Eilene’s friends are coming over to watch Game of Thrones. I have some fish that I have to use tonight, so I thought I would do a seafood chowder. Some of her friends can be picky eaters, so I am leaving out the onion I would usually add to tonight’s soup
Tag Archives: seafood
I have made steamed fish before, but this one is for a New Year’s dinner. I will be stuffing this one with “lucky” ingredients. Also, instead of cutting the ginger into match sticks I will be leaving the, as “golden coins,” because that is the way much of Chinese symbolism works; if it looks like the thing, it is the thing.
I suggested salmon for Eilene’s and my dinner tonight. Eilene’s response was, “Salmon, salmon, salmon!” Jan, sadly, is still eating blended foods, so she having the left over scallop soup from two nights ago. I am also making mashed yams and Carolina coleslaw to go with tonight’s fish.
Last week Jan asked for bouillabaisse for her birthday dinner. As I was looking up recipes, I realized that she was using this term in the sloppy American way we do as a generic word for fish stew. Bouillabaisse is a Provençal fish stew from Marseille that is made with specific fish, cooked in a specific order and served with a rouille, a mayonnaise sauce that Jan would not touch. What Jan was really asking for was cioppino.
Jan’s brother is still visiting and Jan wanted Crawdaddy Corn Chowder. On Sunday the Crawdaddy restaurant does not open until noon. This would push lunch to 2 PM, the time they should start thinking about makeing the drive back to Fresno. I talked her into a variation that does not require a restaurant purchased starter.
In the 1970’s I was working for a diving company based in Belle Chasse, LA. I have been thinking about that time lately (it probably has something to do with Lent and Mardi Gras). I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya. I have had a sudden desire for the flavor. Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country.