Aug 6, 2021
Sherry and Marshall dig into the history of the most iconic time in California's history. They share some golden nuggets of truth, Manifest Destiny, the men behind the discovery, the impact the rush had on California's wine, and more.
This show's lagniappe:
Concannon Fisherman’s Chowder
Vary seafood with varieties available in your seafood market.
¼ cup diced pancetta
1 cup each diced onion, celery and carrot
1 bay leaf
1 teaspoon fresh thyme leaves
2 cups fish or clam broth
1 lb. potatoes, peeled and cut into ½ inch chunks
½ tsp. salt
1 cup half and half
8 oz. skinless cod, halibut or other flakey white fish fillets, cut into 1‐1/2 inch chunks
8 large shrimp, peeled and deveined
8 evenly sized medium sea scallops, muscles removed
Thyme sprigs for garnish
Pepper or hot sauce
In soup pot, cook pancetta over medium low heat until golden. Add onion, celery, carrot, bay leaf and thyme and cook, stirring, until tender, 10 minutes. Add broth and 2 cups of water and heat to boil. Add potatoes and salt; cook until tender, 15 minutes. Add half and half, fish, shrimp, and scallops and cook, covered, without boiling, until cooked, 6 to 8 minutes. Ladle into bowls and garnish with thyme sprigs. Serve with Concannon chardonnay!
Add pepper or hot sauce to taste. Serves: 4‐6
Recipe courtesy of Concannon Vineyards
To learn more about Sherry Monahan and her books, visit her website.
To learn more about Marshall Trimble and his work, visit his website.
Marshall Gold Discovery State Historic Park, Coloma, California
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