Lynn Archer's Haddock Chowder and Bacon Cheddar Biscuits | News

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Lynn Archer's Haddock Chowder and Bacon Cheddar Biscuits
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LYNN ARCHER'S HADDOCK CHOWDER & BACON CHEDDAR BISCUITS

Lynn Archer is the owner of The Brass Compass Cafe and Archer's On the Pier in Rockland. Archer learned her work ethic, how to cook and most of life's lessons in her Grandmother's kitchen. She also took on - and beat - Bobby Flay on his Food TV show "Throwdown with Bobby Flay."  

For more information on The Brass Compass Cafe and Archer's On the Pier click here: THE BRASS COMPASS CAFE

 

Haddock Chowder

 6 strips of bacon or a 3 inch square of salt pork, diced  

1 large diced onion

1 cup diced celery

6 large diced potatoes

2 lbs fresh haddock

6 cups of half n half

3 tables of butter

Sauté onion, celery in the bacon grease till onions are clear, not brown.  Add potatoes and just enough cold  water to cover potatoes.  Boil till fork tender not mushy.  Lay haddock filet on top of potatoes.  Add half & half and butter.  Cover and bring up to just a boil then turn down to simmer for about 10 minutes.  Add salt & pepper to taste.  Stir gently breaking up the fish.    

 

Bacon Cheddar Biscuits

2 cups flour

1/2 tsp salt

4 tsp baking powder powder

1/2 tsp cream of tarter

2 tbls  sugar

1/2 cup shortening

2/3 cup of milk

Wisk dry ingredients. Cut in shortening with 2 knifes or pasty blender.  Add milk to make a soft dough. Add 1/2 lb crumbled crisp bacon, and 1/2 cup of Cheddar cheese. Flour your table and kneed softly. Flatten to about an 1 inch thick and cut out biscuits.  Arrange on an ungreesed baking sheet.  Dot with butter and bake for about 12-15 minutes in a hot 425 oven.

 

Maple cream butter

1 stick of real butter softened and beaten add 1/4 cup real maple syrup.

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