Hamburgers

Ingredients*

• 1 lb. lean ground beef (about 15% fat)
• 1/2 cup onion, finely minced (optional)
• 1 egg
• 3 Tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

*Spices can be adjusted according to personal taste.

Directions

1. Preheat grill to medium-high heat. Lightly grease with olive oil.
2. In a large mixing bowl, mix together all of the ingredients using your hands. Form into 4-6 patties.
3. Grill the burgers for 5 minutes on each side, or until cooked to preferred doneness.
4. Serve on a bun with desired condiments.

Steamed Clams

Ingredients*

• 1 1/2 Tablespoons butter
• 1 1/2 teaspoons minced garlic
• 12-16 littleneck clams (about 1 lb.)
• 1/4 to 1/3 cup white wine (depending on how many clams you're using)

*This recipe can be easily multiplied if serving a larger crowd.

Directions

1. Preheat a large saucepan to medium heat. Melt the butter in the saucepan, and stir in the garlic. Cook the garlic until it reaches a tan color. Be careful not to burn the garlic. If the garlic is overcooked or burned, throw out both the fat and the garlic, then wipe out the pan and start over.
2. Pour the clams into the saucepan. Make sure none of the clams are stacked on top of each other, otherwise the weight of the other clams will make it more difficult for the ones on the bottom to open. The clams should only cover the bottom of the pan. Stir them around in the garlic butter until the shells are coated. This will evenly distribute the heat within the shells.
3. Once the clams have been coated, add the wine. This creates the steam required to open the shells. (It will also decrease the overall heat within the pan.) Cover the clams with a lid--the clams will receive heat evenly from all sides.
4. After about 4 minutes, remove the lid. Most, if not all of the clams should be open. Clams, unlike mussels, only open when they are cooked all of the way through. If some of the clams have not opened, they were either not cooked long enough are they are bad and should be discarded. Be careful not to cook clams too long or they become tough
5. Serve as an appetizer, over pasta, or any other desired way.

Japanese Curry

Ingredients

For the roux:

• 3 Tbsp. butter
• 1/4 cup all-purpose flour
• 2 Tbsp. garam masala (or curry powder)
• 1/2 tsp. cayenne pepper (add less if you want it mild or more if you want it spicy)
• Fresh ground black pepper
• 1 Tbsp. ketchup (or tomato paste)
• 1 Tbsp. tonkatsu sauce (or worcestershire sauce)

For the curry:

• 2 Tbsp. oil
• 2 large onions, sliced thinly
• 2 lb. chicken thighs, cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
• 2 carrots, cut into chunks
• 4 cups water
• 2 large yukon gold potatoes, cut into large chunks
• 1 small apple, peeled cored and pureed
• 1 1/4 tsp. kosher salt
• 1 tsp. garam masala
• 1/2 cup peas

Directions

1.   For the roux, add the butter and flour to a small saucepan over medium low heat. Cook until the flour starts to brown and the mixture smells like baking bread.

2.   Add the garam masala, and stir until fragrant. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Remove from heat and set aside until the meat and veggies are ready.

3.   For the curry, heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

4.   Add the carrots, and the water, and then cover and bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt, and garam masala. Cover and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

5.   To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.

6.  Serve over rice or noodles.

Dinner Rolls

Ingredients

• 3/4 cup milk
• 3/4 cup water
• 1/2 cup granulated sugar
• 2 eggs
• 5 teaspoons active dry yeast
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup butter or margarine, melted

Directions

1. In a medium saucepan over medium heat, warm milk, water, and sugar until the mixture reaches somewhere around 105-115 degrees Fahrenheit (NO HOTTER!). Remove from heat, and mix in the eggs and yeast.
2. Measure flour and salt into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
3. Pour melted butter into flour, and mix together well. Add a little more flour if too sticky (though sticky dough will yield a lighter roll). Knead lightly. Cover, and let rise for about 20 to 30 minutes, or until doubled in size.
4. Shape the dough into about 16 rolls, and place on a baking sheet. Let rise again for about 20 to 30 minutes.
5. Preheat oven to 400 degrees Fahrenheit.
6. Brush rolls with egg wash or melted butter. Bake in preheated oven for 15 minutes, or until done.

Banana Chocolate Chip Muffins

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 1/4 cups white sugar
• 1 egg
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, blend together oil, applesauce, sugar, egg, banana, and vanilla until well-mixed. Add flour, salt, baking powder, and soda, and mix just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 18 standard-sized paper-lined muffin cups.
3. Bake for 25 minutes. Cool on wire racks.