Senator Kennedy's Cape CodFish Chowder

Senator Kennedy's Cape CodFish Chowder

INGREDIENTS


2 lbs. fresh haddock
1 bay leaf, crumbled
2 oz. salt pork, diced
4 cups milk
2 medium onions, sliced
2 tablespoon butter or margarine
1 cup chopped celery
1 teaspoon salt
4 large potatoes, diced
Freshly ground pepper to taste

PREPARATION

Simmer haddock in 2 cups of water for 15 minutes. Drain off and reserve broth. Remove the skin and bones from the fish. Saute the salt pork in a large pot until crisp. Remove the salt pork and saute the onions in the pork fat until light golden brown. Add fish, celery, potatoes and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer 40 minutes. Add milk and butter and simmer for an ad***ional 5 minutes or until well heated. Season with salt and pepper. Serves 5 to 8.
Senator Barb's Favorite
Crab Cake Recipe



1 lb. Jumbo lump or backfin crab meat
3 slices white bread
1 tbsp. mayonnaise
(Light)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard, or ****tail sauce


Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning, and parsley and beat well. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand or with an ice-cream scoop into 8 mounded rounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter covered with wax paper, cover, and refrigerate for at least 1 hour before cooking.

Pour oil into a heavy skillet to a depth of about 1 1/2 inches. Heat the oil and fry the crab cakes, a few at a time, until a golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain.

Or broil the cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

Or saute:
Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time

Serve at once, with Tartar sauce, mustard, or ****tail sauce on the side


Serves 6 PeopleLouisiana Recipes

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Southern Sweet Potato Ring



8 medium sweet potatoes or 1 large can of sweet potatoes

9 Tbsp. butter, softened

1/2 cup light brown sugar

1 5-ounce can evaporated milk

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. vanilla

1 egg

1/2 cup dark brown sugar

1-1/2 cups pecan halves





Bake sweet potatoes, remove peeling. In a large bowl,

mash potatoes with a fork or put in food processors. Add

butter, light brown sugar, milk, nutmeg, cinnamon, vanilla

and egg. Mix well. Generously spray a bundt pan with

cooking spray or butter. Sprinkle dark brown sugar in

bottom of pan, follow with pecan halves, then spoon in the

sweet potato mixture. Bake at 350 degrees for 1 hour. Let

cool 15 minutes before removing from the mold.

Yield: 8-10 servings.




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Cajun Deep Fried Turkey


4 oz. liquid garlic

4 oz. liquid onion

4 oz. liquid celery

1 Tbsp. red pepper

2 Tbsp. salt

2 Tbsp. tabasco

1 oz. liquid crab boil or 1 Tbsp. Old Bay Seasoning

1 poultry or meat injector

1 defrosted 10-12 pound turkey

5 gallons Peanut oil



Saute first seven ingredients until salt and pepper are

dissolved. Fill the injector and inject turkey at

breast, wings, drumsticks, thighs and back. Allow to

marinate 24 hours in refrigerator or ice chest.



Use a 10 gallon pot for frying.

Bring peanut oil to 350 degree temperature and fry

turkey for 38-42 minutes. Turkey should float to

surface after 35 minutes and you should cook an

ad***ional 5-7 minutes.



***You may want to tie turkey legs with 1/2" cotton

ropes to be able to remove from frying pot when done***



Precaution: The cooking of fried turkey should be done

outdoors. Extreme caution should be taken when placing

cold turkey into hot oil.




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Grandma Daigle's Rice Dressing



1 lb. ground meat

3 Tbsp. cooking oil

1 cup chopped onion

1 cup chopped celery

1 large chopped bell pepper

1/2 cup chopped green onion tops

1/2 cup chopped parsley

salt and pepper to taste

1 cup water

2 Tbsp. Kitchen Bouquet (optional)

3 cups rice, cooked according to package directions


Cook meat in oil in a large pot until brown. Add

onions, celery, and bell pepper. Reduce heat and cook

until wilted. Add water and add more water if needed

to keep the same amount of juice that you started with.

Add to cooked rice and keep warm until ready to serve.



Serves 10-12



Senator Patty Murray's Apple Pie
If you liked my recipe for Pacific NW salmon, you'll love my apple pie made with fresh and delicious Washington apples. Enjoy!



Crust
3 cups of unbleached flour
1/4 cup sugar
pinch of salt
1 stick of unsalted butter
1/3 cup vegetable shortening
8 tablespoons of cold water
3/4 cup shredded sharp cheddar cheese
1 teaspoon dry mustard

Filling
9 tart Washington state apples
1/2 stick unsalted butter
1 teaspoon of ground cinnamon
2 tablespoons cornstarch
1/2 cup sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Topping
1 teaspoon sugar
pinch of ground cinnamon

Directions
Preparing the crust: Combine the flour, mustard, salt, and sugar in a mixing bowl. Blend thoroughly. Using a blender or your fingertips, cut in butter and shortening until the mixture forms small clumps. Then add the cheese and dry mixture until the mixture has the look of coarse crumbs.

Preheat oven to 350.

Sprinkle the water, 2 tablespoons at a time, over the mixture and toss with a fork until the mixture can be gathered into a ball. Knead it once or twice in the bowl and divide it into slightly unequal halves.

Prepare the filling: Core, halve, and peel the apples. Cut them into 1.inch chunks. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients, and toss until the apples are evenly coated.

Roll the smaller portion of chilled dough on a floured surface to form a 12.inch circle. Transfer it to a 10.inch pie plate, and press it into the bottom and sides of the plate. Trim the dough, leaving a 1.inch overhang. Keep extra dough.

Roll the larger portion of dough out to form a slightly larger circle.

Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of the bottom crust with water. Move top crust over apples, tucking it under the rim. Trim extra dough, but allow for 1 inch overhang. Seal the edges of the crusts together with a fork and crimp. Trim extra pastry.

Preparing the topping: Mix sugar and cinnamon. Prick top crust in several places with a fork, and cut a small vent in center. Brush the top with water, and sprinkle cinnamonsugar. Now get creative and decorate the top of your pie with whatever holiday symbols you like made from extra dough.

Bake till filling is bubbling and top is golden colored ( between 1 and 1 12 hours).
*** For a little extra treat I recommend a Dutch apple pie. Make your apple pie as usual, except make extra.large slits in the top crust. 5 minutes before the end of baking, pour 12 cup of heavy whipping cream through the slits; serve warm. Enjoy!



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Sayonara!!!Good Night, sleep tight, and don't let the bed bugs bite.