Soups & Stews

  • 2½ pounds boneless chuck, trimmed of excess fat and cut into 2-inch cubes



The Marinade:

  • 1 onion, sliced
  • 2 carrots, scrubbed and sliced 4 garlic cloves, chopped
  • 1 celery rib, chopped
  • 1 cup full-bodied red wine
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme leaves
  • 2 bay leaves



The Meat Braise:

  • flour for dredging
  • salt and freshly ground pepper to taste
  • 1 2-inch piece of beef suet (or 2 tablespoons butter and 1tablespoon cooking oil)
  • 1½ cups full-bodied red wine
  • 3 cups homemade or condensed canned ( undiluted) beef broth
  • 1 cup V-8 tomato cocktail (not spicy)



The Vegetables:

  • 6 medium new potatoes, peeled and
  • halved
  • 6 carrots, quartered, or 18 ready-to­-cook carrots
  • 12 small white boiling onions, peeled

 

Classic American Beef Stew

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Course: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon "Meat Seasoning" (formula follows)
  • 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
  • 1 pound jumbo shrimp, peeled, deveined
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeno, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1½ teaspoons dry thyme
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar
  • ¾ cup white wine
  • 28 ounces diced tomatoes
  • 1 quart seafood stock
  • 1 bay leaf
  • 8 basil leaves, chiffonade
  • 1 bunch parsley, chopped

 

Meat Seasoning: Combine

  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

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  • 4 large ears corn, husked
  • 2 celery stalks, trimmed and finely chopped
  • 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
  • 1 to 2 garlic cloves, germ removed and minced
  • 1 tablespoon olive oil
  • Fine sea salt and freshly ground pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 slender stalk fennel with fronds (optional)
  • 5 cups (1¼ liters) water
  • 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
  • ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
  • 4 slices bacon
  • 2 tablespoons white wine
  • ½ cup (120 ml) half-and-half (optional)
  • Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

Fresh Off The Cobb Corn Chowder

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Course: 
  • ¼ cup vegetable oil
  • 3 pounds fresh okra (sliced thin)
  • 3 medium blue crabs
  • 1½ cups chopped onions
  • ½ cup chopped green pepper
  • ½ cup chopped celery
  • 2 tablespoons tomato paste
  • 1½ quarts water
  • 1 teaspoon crushed red pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • ½ teaspoon whole thyme
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

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Course: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn kernels (6 ears)
  • 1 pound fresh lump crabmeat, drained and picked*
  • 1 cup whipping cream
  • ¼ cup chopped fresh cilantro ½ tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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  • 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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