Souptopus!

This week was Jason’s turn to host soup night. Jason is a huge seafood fan, and his menu reflected this love. This year the souperstars have really been experimenting with seafood. Jason played his hand at squid and clams. Eating squid, clams, and listening to some R and B, not a bad evening.

Menu
Squid Salad
Manhattan Clam Chowder
Key Lime Pie

Squid Salad
Serves 12
*adapted from about.com

Ingredients:
Squid:
2 bay leaves
4 peppercorns
2 tbs salt
5 pounds squid (fresh or frozen and thawed), thoroughly cleaned (see below)

Dressing:
1 cup olive oil
1/2 cup balsamic vinegar
Salt and pepper to taste


Directions:


How to Clean Squid: Working in a kitchen sink, hold the body of squid firmly in one hand. Grasp head firmly with the other hand and pull, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head and set aside. Discard head and contents of body. Grasp tip of pointed, thin, clear cartilage protruding from body, pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins and set aside. Rinse inside of squid body thoroughly under running water to remove any grit or other matter.


Source: Louisiana Cookin', December 2005.

Bring 3 quarts water to a boil in large stock pot. Add bay leaves, peppercorns, salt, and cleaned squid, and cook for about 5 minutes or just until squid is soft. Don't overcook! Drain and allow squid to cool to touch. Remove bay leaves and peppercorns.

To make the dressing: In a medium bowl, combine olive oil, balsamic vinegar, salt and pepper, and set aside. 


When squid is cool, slice into 1/4-inch rings and place in a large bowl, Toss with dressing and allow to marinate in refrigerator 2 to 3 hours. Serve on a platter of greens.

Manhattan Clam Chowder
Serves 8
*adapted from Emeril Lagasse

Ingredients
 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tbs minced garlic
3 bay leaves
1 1/2 tsp dried oregano leaves
4 sprigs fresh thyme
1/2 tsp crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt

Directions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.

Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes.

Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil. Serve with French bread.

Key Lime Pie
Serves 8
*adapted from Emeril Lagasse

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tbs (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tbs powdered sugar
1 tbs lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. 

Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Beer and Wine Served

Fejoida and Brigadeiros

This week was Jake’s turn to host soup night. He had a Brazilian inspired menu, as you can see below. There are a few dishes that need a little description. They may be commonplace in Brazil but not in Chicago. Fejoida is the national dish of Brazil. It is a stew that consists of beans, beef and pork (however in our case Jake used fake meats). It is also know as a leftover stew. All the food that wasn’t used during the week usually goes into the Fejoida pot. It is also garnished with oranges, which sounds weird, but is awesome. Lastly a Brigadeiros is a chocolate ball shaped candy that tastes kind of like a tootsie roll.

Heart of Palm and Crab Salad with Mango
Serves 6
*adapted from Bobby Flay

Ingredients
2 (14-oz) cans hearts of palm, drained
Olive oil
Salt and pepper
2 cups unsweetened coconut milk
3 tbs habanero hot sauce, plus more for drizzling
2 limes, juiced
2 tbs honey
1/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 red onion, thinly sliced
1 1/2 lbs lump crabmeat, picked over
1 mango, peeled, pitted, and diced
2 to 3 cups mesclun, washed and dried

Directions

Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.

Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

Fejoida
Serves 6
*adapted from The Recipe Works

Ingredients
2 cups black beans, soaked in water overnight and drained 

10 cups vegetable broth
1 tbs olive
1 package veggie bacon
1/2 package soyrizo
2 oz. veggie ground beef substitute
2 oz. tofurkey
1 large yellow onion , diced

2 green or red bell peppers, chopped

2 medium tomatoes, diced

4 cloves garlic, minced

4 medium red potatoes, coarsely chopped

2 tsp dried thyme

1 1/2 teaspoons ground cumin 

1 tsp salt

1 tsp freshly ground black pepper

2 tsps liquid smoke flavoring

1/2 cup fresh parsley, chopped
cooked brown rice

Garnish

Chopped avocado

Sour Cream

Orange wedges

Directions
In a large saucepan, combine the beans and broth. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.

Drain and reserve 3 1/2 cups of the cooking liquid. Heat the oil over medium heat in a large saucepan and add the onion, bell peppers, tomatoes, fake meat, and garlic. Cook, stirring, for 8-10 minutes.

Add the beans, reserved cooking liquid, potatoes, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour. Meanwhile cook brown rice.

