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Stew Cook Off Contest
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Home > About Us > Stew Cook Off Contest

Stew Cook Off Contest

Do you think you make the best stew?

For our 20th Annual Stew Cook-Off, the ByWard Market BIA is running a special contest.

Send your recipe with ByWard Market ingredients to events@byward-market.com and you could win great ByWard Market prizes, plus have your recipe published on our website and included in the grab bags which will be given out at the ByWard Market Stew Cook-Off

Deadline: February 1, 2010

Here's a great example:

Eugene's ByWard Market Chowder

Eugene Haslam is the owner of Zaphod Beeblebrox, a popular nightclub at 27 York St. in the ByWard Market. Zaphod Beeblebrox, the original pub at the edge of the universe, is an intimate live music venue and dance club. Home of the world famous Pan Galactic Gargleblaster and other such exotic galactic cocktails, the nightclub has played host to an eclectic mix of performers, including Alanis Morrissette, Cracker, Afghan Whigs, Ashley MacIsaac, Mzwake Mbuli and countless others.


All of the ingredients are available at various shops in Ottawa's ByWard Market

2 rashers of thick-sliced smoked bacon, diced (Saslove's Meat Market, Aubrey's Meats)
2 fresh Chorizo sausages, cut into bite size pieces (easier to cut if semi-frozen) (Saslove's Meat Market, Aubrey's Meats)
1 medium white onion, diced (Fresh Fruit Company, Byward Fruit Market)
2 celery stalks, diced (Fresh Fruit Company, Byward Fruit Market)
2 large cloves of garlic, minced (Fresh Fruit Company, Byward Fruit Market)
½ tsp. smoked paprika (La Bottega Nicastro, Market Organics)
10 to 12 oz of bottled clam juice (Lapointe's Fish Market)
2 oz cooking sherry
3 large potatoes, peeled and cubed (Fresh Fruit Company, Byward Fruit Market)
3 large carrots, peeled and cubed (Fresh Fruit Company, Byward Fruit Market])
1 can of diced tomatoes (28 oz, 796 ml) (La Bottega Nicastro)
1 can of tomato paste (5 ½ oz, 156 ml) (La Bottega Nicastro)
1 can of creamed corn (10 oz, 284 ml) (Fresh Fruit Company)
1 cup of fresh peaches & cream corn kernels (or frozen)
4 anchovy fillets (optional) (Lapointe's Fish Market)
900 ml Chicken Stock (homemade or organic & low sodium) (Saslove's Meat Market, Aubrey's Meats)
8 black peppercorns, cracked/ crushed (Fresh Fruit Company, Byward Fruit Market)
salt to taste (Fresh Fruit Company, Byward Fruit Market)
2 cans of clams (2 x 10 oz, 284 ml) (Lapointe's Fish Market)
12 live clams (Lapointe's Fish Market)
20 live mussels (Lapointe's Fish Market)
Assorted herbs (tarragon, thyme, marjoram, chives) (Fresh Fruit Company, Byward Fruit Market)
Baguette (La Bottega Nicastro, Boulanger Français/ French Baker, Le Moulin de Provence)


Sauté bacon in a large pot or dutch oven on medium heat till almost crisp. Add chorizo and fry till browned. Add onions and celery and cook till softened. Add garlic, but be sure to not burn it. Add smoked paprika and cook for a minute. Add cooking sherry and bottled clam juice. Simmer sauce for 2 minutes. Add potatoes, carrots, canned tomatoes, tomato paste, canned creamed corn, corn kernels, anchovies and chicken stock. Bring to a boil then cover and simmer until the potatoes and carrots are softened, approximately 15-20 minutes. Add cracked black peppercorns and salt to taste. Add canned clams with their juice, and live clams and mussels. Cover the pot. When clams and mussels open fully, sprinkle half the herbs in and stir. Serve in deep dishes or bowls and sprinkle remaining herbs on top, with toasted garlic-butter-herbed baguette.