20 QUESTIONS FOR FOOD NETWORK'S CHEF MICHELE RAGUSSIS

Today is National New England Clam Chowder Day and so of course, I asked my friend Michele Ragussis for her recipe. She is an authority on New England cuisine. Michele is not only the queen of clam chowder, but likely has been on more competition cooking shows than any other chef. You might recognize her from Food Network's Chopped, 24 Hour Restaurant Battle, Beat Bobby Flay, Season 8 of Food Network Star, Food Fighters on NBC, and most recently, Midnight Feast on the FYI Network.

I first saw Michele Ragussis when I walked into the audition for Food Network Star in New York. She wasn't hard to spot...  she and a few of the other restaurant chefs were standing together, arms crossed, extremely confident that they were the bad---es to be reckoned with in the competition. Michele ended up on Bobby Flay's team, his first selection during that audition process. If you watch her audition video, it is easy to see why.

Michele has a huge heart and is generous. She always shows up ready to work when I've asked her for a favor... and she always gives it 100%. I love her food- which is as warm and homey as her personality.

Michele, like me, attributes her love of cooking to her mother, Phyllis. I've not met Phyllis but feel like I know her. I heard Michele talk about her everyday during our Food Network Star taping. In fact, Michele taught me her mom's Arancini recipe and it has become one of my favorites.

Michele has recently moved to Boston and will take over the restaurant at Central House Crown & Anchor in Provincetown, Massachusetts in the coming weeks. 

Get to know more about Michele in our Q & A with her below:

GET TO KNOW CHEF MICHELE RAGUSSIS  

@chefmichele on Instagram,  @MRagussis on Twitter, Michele Ragussis on Facebook

Where you’re from: Derby, CT

Current city of residence: I recently moved to Boston, Mass and have just accepted a job in P-Town... Provincetown, MA which is on the New England coast.

Where you’d love to live someday: Greece. I’m half Greek so I’d love to live the life of my ancestors.

Family: My immediate family is my mom Phyllis, my sisters Barbara and Chris, and of course, my dog, Maximus, the most beautiful cocker spaniel in the world plus my three nieces, and my nephew.

Mentor: Phyllis. My mom. When it comes to food, Phyllis inspired and taught me almost everything I know about cooking the food I grew up with. I like to cook it with my own spin on it but I got everything I know from Phyllis.

Favorite kitchen tool? Tongs. They are my third hand. I always have a pair of tongs in my hand in the kitchen.

What ingredient can you not live without? Olive oil.

What do you hate to cook? Casseroles.

What is your favorite recipe? Phyllis' rice balls. Note: I had to ask her who makes them better- she replied, "oh, snap... Phyllis, of course. Moms make everything better!" I could not agree more. I have my own version of Phyllis' rice balls posted on my blog. Get the recipe.. Michele serves it with a creamy Bechamel sauce. Decadent and divine.

Favorite book? Things I Know for Sure by Oprah Winfrey.

Michele's ultimate dinner party guest list would include these four: Jennifer Anniston, Oprah Winfrey, Bobby Flay, and Ellen DeGeneres.

And if you had to cook for them, what would you make? Something Greek because Jennifer’s Greek and I’m Greek- besides, who doesn’t love Greek food? I’d start with Spanakopita, and we’d have a beautiful, roasted Greek style leg of lamb. I’d stick with the Mediterranean thing ….. Baklava for dessert.

What are you listening to right now? Dave Matthews. Always.

Favorite cookbook of all time: One from Lidia Bastianich. Any one of them.

Latest accomplishment? I’ve just been named Executive Chef of the Central House at the Crown and Anchor in Provincetown. It’s awesome. There’s Cabaret Theater, Bernadette Peters is playing there soon…. An 18 room hotel and a pool bar. It is right on the ocean. I’m planning an all New England seafood menu with a Mediterranean twist.

Guilty pleasure? White Castle cheeseburgers.

Like so many chefs, you have a ton of tattoos. What was your first tattoo and what is your favorite? My first tattoo was a hummingbird. My favorite is my New England tattoo.

Favorite travel destination: Every summer, I go to Provincetown with my friends but now that I’m going to be working there, I’m going to say New York City. I used to live there and I go when I can to see friends, check out new restaurant trends, and get my favorite soup dumplings at Joe’s Shanghai. Oh and I go to Saltie’s in Williamsburg for the best sandwich in the entire world, the Balmy. It is ham, chicken liver pate and jalapenos with mayo and pickled vegetables… it is heaven on focaccia bread.

Where do you want to go you haven’t been yet?  Sicily. I’m Sicilian and I want to see where my family came from.  

Must have travel accessory: Headphones.

Best advice, tool, or equipment for the home cook: Get good pans. Crappy pans make for crappy food. They radiate heat so much better and will keep the heat evenly distributed.

