Two firsts for me: seafood chowder and tri-tip.

Sea2Ski

As an appetizer, I made my first ever oyster/seafood chowder. Research provided a ton of options, but after a consultation with @northGAcock, I chose my own ingredients: half and half, 1.5 new potato’s, celery, onion, butter, fresh oysters and chunks of monkfish and bacon. 

Each ingredient was cook separately so everything was cook just the right amount.

Once the half and half got to temp, added a little bit of xanthum gum and waited about 5 minutes for it to thicken just a hair because the chowder was originally a bit thinner than I wanted. 

Then I dumped it all together:

Garnished with the bacon and paprika.  I could not have been more pleased with the result.  I am 100% sure this will be made again. 

The wine pairing was a New Zealand Sauvignon Blanc  It went down easy and most of it was consumed while cooking the chowder. 

I never saw tri-tip in my neck of the woods until Saturday morning, and there were 6 in the case. 5 were very lean, but there was one that stood out so I grabbed it and took it home. Sunday morning when I woke up I salted it and placed it on the cookie cooling rack and put it back in the fridge so it brined for about 10 hours,

I rubbed it lightly with hardcore carnivore and reverse seared it with a medium-small sized chunk of pecan. 

Pulled it and let it rest for 10 minutes. 

It was done perfect. The picture makes it look more cooked than it really was. It was served with some asparagus and bread. No plated pics 

it was washed down with a Spanish red blend. “Infinito”

I now see what all the fuss is about with tri-tips.  It was fantastic. My wife requested another for New Year’s Eve instead of a ribeye cap roast. Hopefully the store will continue to carry them. 

WeberWho

Everything looks excellent! I'm glad you guys enjoyed the tri-tip. All kinds of good beefy flavor to them. 

Mattman3969

Might fine cooks right there.  I really enjoy seafood chowder and like you just had my first tri tip.  TT is on our Christmas menu.   

gonepostal

Both look fantastic. I would crush both!

bucky925

Very very nice cook!

hoosier_egger

Looks great, Mark! I can't find tri tip here either. I usually order from Creekstone Farms and they've never disappointed.

FlyOverCountry

Wow!  I bet your wife was happy you gave her a lot more than jus the tip!

Photo Egg

“ but there was one that stood out”
That’s how you do it!
Beautiful

northGAcock

Give me tri-tip, some horseradish sauce and stand back. Gawjus food there Mark. 

bubbajack

I will bet big money..........that did not suck!

nolaegghead

Looks fantastic, Mark, but what kinda rock have you been living under?

YukonRon

What a fantastic presentation and cook. The pairings were spectacular as well. Just a heads up, I have lab time coming up in December. Just sayin'. 🙄

johnmitchell

Very nice.. Great post.

JohnEggGio

Looks great!  I’ve never had tri-tip...must - soon!  For a nice variation on the chowder, swap a pound of jumbo lump for the oysters and fish.

caliking

Outstanding!!

There must be some sort of “coming of the tri tip”. Saw it here too, after a drought of several years. 

JohnnyTarheel

Just awesome,,,,,

fishlessman

i kill for chowder, atleast once a week i hit boston chowder house or the local fish monger.  this was posted many years ago by deepsouth, i add haddock and lobster to it and maine shrimp when legal. if the pot cost less than a hundred bucks then its not chowdah.  this recipe is a ittle spicey for the first couple spoonfuls, but it would easily win a chowdah contest up here

5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic

1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream

1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed



Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.

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lkapigian

Winner Winner, great looking cook 

fishlessman

you got me