Biscayne Bay Chowder

Conch ChowderSouth Florida in the 1930's was a much different place than it is today. Long before the neon lights and the glamour of South Beach this was a place where people came to get away. Prohibition era rum runners, notorious gangsters, South American drug cartels, and even lonely old poets have all called South Florida home.
Somewhere in the mix of all this notoriety many of us still find that quiet spot to get away. With beautiful coral reefs, white sand beaches, and some of the best fishing in the world there's just not too many places I'd rather be. Made famous by the Biscayne Bay yacht club in Miami, we have our own chowders, and just like our favorite fishing spot most of us like to share them with family and friends.


Biscayne Bay Chowder

1/4 Pound Salt pork, Diced
1 Each Large onion, Chopped
2 Tablespoons Red and green bell pepper, Diced
1 Cup Beefsteak tomato, Diced
2 Cups shrimp broth
1 Teaspoon Kosher salt
1/2 Each Bay leaf, Crumbled
1 Pinch Fresh thyme
1 Pinch mace
1 dash Hot pepper sauce
3/4 Pound Yukon gold potatoes, Peeled, diced
1 1/2 Pounds Grouper, Cubed
1 1/2 Cups Whole milk
2 Teaspoons Unsalted butter
1 Cup Heavy cream

1. In a large saucepan, cook the salt pork until crisp. Add the onion and the bell pepper, and sauté until the onion is tender but not browned. Stir in the tomato and sauté a minute or two.

2. Add the broth, salt, bay leaf, fresh thyme, mace, and pepper. Bring to a boil, add the potatoes and reduce heat. Cover and simmer slowly until the potatoes are tender but not mushy, 15 to 18 minutes. Lay the fish on the potatoes in the broth, add hot sauce,cream, and butter. Cover and simmer 10 minutes, or until the fish is opaque when tested with a fork. Add the milk and the butter and reduce heat. Do not allow to boil.

3. Taste and adjust seasoning, add additional cream to thin chowder if necessary.

Strawberry Red Wine Soup

Ingredients
1 Pound Fresh Strawberries, Sliced
1 Cup Red Wine*
2 Tablespoons Blackberry Brandy
2 Tablespoons Chambord
3 Tablespoons Granulated Sugar
2 lemon slices
1 cinnamon stick
3 Whole Cloves
2 Juniper Berries
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Chopped fresh mint and mint leaves for
garnish (optional)
Directions
Prep time: 10 minutes, Cook time: 5 minutes, Cool and chill time: at least 1 1/2 hours


Slice Strawberries and set aside for service. Stir together Wine, Sugar, Lemon slices and Cinnamon stick, Juniper Berries, and Cloves in a small saucepan. Bring to a boil. Mix Cornstarch, and Water in a small measuring cup; then pour into boiling mixture**. Add Chambord, and Blackberry Brandy. Reduce heat and simmer, uncovered, until sugar is dissolved. Remove from heat and discard Lemon, Cloves, Juniper Berries and Cinnamon; let cool. Refrigerate for at least 1 hour or until well chilled. Stir in a small pinch of chopped fresh mint, if you like, and spoon over sliced Strawberries divided into 2 soup bowls. Garnish each with a mint sprig, if you like.

Makes 2 servings.
* I use a 2005 Jordan Cabernet Sauvignon -Jordan is not only my favorite wine to drink, but it’s unique flavor profile made me go searching for other uses for it. Jordan comes from the Alexander Valley region of Sonoma County, California.

**This is known as a slurry, and will thicken your sauces. Stir constantly while you allow to boil 2 minutes otherwise you will have a chalky taste to your food.

Seafood Gumbo

With the Messina family being a part of New Orleans history since the French flew their flag above the city I have a special place in my heart for it's cuisine. Family, Food, Wine, and Music being so important to the culture makes it the perfect food for any gathering!

Seafood Gumbo
3/4 Cup Bacon drippings
3/4 Cup All-purpose flour
1 Each Yellow onion, Diced
3/4 Each Green bell pepper, Diced
1 Pound Okra, Cut 1" thick
2 Ribs Celery, Chopped
4 Cloves Garlic, Minced
1/4 Cup Parsley, Chopped
6 Each Bay leaves
1/2 Teaspoon Dried thyme
1/2 Teaspoon Dried oregano
1 Teaspoon Kosher salt
1 Teaspoon Black pepper, Freshly ground
1 Teaspoon Cayenne pepper
1 dash Tabasco sauce, As desired
2 Quarts Shrimp broth
1 Pound Crabmeat, Picked and cleaned claw meat
3 Cups Cooked white rice
15 Fluid Ounces Tomato sauce
4 Pounds Shrimp, Peeled and deveined
File to season after removed from heat.

1.Heat the drippings in a large stockpot and gradually stir in all-purpose flour. Cook over medium to high heat, continuing to stir constantly until the mixture is the dark nut brown. This can take up to 30 minutes. Remove from the heat for a few seconds if it darkens too quickly, and reduce the heat slightly. If the flour burns and black specs appear, discard and begin the Roux again. Stir in the onions, green pepper, okra, celery, garlic, and parsley, and cook until the onions, pepper, and celery are tender, and the okra stops "roping". Add the bay leaves, thyme, oregano, salt, pepper, cayenne pepper,and hot pepper sauce, if using, and mix well.

2.Slowly pour in the warm broth and tomato sauce. Partially cover and simmer 30 to 40 minutes. And the shrimp,crabmeat, and simmer five minutes more until the shrimp turn pink. Thicken as necessary with file.

3.Adjust the seasoning with additional salt, cayenne, and file. To serve, remove the bay leaves, and ladle the gumbo into deep plates or bowls over a mound of rice.