SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S INSTANT (Ground) CORNED-BEEF-STYLE SEASONING BLEND

A quick and easy method in which to add
a corned-beef
flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast.

I came up with this recipe so I could prepare grilled Reuben sandwiches
any time to my heart's desire...

Yield: (1/2 tablespoon)

Prep: 5 Mins.

INGREDIENTS

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cinnamon

--3 lbs sliced/shredded cooked venison/moose/beef

--1/2 cup hot broth (either venison/moose/beef)

METHOD

In a small bowl/ramekin, mix all ingredients.

Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor. 

Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

SANDRA'S ALASKAN MOOSE ROAST - PRIME RIB STYLE

A simplistic method using minimal spices and ingredients
to guarantee utmost flavor
of our prized Alaskan moose roasts; prime rib style, that is!

Servings: (8-10)

Prep: 5 Mins.

Roast:  1 Hr. 20 Mins.

INGREDIENTS

4 lb. boneless moose roast (tied with kitchen string)

6 fresh medium garlic cloves, sliced in half

Canola oil (sufficient amount to rub entire exterior of roast prior to seasoning)

Fresh ground black pepper (we like to use a lot!)

Kosher salt (a fairly nice dusting)

METHOD

Remove roast from refrigerator 1 hour prior to roasting (tie with kitchen string if not already done). Using a sharp boning knife, poke as many small holes all over uncooked roast to insert the number of garlic clove halves; push in holes. Let prepped roast sit at room temperature for 1 hour (this is an important step to relax meat fibers).

Meanwhile, preheat oven to 450 degrees for a minimum of 15 minutes.

Rub roast with canola oil, and season exterior with freshly ground black pepper and kosher salt.

Place roast fat-side up on roast rack inside a shallow-sided roasting pan. Insert a meat thermometer into middle of roast.

Roast uncovered at 450 degrees for 20 minutes.

After 20 minutes of high-heat cooking, reduce heat to 350 degrees and continue to roast for 1 hour, or until meat thermometer registers 135 degrees for medium rare doneness (temperature will increase while standing another 5 to 7 degrees).

When 135-degree internal temperature is achieved, remove roast to a carving board. Tent loosely with parchment paper then foil (do not let foil touch roast directly) and allow roast to rest (without cutting) for at least 20 or more minutes to allow inner juices to redistribute. ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tips: Start checking internal roast temperature for a 3-lb roast (subtract appx. 15 minutes), or for a 5-lb roast (add appx. 15 minutes) of roasting time during the final 350-degree cooking time.

This method of roasting wild Alaskan game works well with venison (deer), caribou, beef., et. al...

SANDRA'S ASIAN-STYLE STIR-FRY SAUCE (Homemade)

An incredibly quick and easy stir-fry sauce recipe
that pairs well combined with a variety of Asian meat, poultry, and vegetable
stir-fry main dish meals...

Prep: 10 Mins.

Cook: 5 Mins.

Yields: (Appx. ¾ Cup)

INGREDIENTS

2 tablespoons low-sodium soy sauce

1/4 cup + 2 tablespoons chicken broth

3 tablespoons rice wine

2 tablespoons honey

2 teaspoons sesame oil

Pinch of white pepper

1 tablespoon vegetable oil

2 teaspoons granulated garlic

2 teaspoons ground ginger

1 tablespoon arrowroot (or cornstarch)

2 tablespoons cold water

METHOD

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve arrowroot in 1/4-cup cold water (slurry), and set aside nearby.

Heat all ingredients, except slurry, in a small saucepan until gently boiling.

Reduce heat to medium and cook for 1 minute. Mix the slurry (as it will tend to settle), and add to saucepan while whisking.  Cook, whisking, until the sauce boils and thickens.  Remove from heat and use this sauce with your favorite meat and/or vegetable stir-fry recipe. ~ Enjoy!

SANDRA'S JAPANESE RESTAURANT-STYLE SALAD and DRESSING

This light and flavorful salad n' dressing tastes very similar to major Japanese
chain restaurants and pairs stupendously with Asian main dishes...

Prep: 15 Mins.
Servings: (6 to 8)

INGREDIENTS:

Dressing (Yields 1-1/2 cups):
1/2 cup finely chopped sweet white onion
1/2 cup canola oil
2 tablespoons water
2 teaspoons ground ginger (or 2 tablespoons freshly grated)
2 tablespoons minced celery
3 tablespoons ketchup
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground black pepper

Sandra's Restaurant-Style Japanese Salad Dressing
(Click for recipe)...

