Category Archives: Soups

August newsletter

Greetings on this first full week in August! 

Today, I am putting together food for the rest of the week and I have decided on a Creole/Cajun influence with the seasoning of Louisiana. 

First off, I am making my Remoulade Sauce to keep in the fridge for salads and such.  I garnered this recipe from New Orleans a long time ago and have put my touches on it. Along with this, I will be making the Emeril Creole Seasoning. This is a catch all seasoning combination made of dry spices and can be kept in the spice cabinet.

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Please help keep this going! Donate here if you wish

I will be making Ceviche as it another thing I can keep for a lunch salad or dinner appetizer. It’s also good for breakfast. I am waiting until next week to do my cold Smoked Salmon better known as Lox for bagels and such. The Creole flavors are a mix of many cultures, developed over the ages in New Orleans and the Bayous of Louisiana. 

Moving right along, my Pickled Squash is always a keeper.  It pairs well with pickled Onions and Tomatoes in a multiple course dinner.

Shrimp Creole is the citified dish for New Orleans! The flavors are fantastic and while it is considered more cultured than the Cajun Jambalaya, the flavors are close. I always thought that the only thing separating us from each other is some type of arrogance on both sides of the fence. Perhaps that is why I consider myself as a personal representative of when the Cajun met the Creole, they produced me! I will be using the Lobster and Shrimp Stock from here.

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The Piece De Resistance is a subtle Cioppino from the fantastic city of San Francisco! 

Have a great week! My work is cut out for me. Always check the sales at the local markets and purchase well. Be creative and enjoy life! 

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Ciopino, Pride world wide!

The joys of Fisherman’s Wharf in San Fran to the old Momma Leone’s in NYC ending with Pete and Sams in Memphis. The wonderful flavors of this Italian Soup bring back a lot of good memories for me. Cioppino is a unique fish stew. Each chef has their own rendition and that’s what I love about this dish. 

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  “While this Italian-American seafood stew resembles some tomato-based cousins served around Northern Italy, cioppino is definitively native to San Francisco for one main reason: a true version must be made with Dungeness crab and Pacific shellfish. The biggest contingent of Italians who immigrated to San Francisco in the late 19th Century were from Liguria, where they made a similar stew called ciuppin, but legend has it that fisherman around North Beach had a community tradition of carrying an empty pot around to their fisherman brethren when they came back empty-handed from a day on the water. Friends were expected to toss in anything extra they might have, resulting in a catch-of-the-day stew, and they expected the same on days when their catch was dismal too. The modern version, according to Saveur, comes from Genoese immigrant Giuseppe Bazzuro at his eponymous SF restaurant, ca. 1850. And like the Provencal French version, bouillabaisse, cioppino is best served with grilled bread. Beyond North Beach haunts like Sotto Mare, you’ll find good versions at Tadich Grill and Woodhouse Fish Co.”

Couple it with a dry white wine, fresh focaccia and it’s total bliss! 

The choice of seafood relies on person tastes. Some go with all white fish but for me, I really like a rich Halibut along with a Deep Flavored Fresh Salmon from Alaska. All a matter of taste. 

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Link to full recipe here!https://www.patreon.com/posts/27081293

Crawfish bisque

2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails

Crab and Shrimp boil

2 bottles clam juice

1 stick butter

6 tablespoons flour for roux

Cajun Trinity finely minced (celery, onion and bell pepper)

1 medium can tomato puree (optional)

Water to fill stock pot for boiling crawfish

Fill stock pot with enough water to cover crawfish, shrimp and other shell fish and add bag of shrimp boil.  Additional Cayenne, Lemon and other herbs may be added to taste.  Bring to boil and drop the shellfish in, only blanching to a light doneness.  Remove from the stock and let cool before peeling or you might burn your fingers…LOL.

Meanwhile, melt butter over medium heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden brown roux.  Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef. 

Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring.  When this reaches a desired doneness to you personally ( I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour. 

I actually prefer a lighter roux as the spices I add later on bring out that great flavor sensation of the head and the sweet.  Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish.  The shell fish are added during the last 5 minutes of preparation.  Yum Yum….!

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