(White) Fish Chowder
4 Striper fillets
2 yellow onions
4 potatoes white
1 cup celery
1 quart of cream or half half
2 bottles of clam juice
1 package of cream cheese
One cup of Chardonnay
Sous vide Stripers 140 degrees with salt oil thyme parsley, dill
Boil potatoes for 30 minutes
Cut yellow onions and brown in butter till shiny and soft
Add one cup Chardonnay
Add one quart of half half or cream
Add two bottles of clam juice
Old bay seasoning
(Red) Striper Fish Stew Recipe
For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.
- 6 tablespoons extra virgin olive oil
- 2 medium onion, chopped (about 1 1/2 cups)
- Celery Stocks
- two tablespoons minced garlic
- one cup dry white wine
- 1 cup parsley, chopped
- 2 14-ounce cans of whole or cubed tomatoes with their juices
- 2 – 8 oz of clam juice (or shellfish stock)
- 1 cup dry white wine (like Sauvignon blanc)
- 3 lb fish striper fillets Sous vide at 140 degrees for hour in Bay Seasoning
- Pinch of dry oregano
- Pinch of dry thyme
- Season Salt
- Freshly ground black pepper to taste
1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion, celery and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add red wine. Add tomato and tomato paste, and gently cook for 10 minutes or so.
2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning (oregano, thyme ). Add salt and pepper to taste. Ladle into bowls and serve.
Great served with crusty bread for dipping in the fish stew broth.
- Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
- Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
- Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
- Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!
Ceder Planked Striper
- cedar planks
- 1/3 cup vegetable oil
- 11/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 (2 pound) striper fillets, skin removed
- Seasonings -1 tsp onion powder. 1 tsp garlic powder
1 tsp chili powder 1 tsp cumin
1 tsp of sea salt
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and
garlic. Place the striper fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to
smoke and crackle just a little. Place the striper fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you
remove it from the grill.
Poor Man’s Lobster
Take a striper filet(or more than one) and cube the meat into cubes of 1″ squares. Boil 2 quarts water and add one cup
of sugar. When the water comes to a boil, put the striper chunks into the boiling water. Once the water comes back to a boil, allow three(3) minutes cooking time, and no more – watch the clock !
Gently drain into a strainer or a colander. Put the pan back onto low heat and melt butter(to suit). When the butter is melted put the striper chunks back in the pan and mix well with the butter. Now serve it on warmed plates (to avoid a quick cool down of the fish).
Shitake Mushrooms and Striper (Taste like crab!) Dan Dee’s Recipe
-Two fillets form a 7-10 pound striper, no red meat, no bones
– 1/2 cup or more of sliced shiitake mushrooms (can use the Costco dried ones if you soak them)
– Half a stick of butter.
– a cup of Dry Sherry or white wine
– minced onions I used fresh but you can use dried
– a table Spoon of Cornstarch in a 1/3 cup of water (to thicken sauce)
– some fresh lemon for the juice (about 2 tablespoons of it)
– Parsley –a littel about a tablespoon
– 6-7 large cleaned RAW shrimp
This dish is baked on a barbaque in a foil pouch (that we make). Take the fillets of Striper and salt them lightly and place them on a double foil boat. Make a cover for the boat out of foil since we will be putting it on the grill and sealing it. Lay the Raw Shrimp on top of the Striper filets.
Now we make a sauce that we cover the fillets and shrimp with that we will be cooking the Striper Fillets in. Start by cutting up the Shitake Mushroom, the onions, and parsley. Decant a cup of dry sherry, and mix in a sepperate bowl, the water and cornstarch for thickening. Also cut the lemon so we can squeze about half a lemon into the sauce.
Saute the mushrooms in the butter till tender but not brown. Then stir in the sherry and onion and reduce till onions are soft and clear.
Add the cornstarch water mixture and stir to thicken over low heat for about a minute.
Stir in the Lemon and the Parsley and heat for a few minutes.
Pour the Sauce over the raw fillets and shrimp and cover the boat with the foil cover sealing it.
Move foil packet to a medium to low flame (on a gas BBQ) or low heat on briquetes and cook for 12 minutes. If the fillets are from a bigger fish and thicker then cook for 12 -20 minutes. You should hear the concoction boiling in the foil after a few minutes as the fish steams in the sauce. Also, as an option, you can convection broil the packet for 20 minutes. I ran out of Propane once at this stage.
When you think its done, open the foil and poke thru the thickest fillet to see if it flakes. If it breaks easily, its done. Move it to a serving dish and sever with rice on the side.