Get Michele's New England Clam Chowder recipe!

NEW ENGLAND CLAM CHOWDER RECIPE FROM FOOD NETWORK STAR CHEF MICHELE RAGUSSIS

If you watched Season 8 of Food Network Star, you undoubtedly remember Chef Michele Ragussis. I could think of no better person to go to for a recipe on National New England Clam Chowder Day than Michele. She is an expert on New England cuisine. Her pilot for Food Network, My New England, highlights her love of the region and her passion for cooking the seafood found in its waters.

This is Michele's award-winning New England Clam Chowder recipe. It's like a trip to the New England coast in a bowl... comforting, rich, and rustic. Note that Michele indicates using frozen clams if you cannot find fresh. I know you'll enjoy this recipe- it is one of the best clam chowders I've ever eaten. Thank you, Michele, for allowing me to share it! Read more about Michele in my interview or on her blog: Chef on a Pier

MICHELE’S NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 pound (4 sticks) butter

1 1/2 white onions, diced

5 stalks celery, sliced thin

1/3 cup all-purpose flour

2 tablespoons clam base* or clam juice

4 potatoes (Idaho or Russet), peeled and cut into 1/4-inch cubes

2 pounds fresh chopped clams **

4 cups heavy cream

2 to 3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

A few dashes of your favorite hot sauce

1 loaf crusty bread, for serving

* Find clam base at the seafood market or substitute clam juice, found at most grocery stores

**Look for fresh clams at your local seafood market, or use high-quality frozen clams

DIRECTIONS:

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Whisk in 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer. Stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

Recipe copyright Michelle Ragussis, 2011

RECIPE: MY MOM'S SPICY SOUTHERN CHEESE STRAWS

My mom would always make these spicy cheese straws for the holidays and was sure to have them waiting for us for almost every celebration. A Southern staple for teas, weddings and showers, you can make these as wafers, as shown, or use a cookie press to shape them into straws. I find the wafers faster and easier-- plus I can roll the dough into a log and freeze. That way I can just slice and bake when guests pop in or when I am in need of a quick bite to serve with a glass of wine or Champagne.

I want to mention that this dough always looks like it is not "wet" enough once you mix it. Do not be tempted to add additional butter or liquid. It will come together. Just use your hands to form it. You'll see.

Baked cheese straws are always on the table for parties and celebrations in the South. This is my mom's recipe- one I've used for 30 years.

SPICY SOUTHERN CHEESE STRAWS * Wafer version

Skill Level: Easy

Prep Time: 15 minutes        Cook Time: 10-12 minutes

 INGREDIENTS 

1 pound extra sharp cheddar cheese, grated

1 stick unsalted butter, cut into cubes*

1/4 teaspoon cayenne pepper

2 cups all-purpose flour

3/4 teaspoon kosher salt

Dash Tabasco or to taste

 DIRECTIONS:

Preheat oven to 350F. Line a baking sheet with parchment paper.

Chill the cheese well and grate it using a food processor or the side with large holes on a box grater. Set aside.

NOTE: I make this recipe in a food processor because I find it easier but you do not have to use a food processor. My mom never had one. Just mix in a bowl.

In a food processor, add the flour, salt and pepper and pulse 10-12 times to blend. Add the butter. Turn the food processor to "run" for 10 seconds. The result should be like coarse cornmeal. If it is not, pulse a few more times. Add the cheese and the hot sauce. Pulse just until the cheese is incorporated. Turn the food processor to "run" for 5-6 seconds. 

*NOTE: If you intend to pipe the dough into straws, you may obtain a better/easier to pipe result if you melt the butter rather than use cold butter and leave the cheese at room temperature. See directions for piping into straws below. Many of the old school southern recipes call for melted butter or margarine. Margarine results in a crisper straw.

(Note: If you do not have a food processor, mix the dry ingredients together. Use a pastry cutter or two forks to cut the butter and the cheese into the flour. Add the hot sauce and mix well.)

For wafers: Turn the dough out onto a sheet of plastic wrap for wafers. Shape it into a log using your hands and roll the dough up in the plastic. Twist the ends of the plastic wrap to secure and put into the refrigerator for at least 30 minutes. To bake, remove the plastic wrap and slice into discs, place about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes or until lightly browned. Cool on a rack.

(Note: Another option is to use a very small ice cream scoop to portion uniform balls onto the prepared pan. Using a fork, (which you may need to flour) press each one, creating the design shown above.)

For straws: Place the dough into a cookie press or pastry bag fitted with a star tip. Push the dough into one corner of the bag and press the air out. Snip the tip and pipe them into 3” long strips about 2 inches apart. Bake for 10-12 minutes or until lightly browned on the bottom and edges.

Yield: 2- 4 dozen depending on the size and shape. You can get 55-60 wafers from this recipe using a small ice cream scoop or melon baller.