Happy Thanksgiving everyone! I hope you had a great day filled with family, food and lots of fun. We had a really good day. And to top it all off, last night I submitted my book manuscript to my editor! The photos are finished and the words are ready for editing. Boy, did the time fly.

My blog will be back to normal (whatever that is!) and I'll have lots of recipes and stories to share.

Remember back in September when I went to Ireland? I promised to share the recipe for Seafood Chowder and Cheddar Mustard Scones from the Carrygerry Country House. Naill Ennis, the owner and chef has allowed me to share his award-winning recipe. Today was the day to tackle the chowder.

One of the key ingredients is smoked Haddock or Finnan Haddie. It's not readily available here, so I went online to see what I could find. There are two main sources. Seattle and Maine. I spoke with Richard at Stonington Seafood in Maine. He was able to ship the Finnan Haddie to me and had a great sale and shipping price. If you're new to Finnan Haddie, here's Richard's description from his website:

"Finnan Haddie is made from the thickest fillets of hook caught haddock. This Finnan Haddie is prepared with extra-large haddock from the World’s most responsible wild haddock fishery. Finnan Haddie is a unique product that carries a flavor distinct from any other smoked seafood. It is a time-proven food with a unique flavor that once tasted, is never forgotten. That is why so many families, for over a century, continue to cook Finnan Haddie for a special or cozy comfort meal."

One fish down, just a few to go. I went a seafood shop in Madison to find the salmon, cod and mussels. I also purchased the fish stock rather than making my own. If you can find it at your seafood shop, it's a great time saver and they often have access to more bones and scraps for a better stock.

Here's the beautiful selection of seafood ready for the chowder prep:

I chopped, minced and simmered the vegetables, added the seafood and finally the cream. It was just as I remembered the first night at the Carrygerry Country House. Warm, comforting and delicious. I so wish you could smell the aroma of this wonderful chowder!

Now on to the scones. The scones are made with sharp Cheddar cheese and dry mustard. The night I ate at the Carrygerry House, the scones were on the table just as I sat down. They were still warm and paired perfectly with the Guiness that Gillian, the co-owner (Niall's wife), offered me as I arrived.

To make the scones, I grated the butter and cheese so they'd be the same texture. I needed to add just a bit more (I used a full pint) buttermilk. I think Irish butter and American butter may have different water content. Other than the liquid, but recipe made scones just as I remembered.

Niall Ennis

CARRYGERRY COUNTRY HOUSE

Newmarket-on-Fergus,

061 360500

SEAFOOD CHOWDER

To print this recipe click HERE

In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5 – 6 minutes.

Add the fish stock, salt & pepper, gentle simmer for 15 minutes.

Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.

Add cream and simmer for 5- 6 minutes

Garnish with chopped dill and serve.

2 large tablespoons butter

2 medium Onions – finely diced

2 large Carrots – finely diced

4 sticks Celery – finely diced

1 Leek – finely diced

1 ½ Lt Fish Stock

Salt & freshly ground Black Pepper

Juice 1 ½ Lemons

750g Fresh Salmon – diced

500g Mussel Meat

500g Smoked Haddock

1Kg Cod or similar white fish

400ml Double Cream

Chopped Dill

FISH STOCK

50g Butter

200g Onions

2kg White Fish Bones

(Preferably sole or turbot)

Juice of ½ Lemon

6 Pepper Corns

1 Bay leaf

Parsley Stalks

5 Lt Water

Melt butter in a thick bottomed pan

Add the sliced onion, the well washed fish bones and remainder of the ingredients except water

Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes

Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

CHEESE & MUSTARD SCONES

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600G Plain White Floor

135g Butter

350g Mature Cheddar

¾ pt Butter Milk

3 Tbls Baking Powder

3 Tbls English Mustard Powder

2 pinches Salt

Mix all dry ingredients

Add butter & grated Cheese

Add buttermilk and mix well

Knead well and cut to size

Brush with egg wash and cook for 12/15 minutes at 220* (about 425 F)

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Enjoy with friends and family! Be safe and be kind.