October 19: National Seafood Bisque Day

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

Title: Cheater Lobster Bisque
Categories: Soups, Seafood, Dairy, Wine, Breads
Yield: 2 Servings

6 1/2 oz Can lobster meat
10 3/4 oz Can cream of asparagus soup
10 3/4 oz Can cream of mushroom soup
1 c Light cream (Half & Half)
pn Cayenne pepper
2 tb Dry sherry
2 tb Minced chives

MMMMM---------------------PARMESAN CROUTONS--------------------------
2 c French bread; in 1/4" cubes
2 tb Unsalted butter
1/2 ts Paprika
1/4 ts Salt
1/2 c Parmesan cheese; grated

MAKE THE CROUTONS: Toast french bread cubes in the oven
at 400ºF/205ºC for 10 minutes.

In a saute pan, melt butter.

Add paprika, salt and toasted bread cubes and toss to
coat. Toss with Parmesan.

MAKE THE SOUP: Blend together soups, cream, lobster and
cayenne and bring to a simmer. When soup is hot stir in
wine. Serve with a sprinkling of chives and the Parmesan
cheese croutons.

UDD notes: You can substitute canned crab with very good
results. Minced green onion greens may be substituted
for the chives. Tawny port can substitute for the sherry.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Kitchen

MMMMM

... Experience is knowing a lot of things you shouldn't do again.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

October 19 - National Seafood Bisque Day

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

Title: Valentine's Day Creamy Crab Bisque
Categories: Soups, Seafood, Dairy, Wine
Yield: 2 Servings

1/2 c Diced leeks
1/4 c Diced carrot
1/4 c Diced celery
1 cl Garlic; minced
1 tb Olive oil
1 tb All-pupose flour
1/4 c Dry white wine
3/4 c Heavy cream
3/4 c Whole milk
1/2 c Clam juice
Salt, pepper & Hot sauce
1/2 c Pasteurized lump crabmeat;
- divided
Minced fresh chives

This classy, refined bisque for two is the perfect start
to a romantic Valentine's Day evening. Or anytime - UDD

Sweat leeks, carrot, celery and garlic in oil in a Dutch
oven or large pot over medium heat until carrot is soft,
8 minutes. Add flour and cook for 1 minute.

Deglaze with wine, simmer until nearly evaporated, then
stir in cream, milk, and clam juice. Bring to a boil,
stirring occasionally, then season with salt, pepper,
and Tabasco.

Off heat, puree mixture with an immersion blender. Ladle
soup into bowls.

Top each serving with 1/4 cup crabmeat; garnish w/chives.

Makes: 2 servings

http://www.cuisinerecipes.com

MM Format by Dave Drum - 16 February 2010

Uncle Dirty Dave's Kitchen

MMMMM

... Cooking is like love. It should be entered into with abandon. Or not at
ll.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

MMMMM

... The truth will out eventually.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)