New England Clam Chowder Cheddar Buttermilk Biscuits

20oz container Baby Clams 6 cups Clam Broth 1 tablespoon butter 8oz Bacon, cut into lardons 2 Celery Stalks, diced 1 Onion, diced 1 Clove Garlic, minced 1.5 lbs Baby Red Potatoes, ½ inch dice 1 tablespoon Fresh Thyme 1 Bay Leaf 2 tablespoons Corn Starch 2 cups Heavy Cream Chopped chives for garnish

1. In a dutch oven over medium heat, melt butter. Once foam subsides, add in bacon lardons and cook until fat is rendered and bacon begins to crisp, 6-8 minutes 2. Add in the diced onions, chopped celery, minced garlic, bay leaf and thyme. Cook, stirring occasionally, until the onions soften and become translucent, about 10 minutes. 3. Add the diced potatoes to the pot and stir to coat in the fat. Add clam broth and taste for salt and pepper. Bring broth up to a soft boil, then drop to a simmer. Partially cover the dutch oven and simmer chowder for 20 minutes, or until the potatoes are cooked through but not falling apart. 4. In a small bowl, mix together cornstarch and 2 tablespoons cold water to create a slurry. Slowly stir the slurry into the soup, making sure to stir out any lumps that may form. Bring chowder back up to a full boil to activate the thickening power of the slurry. 5. Discard the thyme stems and bay leaf from chowder. Stir in heavy cream and clams. Heat gently until heated through, but do not boil. Serve hot with Cheddar Buttermilk Biscuits.

Cheddar Buttermilk Biscuits Yields 8 biscuits

2 cups All Purpose Flour, plus extra 1 tablespoon Baking Powder 1.5 teaspoons Kosher Salt 12 tablespoons. Cold Butter, diced ½ cup Buttermilk, chilled 2 Large Eggs, cold, divided 1 cup, Extra Sharp Cheddar Cheese, grated

1. Preheat oven to 425°F. Line a sheet pan with parchment paper, set aside.

#HudsonTable facebook.com/HudsonTable @hudsontable 2. In the bowl of an electric mixer fitted with a paddle attachment, combine 2 cups flour, baking powder and salt. With the mixer on low, add the butter, a few pieces at a time, until the mixture resembles coarsely ground cornmeal. 3. Combine the buttermilk and 1 cold egg in a small dish. With the mixer still on low, add the buttermilk/egg mixture to the flour and butter mixture. Add the grated cheddar to the mixer as soon as the buttermilk mixture is absorbed. Mix on low until everything is just roughly combined. 4. Lightly flour your board or countertop. Dump biscuit mixture onto the flour and lightly knead 6-8 times, until the dough just comes together. Roll the dough into a 10x5 in rectangle. With a floured knife, cut the dough into 8 rectangles. Transfer the biscuits onto the parchment covered sheet tray. 5. Lightly beat the last egg with a tablespoon of water to make an egg wash. Lightly brush the egg wash over the tops of the biscuits. Bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through. Serve immediately.

Barbeque Shrimp and Grits Serves 4

For the Grits: 1 ⅓ cups Stone Ground White Grits (Not Instant) 1 ⅓ cups Whole Milk 4 cups Water, plus more for soaking 2 tablespoons Kosher Salt 6 tablespoons Butter, cut into pieces

For the Shrimp: 1½ lbs Medium Shrimp, peeled and deveined 1 cup Dark Beer 1 tablespoons Worcestershire Sauce 2 tablespoons Hot Sauce (Tabasco) 1 tablespoon Lemon Juice 1 tablespoons Rosemary, minced 1 tablespoons cold Butter

1. Make the grits: Cover the grits with cold water by 1 inch in a large bowl. Let soak for 5 minutes to remove any loose brans or hulls (outer covering of the grits grains). Drain and set aside. 2. In a large saucepot, combine 4 cups water, whole milk and salt and bring to a boil over high heat. Gradually whisk in grits, reduce the heat to a simmer. Cook, uncovered, about 45 minutes until thick and creamy, stirring occasionally. Remove from heat and whisk in butter a few pieces at a time. 3. Cook the shrimp: Heat a medium sauté pan over medium high heat. Add the shrimp and sear on one side, about 1-2 minutes. Remove from pan without cooking on the second side.

#HudsonTable facebook.com/HudsonTable @hudsontable 4. To the hot pan, add the beer, Worcestershire sauce, hot sauce, and lemon juice to deglaze the pan, making sure to scrape up the brown bits from the bottom of the pan. Cook, stirring frequently, until the mixture is reduced by 1/3, about 5 minutes. Add the shrimp back to the pan and toss to coat with sauce. Finish cooking the shrimp through. Remove from heat and whisk in the rosemary and butter until emulsified. 5. Divide grits evenly between bowls and top with shrimp. Serve hot.

Blackened Salmon with Maque Choux Serves 4

1 lb Salmon, skinned and cut into 4 4 oz pieces 4 tablespoons Blackening Seasoning 1 tablespoon Canola Oil 2 tablespoons Butter 1 Onion, finely chopped 1 Red Bell Pepper, diced 2 cups Fresh Corn ¾ cup Heavy Cream 1 teaspoon fresh Thyme, chopped ½ teaspoon Hot Sauce 1 scallion, chopped 2 tablespoons Parsley, chopped 1 tablespoon Basil, chopped

1. Divide blackening seasoning evenly between salmon pieces, coating heavily the top of each piece. 2. Heat a large cast iron pan over medium high heat. Add canola oil and heat through until oil begins to shimmer. Carefully lay each piece of salmon, seasoned side down, into the pan. Cook 4-5 minutes, until seasoning begins to blacken and a crust forms. Carefully flip salmon and cook 4-5 minutes on second side. Remove salmon to a plate and cover loosely with foil to keep warm. 3. Carefully wipe out cast iron pan with a piece of paper towel and return to heat. Melt butter into pan, add onions and cook until translucent, 5 minutes. 4. Add bell peppers to pan, saute until they begin to soften, about 3 minutes, add the corn and cook another 2 minutes. 5. Stir in heavy cream, thyme and hot sauce, simmer until the sauce begins to thicken, about 5 minutes. Add in scallions and all the herbs. Season to taste with salt and pepper. Spoon over salmon and serve.

#HudsonTable facebook.com/HudsonTable @hudsontable Apple Cobbler Serves 4-6

2 lbs Apples 1 cup Raisins 3/4 cup Sugar, divided Juice of 1 Lemon 2 cups Rolled Oats 1 cup plus 2 tablespoons all purpose Flour, divided 1 teaspoon Cinnamon ¼ teaspoon Salt ½ cup cold butter (1 stick), diced

1. Preheat oven to 400°F. Peel the apples and slices into ¼ in thick slices.. Add ¼ cup sugar, raisins, 2 tablespoons flour and the juice of 1 lemon to the apples and toss to mix thoroughly. Pour apple mixture into a deep baking dish. 2. In a separate bowl mix together rolled oats, 1 cup flour, ½ cup sugar, cinnamon and salt. Add chilled butter and using your hands pinch the butter into the oat mixture until the butter is combined and the size of peas. Pour the oats and butter topping over the apples to cover completely. Place baking dish on a sheet tray and bake until the topping is brown and crispy and the apples are bubbly and start to slump. Serve hot or room temperature.

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