Rivers Inlet Fishing Trip and Vacation

Logie's Culinary Creations

For many years two of my greatest passions have been fishing and cooking. There is nothing better than spending the day out on the water, landing a big one, and then coming home to cook it for friends and family. My years of experience in the kitchen has led to a variety of creations that I am pleased to share with you. Recipes will be changed periodically, check back for new ones. Enjoy!

SEAFOOD CHOWDER
	Roux ½ cup butter ½ cup of flour 5 slices of bacon 1 medium onion diced 2 diced carrots 4 stalks of celery diced 1 can of chopped clams 1 ½ lbs of shrimp meat Stock 6 cups of water 2 bay leaves 1 ½ lbs of halibut 2 lbs of diced potatoes 1 tsp of thyme 1 ½ lbs of scallops 1 tsp of tabasco sauce 1 tsp of worcestershire sauce 1 tsp of dill Salt and pepper to taste 2 cups of cream	In a large stock pot bring to stock ingredients to a simmer until potatoes are cooked. Meanwhile, in a large sauce pan melt butter. Add bacon, onion, carrots and celery. Cook until tender and bacon is cooked through. Turn to low, add flour, stir and cook for two minutes. Then add stock, stir on low until roux has been incorporated. Add chopped clam and shrimp meat. Season and bring to a simmer. Finish with cream.

ROASTED HALIBUT WITH WALNUT CRUST
	1 cup chopped walnuts ¾ cup coarse breadcrumbs ¼ cup chopped parsley 2 tbsp fresh basil 2 tbsp chopped green onion ¼ cup melted butter	Place 4 to 6 7oz fillets in buttered baking sheet, brush the fillets with melted butter, season with salt and pepper. Mix walnuts, breadcrumbs, and all the herbs in small bowl, sprinkle mixture atop fish fillets, pressing to adhere. Roast fish about 8 minutes at 425F.