Corn Chowder

CAUTION!  This stuff is addictive especially during the cold winter months. 

Emeril's Pennsylvania Dutch Corn Chowder


Serves: 6

Ingredients:
4 cups frozen shoepeg white corn kernels 
1/2 pound salt pork, diced
3 cups chopped yellow onions
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
8 cups chicken stock, or more as necessary
1 cup milk
1 cup heavy cream
Salt
Freshly ground black pepper
1/2 cup chopped green onions (green tops only)
2 Baguettes / French Bread

Directions:
In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes.

Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground
black pepper. Ladle into soup bowls and garnish each serving with the green onions.  Serve with warmed baguettes.

Chimichurri Sauce

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Curry Barbeque Sauce for Chicken

This will only make enough for about 2 or 3 boneless skinless breasts. Double or triple it, if you need more.

INGREDIENTS:
3 T sugar
3 T vinegar
2 T ketchup
1 T Worcestershire sauce
1 tsp mustard
1/2 tsp paprika
1/2 tsp curry powder
1tsp garlic powder
1/2 tsp salt
1/8 tsp pepper (or more if you like it hot, I added a lil cayenne.)

DIRECTIONS:
Whisk all ingredients together. Pour over chicken and marinate in the fridge for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat on each side or until juices run clear.