I tried a great recipe for chicken cacciatore the other night. I played just a bit with it, but I have found that Giada knows her stuff. Check out the great recipe here.
I also was given a lovely gift from my neighbor, about 8 plus cups of lobster stock, I had no idea what to make and had narrowed it down to three different recipes, one for Lobster Risotto, Braised Salmon, and Lobster and Corn Chowder. I chose to go with the chowder as on a cold and rainy night what sounds better that some warm soup?
Here is how I modified the recipe.......
The ingredients called for in this recipe are
3 live hard-shell lobsters (1 1/4 pounds each) I did not need these as I had stock and bought some langostino meat to use instead of the lobster meat. This was cheaper and added the same flavor.
3 medium ears yellow or bi-color corn I used two cans of sweet corn instead
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice I just used 1 teaspoon of bacon fat instead. I have found that when bacon is used to this degree it can take over the flavors of the other ingredients
4 tablespoons unsalted butter
1 large onion (10 ounces) cut into 3/4-inch dices
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 teaspoons Hungarian paprika
1 1/2 pounds Yukon Gold, Prince Edward Island, or other all-purpose potatoes, peeled and cut into 3/4-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Kosher or sea salt and freshly ground black pepper
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
I added 1/2 cup of diced celery, 1 teaspoon of sherry and 1 tablespoon of flour and used them to add flavor and get a thicker chowder. The sherry I added when the onions and celery where almost done cooking in the bacon fat and butter, I then added the flour and potatoes. I love the way this turned out and would make it again.