Seafood Chowder

Seafoodchowder

 

Woke up this morning and even before I opened my eyes I felt a disturbance in the force. Okay it was more like something was up and when I did venture a peek I found I was right……. it was dark, gloomy and the threat of rain was in the air AGAIN!!— it’s only been like this for three days now and I mean seriously— it’s August— we are supposed to have great weather so get with it mother nature.

 Sorry crummy weather makes me cranky and what better way to combat crummy weather than to create a dish that chases the gloomies away and fills your tummy with happy happy joy joy feelings….  where are these movie quotes coming from?

Anyways, my go to gloomy day vanisher is SOUP and one of my all time favorites is Seafood Chowda or Chowder for those outside of New England. There is just something about a good flavorful bowl of soup that makes everything right in the world….. okay maybe not everything but it comes darn close. So without further ado and no more movie quotes I bring to you my version of Seafood Chowder.

Ingredients:

One bag 32-40 shrimp cut in half – 32-40 refers to the number of shrimp per pound so these would be about medium in size

15 to 20 Sea Scallops

Two to three fish fillets cut in one inch squares- I use Tilapia because it is a nice white but firm fleshed fish

Two Celery stalks chopped

One medium white onion – diced

Two pounds baby yellow potatoes – quartered

Six cups chicken stock

1/2 cup All Purpose flour

1/4 cup butter

Cilantro for garnish

Two tablespoons Canola oil or whatever oil you like to use

Three tablespoons Old Bay seasoning – this is a seafood seasoning so if you use a different kind then go for it.

Putting it all together:

In a large stock pot heat the oil and the butter and saute the onions until transparent- about two minutes

Add the flour and whisk until the oil and butter has clumped (that’s one of those fancy culinary terms) together with the flour and onion

Whisk in the chicken broth a little at a time – I say a little at a time because then you can control how thick the broth will be

When you first whisk in the chicken broth it will appear thin but don’t worry it will thicken as it heats

Add in the celery, potatoes and Old Bay and stir until well incorporated

Top with water until the potatoes are just covered – maybe a quarter inch or so

Bring to a boil, cover and then lower the heat to simmer

When the potatoes are just about fork tender add the fish

When the fish is firm add the shrimp and scallops and simmer until they are done (shrimp will be pink and the scallops firm)

Ladle the finished soup into a big bowl and sprinkle with Cilantro

If this flavorful dish does not chase away the gloomies then the only thing I can say is “go back to bed and yank the covers up over your head” because nothing is going to help.

Now you have another “simple but tasty recipe for the grilling season and beyond” to add to your culinary repertoire and I sincerely hope you enjoy it

So until next time………..

 

                                                      Bon Appetite

 

 

 

 

 

 

Fish En Papillote

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I truly truly LOVE grilling season I mean what’s not to love? Meat, flame, warm temperatures and cold beer there really is only one thing better but this is a G rated blog so…… well never mind. Oh and I should point out that En Papillote is nothing more than a fancy cooking term for “In Paper”.

Like everyone else I struggle with what to put on the “barbie” as the Ausies would say. How many times can you do burgers and ribs and chicken and steak before you get tired of the same old same old—– Okay that was a silly question but you get the idea and if you’re like me BBQ’d veggies just don’t really do the trick —- well not always. So I made this particular dish the other day because I was in a mood for something different and I should kick myself for not remembering this technique earlier than now—— IT TURNED OUT AWESOME  and the real bonus is that it is so easy to do. Here’s how.

Ingredients:

– Fish fillets… whatever type you like. I use Tilapia

– Three lemon slices per filet

– Old Bay seasoning or whatever type of fish seasoning you like

– Spring onion

– Asparagus

– Chopped garlic to taste

– One sprig of Rosemary and Dill per filet (or more if you like)

– Parchment paper

Method:

– On a piece of parchment paper that is at least an inch and a half longer than the filet on BOTH ends lay down the lemon slices.

– Place the fish filet on the lemon.

– Sprinkle on whatever fish seasoning you happen to be using

– Lay the asparagus on top of the filet

– Sprinkle on the garlic

– Add the spring onion

– Top with the Rosemary and Dill

– Fold up the parchment like it was an envelope, place it on a cookie sheet and place it on a 350 degree BBQ for approx 20-25 minutes.

Serve with baby potatoes or rice or if you want to go whole hog (sorry couldn’t resist)  with the healthy eating thing then why not try it with herbed Quinoa.

The other really great thing about this dish is the clean up since to eat the fish you merely open the parchment paper and dig in and when you are finished your parchment paper plate simply goes in the garbage.

So there you have it a “simple but tasty recipe for the grilling season and beyond.”

Until next time—— BON APETITE