I had to share this. A simple chowder without the clams
You Won't Miss the Clams with this Seared Scallop Chowder**Seared Scallop Chowder from Pike Place Market**
2 lbs bay scallops
2 cups red skinned potatoes,steamed and diced
1 cup yellow onion, diced
1/2 cup celery, diced
3 tablespoons sea salt (use salt at your discretion/I used 1 teaspoon)
1/2 cup all-purpose flour
3 cups water
6 cups heavy cream
1 medium or 2 Roma tomatoes, diced
1/2 cup fresh dill, chopped
1/3 cup lime juice, about 3 limes
Cooking oil vegetable or canola
A pinch of chopped parsley or chives and paprika makes for a nice garnish
Cover the bottom of a large soup pot with mild-tasting cooking oil and bring to a high heat. Chop bay scallops into smaller piece and add to pot to sear lightly, turning frequently. Lower heat. Add diced onion and celery and saute until translucent. Mix in sea salt.
Sprinkle flour over the mixture and slowly add water, stirring constantly until thick and smooth. Add cream and pre-cooked diced potatoes. Stir until chowder reaches 190degrees F. Remove from heat. Add chopped tomatoes, dill and lime juice. Sprinkle with chopped chives and paprika. Let the mixture cool to 155 degrees F and enjoy this peoples favourite chowder from Pike Place Market Chowder.
*For gluten free chowder substitute rice flour or arrowroot.
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This is a delicious recipe that I had found and follow it to a t. It makes 3 7x3 loaves, moist, spicy and tastes even better the next day! It kind of reminds of me of a Dutch Koek. I often double this recipe so I have some for the freezer but make sure
your oven is big enough.Ingredients.
Optional.....1/2 to 1 cup of raisins
- 1 (15 oz can pumpkin puree or 2 cups). We grow our own small pie pumpkins which are small and the flesh is very orange, then in the fall I bake them and puree in food processor, then in the freezer it goes in 2 cup bags.
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup water or orange juice
- 2 cups white sugar
- 1 cup brown sugar
- 3- 3 1/2 cups of flour
- 2 tsp. baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ginger
Preheat oven to 350, Grease and flour 3 loaf pans or line with parchment.
In a large bowl mix all your liquid ingredients and beat together for a minute.
Mix all your dry ingredients in a smaller bowl and mix it around with a whisk or large spoon, you really want to mix in the baking soda evenly. You don't want to taste it.
Then mix the liquid and dry together quickly just until blended.
Scoop into prepared pans and into the oven for 40 to 50 minutes. When tooth pick inserted in center comes out clean.
Take out pans and let sit in pans for 5 minutes, run a knife along the edges.....you want to make sure it comes out in one piece as easily as possible. Let cool on racks.
You can wrap up in saran wrap in a bag and freeze as they freeze really well. I find it goes so fast there is never any to freeze.
Grilled Marinated Chicken Breasts
I am giving the recipes for marinade that will marinade about 12 chicken breasts. I always buy lots when they are on sale.
I vacuum seal them, pop them in the freezer and use them whenever I need a quick meal or have friends drop by. They are also wonderful to slice up on top of a salad with my garlic dressing.
Marinade....for 12 Chicken Breasts
Mix this all together and let sit for about 1/2 hour to marry all the flavors.
- 1/2 cup of port or sherry....I use blackberry port that we make.
- 3 tbsp Worcestershire sauce
- 3 tbsp balsamic vinegar
- 2 tsp of lemon juice
- 1 medium onion grated
- 3/4 cup of olive oil
- 3 tbsp soy sauce
- 6 crushed garlic cloves
- 1/2 tsp each of thyme, rosemary, oregana
Take one of the breasts and gently pound it to about 1/2" thickness, you want to crush it and not break it about. If you don't have a mallet you can use the side of a rolling pin. Continue with the rest of the breasts and put them in the marinade in the fridge for 1-2 hours.
Grilling your Breasts
I find that 12 breasts fit nicely on my grill.
Set your grill to high, lie the chicken on the grill and turn down the grill. Cover and hover. You want to brown them but not burn or dry them out.
