Last week was the launch of the long anticipated blkfoodnetwork.com and your girl (that’s me) is dishing out some of my favorite recipes on the site. You can also expect to see some amazing recipe videos from my other network friends, as well as, current foodie news. While this is much like a beta launch, we have already received an overwhelming outpour of positive feedback from our friends and followers around the inter-webs. I personally, am very excited about our potential for growth given all this excitement.
If you decide to pay the site a visit my recipes are the Bermuda Inspired Fish Chowder and The Jacked Chocolate Malted Milkshake. Use either of those links to watch the videos and make sure to check out the site blkfoodnetwork.com. We love your feedback so comments are welcome!!
Bermuda Inspired Fish Chowder - All though I grew up in San Diego I don't think I've ever tasted fish so fresh like my visit to Bermuda and this chowder embodies that great experience with each bite.
- 1½ lb. white fish fillets, finely diced (ex. snapper, bass, grouper or cod)
- 64 ounces seafood stock
- 28 ounce can of tomatoes, drained and chopped
- 1 medium onion, chopped (1½ cup)
- 3 stalks celery, chopped (1½ cup)
- 1 red bell pepper chopped (1 cup)
- 5 large cloves of garlic, chopped
- 3 dried bay leaves
- ½ cup of chopped parsley
- 1 cup of white wine
- ½ cup agave nectar
- ½ cup ketchup
- ¼ cup extra virgin olive oil
- 4 t tablespoons worcestershire sauce
- 3 tablespoons lemon juice
- 2 teaspoons salt
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon cinnamon
- Optional: sherry pepper sauce, rum
- In a large pot, on medium low heat, add the olive oil and garlic and cook for 3 minutes.
- Add the onion, celery, parsley, red pepper, and tomatoes; raise heat to medium and cook 10 minutes, stirring periodically.
- Add in the seafood stock, thyme, cayenne, paprika, bay leaves, cinnamon, salt, pepper, lemon juice and ketchup and bring to a boil.
- Add the finely diced fish and agave nectar and cook uncovered for 90 - 120 minutes on medium. Periodically, use large whisk to stir and break up the fish pieces. While the chowder is cooking, be sure to constantly remove any impurities that may rise to the surface.
- Fish out bayleaves, Chowder is traditionally served warm with a tablespoon of rum and a few dashes of sherry pepper sauce.