{"id":875,"date":"2010-05-26T20:58:39","date_gmt":"2010-05-26T12:58:39","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=875"},"modified":"2013-09-01T08:53:07","modified_gmt":"2013-09-01T00:53:07","slug":"baked-macaroni-with-salmon-and-clam-chowder","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=875","title":{"rendered":"Baked Macaroni with Salmon and Clam Chowder"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Baked Macaroni with Salmon and Clam Chowder 1\" alt=\"Baked Macaroni with Salmon and Clam Chowder 1\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Baked-Macaroni-with-Salmon-and-Clam-Chowder-11.jpg\" width=\"650\" height=\"436\" \/><\/p>\n<p style=\"text-align: justify;\">I finally uncovered the secret to a sizzling brown baked dish &#8211; it&#8217;s Mozzarella cheese! I&#8217;ve always been using rice and cheddar cheese slices to make baked dishes at home, but have never achieved the bubbling effect of baked dishes that I see served in restaurants. Mozzarella cheese is a real wonder! What took me so long to realise that?<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">The name of this dish is so clumsy. But how else should I call it? Baked seafood macaroni without prawns and sotong? \ud83d\ude2f<\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Macaroni: 100g<\/li>\n<li style=\"text-align: justify;\">Water: 2 cups (enough to cover macaroni)<\/li>\n<li style=\"text-align: justify;\">Campbell Clam Chowder: 150g (half a tin)<\/li>\n<li style=\"text-align: justify;\">Salmon: 1 fillet, deboned, rubbed with salt<\/li>\n<li style=\"text-align: justify;\">Pesto sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Basil: leaves from 1 stalk, chopped finely<\/li>\n<li style=\"text-align: justify;\">Green peppercorn: 1 tsp, grinded<\/li>\n<li style=\"text-align: justify;\">Nutmeg powder: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: to taste<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: to taste<\/li>\n<li style=\"text-align: justify;\">Shredded mozzarella cheese: 100g (about 5 tbsp)<\/li>\n<li style=\"text-align: justify;\">Chesdale cheddar cheese: 1 slice<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 190 degrees.<\/li>\n<li style=\"text-align: justify;\">Cook macaroni in boiling water. Add a pinch of salt and 1 tsp olive oil to prevent sticking.<\/li>\n<li style=\"text-align: justify;\">Strain water from macaroni. Set aside 1\/2 cup of strained water for next step.<\/li>\n<li style=\"text-align: justify;\">Add clam chowder to water and stir mixture into water till even.<\/li>\n<li style=\"text-align: justify;\">Pour mixture back into macaroni, and mix. Set aside.<\/li>\n<li style=\"text-align: justify;\">Mash salmon with finger tips and place along the sides of a plate to ensure even cooking.<\/li>\n<li style=\"text-align: justify;\">Cook salmon under high heat in microwave 1 min. Add cooked salmon into macaroni.<\/li>\n<li style=\"text-align: justify;\">Add pesto sauce, basil leaves, green peppercorn, nutmeg powder, salt and blackpepper.<\/li>\n<li style=\"text-align: justify;\">Add 3 tbsp mozzarella cheese into the mixture and stir everything together thoroughly.<\/li>\n<li style=\"text-align: justify;\">Scoop mixture into a baking dish. Use back of spoon to level the mixture.<\/li>\n<li style=\"text-align: justify;\">Place cheddar cheese slice on top of mixture. Top it off with remaining mozzarella cheese.<\/li>\n<li style=\"text-align: justify;\">Bake dish for 20min.<\/li>\n<li style=\"text-align: justify;\">Serve hot.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Baked-Macaroni-with-Salmon-and-Clam-Chowder-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-881 aligncenter\" title=\"Baked Macaroni with Salmon and Clam Chowder 2\" alt=\"Baked Macaroni with Salmon and Clam Chowder 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Baked-Macaroni-with-Salmon-and-Clam-Chowder-2.jpg\" width=\"500\" height=\"747\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Baked-Macaroni-with-Salmon-and-Clam-Chowder-2.jpg 1000w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Baked-Macaroni-with-Salmon-and-Clam-Chowder-2-200x300.jpg 200w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Baked-Macaroni-with-Salmon-and-Clam-Chowder-2-685x1024.jpg 685w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Wear disposable gloves while deboning the salmon. The first time I deboned a salmon, I had to spend the rest of the day bearing with the pungent smell and regretting that I ever did it.<\/li>\n<li style=\"text-align: justify;\">Replace salmon with any of your beloved seafood, though this should be soft in texture to absorb the taste of the chowder and cheeses (e.g. crab meat and tuna).<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=875\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I finally uncovered the secret to a sizzling brown baked dish &#8211; it&#8217;s Mozzarella cheese! I&#8217;ve always been using rice and cheddar cheese slices to make baked dishes at home, but have never achieved the bubbling effect of baked dishes &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=875\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,28],"tags":[229,285,37,286],"class_list":["post-875","post","type-post","status-publish","format-standard","hentry","category-english","category-pasta","tag-baked","tag-chowder","tag-fish","tag-macaroni"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=875"}],"version-history":[{"count":22,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/875\/revisions"}],"predecessor-version":[{"id":5680,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/875\/revisions\/5680"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}