In total it's about 15 minutes.
I then transfer them to a cookie sheet and inside to cool. Then I vacuum seal them and into the freezer they go.
I grew up on these and so did my son Josh, another of his all time favorites. These are delicious, fried in butter, the fat on the sides all brown, salty and crispy. Our cholesterol is good so Dwight and I will still enjoy.
Salt and pepper both sides of the chops
- 4 center loin pork chops about 3/4" thick, with the bone and fat. Four fit nicely into a frying pan.
Fry up about 1/4 cup of butter to the point of almost smoking without burning and put in your chops. Fry them for a few minutes and swirl them around. When you see them puff up, make one or two cuts into the middle of them to open them apart so that they will lie flat in the frying pan.
Turn them over and cook about 10 minutes mores
You can eat every little bit of these chops, dont forget to pick up the bone and nibble off every little tasty morsel.
Remove the chops to a plate.
Making the Gravy
Take a half cup of red wine, one package of Knorr Demi Glace and water to make one cup.
Mix this into all the bits and butter in the frying pan and give it a stir and cook for a few minutes. Delicious gravy.
Or you could sprinkle in about a tbsp of flour, a bit of salt and whisk it around in the hot butter. Add, milk or water or water and wine. If you have a gravy browning liquid like kitchen Bouquet, that adds a nice color.
First you start out with fresh or frozen ground pike. I caught these two in the fall, about 3 lb each and Dwight cleaned them. Dwight does not bother cutting out the Y bones cause we just grind the pike up in a old manual meat grinder as soon as it’s caught and the extra goes in the freezer. There's nothing like fresh pike.
And that’s it, mix together and fry up nice and brown in about 1/4 cup of butter.
- 2 cups of ground pike
- 1/2 - 3/4 cup bread crumbs or crushed crackers.
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tsp of your spice or spice combination, I use Kirkland Rustic Tuscan Seasoning from Costco.
- 1 small to medium onion
- 1 egg
Get the butter starting to brown before you put the burgers in. You want it nice and crispy.If you like tarter sauce but don't have any, try mixing 3 tbsp mayonnaise with 2 tbsp relish and a squirt of lemon.
If you have capers add 2 tsp
There are many versions of Dutch meatballs but this is pretty close to the way my mom made them. In my mind I can still see the heavy round orange enameled dutch oven in which my mom made her Dutch meatballs.
This is one of my sons favourite meals. An easy recipe to change a few things to suit your taste. This recipe makes about 9-10 medium sized balls. They freeze well.
- About 4 cups (2 lbs) of lean ground beef or 1/2 and 1/2 with ground pork NOTE: 2 CUPS OF GROUND BEEF IS ABOUT 1 LB
- 3/4 cup bread crumbs or crush some crackers. You can add 3/4 cup oatmeal instead of bread crumbs but mom used bread crumbs.
- 1 egg
- 1 tsp salt
- 1 tsp fresh ground pepper
- 2 tsp dijon mustard
- about 2 tbsp ketchup
- I onion chopped finely
- 2 crushed garlic cloves
- 1 1/2 tsp nutmeg, I like to grate my own, McCormicks has it in its own grater attached.
Shape into medium sized balls. If you dont have a dutch oven you can fry them in heavy pan or a frying pan with high sides and a lid.
1/4 cup butter, melt your butter on high to almost smoking and put in your meatballs and turn down to medium or medium high to brown on all sides, turn them over gently. (All stoves are different)
When browned add a 10 oz/284 ml can beef broth or beef consomme and 1/2 can of water. Cook on med for about 30 minutes. You want to reduce the gravy a bit.
My mother never thickened her gravy. Her gravy was always very flavorful on its own and her potatoes seemed very dry and soaked up the gravy, with a side of green beans....we loved it.Tip: My sister Linda says "Bovril for beef stock is awesome too with a bit chopped fresh or frozen lovage..mmmmm
" TIP: IF YOU HAVE MADE IT AHEAD OF TIME AND REFRIGERATE IT THEN YOU CAN REMOVE A LAYER OF FAT THAT HAS HARDENED ON THE TOP