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2 tbsp Olive Oil
3 Garlic Cloves, minced
1 onion
1 red bell pepper, diced
1 green bell pepper, diced
3oz proscuitto, diced
4 cups chicken stock
1 can of Fire-Roasted Tomatoes, diced
1/2 cup white wine
1/2 cup slivered almonds, ground
12 large shrimp
6 Mussels
6 clams
3 crab legs or dungeness crab, broken into large pieces
1 white fish filet, cubed
fresh parsley, chopped
lemons

Heat oil in a large pot over medium heat. Add garlic and onions and cook for ~5 minutes. Add bell peppers and proscuitto and cook 5 mins more, stirring often.

Add stock, tomatoes, wine and almonds and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in seafood and cook until clams/mussels open and shrimp are pink. Season with parsley and S&P and garnish with lemon wedges.

Cropped version

My first attempt at cooking a winter squash.. In fact, I have never been a fan of squash and have always avoided it but, I must say, this was a very tasty dish. The addition of spicy sausage really offset the sweet of the squash and my guests thoroughly enjoyed it. I know the corn salad is an odd pairing but it actually worked rather well (i just didn't know what else to make with the squash).

Ingredients for 4 Portions:
2 acorn squash, halved, seeded
8 oz spicy lamb sausage, or any spicy, raw sausage
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 red bell pepper, diced
1 tbsp chopped fresh mint (or use parsley and/or basil for Italian hot sausage)
3 tbsp buttermilk or plain yogurt
1 egg
1 cup cooked rice, cooled
1 tbsp plain breadcrumbs
1 tbsp grated Parmigiano-Reggiano cheese
2 tsp olive oil

VERY carefully cut 2 Acorn Squash in half. These things are extremely tough to cut and you should be using a SHARP knife. Scoop out seeds and discard. If squash does not sit 'flat' then slice a little bit off the bottom to stabilize it in the pan.

Mix sausage, egg, buttermilk/yogurt, salt, pepper, cumin, cinnamon, bell pepper, mint or parsley/basil into a "meat paste". Add cooled rice and combine.

Divide mixture in 4 acorn squash halves. Add pinch of breadcrumbs to each. Add a pinch of parmigiano to each. Drizzle i tiny bit of olive oil on top of each. Cover with a foil 'tent', trying not to touch foil to squash.

Bake at 350 degrees F., loosely covered for 1 hour, then uncover for 30-45 minutes or until tender. Turn on High Broil to toast the tops and remove from oven.

Thanks again, Chef John@foodwishes.com!
foodwishes.blogspot.com/2011/12/merguez-sausage-rice-stuf...

Ugh, artificial light sucks. I can't wait for summer...

My first attempt at cooking a winter squash.. In fact, I have never been a fan of squash and have always avoided it but, I must say, this was a very tasty dish. The addition of spicy sausage really offset the sweet of the squash and my guests thoroughly enjoyed it. I know the corn salad is an odd pairing but it actually worked rather well (i just didn't know what else to make with the squash).

1 loaf (1 pound) sourdough bread
1/2 stick (1/4 cup) butter
1 cup diced onions
1 cup diced celery
2 cups chicken broth
1 teaspoon rubbed sage
1 teaspoon herb de provence (or other dry herb blend)
4 oz dried apricots, diced
1 cup toasted pecan halves, chopped
1 egg, beaten
salt and fresh ground black pepper to taste

Tear the sourdough loaf/round into bite-sized chunks and place on a cookie sheet. Place in a 275 degree oven until they are dry but not toasted. (about 30 minutes)

Sweat celery and onions in butter over medium-low heat (about 10-12 minutes until onions are translucent). Add sage and herb blend and cook for another few minutes. Add apricots and turn off heat.

In a large mixing bowl add bread chunks, pecans, black pepper and your veggie/apricot mixture and gently toss. Add in chicken stock and egg and gently mix everything together.

Pour mix into a lightly buttered casserole dish and cook at 350 degrees for about 35 minutes. I placed it under the broiler for a few minutes at the end just to get that toasted look on the top, up to you.

1 pound little neck clams, washed
1 cup water
3 slices bacon, cut into 1/4-inch pieces
1/2 yellow onion, diced
1 tablespoons butter
2 tablespoons flour
2 (10-ounce) cans whole clams, drained
2 cups cold clam juice (note part of this may be made up from the drained canned clam liquid, but clam juice has a stronger clam flavor)
2 pounds russet potatoes, peeled, and cut into 1/4-inch cubes
1 cup milk
1 cup cream
salt and freshly ground black pepper to taste
fresh chopped parsley to garnish
oyster cracker to garnish

Add water and littleneck clams to small saucepan and bring to a boil until clams open. Remove clams from water and reserve the "clam water" for the soup.

Add butter and slowly render fat from chopped bacon (not too crispy), remove bacon and keep fat. Add onions and saute until translucent and then add flour and stir constantly for 5 minutes or so. Slowly add clam juice and reserved clam water and potatoes and bring to a simmer. Simmer ~20 mins until potatoes are soft. Add canned clams, milk and cream and lower heat. Reduce to consistency that you prefer and then add littleneck clams. Cook for a few minutes and serve with oyster crackers.

Thanks, Chef John! foodwishes.blogspot.com/2010/01/while-youre-waiting-for-t...