Soup
- Thread starter tonksy
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Sharky
New Member
Shrimp Chowder
4 slices bacon, chopped
1 large onion, chopped
2 stalks celery, chopped
1 pound shrimp, headed (size doesn't matter - you're gonna chop 'em up anyway)
2 (7 oz.) cans minced clams (Snow's brand is good if they are available)
1 pint fresh undrained shucked oysters
1 (14.5 oz.) can whole potatoes, drained
1 (8 oz.) can corn, drained
3 cups half-and-half
1 teaspoon salt
Heat a soup pot over medium heat; add bacon. Fry bacon until crisp, about 5 minutes. Drain most of the drippings. Add onion, celery, and oysters. Cook, stirring, until onion is tender, about 5 minutes.
Peel dem shrimps, chop into bite-size pieces. Add shrimp to pot.
Add undrained clams, potatoes, corn, half-and-half and salt to the pot.
Heat chowder until hot but not boiling, about 15 minutes. Serve immediately, or for best results, cool and refrigerate for up to 24 hours to allow the flavors to blend. Reheat slowly before serving.
Tonks, if Unc wants to try this chowder and legumes are OK, maybe substitute the corn with some beans or lentils.
And the oysters can be omitted if squirming bivalves ain't yer kick.
4 slices bacon, chopped
1 large onion, chopped
2 stalks celery, chopped
1 pound shrimp, headed (size doesn't matter - you're gonna chop 'em up anyway)
2 (7 oz.) cans minced clams (Snow's brand is good if they are available)
1 pint fresh undrained shucked oysters
1 (14.5 oz.) can whole potatoes, drained
1 (8 oz.) can corn, drained
3 cups half-and-half
1 teaspoon salt
Heat a soup pot over medium heat; add bacon. Fry bacon until crisp, about 5 minutes. Drain most of the drippings. Add onion, celery, and oysters. Cook, stirring, until onion is tender, about 5 minutes.
Peel dem shrimps, chop into bite-size pieces. Add shrimp to pot.
Add undrained clams, potatoes, corn, half-and-half and salt to the pot.
Heat chowder until hot but not boiling, about 15 minutes. Serve immediately, or for best results, cool and refrigerate for up to 24 hours to allow the flavors to blend. Reheat slowly before serving.
Tonks, if Unc wants to try this chowder and legumes are OK, maybe substitute the corn with some beans or lentils.
And the oysters can be omitted if squirming bivalves ain't yer kick.
Sharky
New Member
Hey, I'm typin' as fast as I can.
Back in a minute with the butterbean soup recipe.
Sharky
New Member
Bean Soup
This is just a basic recipe that you can use with just about any kind of beans. I don't measure the ingredients, just toss in what looks about right and taste it as you go.
You can use smoked pork shank, short ribs, smoked ham hock, smoked hog jowl, fatback, back bacon, or whatever is on hand. Cook it in with the beans for 2-3 hours, or until the beans are tender. Saute in another pan some onion and garlic until clear and add to the beans with some salt, pepper, a smidgen of dry mustard and a pinch of parsley. If you want to serve over rice, mash up some beans to thicken.
You can cook some chopped carrot in with the beans, too.
Even if you're using shank, ribs, or ham hock, if you add a little hog jowl to the cooking beans, it renders down nicely and gives the soup a velvety texture.
This is just a basic recipe that you can use with just about any kind of beans. I don't measure the ingredients, just toss in what looks about right and taste it as you go.
You can use smoked pork shank, short ribs, smoked ham hock, smoked hog jowl, fatback, back bacon, or whatever is on hand. Cook it in with the beans for 2-3 hours, or until the beans are tender. Saute in another pan some onion and garlic until clear and add to the beans with some salt, pepper, a smidgen of dry mustard and a pinch of parsley. If you want to serve over rice, mash up some beans to thicken.
You can cook some chopped carrot in with the beans, too.
