Author Topic: Cooking and food travel blogs  (Read 1290 times)

Offline dustyyoungblood

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Cooking and food travel blogs
« on: June 30, 2015, 05:09:02 PM »
I was honored to get Chris Yates to contribute a couple fantastic cooking articles to our blog last year. Check this one out:

Lobster and Abalone Chowder

1 Red Abalone cleaned and sliced thin
2 Lobster tails meat removed and diced
1 med onion diced
4 lg. carrots diced
5 russet potatoes diced
2 tbsp. fresh dill finely chopped
4 slices bacon diced
1 qt half and half cream
4 cups lobster stock
2 tsp. Worcestershire sauce
1tbs sriracha or favorite hot sauce
Salt and pepper to taste
In a Dutch oven or heavy bottom stockpot cook diced bacon under medium-high heat until brown.  Remove bacon from pot and set aside, reserve drippings.  With drippings still in the pot sauté onions for 3 min then add potato and carrots and cook 5 more min.  Stir in half and half along with lobster stock.  Bring to low boil and then turn heat to low.  Add bacon, Worcestershire, hot sauce and dill.  Simmer for 30-45 min until potatoes are soft, stirring often.  Add Abalone and Lobster meat and simmer for 20 min more.  For a thicker chowder smash some potato pieces against the side of the pot and continue stirring.  Taste the chowder and add salt slowly if needed.  Serve in bowls garnished with fresh cracked pepper and fresh dill sprigs.   
Simple Lobster Stock

2 Lobster bodies cleaned and cut into small pieces
2 Cups chopped onion
2 Cups chopped celery
2 Cups chopped carrot
2 Tbsp. tomato paste
1 large drizzle olive oil
1 Bay leaf
1 Tsp. fresh cracked pepper
Salt to taste
One half gallon of water or enough to cover lobster pieces by two inches
In a large stock pot add olive oil and heat under high heat.  When oil runs easily add the lobster pieces and cook until bright red or at least 10 min.  Add onion, carrot and celery and cook for 10 min.  Add tomato paste, pepper and 1 Tsp. salt, stir well and cook 3 more min.  Add water, bay leaf and bring to a rolling boil.  Reduce heat to simmer and leave uncovered for one hour.  Taste and add salt a little at a time to achieve desired taste.  Strain the stock in a colander lined with cheese cloth 2-3 times to remove all lobster pieces and cooked vegetables.  Freeze unused stock for later uses in soups, risottos or pastas.
By Chris Yates
Living the California dream

Offline John

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Re: Cooking and food travel blogs
« Reply #1 on: June 30, 2015, 05:43:23 PM »
Badass. Love the stock recipe.
Every generation imagines itself to be more intelligent than the one that went before it, and wiser than the one that comes after it. -Orwell

Offline sureshotshane

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Re: Cooking and food travel blogs
« Reply #2 on: June 30, 2015, 06:51:40 PM »
At first I thought it said "4 pounds of bacon." I was like damn, this must be some good shit.


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