maleficent1959
<font color=FF0033>200,000 DIS'ers can't be wrong.
- Joined
- Sep 8, 2001
smoked tomato bisque
spiced lentil soup
chicken pepper pot soup
oxtail stew
three bean gumbo
SMOKED TOMATO BISQUE
Yield: 8 servings
Ingredients:
2 pounds Diced Canned Tomatoes, smoked
1 pound Tomato Puree
2 ½ cups Chicken Stock
1 quart Heavy Cream
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
2 pounds Gourmet Tomatoes, smoked
Salt and Pepper
Roux
4 ounces Butter
4 ounces Flour
Method:
Smoke all the tomatoes for approximately 2 hours.
In a pot, heat the chicken stock, garlic, thyme, sugar, hot sauce, and tomatoes. Puree the soup until smooth (using a hand blender.)
Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
SPICED LENTIL SOUP
Yield: 6 servings
Ingredients:
½ cup Lentils
1 quart Chicken Stock or Vegetable Stock
1 t. Black Mustard Seeds
3 cloves Garlic, crushed
1 T. Curry Powder
1 each Dried Chili
1 T. Garam Marsala
6 ounces Tomatoes, diced
1 ounce Cilantro, chopped
Method:
Heat oil and mustard seeds. When the seeds start to crackle, add garlic, curry powder, garam marsala, and dried chili. Sauté for a little bit. Add diced tomatoes and chicken stock. Let boil and add lentils. Cook lentils until tender. Finish with chopped cilantro. Adjust seasonings.
CHICKEN PEPPER POT SOUP
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
½ each Pablano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens, rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
¼ cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done.
Add spinach when ready to serve. Drizzle with the sesame oil when serving.
OXTAIL STEW
Yield: 8 servings
Ingredients:
4 pounds Beef Oxtails
2 quarts Beef Stock
3 each Carrot, diced
1 large Onion, diced
1 cup Corn Kernels
1 each Red Bell Pepper, diced
½ pound Plantain
2 T. Red Crushed Pepper
1 each Jalapeno, sliced
¼ cup Sugar
½ cup Parsley, chopped
1 cup Soy Sauce
1 T. Ginger, chopped fine
Roux (1 pound butter and 1 ½ pounds flour)
Method:
In heavy skillet, brown the oxtail. After caramelize, place the oxtail in the stockpot and add beef stock, red crushed pepper, sugar, and ginger. Let simmer until the oxtail is ¾ done. (Skim all the excess fat.) Add the roux and cook until thicken.
Add the red bell pepper, potato, onion, corn, and plantain.** Let cook until vegetables are done. Add parsley and jalapeno last. Adjust seasoning.
** If you are using frozen plantain, add last when you are ready to serve.
THREE BEAN GUMBO
WITH SAUSAGE
Yield: 8 servings
Ingredients:
½ cup Kidney Beans, soaked overnight
½ cup Black-Eyed Peas, soaked overnight
½ cup Pinto Beans, soaked overnight
1 quart Chicken Stock
1 quart Beef Stock
1 each Green Bell Pepper, diced
1 each Red Bell Pepper, diced
1 small Red Bermuda Onion, diced
1 small Spanish Onion, diced
½ cup Okra, sliced
1 8 ounce can Diced Tomatoes
2 T. Granulated Garlic
1 t. Thyme
1 ounce Basil
1 t. Worcestershire Sauce
2 t. Cajun Seasoning
½ t. Cayenne Pepper
½ pound Sausage, sliced
1 each Bay Leaf
Roux (1/2 cup Flour and ½ cup Butter)
Method:
Cook the beans with water. Heat chicken and beef stocks. Add tomatoes, Worcestershire Sauce, basil, Cajun Seasoning, thyme, and garlic. Let boil for 15 minutes. Add roux and continue cooking for 20 minutes (until thick.) Add pre-cooked beans and the rest of the ingredients. Let simmer until veggies are tender.
spiced lentil soup
chicken pepper pot soup
oxtail stew
three bean gumbo
SMOKED TOMATO BISQUE
Yield: 8 servings
Ingredients:
2 pounds Diced Canned Tomatoes, smoked
1 pound Tomato Puree
2 ½ cups Chicken Stock
1 quart Heavy Cream
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
2 pounds Gourmet Tomatoes, smoked
Salt and Pepper
Roux
4 ounces Butter
4 ounces Flour
Method:
Smoke all the tomatoes for approximately 2 hours.
In a pot, heat the chicken stock, garlic, thyme, sugar, hot sauce, and tomatoes. Puree the soup until smooth (using a hand blender.)
Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
SPICED LENTIL SOUP
Yield: 6 servings
Ingredients:
½ cup Lentils
1 quart Chicken Stock or Vegetable Stock
1 t. Black Mustard Seeds
3 cloves Garlic, crushed
1 T. Curry Powder
1 each Dried Chili
1 T. Garam Marsala
6 ounces Tomatoes, diced
1 ounce Cilantro, chopped
Method:
Heat oil and mustard seeds. When the seeds start to crackle, add garlic, curry powder, garam marsala, and dried chili. Sauté for a little bit. Add diced tomatoes and chicken stock. Let boil and add lentils. Cook lentils until tender. Finish with chopped cilantro. Adjust seasonings.
CHICKEN PEPPER POT SOUP
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
½ each Pablano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens, rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
¼ cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done.
Add spinach when ready to serve. Drizzle with the sesame oil when serving.
OXTAIL STEW
Yield: 8 servings
Ingredients:
4 pounds Beef Oxtails
2 quarts Beef Stock
3 each Carrot, diced
1 large Onion, diced
1 cup Corn Kernels
1 each Red Bell Pepper, diced
½ pound Plantain
2 T. Red Crushed Pepper
1 each Jalapeno, sliced
¼ cup Sugar
½ cup Parsley, chopped
1 cup Soy Sauce
1 T. Ginger, chopped fine
Roux (1 pound butter and 1 ½ pounds flour)
Method:
In heavy skillet, brown the oxtail. After caramelize, place the oxtail in the stockpot and add beef stock, red crushed pepper, sugar, and ginger. Let simmer until the oxtail is ¾ done. (Skim all the excess fat.) Add the roux and cook until thicken.
Add the red bell pepper, potato, onion, corn, and plantain.** Let cook until vegetables are done. Add parsley and jalapeno last. Adjust seasoning.
** If you are using frozen plantain, add last when you are ready to serve.
THREE BEAN GUMBO
WITH SAUSAGE
Yield: 8 servings
Ingredients:
½ cup Kidney Beans, soaked overnight
½ cup Black-Eyed Peas, soaked overnight
½ cup Pinto Beans, soaked overnight
1 quart Chicken Stock
1 quart Beef Stock
1 each Green Bell Pepper, diced
1 each Red Bell Pepper, diced
1 small Red Bermuda Onion, diced
1 small Spanish Onion, diced
½ cup Okra, sliced
1 8 ounce can Diced Tomatoes
2 T. Granulated Garlic
1 t. Thyme
1 ounce Basil
1 t. Worcestershire Sauce
2 t. Cajun Seasoning
½ t. Cayenne Pepper
½ pound Sausage, sliced
1 each Bay Leaf
Roux (1/2 cup Flour and ½ cup Butter)
Method:
Cook the beans with water. Heat chicken and beef stocks. Add tomatoes, Worcestershire Sauce, basil, Cajun Seasoning, thyme, and garlic. Let boil for 15 minutes. Add roux and continue cooking for 20 minutes (until thick.) Add pre-cooked beans and the rest of the ingredients. Let simmer until veggies are tender.
