cooking la plancha

Sundown said:

fish

where's the chowdah?

this was deepsouths creole chowder, its an incredible chowder base, starts with sauted bell peppers, onions, celery, and garlic, adds a little crunch, then some wine1/2 cup and cognac1 teaspoon and simmer it down, add some frozen corn and potatoes and a quart and a half of chicken stock, and simmer til potaoes are soft, tablespoon and a half creole seasoning, 1/4 teaspoon cayanne, 6 strips cooked bacon and all the bacon grease, add a butter roux, heavey creme, half and half, shrimp scollops, lobster, then a can of crab. its a hundred dollar pot of chowder, its a little spicey but after a couple spoon fulls you dig right in

this would easily win a chowdah comp

i could eat chowder everyday, would weigh 500 pounds though
) this was the first batch, for xmas, second batch was with crab and shrimp and pureed butternut squash instead of taters for new years. got a recipe for rockefeller stew, i dont think ive ever had a cooked oyster