Clam Chowder Sauce Served At The 2013 Obama Inaugural Luncheon Recipes

WILD HUCKLEBERRY REDUCTION SERVED AT 2013 OBAMA INAUGURAL LUNCHE

Steps:

• In a heavy sauce pot, sauté mirepoix for 8 minutes on medium heat.
• Add the port wine, 1/2 cup of the huckleberries and demi glacé and then allow this to reduce by half to intensify the flavor.
• Strain through a sieve and return to a clean sauce pot.
• Prior to serving, bring sauce to a simmer and add the chocolate, remaining 1/2 cup of huckleberries and butter.
• Serve immediately.

LOBSTER TAILS SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Combine all ingredients except the lobster tails in an 8-quart pot and bring to a boil.
• Place lobster tails in another 8-quart pot and carefully pour or scoop out the boiling liquid over the lobster tails. Allow to steam for 6 minutes or so.
• Remove the tails from the liquid and place in ice water for 5 minutes to stop the cooking process.
• Remove the tails from the ice water and remove lobster meat from the shell.
• Cut each lobster tail into 6 large pieces, place in an oven-safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.
• Reheat lobster at time of service by placing in a 170-degree oven for about 15 minutes.
• Serve.

CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Combine shallots, garlic, dry white wine and clam juice in a bowl.
• Place a large heavy-bottomed pot on high heat for 3-4 minutes.
• Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
• Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
• Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
• Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
• In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
• Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
• Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.