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[personal profile] cathouse_mary
Smoked salmon chowder

This makes a very rich and creamy chowder.

4 tablespoons unsalted butter or bacon and drippings
1/2 cup chopped onion (about 1/4 of a large onion)
4 ounces smoked salmon, flaked (not Nova Scotia style)
3 tablespoons whole wheat flour
2 cups chicken broth
1/2 cup carrots, sliced thin
1/2 cup celery, sliced thin
1 cup red potatoes, diced, skin on
2 cups half-and-half
Fresh-ground black pepper to taste

Melt butter or drippings and sauté onion, garlic, and half of the salmon until onion is tender. Add flour and cook 1 minute, stirring constantly. Stir in broth and chopped vegetables and cook 4 minutes, stirring. Cover and simmer 20 minutes or until potatoes are tender. Stir in half-and-half and remaining flaked salmon, add pepper to taste.
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[personal profile] cathouse_mary
This one is from the area where I grew up, and I remember them on the menu at the "Beach Shack" spelled just like this -

"Portageese" Steamers

4 tablespoons butter
1/2 cup onion, chopped
4 cloves garlic, crushed or 2 tablespoons garlic paste
A foot of linquica (Portugese sausage), sliced medium-thick
1/2 cup white wine - wine-in-a-box Chardonnay is fine
2 bay leaves
1 pint water - you may use fish stock or chicken broth
2 tablespoons Italian parsley, chopped
3 pounds soft-shell clams - use cherrystones or mussels if you can't find soft-shells.

Melt the butter inn a heavy-bottomed dutch oven or stockpot, ass the onion, garlic, and sausage and fry until the sausage is almost cooked through. Add the wine and bay leaves, then simmer until the liquid in the pot is reduced by half, then pour in the water/stock/broth, parsley and clams and simmer. The clams are done when they open – about fifteen minutes.

Serve in bowls with crusty bread on hand for dipping.
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[personal profile] cathouse_mary
New England lobstah roll

A 'lobstah roll' like the ones I grew up with in Connecticut.

How to Make a Lobstah Roll


2 cups cooked lobstah meat, chopped
Cain's mayonnaise to your taste - some like it loaded
1/2 teaspoon of Gulden's Spicy Brown Mustard
1 tablespoon green onion or scallion, sliced
juice and zest of one lemon
2 pinches of Old Bay seasoning to start


New England-style hot dog buns
Melted sweet buttah


Throw all the stuff for the filling in the bowl, mix and chill it in the icebox. Test it every little bit and fix the seasoning as the flavors blend. Chill for at least three hours.

When ready to serve, take the buns and brush the outsides with melted butter. Grill until golden, then fill with lobstah.

Serve with Wise potato chips and Vlasic pickle slices.

This works over crab and shrimp, too.
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[personal profile] cathouse_mary
Firecracker Shrimp or Prawns

1/2 cup orange juice concentrate
1/2 cup fresh cilantro - snipped
1 tablespoon tabasco sauce or favorite hot sauce (Red Rooster e.g.)
1 chipotle pepper (dried or or in adobo is best, though you can find chipotle powder)
1/4 cup olive oil
2 garlic cloves
3 green onions, chopped
1 tablespoon tequila
1 teaspoon coarse salt
2 pounds jumbo shrimp , shelled and deveined

Take everything but the shrimp, put it in a blender and blend on high until smooth. Put the shrimp in a nonreactive container or a large freezer bag and pour the marinade over, mixing the shrimp to cover. Chill for a few hours.

To grill, remove the shrimp and reserve the marinade to be brushed on while cooking. Cook until white in the middle, about four minutes per side.


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