Manhattan Clam Chowder

Recipe Name: Manhattan Clam Chowder

Story: This is a handwritten recipe found in Grandma Bisset's old documents.  I chose this recipe because I love clam chowder and look forward to trying this.

Years you've been making it: Unknown

Author / Creator: Grandma Bisset

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 pint clams
• 1/2 cup minced salt pork or bacon
• 1 small onion minced
• 2 stalks of celery cut fine
• 1 cup potatoes cubed
• 2 cups boiling water
• 2 cups can tomatoes
• salt

Directions: 

1. Chop clams
2. Cook bacon (fry), add onion and celery
3. Cook and stir 5 minutes
4. Add potatoes, water, and 1 tsp salt
5. Boil ten minutes
6. Add tomatoes, recook until potatoes are tender
7. Add clams and seasoning

Stewed Pork and White Beans

Recipe Name: Stewed Pork and White Beans

Story: Another one of my go to pressure cooker recipes.  This recipe is also very versatile, kind of a "kitchen sink" recipe, and can be modified to substitute what ever kind of beans or vegetables you have on hand.  I have also modified from the "original" recipe quite a bit to my taste / preferences.

Years you've been making it: Since 2018 or so

Author / Creator: 
https://www.womansday.com/food-recipes/food-drinks/recipes/a52064/stewed-pork-and-white-beans/

Submitted by: Dustin

Ingredients: 

• 1 medium onion, chopped
• 6 cloves garlic, peeled and smashed
• 3 tbsp flour (optional, used to help thicken the broth)
• 3 tbsp. tomato paste
• 1 tbsp gochujang
• 1 tsp chili powder
• 1 c. dry white wine
• 2-3 c. low-sodium chicken broth
• 2 c water (up to 4 if you want it more brothy)
• 1 14.5-oz. can petite diced (roasted, if possible) tomatoes, drained
• 1 can corn
• 4 sprigs fresh thyme (not necessary if you don't have on hand, but I like it)
• 1/2 cup barley (optional, barley will help thicken up the soup, but if you omit barley I would use some more white beans)
• 1 15-oz. can small white beans, rinsed (or 1/2 + cup dried beans, soaked)
• 2.5 lbs country style pork ribs (these are slices of pork butt, without the bone), or 1.5 lbs of already cooked smoked pulled pork.  

Directions: 

1. If doing the pork ribs, season the pork with salt, pepper, and chili powder, and then sear and set aside before continuing.  If using already cooked pork, then add the chili powder with the tomato paste.
2. Saute onions in 1-2 tbs butter and 1-2 tbs olive oil (enough butter and oil for the flour to make a roux)
3. Saute garlic for a bit, then add flour to make roux (or omit flour if not using)
4. Add tomato paste and gochujang (and chili powder) towards the end of the roux
5. Add the wine to deglaze and stir to start thickening up
6. Heat up chicken stock until pretty hot, and add gradually to roux to thicken up and not clump
7. Add the water once all stock has been added
8. Add tomatoes, corn, beans and barley
9. Add the seared pork (if using already cooked pork, add after pressure cooking)
10. Pressure cooker directions:
11. Pressure cook for 20 mins, then 15 min natural release.
12. If using already cooked pork, add this in now, and simmer for 10-15 mins to combine and heat up.

Cocktail Sauce

Recipe Name: Cocktail Sauce

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because living in Florida near so much seafood, having a good cocktail sauce recipe was probably something used quite often.

Years you've been making it: Unknown

Author / Creator: Grandma / Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 2 tsp Horseradish
• 3 Tbls tomato ketchup
• 1/2 tsp salt
• 2 Tbls vinegar
• 4 Tbls lemon juice
• 1/4 tsp tabasco

Directions: 

1. Mix all together

Slow Cooker Turkey Breast with Cranberry Gravy

 Slow-Cooker Turkey Breast with Cranberry Gravy

Story This recipe was given to me by my good friend Leslie.

Years you’ve been making it : Since 2019

  

Author/Creator: It was originally from Taste of Home 2018.

Submitted by: Suzy/Mom

It says Prep 25 min. Cook 3 hrs.

Makes 12 servings. Obviously it can be cut in half but it also freezes well. Be careful not to overcook the turkey because it will dry out but the sauce also helps it to not dry out. 

