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Old January 5th, 2010, 11:28 PM   #61
Tommy's Pastskater
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Leek and Onion Soup

Servings: 4
Ingredients:1/2 pound leeks
4 Vidalia onions, peeled, sliced
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups Amber Beer (Ale) or 1 1/2 cups chicken stock
5 cups chicken stock
8 thin slices sour dough bread, lightly toasted
4 thin slices Pepato Cheese
Salt and fresh ground black pepper, to taste

Cooking Directions:Trim the leeks. Slice the white portion of the leeks and toss with the Vidalia onion slices. Reserve some sliced leek leaves for garnish.
In a large heavy skillet, heat the olive oil and add butter until butter foam subsides. Add the onions and leeks and cook over low heat until onions are soft and begin to brown, about 10 minutes. Add the beer (or the 1 1/2 cups chicken stock) and cook until liquid is reduced by half. Add the 5 cups of stock and simmer 6 to 8 minutes. Season with salt and fresh ground black pepper.
Ladle half the soup, a little at a time, into a blender or food processor and puree. Combine the pureed soup with the simmered soup and heat through.
Ladle soup into bowls and top with bread slices. Place the Pepato slices on top of the bread slices and serve immediately.
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Old April 2nd, 2010, 11:16 PM   #62
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Seafood Gumbo
(Adapted from River Roads II, Seafood Gumbo II p. 29) 3.5 hrs cooking time; Serves 8-10.

½ cup vegetable oil
½ cup flour
1 large white onion, chopped
1 rib celery, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
One can (14-16 oz) unsalted stewed tomatoes, sliced or whole, undrained
12-16 oz frozen okra or equivalent fresh, chopped
3 – 4 cups shrimp stock plus enough water to make 2 quarts liquid (See instructions below)
2 ½ - 3 Tbs salt, to taste
¾ teaspoon red pepper
1 large bay leaf
¼ teaspoon thyme
¼ teaspoon ground allspice
¼ teaspoon red pepper flakes
1 Tbs Louisiana Hot Sauce, (or any favorite hot pepper sauce)
12 oz Andouille Sausage, ½ inch diced (or any lean spicy smoked pork sausage)
2 pounds headless raw shrimp, peeled (make stock with heads and/or shells)
12 – 16 oz lump crab meat (canned ok)
1 pint oysters (optional)
½ - 1 cup chopped green onions
½ cup chopped fresh parsley

1. Brown the sausage in a 12 inch skillet, set sausage aside (refrigerate) and reserve drippings in pan for frying okra later.
2. In 6-qt cast iron pot, make a dark roux with the ½ cup veg. oil and ½ cup flour on low-med heat. (15-30 min)
3. When roux is caramel color or darker, add the chopped onion and cook on low-medium slowly until onions are transparent, 15 min.
4. Meanwhile, in separate skillet, fry okra in sausage drippings on med-high heat until no longer stringy, about 20 min. Add a little oil if necessary.
5. To onions, add garlic and saute for about 1 minute.
6. Add tomatoes, celery and bell pepper, and cook on low for 30 minutes, stirring frequently.
7. Add okra to the vegetable mixture, stir and simmer on low 10 more minutes.
8. Add 2 quarts water/shrimp stock, salt, and red pepper. Simmer partially covered for 45 min.
9. Add bay leaf, thyme, allspice, pepper flakes, & hot sauce, and simmer an additional 20 min.
10. Add shrimp – simmer 15 min.
11. Add crab meat and reserved sausage – simmer 15 min. more.
If using oysters, add them during last 5 minutes of cooking.
12. Taste and adjust seasonings.
13. Remove from heat and stir in green onions and parsley.
14. Serve over rice.
Gumbo may be frozen for a couple of months.

Shrimp Stock:
Make shrimp stock ahead of time by boiling the shrimp shells in enough water to cover for 45 min. Do not add salt or pepper as this will alter seasonings used in gumbo. A small coarsely chopped onion and one rib coarsely chopped celery may be added to the water. Strain the mixture when finished, discarding all solids, and refrigerate or freeze until ready to use.
For this recipe, use 3-4 cups of stock and add enough water to make 2 quarts liquid.
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Old April 3rd, 2010, 03:03 PM   #63
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1. Cook bacon in Dutch oven over med high heat until crisp, about 5 minutes. Transfer to paper towel-lined plate. Discard all but 1 Tbsp fat.
2. Add leeks, potatoes, and butter to empty pot and cook until leeks begin to soften, about 5 minutes. Add broth and bay leaf and bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.
3. Discard bay leaf. Using potato masher, mash until potatoes just begin to break down and soup is thickened, Stir in bacon. Seasoned with salt and pepper. Serve.
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Old April 9th, 2010, 02:10 PM   #64
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Vegetable & beef soup
1 pound sirloin tip steaks, trimmed of excess fatand cut into 1/2-inch pieces
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 pound cremini mushrooms, stems trimmed,caps wiped clean and quartered (see note)
1 large onion, chopped medium (about 1 1/2cups)
2 tablespoons tomato paste
1 medium garlic clove, minced or pressed througha garlic press (about 1 teaspoon)
1/2cup red wine
4 cups beef broth
13/4cups low-sodium chicken broth
4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium celery ribs, cut into 1/2-inch pieces(about 3/4cup)
1 bay leaf
1 tablespoon unflavored powdered gelatin
1/2cup cold water
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1. Combine the beef and soy sauce in a medium bowl; set aside for 15 minutes.
2. Heat the oil in a Dutch oven over medium-high heat until just smoking. Add the mushrooms and onion; cook, stirring fre¬quently, until the onion pieces are brown and dark bits form on the pan bottom, 8 to 12 minutes. Transfer the vegetables to a bowl.
3. Add the beef and cook, stirring occasionally, until the liquid evaporates and the meat starts to brown, 6 to 10 minutes. Add the tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add the beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables and meat are tender, 25 to 30 minutes. While the soup is simmering, sprinkle the gelatin over the cold water and let stand.
5. When the soup is finished, turn off the heat. Remove and discard the bay leaf. Add the gelatin mixture and stir until completely dissolved. Stir in the parsley, season with salt and pepper to taste, and serve
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