My stomach thinks my throat's cut waiting on that fish chowder recipe. :p
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My stomach thinks my throat's cut waiting on that fish chowder recipe. :p
I'll *nudge* da brudder! ;)
Karen, you are too good to us! :D
The fish stew is a family specialty, but as I am now - very very sadly - allergic to fish, I don't have a copy handy. Otherwise I'd post it myself!Quote:
Originally Posted by Killearn Kitties
Fish chowder was always the first course for the Fourth of July celebration, and now is often served at other family events, too!
Okay, finally, here goes:
(I've been a touch busy trying to save jobs, sorry for the delay)
2 lbs of fish, take your pick, cod, haddock, what have you
3-4 medium onions
6 medium potatoes (Or thereabouts)
8 oz salt pork (Fatback)
1 large green pepper
1 tsp salt
1 tsp pepper
1 quart light cream or milk (your choice, but cream tastes better)
Check the fish for bones. If you're used to handling fish, it's easy, the bones will normally be in a line along the lower edge of the filet. Cut out the bones.
Cover the fish with water in a pan, cook SLOWLY over low heat. If you cook it fast, the fish will get tough. the fish is done when it flakes easily with a fork and it is opaque.
While the fish is cooking, remove the skin from the fatback and cut the fatback into small pieces. (1/8"-1/4" cubes)
Try out the fatback (cook out the fat). You'll be left with small, crunchy pieces of salt pork in pork fat. drain the fat, put the pork pieces on paper towel to remove the excess grease.
Dice the onions, fry in the fat from the salt pork.
Cut the potatoes into small (1/2") cubes
Dice the pepper
When the fish is done, keep the water, and break up the meat.
Put the fish, fish stock, peppers, onions (Just dump 'em out of the frying pan with the grease when they're done), potatoes, salt and pepper into a crock pot. Cook until the potatoes are tender. Add the cream, and heat on low until everything's warm.
Serve with the salt pork bits (scrunchions, in New England parlance), salt and pepper to taste. Goes well with common crackers, oyster crackers, just about any plain saltine type cracker.
The fish chowder sounds yummy.
That's pretty much the way I make corn chowder. All the ingredients are the same (except I don't use green peppers) but instead of the fish, I use creamed corn. That's always a great comfort food on a cold winter's day! :)
Amazing, what a small world.
That's the recipe I've always made, handed down from my mum. The only thing I leave out is the salt pork, the rest is the same. I love fish so we get to eat the chowder pretty often when the cold season starts.
It's a fairly common recipe along the coast, it's simple, something you can toss in the pot in the morning and forget about until the afternoon.
Anyone claiming that as their secret recipe is being less than truthful. :D
A million thank yous for the fish chowder. It sounds really good. I'm always looking for new ways to do fish, and I haven't tried that before.
This thread should keep me in tasty recipes from now till Christmas! I'm so glad you started it Pomtzu. :D
I love this during fall and winter months. I make it for luncheons for at school as well.
Vegetable Jambalya
3 Tbsp. oil
1 c. diced onion
2 zucchini squash diced
2 cloves garlic minced
3.4 c. diced celery
1/2 c. diced carrots
1 tsp. dried thyme
2 tsp. paprika
1 bay leaf
1 red bell pepper diced
1 greed pepper diced
1 can black eyed peas
28 oz. can plum tomatoes chopped with juice
2 tsp. parsley
3 1/4 c. vegetable broth
1 1/2 c. uncooked rice
Heat oil in large crock pot. Add onion and cook for 10 minutes. Add garlic, celery and carrots. Cook 1 minute longer. Mix in spices and herbs, and peppers, peas, tomatoes, and broth. Bring to a boil. Reduce heat to low, cook on low temperature 10 minutes.
30 minutes before serving, add zucchini, bring to a boil. Stir in rice, cover and cook for 20 minutes. Stir in parsley and serve. Serves 6
For 3 1/2 quart crock pot
3 lb. chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 ribs celery, cut in 1 inch pieces
3 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes
For 5 1/2 quart crockery pot
6 lb. chicken, cut up
1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 ribs celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (31/2 to 4 on high).
Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)
Serve immediately - when dumplings are at their best.
Makes 4 servings (3 1/2 quart) or 8 servings (5 1/2 quart)
I have been looking for this recipe since the thread started and found it this morning! I've wanted to try it, haven't yet, so if someone gets there before me - post the results! I might do it this weekend...
Fennel Braised with Artichokes
Makes 4 Servings, Prep 10 Minutes, Cook 16 minutes; Slow Cook 3 hours on HIGH or 6 hours on LOW
1/4 cup extra virgin olive oil
2 fennel bulbs, trimmed cored and cut into 1/2 inch thick slices
1 onion sliced
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/2 cup white wine
3/4 cup vegetable broth
1/2 cup canned diced tomatoes, drained
1 can (13.75 ounces) artichoke hearts, drained and quartered
3 tablespoon chopped parsley
1) Heat 1 tablespoon oil in a large skillet over medium high heat. Cook fennel 6 minutes, stirring, or until browned; remove from skillet.
2) Add 1 tablespoon oil to skillet; stir in onion; cook for 2 minutes. Add garlic, rosemary, oregano, thyme, salt and pepper; cook 1 minute. Stir in flour until onions are coated. Add wine and boil 2 minutes. Add the broth and tomatoes; simmer for 5 minutes.
3) Coat slow cooker bowl with remaining 2 tablespoons oil. Layer half the fennel slices on the bottom, then half the artichokes, then half the onion mixture. Repeat the layers. Cover; cook on HIGH for 3 hours or on LOW for 6 hours. Sprinkle with Parsley and serve.
Sounds yummy to me!
Made this for Sunday dinner, with leftovers tonight. It is so yummy good :)
SWEDISH MEATBALLS
2 Jars (12 ounces each) beef gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
¼ teaspoon allspice
¼ teaspoon garlic powder
1/8 teaspoon pepper
2 pounds frozen meatballs – thawed
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained
Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and spices. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.
Gradually stir about ½ cup of the hot gravy mixture into the sour cream. Stir this back into the crockpot. Serve over hot buttered noodles.
Serves 8-10
I did cook this in my 4 quart pot, but a 5 quart would probably be better.
Making this as I type...
Potato Soup
1 tbsp. olive oil
2 large onions
2 cloves garlic, chopped/minced
4 large potatoes
2 c. chicken stock
2 c. water
1/2 c. evaporated milk
1/2 c. milk
bunch of parsley chopped
Heat the olive oil in the bottom of a crock pot on high, add in the onions and let them get soft. Add in the potatoes, chicken stock, water and parsley and let simmer for about 3-4 hours till all is thick and mushy. Stir in the milk and evaporated milk, heat through, and then serve.
I made this last weekend, and liked it so much, I'm making it again today.
My husband brought one of these slow cookers home a few weeks ago. I have done my best to ignore it. But as we like to be home for the Trick or Treating...we will launch it tonight.
I have copied many of thre recipes here. But there is one thing. I LOATHE tomatoes.
It seems almost all recipes call for tomatoes.
Any suggestions on substitutions? Or more non-tomato recipes?