Salad:
1 bunch heart of romaine, sliced into 2-1/2" x 1/4" strips
1 carrot, shredded
3 celery ribs, thinly sliced on the diagonal

Garnish:
--Toasted sesame seeds

METHOD:

Add all dressing ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds, until dressing is smooth. Let dressing stand a minimum of 4 hours in refrigerator for flavors to meld before serving.

Add all salad ingredients to a medium glass bowl, and toss to combine. (I like to place the salad in the refrigerator for about 15 minutes to ensure it is cold prior to serving.)

When preparing individual servings of salad, top each with a light drizzle of dressing and a sprinkling of sesame seeds. ~ Enjoy!

SANDRA’S ADDICTIVE BAKED-STYLE SMASHED TATERS

These smashed potatoes are insanely delicious and a 

perfect accompaniment that doesn't require gravy, 

although if you so choose they’re fabulous that way too...

Prep:   10 Mins.

Cook:  15 – 20 Mins.

Servings: (8)

INGREDIENTS

6 russet potatoes, peeled and chopped into 1” cubes

2 tablespoons unsalted butter

¼ cup sour cream

1 tablespoon freshly-prepared bacon bits

1 tablespoon fresh chives, chopped

¼ teaspoon pepper

½ cup shredded medium cheddar cheese

METHOD

Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

SANDRA'S MEXICAN-STYLE PREMIUM CORNBREAD

Very hearty, flavorful, and moist cornbread
with the addition of fire-roasted green chilies,
Mexican corn, and cheddar cheese...

Servings: (8 to 10)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (20 to 25 Mins.)

INGREDIENTS

1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray a 8" round baking dish (or 8"x8" square baking dish) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Pour the cornbread batter into prepared baking dish.

Bake for 20 to 25 minutes, until cornbread is done (when a toothpick inserted in center comes out clean). Run knife around rim of baking dish, and cut cornbread into 9 serving portions. ~ Enjoy!

SANDRA’S COMFORTING NEW ENGLAND STYLE TRI-SEAFOOD CHOWDER

A deep-flavored, luxurious-textured chowder

with generous chunks of white king salmon,

lobster tail chunks, and shrimp adorned with a few simple ingredients

so the seafood takes center stage...

Servings: (6 to 8)

Prep: 10 Mins.

Cook/Stand: 40 Mins.

INGREDIENTS

4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices

2 tablespoons unsalted butter

1 white onion, chopped

2 ribs celery, cut into 1/4” thick slices

2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning

1 dried bay leaf

1 garlic clove, minced

2 tablespoons all-purpose flour

1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes

3 cups low-sodium chicken stock

1 cup quality white wine

¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)

¾ lb. cooked shrimp

¾ lb. cooked lobster tail chunks, thawed (from Costco)

2 cups heavy cream

Freshly ground sea salt

Ground gray pepper

Garnish

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread

METHOD

Fry bacon in dutch oven over medium-high heat until brown and crispy.  

Remove cooked bacon to a paper towel lined plate using a slotted spoon, 

and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.  

Add flour, and garlic, then sauté for 1 minute.

 Add the potatoes, broth, and white wine to cover vegetables 

(add water if more liquid is needed to do so). 

Bring to a boil, scrape bits off of bottom of pot, 

then cover and boil for 10 minutes. 

Reduce the heat to low, 

then gently fold in white king salmon chunks, 

and cook over low heat for 5 minutes.  

Gently fold in lobster tail chunks, shrimp, 

and reserved bacon, 

(being careful not to break up white king salmon chunks), 

then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit, 

covered, for 5 minutes to ensure 

that the fish continues to cook 

(without overcooking the fish or other seafood).

 Taste for seasonings; adding salt and pepper to your desired level.  

Toss bay leaf. 

Serve chowder in individual bowls, topped with fresh parsley, 

along with warm, crusty French bread 

for sopping up the delicious broth. ~ Enjoy!

SANDRA’S TRIED N’ TRUE ALASKA KING SALMON-BAKE-STYLE FILLETS

A simple and fabulous

way to get that local

Alaska Salmon-Bake-Style

essence at home...

Servings: (4)

Prep: 5 Mins.

Grill: 15 to 20 Mins.

