Post by Mike Dardenne on Dec 21, 2006 16:21:06 GMT -5
Greetings All,
I am looking forward to hitting some tourneys in 2007 and meeting more of you fine folks. And winning a match or two along the way would be nice ;D
For your enjoyment, I am posting a recipe for a soup--good for this time of year (though here in LA it is 72 degrees F. today)
Feel free to post any culinary questions in this thread and I will help you out.
Crab and Sherry Bisque
Ingredients:
5-6 gumbo crabs (approx. 2 #) -substitute with shrimp shells
3/4 gallons COLD water
1 T. Chicken Base
2 medium white onions
3 celery stalks
2 bay leaves
1 pint heavy cream
1 # fresh crabmeat
1 stick unsalted butter
1/2 cup all purpose flour
salt, black pepper, hot sauce to taste
2 T. Old Bay Seasoning
1/2 cup dry sherry (Dry Sack is my fav. brand)
Technique:
Make a stock by adding water to stock pot. Add gumbo crabs, chicken base, 1 large dice onion, 2 celery stalks cut into pieces, and bay leaves.Bring to a boil, reduce heat and simmer for 1 hour. Strain, and set to side. In a soup pot, add butter, 1 onion diced, 1 celery stalk diced, and cook until slightly tender. Add flour to make a roux. Now add the stock, stirring carefully to avoid lumps. Simmer for 10 minutes. Add the cream, salt, pepper, and hot sauce to taste. Add the crabmeat and sherry. Simmer for a few additional minutes, then serve garnishing each dish with Old Bay. You may also desire to finish each bowl with additional sherry. (Low fat tip: instead of flour and butter roux for thickening, use about 4 Tbl. cornstarch slurry to thicken your stock). Can be made ahead of time and kept up to 3 days in refrigerator.
RECIPE BY DARDENNE BROTHERS FINE FOODS
Bon Appetit !!!
Chef "Mad Dog" Dardenne
I am looking forward to hitting some tourneys in 2007 and meeting more of you fine folks. And winning a match or two along the way would be nice ;D
For your enjoyment, I am posting a recipe for a soup--good for this time of year (though here in LA it is 72 degrees F. today)
Feel free to post any culinary questions in this thread and I will help you out.
Crab and Sherry Bisque
Ingredients:
5-6 gumbo crabs (approx. 2 #) -substitute with shrimp shells
3/4 gallons COLD water
1 T. Chicken Base
2 medium white onions
3 celery stalks
2 bay leaves
1 pint heavy cream
1 # fresh crabmeat
1 stick unsalted butter
1/2 cup all purpose flour
salt, black pepper, hot sauce to taste
2 T. Old Bay Seasoning
1/2 cup dry sherry (Dry Sack is my fav. brand)
Technique:
Make a stock by adding water to stock pot. Add gumbo crabs, chicken base, 1 large dice onion, 2 celery stalks cut into pieces, and bay leaves.Bring to a boil, reduce heat and simmer for 1 hour. Strain, and set to side. In a soup pot, add butter, 1 onion diced, 1 celery stalk diced, and cook until slightly tender. Add flour to make a roux. Now add the stock, stirring carefully to avoid lumps. Simmer for 10 minutes. Add the cream, salt, pepper, and hot sauce to taste. Add the crabmeat and sherry. Simmer for a few additional minutes, then serve garnishing each dish with Old Bay. You may also desire to finish each bowl with additional sherry. (Low fat tip: instead of flour and butter roux for thickening, use about 4 Tbl. cornstarch slurry to thicken your stock). Can be made ahead of time and kept up to 3 days in refrigerator.
RECIPE BY DARDENNE BROTHERS FINE FOODS
Bon Appetit !!!
Chef "Mad Dog" Dardenne
heehee!