Check out the recipe at Serious Eats.

Jordon doesn’t like spaghetti.  He had it too much as a kid and doesn’t enjoy it any longer.  If forced to, he’ll eat it but it’s not his favourite.  While in Winnipeg recently, he ate at the Old Spaghetti Factory at The Forks.  He was quite surprised to see a clam sauce offered instead of a traditional spaghetti sauce and after ordering it, fell in love with it.  I think you will as well.

Ingredients

• 3 ounces butter
• 2 cloves garlic, finely chopped
• 1/2 medium onions, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons flour
• 3 (6 ounce) cans clams, chopped
• 1 quart half-and-half
• 1/4 teaspoon ground thyme
• 1 teaspoon salt

Directions

1. Combine butter, garlic, onion and celery in a saucepan.
2. Braise over medium-low heat until tender but not brown.
3. Add the flour, and mix to make a roux.
4. Drain clams, reserving juice.
5. In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
6. Heat until just below boiling.
7. Add to roux, and cook until sauce thickens.
8. Add clams, stirring gently to mix through out the sauce.
9. Serve over noodles.

Jordon and Mark were watching Man vs. Food the other night and I was called into the living room to watch the segment on the Burger from Hell from the Coyote Bluff Grill.



After looking around, I found this recipe can be found over at Foodista.
Ingredients

• 2 pounds 80/20 Ground Chuck
• 4 Jalapeno Chiles
• 2 Serano Chiles
• 1 Habanero Chile
• 1/4 cup Red Wine Vinegar
• 1 cup Yellow Ballpark Mustard
• 1 1/2 Tbls. Cayenne Pepper
• 5 tablespoons Unsalted Butter
• 2 tablespoons Chopped Cilantro
• 8 Slices Orange Cheddar Cheese
• Shredded Lettuce
• Sliced Red Onion
• 4 Brioche Buns
• Mayonaise
• Salt and Black Pepper

Directions

• Split Chuck into 4 equal portions and shape into patties about 3/4 of an inch thick. Season with salt and pepper and let sit in the fridge for 1 hour.
• Combine Chiles and red wine vinegar in a small saucepan and bring to a light boil. Place chile mixture in food procesor and run until smooth. Mix the Vinegar sauce with Mustard and Chili Powder in a metal bowl and place in fridge.
• In a small saucepan, combine butter, cayenne pepper, and cilantro. Stir over low heat until butter is melted and everything is incorporated. Set aside
• Heat Nonstick Griddle over low heat and cook the burgers to desired doneness brushing with cayenne butter. Just before done, add 2 slices of cheese to each burger and cover with a metal bowl to melt.
• Spread mayonnaise on bottom buns, top with the burger, then mustard sauce, red onion, lettuce and the top bun.

This favorite recipe comes from Best of the Best: One Dish.

Ingredients

• 3/4 cup water
• 3 tablespoons of soy sauce
• 3 tablespoons of hoisin sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of peanut or vegetable oil
• 1 pound sirloin steak, cut into thin strips
• 1 teaspoon dark sesame oil
• 8 shiitake mushrooms, stems removed and thinly sliced
• 1 cup baby corn
• 8 ounces asparagus (8 to 10 medium spears), cut into 1-inch pieces
• 1 cup sugar snap peas or snow peas
• 1/2 cup red bell pepper strips
• 1/2 cup cherry tomato halves (optional)

Directions

1. Whisk together water, soy sauce, hoisin sauce and cornstarch in small bowl; set aside.
2. Heat peanut oil in a large skillet or wok over medium-high heat.  Add beef, cook and stir 5 or 6 minutes or until still slightly pink.  Remove beef to plate with slotted spoon.
3. Add sesame oil, mushrooms and baby corn to skillet, cook and stir 2 to 3 minutes or until mushrooms are tender and corn is heated through.  Add asparagus, snap peas and peppers; cook and stir 1 minute or until crisp tender.
4. Return beef with any juices to skillet.  Stir reserved soy sauce mixture and add to skillet, add tomatoes, if desired.  Cook and stir 1 minute or until heated through and sauce thickens.

Makes 4 servings.

Jason Kottke thinks he may have it.

Legend has it this is the original recipe from the Anchor Bar (aka the birthplace for Buffalo wings), clipped out of a Buffalo newspaper by Meg's mother in the 70s and copied out longhand in Meg's recipe notebook.

You can try it here.

Ingredients

• 1 package of English muffins
• 1 cup of black olives, chopped
• 1/2  cup of Green onions, chopped
• 1 1/2 cup of Sharp cheddar cheese, Grated
• 1/2 cup Mayonnaise
• 1/2 teaspoon of salt
• 1/2 teaspoon of Curry powder

Directions

1. Preheat oven to 375 degrees. Split muffins and lay in a single layer on baking sheet. Mix remaining ingredients and spread on muffin halves. Bake in preheated oven for about 15 minutes until spread is hot and bubbly. Cut each half into fourth or sixths and serve.
     

Ingredients

• Cooking Oil
• 1 envelope Onion Soup Mix
• 1 cup of unbleached all-purpose flour
• 1 teaspoon of baking powder
• 2 large eggs
• 1/2  cup of your favourite beer
• 1  tablespoon prepared mustard
• Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.

Directions

1. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well blended. Let batter stand 10 minutes. Dip vegetables into batter, then carefully drop into hot oil.
2. Fry, turning once, until golden brown; drain on paper towels. Serve warm.

Ingredients:

• 3 medium eggs
• 1 ½ cups of half-and-half
• 1 tablespoon of butter, melted
• 1 ½ cup of lobster meat, coarsely chopped
• ¾ cup of Swiss cheese, grated
• ¾ cup of Cheddar cheese, grated
• 1 small onion
• 1 clove of garlic.
• ¼ teaspoon of dry mustard
• ½ teaspoon of tarragon
• 1 teaspoon of parsley
• Salt and pepper, to taste
• 1 packet of prepared pie crusts.

Directions:

1. Preheat your oven to 350°F (175°C).
2. Finely chop the onion and sauté in a little butter. Once onion is almost clear, crush the garlic and stir in; then remove from heat.
3. In a large bowl, beat the eggs thoroughly.  Add the half-and-half and beat again.
4. Stir in the lobster meat, Swiss cheese and Cheddar cheese. Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
5. Pour into a pie crust that is lining a 9-inch quiche pan.  Bake for 45 minutes or until the quiche is set.  Allow to cool for 5 minutes before slicing