Rosie makes a great fish chowder, so here is her recipe. Because we like to have fish at least once per week, this makes a very satifying meal. It is particularly good on a cool Fall day, when you need some “comfort food” after spending a long day raking up the leaves in your yard…

FISH CHOWDER

Bacon, 2-3 slices diced
1-1 1/2 lbs. fish (haddock, cod, hake, etc.)
1 can evaporated milk
1 cup water
1 medium onion, diced
2-3 potatoes, diced
1 can creamed corn
Salt & pepper to taste

Saute bacon until brown. Saute onions, but do not brown. Add potatoes and enough water to cover. Cook until potatoes are somewhat soft. Add fish and cook till flaked. Add cream corn and milk. Salt and pepper to taste. Heat through, but do not boil. May add a pat of butter to each bowlful. Serve with French bread and a tossed green salad.

Note: Rosie made this last time w/ maple-flavored bacon. It gave the chowder a delightful sweet taste without being overpowering.

Peace.

Charlie~

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A follow-up to yesterday’s post on grilled veggies could only be a recipe for a great steak.

I tend to season a lot, and this marinade/sauce for steak is a killer. Try it for you next cookout…

HERB BUTTERED SAUCE FOR GRILLED STEAK

1 c. butter or margarine
2 tbsp. freshly squeezed lemon juice
1/4 tsp. garlic powder
1/8 tsp Cayenne pepper
1/4 tsp. pepper
1 tsp. dried tarragon leaves
Dash Tabasco sauce

Put butter or margarine in a small bowl and let stand at room temperature until softened. Beat with wooden spoon until smooth and fluffy. Add lemon juice, pepper, cayenne, tarragon and Tabasco; beat until thoroughly blended. Spoon butter sauce into a serving bowl; cover and refrigerate until you are ready to serve. Makes 1 cup. Sauce can be made up to 1 day in advance. Remove from refrigerator 30 minutes before serving. Serve cold, spooned onto hot grilled steaks.

Use this on flank or New York strip steaks. Great for the grill…

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I was amused by an email from my Aussie friend Bee Bradtke of Permaculture: Design Your Paradise. Bee is trying to educate an old fool in the ways of Australian permaculture, which I had never heard of before, but which is something I can highly recommend. Visit her blog…

We discussed the glut of zuchinni and other summer vegetables, and it prompted me to post this great summer recipe to help you unload the bounty of that one single zuchinni plant you just had to have…

TUSCAN GRILLED SUMMER VEGETABLES

1 (1 lb.) eggplant, sliced into 2″
thick rounds
1 white 1/2 lb. eggplant, sliced into
2″ thick rounds
2 summer squash, cut into 2″ thick
slices lengthwise
2 zucchini, cut into 2″ thick slices,
lengthwise
2 patty pan squash, cut into 2″ thick
slices lengthwise
1 tbsp. Kosher salt
3 lg. ripe tomatoes, cut into 2″
thick slices
1 yellow bell pepper, seeded,
deveined, cut into 2″ wide slices
lengthwise
1 red bell pepper, seeded, deveined,
cut into 2″ wide slices, lengthwise
1 med. red onion, peeled, sliced into
1/2″ thick rounds
1 c. coarsely chopped basil
2 c. Tuscan Marinade

–TUSCAN MARINADE:–

1/3 c. red wine
1/3 c. olive oil
1/4 c. balsamic vinegar
2 cloves minced garlic
1 tbsp. grated orange rind
1/2 c. minced age leaves
1/4 c. minced rosemary
1 tbsp. black peppercorns, crushed

Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days. Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes each side. Serves 6 to 8. This marinade is also excellent for chicken and flank steak grilling.

Enjoy…

Charlie~

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