Ingredients

• 2 boneless turkey breast halves (2-3lb each)
• ½ tsp salt
• ½ tsp pepper
• 3 fresh thyme sprigs
• 2 Tbsp butter
• 1 cup whole-berry cranberry sauce
• 1 cup apple cider or juice
• ½ cup chicken stock
• 1 envelope onion soup mix
• 2 Tbsp maple syrup
• 1 Tbsp Worcestershire sauce
• ¼ cup all- purpose flour
• ¼ cup water

Directions

1. Place the turkey in a 5-6 qt. slow cooker, sprinkle with salt and pepper. Add the thyme and dot with butter.

2. Combine cranberry sauce, cider, stock, soup mix, syrup, Worcestershire.

3. Pour over turkey

4. Cook covered on low 3-4 hours or until a thermometer inserted in the turkey reads at least 165 degrees.

5. Remove Turkey and keep warm

Making the gravy

1. Transfer cooking juices to a large saucepan, discard the thyme sprigs

2. Combine flour and water until smooth.

3. Bring the cranberry mixture to a boil

4. Gradually stir in the flour mixture

5. Cook and stir until thickened about 2 minutes.

6. Slice turkey and serve with cranberry gravy

Note: Because I am gluten sensitive I have been using a rice thickener which I actually prefer it does not seem to become lumpy and it does not have a flour taste.

Pico de Gallo

Recipe Name: Pico de Gallo

Story: This is good on pretty much everything.

Years you've been making it: Since 2015 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 6 Roma tomatoes, deseeded, diced
• 4 jalapeño, 3 without seeds, 1 small with seeds, diced
• 1 white onion, diced
• Half bunch cilantro, chopped small
• 1 lime, juiced
• About 1 tsp of salt

Directions: 
Mix everything together, best when it has sat at least a few hours in the fridge, or overnight

Notes: 
You basically want the same ratio of tomatoes to onions.  Use as much jalapenos (with / without seeds) as you would like, based on how spicy you want it.  Jalapenos that have been deseeded aren't actually that spicy, but the green flesh adds a nice contrast to the tomato and onion.

Pressure Cooker Chicken Curry

Recipe Name: Pressure Cooker Chicken Curry

Years you've been making it: For a few years

Submitted by: Suzy

Ingredients: 

• 2 lbs chicken breast or thighs
• 16 oz canned coconut milk
• 16 oz canned tomato sauce
• 6 oz can tomato paste
• 2 cloves garlic, minced
• 1 cup onion, chopped or 1/4 cup dry minced onion
• 2 tbsp curry powder
• 3 tbsp honey
• 1 tsp salt

Directions: 

1. Combine all of the ingredients, except for the chicken, in the Instant Pot and stir to combine.
2. Add the chicken.  Close and lock the lid
3. Select the Manual setting and set the cooking time for 15 minutes at High pressure.
4. Once cooking is complete, let the pressure Release Naturally for 15 minutes.  Release any remaining steam manually.
5. Open the lid and gently stir.
6. Serve with cooked rice, potato or peas.

Cheddar Jalapeno Smoked Meatballs

Recipe Name: Cheddar Jalapeno Smoked Meatballs

Story: I first made this at a Big Green Egg festival and they were so popular, multiple people asked for the recipe.  I modified the original recipe a bit, as noted below.

Years you've been making it: Since 2015

Author / Creator: https://www.theblackpeppercorn.com/cheddar-jalapeno-smoked-pork-bites/

Submitted by: Dustin

Ingredients: 

• 2 pounds ground pork (I did 1 lb pork, 1 lb beef)
• 2 tablespoons creole seasoning (used 2 tbls of bbq rub instead)
• 1 egg
• 1 cup bread crumbs
• 1/3 cup milk
• 1/3 cup BBQ sauce (used closer to 1/2 cup)
• 3 jalapeno peppers , cored and minced
• (not in original recipe) - added 1/4 cup finely diced / minced onion
• 150 g medium cheddar cheese , cut into 1/2 inch cubes (I just used shredded cheddar cheese and mixed it in)

Directions: 

1. Set the smoker to 250F using wood bisquettes of choice.
2. In a small bowl, mix together the ground pork, creole seasoning, egg, bread cumbs, milk, BBQ sauce and jalapeño peppers, onion, and cheese until thoroughly combined.
3. Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size. Place the meatball on a smoking rack (or tray to add to smoker later). Do this with the remaining meat and cheese.
4. Place the meatballs in the smoker. Smoke the meatballs until they reach an internal temperature of 160F, about 2 1/2 hours.

Notes: 
Smoked (with apple wood) at a little higher temp than the recipe calls for, between 275-300 for about 45 mins until you get the color you're looking for.