Crab and Corn Chowder

Make a crab stock* Or, substitute 3 cups bottled clam juice or fish stock or vegetable or chicken broth, and scroll down to making the Chowder.

2 pounds crab shells, carefully washed and broken up
2-3 cups cold water, or to cover the shells
Handful of basil leaves and fresh parsley
1 bay leaf
1 large onion, cut up
1 clove garlic, sliced
1/4 teaspoon white pepper
1/2 inch piece fresh ginger, peeled and sliced thin
1/2 cup white wine

1. Combine the shells with the basil, parsley, and bay leaf. Bring to a boil. remove foam from the top and reduce the heat immediately to simmer.
2. Add the onion, celery, garlic, white pepper, and ginger. Add the wine. Cover. Simmer 30 minutes, checking to remove more foam from the top.

Cool to room temperature. Strain through fine cheesecloth or fine strainer. Discard the shells and herbs.

Make the Chowder

2 cups fresh corn kernels, uncooked
1 pound lump crab meat
2 large plum tomatoes, skinned, seeded, and coarsely chopped
10 ounce can Campbell’s® Tomato Soup
1/4 cup cream sherry
1/2 cup heavy cream
Salt to taste
Chopped scallion greens to top
Optional: Toasted croutons to top

1. Cut the kernels from the corn and set set aside
2. Pick over the crab for any shells or cartilage and refrigerate.
3. Skin, seed, and chop the tomatoes and set aside.
4. Combine the tomato soup with the soup stock, and bring to a boil, stirring to a smooth consistency. Reduce heat to low.
5. Stir in the sherry and the cream.
6. Taste to add for salt.
7. Stir in the corn and cook 3 minutes over low heat.
8. Carefully add the crab to the soup. Or, better yet, divide the crab into individual bowls and ladle the hot soup over, so the crab will remain in large pieces.
9. Top with chopped scallions and croutons to serve immediately.

Yield: 6-8 servings

Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"

Fried Green Tomatoes Cajun

This batter is also good to coat shrimp and onion rings. Add or subtract the amount of flour in the Battering mixture to individual preference of a heavy or light coating.

Yield: 2-4 servings

BATTERING
1 cup whole buttermilk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Hungarian hot paprika, or a small pinch cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon granulated sugar or 1 packet Splenda®

2 large very firm green tomatoes

DIPPING
1 cup all-purpose flour
Pinch of salt
Pinch Hungarian hot paprika
Oil to cover the bottom of a skillet

1. Combine the ingredients for Battering.
2. Slice the tomatoes approximately into 1/4-inch thickness. Dip each separately into the Battering mixture, coating well.
3. Combine the Dipping mixture in a plastic bag. Drop the tomato slices in and shake until well coated.
4. Set the tomatoes into bubbling oil. Do not crowd the pan. Fry on both sides in the oil over medium heat until nicely browned. Cooking time should be approximately 3 minutes. Drain on paper toweling.


Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"

Fried Green Tomatoes Italian

Yield: 4-6 servings
3 large, very firm green tomatoes
3/4 cup white corn meal
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
4 eggs
4 tablespoons grated Parmesan or Romano cheese, or a combination of both
1 cup vegetable oil

1. Slice the tomatoes approximately 14-inch thick. Combine the flour and salt in a small paper or plastic bag and toss the slices until coated.
2. Beat the eggs with the cheese and dip the tomato slices into it after shaking away any excess flour.
3. Toss the tomatoes again in the flour/salt mixture.
4. Fry in a skillet over medium-high heat until brown on both sides. Drain on paper toweling. Sprinkle with more Parmesan/Romano cheese.

Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"