Wednesday, April 19, 2006

Cannery Row in Monterey California (Buba Gump Hush Puppies and Cannery Row Soup)

Cannery row in Monterey California is a fun place to spend a day or longer. The aquarium itself is worth the trip. Monterey, Pacific Grove, Seaside, and Carmel have plenty of wonderful restaurants from Mexican to Seafood. Bubba Gump is one of the many enjoyable places to dine. It is also in other cities in the United States as well some place in other countries. This is a favorite dish of a lot of people who like to eat there and is in the Bubba Gump Shrimp Co. Cookbook

The Cannery RowS oup is a wonderful soup that is also low in fat and and has about 170 calories per cup.

Bubba Gump Hush Puppies

2 cups self-rising cornmeal
1 cup self-rising flour
1/2 teaspoon salt
3 tablespoons sugar
3 large eggs, lightly beaten
1 1/2 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1 (17oz) can cream-style corn
1 large onion, chopped
vegetable oil

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Stir in cheese, pepper, corn, and onion (do not over-stir batter).

Pour oil to depth of 2 inches into a small Dutch oven; heat to 375*. Carefully drop batter by rounded tablespoons into oil; fry puppies, a few at a time, 3 minutes or until golden brown, turning once. Drain on paper towels.

From: The Bubba Gump Shrimp Co. Cookbook

This recipe for Bubba Gump Hush Puppies serves/makes 3.5 dozen.

Cannery Row Soup

Use what fish you enjoy and clam juice.

2 pounds varied fish fillets (haddock, perch, flounder, cod, sole, etc.) Cut the fish into 1 inch square cubes
2 tablespoons olive oil
1 clove garlic
3 carrots, cut into thin strips
2 cups celery, sliced
1/2 cup onion, sliced
1/4 cup green peppers, shopped
1 can (28 oz.) whole tomatoes, with liquid
1 cup clam juice
1/4 teaspoon thyme, crushed
1/4 teaspoon basil, crushed
1/8 teaspoon black pepper
1/4 cup fresh parsley, minced

Heat oil in large saucepan. Saute garlic, carrots,celery, onion and green peppers in oil 3 minutes.
Add remaining ingredients except parsley and fish. Cover and simmer 10 to 15 minutes or until vegetables are fork tender.
Add fish and parsley. Simmer, covered, 5 to 10 minutes more or until fish flakes easily and is opaque. Serve hot.

Yield: 8 servings


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