Clam Chowder - New England Style

Let the wind and rain rattle the windows, and the snow block the driveway; it's time to get toasty with this classic East Coast autumn soup -- rich with cream, and made hearty with potatoes and clams.

Fortunately, anyone can enjoy my New England Clam Chowder, as all the main ingredients come cheaply: just a couple of 99 cent cans of chopped clams, 2 slices of bacon, a large russet potato, an onion, a pint carton of half & half cream, and some regular milk. I picked up most of the ingredients at this 99c Only Store, but regular markets stock these budget items.

Canned clams are always in my cupboard. As long as you don't cook them too long, they are quite tender and are very flavorful. Try them in a Pasta, or even on a Pita Pizza (click on the names to see my recipes).

New England Clam Chowder is the kind of dish that tastes better heated up the next day, so do save some for later!

Ingredients (2-3 servings)

• 2 cans of chopped clams - about 6.5 ounces in each can.
• 2 cups (a pint carton) of half & half, or cream.
• 2 cups of milk
• 1 large russet potato - about 2 cups, when chopped into 1/2 inch cubes.
• 1 medium onion - chopped.
• 2 slices of bacon
• 1 tablespoon garlic - fresh or from jar, chopped.
• 2 tablespoons of flour.
• Salt and pepper to taste.

Directions
In a large soup pot, saute bacon a couple of minutes, until fat begins to render - no need to brown bacon. Add chopped onion and cook until soft, about 7-10 minutes. During last 2 minutes mix in chopped garlic.

Chop russet potato into 1/2 inch cubes - I left skin on, but you can remove it. Stir flour into milk. Add chopped potatoes, milk and half & half (or cream). Open canned clams and add juice only - set aside chopped clams for now. Salt and pepper to taste. Stir while bringing chowder to a low boil, then turn down heat to low and cook for 45 minutes. Add more milk if chowder cooks down too much.

Check chowder from time to time and stir -- don't boil, let it cook at a low temperature. After 45 minutes stir-in chopped clams. Cook uncovered another 5 -10 minutes to heat through. Turn off heat and let it sit a couple of minutes so the chowder will thicken.

A slice of sourdough, a crunchy roll, or crackers, are an excellent accompaniment to soak up my cheaply creamy and flavorful New England Clam Chowder.

Roast Chicken With Green & Black Olives

No chopping, peeling or sauteing was used in the preparation of this recipe -- in other words, it's easy.

Among my favorite canned or bottled pantry ingredients are green and black olives. Just check out my Fish Veracruz and my wife's delicious tuna salad, both made with green olives; I'll also add canned black olives to most any pasta dish .

It was only a matter of time before I came up with adding both to 69 cent per pound chicken leg quarters (in 10 lb. bags) from my local Latin market . And olives are a dollar store staple.

Sometimes you take a chance and it all works out. Briny green olives and plump black olives roasting in the juices of dark chicken meat meld and compliment each other - the sourness and salt from the olives are made mild, adding just the right amount of tartness. This dish is a little bit Middle Eastern and a touch Italian.
I especially enjoy making a simple dish with great flavor -- I hope you do too.

Ingredients (serves 3 - 4)
1 small jar of green olives - with or without pimentos, drained. They can be chopped, sliced or whole, whatever is on sale.
1 can of black olives - drained.
3 - 4 chicken leg quarters - or any chicken pieces on sale.
Pepper to taste.

Directions
Preheat oven to 350 degrees. Add chicken to a large pot or pan. Drain green and black olives. *Sprinkle olives over and in-between chicken pieces. Season with pepper. Roast uncovered for an hour and a half. If you use white meat, reduce time to about an hour. Done when chicken juices run clear (no red) when pierced with a knife or fork. Skin-on chicken will render more fat, so you may need to skim off some of it (but do leave a little, it's such a delicious decadent pleasure, especially drizzled over rice or couscous).

 

* For extra flavor add any fresh or favorite herb you have on hand, a teaspoon of chopped garlic and a cup of white wine, along with the olives.

An Election Day Recipe - The Waldorf Salad

Warning this recipe contains politically charged ingredients!
The Cheapest Chef tosses his whisk into this dizzyingly political salad spinner of an election, and serves up the upscale Waldorf Salad, originally created in the high-end New York City Waldorf-Astoria Hotel Restaurant -- and prepared with produce most likely picked by the calloused hands of illegal workers from Mexico and Central America.

