I’m never sure when something is a “chowder” or when it has become a “stew”. I suspect that it is actually a bit arbitrary, so while I would normally call this a chowder, I’m going with stew this time. Loaded with salmon, jumbo shrimp, lots (!!!) of Maine lobster, plus potatoes, carrots and peas. Yeah, the peas are a little out of the ordinary. Because as Sunday dinner as the temperature begins to cool in Autumn!
Browsing Tag
veggies
Lunch! I don’t normally show off my lunch — heck, most of the time, I skip lunch altogether — but today, for the CSPS Cook/Bake-a-Long Seafood Week, I made these awesome Open-face Crabmeat Melts with a fresh tomato from my garden (the only really big tomato that really did well, though I did grow hundreds of cherry tomatoes). The crabmeat was from Maine, but any fresh crabmeat will do. Now I ate too much and could really use a nap! 🙂
General Reference/Tutorial
“Straight From the Garden” Flavored Chili Oil and
“Straight From the Garden” Flavored Chili Oil and
Urban Garden Experimental Chili Pepper Hot Sauce
I have an urban garden on my porch and always manage to get an amazing array of tomatoes (so far this year, 840) and Chili Peppers (over 300 shishitos and another 5-ish kilos of other chilis — I planted a dozen varieties: Redskin Sweet, Caribbean Red Habanero, Carolina Reaper, Red Cayenne, Shishito-Takara, Cubanelle, Jalepeno, Scotch Bonnett, Mad Hatter, Candy Cane, Texas Habanero and Bhut jolokia (ghost peppers). What happens when everything becomes ripe at the same time — well, you have to do something with the produce, so I ended up making Chili Oil and Hot Sauce. I don’t actually know how “hot” either of these are — they are spicy to me, but I usually have a fairly mild tolerance for hot things, so if you are a hot sauce aficionado, these cold be fairly mild. If you are going to make either of these yourself, mix your chilis according to your own taste.
Sometimes, your lunch is just so good that you want to share it with the entire world, like today. This is what happens when the garden gives you an overload of fruits (cherry tomatoes are fruits, right?); the thyme is from the garden too. This was amazingly delicious and even the pix came out better than usual. Not bad for a Friday!
Tis the season here in New England (although the conditions are mostly too dry) for mushroom foraging. As I say every time I post something foraging related, please do not eat mushroom that you have collected yourself if you don’t know what you are doing. They can kill you, or even if they don’t kill you, can make you really darn sick. I have been mushroom foraging since I was literally a toddler (I found my first chanterelles when I couldn’t barely walk), so not to worry about me.
So this weekend, up in Maine, these lovely chanterelles were found. I had enough for this meal and there will be one more recipe from this round as well. This pasta dish was very yummy and very pepper-y. Chanterelles are pretty peppery to begin with and then this pepper cream sauce was really lush. Four stars, I’d definitely make it again!