INGREDIENTS

4 (8 oz.) boneless, skin-on, 2” thick salmon fillets

Kosher salt and freshly ground pepper

6 tablespoons dark brown sugar

4 tablespoons butter

2 tablespoons lemon juice

Side options:

--Prepared steamed rice

--Prepared garden salad

METHOD

Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).

Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.

Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes.  Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.

Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.

SANDRA’S LEBANESE-STYLE QUINOA (“KEEN-WA”) and SPINACH SALAD

A light and delicious Middle Eastern
type of salad that’s quick and easy
to prepare; the quinoa provides a
delicate nutty flavor that’s
rich in fiber, iron,
and 8 essential amino acids...

Servings: (4)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

Quinoa – (Yields 2 cups cooked):

1 cup water

1/2 cup Organic Whole Grain Quinoa

Pinch of kosher salt

Salad and Dressing (together):

1 generous handful fresh cilantro, chopped

½ cup chopped green onions

½ red bell pepper, chopped

2 tablespoons chopped fresh mint

2 garlic clove, grated

2 tablespoons chopped fresh basil

½ cup fresh lemon juice

4 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

½ lb. baby spinach, stems removed

METHOD

Cook the quinoa by bringing 1 cup of water and kosher salt to a boil in a small heavy-bottom saucepan.  Stir in 1/2 cup quinoa and bring back to a boil, cover, and cook over medium heat for 15 minutes.  Remove from heat, fluff with a fork, re-cover, and let stand to finish cooking for 15 minutes.  Let cool to room temperature.

Once quinoa is cooled, toss it together all the ingredients in a medium bowl, except the spinach, cover, and chill for a minimum of 1 hour for flavors to meld. 

Serve by placing baby spinach equally into four serving bowls, and top with chilled salad/dressing, (or family style by tossing the spinach together with the other ingredients beforehand). ~ Enjoy!

SANDRA’S THAI-STYLE SWEET POTATOES and CARROTS

A simple to prepare 

superbly delicious side dish

that you’ll probably be making

over and over again...

Servings: (4)

Prep: 10 Mins.

Bake Time: 45 Mins.

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1” cubes

2 large carrots, peeled and cut into 1” chunks

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon dried cilantro

2 tablespoons quality maple syrup

Kosher salt and freshly ground pepper, to taste

METHOD

Preheat oven to 350 degrees.

Place chopped vegetables and remaining ingredients in a medium bowl; toss to coat.  Pour mixture into an 8”x8” casserole dish, cover, and bake for 45 minutes ~ Enjoy!

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

Fine-grain kosher salt and freshly ground pepper, to taste

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!

SANDRA'S DECADENT GERMAN-STYLE BAKED APPLES

This recipe was created due to an 
influx of wonderfully
delicious apples I had on hand...

[Today (12-18-11) I just found that 
two sites re-posted my recipe 
and this photo @ the following links:
1) Driving and Dining; and
2) What's for Dinner]

Also, at http://aquieterstorm.tumblr.com/page/44

Servings: (4)

Prep: 10 Mins.
Bake:  1 Hr.

INGREDIENTS

4 organic apples (I used Cripps Pink – also called Pink Lady; fall apples from Washington)

4 tablespoons fireweed honey

1 tablespoon butter, room temp.

1/2 teaspoon fresh lemon juice

½ teaspoon vanilla extract (I used half of a scraped organic bourbon vanilla bean)

1-1/2 teaspoons organic ground cardamom

¼ teaspoon organic ground nutmeg

2 tablespoons chopped candied pecans

1 teaspoon chopped organic crystallized ginger

Optional:

--French Vanilla Ice Cream

--Caramel Sauce

--4 Whole Maraschino Cherries, with stems

METHOD

Preheat oven to 350 degrees.  Pour ¼” deep of lukewarm water into bottom of a square 8”x8” baking dish, and set aside.  Mix the remaining ingredients in a small bowl, and set aside.

Cut the very top off of the apples and scoop out the core; leaving a well while taking care not to cut all the way through the bottom.  Using a vegetable peeler, remove a strip of peel around the middle outer diameter section of each apple (so they can breathe while baking).

Method in which to prep
the apples

Equally fill each apple with stuffing mixture from small bowl. 

A filled apple

Place filled apples in the prepared baking dish. Bake, covered, for 40 minutes. Uncover, and continue baking for 20 additional minutes, or until apples are tender to your liking.

