Serves ~ 6 people.
Serves ~ 6 people.
Rather than buying a pre-made curry powder blend, why not make it yourself? That's what I thought when I read the ingredient list on an expensive bottle of the orange-yellow spice mix. This particular recipe mimicks the Spice Islands brand very closely.
The plain dill pickle. No garlic or spices here, just a plain dill pickle, like what you'd get on a McDonald's hamburger. Heinz used to make these, but no more. Mt. Olive makes them, but few stores carry them. You can find dozens of varieties of kosher dill, but if you want a plain dill it's up to the DIY pickle-maker.
I like to use freshly-sliced onion every now and then: the pickled onion slices taste great on smoked pulled pork sandwiches. That is they in the jar on the right; the jar on the left doesn't have the brine poured over it yet.
When bananas become overripe they're perfect for a breakfast muffin. I wanted a muffin with a bit more complex flavor: something that reminded me to a bowl of honey nut O-shaped cereal (you know the one) with banana on it.
For as long as I can remember my mom has made a summer dessert called Sundae in a Pan. An Oreo cookie crust, vanilla ice cream, peanuts, whipped cream, and a layer (never thick enough) of fudge sauce. Very much like a classic ice cream cake. The same fudge sauce functions equally well on its own served warm over ice cream.
When I was an undergraduate at Lebanon Valley College I worked for the school's computer services unit. Every now and then the entire group would head to lunch at nearby Harper's Tavern. The lunch special typically consisted of soup or salad and one of their sandwiches. I'll never forget my first visit because of the soup: a clam chowder in the New England style. This wasn't the from-a-can thick and creamy with little clam bits version that I was used to at the time, though. The broth was not as heavy, had a definitive herbal quality that melded perfectly with the briny clam flavor, and had chunks of celery and hard boiled egg amongst the usual potatoes. But of most note, it had clams: I'm talking whole clams, here.
Later in life, on an episode of "Emeril Live!" the noted chef made a true New England version from scratch, stressing (in his usual way) the importance of pork to the recipe. No clam chowder is done right unless it starts with rendered salted pork as the basis for the roux.
These two experiences form the basis for my New England-style clam chowder.