Thanksgiving 2011: Special “New Frangland” Edition.

Part II.  Super Soup

A complete, coastal package.

Gloucester chowder  and acorn squash goldfish.  No big deal.  A veritable Tetris of flavors and juices Just had to make sure the guests remembered to wear their dental dams as they were about to get fucked in the mouth .  The likes of which inspires pop-culture folklore.

Healthy dinner eco-system

Navy beans cooked with bacon, garlic and bay leaf.  Bacon rendered, then celery and red onion cooked in the fat, finished with lemon segments.  Littleneck clams then mussels cooked with white wine, toasted garlic, the skin from thick-cut bacon and parsley.  Legitimate salted cod (not pollock) simmered with lemon zest and shrimp then poached with the salt cod liquid and ground chili.  After reserving some cooked beans for the garnish, the remaining were puréed with 75% of the weight in bean, clam, mussel and salt cod/shrimp juice.

Selfless shells & fish

A bowl of shrimp, clams, mussels, salted cod, navy beans, leek and celery leaf ready to welcome in open arms a hot ladle of chowder freckled with bacon, celery, onion, beans, sage and lemon zest.   Rich, savory, smooth, pleasant saltiness and acid notes from the salt cod, lemon and white wine, subtle smoke and crunch on behalf of bacon, creamy beans and fragrant greenery courtesy the blanched leeks.

Going for gold. Soup sopper.

Accompanying the decidedly chauvinist (in a good way) chowder were, appropriately enough, cornbread-acorn squash-goldfish hybrids, essential for sopping up the palpable bean porridge.  Yep.  Your hypothalamus probably just got a confused erection or crapped. Or both. You’re welcome.  Acorn squash roasted with olive oil, salt and a few select wintry spices after which the pulp was incorporated into a soignée cornbread recipe and baked in a delightful fish-shaped cornbread mold found at Happy’s flea market  in Roanoke for price of 3 cans of local suds.

Salt-water angle.

The chowder was well within the limits of being branded as “too salty” and in an effort to highlight the shellfish as well as potage, a carousel of lively and aromatic salt varieties was passed around.  Grey, lavender, Persian blue, smoked, espellete and fleur de sel.

To Be Continued…