Baby, it's cold outside.... Chowder and Crispy Shrimp

Hello December! Here we are entering one of the loveliest months of the year. The air is crisp, snow is here, ice skates are ready and hopefully my dears you have some warm scents wafting from your kitchen. 

I do love this time of  year. I can't deny it. As I've said before most of the time I choose to cook warm. However there are certain days in the week where I like to let my mind drift off to a warm places filled with sunshine, fresh fruit, and tree's in full bloom. This week while writing recipes for my demo at Clearwater and wine pairings with Harvest Wines I believe my mind was torn between a love for both seasons and in turn churned out two very different recipes. Don't fret though both these recipes can be enjoyed in the winter months.

Recipe 1: Sweet Corn and Smoked Trout Chowder

1 Cup Corn (canned or fresh)

¼ Onion

2 Stocks Celery

2 White Potatoes

1 Cloves Garlic

1tbsp Butter

1tbsp Flour

1 Cup Clearwater Smoked Trout Chopped

1 Tbsp Maple Syrup

2 Cups Cream

1.5 Cup Vegetable Stock

Salt and Pepper to Taste

Dice up your garlic, celery and onion. Then with butter add into a large pot and turn to medium heat.  Allow the butter to melt and cook these ingredients for 2 minutes. Then add in your sweet corn, potatoes and maple syrup. Let these ingredients cook out again for 2 minutes. Add in your flour then cream and vegetable stock. Stir while bringing the liquid to a boil and then let simmer on low covered for 10-15 minutes. The chowder should thicken and potatoes should fully cook. Season at the end and then serve.

 

Pair With: Mcmanis Syrah

I love this wine.. hence the picture strategically placed with flowers. Mcmanis is a Californian producer. They make beautiful wines and I suggest you get yourself a bottle and enjoy! 

Recipe 2:  Coconut and Lime Crusted Shrimp

10 Shrimp Defrosted

1 Shredded Coconut

Zest 1 Lime

Coconut Milk

Oil (as needed)

Clean shrimp and deshell. In a bowl mix shredded coconut with zest of 1 lime. In a separate bowl put your coconut milk. Hold shrimp by the tail and place dip into coconut milk. When the shrimp is fully coated dredge it in the shredded coconut and lime zest. Heat pan on medium and add 1 tbsp oil. You want to shallow fry your coconut breaded shrimp. The coconut should toast on the outside and become a golden brown as your shrimp cooks on the inside.

Pair with: Santa Rita Heroes Chardonnay- Also a lovely wine. Very crisp and palatable. With hints of floral, a very easy drinking Chardonnay.

 There you go culinary adventurers, whether you are dreaming of sun or heading to hang out by a fireplace, your mouth will be entertaining some yummy flavours.

On a side not and follow up to Pig Meat Blues... Here is a snap shot of one finished meal alla testa di porco (pigs head)

Here we have a lovely seared Testina di Porco with curry scented jasmine rice, fresh chickpea's, crisp red pepper and green onion. Mmmmmm dare you to try it!

Eat, drink and enjoy!!!