Memorial Weekend Giggin'

Sunday, May 24, 2009

Memorial Weekend Giggin'

We had a big crew for our camping expedition at Coke's Camp - 11 total. We had a blast. Grillin', drinkin' fireworks, tree stand inspections, guitar and stories by the fire...well, you get the picture. We had a late night foray with frog giggin' at a nearby pond. One pass from two groups yielded 11 big bullfrogs. We even brought the little ones with us to enjoy the experience.

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Featured Recipe

Maryland Cream of Rockfish Soup
by Roberta ("Bobber") Nowell

Ingredients:

• 1/2 teaspoon minced garlic
• 1/4 cup butter (unsalted)
• 1 bunch spring onions (use up to 3/4 stem) chopped
• 2 tbsp finely shredded carrots
• 2 tbsp flour
• 2 cups chicken broth (unsalted if available)
• 2 cups whipping cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon red cayenne pepper
• 1/4 cup sherry
• 1 1/2 to 2 cups finely shredded cooked rockfish

Rockfish Preparation:

(Foil Steamed): Remove skin and all dark meat, then place filets in foil packet. Drizzle with fresh lemon juice. Lightly salt and pepper. Place 10 to 12 fresh chive stems (garlic chives if available) over filets. Seal packet tightly-cook 425 degrees for about 20 minutes. Cooking time will vary with thickness of filets. Fish should flake easily.

In soup pot melt butter. Sauté garlic, onions, and carrots until tender. Over medium heat, add flour to butter mixture stirring frequently 1 1/2 to 2 minutes. Lower heat and whisk in broth and cream. Return to medium heat, stirring frequently until mixture thickens. Add Worcestershire sauce, salt, cayenne, and sherry. Finally, add rockfish. Finely shredding the rockfish really gives this soup a rich texture. Simmer for 20 minutes Before serving garnish with fresh parsley and paprika.

Seth Hodes | Step Outside!

Sunday, May 24, 2009

Memorial Weekend Giggin'

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