Fresh out of the oven
dripping in gooeyness

Serve the baked apples while hot in individual bowls, top each with a scoop of ice cream, drizzle them with caramel sauce, and top with a maraschino cherry. – Enjoy!

~~~~~~~~~~

Tip:  I prep all the ingredients beforehand to make assembling a breeze, except for the apples that I do lastly to prevent oxidation prior to baking.

SANDRA'S CHARCOAL GRILLED CEDAR PLANK WHITE KING SALMON – JAMAICAN STYLE

The flavor achieved by grilling fresh Alaska King Salmon
on cedar planks is second
to none...

Serves: (4)

Pre-Soak Plank: Min. 4 Hrs.
Prep: 5 Mins. |
Marinade: 30 Mins.
Grill: 20 to 25 Mins.

Non-treated Cedar Plank:
Weigh down and soak cedar plank totally immersed in water for a minimum of 4 hrs.

**Marinade:
2 teaspoons jerk seasoning
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and ground pepper, to taste

***Alaska King Salmon
4 6oz. - 2” thick, boneless, skin-on white king salmon fillets (or red king salmon, or halibut)

--Prepared steamed rice
--Prepared coleslaw
--Garnish with fresh cilantro leaves

METHOD

Begin by soaking the cedar plank fully immersed in water, as directed above, for 4 hrs. by weighing it down (I use a heavy-bottom stainless steel saucepan with a large-full can of goods inside of it).

Simply
irresistible...

A half hour before grilling, begin by whisking the marinade ingredients in small bowl, and brush liberally on flesh-side of king salmon fillets. Place seasoned king salmon into a shallow non-reactive (glass) dish, skin-side down, cover with plastic wrap, and place in refrigerator to marinade for 30 minutes.

Prepare charcoal for grilling by making one half of bottom “in-direct heat” (no charcoal), and the other “direct heat” (a pile of charcoal), and place a spray bottle with pure water close by to douse possible flare-ups on edges of cedar plank.

Place cedar plank onto “direct” side of grill to preheat and slightly sear for 3 to 5 minutes, with lid closed.

Open grill, and move cedar plank to the “indirect” side, and brush top of plank just where you’ll be placing the king salmon fillets (please do not brush edges to avoid unnecessary flare-ups). Place the king salmon fillets onto the cedar plank skin-side down, close lid, and grill for 20 to 25 minutes, just until salmon is cooked through and flakes easily with a fork. Check periodically for possible flare-ups, and spray the edges of plank with water, if present, (not the fish please ;).

Place a baking sheet lined with foil close by, and when king salmon fillets are done, use care while removing the extremely hot plank to the baking sheet (I do so using two large spatulas). Lightly tent salmon with foil and let stand 5 minutes for juices to redistribute. Serve cedar plank white king salmon with fresh cilantro leaves, steamed rice, and coleslaw. – Enjoy!

~~~~~~~~~~~~~~~
Tips: A slightly longer cooking time is necessary because the plank absorbs more heat, versus placing the king salmon fillets directly on the grill. 

Also, please use your cedar plank for grilling only once, then toss it!

(I purchased my cedar planks at Fred Meyer in the cookware section, which came 2/pkg.)

SANDRA'S INCREDIBLE CHICKEN CHALUPAS TEX-MEX STYLE

I have enjoyed these chalupas for years 
at a local eatery,
but they have since closed their doors 
so this is my reiteration...

Servings: (4)
Prep: 20 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS:

***Chalupas:
1 tablespoon olive oil
2 cooked boneless-skinless chicken breasts, roughly shredded
1/2 cup chicken low-sodium broth
2 teaspoons bacon grease
1 can of refried beans
4 (8”) corn tortillas, lightly sprayed with oil
1 cup monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

***Garnish:
3 cups romaine lettuce, shredded
2 roma tomato, chopped
2 green onion, chopped
Jarred pickled jalapeno slices
1 sm. jar whole baby corns spears, drained
1 lime cut ino 4 wedges

***Dressing
4 tablespoons mild green tomatillo taco sauce (I prefer La Victoria)
1 tablespoon juice from pickled jalapeno jar
1 teaspoon hot horseradish (not sauce)

METHOD:

Preheat oven to 375 degrees. Make the dressing by combining all ingredients in small bowl, and set aside.

In a small saucepan over low heat melt the bacon grease, and add the refried beans while stirring, and heat just until warm, and set aside.

Heat olive oil in skillet over medium heat. Add the shredded chicken and heat just until it begins to slightly brown, and add broth while scraping bits from bottom of pan, and heat until skillet becomes devoid of water while occasionally stirring; turn off heat.

