RsOTD~In "honor" of New Hampshire Primary & for our New Englanders...one "unusual"...
RsOTD = Recipes (more than one) Of The Day! LOL To “honor” the New Hampshire primary today and also, to acknowledge the many New Englander transplant friends we have on OH in our midst here in NC, I wanted to post a recipe or two today that is representative of and native to New Hampshire. Finding such recipes indigenous to NH proved to be a real challenge. So I consulted a couple of my personal chef colleagues who live in New Hampshire and other NE areas for their expertise. It seems as though there are few, if any, foods specifically “from” New Hampshire. They all tell me that the foods tend to be classified as “New England” cuisine.
So from the lists they sent me, here are a couple of things that sorta “fit” my theme today.
Baked Beans on Toast Now I must admit I have put many things on toast (including cold spaghetti-thus came my big a** and thighs with "carb on carb" foods), but baked beans hasn’t been one of them (unless maybe back in college after a night in downtown Greenville and a few too many parties when the money was running low and I don’t remember). This sure sounds “odd” to me, but hey, who am I to question culinary traditions when I grew up eating chitlin’s and souse meat (GROSS!)?!?
I suppose if you use “lite” bread, this breakfast ain’t too bad… the right beans will give you some awesome protein, and throw on some cheese for even more! As for a recipe, best I can tell, just heat some baked beans and scoop onto a piece of toast! I’m told a nice “accompaniment” is an egg or two (OK, that’s good, more protein!) Or, just put the egg on top of the Beans on Toast and call it Beans Benedict! LOL I even found an online VIDEO of how to make this recipe: http://www.videojug.com/film/how-to-make-baked-beans-on-toas t
3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream Preparation Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.
Suggestions to lighten: * Use FF Buttermilk in place of the cream, or part of it * Use LF or FF milk or Half and Half in place of some or all of the cream/milk to “lighten” recipe. * Cheat and use canned clams if you don’t have access to those in shell. * A bay leaf and/or some fresh herbs (especially thyme) will really boost the flavor. * Sub onions, garlic, shallots or combination if you don’t have scallion OR, add in addition to. * If in a hurry or off season, use frozen corn. * In the summer, use leftover grill roasted corn for a WONDERFUL additional layer of flavor.
Here's to New Hampshire! May the best man or woman win...
Another suggestion from my friends is
NEW ENGLAND CLAM AND CORN CHOWDER
Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.
Servings: Makes 4 to 6 servings
