Now chowder is a great must have on any rainy day or cooler evening, but with this heat we have been experiencing, who wants hot soup? As the temperatures continue to reach their record highs, I find myself escaping the kitchen and using the grill more and more. We have grilled a lot of things this summer…steaks, potatoes, veggies, flat bread…you name it. So what goes good with a perfectly grilled steak? …You got it, a nice red wine! This past week Alan and I had company over for supper and I decided to grill some steaks and the works (veggies grilled with roasted garlic & pepper seasoning, salt & pepper, and a touch of olive oil). Not being one to miss an opportunity to be a good hostess, I went out to get a bottle of wine to go with the meal and found this week’s find. Zig Zag Zin. I originally bought it because of the name, it sounded fun, but it turned out to be quite good. The zinfandel went nicely with a seasoned steak-grilled with fresh cracked black pepper, and pink sea salt.

Happy Cooking!
Krista

Striker’s Famous Seafood Chowder

Ingredients:

• 2 Tbsp Butter
• 2 Tbsp Olive oil
• 4 oz bacon, diced
• 1 cup chopped celery
• 1/2 cup of chopped onion
• 1 tbsp garlic
• 2 lbs fresh mixed fish (walleye, and pike) *shrimp, and 1 can wild sockeye salmon can also be used*
• 3 red potatoes cubbed
• juice of 1 lemon
• 1 cup white wine
• 8 cups 2% milk
• Freshly chopped chives
• pinch of chili flakes
• salt and pepper

 Directions:

• 1. Heat butter and oil in large skillet. Add bacon, celery, onion, and garlic. Cook on medium high, stirring occasionally, for 3-5 min or until onions are soft. Add in seafood.
• Deglaze the meat andvegetable mixture with white wine. Let the wine cook out for a bit while you enjoy a glass yourself.
• Add water, potatoes, and lemon juice. Bring to a boil, then reduce heat and let simmer for 30 min or until potatoes are cooked and liquid has reduced by ¾.
• Add milk, season with salt & pepper and chili flakes. Reduce again until chowder reaches desired thickness
• Enjoy!