Soups & Stews

  • ¼ cup pine nuts, toasted
  • ¼ cup chopped fresh mint
  • 4 garlic cloves, minced
  • 1 teaspoon grated orange zest
  • 2 tablespoons extra-virgin olive oil
  • 2 onions, chopped fine
  • 1 celery rib, minced
  • Salt and pepper
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • Pinch red pepper flakes
  • ½ cup dry white wine
  • 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
  • 2 (8-ounce) bottles clam juice
  • ¼ cup golden raisins
  • 2 tablespoons capers, rinsed
  • 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

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  • 28-ounce can whole San Marzano tomatoes 
  • 2 large yellow onions
  • 1 bunch green onions
  • 1 green bell pepper
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried hot red pepper flakes 
  • 4 large garlic cloves, finely chopped 
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 roasted red pepper, finely chopped
  • 1½ cups dry red wine
  • 1 cup seafood stock or bottled clam juice
  • 1 cup chicken broth
  • salt and pepper to taste
  • 3 Louisiana blue crabs, cleaned and halved 
  • 18 clams
  • 18 mussels
  • 1 pound skinless mild Louisiana fin fish
  • 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
  • 12 scallops
  • 1/2 pound cooked Louisiana crawfish tails
  • finely chopped flat-leaf parsley and basil, for garnish
  • garlic croutons, for serving 

Rouille, for serving (recipe follows)


Rouille

  • 4 large cloves garlic
  • 1 slice firm white bread, crusts removed
  • 1 egg yolk
  • ½ cup diced roasted red pepper
  • 2 teaspoons lemon juice
  • pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
  • pinch cayenne pepper
  • ¾ to1 cup olive oil
  • salt and pepper to taste

Louisiana-Style Cioppino

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  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 2 jalapeño chiles, seeded and minced
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 3 cups chicken stock
  • 2 (15--ounce) cans white· beans, drained
  • and rinsed
  • 1 teaspoon salt
  • 4 to 6 tablespoons sour cream
  • 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

White Bean Chili

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  • 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
  • Kosher salt 
  •  

SPICE MIX 

  • ¼ cup/30 g New Mexico chile powder
  • 2 tbsp ancho chile powder 
  • 2 tbsp chipotle chile powder 
  • 2 tbsp ground cumin 
  • 1 tsp ground black pepper 
  • 1 tsp ground white pepper 
  • 1 tsp cayenne pepper 
  •  
  • ¼ cup/60 ml canola oil 
  • ¼ cup/60 ml olive oil 
  • 4 garlic cloves, thinly sliced 
  • 2 yellow onions, thinly sliced 
  • 2 serrano chiles, thinly sliced 
  • 2 bay leaves 
  • One 12-oz/360-ml bottle stout beer
  • Two 14½-oz/415-g cans diced organic 
  • tomatoes, with juice 
  • 4 qt/3.8 L organic beef stock 
  • 1 cup/200 g dried red beans 
  • 1 cup/200 g dried pinto beans 
  • 1 cup/200 g dried black beans 
  • 1 cup/200 g posole (dried hominy) Tabasco sauce 
  • Leaves from 1 small bunch fresh 
  • cilantro, chopped 
  • 1 bunch scallions, chopped, 
  • plus 4 scallions, sliced 
  • 2 tomatoes, diced 
  • Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

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  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 4 quarts water
  • 2 or 3 large onions, chopped
  • 2 cloves garlic, chopped
  • ¼ cup finely chopped parsley
  • ½ cup chopped celery
  • salt and pepper to taste
  • 1 pound sliced okra, fresh or frozen
  • 3 pounds boneless skinless chicken, cut into chunks
  • 1 pound smoked pork sausage, sliced
  • 1 pound crawfish tails (optional)
  • hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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Course: 
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • ¼ cup chopped garlic
  • 8 cups chicken stock, or more as needed
  • 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
  • salt
  • 3 bay leaves
  • 2 tablespoons dried oregano, plus more for garnish
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon ground cumin, lightly toasted
  • 2 15-ounce cans hominy, white or golden
  • 10 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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  • About 8 medium-sized ears corn, or 4 cups thawed frozen or drained canned corn kernels 
  • 6 ounces salt pork, trimmed of rind and cut into small cubes, or 6 thick slices bacon, cut crosswise into 1-inch lengths
  • 2 tablespoons canola or other high­-quality vegetable oil, if using salt pork 
  • ½ cups finely chopped leek, including pale green portion
  • 2 cups finely chopped yellow or white onion 
  • 3 tablespoons all-purpose flour 
  • 4 cups vegetable or reduced-sodium chicken broth 
  • 4 cups diced or sliced peeled boiling potatoes (about 2 pounds) 
  • 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried thyme 
  • 2 bay leaves 
  • 1 cup heavy (whipping) cream, light cream, or half-and-half 
  • Salt 
  • Freshly ground black or white pepper 
  • Ground cayenne or other dried hot chile or hot sauce
  • fresh thyme sprigs, for garnish

McNair's Corn Chowder with Seafood Variations

McNair's Corn Chowder with Seafood Variations

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Course: 
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 celery stalks, coarsely chopped
  • 1 red or green bell pepper, coarsely chopped
  • ¼ teaspoon cayenne pepper
  • coarse salt
  • 1 can (28 ounces) diced tomatoes
  • 1½ cups water
  • ¾ pound andouille, sliced into ½-inch thick rounds
  • 2 cups frozen sliced okra, thawed
  • ½ pound large shrimp, peeled and deveined

Shrimp Stew

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