Firefighter Tim makes Red Seafood Chowder and Cast Iron Jalapeno Cornbread just in time for Lent
Many of you will be looking for meat alternatives this lenten season, so in our kitchen today, Firefighter Tim offers a hearty option for you: Red Seafood Chowder and Cast Iron Jalapeno Cornbread!
Firefighter Tim makes Red Seafood Chowder and Cast Iron Jalapeno Cornbread just in time for Lent
Red Seafood Chowder
Ingredients
2 cans (28 oz) of whole peeled and stewed tomatoes
1 bell pepper
1 large sweet pepper
1 poblano pepper
1/4 jar mild banana peppers, diced
1 sweet onion
1 TBS minced garlic
2-3 large red potatoes, cubed
1 pound white fish
4 scallops
12 ounces large shrimp
6 ounces small salad shrimp
Old bay seasoning to taste
Salt and pepper to taste
1 tsp Cumin
2 tsp paprika
2 cups Spicy V8
1 can mild rotel tomatoes
Directions
Dice potatoes and boil until semi- soft. While potatoes are boiling, simmer stewed tomatoes and rotel for 20 minutes. Mash. Sauté all peppers and onion together. Add sauté mix to tomatoes. Add v8 and all seasonings. Add to tomatoes. Season fish and scallops. Sear fish and scallops. Sear shrimp. Cut large shrimp, fish and scallops into chunks. Add to tomatoes. Simmer 20-30 minutes. Enjoy!
Jalapeño Cheddar Chive Cast Iron Cornbread
Ingredients
2 cups all-purpose flour
2 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
Tablespoon Sprite
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts
3 tablespoons seeded and minced fresh jalapeno peppers
Directions
Combine the flour, cornmeal, sugar, baking
powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs,
and butter. Stir the wet ingredients into the dry until most of the lumps are
dissolved. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos,
and allow the mixture to sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees F. Grease cast iron skillet.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.