Tuesday, 3 September 2013

2 Cape Breton Recipes That Are Sure To Warm You Up As the Fall Weather Starts to Cool Down

Looking for True Cape Breton recipe to serve family and friends this fall. Here are two of Holly MacIntosh of Dundee recipes.  I would serve these dishes up with lots of freshly baked rolls straight from the oven drizzled with butter and a good cup of tea to top it all off, for the perfect Cape Breton Meal.


Best Chili You’ll Ever Eat! 2 onion, chopped
3 cloves garlic, minced
2 lbs lean ground beef
1 28 oz can diced tomatoes, with juices
12 ounces dark beer (I use Fuller’s London Porter)
1 cup brewed espresso (strong brewed coffee will work)
2 (5.5 oz) cans tomato paste
2 cups beef broth
1/4 cup brown sugar
3 ½ tablespoons chili powder
1 tablespoon cumin seed
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon crushed chilli peppers
1 teaspoon ground coriander
2 teaspoons salt
3 cans kidney beans, drained (I use the Chili Style Kidney Beans found at Sobeys)
1 yellow pepper, chopped
1 orange pepper, chopped
2 cans mushrooms slices, drained

Cook onions, garlic and meat until brown. Add to slow cooker. Add all other ingredients, except beans and stir very well. Add beans and mix gently. Cook on low for 7 -8 hours.

Holly's Seafood Chowder
4 - 5 green onions, rinsed well and chopped
4 large potatoes, peeled and diced
2 cups hot water (or enough to cover ingredients)
750 ml can of lobster meat, cut in chunks (or imitation lobster or crab works fine)
Scallops, as many as you like
Raw, deveined shrimp
1 tsp salt
½ tsp pepper
1 can baby clams, drained (save the liquid)
1 pkg OXO chicken bouillon
2 Tbsp parsley
4 cups canned evaporated milk
3 Tbsp butter or margarine
4 Tbsp cornstarch

Place potatoes, shrimp, scallops, green onions, salt, chicken bouillon, pepper and parsley in the hot water in a large pot on the stove. Heat to boiling. Reduce heat and simmer until the potatoes are tender – about 15 minutes. Add lobster, reserved clam juice, evaporated milk and the butter or margarine. Heat thoroughly. Mix cornstarch with enough cold water to make it runny. Add to chowder and stir gently until it thickens.

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