Bacon the way it's suppose to be!

100-120 ea   Puff Pastry Circles, Eggwashed And Baked Off

1#   Unsalted Butter, Diced

2-1/2 #   Bakers Bacon, Double Smoked, Small Diced

2#   Button Mushrooms, Washed And 1/4’ed

12 ea   Leeks, Small Diced And Washed

12 ea   Carrots, Peeled And Small Diced

3 bunches   Celery, Washed And Small Diced

1/4 cup   Garlic, Cleaned And Chopped Fine

6#   Pearl Onions, Cleaned

16 ea   Russet Potatoes, Peeled And Small Diced

1 can   Clam Juice

1/4 cup   Lobster Base

1/2 gallon   Heavy Cream

To thicken   Roux

To taste   Kosher Salt And Ground Cayenne Pepper

To taste   Dry Sherry Wine

10 #   16/20 Shrimp, P&D, Tail On

5#   20/30 Scallops, Dry Packed, Cleaned

5#   White Fish, Medium Diced




12 Each…………..Roma Tomatoes, Washed, Seeded, And Small Diced

4 Bunches………Chives, Thinly Sliced

1 Each……………Puff Pastry Circle




-Cut And Bake Off The Puff Pastry And Reserve

-Melt Butter In A Thick Bottom Pot

-Add Bacon And Render Out (Cook Halfway)

-Add The Mushrooms And Brown Off

-Add Leeks, Carrots, And Celery And Cook Until The Leeks Turn Clear

-Add The Garlic, Pearl Onions, And Potatoes And Cook For Another Few Minutes

-Add The Clam Juice, Lobster Base, And Cream And Bring To A Low Simmer

-Season With Salt And Pepper

-Thicken To A Chowder Consistancy With The Roux

-Bring Back To A Low Simmer And Simmer For 5 Minutes Stirring Regularly

-Add The Sherry Wine And Reserve The Sauce Hot

-Steam Cook The Fish Medium Rare

-Place The Fish Into A Bowl And Moisten With The Sauce So That It Is Not Too Runny

-Reseason With Salt And Pepper If Needed

-At Service Time, Place The “Seafood Stew” Into Ramekins And Top Off With Diced Tomatoes, Chives, And Finaly, The Puff Pastry

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