If you enjoy these ingredients: lettuce, celery, almonds and  grapes (which mostly come from California), then give thanks to the immigrants who risk their lives and break their backs to bring America's bounty cheaply to your dinner table.

In this overwrought week, some Arizona politicians (and prison lobbyists) are going after an easy target this November -- spreading poisonous fear in the form of anti-immigrant legislation: Arizona Bill SB 1070.

Yeah, let's throw out all the workers that our below-minimum-wage-hiring agribuisnesses depend on, then sit back and watch food prices skyrocket. Better yet arrest all the illegal harvesters, then make them work the fields for free.

 So as the local citizenry dines at a Top Chef operated big city restaurant, they are most likely eating their five course meal prepared by an uninsured undocumented chef de partie (line cook), on plates, wine glasses and cutlery cleaned by another illegal dish washer.

Play my 29 second video "Celery Pickers" here.

Wouldn't it be better to advocate for a guest worker program that treats the members of this needed labor force fairly, and allows them to come and go safely between seasonal jobs here and their homelands?

 
Well that's my election-eve rant -- so on to my delicious Waldorf Salad, made with budget produce from my local Latin market. This is the crunchiest salad you will ever have, made with fresh apples, celery, nuts, juicy grapes, and covered in creamy mayo. It's an eclectic, but savory flavor combination. You can prepare it well ahead, plus it's quick to do.

The hard work is the chopping, and hopefully you are working with a sharp blade. I was lucky to get a knife sharpener to try out last month (click here to see it), so I'll get another year of good use out of them (thanks, AnySharp!).

So this November 2nd, get out and vote -- I will back those that support the fair treatment of our hard working neighbors who help bring a bountiful harvest of fresh produce to all of our dinner tables, not the ones who offer nothing but fearful bluster!

Ingredients (serves 3 - 4)

• 2 red and/or green apples - cored and chopped.
• 2 stalks of celery - sliced thinly.
• 1 cup of red or green grapes - sliced in half.
• A leaf or two of lettuce per serving.
• 2 tablespoons of mayo - or as much as you prefer. Or use plain low fat yogurt for a lighter version.
• A small package of almonds - walnuts are traditional, but I could not find any on sale.
• 1 teaspoon of lemon or lime juice - fresh or from a bottle.
• 1 teaspoon of sugar, or favorite sweetener - optional.

Directions
Thinly slice 2 stalks of celery. If the grapes are large, slice them in half. I got grapes on sale, but with seeds, so I had to slice and remove them. Core, then chop two apples.

Add chopped fruit and celery in a large serving bowl. Drizzle in lemon or lime juice, to keep the apples from turning brown. Spoon in mayo (or yogurt) and mix well. Taste and see if you would like to add any sweetener. Finally mix in almonds (or any nuts on sale). If the nuts are salted, then give them a quick rinse and pat dry, before adding to salad.

Arrange lettuce leaves on a platter, plate or individual bowls, and spoon on the Waldorf Salad. It can be served cold or at room temperature.

Warm Corn, Tomato & Cilantro Salad

My side dish with corn has a cool Latin flavor with the addition of cilantro. Just chop a large tomato, along with cilantro, while you zap a package of frozen corn in the microwave for a few minutes -- then bring this dish together with a squirt of lime or lemon juice. It is a light and flavorful accompaniment to any favorite entree; or set out a bag of tortilla chips and use my Warm Corn, Tomato & Cilantro Salad as part of your next party platter.

I'm a fan of frozen corn. It tastes less processed than canned, the flavor is more subtle, and I like the texture -- I think the liquid in canned is a little off-putting, while frozen has none to pour down the drain.

My local Latin market always has tomatoes for under a dollar per pound, and a bunch of cilantro is frequently on sale for a quarter. I usually get my frozen corn at this 99c only Store. Frozen bags of corn cost more than a can, but you get about 3 cans worth, so it all evens out.

My latest dish is great warm, but just as brisk and tasty straight from the refrigerator the next day.

Ingredients
Bag of frozen corn - about one pound (16 ounces), or drain 2 cans of corn.
1 small bunch of cilantro - chopped
1 large tomato - or a couple of small ones.
1 tablespoon of lemon or lime juice - fresh or from a squeeze bottle.
1 tablespoon of water for microwaving corn.

Directions
 Empty package of frozen corn into a large ceramic bowl, sprinkle in a tablespoon of water,  and microwave (I cover with wax paper) until corn is hot -- usually about 3 - 5 minutes.

