Beat the Winter Blues with Yummy Chow-da!

50 degrees recently, 30 and snowing a few days later, and 48 again by Sunday….  good Lord!  Burned so much firewood this year, I had to restock last week.

But the temperature changes are good. All the water will be awesome for the trout season that opens in April – boat and fishing tackle maintenance begins in the garage  as the sun hovers a little later now.  And as always happens, chowders are on my mind.

Weird how it is so commonly threaded with beaches and heat because of its origins as a soup of the sea… But chowders are such a hearty and heart-warming winter dish, and with the advent of freezing and canning they can absolutely be a year long treat – with the same yummy delectableness as in the summer!

So here are some simple tips for making your own tasty chowder! First – any fish, shell fish, or crustacean makes a great fish stew, chowder or soup.  From Italian Ciappino,  to Rhode Island clear broth chowder to the yummy spice of a Bahamian Conch chowder it is a warming and comforting meal in itself.  Full of fish, veggies, potatoes, broths, creams, butter, herbs, spices, aromas, and textures abound  - it calls you from the next room to come and dunk bread as it gently simmers.  With a hunk of crusty artisan bread, a big bowl, and a heavy pot on the stove  - you’re set for a great afternoon or evening meal!

There are no rules here when cooking for yourself or friends.  I have added sambucca to Cioppino because I don’t have fennel and wanted a bit of that flavor.  Add what you may, sautee or sweat fish, grill fish, or roast it first if you wish….  As you know, I like living outside the boundries of recipies and experimenting with different flavors and textures. If you’re not feeling quite as adventurous, no worries – there are plenty of terrific recipes that can be followed to the letter.

Here’s one I developed over 20 years ago, which was a popular pick in my restaurant… Give it a try and let me know which recipe you like best!

David’s Famous Sea Harvest Chowder

Ingredients:

GALL	CHOPPED FRESH CLAMS
GALL	BAY SCALLOPS
5#	71/90 BABY SHRIMP
2#	BACON,  MINCED OR JULLIENE
1 BU	CELERY, SMALL DICED
3	YELLOW SPANISH ONIONS   SMALL DICE
1/2 gall	WHITE CHEF POTATOES    MED-LG DICE
2#	CORN
2 qt	HEAVY CREAM
4 oz	ROUX
2t	DILL
2	BAY LEAF
2t	THYME
2t	PARSLEY
1t	OREGANO
NEEDED	CLAM STOCK (OR CANNED CLAM JUICE)

PROCEDURE:

1. Cook potatoes in water for 15 minutes, very very al dente.
2. Render bacon, add celery and onion.
3. Sautee slow until veggies are clear
4. Add shrimp and scallops and all their liquid, and all seasonings, and 1 qt clam stock.
5. Bring to simmer only  (never boil this soup!)
6. Add clams
7. Add roux if soup is not thick enough for you.
8. Add heavy cream—heat again and serve.

If you are using the soup at a later date, do not add the heavy cream.  Chill soup down in an ice bath and get it into the refrigerator as soon as possible.  When you reheat – add heavy cream to desired color and consistency, heat to simmer and serve.

Reminder Note: if you boil this chowder the seafood will become tough, so watch it carefully.

Harvest, cook and enjoy, life is yours to love and eat your way thru!  - David Cingari

Super Bowl Party Menus Are Here!

Are you ready for some football?

NFL Playoffs are here and the Super Bowl is just around the corner. Have the gang over and serve up some of David’s Favorite game-watching fare. Let David’s take care of a menu of yummy treats and you can relax and enjoy the game!

Click Here to Check out Terrific Super Bowl Menu Options!

Please place orders for the BIG game — Super Bowl Sunday, February 7, 2010 — by Wednesday, February 3, 2010. All other weekend orders should be placed by the Wednesday before.

We look forward to hearing from you!
- The David’s Crew