clambake

We had the pleasure of attending a clambake yesterday at our fellow foodie friend's place and what a feast it was! Not only did we have clams we also had sweet potatoes with cinnamon and brown sugar butter, a root vegetable soup (with an apple cider broth base), a simple cabbage salad, crusty bread and apple crisp. Brad and I brought poblano corn chowder, cinnamon basil chicken and pumpkin roll. Brad was responsible for the chowder & chicken and they were absolutely delicious. We will definitely be making both again soon.

Poblano Corn Chowder

• 3 poblano peppers, washed, halved and seeded
• 1 red bell pepper, washed, halved and seeded
• 3 Tbsp olive oil1 onion, diced1 stalk celery, diced
• 2 cloves garlic, diced
• 1 tsp cumin
• 1/2 tsp oregano
• salt and pepper
• 3 Tbsp all-purpose flour
• 1 1/2 quarts chicken broth or water
• 1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
• 1 20-oz tube of frozen creamed corn, thawed
• 2 cups frozen corn kernels
• 1/2 cup half & half

Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice.

Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, creamed corn and diced roasted peppers. Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Add frozen corn kernels and simmer for 5-10 more minutes. Remove from heat and stir in half & half.

recipe courtesy of othersideof50.blogspot.com

Basil Cinnamon Chicken

• 1 whole chicken (2 thighs, 2 drumsticks, 2 breasts)
• 6 cloves garlic
• 1 bunch basil
• 1 bunch green onions, trimmed
• 1/2 c. olive oil
• juice of 1 lemon
• 4 T white wine vinegar
• 2 tsp. sea salt
• 1 tsp. cinnamon
• 1/2 tsp. cayenne pepper
• 1/2 tsp. white pepper
• 1/4 tsp. allspice
  
• Place all ingredients in food processor and process until smooth. Place chicken and marinade in ziploc bag and marinade for 3 hours or more. Remove chicken from marinade. Discard bag and grill meat until it reaches 145-150 degrees.

original recipe found here