Spray bottom side of tortilla with oil. Spread the refried beans on dry side of corn tortillas, sprinkle each equally with chicken, and both shredded cheeses. Place in the oven and bake until the cheese melts, about 10 to 15 minutes.

Gently remove warmed tortillas from oven, and place each on serving plat. Garnish each tortilla equally shredded lettuce, chopped tomatoes, sliced green onions, sliced pickled jalapenos, and then place baby corn spears, and a wedge of lime around outside of plates. Drizzle with equal amounts of dressing – Enjoy!


~~~~~~~~~~~~~~~~~~~~~


Tip:  This is also great with a dollop of sour cream, guacamole and homemade salsa.

SANDRA'S EGG DROP SOUP - RESTAURANT STYLE

A very satisfying, quick, and easy
way to prepare egg drop soup...

Servings (4)

Posted by Sandra
Prep: 5 Mins. |
Cook:10 mins.

INGREDIENTS

· 5 cups chicken broth, divided
· 1/3 cup carrot, grated
· 1/3 cup frozen peas, thawed
· 1/3 cup cabbage, finely diced
· 2 green onions, finely sliced on the diagonal
· 1/4 teaspoon garlic powder
· 1/4 teaspoon ground ginger
· 1/4 teaspoon salt
· 1/8 teaspoon finely ground pepper
· 1-1/2 tablespoons cornstarch
· 4 eggs, beaten

METHOD

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan, along with the carrots, peas, cabbage, green onions, and garlic powder. Stir the ginger, salt and pepper into the saucepan, and bring to a boil for 5 minutes.

Meanwhile, in a small bowl, stir together the remaining broth and cornstarch until smooth, and slowly add to soup while whisking (you can add more/less cornstarch to achieve your desired thickness, just mix it with a bit of liquid first).

In a small bowl, whisk the eggs using a fork. Reduce heat just until soup is still simmering, and while whisking in a clockwise motion very slowly drizzle the eggs to form ribbons (eggs will cook immediately). - Enjoy!

SANDRA'S WORLD-CLASS ALASKA TRI-SEAFOOD CHOWDER - NEW ENGLAND STYLE

An exceptionally textured Alaska seafood chowder
as it is super flavorful because it's thickened
using cooked down vegetables, not flour...

Servings:  (8 to 10)
Prep: 15 mins. |
Cook: 50 Mins. to 1 Hr.

INGREDIENTS:

½ lb. bacon, cut into ½” strips
2 onions, finely minced
3 carrots, peeled
--(2 finely minced, and 1 chopped)
3 medium russet potatoes, peeled
--(1 finely minced, and 2 chopped)
3 stalks celery with leaves
--(2 stalks finely minced, and 1 chopped)
2 garlic cloves, minced
3 tablespoons flour
2 bay leaves
1-1/2 teaspoons old bay seasoning
Kosher salt and ground pepper, to taste
1 lb fresh halibut, cut into 1” cubes
1 lb fresh salmon, cut into 1” cubes
1 lb. fresh shrimp/prawns, peeled & de-veined
1 pint half and half
2 tablespoons fresh parsley

--Prepared warm and crusty French loaf slices

METHOD

In dutch oven, to make broth saute bacon until browned, add 'minced' veggies, and stir until cooked (be sure to place the remaining 'chopped' potatoes and carrots covered with cold water in a small bowl to prevent oxidation). Sprinkle flour into pot and stir two minutes longer. Add some salt and pepper, bay leaves, and old bay seasoning.  Add water to pot to cover veggies by a couple of inches, (more for a soup, or less for stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce to a simmer, cooking for 30 minutes to make a nice broth that will be used to make the chowder (the vegetables should have nearly disappeared so you should now have a thickened consistency).

Add remaining 'chopped' veggies and let them simmer for 20 to 30 minutes, just until potatoes and carrots are tender. Check seasoning for salt and pepper, and if too thick add water at this point.

Add halibut, salmon, and shrimp. Allow seafood to cook just at a low simmer until tender, about 3 to 5 minutes. Don’t overcook, just until salmon flakes. When seafood is done remove from heat (we do not want the cream to curdle), now add the half and half, and fresh parsley. Remove bay leaves and toss.

Serve with the warm french loaf cut into diagonal slices, and place them alongside of bowls chowder. ~ Enjoy!


~~~~~~~~~~~~~~~~~~~~~

Tip:  You can use alternate seafood, including clams, scallops, lobster, etc.