Chef Daniel Kenney is executive chef of at Cape Cod’s beloved Sea Crest Beach Hotel. Before cooking his creative takes on classic American Cape cuisine at this prestigious hotel, Chef Kenney built an impressive resume at some of the world’s leading restaurants and hotels.
A graduate of Johnson and Wales University in Rhode Island, Chef Kenney has appeared as a guest chef on numerous television and radio programs in the USA and has been involved in industry organizations ranging from the James Beard Foundation and Anthony Spinazzola Foundation to Chefs Collaborative promoting sustainable cuisine.
We asked Chef Kenney for a recipe he thinks best captures the essence of the winter season. He handed us his recipe for “Cape Cod Local Chowder with Local Roots and Portuguese Chorizo.” He explains why it’s perfect for the season by saying, “As the price of lobster can be more on the expensive side,this recipe aims to utilize the entire lobster including the shell for a flavorful stock that serves as the base for this winter chowder. The addition of apple smoked bacon, Portuguese chorizo and root vegetables add layers of warm home style flavors to this hearty chowder. The recipe takes the lobster, a very special ingredient, and makes it approachable by all”
Cape Cod Local Chowder, Local Roots & Portuguese Chorizo
3 each 1 pound Cape Water Lobster
1 cup brandy
1 bunch celery
1 piece celery root
3 Yukon Gold potatoes
1 large white onion
7 cloves garlic
5 plum tomatoes
3 tablespoons rice (Arborio)
1 bunch fresh tarragon
1 bunch fresh thyme
3 fresh bay leaves
1 cup white wine (Chardonnay)
1/2 quart heavy cream
1/4 pound unsalted butter
Cracked black pepper
1. Begin by poaching the lobsters in a salty boiling water for 5 minutes, then cool the lobsters in ice water, and remove all the meat.
2. Then start with a large heavy bottom stock pot on medium high heat, add the lobster shells into hot vegetable oil and brown them, crushing the shells with a heavy spoon.
3. After about 5 minutes add half of the vegetables( reserve the other half , with a small cube dice, including all the diced potatoes, these will be added later) that have been medium diced, turn the heat down to medium low, and then add the herbs and rice, saute for another 5 minutes
4. Then deglaze the bottom of the pot with the brandy and chardonnay, reduce the liquid by half, and then cover the ingredients of the pan with spring water, simmer for 25 minutes or until a strong flavor has developed
5. Then turn the heat down to low and add the heavy cream, simmer for another 15 minutes.
6. In a separate pot, saute the reserved diced vegetables and the diced potatoes, once they are tender add the strained lobster soup and simmer until tender.
7. Then you need to crush all of the ingredients as much as possible, using a potato masher works well, then strain all the shells and vegetables
8. Add the reserved meat of the lobster, season with sea salt and cracked pepper
9. Serve with a glass of chardonnay.
Sea Crest Beach Hotel is located at 350 Quaker Road Old Silver Beach Cape Cod Falmouth, MA 02556