"Hot Seafood Chowder with Casserole is Too Hearty and Tastey and also Too Good for the Soul...!"

Seafood Soup or Chowder:

Ingredients:

2 1/2 lbs salmon (coho or sockeye)

1 1/2 doz manilla clams

3/4 lbs scallops

2 trusses lemongrass

2 bay leaves

3/4 tsp oregano

3/4 tsp basel

2 cans coconut milk

2 cartons chicken broth

1 1/2 tblsp garlic, minced

1 1/2 c onion, diced

2 c spinach (sliced like salad greens) (optional)

2 tsp salt

2 tsp blk pepper

Instructions:

Wash thoroughly and drain the seafoods and cut the meat into bite size pieces both salmon and scallops.

Pour into a medium stew pot the liquids and the spices and condiments and bring to a boil for 3-5 mins over HI heat, then simmer for 35-40 mins over MED heat.

Serving Instructions:

Pour into individual soup bowls and serve with hot crusty bread (e. g. Pan de Sal), buttered up, together with a napkin or serviette and soup spoon on the side.

Arroz con Pollo

Ingredients:

1 c sticky rice

3 tsp turmermic

2 tsp cumin

1 tsp oregano

1 tsp garlic powder

1/3 lb Spanish chorizo, sliced

4 eggs, boiled, sliced

1/2 c scallions, chopped

1 1/2 lbs porc butt

1 1/2 lbs chicken, thighs (skinned)

1 1/4 c chicken broth

2 carrots, diced

1/3 c peas (canned)

4 cloves garlic

1/3 c potato, diced

1/4 c raisins (Sultana)

4 cloves garlic

1 onion, chopped

3 tblsp canola oil

2 tsp salt

2 tsp blk pepper

Instructions:

Take chicken (de-skin) and porc and cut to bite sized pieces.

Rub dry spices thoroughly and take oil and fry in a pan including the chorizo over MED-HI heat until golden brown.

Remove the chorizo, chicken and porc to a plate aside.

Add in the rice and fry for 3 mins in the pan or skillet together with the condiments.

Take the chicken, porc and Spanish chorizo back into the skillet or pan and add in the liquids and veggies (except the scallions) and bring to a boil over HI heat, then simmer for 40 mins over MED heat scraping the base as to avoid encrusting of the rice. Finally take the melange of rice into a rounded casserole dish and top with decorative scallions and slices of egg.

Serving Instructions:

Plate individually with knife and fork and serve on the side with poultry stuffing and cranberry jam. Be sure to take out the bay leaves before plating.