• 10/19 Seafood Bisque - 1

    From Dave Drum@1:3634/12 to All on Sun Oct 17 19:14:00 2021
    October 19: National Seafood Bisque Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chesapeake Oyster Bisque
    Categories: Shellfish, Soups, Wine, Dairy
    Yield: 24 Servings

    1 qt Oysters; shucked
    1 Bay leaves
    2 lg Onions
    2 Ribs celery
    1/2 c Butter
    1/4 c Flour
    1/2 ts Salt
    1/4 ts White pepper
    1 pt Cream
    1/4 c Sherry

    Slice onions. Dice celery. Drain oysters and save liquid.
    Oysters may be chopped or left whole as desired. Add water
    to oyster liquid to make 1 quart.

    In stock pot, combine bay leaf, one onion, and bay leaf and
    simmer for about 1 hour uncovered. Remove from heat; allow
    to cool for about 1 hour, strain, and set aside.

    In butter, saute remaining onion and celery; cook for about
    5 minutes or till pale in color. Add flour and stir well,
    but DO NOT BROWN. Add some strained oyster stock: stir well
    to prevent lumps from forming. Add remaining stock and heat
    till hot and thickened (about 10-15 minutes).

    Add oysters and cream. Heat about 5 minutes more. Add the
    sherry and ladle into serving bowls and garnish with
    chopped parsley.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Mon Oct 17 12:29:00 2022
    October 19 - National Seafood Bisque Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster Bisque
    Categories: Seafood, Herbs, Booze, Dairy, Vegetables
    Yield: 4 servings

    12 Sprigs flat-leaf parsley
    6 Sprigs thyme
    1 Fresh bay leaf
    4 lb Maine lobster
    6 tb Butter
    2 tb Extra-virgin olive oil
    1/4 c Brandy
    3 lg Shallots; fine chopped
    2 Carrots; fine chopped
    2 Ribs celery; fine chopped
    1 cl Garlic; fine chopped
    1 lg Yellow onion; fine chopped
    Salt
    2 tb Tomato paste
    2 c White wine
    5 c Fish stock
    pn Cayenne pepper
    1 c Heavy cream
    1 tb Cornstarch
    4 Egg yolks
    2 tb Chopped chives

    Tie 6 sprigs parsley, thyme, and bay leaf together with
    kitchen twine to make a bouquet garni; set aside.
    Working over a sieve set over a bowl to collect the
    lobster’s juices, separate claws and tail from body and
    crack claws. Cut tail into quarters crosswise; halve
    body lengthwise. Discard intestinal tract and sac behind
    head. Reserve lobster parts and juices separately.

    Heat butter and oil in a deep skillet over high heat.
    Add lobster parts; cook, covered, turning once, until
    bright red, 6-7 minutes. Remove skillet from heat. Pour
    the lobster-infused butter into a bowl; set aside. Pour
    brandy over lobster; ignite with a match. When the
    flames subside, transfer lobster to a plate.

    Heat reserved lobster-infused butter in the skillet over
    medium-high heat. Add remaining parsley, shallots,
    carrots, celery, garlic, onions, and salt. Cook until
    caramelized, 18-20 minutes. Add tomato paste; cook until
    browned, 3-4 minutes. Add wine; cook, scraping up
    browned bits, 2-3 minutes. Transfer mixture to a large
    pot. Add reserved bouquet garni, stock, cayenne, salt,
    and cream; boil. Reduce heat to medium-low; simmer,
    covered, for 15-20 minutes; remove soup from heat and
    strain, returning to pot. Meanwhile, put cornstarch and
    egg yolks into a medium mixing bowl and whisk until
    smooth. Gradually whisk about 1/4 cup of the bisque into
    yolks, then stir egg mixture back into pot of bisque.
    Place bisque back over medium heat and stir until
    thickened, about 10 minutes. Add reserved lobster and
    juices and season with salt and pepper. Divide between
    dishes and serve garnished with chives.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Thu Oct 19 15:18:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crab Bisque
    Categories: Soups, Seafood, Wine, Chilies, Citrus
    Yield: 4 Servings

    1 c Onion; minced
    1 c Carrot, minced
    2 tb Minor's Crab Base
    +=IN=+
    3 c Water
    4 tb Flour
    6 tb Butter
    1 c Heavy (whipping) cream
    1/2 c Tawny port
    1 tb Lemon juice
    1 ts Worcestershire sauce
    1/2 ts Cayenne pepper
    Salt
    13 oz (2 cans) Crab meat
    Scallion tops; chopped,
    - garnish

    Saute onion and carrot in 2 tablespoons butter until soft.
    Set aside.

    In 4 quart saucepan, melt 4 tablespoons butter and add
    flour, whisking constantly over medium heat until roux
    becomes light brown (about 5 minutes). DO NOT BURN!

    Slowly add crab broth, whisking constantly to ensure
    mixture stays smooth.

    Add onions and carrots, cover, and simmer for 1/2 hour.

    Add cream, wine, lemon juice, Worcestershire sauce,
    cayenne pepper, salt, and lobster or crab and simmer an
    additional 5 to 10 minutes.

    Garnish with fresh minced chives if desired.

    Uncle Dirty Dave's Kitchen

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