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Have you spent the entire day working in the mines? Toiling away for whatever coin you can dig up? Perhaps it's time to take a break and cook a meal.

New England Clam Chowder (Chowdah!)

1. Dice up 4 pieces of slab bacon or an equivalent amount of panchetta and slowly annihilate them in a large soup pot.
2. Add 1 medium diced vidalia (sweet) onion, simmer until translucent and lightly browned
3. Remove from heat, add 2 Tbs of butter, and allow to cool to room temperature.
4. Add 0.25 cup of AP flour, and incorporate it into the bacon fat and melted butter, return the pot to a low heat and allow the flour to take on some color
5. Dice and add in the following:
   • Garlic - 3 cloves
   • Red potato - 2 medium
   • Idaho potato - 2 medium
   • Vegetable Broth - 3-4 cups (add 3, hold off on any extra until the end when you can judge the texture)
   • Half-Half - 3 cups
6. When the potatos are tender, mash them into the soup to make the base of the chowder
7. Cut up and add in the following:
   • Celery - 2 stalks, with leafy bits
   • Italian Parsley - 1 bunch
   • Sharp white cheddar - 8 oz
8. When it comes to a low simmer, add in (2) drained cans of whole baby clams, return to simmer for a few minutes.
9. Season with salt and pepper to taste as needed.

Pork Chops in Mustard Sauce (Courtesy of @Ebm)

1. Brine pork chops in a mix of salt, pepper, white sugar, minced garlic and rosemary for at least 2 hours.
2. Sear in a cast iron pan over high heat for ~2 minutes on each side, plus edges to render the fat.
3. Turn the heat down, add some butter to the pan and baste the chops with the butter for a minute (add rosemary for additional flavor).
4. Remove pork chops from pan and set aside.
5. Add a small amount of olive oil with finely chopped shallots (or a vidalia onion) and 3-4 cloves of garlic.
6. Once they have a bit of color, add 3/4 cup of white wine to deglaze the pan.
7. Reduce the alcohol and then add 1/3 cup of chicken stock. Reduce by 1/2.
8. Add 1/3 cup of cream and bring to a simmer.
9. Add 1 Tbs of spicy Dijon mustard.
10. Return the pork chops to the pan and allow to simmer on low for about 4 minutes, remove and let sit to finish.

Pasta Fresco

1. Heat a large pot of water for pasta.
2. In a small sauce pan, combine olive oil, red pepper flake, salt, and crushed garlic.
3. When the garlic becomes a bit translucent, add (3) diced Roma tomatoes, a splash of red wine, and some Italian seasoning (basil, oregano, rosemary, marjoram, sage)
4. Cook a pasta that can hold a loose sauce for about 4 minutes less than the recommended al dente time.
5. Strain the pasta and leave behind a bit of the water
6. Add the small sauce pan to the larger pot.
7. Allow the pasta to finish cooking until the remaining water is absorbed.
8. Season with black pepper and fresh grated locatelli cheese.

Baby Back Ribs

1. Go down to your butcher, pick out a large rack of ribs and ask the person behind the counter to remove the membrane. If you forget, you can grab it easily with a paper towel and pull it back slowly at a shallow angle to peal it away.
2. Dry rub the ribs with a mixture of salt, pepper, paprika, mustard powder, mesquite, garlic, onion, and brown sugar.
3. Lay out two sheets of aluminum foil, dull side up and place the ribs on the foil, meat side down. Add two more sheets of foil on top and crimp around the edges.
4. Cook for 2-3 hours on low heat (225-250 F).
5. Remove the top layer of foil and slather the ribs with your favorite bbq sauce.
6. Broil on low until the sauce caramelizes. If unable to get an even broil, use a kitchen torch.
7. Flip the ribs meat side up, and repeat with more sauce and fire.

Tikka Masala

1. In a large saucepan, combine 2 Tbs ghee, 1 tsp cumin powder and half a vidalia onion, finely chopped. Cook until translucent
2. Add 1 can of tomato puree, and heat slowly. Drive away all moisture until you are left with a paste, this will remove the acidity and return a sweeter flavor to the tomatoes
3. Rehydrate the paste, add 2C water, and the following spices
   • Garlic - 1 tsp
   • Red Chile Powder- 3 tsp (Aleppo works well)
   • Turmeric - 0.5 tsp
   • Coriander - 3 tsp
   • Cumin - 1 tsp
   • Ginger - 1 tsp
   • Fenugreek - 1 tsp
   • Garam Masala - 2 tsp
   • Chaat Masala - 2 tsp
4. Return to a slow simmer and finish with 2 Tbs of heavy cream

Tikka Masala Marinade

• Paneer 8 oz - large cubes
• Green Pepper - coarse chop
• Red Pepper - coarse chop
• Red Onion - coarse chop
• Ginger - 3 tsp
• Garlic - 3 tsp
• Red Chile Powder - 3 tsp (Aleppo)
• Garam Masala - 1 tsp
• Chaat Masala - 2 tsp
• Fenugreek - 2 tsp
• Coriander - 1 tsp
• Lemon Juice - 6 tsp
• Thick plain yogurt - 1 regular serving amount (chobani plain)
• Salt - bit

Paneer

1. Slowly heat 1 gallon of whole milk to 210 F (98 C), just before boil.
2. Remove from heat, add a pinch of salt and 4 oz of lemon juice with a quick stir to incorporate.
3. Allow to set for 10-20 minutes.
4. Strain through cheesecloth or a nylon nut bag.
5. Press out as much fluid as possible, forming it into a uniform flat shape about 1" thick.
6. Refrigerate overnight. If needed quickly, refrigerate for 2 hours, compress again, then freeze for 1 hour.

Ghee

1. Place 1 lb of butter into a suace pan and heat slowly to about 200 F.
2. Hold at this temperature until all moisture evaporates and milk fats brown slightly.
3. Preheat a mason jar with warm and boiling water to prevent rapid thermal shock.
4. Pour the hot ghee into the jar and seal.

Unlike milk or butter, ghee is free of moisture. All milk solids are cooked. It can be treated like coconut oil with a stable and long shelf life.