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Sea Sends Distress Call in One-Note Chowders
On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause
wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
JohnH wrote:
On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H SEAFOOD CHOWDER ¼ pound bacon, diced ½ stick butter 2 stalks celery, sliced ½ large onion, diced 3 14-ounce cans chicken broth 2 medium potatoes, diced with skin on 1 8-ounce bottle Snow’s clam juice ¾ cup all-purpose flour ¼ pound raw shrimp, peeled and deveined ½ pound small scallops 1/3 pound fresh salmon, cut into 1-inch pieces 1/3 pound any white fish, cut into 1-inch pieces 12 ounces heavy cream ¼ dry white wine (such as Chardonnay) ½ tsp. thyme 1 tablespoon dried parsley salt and pepper, to taste Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. |
Sea Sends Distress Call in One-Note Chowders
On Thu, 18 Jan 2007 13:27:08 GMT, Short Wave Sportfishing
wrote: On Thu, 18 Jan 2007 08:14:25 -0500, JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? Fish, potatoes, onions, milk - proportions to taste. Add salt/pepper and oyster crackers to taste. Pretty freakin' simple. :) That's the way my mentor, Capt. Hendrickson, made it when I was his First Mate. He used to make it on the way back from the Banks for the customers - in particular in the winter. Quick, easy and man, on a cold winter day returning to harbor, it was perfect. I'm going to try this one this weekend. I'll let you know. New England Fish Chowder Recipe From Joyce Voisine Joyce Voisine says: "This fish chowder recipe was my grandmother's. It's simple, fast and good. Hope everyone enjoys it, too." Serves 6. INGREDIENTS: * 1/4 lb. salt pork diced * 2 onions, sliced or diced * 4 cups potatoes, cut into small pieces * 1-2 cups water * 2 lbs.haddock or cod fillets, cut up * 1 heaping tsp. salt * 1/4 tsp. pepper * 1/4 tsp. Accent optional * 2 cups whole milk * 1 12-oz. can evaporated milk PREPARATION: Fry salt pork in bottom of large kettle until golden brown. Remove pork bits and set aside. There should be about 3 tablespoons of fat in the kettle (or Dutch oven). Add onions and cook slowly until wilted and yellowed (but not brown). Place potatoes in, and then the fish on top. Add seasonings. Add water to the top of the potatoes. Bring to a boil, then cook on low until potatoes are cooked. Pour in both kinds of milk and allow to heat thoroughly but not boil. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
Short Wave Sportfishing wrote:
On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III" wrote: JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H SEAFOOD CHOWDER ¼ pound bacon, diced ½ stick butter 2 stalks celery, sliced ½ large onion, diced 3 14-ounce cans chicken broth 2 medium potatoes, diced with skin on 1 8-ounce bottle Snow’s clam juice ¾ cup all-purpose flour ¼ pound raw shrimp, peeled and deveined ½ pound small scallops 1/3 pound fresh salmon, cut into 1-inch pieces 1/3 pound any white fish, cut into 1-inch pieces 12 ounces heavy cream ¼ dry white wine (such as Chardonnay) ½ tsp. thyme 1 tablespoon dried parsley salt and pepper, to taste Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. Designer chowdah sucks. Pansy. :) I never cook a meal the same way twice, I just use them as a guideline. |
Sea Sends Distress Call in One-Note Chowders
On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III"
wrote: JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H SEAFOOD CHOWDER ¼ pound bacon, diced ½ stick butter 2 stalks celery, sliced ½ large onion, diced 3 14-ounce cans chicken broth 2 medium potatoes, diced with skin on 1 8-ounce bottle Snow’s clam juice ¾ cup all-purpose flour ¼ pound raw shrimp, peeled and deveined ½ pound small scallops 1/3 pound fresh salmon, cut into 1-inch pieces 1/3 pound any white fish, cut into 1-inch pieces 12 ounces heavy cream ¼ dry white wine (such as Chardonnay) ½ tsp. thyme 1 tablespoon dried parsley salt and pepper, to taste Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. That one sounds pretty good also. Maybe I'll make a combination. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
JohnH wrote:
On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III" wrote: JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H SEAFOOD CHOWDER ¼ pound bacon, diced ½ stick butter 2 stalks celery, sliced ½ large onion, diced 3 14-ounce cans chicken broth 2 medium potatoes, diced with skin on 1 8-ounce bottle Snow’s clam juice ¾ cup all-purpose flour ¼ pound raw shrimp, peeled and deveined ½ pound small scallops 1/3 pound fresh salmon, cut into 1-inch pieces 1/3 pound any white fish, cut into 1-inch pieces 12 ounces heavy cream ¼ dry white wine (such as Chardonnay) ½ tsp. thyme 1 tablespoon dried parsley salt and pepper, to taste Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. That one sounds pretty good also. Maybe I'll make a combination. -- ****************************************** ***** Have a super day! ***** ****************************************** John H It is sinfully rich. I normally use Talipa for the white fish. |
