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Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
Jamaican Jerk Turkey Wings
Jamaican Jerk Turkey Wings
While turkey isn’t particularly popular in Jamaica, I’ve been to quite a few authentic Jamaican restaurants across the country; all of them having jerk turkey wings. Wings seem to be the least eaten part of the turkey, which is a shame. There’s a lot of meat on the wings and they’re very inexpensive. Dry rubbing the wings with jerk seasoning is the perfect way to enjoy eating them. My recipe has the wings baked in the oven low and slow for about 2 hours. You can alternatively grill the jerk wings over charcoal indirectly for about 30 minutes. In my opinion, it’s easiest to separate the drummettes from the wing flats; ensuring even cooking.
Ingredients
- 5 large whole turkey wings tips removed; drums and flats separated
- 2 tbsp olive oil
Jerk Seasoning
- 1 1/2 tbsp brown sugar
- 3 tsp onion powder
- 3 tsp garlic powder
- 2 tsp ground ginger
- 2 tsp allspice
- 2 tsp smoked paprika
- 2 tsp thyme
- 2 tsp cayenne pepper
- 2 tsp chicken bouillon
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp white pepper
Instructions
- Rub the turkey wings with olive oil. Mix together all of the seasonings and rub the turkey wings. Marinate for at least 4 hours; preferably overnight.
- Preheat the oven to 325 degrees. Place the wings on a baking sheet lined with parchment paper.
- Bake for 2 hours, flipping half way through.
New England Clam Chowder
New England Clam Chowder
I absolutely love chowders of all types; especially clam chowder. Quality clam chowder can cost you an arm and a leg. This chowder is so good that you’d think that it came from a high-end restaurant. For what you’d normally pay for 2 servings eating out, this recipe will yield enough to serve 8.
Ingredients
- 6 strips bacon diced
- 2 tbsp butter
- 1 small white onion diced
- 3 ribs celery diced
- 4 garlic cloves minced
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/3 cup flour
- 4 cups half and half
- 1 cup chicken stock
- 8 oz clam juice
- 1 bay leaf
- 1 1/2 lbs red potatoes diced
- 16 oz chopped clams
Instructions
- In a large pot, brown the bacon until crispy. Remove from the pan, reserving 2 tbsp of the bacon grease.
- Add in the butter. Sauté the onions and celery for 5 minutes over medium high heat.
- Add in the garlic, Worcestershire sauce, hot sauce, oregano, parsley, thyme, and smoked paprika. Cook for 1 minute.
- Stir in the flour. Cook for 2 minutes.
- Add in the chicken stock and half/half.
- Stir in the clam juice and bay leaf. Bring to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, occasionally stirring.
- Add in the potatoes and continue simmering for 20 minutes.
- Stir in the clams and half of the cooked bacon. Simmer for no more than 5 minutes.
Garnish with more crumbled bacon. Serve with oyster crackers.