Stir in liquid smoke flavoring and parsley. Let stand 10-15 minutes before serving. Add rice to the bowls on cover with soup. Garnish with avocado, sour cream, and orange wedges.

Brazilian Greens
Serves 8

Ingredients
Collard greens, de-stemmed and cut into strips
Onion chopped
Olive oil
Liquid smoke
Salt and pepper

Directions
In a sauté pan heat olive oil over medium heat, add greens and onion and cook until tender. Add liquid smoke and season with salt and pepper.

Sea Salt Bigadeiros with Avocado Ice Cream
Makes 20
*adapted from food.com

Ingredients

1 (28 ounce) can sweetened condensed milk
2 tbs butter
6 tbs cocoa
Sea Salt
3 avocados, chopped
Vanilla Ice Cream
mango

Directions:
Over medium-low heat, stir vigorously the three ingredients. Cook the mixture until it thickens enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread) Pour into a greased dish and let cool to room temperature (or chill a few minutes in the fridge)

While it cools, mix avocados and ice cream in a blender. Pour into a dish and return to the freezer. Remove chilled chocolate mixture, grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls. Sprinkle with Sea Salt. Serve with ice cream and diced mango.

Beer and Wine Served

How Long Do We Have to Wait for Dessert?

The recipes just keep getting better. This week was Holly’s turn to host soup night. It was fantastic. She made the best salmon cakes I have ever eaten. We ended the night with a serenade from the boys. Here is their debut track, “How Long Do We Have to Wait for Dessert?” It also gives you a little peak into soup night it self.

Menu

Smoked Salmon Fish Cakes with Chives and Remoulade
Oven Roasted Brussel Sprouts
Curried Succotash Chowder
Chocolate Whiskey Soufflé Tart

Smoked Salmon Fish Cakes with Chives and Remoulade
Makes 14
*adapted from NPR

Ingredients
1 1/2 pounds salmon filets, skinned, pin bones removed, cut in chunks
1/4 pound smoked salmon, coarsely chopped
1 3/4 cup Panko bread crumbs, divided

2 scallions, ends trimmed, minced

1 medium jalapeno pepper, stemmed, seeded and minced

1/4 cup grated yellow onion with juices

3 tbs finely chopped cilantro

2 tbs Greek-style whole milk yogurt

1 tbs freshly squeezed lemon juice

1 tsp Tabasco, or to taste

1 tsp freshly ground black pepper

Vegetable oil for pan frying

Lightly salted European-style butter, optional

Rye bread slices

Remoulade (recipe below)

Fresh chives, finely chopped

Lemon wedges

Directions

Combine salmon filets and smoked salmon in the food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, cilantro, yogurt, lemon juice, Tabasco and black pepper. Gently mix to thoroughly combine.

Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands. Carefully roll salmon cake in Panko to coat. Place on platter. Repeat with remaining salmon, adding more Panko to bowl if necessary.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add fish cakes in one layer. Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side. 

Transfer fish cakes to a plate lined with a paper towel to drain; keep warm. 

Repeat with remaining salmon. To assemble, lightly butter a slice of rye bread.

Place salmon cake on top. Spoon a generous teaspoon of remoulade on top of salmon cake. Garnish with snipped chives and a lemon wedge.

Homemade Remoulade
Makes 1 1/4 cup

Ingredients
1/3 cup mayonnaise

2/3 cup creme fraiche or sour cream
2 tbs finely diced cornichons
1 tbs capers, coarsely chopped
2 teaspoons Dijon mustard
1/2 teaspoon curry powder
Combine all of the ingredients in a bowl and mix well.

Oven Roasted Brussel Sprouts
Serves 6

Ingredients
45 brussel sprouts
olive oil
salt and pepper

pine nuts

lemon juice, freshly squeezed

Directions

Cut off the bottoms of the brussel sprouts and halve lengthwise. 

Toss with olive oil, salt, pepper, put in oven on baking sheet at 350 degrees for about 30 min. Add pine nuts for last 2 min, Squeeze lemon juice over brussel sprouts and serve.

Curried Succotash Chowder
Serves 8
*adapted from NPR

Ingredients
5 medium red potatoes, peeled and cut into 1/2-inch dice
1 tbs unsalted butter
1 large yellow onion, chopped (2 cups)
4 medium cloves of garlic, minced
3 stalks of celery, chopped
1 1/2 tsp salt
1 tsp fresh basil, chopped
1 tsp fresh thyme leaves
3 cups frozen corn, defrosted
1 1/2 tbs ground curry, or to taste
1 cup lima beans, defrosted
1 cup edamame beans, defrosted
4 cups milk
Freshly ground black pepper to taste
Chopped chives for garnish

Directions
Put the potatoes in a large pot and fill with water to cover by 1 inch. Bring the potatoes to a boil over medium-high heat and boil until just tender, 5 to 10 minutes. Drain them in a colander set in the sink and set aside.

