• Chiili/soup was: hotdogs

    From Dave Drum@1:18/200 to Shawn Highfield on Wednesday, April 20, 2022 05:52:27
    Shawn Highfield wrote to Dave Drum <=-

    Many of the saloons around here serve chilli. Good ol' Springfield
    Tavern Greasy Red. Based on this recipe: (note the fat (suet) to
    meat ratio)

    Back in my youth there was a very famous dump here in Oshawa called
    the Queen's Hotel. Up until the day they closed (2004 or 2005) I would
    go in after work quite often because you could get a pint of whatever
    was on tap (They never told you), and a bowl of chili that had been cooking for over 100 years for $3.75 It was damn good chili.

    That (pot constantly on the stove) sound like the soup pot in a novel I
    read called "Caldo Largo" in which the setting was a fising schooner &
    the cook had a constant cauldron of fish stew on the galley stove so
    it was available any time a crew member wanted some. And as it was
    topped-up regularly with whatever was in the holds it was never twice
    the same.

    I was so inspired by the description (and its prominence in the novel)
    that I made up my own .... but I cleaned up after it was eaten and did
    not make it a permanent fixture. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Caldo Largo de Pescado (Fish Stew)
    Categories: Seafood, Vegetables, Chilies, Stews, Herbs
    Yield: 4 Servings

    MMMMM---------------------------BROTH--------------------------------
    2 1/2 lb Fish bones w/1 or 3 heads
    Juice of 1 lime
    3 Sprigs parsley
    1 sm White onion; rough chopped
    2 lg Cloves garlic; rough chopped
    Water to cover

    MMMMM----------------------------STEW---------------------------------
    2 tb Oil
    1 md White onion; chopped
    2 lg Cloves garlic; chopped
    1 Fresh serrano; pierced with
    - a fork
    1 lb Tomatoes; peeled, seeded,
    - chopped
    +=OR=+
    14 1/2 oz Can diced tomatoes w/chilies
    2 Sprigs each thyme & oregano
    Reserved fish broth
    1 lb Snapper fillets; in chunks
    1 lb Peeled, deveined shrimp
    Green olives & chilies
    - largos in vinagre; garnish

    Place all broth ingredients in a large pot with water
    to cover, bring to a boil lower heat and simmer, covered
    for one hour.

    Strain and reserve the broth, discarding solids.

    Heat the oil, add the onion, garlic and serrano chile,
    and saute until the onion begins to get translucent.

    Add the tomato, herbs and reserved fish broth and bring
    to a boil. Add the seafood, lower heat and simmer for
    10 minutes.

    Serve in bowls, garnished with green olives and chilies
    largo. (These are canned, light colored chilies. If
    desired, substitute jalapenos in escabeche or
    pepperoncini.)

    Serves 4.

    Suggested by the book "Caldo Largo" by Earl Thompson
    Signet; 1977

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Combining scallops and butter is basically never a bad idea.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Dave Drum on Wednesday, April 20, 2022 13:14:00
    Dave Drum wrote to Shawn Highfield <=-

    I was so inspired by the description (and its prominence in the novel) that I made up my own .... but I cleaned up after it was eaten and did
    not make it a permanent fixture.

    I love a good hearty fish stew. I make about one batch a year and freeze portions as Andrea is not a huge fan of it. When she's not around that
    or a meat pie are my go to's. :)

    Shawn

    ... Try cooling coffee by holding it closer to your heart.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)