Sunrise Chef: Fred Duerr
Updated On: Jun 04 2013 05:47:08 PM CDT
Rising Sun Inn's executive chef Fred Duerr is sharing is delicious recipes of New England Clam Chowder and Chicken and Steak Fajitas. Rising Sun Inn is featuring an All You Can Eat Father's Day buffet on June 16th. Dinner will feature its regular a la carte menu.
New England Clam Chowder
1 quart clams in juice
2 cups heavy cream
2 cups diced potatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tbsp garlic
1 tbsp fresh basil, chopped
1 tbsp fresh cilantro, chopped
2 tbsp butter
2 tbsp prosciutto ham, diced
salt and pepper to taste
Add butter and sauté prosciutto ham, onions, garlic for 3-5 minutes.
Add clams and juice.
Bring to a boil.
Add potatoes, celery, carrots. Cook until tender.
Add cream. Bring to a boil. Cook for 3-5 minutes.
Add fresh basil and cilantro.
Add salt and pepper to taste.
Chicken and Steak Fajitas
4-6 oz. chicken breast
2 12 oz. steaks (beef or buffalo)
2 green peppers, sliced
2 red peppers, sliced
2 onions, sliced
1 pack of 6” tortillas (12 to a package)
2 oz. Worcestershire sauce
2 oz. teriyaki sauce
Marinade chicken in teriyaki sauce, marinade steak in Worcestershire sauce
one hour to overnight.
Grill chicken and steak to desired temperature. Cool and slice.
Sauté peppers and onions until tender.
Warm tortilla shells.
Assemble with peppers, onions, and meat.
Sour cream, salsa, cheddar cheese, guacamole
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