corn

Food Friday: Lobster Chowder

foodlogo

IMG_2393

 

 

 

 

 

 

 

 

 

 

Lobster Chowder

1 Tablespoon olive oil

1 1/2 cups cubed potatoes

1 onion, chopped

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup white wine

2 Tablespoons flour

3/4 pound cooked lobster, cut in pieces

1 cup cooked corn

1 Tablespoons butter

1 teaspoon paprika

1 teaspoon chives, chopped

2 cups milk

1 cup cream

IMG_2399

 

 

 

 

 

 

 

Cook potatoes, onion, salt and pepper in the olive oil for about 10 minutes. Add  the wine and simmer for another 10 minutes or until the potatoes are done. Sprinkle with flour.

IMG_2397 IMG_2403

 

 

 

 

 

 

 

Add lobster, corn and butter.  When butter is melted, add paprika, chives, and milk. Heat to a low simmer, stirring occasionally.

IMG_2404

 

 

 

 

 

 

 

Add cream and heat through.

 

 

Food Friday: Budin Azteca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Today we land in Mexico.  One of my favorite food places.  This is a layered casserole that is really worth the effort.  Vegetarians can leave the chicken out.  For a variation, use pork instead of chicken.

Budin Azteca  (Aztec Casserole)

2 tablespoons oil

½ cup chopped onion  (125g)

2 cloves garlic, finely chopped

 

 

 

 

 

 

 

Heat up a pan with the oil and cook onion and garlic until transparent.  Watch it so you don’t burn the garlic.

Add:

3 cups tomato puree (750g)

1.5 tsp salt

Cook until heated through

 

 

 

 

 

 

 

To another pan add:

1 tbsp butter

3 cups fresh or frozen corn kernels

2 small zucchini (courgettes) chopped

Cook a 2-3 minutes and add:

1/3 cup water

Cover and cook on low heat for 5-7 minutes until the zucchini is tender.

 

 

 

 

 

 

 

Prepare and cut into strips:

2 chiles poblanos (roasted, pealed, membranes removed)

If you don’t want to go through the roasting and peeling process, you could buy tinned whole green chiles and use them.

 

 

 

 

 

 

 

You will also need:

1 cup cooked shredded chicken

1 cup grated manchego, muenster, monterey jack or white cheddar cheese

1 cup (250ml) thick cream (crème fraiche)

corn tortillas – warmed

Assembly:

Oil a large baking dish.

Place a thin layer of vegetables on the bottom

Cover with warmed tortillas (5-6)

 

 

 

 

 

Add about half the tomato sauce to cover

Top that with half the remaining vegetables

 

 

 

 

 

Then half the chiles

Half cup cream

half the chicken

 

 

 

 

 

and half the cheese

Repeat the layers finishing with the cheese on top.

Bake in 375 degree F oven for 20-25 minutes until cheese is melted (might be a little longer)

Serve with avocado and salad.