Copper River Chowder Recipe

Teriyaki Salmon Bowl With Broccoli for One Japanese cooking recipe

| Japanese

Ingredients 6 ounces boneless salmon fillets 2 1/2 tablespoons honey teriyaki sauce 1/2 cup microwavable frozen broccoli 1/2 cup uncle ben's microwavable brown rice Directions 1Preheat a grill to high heat. 2Spray a sheet of foil about four times the size of the salmon with olive-oil spray. 3R

[ read more ]

Oh Henry Bars

| Chocolate Swap

Cooking receipe to make Oh Henry Bars under category Chocolate Swap. You may find some video clips related to this receipe below.Oh Henry Bars Title: Oh Henry Bars Categories: Candies Yield: 1 servings--------------------------BASE------------------------------- 4 c Oats; quick cooki

[ read more ]

Turtle Creek Sole Recipe

| Fish And Seafoods

Type: Turtle Creek Sole Free Cooking Recipe - Fish And Seafoods Simply good! Ingredients / Directions 2 pounds sole fillets1/2 cup(s) finely chopped onion1/4 cup(s) buttermelted3/4 cup(s) sour cream2 teaspoons grated lemon rind1 tablespoon fresh lemon juice1/2 teaspoon dried whole dil

[ read more ]

granny smith apple sorbet with sauternes jelly

| General Recipes

Cooking receipe to make granny smith apple sorbet with sauternes jelly under category General Recipes. You may find some video clips related to this receipe below.granny smith apple sorbet with sauternes jellyfor the sorbet: 8 large granny smith apples quartered and cored (skins on) 150m) sugar syru

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Copper River Chowder Recipe"] _______________________________________

Type: Copper River Chowder Free Cooking Recipe – Fish And Seafoods

the best!

Ingredients / Directions
7 quarts water
Trim from 2 large (30-40 pound) Copper River king
salmons (backs
Vidalia sweet onion
Yellow onion
3 green onions
2 carrots
4 ribs celery
Several turns freshly ground pepper
1 teaspoon dill
1 teaspoon herbes de Provence

Stock: Cut up the salmon trim and split it between two large stockpots
unless you have a stockpot large enough to hold everything; cover with water. Skim scum as it appears. Cook just until the salmon meat is cooked
then pick all the meat off the bones. Reserve the meat and refrigerate. Put the bones
etc. back into one of the stockpots. Cook on low for an hour(s) or two
skimming off scum.

Take out the rest of the salmon trim. Add the chopped veggies and spices. Cook over low to medium heat. then reduce to about 1/3 or 1/4. Strain through dampened cheesecloth
pressing out all the liquid or as much of it as you can get. Dump the mass of vegetables and what few bones remain
and save the liquid. You should have about 6 cup(s)s. If there”s more
reduce further or use as is.

1/2 gallon half-and-half
1/2 gallon milk
6 cup(s)s strong salmon stock
4 – 5 large red potatoes
1 stick butter (optional)
4 pounds corn kernels
preferably sweet corn from someone”s backyard
2 cup(s)s Madeira wine (optional)
1 pound ends and pieces bacon
cut up into small pieces
1 – 2 teaspoons dill
1/4 – 1/2 teaspoon thyme
1/4 – 1/2 teaspoon basil
1/4 – 1/2 teaspoon rosemary
1/4 – 1/2 teaspoon marjoram
Several turns freshly ground pepper
1 tablespoon culinary-grade lavender
3-quart bowl full of Copper River king salmon meat from trim
4 bay leaves (preferably California Bay Laurel
but the more
commonly-found and cheaper Turkish will do fine) Chowder: Fry the bacon in a large stockpot. Pour off most of the bacon fat
saving just a little to coat the bottom of the pan. Add half-and-half and stock. Add salmon meat. Add potatoes. Add pepper
and lavender. Cook for a bit to give the flavors a chance to marry. Get out a second stockpot and split ingredients between the two. Add 1 quart milk to each pot. Add 1/2 stick butter to each pot
if you”re using butter. Add half the corn to each pot. Add two bay leaves to each pot. Bring to simmer and cover most of the way. Let simmer on low heat for about 3 hour(s)
being careful not to let it boil; stir occasionally. Add half the Madeira (if you”re using it) to each pot and simmer for another half hour(s). Serve.

Makes about 10 quarts of delicious chowder.

I have made this without the Madeira
and lavender
using wild-caught coho trim and Turkish bay leaves (and in about half the quantity all ”round)
and it”s good that way

Please follow and like us: