This recipe was super awesome, but honestly I would change a few things about it. I’m not normally a seafood guy, so limiting that taste appeals to me. I would use less clam juice, and instead of canned crab I would use fresh lobster. Also, I would skip the tarragon completely (use chives or green onion, instead). I’m not a fan of it.
Creamy Crab Bisque
4 tbsp unsalted butter
1 cup diced leeks
1/2 cup diced carrots
1/2 cup diced celery
1 tbsp tomato paste
1/4 cup all-purpose flour
1 cup dry white wine
2 cups bottled clam juice
3 cups half and half
1/4 cup dry sherry
salt and pepper to taste
3 cans jumbo lump crab meat
1) Melt butter in a large pot over medium heat. Add leeks, carrots, and celery; sweat until carrot softens, about 8 minutes. Stir in tomato paste and cook 1 minute. Add flour and cook 1 minute.
2) Deglaze pot with wine and simmer until nearly evaporated. Whisk in clam juice, half and half, and sherry. Cook bisque just until it boils, stirring occasionally, then season with salt and pepper.
3) Off heat, puree bisque with a handheld blender.
4) Heat bisque over medium just until foam subsides, about 5 minutes
5) Divide bisque among soup bowls. Top each serving with crab, and garnish with tarragon
Barley and Potato Soup
10 cups low-sodium vegetable broth
1 cup dry pearled barley
1 lbs red-skinned potatoes, quartered
1 cup sliced carrots
1 cup sliced fennel bulb
1 cup sliced leeks
1 package arugula (5 oz)
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice
1 tsp kosher salt
black pepper to taste
1) Boil broth and barley in a large pot over high heat. Once boiling, reduce heat to medium and simmer 50-55 minutes
2) Add potatoes, carrots, fennel, and leeks and simmer until fork-tender, 15-20 minutes
3) Stir in arugula, dill, lemon juice and salt. Season soup with pepper and garnish each serving with lemon zest
Beth and I love to cook, and so my mother got us Cuisine Magazine. We found some excellent recipes in there and tried them out over the weekend.
Asparagus Wraps with Proscuitto & Marinated Mozzarella
1/2 cup Italian salad dressing
1 tsp dijon mustard
8 oz fresh mozzarella, sliced (at least 8 slices)
1 lb fresh asparagus, trimmed
1 tbsp olive oil
salt and pepper
4 flour tortillas
12 thin slices prosciutto
1) Preheat oven 425 degrees
2) Whisk Italian and dijon mustard together, then pour over mozzarella slices in a shallow dish. Turn mozzarella to coat with marinade. Set mozzarella aside to marinate while preparing asparagus
3) Toss asparagus spears with oil and season with salt and pepper; transfer to a baking sheet. Roast asparagus until crisp-tender (approx 8-10 minutes).
4) Heat a large nonstick skillet over medium high
5) Brush inside of the tortillas with the marinade, then top with 2-3 slices marinated mozzarella, 3 slices proscuitto, and a quarter of the asparagus.
6) Tightly roll up wraps; brush outsides with marinade. Brown wraps in hot skillet (I used a George Forman grill) until golden and mozzarella slightly melts. Remove wraps and slice in half on the bias.
I found this recipe here, and decided to give it a try at home.
Now, I will say two things about this recipe up front:
1) It was damn time-consuming to make. In fact, I gave up after the first rack was full and decided to stir-fry the remaining chicken, add broccoli, and use the sauce.
2) It was damn tasty! And I mean the breaded stuff, the way they want you to make it below.
If I could do it again, I would apply this coating to a full chicken breast and add in coconut flakes. Something about breaded coconut chicken just sounds awesome. Bake that, add the sauce to the side, slice and serve with stir-fried veggies – bam! You have an awesome meal.
I will also say I added broccoli to this recipe, which worked out pretty well. Just stir-fried with the chicken and then added to the sauce.
Vegetable oil spray
1/4 cup all-purpose flour
3 large egg whites
5 cups (5 ounces) Kellogg’s Corn Flakes cereal, finely crushed
1 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
1 2/3 cups water
1/3 cup low-sodium soy sauce
1/4 cup apricot jam
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon balsamic vinegar
2 teaspoons canola oil
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.
2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.
3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.
When I got back from Kollision Con on Sunday, I was too tired to take any kind of pictures…however, I needed to make some dinner. Below is the recipe and instructions for making my new favorite soup:
14 oz kielbasa, half-moon sliced
2 tbsp unsalted butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 tbsp minced garlic
1/8 tsp cayenne pepper
1 sprig fresh thyme
1 dried bay leaf
1 cup dry wild rice
2 tbsp all-purpose flour
1/2 cup sherry
6 cups low-sodium chicken broth
4 cups diced butternut squash (1 1/4 lbs)
1/2 cup heavy cream
salt, pepper, and tabasco sauce to taste (but I didn’t need any)
-Cook kielbasa in a dutch oven or large pot over medium-high 5-6 minutes. Transfer kielbasa to a paper-towel lined plate.
-Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme, and bay lead; saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat
-Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.
-Add squash, cover, and cook until squash is tender, about 10 minutes more. Stir in cream, then season soup with salt, black pepper, and tabasco
It’s actually true that a man needs protein, and I’m not talking about peanuts. I’m talking about meat. Although, peanuts are pretty awesome.
But the joke here is that greens are what we’re making. And the truth is, while we were shooting this I was already done prepping the meat. But I hadn’t finished with the veggies or the salad. So we’re going to see a lot of veggie pictures. Just a preview.
Next week I’ll be at Anime-Zing! in Davenport, Iowa, as a guest. It’s going to be a fun show, and it’ll also be a show where I meet yet another Power Ranger – Johnny Young Bosh.
I swear these guys are like Pokemon. I gotta meet ‘em all.
It’ll be a fun show and I have some fun panels lined up, so be sure to come out and say hi. Until then, have a great weekend.
It’s true that I do enjoy cooking, and at the time these photos were taken I was in fact making dinner (my famous summer dish: brie and mango-stuffed chicken breasts wrapped in bacon).
However, we’re going to have a lot of fun making fun of terrible cooking advice.
However, I do recommend not leaving dead hookers in your closet, since they do stink. Plus, you don’t want to take the risk of being caught with a dead hooker and having to explain it to the alive hooker you plan to kill later.