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Kevin Cornish




Super Creamy Seafood Chowder

From the kitchen of chef Kevin Cornish
 
1 quart half and half
2½ cups whole milk
½ cup flour
½ cup cornstarch
1 tablespoon kosher salt
2 teaspoons onion powder
½ teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon sugar
Juice from 3 cans of clams (if not using clams, use 1 bottle clam juice)
1 stick of butter
2 tablespoons tubed garlic paste or fresh cloves smashed into a paste
1 small onion, diced to about ¼-inch thickness (about 1 cup)
½ cup red pepper (chopped to ¼-inch thickness)
2 stalks celery (chopped to ¼-inch thickness)
1 cup frozen or fresh corn
2 to 2½ pounds sauteed seafood of choice (recommended ¾ pound haddock, cod, or other white fish cut into large chunks, ½ pound small bay scallops, 3 small cans of chopped or baby clams, ½ pound cooked shrimp or cooked lobster meat in bite-size chunks)
 
Mix dairy, flour, cornstarch, salt, onion powder, white pepper, garlic powder, sugar and clam juice together with a whisk in a Crock-Pot, double boiler, or very heavy pan. Cover and slowly bring up to temperature, whisking frequently to stop any clumping of flour. Do not boil. When cream base is close to temperature, in a large pan with ¼ stick of butter, saute garlic and vegetables until tender and translucent (about six or seven minutes), but do not brown vegetables. Add to cream base. In the same saucepan, add another ¼ stick of butter and saute white fish and scallops until they have lost their transparency. Add clams and shrimp to pan and toss to heat for another minute or two. Add to cream base. Stir well and simmer on very low heat for 30 minutes. Adjust seasoning with salt, pepper, garlic and butter if needed. Serve with oyster crackers.




In the kitchen with Kevin Cornish


09/25/14



What is your must-have kitchen item?

I have a canister ― we have it at the Rib Shack and I have it in my kitchen. I have what I call ‘kitchen spice’ in it, which is salt, pepper and garlic. That’s kind of my go-to spice for almost everything. I would have to say if I had to keep one thing in my kitchen, that would be it.
 
What would you choose for your last meal?
I’d like to say a nice thick rib-eye steak with mushrooms on it with grilled asparagus and bearnaise sauce and mashed potatoes.
 
Favorite restaurant besides your own?
Cotton. 
 
What celebrity would you like to see eating at your restaurant?
They would probably be musicians, and it would be either the singer-songwriter Frank Turner or Grace Potter from Vermont.
 
What is the biggest food trend in New Hampshire right now?
I’d have to say probably locally-sourced food, which is great. I think a lot of people are kind of seeing the light when it comes to GMOs and the food that’s produced by the corporate giants without any consideration of what’s going into it. I like that trend. 
 
What is your favorite meal to cook at home?
I don’t have a lot of time to cook at home and I usually don’t get home until late. I probably cook more soups than anything. I like soups because they’re easy for me to heat up with I get home. They’re just as good the next day. ... I’d have to say either soup or Chinese pie; I love Chinese pie.
 
What is your favorite dish on your restaurant’s menu?
I’d say right now, maybe our bacon Sriracha deviled eggs. ... When we were coming up with these, we tried probably 30 or 40 deviled egg recipes. The Sriracha adds a nice golden color to the eggs. They’re really yummy.
— Emelia Attridge 





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