Steamer Pot Chowder.

Steamer Pot Chowder.

The poor man’s staple and a rich man’s delicacy.
I started the dinner with some fresh bibb lettuce, shaved carrot, cucumber, white onion and some crispy cool watercress shoots. Garlic Chevre’ Feta crisps.
When was the last time you tasted Green Goddess Dressing?
Green goddess is a salad dressing, originally containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. The most accepted theory regarding its origins point…s to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert which was traditionally served with “green eel”. Yum!
The dressing did bring back great flavours to the salad and made a great starter.

The Steamer Pot Chowder turned out scrumptious. Start with sautéing a small diced potato, carrot, rib of celery stalk, 1/2 white onion and chopped double smoked bacon for a bout 10 minutes on medium high heat.  Add the seasonings and heightened the flavours to your liking using chives, garlic, thyme, marjoram, bay leaf, dill and lemon oregano in small amounts. Ten minutes more and it should be done to perfection. Have the sea food prepped. I deveined, shelled and chopped the shrimp and halved the scallops. I cut bite size chunks of the cod.. Now add a squeeze of some lemon and a splash of white wine. Now slow simmer and add the sea food.   Ten minutes and it should be done to perfection.