Clam, Mussel, and Sausage Pot

Possibly the most west coast stew you can make! Such a good camping meal, or just a good 'ol backyard BBQ!

Clam, Mussel and Sausage Pot

3 large chorizo sausages

Clams

Mussels

Whole new potatoes

1-2 cans chopped tomatoes

Chopped garlic

2 bottles of beer

S&P

In a large stock pot toss in the potatoes, tomatoes, and beer. Cook until the potatoes are almost fully cooked. Toss in the sausages, clams and mussels (in shells) and simmer until the shells open up and clams and mussels are cooked. Enjoy with a crusty baguette, the sauce is so good!

Some variations:

Add chicken, shrimp, fish, crab..etc

Add white wine instead of beer

Add onions, corn..etc

Singapore Noodles and Satay Chicken

These noodles are so good! They have a delicious curry taste to them, and they are surprisingly light. Perfect to accompany satay chicken.

Singapore Noodles

1/4 lb vermicelli noodles (softened in hot water for at least 15 minutes)

2 c mung bean sprouts

1 red bell pepper

2 carrots

2 green onions

3 tsp minced ginger

1/4 c chicken broth

1/2 tsp brown sugar

1/2 tsp salt

1/4 tsp pepper

4 tbsp oil

1 1/2 tbsp curry powder (or to taste)

Julienne all the veggies. Rinse and drain bean sprouts. Prepare the sauce by whisking together chicken broth, brown sugar and s&p. Heat a wok with the oil, add ginger and curry and cook until aromatic. Toss in all the veggies and cooked noodles except the bean sprouts and green onions. Pour the sauce over the mix and cook until all the moisture is absorbed. At the very last minute add in the sprouts and green onions and serve.

Satay Chicken

1/2 c smooth peanut butter

1/2 coconut milk

2-4 small red chili's

2 chicken breasts

Cook ingredients in a small sauce pan until completely mixed. (Can be stored in the fridge for up to a week) Use skinless boneless chicken breast or chicken thigh, cover in sauce and bake in the oven until the chicken is fully cooked.

Open faced BBQ Beef Sandwich

I made this sandwich with some leftover roast beef and it is so good! For the side I made a baked mashed potato and ceasar salad.

Open Faced Roast Beef Sandwich

Very thinly sliced beef

1/4 c BBQ sauce (I used BOLD sauce)

Sauteed Onions

Mushrooms

Grated Mozzarella Cheese

Texas Toast

Toss the beef, onions and mushrooms in the BBQ sauce until fully coated and saucy. Fry each side of the texas toast in a pan until just crispy. Top the toast with the beef mixture and then cover in grated cheese. Put on a baking sheet and broil on med until the cheese is bubbling and golden.

"Baked" Mashed Potatoes

2 Medium potatoes

1/3 c sour cream

6 green onions

bacon bits

Cook potatoes in water until soft. Mash them with the skin on, add in sour cream, onions and bacon bits. S & P to taste.

Katharine's Magic Soup

My friend Katharine makes the BEST udon soup. It's perfect for a rainy grey day, or when you're not feeling so hot. It can have so many variations with any type of flavor you want! This is my most recent replication.

Magic Udon Soup

Serves 2

1 or 2 packs of Udon Noodles

1 bunch of enoki mushrooms

4 or 5 large white mushrooms

2 small heads of baby bok choy

1 med white onion

Ginger to taste

Garlic (if desired)

Chilis (if desired)

Lime

Cilantro

Udon soup mix

Start by simmering about 4 cups of water with ginger and garlic. While doing this chop all veggies into bite sized pieces. Leave the enoki mushrooms whole, except cut off the root. Don't be scared of the creepy looking little enoki's. I admit, I was a little bit nervous.. but they are tasty! Once the broth is simmering and fragrant, add the soup stock, noodles and all the veggies, except for the cilantro. Depending on how spicy you like it, add more or less chili's. Udon noodles do not need to be cooked long, and neither do the veggies. Once the noodles are tender, you are done! Chop up and add the cilantro, squeeze a lime over it and enjoy with a good friend!