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Fish Chowder July 21, 2015

Filed Under: Recipe - Sue Fuirst @ 4:44 pm
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 Viking Village Fish Chowder

4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½  lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Black pepper
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns,  garnish

Place a large soup or stock pot over medium heat.  Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot.  (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.)  Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.

Pour stock into pot with the vegetables and potatoes.  Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs.  Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon.  Serves 6.

Viking Village Fish Chowder

Filed Under: Uncategorized - Sue Fuirst @ 4:43 pm
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fish chowderAs you may or may not know, I have a shellfish allergy.  Well, my food allergies don’t stop at shellfish, but that’s all I’m willing to admit to today.  I’m filled with envy and ugh when guests come to the shore and want clam chowder (you know who you are Liz, Mike, Sammy and Andy).  So, this recipe is for me.  It’s a shellfish-free fish chowder to be made with local Barnegat Light caught fish.

 Viking Village Fish Chowder

4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½  lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Black pepper
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns,  garnish

Place a large soup or stock pot over medium heat.  Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot.  (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.)  Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.

Pour stock into pot with the vegetables and potatoes.  Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs.  Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon.  Serves 6.

Turkey Chili July 13, 2015

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 12:26 pm

turkey chili

 

1 tablespoon olive oil

2 lbs ground turkey

1 large onion, diced

1 green pepper, diced

4 cloves garlic, diced

32 oz can of chopped tomatoes

2-19 oz cans of black beans , rinsed and drained

4 tablespoons Basics Fuirst Chili Seasoning

Kosher salt and ground black pepper to taste

 

Heat olive oil over medium heat in a large pot.  Brown meat until cooked through.  Transfer to a plate and drain fat from the pot.

Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft and onions translucent.

Return meat to pot with the vegetables.  Add chopped tomatoes, black beans and Basics Fuirst Chili Seasoning. Partially cover pot and lower heat.  Simmer for 1½ – 2 hours, stirring occasionally. Season with salt and pepper if desired.

Ladle into bowls and garnish with shredded Monterey Jack cheese, diced green chilies, avocado and sour cream. Serves 6-8.

 

Mexican Chicken Bowl

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 12:21 pm

Mexican Chicken Bowl

2 lbs ground chicken

1 Tb olive oil

1-2  Tb Basics Fuirst Chili Seasoning

1/2 large onion, diced

1 large clove garlic, minced or grated

2 Tb chopped fresh cilantro

1 head lettuce, something with a crunch like iceberg or romaine, cut into 1″ pieces

1 pint grape tomatoes, quartered

1 avocado, diced

1/4 small red onion, diced

1/2 cup shredded monterey jack cheese

1 15-oz can black beans, rinsed

2 ears of cooked corn, kernels cut from the cobb

Heat olive oil in a large sauté pan set over a medium flame. Add onion and garlic and stir.  Add the ground chicken and cook breaking up as it cooks.  Season with Basics Fuirst Chili Seasoning and continue cooking until no longer pink and chicken is cooked through. Can be made to this point and kept in refrigerator for up to 3 days ahead.

Toss everything together and serve.  The mingling of flavors are enough for me, but if you prefer, dress the salad with your favorite dressing.

 

It’s All About the Make-a-Head Bowl

Filed Under: Chili seasoning - Sue Fuirst @ 12:18 pm
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Mexican bowls are all the rage.  And it’s another great make ahead meal.  All of the individual ingredients (sans avocado) can be cooked or prepped ahead of time and tossed together right before serving.  Makes a great lunch or dinner.

 Mexican Chicken Bowl

2 lbs ground chicken

1 Tb olive oil

1-2  Tb Basics Fuirst Chili Seasoning

1/2 large onion, diced

1 large clove garlic, minced or grated

2 Tb chopped fresh cilantro

1 head lettuce, something with a crunch like iceberg or romaine, cut into 1″ pieces

1 pint grape tomatoes, quartered

1 avocado, diced

1/4 small red onion, diced

1/2 cup shredded monterey jack cheese

1 15-oz can black beans, rinsed

2 ears of cooked corn, kernels cut from the cobb

Heat olive oil in a large sauté pan set over a medium flame. Add onion and garlic and stir.  Add the ground chicken and cook breaking up as it cooks.  Season with Basics Fuirst Chili Seasoning and continue cooking until no longer pink and chicken is cooked through. Can be made to this point and kept in refrigerator for up to 3 days ahead.

Toss everything together and serve.  The mingling of flavors are enough for me, but if you prefer, dress the salad with your favorite dressing.