Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour.Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.Add the potatoes and the clam juice mixture and raise the heat to high.Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.In a large pot, cook the bacon over medium heat until crisp.Add enough clam juice to total 4 cups of liquid and set aside. Strain the geoduck liquid into a 1-quart measuring cup.Put all the geoduck meat in the refrigerator while you continue the recipe. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Use the remainder of the siphon for sashimi.Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife.1/2 pound fresh chanterelles, cleaned and thinly sliced.1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced.4 ounces slab bacon, cut into 1/4 -inch dice.Divide into bowls, garnish with a drizzle of sesame oil, a sprinkle of corn flakes and green onions and serve immediately.Īshley’s Recommendations: Can substitute different types of mushrooms or potatoes.Remove from heat, add geoduck slices and stir.Add ginger and cook for 1 minute to infuse flavors.Bring rice chowder to a boil, add miso paste and stir to mix well and season with salt and pepper to taste.Add more stock if soup is too thick and return to pot. Allow to cool slightly then process in food processor or blender until smooth.Turn heat to low and simmer for 1 hour or until rice grains are soft and broken up.In a large saucepan or soup pot, combine rice and stock or water and bring to a boil.1 small geoduck, trimmed and sliced thin.Geoduck Rice ChowderĪshley’s Recommendations: Use low sodium chicken stock for healthier, less salty chowder. Serve.Īshley’s Recommendations: I came up with this one myself! Great reheated for lunch. Reduce heat to low and add Parmesan, stirring to melt.When risotto is ready, pour contents of geoduck pan into the risotto and stir to mix.Saute over medium heat, stirring occasionally, until siphon meat is tender, about 10 min.Sautee green onions and 2 cloves garlic for 1 minute and add geoduck.While stock is absorbing melt butter in separate pan.Slowly add chicken stock, stirring occasionally until fully absorbed and rice is tender to bite (al dente). Add white wine and cook until absorbed.
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