Sea Sends Distress Call in One-Note Chowders
On Thu, 18 Jan 2007 12:51:20 -0500, "Reginald P. Smithers III"
wrote: JohnH wrote: On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III" wrote: JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H SEAFOOD CHOWDER ¼ pound bacon, diced ½ stick butter 2 stalks celery, sliced ½ large onion, diced 3 14-ounce cans chicken broth 2 medium potatoes, diced with skin on 1 8-ounce bottle Snow’s clam juice ¾ cup all-purpose flour ¼ pound raw shrimp, peeled and deveined ½ pound small scallops 1/3 pound fresh salmon, cut into 1-inch pieces 1/3 pound any white fish, cut into 1-inch pieces 12 ounces heavy cream ¼ dry white wine (such as Chardonnay) ½ tsp. thyme 1 tablespoon dried parsley salt and pepper, to taste Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. That one sounds pretty good also. Maybe I'll make a combination. -- ****************************************** ***** Have a super day! ***** ****************************************** John H It is sinfully rich. I normally use Talipa for the white fish. Thanks. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
On Thu, 18 Jan 2007 19:35:56 GMT, Short Wave Sportfishing
wrote: On Thu, 18 Jan 2007 13:45:42 -0500, JohnH wrote: On Thu, 18 Jan 2007 12:51:20 -0500, "Reginald P. Smithers III" wrote: JohnH wrote: On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III" wrote: JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O’NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? -- ****************************************** ***** Have a super day! ***** ****************************************** John H SEAFOOD CHOWDER ¼ pound bacon, diced ½ stick butter 2 stalks celery, sliced ½ large onion, diced 3 14-ounce cans chicken broth 2 medium potatoes, diced with skin on 1 8-ounce bottle Snow’s clam juice ¾ cup all-purpose flour ¼ pound raw shrimp, peeled and deveined ½ pound small scallops 1/3 pound fresh salmon, cut into 1-inch pieces 1/3 pound any white fish, cut into 1-inch pieces 12 ounces heavy cream ¼ dry white wine (such as Chardonnay) ½ tsp. thyme 1 tablespoon dried parsley salt and pepper, to taste Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. That one sounds pretty good also. Maybe I'll make a combination. -- ****************************************** ***** Have a super day! ***** ****************************************** John H It is sinfully rich. I normally use Talipa for the white fish. Thanks. Pansies. If we were pansies we wouldn't be catching our own fish, growing our own potatoes, and killing our own hogs for this stuff. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
"Short Wave Sportfishing" wrote in message ... On Thu, 18 Jan 2007 09:15:08 -0500, JohnH wrote: On Thu, 18 Jan 2007 13:27:08 GMT, Short Wave Sportfishing wrote: On Thu, 18 Jan 2007 08:14:25 -0500, JohnH wrote: On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause wrote: The New York Times January 17, 2007 Sea Sends Distress Call in One-Note Chowders By MOLLY O'NEILL Stonington, Me. Snipped Good story, Harry. Thanks for sharing. Now, like anyone else who reads it, I'll be thinking of 'chowdah' all day and looking for a good recipe. Anyone have one? Fish, potatoes, onions, milk - proportions to taste. Add salt/pepper and oyster crackers to taste. Pretty freakin' simple. :) That's the way my mentor, Capt. Hendrickson, made it when I was his First Mate. He used to make it on the way back from the Banks for the customers - in particular in the winter. Quick, easy and man, on a cold winter day returning to harbor, it was perfect. I'm going to try this one this weekend. I'll let you know. New England Fish Chowder Recipe From Joyce Voisine Joyce Voisine says: "This fish chowder recipe was my grandmother's. It's simple, fast and good. Hope everyone enjoys it, too." Serves 6. INGREDIENTS: * 1/4 lb. salt pork diced * 2 onions, sliced or diced * 4 cups potatoes, cut into small pieces * 1-2 cups water * 2 lbs.haddock or cod fillets, cut up * 1 heaping tsp. salt * 1/4 tsp. pepper * 1/4 tsp. Accent optional * 2 cups whole milk * 1 12-oz. can evaporated milk PREPARATION: Fry salt pork in bottom of large kettle until golden brown. Remove pork bits and set aside. There should be about 3 tablespoons of fat in the kettle (or Dutch oven). Add onions and cook slowly until wilted and yellowed (but not brown). Place potatoes in, and then the fish on top. Add seasonings. Add water to the top of the potatoes. Bring to a boil, then cook on low until potatoes are cooked. Pour in both kinds of milk and allow to heat thoroughly but not boil. You don't put salt pork into chowdah. ~~ sheesh ~~ Designer chowdah... Unbelievable. Pork fat rules |
Sea Sends Distress Call in One-Note Chowders
On Thu, 18 Jan 2007 16:29:53 GMT, Short Wave Sportfishing
wrote: Designer chowdah sucks. Pansy. :) What, no saffron? --Vic |
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