Unbidden, YouTube offered up this OLD video from the “In Julia’s Kitchen” TV series. His chowder, including making stock, is very simple and fast. Minimal ingredient prep and virtually no minding the pot; it is mostly a matter of adding some ingredients and waiting 10-15 minutes. I won’t spoil the revelation re the fish, which is applicable to many other recipes.
In the second half of the episode, he makes his signature Jasper’s Pan-Roasted Lobster. Over the decades, I have ignored my own advice, to others, that the recommended portion is one per lifetime. It too is deceptively simple to make, if you are okay with the drawn-and-quartered dispatching of a live lady lobster. Fortunately for my remaining years, I won’t do the deed.
I’ve never had the chance to enjoy his haddock chowder, but I’ve never been a big fan of fish chowder - maybe because those few versions were meh. His version looks fantastic though! He had a LOT of haddock bones in there though, so no wonder his stock comes out so flavorful.
If you are “into” chowders, his Chowder cookbook is very good. I’ve made, maybe 5-6, of the recipes and they have all been great. (Maybe that’s a low ratio of made recipes, but I’m only in the mood for chowder a few times a year - so I was pleased with it).
Agreed! When the first one opened, it was good seafood with a more casual vibe than Legals. The food was definitely more seafood shack oriented with a smaller but solid menu. As more of them opened, the quality started to get inconsistent. When it sold to the chain, it became a step up from Red Lobster.
definitely a chowder fan -
do his chowder recipes start with 10 lbs of fish bones for the stock?
I find that a non–workable approach in the home kitchen . . . .
sad, but true of so many.
we did the MESA Grill in Las Vegas -
I am not a fan of burn-out your tonsils spicy foods - so I was pleasantly surprised at the sauces.
sadly… the oysters Rockefeller were horribly over cooked into rubberized beer pong balls . . . the server suggested I send Bobby and email . . . end of that place.
one chef chain where I’ve heard multiple ‘asides’ — Ramsey’s Hell’s Kitchen.
apparently he make right regular rounds to all of them - aiming to maintains his standard . . . there are some ‘other issues’ to contend with. i.e. if you plan to visit Hell’s Kitchen in Las Vegas, be sure to bring your range quality ear protection… not a place for a quiet relaxed meal.