Stir a couple of times during micowaving to get an even distribution of heat. Frozen corn is usually already cooked, so you are just heating it up -- but try a few kernels when done to make sure (and microwave longer if necessary).

Add chopped tomato and cilantro to the bowl of warm corn. Squirt in a tbsp. of lemon or lime juice. Ready to serve with you favorite entree; or with tortillla chips at a party, picnic or barbecue.

Eggplant Parmesan

Luscious and cheesy, with crunchy coated eggplant, this Italian deep-dish classic is a bit of work, but well worth it, especially when The 99 Cent Chef shows you how to do it on the cheap!

It's old school this time -- I fry the eggplant in oil, for an extra delectable crunchy breadcrumb crust, instead of the calorie-conscious baking method. But, I do substitute a lighter ricotta for typical mozzarella, and I use dried grated parmesan cheese instead of  fresh shaved. It's cheaper this way and just as flavorful.

And yes, you can make an Eggplant Parmesan with 99.99 cent ingredients. I picked up everything, including: a large container of ricotta, dried parmesan cheese, tomato sauce, breadcrumbs, and a package of 2 medium sized eggplants -- each for 99.99 cents.

Now if you don't have a 99c only Store, all these ingredients are less than you think - ricotta cheese is often cheaper than cheddar -- or substitute with budget cottage cheese. Jars and cans of tomato sauce are cheap anywhere; and a can of bread crumbs will last forever (after all, we are talking stale dried bread), so pick up a couple next time they are on sale.

Ingredients (serves 3-4)
32 oz. (2 lbs.) ricotta cheese - 1 large or 2 small containers. Allow to reach room temperature. Okay to substitute with cottage cheese.
3 oz. container of dried parmesan. You can use fresh grated.
1 small package of mozzarella cheese for topping - optional. I had a small 99 cent puck of Mexican Queso Fresco that I crumbled up and used.
1 large can or jar (about 28 oz.) of tomato sauce - your favorite. I used crushed tomatoes.

Ingredients for Breaded Eggplant
2 medium eggplants - I use medium slices so they will fit into a baking pan.
3/4 can of dried bread crumbs - about 4 oz.
1 1/2 cups of flour - for breading sliced eggplant.
3 eggs
1/4 cup of milk
2 tablespoons total of dried Italian herbs - oregano, basil, thyme and/or parsley.
1 cup of vegetable oil for frying - add more if needed, depending on size of pan.
1/4 cup of salt - for sweating eggplant.
Pepper to taste

Directions for Fried Eggplant
First slice eggplant into 1/2 inch thick round slices. Salt each side and place on a pan with a rack for draining off liquid. The eggplant should "sweat" for about an hour to take out any bitterness. (If you're pressed for time, this step is optional.) Next rinse off eggplants and pat dry with paper towels.

Now time for frying.* Heat oil to medium/high (375 degrees). Oil should be about 1/2 inch deep in the frying pan. In one bowl whisk together 1/4 cup of milk and 3 eggs. On one plate spread out flour, and on another spread out bread crumbs. Mix dried herbs and pepper into flour and crumbs.

First dredge each side of an eggplant slice in flour, then coat each side in egg wash. Finally coat both sides of wet eggplant slice in breadcrumbs. Repeat flour, egg, and breadcrumb steps for enough eggplant slices to fill the pan of hot oil.

Add each coated slice carefully to the hot oil. After 3 - 5 minutes (you should see bottom sides of eggplant browning), turn over each one to brown the other side. When the first batch is done, remove from pan and place on a rack or plate with paper towels to drain off excess oil. Don't handle fried eggplant too much, so the tasty crust stays intact.

Repeat coating and frying eggplant rounds until they are all done and draining.

Directions for Assembly
Preheat oven to 375 degrees. Empty softened ricotta cheese (that is at room temperature) into a large bowl, and add dried grated parmesan cheese, mixing well.

Into a large baking dish** (about 8 x 12 inches, and 2 inches deep) add a thin layer of tomato sauce, then half of the fried eggplant slices to cover the pan bottom. Next add half of the tomato sauce on eggplant slices and half of the ricotta/dried parmesan mix. For the next layer add the rest of the fried eggplant and top with most of the tomato sauce. Finally spread out the last of the ricotta and drizzle the rest of the tomato sauce on top. Now you can add a small package of shredded mozzarella or crumbled queso fresco cheese - optional.

