Re: Simple Survey: Liquid Smoke?

On Apr 30, 10:55 am, Andy <q> wrote:
Simple Survey: Liquid Smoke?

Yay or Nay?

Mesquite or Hickory?

Yay. Either. Use a reputable brand made by bubbling real smoke
through water and not through some nasty chemical means. RTFL.

Made this last night.

Seafood-Fennel Chowder

1 large onion, coarsely chopped
1 fennel bulb, trimmed, core cut out, coarsely chopped
3 tbsp. butter
2 tbsp. flour
2 potatoes, peeled and cubed
3 cups fish stock [see note]
3 cups milk
1/2 lb. raw shrimp, peeled and deveined
1/2 lb. salmon fillet, cut into bite-sized pieces
1/2 lb. firm white-fleshed fish, e.g. halibut, cut into bite-sized
pieces
1/2 lb. scallops (if large, cut into bite-sized pieces)
(whatever other seafood floats your boat or you have in your freezer/
fridge/pantry, e.g. clams)
1 tsp. seafood boil seasoning (e.g. Old Bay)
1/2 cup heavy cream
1 cup frozen or canned corn kernels (optional)
salt and pepper to taste
liquid smoke to taste (1/2 to 1 tsp.)

Soften onion and fennel in butter in soup pot over low heat, about 10
minutes. Add flour and potatoes and cook over medium heat until brown
bits appear, about 5 minutes. Add fish stock and milk, bring to boil,
and simmer 15 minutes or until potatoes soften. Add all seafood and
the seasoning (and optional corn kernels), raise the heat as
necessary, and let cook for another 5 minutes, until seafood is just
cooked through. Remove from heat, add cream and liquid smoke, and
season to taste. Garnish with fronds from the fennel bulb.

Serve with, say, freshly-made good 'n' chewy country bread and butter
and a salad with bitter and crunchy greens.

Note: Save juices from tuna, clams, salmon, etc. canned in water in a
freezer container and use this as part of your fish stock. Bottled
clam juice can be used too.

--
Silvar Beitel
.

Quantcast