Irish Seafood Chowder

After my daughter Alycia came back from a semester abroad at Cork University College in Cork, Ireland she wanted to recreate some of the wonderful food that she enjoyed there. She found this recipe on the website for Poachers Inn in Bandon, Cork. This is a wonderful, rich chowder with salmon, shrimp & crab.  I have added conversions from grams & liters to cups & ounces as well as instructions for a few of the steps that they assumed you would know how to do.

Servings: 4-6

150g (⅔ cup – about 2 ½ Tbsp each) carrots, fennel, celery & onion, diced
oil
1 liter (≈ 1 quart) milk
500ml (≈ 2 cups) cream
1 Tablespoon fish bouillon powder or 2 shrimp bouillon cubes (see notes)
salt, to taste
Roux, to thicken (equal quantities of oil & flour mixed to a paste)
1 ½ lemons (zest & juice)
6 star anise (wrapped in cheesecloth for easy removal)
½ teaspoon garlic, finely chopped
250g (½ lb) salmon, cut into ½” pieces
150g ( lb) firm white fish (e.g. cod, haddock) , cut into ½” pieces
3 Tablespoons white wine
100g (¼ lb) crabmeat
100g (¼ lb) prawns (shrimp)
1 Tablespoon chives, chopped

  1. Heat skillet over low heat. Add enough oil to just cover bottom of the pan. Add carrot, fennel, celery & onion. Cover pan. Stir occasionally, cooking until veggies are translucent and soft, but have not started to brown – about 5 minutes.
  2. Place the salmon & white fish on an oven tray and place in a pre-heated 180 ℃ / 350 ℉ oven for 10 minutes. It should be slightly undercooked, since it will be cooked further after adding to the chowder.
  3. Place the cream, milk, bouillon, salt & garlic in a pot and place on full heat and whisk well.
  4. When the pot is just at boiling point (be careful here not to let it boil over as it can “split” the milk) add a tablespoon of roux and whisk it well for a couple of minutes and leave to cook for a further 5 minutes to allow the flour taste to cook out (add more roux at this point if you think it needs more thickening).
  5. Add lemon juice & zest, whisking as you add.
  6. Add salmon & white fish and stir well, then add star anise.
  7. Add white wine and cook for 10 minutes. If it is too thick, whisk in some hot water to thin it out.
  8. Add crab & prawns. Cook just until done.
  9. To finish, remove star anise and stir in cooked vegetables.
  10. Garnish with chives and serve with fresh homemade brown bread.

NOTES


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Pan-Seared Scallops with Shallots, Tarragon & Chives

adapted from Food & Wine

1 lb large bay scallops
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil

SAUCE

2-3 Tbsp unsalted butter
1 med shallot, minced
1/4 cup dry white wine
2 Tbsp fresh tarragon, minced
2 Tbsp fresh chives, minced
kosher salt and freshly ground black pepper

  1. Pat the scallops dry.
  2. Heat skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until butter is melted and sizzling.
  3. Pat the scallops dry once more, then add onto the pan in a single layer. Do not overcrowd. Let sear for 1 to 1 minutes.
  4. Using tongs, turn the scallops and sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch.
  5. Remove the scallops from the pan, and set aside to keep warm.
  6. Return the pan to the stove and lower the heat to medium. Add 1/2 Tbsp butter and shallots. Sauté until shallots are tender, about 1 minute.
  7. Add the wine and simmer until reduced by half.
  8. Add the herbs, then reduce the heat to low.
  9. Add the remaining butter to taste, and whisk constantly until all the butter is melted.
  10. Salt & pepper to taste.
  11. Return the scallops to the pan, and spoon sauce over them.
  • I served this with corn on the cob – the sauce was delicious with the corn, also.

Filet Gourmet Burgers

this is a recipe that my mother, Sherry Salvage ReVeal Bradley, has had for years – I do not know where she got it

2 lb 80% lean ground beef
2 onions, chopped
8 oz mushrooms, sauteed in 1 Tbsp butter
1/2 tsp chili powder (not ground chile)
3 drops Tabasco sauce
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 cup white wine
salt & pepper, to taste
6 slices bacon
paprika

  1. Mix all ingredients, except bacon and paprika. Shape into 6 – 3/4″ thick patties.
  2. Wrap bacon around patties. Secure with toothpicks.
  3. Sprinkle patties with paprika.
  4. Cook over hot coals until desired doneness.
  • Grilling times from Addicted to Grilling

    Medium Rare (130-135° F):  Grill for 3 minutes, flip, grill for 4 more minutes.Medium (135-150° F):  Grill for 3 minutes, flip, grill for 5 more minutes.

    Medium Well (150-165° F):  Grill for 3 minutes, flip, grill for 6 more minutes.

    Well Done (165° F and up):  Grill for 3 minutes, flip, grill for 7 more minutes.


Creamy Chicken and Mushroom One-Pot with Puff Pastry Toppers

adapted from Rachael Ray

3 pieces boneless, skinless chicken breast
3 onions
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
Splash white wine
1 rounded Tbsp Dijon mustard
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg

  1. Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts.
  2. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
  3. Remove the chicken and dice or shred.
  4. Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
  5. In the same pan, heat olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
  6. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
  7. Remove the bay leaf.
  8. Add butter, stir until melted. Add flour and stir to make a light roux.
  9. Deglaze the pan with a splash of white wine and add reserved poaching liquid.
  10. Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
  11. Adjust the salt and pepper and add the chicken.
  12. Reduce the heat to low and simmer while baking the pastry tops.
  13. Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
  14. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 F,  about 12 minutes.
  • I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
  • I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.

Lemon Rosemary White Wine Jelly

adapted from creative-culinary.com

4 cups white wine
4-6 cups of sugar (depending on how sweet the wine is)
2 – 6 oz pouches liquid pectin
Zest and juice from one lemon
Rosemary sprig, leaves stripped and chopped

  1. Measure 3 and 1/2 cups of wine into a pan, add rosemary and heat gently over medium heat until fragrant.
  2. Add 4 cups of sugar and stir until completely dissolved. Taste and add more sugar if needed. Stir until completely dissolved.
  3. When tiny bubbles form on the bottom of the pan, stir in the lemon juice, zest, pectin and the remainder of the wine.
  4. Once the pectin is thoroughly stirred in; skim off any foam; continue to cook on medium heat until jelly dropped on a plate kept in the freezer firms up and ‘wrinkles’ when you gently push it with a spoon.
  5. Ladle the jelly into hot jars; leaving 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level or 15 minutes at 5000 feet if you are using half pint jars or smaller. Increase processing time by 5 minutes if using pint jars.
  6. Makes 4 pints.
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.
  • I have used several different white wines in making this jelly – Chardonnay, Pinot Grigio and even a couple of sparkling white wines (we left them open to let the carbonation out). I know many cooks say that if you don’t like to drink it, don’t cook with it, but this jelly made wonderful use of wines that I thought were too dry to drink.
  • You can strain out the rosemary if you prefer, but I like the look of the rosemary in the jelly, & I don’t object to the texture.