SCALLOP & CORN CHOWDER

YIELD    4 servings                                                       

 

3 cups fresh corn kernels

1/2 small white onion

1/2 Tsp. Red chili flakes to taste

1 red Pepper, diced

1 clove garlic

1 cup fresh whole milk

1 cup fresh cream (18%)

8 oz dry Bay scallops

4 oz smoked bacon, diced

1 teaspoon butter

1/4 teaspoon smoked chili powder

1/2 teaspoon paprika

2 tablespoons fresh cilantro or parsley, chopped

Sea salt and freshly ground pepper

 

 

Pulse (two or three pulses-you want some texture) the uncooked corn in a blender with the milk, cream, pepper flakes and smoked chili powder, then transfer to a heavy pot set over medium-low heat.  Stirring frequently, allow to simmer until reduced by 1/4.

 

Chop the pepper, onion and garlic, sauté and add to the pan.  Stir to combine.

 

Meanwhile, sauté diced bacon over medium-high heat until well browned.  Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro/parsley.  Quarter the scallops and sear until golden brown.  Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.

 

 BISON CHILI

BISON CHILI

YIELD                                                                    

 

2 lb ground bison

1/2 lb ground bacon

1 Tbsp Summer savoury

Pepper and salt to taste

1 med onion

Dehydrated onions

1  red pepper

1  green pepper

1 cup beef stock as needed

1 can tomatoes

1 tbsp tomato paste

Garlic paste

2 cans red kidney beans

3      tbsp chili pwdr

2 tsp cumin or coriander

1- tsp crushed chili peppers

Pinch Mexican chipotle pwdr

Bovril beef stock 1 tbsp

 

METHOD

Fry meat, summer savoury & onion, add all into slow cooker—cook 5 hours

 

,

 

(Can be prepared with other white fish)

Ingredients

• 2 6-8 oz cod portions
• 1 Pkg. of Garlic Parsley Compound butter (or Lemon Dill)
• 1 cup Bread crumbs
• 1/2 tsp Sea salt and white pepper to taste.
• 1 tbsp Miracle Whip or mayonaisse
• Additional spices and seasoning to taste

Method

Preheat oven to 375 F. Place Cod filets on a silicone paper lined baking sheet. Lightly season cod with salt and pepper.

Place a no-stick skillet on Med. heat and add bread crumbs and one tbsp of compound butter. Stir fry and heat until crumbs are browned.

Brush top of Cod with Mayonnaise and press crumbs into cod filet. Bake in preheated oven for approx 20-25 minutes. Cod should be opaque and crumbs browned.

Serve with lemon wedge and tartar sauce.

Ingredients

• 2 Fresh halibut filets (or more)
• 1 *Pkg garlic Parsley compound butter
• Sea salt and white pepper
• Lemon slices

Method

Clean and preheat your BBQ to about 375 F.

Lightly season the Halibut with white pepper and sea salt.

Gently melt the garlic parsley butter. Pour butter into shallow dish and coat both sides of Halibut in butter.

Oil your grill grates and place Halibut on grill. After 2 minutes, rotate Halibut 45 degrees. Cook 2 more minutes and flip. Repeat for second side for about 3 minutes. Do not overcook -- should be 135-140 degrees F internal temperature.

Serve with some charred lemon slices.

* Garlic Parsley Butter Available In Store