A great dish to prepare with this is a recipe from my daughters food blog–Stuffed Portabello Mushrooms. From Miasyn.com
- Dried or Fresh Shitake Shrooms
- 7 Raw Shrimp (Veined)
- A stick of butter
- Dry Sherry
- Half a White Onion
- Lemon Juice or a Lemon
Nice Side Dish of Portobello Mushroom with Sausage, Spinach and Mozzarella
3/4 lb. mild italian sausage
1 medium yellow onion, sliced
1/2 cup dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6-8 large portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced
Preheat grill to medium-high heat. Oil the grates.
In a skillet over medium-high heat, brown the sausage and break it into small pieces. Add the sliced onion and cook until tender and translucent, about 5-7 minutes. Add the wine and cook until the wine is completely reduced. Add the spinach and 1/2 cup of water to the pan, and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from heat, stir in 2 tablespoons of the basil, 2 tablespoons of the parsley, and all of the cheese. Stir together and allow to cool slightly.
Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on the grill, cap side down, and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with one or two slices of tomato. Return to the grill, cap side down, and close the cover. Cook until the mushroom and filling have heated through, the cheese is melted and the tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley
WOK Steamed Striper
1 Striper 21 inches cleaned
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry.
Blend the soy sauce mixture in a small bowl and set aside.
Fill Fish Poacher Steamer with water, 1 tablespoon shaoxing (or rice) wine and the ginger strips.
Boil and then put Fish in for 8 minutes.
As soon as the fish is done steaming, transfer it out from the Poacher to serving dish. Sprinkle with Ginger slices and cilantro.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
Kosher Salt and Garlic
Canning jar tongs
- Fill the pressure canner with 3 inches of water. If the manual that came with the canner calls for more or less water, follow the manufacturer’s instructions.
- Wash the jars in hot soapy water and rinse thoroughly. You can also use the dishwasher to clean the jars.
- Place lids in a small saucepan and cover with water. Boil the lids for five minutes and turn off the heat. This softens the sealing compound, helping to ensure a good seal on the final product.
- Pack the salmon chunks tightly into the jars.
- Add 1/2 tsp. salt per pint or 1 tsp. per quart jar, if desired.
- Insert a rubber spatula into each jar and press against the fish to remove any air bubbles.
- Center a lid on each jar and screw on a canning ring. Tighten the ring to just tight; do not force the lid tighter.
- Place the jars into the canner. If you have more jars than the canner will hold, refrigerate the extras and do them in a separate batch.
- Place the lid on the canner and tighten it down. Some pressure canners have lids that twist into the lock position, others have screw-down lids.
- Place the canner over the stove eye and heat over medium high heat until steam begins to escape through the vent.
- Allow the canner to vent for 10 minutes.
- Close the vent and pressure can the salmon at 15 pounds pressure for 100 minutes.
- Remove the canner from the heat and allow it to cool to zero pressure.
- Remove the lid and remove the jars using the tongs. Place the jars on a wire rack or dish towels to cool.
- Check to make sure each jar has sealed after it is cool. The center of the jar lid should be pressed down.
Pressure Cooker Ribs
3 Baby Back Pork racks
Rub Racks with Kosher Salt
Tie each rack into a circle with twine
Put in pressure cooker with two cans of dark beer
cook for 20 minutes at 10psi
Remove from cooker, baste with honey hickory BBQ sauce
Grill glaze and serve.
SMOKED SALMON BRINE
10 quarts of water
3 cups of Kosher Salt
3 cups of white sugar
4 tablespoons of Pepper
Overnight in chilled environment
Smoke for 12 hours with Alder, Hickory, Mesquite
Striped Bass Poached in Spicy Soy Sauce
Yield 4 servings
Time 20 minutes
- 1/3 to 1/2 cup good soy sauce
- 2 teaspoons sugar
- 1 dried or fresh chili, optional
- About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
- About 1 1/2 pounds striped bass fillet, about 1 inch thick.
- 1. Combine the soy sauce, 1/2 cup water, sugar and chili in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- 2. Add the fish, flesh side down. If necessary, add a little more water, so that the liquid comes almost all the way up the sides of the fish. Add the scallions and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
JFK’s Fish Chowder Recipe
Hawaii-Style Misoyaki Butterfish
½ cup sake
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (fermented soybean paste)
Black Cod with Miso (Miso-marinated Black Cod)
2-3 black cod fillets (about 1 lb)
For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
- Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
- Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
- Preheat oven to 400 degree F.
- Preheat an indoor grill at the same time.
- Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10-15 minutes.
- Add a few extra drops of the marinate on the plate and serve hot.
- You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
- There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
- I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.
- Use 5 tablespoons miso if you prefer a deeper miso flavor.
English Cut Short Ribs
1. Season with Salt and Pepper2. Brown in Olive Oli3. Remove Ribs and Saute Diced Garlic and Onions4. Add bottle of Cabernet and Bring to a boil and reduce to 1/2 cup5. Add Ribs and Juice back in and 1-2 cans of beef croth6. Bring to Boil then simmer for 2-3 hours till tender.