I also hate you right now, but would also like to be in your kitchen, wearing warm slippers, drinking your wine, eating your scallops and laughing at Piper. And, the same goes to you - Merry Christmas to you and yours, and hugs all around. Even that nasty little Piper dog.Yum! =) I can't wait for my BF's seafood chowder tomorrow night. We picked up a pound of fresh off the boat scallops last night. OMG! Succulent deliciousness!
Well that just sounds perfect to me, K. =)Lobster in our neck of the woods right now is 22.99 a pound!! mother%^&$%!!
I bet your house smells so good right now. Wish I were there with some warm slippers on, a cuppa your best in one hand, and laughter all around.
In case I don't get back on here in the next 2 days, Merry Christmas to you and yours T. Hugs all around.
My Grampy (maternal) is(was) a Newfie, St Johns =) My Nan (maternal) from Cape BretonI will volunteer to taste test it for quality control.
I miss fresh fish. I don't know if I ever told you all but my mum's family were all Newfoundland fisherman. My great grandfather owned several trawlers. Grew up on the boats when I was visiting them. My mum says I am definitely related to her father. Like him I could eat fish 3 meals a day 7 days a week and not get tired of it. I never knew him he died of leukemia when mum was pregnant with me.
I struck luck the other day. Was at a local grocery store they had lobsters already steamed for $6.99 each they were about 1 1/4 pounds. Bought 6 and came home and stripped them and froze the meat. Was wondering what to do with them. I think seafood chowder is going to be our New Years Eve meal. Though I will have to settle for frozen scallops, shrimp and cod. I can get fresh clams and mussels though they will be about $6 a pound.
I only make chowder about twice a year. Sometimes one of those times is a lighter, bouilibaisse variety, sometimes a straight clam chowdwr, but my Christmas chowder is my family's recipe which includes lots of butter, heavy cream, potatoes, and the standard of plenty of fresh lobster in large chunks, big sea scallops, shrimp, haddock, and sometimes mussels as well. It is rich, creamy, decadent, and most definitely not light on calories, but it is a once a year experience, so I do not feel guilty about it at all =)Seafood chowder, mmmm, salivate, drool like a Lab -- sounds great!!!!
Over time, my taste has switched from medium rare roast beef and rare steak to seafood. Now, I L♥VE seafoods, far more than red meats.
I'm curious, Teresa, does your chowder have milk and potatoes in it? IIRC, M&P are present in most chowders.
With all those seafoods in it, that's the raw materials for making a Bouillibaisse, one of the royalty of all eating experiences. I haven't had that for over 15 years and the mention of all those ingredients makes me want to cook up a batch, freeze portions to use as treats for when I've been (IMO ) especially good.
If you google Bouillibaisse, you'll find many recipes, among them this: