Sunrise Chefs: Julie Intrepido-Kmetz & Heidi Givler
Updated On: Jul 25 2014 03:59:01 PM CDT
This your cooking skills are great? Consider registering for the culinary contests at the Allentown Fair. Contest supervisor Julie Intrepido-Kmetz and contest winner Heidi Giver joined 69 News at Sunrise to talk to us about how to register for the competition. Registration begins Monday. It continues everyday from 10-6 through Saturday.
Rustic Seafood Chowder
1 lb. shrimp (uncooked, size large about 38 to a lb.)
1/2 lb. dry sea scallops (cut into small pieces)
Old Bay Seasoning
Sprinkle Old Bay on scallop and shrimp. In olive oil saute the seafood until brown, take out of pan and reserve
1 package-14oz. of imitation crab legs- cut in small cubes
1/2 lb. chopped fresh clams with juice
12 precooked bacon slices chopped small
2 - 7 oz containers of large diced mirepox (carrots,celery,onions-Wegmans)
1 tbsp. minced garlic
3 tsps. butter
2 cups of Vidal Blanc Clover Hill Wine
32 oz. of seafood stock
1 quart half and half
2 - 8 oz, cream cheese bricks
2 lbs. red skinned potatoes, cubed small with skins on
2 cups frozen corn
In a large stock pot melt butter and saute the mirepox until transucent,add minced garlic and bacon bits. Deglaze the pan with the wine about 5 minutes. Add seafood stock, half and half, and cream cheese. Cook about 5 minutes then add potatoes.corn,clams, and chopped crab legs. Cook about15 minutes or so until the potatoes are tender. Last add the shrimp and scallops just to get them heated through. Salt and pepper to taste. Serve with crusty bread and leftover wine.
4 cups grated zucchini-squeezed out
1 small onion chopped
1 jalapeno pepper chopped
1/2 medium red pepper chopped
3 eggs beaten
1 and 1/2 cups bisquick mix
pinch of salt and pepper
8 oz. shredded sharp cheddar cheese
Preheat oven to 350 degrees. Grease a 2 quart casserole baking dish. In large bowl mix everything together and spread in casserole dish. Bake 50 minutes or until golden brown. Sprinkle more cheddar cheese on top. Cool 10 minutes then cut and serve. Serve with some sour cream.
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