“Asian Inspired Egg Drop Soup with Gulf Shrimp”

AsianInspiredEggDropSoupGulfShrimp-I02Prep Time: 10 minutes
Cook Time: 40-45 minutes
Skill Level: Easy
Servings: 8 to 10 depending on bowl size

Ingredients
2 tablespoons unsalted butter
1 tablespoon sesame seed oil
1 carrot, thinly sliced into matchstick pieces
1 red onion, thinly sliced
2 ounces roux, peanut butter or medium color*
¼ head of cabbage, thinly sliced
3 ears of corn, cooked, removed from cob
8 cups chicken stock (Swanson is my choice)
1 teaspoon ground ginger
1-2 tablespoons soy sauce (Kikkoman preferred)
Fresh cracked black pepper to taste
Sea salt to taste
1-2 pounds wild Gulf of Mexico shrimp (Eat Gulf Seafood)
2 eggs, well beaten
Green onions, chopped (optional)

Directions
In a medium pot, place 2 tablespoons of unsalted butter and 1 tablespoon of sesame seed oil with the carrot and red onion and sauté for about 5 minutes over medium high heat while stirring periodically. Add roux and mix well, coating all vegetables; then add chicken stock and cook for a few minutes. Add the cabbage and the corn as well as ginger, soy sauce, black pepper and sea salt; cook until the cabbage is tender. Add shrimp and cook for a few more minutes until the shrimp has changed color. Slowly add the eggs while gently stirring the mixture. Ladle the soup into the bowls and top with green onions if preferred and also make sure a bottle of soy sauce is on the table. Enjoy! Bon appétit!

*Make a large amount of roux ahead of time and divide into about 8 ounces each; plastic wrap and place into the freezer. It is much easier, saving time, when planning your favorite recipe requiring roux.

Southern Recipe Courtesy of Al Cheney

“TOMATO RICE AND SHRIMP SOUP”

Prep Time: 15 minutes

"Tomato Rice and Shrimp" by Al Cheney
“Tomato Rice and Shrimp” by Al Cheney

Cook Time: 50 minutes to 1 hour
Skill Level: Easy
Servings: 8 bowls

Ingredients
3 Bay Leaves
3 tablespoons unsalted Butter
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 Carrot, peeled, chopped into small cubes
3 Celery stalks, chopped into small cubes
1 Vidalia onion, chopped small
3 Garlic cloves, finely minced
2 cans Diced Tomatoes (14.5 oz. each)
1 can Tomato Paste (6 oz.)
2 tablespoons Honey
7 ¼ cups Chicken broth (4 cans, 14.5 oz. each, Swanson is my choice)
1 teaspoon dried Basil
½ teaspoon Herbs de Provence
1 teaspoon dried Oregano
Fresh cracked black pepper to your particular taste
Sea salt to your particular taste
1 teaspoon Fresh Rosemary, finely minced
1 cup Heavy Cream or regular cream
8 oz. frozen Green Beans (after emulsion)
3 Fresh Roma Tomatoes, chopped (after emulsion)
3 cups Cooked Rice (after emulsion)
1 pound uncooked medium Shrimp (after emulsion)
¼ teaspoon ground bay leaves (after emulsion)
½ teaspoon Old Bay Seasoning (after emulsion)

Preparation
Add EVOO, unsalted butter, Bay leaves, carrot, celery, garlic and onion to a large pot, mixed well over medium heat for about 5 minutes. Add diced tomatoes, tomato paste, honey, chicken broth as well as basil, herbs de Provence, oregano, fresh cracked black pepper, sea salt and rosemary. Stir until mixed thoroughly, cover and cook over medium heat for about 15-20 minutes. Then pour cream and stir thoroughly. Remove Bay leaves and emulsion blend the ingredients.

Add green beans, Roma tomatoes, rice and shrimp as well as ¼ teaspoon ground Bay leaves and ½ teaspoon Old Bay Seasoning. Cover and cook on medium heat, stirring occasionally, for about 25 minutes.

Ladle into bowls, add fresh chopped cilantro or parsley on top if preferred, and enjoy! Bon Appétit!

“HAM, PEAS & POTATO HERB SOUP”

"Ham, Peas & Potato Herb Soup" Recipe Courtesy Al Cheney
“Ham, Peas & Potato Herb Soup” Recipe Courtesy Al Cheney

Prep Time: 15 minutes
Cook Time: 1 hour
Skill Level: Easy
Servings: 8 bowls

Ingredients
3 tablespoons unsalted Butter
½ teaspoon ground Bay Leaves
2 Carrots, chopped small
4 Celery stalks, chopped small
1 Vidalia onion, chopped small
3 Garlic cloves, finely minced
7 ¼ cups Chicken broth (4 cans, 14.5 oz. each, Swanson is my choice)
½ teaspoon ground Coriander
2 teaspoons Herbes de Provence
¼ teaspoon dried Oregano
Fresh cracked black pepper to your particular taste
Sea salt to your particular taste
1 cup Heavy Cream
¼ cup Flour
1 pound center cut Ham, pan fried until slightly browned, cut into small cubes
12 oz. frozen Peas
5 Russet Potatoes, peeled and cut into small cubes
Sharp Cheddar Cheese, shredded (optional)

Preparation
Add unsalted butter, ground Bay leaves, carrots, celery, garlic and onion to a large pot, mixed well over medium heat for about 5 minutes. Add chicken broth as well as coriander, herbs de Provence, oregano, fresh cracked black pepper and sea salt. Stir until mixed thoroughly, cover and cook for about 25 minutes.

