2 teaspoons fresh ginger, peeled and minced, divided
4 1/2 teaspoons lime juice, divided
2 tablespoons butter
4 ounces cooked crab meat, flaked
Reserve 1/4 cup corn. Bring remaining corn and buttermilk to boil in medium saucepan. Cover, then remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onion and 1 teaspoon ginger. Puree again until almost smooth. Return puree to saucepan and bring to simmer. Mix in 1 1/2 teaspoons lime juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onion, 1 teaspoon ginger, and 3 teaspoons lime juice. Stir just until warm. Season with salt and pepper. Divide soup among bowls. Mound crab mixture in center.
3 pounds sweet potatoes, cut lengthwise into 1/2-inch thick wedges
2 tablespoons cooking oil
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
8 ounces sour cream
1 tablespoon honey
1/4 teaspoon ground cinnamon
Preheat oven to 450F degrees. Line two large baking pans with parchment paper and set aside.
In large bowl, toss sweet potato wedges with cooking oil. In large resealable plastic bag, combine panko bread crumbs, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper. Seal and shake to combine. Add sweet potato wedges, a few at a time, sealing bag and shaking until coated. Arrange potato wedges in single layer in prepared pans.
Bake both pans on separate racks for 10 minutes. Turn wedges and rotate pans, unless using a convection oven. Bake another 10 minutes or until tender.
For dipping sauce, combine honey, sour cream and cinnamon in small bowl. Serve dipping sauce with warm sweet potato wedges.
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream
Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.
In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.
For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.
To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.
2 cups frozen diced hash brown potatoes with onions
1 can chipotle chile peppers in adobo sauce, finely chopped
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
In 5-quart slow cooker, cook ground turkey on high for 1 hour. Break meat into chunks and turn to low heat setting. Stir in broth, salsa, beans, potatoes, peppers, chili powder, oregano and cumin. Cover and cook on low for 7 to 8 hours.
Prepare fajita mix according to package directions. Add chicken and marinate as directed. In large skillet, cook chicken in oil until lightly browned. Set aside.
In large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack cheese. Cook and stir until melted. Stir in buttermilk and reserved chicken. Heat through, but do not boil. Garnish with remaining Monterey Jack cheese and add tortilla chips.
Preheat oven to 350F degrees. Put all ingredients in large, ovenproof casserole dish. Stir to blend. Place the pan over medium-low heat and bring to boil, stirring regularly. Lower the heat and cook for 5 minutes more, continuing to stir.
Slide casserole into oven and cook, until pumpkin butter has thickened and there is no liquid around sides of pan (1 1/2 to 2 hours). Cool pumpkin butter, then cover and chill. Pack airtight; keep in refrigerator for up to one week.
1 pound sweet potatoes, peeled and cut into 1/4-inch pieces
2 cloves garlic, minced
1 cup Arborio rice
1 cup champagne
1/2 cup Parmesan cheese, grated
Heat oil in large saucepan over medium heat. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, 4 to 5 minutes. Add sweet potatoes and garlic. Cook for 2 minutes, stirring occasionally.
Add rice and cook for 2 minutes. Add champagne and cook until absorbed, stirring frequently. Measure 3 1/2 cups water, adding 3/4 cup at a time to rice mixture. Cook, stirring occasionally, until absorbed before adding next measurement of water. After 30 minutes, all water should be absorbed.
18 medium parsnips, peeled, trimmed, but into 5-inch lengths
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1/8 teaspoon ground nutmeg
Melt butter in large pot. Remove from heat. Add parsnips and toss to coat. Sprinkle with salt and pepper.
Preheat oven to 375F degrees. Spray large rimmed baking sheet with nonstick spray. Using slotted spoon, transfer parsnips to prepared sheet. Reserve pot with butter.
Roast parsnips until tender, tossing occasionally, about 45 minutes. Add lemon juice, lemon peel, and nutmeg to reserved pot. Add parsnips. Toss over medium heat until coated with lemon butter, about 2 minutes. Season with salt and pepper.
Combine apple juice and 4 tablespoons lemon juice in heavy sauce pan. Peel, core and cut pears, one at a time, into 1/2 inch pieces.
Mix pears into juice mixture in pot as soon as cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
Reduce heat to medium-low, cover and simmer until pears are very tender. Stir frequently for 20 minutes. Remove pot from heat. Use handheld immersion blender to puree mixture. Add 2 tablespoons lemon juice, brown sugar, nutmeg and kosher salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes (about 1 hour).
Ladle pear butter into clean canning jars, leaving 1/4 inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean, damp cloth. Cover with hot lids and apply screw bands.
Process jars in pot of boiling water 10 minutes. Cool completely and store in cool, dark place for up to 1 year.
2 cooked lobsters, claws & tail meat halved and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 cup finely diced fennel
2 garlic cloves, minced
2 cups Arborio rice
1/4 teaspoon lemon zest
1/2 cup white wine
8 cups lobster stock, warmed
2 tablespoons chopped chervil, plus sprigs
kosher salt and ground black pepper
In saute pan over medium heat, melt 3 tablespoons butter. Add 1 cup leeks. Cook 5 minutes. Add cognac and simmer, stirring, for 1 minute. Add lobster meat and cook 2 minutes. Remove from heat.
In risotto pan over medium heat, melt 1 tablespoon butter with oil. Add fennel and cook 5 minutes. Add 1/2 cup leeks and cook 2 minutes. Add garlic and cook 1 minute. Stir in rice and zest; cook 2 minutes. Add wine and stir until absorbed. Add stock and stir constantly. After 35 to 45 minutes, stir in lobster meat mixture except for claw meat. Stir in 2 tablespoons chervil and season with salt.
Divide risotto among 4 bowls and top each with claw meat. Garnish with chervil sprigs.