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Recipes
New England Clam Chowder
By Little
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, William Morrow Publishers, New York, 2004
- 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
- 6 slices bacon, cut crosswise into 1/2-inch strips
- 4 tablespoons unsalted butter
- 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 2 teaspoons minced garlic
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoons salt, or to taste
- 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives or green onions
Mexican Flavored Chicken over White Beans
By Little
Recipe courtesy Emeril Lagasse, 2007
- 4 boneless skinless chicken breasts
- 3 tablespoons chipotle powder
- Salt
- 2 tablespoons lime juice
- Olive oil
- 3 smoked jalapenos, halved and seeds removed
- 4 chorizo links, sliced
- 1/2 cup Cactus Salsa, recipe follows
- 1/4 cup Pico de Gallo, recipe follows
- 20 littleneck clams
- 1 roasted poblano, cleaned, seeds removed and sliced
- 2 tablespoons tequila
- 1 recipe White Beans, recipe follows
- 1 pound dried white beans
- 1 link chorizo, cut in 1/2
- 1 ancho chile
- 1 lime, juiced
- 1 tablespoon blanco tequila
- Salt and freshly ground black pepper
Braised Short Ribs
By Little
Heat oil in a dutch oven or large, heavy covered pot over high heat
- 2 tablespoons vegetable oil
- 2 1/2 pounds short ribs, cut into individual ribs
- 2 tablespoons Creole seasoning
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 cup peeled, seeded and chopped fresh or canned tomatoes
- 2 tablespoons chopped garlic
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 2 teaspoons black pepper
- 2 quarts beef broth
- 1/4 cup chopped scallion (green part only), for sprinkling
Chili Mac Navy Style
By Little
1. In Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain
- 2 lbs ground beef
- 1 medium onion, chopped
- 1 (46 ounce) can tomato juice
- 1 (28 ounce) can diced tomatoes, undrained
- 2 celery ribs, without leaves chopped
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 1/4 teaspoon pepper
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1/2 cup uncooked elbow macaroni
No Knead Bread
By Little
1. In a large bowl, combine flour, yeast, and salt
- 3 cups AP Flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Olive oil, as needed
- Cornmeal or wheat bran, as needed (optional)
Basic Chicken Casserole
By Little
* Preheat oven to 325 degrees
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 boneless skinless chicken breast halves -- uncooked
- 1 medium onion -- finely chopped
- 2 stalks celery -- coarsely chopped
- 1 10 oz. pkg. frozen sliced carrots
- 1/2 teaspoon dried sage -- crushed
- 1/4 teaspoon ground pepper
- 13 3/4 oz. each 2 cans 13 3/4 oz. each chicken broth
Macaroni and cheese
By Little
In a large pot, bring water to boil
- # 2 cups dried elbow macaroni (4 cups cooked)
- # 1/3 cup grated Cheddar
- # 1/3 cup grated Swiss
- # 1/3 cup grated Jack
- # 1/3 cup grated colby
- # 1/3 cup grated Muenster
- # 1/3 cup grated Gouda
- # 1/2 cup sour cream
- # 4 tablespoons butter, cut into pieces
- # 6 eggs
- # 1/2 teaspoon salt
- # 1/2 teaspoon pepper
- # 1 cup milk
- # Non
Smoked Salmon Dip
By Little
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt
- 8 ounces cream cheese, softened
- 3/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon grated onion
- 1 teaspoon horseradish
- 1/4 teaspoon salt
- 1 1/2 cups smoked salmon, flaked or chopped
- 1/2 cup chopped pecans
- 2 tablespoons fresh parsley, chopped
Crockpot Meatballs
By Little
Mix first 8 ingredients together
- 2 pounds ground beef
- 1 pound Italian sausage
- 1 1/2 cups sour cream
- 1 can Fried Onions -- 2.8 oz
- 2 eggs
- 1 package Onion Soup Mix -- 1 oz.
- 1 cup Parmesan cheese
- 2 cans Cream of Mushroom soup
- 1 pound shredded mozzarella cheese
Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
By Little
Recipe courtesy Emeril Lagasse, 2000
- 9 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree
- Salt
- Freshly ground white pepper
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- Pinch nutmeg
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
- 12 fresh sage leaves
- 1 tablespoon finely chopped fresh parsley leaves