Melt the butter in a heavy-bottomed pot placed over medium heat. Add the onion, garlic, celery, salt and herbs. Sauté over medium heat for 10 minutes, until the vegetables are soft and translucent. Stir in the corn and curry powder and cook for 10 more minutes. Add the cooked potatoes and stir gently to combine.

Transfer a small portion of the sautéed vegetables to a bowl and, using an immersion blender, puree until 

thick and smooth. 

Return the puree to the pot. Stir in lima beans, edamame and milk. Cook until the beans are tender and the chowder is heated through, about 10 minutes. Season to taste with fresh ground black pepper and 

additional salt, if you like. Garnish the chowder with a sprinkling of chopped chives

Chocolate Whiskey Soufflé Tart
Serves 8
*adapted from Epicurious

Ingredients
For crust
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces

3/4 cup powdered sugar

1/2 tsp (scant) salt

For filling

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup Irish whiskey

1 1/2 tsp vanilla extract

1 1/4 tsp instant coffee crystals

Pinch of salt

4 large eggs, separated

1/2 cup sugar

Garnish

Sweetened whipped cream 

raspberries

Directions
Make crust:
 Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.

Make filling:
 Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)

Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes. Spoon a dollop of whipped cream onto tarts and garnish with raspberries.

Beer and Wine Served

Here Comes The Story of The Hurricane

This week Anand hosted a Mardi Gras themed soup night. I don’t say this lightly but this may have been the best soup night to date. No one has ever attempted crawfish or oysters. Anand mastered both. We ended the night with a double feature of Rad and Thrashin’… yeah we are that cool. We also had a special guest. Introducing Mona!


Menu
Chicken Puffs with Creole Mustard Sauce
Oyster Po’ Boys
Crawfish Etouffee
King Cake with Butter Pecan Ice Cream







Chicken Puffs with Creole Mustard Sauce
Makes 2 dozen puffs
*adapted from taste of home

Ingredients
3 cups water
2 teaspoons chicken bouillon granules
2 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon seafood seasoning
1/2 cup butter, cubed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
2 eggs


Creole Mustard Sauce:
1 cup mayonnaise
1/2 cup sour cream
2 tbs honey
1 tbs Dijon mustard

2 tsp Creole seasoning
1/2 tsp seafood seasoning
4 to 8 drops Louisiana-style hot sauce

Directions
In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with
seafood seasoning. Set aside.

In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken.

Place rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.

Oyster Po’ Boys
*adapted from About

Ingredients:
1 quart oysters
3 large eggs
3 ½ cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Cajun Seasoning
1 teaspoon black pepper
4 French bread, cut into coins
2 medium tomatoes
shredded lettuce
Creole Mustard Sauce from previous recipe
dill pickle slices
salt and pepper

Directions
In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.  In another bowl, combine the flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 tsp pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bowl. Turn until well coated. Repeat with remaining oysters. Fry the oysters in batches for about 3 minutes, or until golden brown.

Spread Creole Mustard Sauce onto each bread slice. Arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining bread, oysters, lettuce, tomatoes, and pickles

Crawfish Etouffee
Serves 4
*adapted from Emeril Lagasse

Ingredients
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 tsp minced garlic
2 bay leaves
1 tbs flour
1 cup water
1 tsp salt
Pinch of cayenne
2 tbs finely chopped parsley
3 tbs chopped green onions

Directions 
In a large pot over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

King Cake with Butter Pecan Ice Cream

Ingredients
Pillsbury cinnamon rolls
Icing mixed with food coloring
Tiny plastic baby (can be found at most party stores)

Directions
Make rolls as directed on package. Arrange rolls in a wreath. Before you ice the rolls hide the baby in the cake. Ice, hiding any indications of the hidden baby. Serve with butter pecan ice cream

We have some Mardi Gras traditions at soup night. One tradition is the drinking of hurricanes. This incredibly alcoholic drink makes us all a little crazy. Another tradition is the passing of the Mardi Gras sweatshirt. This year Nick wore it and wore it well.

Hurricanes
We made a pitcher, but here is the recipe for one glass
1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice

Pour all but the juices into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve. Garnish with cherries and orange slices.

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