter and sugar together in a mixing bowl. Evenly press mixture into a 9" buttered pie dish. Bake at 350 degrees for 10 minutes and cool. Beat the egg yolks until they are smooth. Add the condensed milk and mix. Add lime juice and mix. Place mixture into the cooled pie crust. Refrigerate for a least 4 hours. Garnish with whipped topping and lime wedges.
