I wanted to make something with the frozen calamari rings that I bought the other day and I didn’t want to fry them. Looking around the internet, I found an idea at about.com that I thought I could work with. Unfortunately, I woke up this morning with a severe case of “c’est moi qui le fait!” which loosely translated means, “I’M doing this!”
To the market I went, pretty much shopping for the ingredients recommended by the recipe at about.com. Understandably, I opted for the fresh tomatoes rather than the canned, a spicier onion, more garlic; just little things. I was completely in agreement with the scotch bonnet but instead of one, I bought two.
Lots of beautiful vegetables in the market today. The red potatoes were especially fetching. I’ve got to find something to make with fennel! This is the season and I love a cucumber fennel salad, but I want to branch out.
Anyway, peppers, carrots, celery, onion, garlic, bacon, a little butter, how could you go wrong? I’ll tell you how.
The recipe called for the scotch bonnet to be enclosed in a tied cheesecloth pouch with the herbs and cooked in the chowder like that. I didn’t do that. I dumped everything directly in the pot. I did remove the scotch bonnet seeds and I only used one scotch bonnet, thank the lord. The chowder is excellent but truly, truly spicy.
For the original recipe go here: http://homecooking.about.com/od/soups/r/blss178.htm. If you are looking for a thrill:
C’est Moi Qui le Fait Calamari Chowder
2lb frozen calamari rings
1/2 cup bacon, diced
1 tbsp butter
2 large ribs of celery, diced
2 large carrots, peeled and diced
1 large onion, diced
1 large bell pepper, diced
3 large cloves of garlic, chopped
1 scotch bonnet, seeded and chopped
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 large bay leaf
1/2 tsp each; pepper, ground cloves, ground cinnamon, ground nutmeg
1 tsp salt
4 cups of fish stock
1 lb of tomatoes, pureed
2 tbsp of tomato paste
2 tbsp of lime juice
1 tbsp dark soy sauce
1lb of red potatoes, peeled and diced.