SOUP RECIPE - 521
LOBSTER
AND
ROASTED
CORN
CHOWDER
1 (21 lb.) live Maine lobster
4 strips bacon, fine dice
1/2 med. onion, fine dice
1/4 med. green pepper, fine dice
1/4 med. red pepper, fine dice
1/4 med. yellow pepper, fine dice
1/4 sm. jalapeno pepper, fine dice
1/2 stalk celery, fine dice
1/2 med. carrot, fine dice
1/2 c. diced green chilies, canned
1/4 lb. unsalted butter
1/2 c. all purpose flour
6 c. lobster stock or 1 tbsp. lobster base and 6 c. water
1 tbsp. tomato paste
1 c. corn, cut off the cob
1 c. cream style corn
1 sm. smoked hamhock
2 med. baking potatoes, peeled and cut into 1 inch square dice
1 bunch cilantro, fine chop
2 stalks green onions, fine bias cut
2 c. heavy whipping cream
1 tsp. Lenard's southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste
Steam lobster 17 minutes, let cool and remove from shell.
Save shells to make lobster stock if desired.
Saute bacon until crispy in sauce or small stock pot. Add:
onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft.
Add:
tomato paste and green chilies.
Add:
lobster base, if that
is your choice over stock.
Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted.
Add: flour and cook 3
more minutes.
Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
Add:
cream style corn; southwestern seasoning and smoked hamhocks.
Add:
stock or water, if using base.
Cook for
1/2 hour keeping at a slow boil, stirring constantly.
Add: potatoes and cook for another 15 minutes.
If too thick add more stock or water to desired consistency.
Add: green onions; cilantro and lemon juice.
Slowly Whisk in
cream and the remaining butter until melted.
Season with salt and black pepper to taste.
Serves 12 people.
The Phoenician
SOUP RECIPE - 522
TUSCAN
ONION
SOUP
3 oz. bacon fat
1 oz. olive oil
2 lb. onion, cut into thin strips
2 oz. marsala wine
1 gal. chicken stock
1/2 gal. beef stock
1 tsp. each thyme, basil, oregano
Saute onion in fat and oil.
Add wine and cook approximately 5 minutes, until onion is soft.
Add all other ingredients.
Simmer for 20 minutes.
Skim fat from soup.
Serve with croutons and grated Romano cheese.
Merchant's Club Nashville, Tennessee
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