Clam Chowda Pie

“51 ounces Sea Watch chopped sea clams (drain and reserve juice)
Enough Pastry dough (frozen)
2 cups Potatoes (diced)
1 cup Carrots (diced)
2 cups Celery (diced)
1 cup Onions (diced)
2 cups Clam juice
1 ounce Cream Sherry
3 sprigs Thyme (fresh leaves only)
2 tablespoons Butter
2 tablespoons Flour (all purpose)
4 ounces Heavy Cream
Salt and pepper to taste

Place clam juice, veggies, thyme, sherry and a pinch of salt and pepper into a small soup pot. Cook until potatoes are soft. Reduce heat and add cream and butter. Sift one Tbsp of flour over the mixture and stir in completely, if necessary, sift the second tablespoon over mixture to reach a thick consistency (stand up). Add clams and let simmer until clams are heated through and filling is stiff. For individual servings cut pastry dough to fit ramekins and pre-bake dough according to instructions. Fill ramekins with the filling and place pre-bake dough on top. Place in a 350 degree oven for 5 minutes and let heat together.”

Kung Pao Chicken Lollipops

Kung Pao Chicken Lollipops: “Kung Pao Chicken Lollipops
From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies.
1 lb. chicken drummettes, Frenched
1 Tbsp. soy sauce
1 tsp. Chinese rice wine or dry sherry
2 tsp. cold water
2 tsp. cornstarch
2 Tbsp. dark soy sauce
1⁄2 cup light soy sauce
2 Tbsp. black or red rice vinegar, or red wine vinegar
2 Tbsp. chicken broth or water
1⁄2 tsp. granulated sugar
1⁄2 cup oyster sauce
few drops of sesame oil, as needed
1 tsp. cornstarch + 1 tsp. water for dredging, cornstarch
1⁄2 cup Hunan Chili Sauce, or as desired
1⁄2 cup skinless, unsalted peanuts, ground
for deep-frying, oil
Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and mix into chicken. Marinate chicken for 30 minutes.
In a saucepan, mix all ingredients for the sauce, except cornstarch, and bring to a boil. Combine the cornstarch and water and drizzle into the hot sauce. Simmer until slightly thick and turn off heat.
Heat the oil for deep-frying to between 360°F and 375°F. remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deepfry for about 5 minutes or until chicken is golden brown and cooked through. remove chicken from oil and drain either on a towel, or in the basket.
Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and chopped scallions.”