Even if you're using shank, ribs, or ham hock, if you add a little hog jowl to the cooking beans, it renders down nicely and gives the soup a velvety texture.
Sharky
New Member
No, but it would probably work just fine . . . mudbugs, clams, crab, even a big handful of bay scallops.
simplyred
New Member
I love shrimp and corn soup (which I have had subed with crawfish).
My dad makes this FANTASTIC soup he got out of an Italian cook book that is so filling. It's called bean and leek soup and is SO good. I'll have to track down the recipe. However, anytime you are messing with leeks be prepared for the MESS! Sand everywhere!
My dad makes this FANTASTIC soup he got out of an Italian cook book that is so filling. It's called bean and leek soup and is SO good. I'll have to track down the recipe. However, anytime you are messing with leeks be prepared for the MESS! Sand everywhere!
BeardofPants
New Member
Sand? Mud maybe, but not sand. That soup sounds like the italian ribollata (sp?) - the BF makes that; the trick is to save up your old parmesan rinds and dump them in the stock mess when it's reducing - very yummy!
tonksy
New Member
Synopsis of dinner:
The soup came out great! We ended up adding a tad more curry as we like it spicy and probably a tad more salt then it called for - southern palate and all. The texture was great!
The petis were good! I need to season the potatoes more and let the potatoes dry out a tad more before stuffing with the lamb mixture. I also need to be wary of how much oil is being absorbed as I slightly burned one side of one batch.
Over all, a success night of new recipes.
The soup came out great! We ended up adding a tad more curry as we like it spicy and probably a tad more salt then it called for - southern palate and all. The texture was great!
The petis were good! I need to season the potatoes more and let the potatoes dry out a tad more before stuffing with the lamb mixture. I also need to be wary of how much oil is being absorbed as I slightly burned one side of one batch.
Over all, a success night of new recipes.
tonksy
New Member
Yeah...I was a little intrigued because it was so different from any sweet potato soup I had tried before but it really was nice.
The petis (which I realize I didn't describe well) are these indian stuffed cakes which are basically like cajun meat pies but the with potato batter. You boil and mash potatoes plain (a little salt) and let them cool. Divide into 8-10 portions, flatten in your palm and put a scoop of fully cooked meat mixture, fold over the potatoes to make an enclosed patty, dip in beaten egg, roll in bread crumbs, chill in the fridge for an hour and then pan fry in shallow oil.
It was good! My meat mixture from the recipe was basically ground lamb, onions, green chilies, mint, cilantro, and garlic with a dash of salt and lemon juice.
The petis (which I realize I didn't describe well) are these indian stuffed cakes which are basically like cajun meat pies but the with potato batter. You boil and mash potatoes plain (a little salt) and let them cool. Divide into 8-10 portions, flatten in your palm and put a scoop of fully cooked meat mixture, fold over the potatoes to make an enclosed patty, dip in beaten egg, roll in bread crumbs, chill in the fridge for an hour and then pan fry in shallow oil.
It was good! My meat mixture from the recipe was basically ground lamb, onions, green chilies, mint, cilantro, and garlic with a dash of salt and lemon juice.
tonksy
New Member
LOL! It's not so popular over here for some odd reason.
Tonight I am giving the cookbook another go with a cashew nut chicken with rice and then I'll make a saag recipe that I found online...it's been a long time since I was excited about cooking. Between this and the soup it's become fun again.
Tonight I am giving the cookbook another go with a cashew nut chicken with rice and then I'll make a saag recipe that I found online...it's been a long time since I was excited about cooking. Between this and the soup it's become fun again.
you wanna ask Dev for some recipies!
over here you can get all the ghee and wotnot easy ... heh, we had this MD drive down from Manchester (hardly un-multicultural itself) and ring up asking for direction from the motorway ... he described where he was driving through as (exact words)
"Like Karachi"
i said, yup
you are on the right track carry on to over the flyover , come on in till the lights take a right .... etc ...Done well, Indian food is right up there with italian for me!
best, BB