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

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

Title: Cajun Corn & Crab Bisque
Categories: Seafood, Vegetables, Herbs, Dairy
Yield: 8 Servings

3 tb Butter
3 tb A-P flour
1 tb Oil
1 lg Onion; chopped
1 tb Minced garlic
1 lg Celery rib; minced
Cajun seasoning *
1 c Chicken broth
1 1/2 c Corn niblets; thawed if
- frozen
1 Bay leaf
2 c Milk
2 c Heavy cream
1 ts Liquid shrimp & crab boil
- seasoning
1 lb Fresh lump crabmeat
1/4 c Chopped green onions
1/2 ts Worcestershire sauce
Salt & black pepper
Add'l chopped green onions;
- garnish

* Tony Chachere's (green can) or Louisana Fish Fry
(orange can) or blend your own - UDD

Melt the butter in a small saucepan over medium heat;
then gradually whisk in the flour. Cook 5 to 7 minutes,
whisking constantly, until a golden roux forms; set
aside.

Heat the oil in a Dutch oven over medium heat. Combine
the onion, garlic, and celery and cook 1 minute. Add the
Cajun seasoning to taste. Stir in the broth, corn, and
bay leaf. Bring to a simmer, then pour in the milk,
cream, and liquid crab boil. When the mixture begins to
simmer, reduce heat to low and simmer 7 minutes. Stir in
the roux, 1 tablespoon at a time, blending thoroughly.

Continue to cook, on low heat, whisking until mixture
thickens. Stir in crabmeat, green onions, and
Worcestershire sauce. Simmer 6 to 8 minutes more.

Season with salt and pepper to taste.

Yield: 8 servings

By Jodi Hanlon

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

Uncle Dirty Dave's Archives

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

Title: Roasted Sweet Potato & Crab Bisque
Categories: Soups, Seafood, Squash, Poultry, Cheese
Yield: 4 Servings

1/2 lg Squash; in chunks
1 White kumara; peeled, thin
- sliced
1 Orange kumara; in chunks
Olive oil for drizzling
Honey for drizzling
pn Sea salt, pepper & paprika
1 lg White onion; chopped
1 tb Olive oil
1 tb Butter
6 c Chicken stock
1 1/2 ts Sea salt
1 c Heavy cream
Handful of basil leaves
1/8 c Fresh grated Parmesan
8 Pinenuts
1 cl Garlic
1/4 c Extra virgin olive oil
1 kg Crab; quartered

The nutritious Kumara, also known as the sweet potato, has
been cultivated in New Zealand for thousands of years.

It comes in a variety of colors including red, gold, orange
and white. The sweet root vegetable can be baked, fried,
steamed, candied and pureed. The options are endless.

This recipe calls for the Kumara to be first baked to
enhance its sweetness, then boiled, pureed and finally,
strained. The result is a velvety bisque topped with
succulent crab and a dash of pesto.

Pre-heat the oven to 375ºF/190ºC.

Using a really sharp knife finely chop half the basil leaves
and garlic clove together. Add the rest of the basil and
pinenuts and keep chopping. Add the freshly grated parmesan
and continue to chop until it's incorporated with the basil
mixture. Once the pesto is really finely chopped, add the
1/4 cup of olive oil and stir well. Set aside.

Lay the squash and orange kumara out on a baking tray fleshy
side up. Drizzle with olive oil and honey. Sprinkle with
salt, pepper and paprika. Cover with foil and cook for 1
hour or until soft. Set aside to cool.

Meanwhile, add the remaining olive oil and butter to a large
stock pot. Add the onions and sweat for about 25 minutes on
a low heat. Stir regularly to stop the onions from
caramelizing.

Add the white kumara and 1 tsp of salt to the pot and stir
well. Cover and cook for 15 minutes.

Next add the chicken stock and stir.

Scoop out the flesh from the cooled pumpkin and orange
kumara and add to the pot. Add the cream and 1/2 tsp of
salt. Bring to the boil for 10 minutes.

Meanwhile, steam the crab until done (about 10 minutes.)
Remove flesh from crab and set aside.

Gently ladle the soup, vegetables and all, into the blender.
Cover and hold lid down firmly and then blend.

Pour the blended soup through a strainer back into a pot.
You may have to do this in batches. Add about 1 cup of the
leftover pulp to the strained soup and stir.

Once ready to serve, ladle soup into bowls and top with crab
meat and drizzle with pesto.

From: http://www.australianfood.about.com

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