Patriots Pleasures From Chefs at Brooksby Village

Chefs at Brooksby Village in Peabody are sharing recipes for people having Patriots playoff game parties this Sunday.

Below are recipes from Michael A. Ayers, Executive Chef at Brooksby Village, and Sean Wiles, Jeffrey Terilli and Scott Fabri, Chef De Cuisines, Brooksby Village.

New England 'Championship' Chowder

Yield: 8 servings

• 2 quarts littleneck clams
• 2 quarts manila clams
• 1 head of garlic, cut in half
• 1 onion, skin on, cut in quarters
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 2 cups water
• 2 ounces pancetta, finely diced
• 6 ounces butter
• 1 cup white onion, finely minced
• 1 cup red onion, finely minced
• 6 ounces flour
• 1 pound Yukon gold potatoes, diced
• 4 cups reserved clam broth
• 2 cups canned clam or seafood stock
• 2 cups heavy cream
• 1/4 cup fresh chives, minced
• 1/4 cup fresh parsley, minced

Scrub the clam shells and rinse under cold water until free of any dirt or debris. Place them in a large pot along with the onion, garlic, herbs and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain the clams, reserving the broth. Remove flesh from shells, chop finely, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the pancetta until golden brown. Remove the cracklings, leaving rendered fat in the pan, and drain on a paper towel. Add butter and slowly cook the onions for about 6 minutes stirring frequently, but do not brown. Whisk in the flour and cook for 3 minutes. Add the reserved clam broth and stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. Stir in the reserved clams, pancetta, cream and herbs.

~ Jeffrey Terilli, Chef De Cuisine, Brooksby Village

Salt and Pepper Calamari with Pepper Relish

Yield: 8 servings

• 3 cups all-purpose flour
• 3 cups cornstarch
• 1 tablespoon kosher salt
• 2 tablespoons crushed black peppercorns
• 1 tablespoon Sriracha
• 6 ounces unflavored seltzer water, ice cold
• 1 quart peanut or vegetable oil
• 1 pound cleaned squid, bodies cut into 1/2-inch-thick rings, tentacles halved
• 1 cup sweet and hot banana peppers, chopped
• 1 cup roasted piquillo peppers, chopped
• 1/2 cup fresh parsley, minced
• 1/4 cup fresh cilantro, minced
• 2 tablespoons red onion, finely minced
• 4 cloves garlic, finely minced
• 1/2 cup olive oil
• 2 tablespoons Vietnamese Fish Sauce
• 2 teaspoons sriracha

Heat oil to 375 degrees in a large pot, checking temperature with a candy thermometer, and ensuring oil does not go more than half way up sides of pan.

In a bowl, whisk together oil, sriracha and fish sauce. Add peppers, onion, garlic, parsley and cilantro. Let stand at room temperature for at least 15 minutes.

Sift flour and cornstarch together into a bowl. Add salt, pepper and sriracha. Slowly whisk in seltzer. Working in batches, dip calamari into batter and deep fry until golden brown. Transfer fried calamari to a rack and season with salt and pepper. Toss calamari in a bowl with pepper mixture and serve.

~ Jeffrey Terilli, Chef De Cuisine, Brooksby Village

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Asian Chicken Wings

• 24 medium chicken wings
• 1 jar soy vey teriyaki sauce
• 3 limes quartered

Marinate the chicken wings in the Soy Vey Sauce for 24 hours, Bake in a 350 degree oven until the internal temperature is 165 degrees serve with the lime wedge and an ice cold beer (optional).

~ Michael A. Ayers, Executive Chef, Brooksby Village

Crab Cake Slider

• 2 pounds crab meat
• 2 oz diced red onion
• 2 oz diced yellow and red pepper
• 2 oz mayo
• 1 oz dijon mustard
• 1 tsp parsley, tarragon
• 3 oz bread crumbs
• salt and pepper to taste
• vegetable oil

Blend all the ingredients together and form 3 oz. patties. Pan sear in vegetable oil.

Remoulade

• 1 oz diced red onion
• 1 oz diced red and yellow peppers
• 2 oz diced dill pickles
• 2 oz sour cream
• 4 oz mayo
• 1 oz hot sauce

Blend all the ingredients together.

Sweet & Sour Slaw

• 6 oz shredded red cabbage
• 1 oz thin sliced red onion
• 2 oz thin sliced carrots
• 2 oz red wine vinegar
• 4 oz olive oil
• 1 oz honey
• 1 oz hot sauce
• salt and pepper

Blend all the ingredients together.

Assemble

Using a small dinner roll place a small amount of remoulade on the bun add the slaw and top with the crab cake.

~ Michael A. Ayers, Executive Chef, Brooksby Village

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Cheesy Nachos recipe

• 2 sticks Velveeta cheese
• 2 cups diced tomatoes
• 1-2 cups jalapenos
• 2-3 cups mixed cheddar and mozzarella cheese
• Nacho chips
• 1 cup diced tomatoes
• 1 cup black olives
• 1 cup scallions
• sour cream
• salsa

Take Velveeta cheese, jalapenos and tomatoes and melt together in the microwave for 2-3 minutes, stirring and continue  for another minute or two.

Place small layer of chips on a oven ready platter, spread mixture cheese all around. Place another layer of chips top with any leftover cheese sauce, then top with your mixed cheese, diced tomatoes black olives. Bake for 4-8 minute or until all cheese on top is melted. Finish with scallions, salsa and sour cream on top.

~ Scott Fabri, Chef De Cuisine, Brooksby Village

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Stromboli

Buy a pizza dough already made, roll it out and lay any topping you want all over the dough and mix it in with shredded cheese, roll it up and bake it. Use cheese sauce or pizza sauce to dip. Quick and easy.

~ Sean Wiles, Chef De Cuisine, Brooksby Village