Tomato sauce in assembled dish should not come all the way to the top, or the melting cheese and liquid from the eggplant will be too much, thus overflowing as it all heats. Just to be safe you can place a cookie sheet or a layer of tin foil on a rack underneath.

Now time to bake it. Cover Eggplant Parmesan in foil and bake at 375 degrees. After half an hour remove foil on pan and allow the cheesy top to brown for another 15 minutes.

Allow to cool for a couple of minutes, then dig in!

*And if you must substitute baking for frying: bake the coated eggplant slices about 15 - 20 minutes each side, in a 375 degree oven until browned. Then build the dish using directions above.
 **If you do not have a large, deep baking pan, it's okay to work with a couple of smaller ones, just make one layer of fried eggplant, tomato sauce, and ricotta cheese. Reduce baking temperature to 350 degrees.

Deal of the Day - Italian Wedding Soup

This Deal of the Day is in miniature - tiny meatballs and rice grain-sized orzo pasta in a rich chicken broth. But if any Italian wedding served this canned soup as an entree, I think the cook would wind up in concrete boots!

I was drawn to try this item by the "All Natural*" labeling, and was curious what kind of soup is served at an Italian Wedding.

This can provides a filling one-pound, 3 oz. serving that's as good as Campbell's Chicken Soup. The most interesting thing is how small the meatballs are. They should be called meat pellets -- as the size is no bigger than a fingernail -- and the meat has an unexpected baloney-like texture. The best part is the broth, enhanced by the extra flavors of the chicken, veggies and herbs. The small, tender orzo pasta is soothingly soft.


I looked up this recipe by  Giada De Laurentiis (click here) on the internet: she uses endive, and instead of pasta, she whisks in a mixture of beaten eggs with parmesan - kind of like a Chinese Egg Drop Soup.

So while this soup may not be the meal you want just before your honeymoon, it is fine as late night bachelor or bachelorette food. On a scale of 1-9, 9 being best, I give All Natural Italian Style Wedding Soup by All American, a generous 5.

Honey & Soy Glazed Tuna

A sweet & salty flavor profile is front and center for The 99 Cent Chef's budget tuna entree. If you are a frequent visitor to this blog you know how I like to cook with 99 cent ( or one dollar) 4 ounce frozen fish fillets in the frozen deli case bargain bin.

Most markets are now stocking these single serving packages. I've found enough variations to make a seafood paella (click here), or a fish chowder (future recipe), including: scallops, baby bay shrimp, flounder, cod, tilapia, shark, salmon and tuna.

 

I guess the knock against packaged frozen fish is that it is not fresh. Well, I spent one high school summer working on a shrimp boat, and here's a little secret: all fish caught wild from the ocean gets frozen -- the main difference is how long it's been that way, that's all. Any commercial fishing boat puts their fish on ice; and it is frozen by the time it arrives in your local market seafood case, then defrosted and advertised as "fresh". The only fish that is fresh is what you catch yourself!

Well that's my rant about so called "fresh fish" from the market -- now back to my cheapie Honey & Soy Glazed Tuna.

This recipe is quick and simple to make. Just pour some honey into soy sauce to make a fish marinade, and then quickly saute the tuna steak. I use low sodium soy sauce because the salt will overpower the delicate tuna taste, although honey helps out with this.

My honey and soy marinade will work with almost any firm fish, like tilapia or salmon. So try out my latest tasty budget fish entree that is ready to eat, from start to finish, in barely 10 minutes.

Ingredients
4 ounce fish steak - any firm fish will do, I used tuna.
2 tablespoons of honey
1/4 cup of soy sauce - low sodium is preferred, but any type will do.
1 tablespoon of oil for sauteing.
Pepper to taste - optional.
Soy sauce has plenty of salt.

Directions
Add oil to saute pan over medium heat. In a wide bowl, pour in soy sauce and honey and whisk together to mix well. Add fish fillets and coat well. Season fish with pepper (optional).

Add fish to heated saute pan, and cook one side of fish until it is almost done, about 3 minutes, (depending how thick the fish steak is). When fish starts to firm up and brown on one side, turn it over and add leftover marinade - be careful when adding liquid to a hot pan. Cook fish in sauce for a minute then remove it to a plate. Turn heat up to reduce marinade to a syrup thickness, should take a minute or two.

Serve Honey Soy Glazed Tuna with reduced marinade -- or serve cooked tuna on a salad. Allow the marinade to cool, and add a splash of balsamic vinegar for a soy salad dressing.