While the soup mixture is cooking, whisk the heavy cream and flour in a small pot over medium heat until thicken and remove from heat; also brown the ham in a frying pan and cut into small cubes and discard any bones and excess fat. After soup mixture has cooked, gradually stir in the heavy cream and flour mixture in order to thoroughly dissolve into the soup mixture. Use an emulsion blender to mix until creamy.

Add ham, peas and potatoes and cook covered on medium heat, stirring occasionally, for about 25 minutes or until potatoes are tender.

Ladle into bowls, add shredded cheese on top if preferred, and enjoy! Bon Appétit!

Recipe Courtesy of Real Estate Appraiser Al Cheney in Alabama, 11 February 2015

Creamy Broccoli Squash Soup

CREAMY BROCCOLI SQUASH SOUP
CREAMY BROCCOLI SQUASH SOUP

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Skill Level: Easy
Servings: 8-10 depending on bowl size

Ingredients
1 ½ to 2 lbs. Broccoli florets, cut into smaller pieces, discard stems
2 lbs. Yellow squash, peeled, chopped
2 Bay leaves
1 Carrot, chopped
4 Garlic cloves, finely minced
1 teaspoon fresh Ginger, peeled, finely minced
1 Vidalia or Yellow onion, chopped
4 tablespoons unsalted Butter
7 ¼ cups Chicken Broth (Four 14.5 oz. cans; Swanson is my choice)
½ teaspoon dried Basil
Fresh Cracked Black Pepper to taste
¼ teaspoon ground Nutmeg
½ teaspoon dried Oregano
Sea Salt to taste
½ cup Heavy Cream
8 ounces Mascarpone cheese
Sharp cheddar cheese for garnish (optional)

Directions
In a large pot, add two Bay leaves, carrots, garlic, fresh ginger, onion and unsalted butter. Sauté the vegetables for about 5 minutes on medium high heat while occasionally stirring.

Add chicken broth and chopped yellow squash and season with basil, fresh cracked black pepper, nutmeg, oregano and sea salt. Continue cooking on medium-high heat for about 15 to 20 minutes until tender. Stir in heavy cream and Mascarpone cheese until mixed thoroughly. Remove the Bay leaves and discard. Emulsion blend until creamy and free of large chunks of vegetables.

Add the broccoli florets and continue cooking for another 15 to 20 minutes. Taste and, if desired, adjust with fresh cracked black pepper and sea salt to your particular taste.

Ladle into bowls and, if desired, sprinkle a sharp cheddar cheese in each bowl.

Bon appétit!

Recipe Courtesy of Al Cheney
http://www.CheneyAppraisalServices.com/

“SMOKEY CHICKEN & SAUSAGE GUMBO”

SMOKEY CHICKEN SAUSAGE GUMBO 02012015 BLOG09 440x360
ACTIVE: About 1 hour
SERVINGS: 12 bowls

INGREDIENTS
5 tablespoons unsalted butter
4 bay leaves
2 green bell peppers, chopped
4 carrots, peeled, chopped
7 celery stalks, chopped
6 garlic cloves, finely minced
1 large Vidalia or yellow onion, chopped
1 tablespoon gumbo filé powder
1 tablespoon ground thyme
9 cups chicken stock (approximately five 14.5 oz. cans)
¾-1 cup (6-8 oz.) very dark roux (a fudge like color; see notes)
½ bunch green onions, chopped
1 pound Conecuh Cajun smoked sausage, grill smoked, chopped
1 whole chicken, grill smoked, deboned, chopped or shredded
Fresh cracked black pepper to taste
Sea salt to taste
Jasmine cooked rice for each bowl (see personal preparation below)
Fresh chives, chopped for each bowl (optional)

DIRECTIONS
Place in a large pot the bay leaves and unsalted butter with bell peppers, carrots, celery, garlic cloves and onion. Cook on medium-high heat for about 5 minutes. Then, add the dark roux and making sure chopped into small pieces and stirring often in order to thoroughly mix, covering all ingredients. Begin cooking your rice in a covered pot about the same time you begin cooking the gumbo.

Add 9 cups of chicken stock with ground thyme, gumbo filé, black pepper and sea salt. Bring to a boil and turn down on low for about 30 minutes.

Add your chopped or shredded smoked chicken and chopped Cajun smoked sausage as well as chopped green onions, stirring and adjust with more black pepper and sea salt if preferred by your personal taste. Continue cooking for about 15 minutes.

Place your cooked rice into each bowl and ladle a nice portion of gumbo. Bon Appétit!

(NOTES: Sifted flour and vegetable oil mixed within a cast iron skillet over mostly medium heat with continual or periodic stirring is your beginning of a very good roux. Gradual darkening without burning the roux is necessary for making a good gumbo. It is somewhat labor intensive but well worth it! Additional time is necessary and should be made before starting your gumbo. TIP: Make more roux than needed and freeze the extra for other future gumbos. The time for cooking and smoking (Herbs de Provence & Dale’s seasoning marinade for 24 hours) chicken and sausage on the grill (charcoal and hickory chips on one side and meat on the other side for about 1 hour or so) are also not included in the above time. RICE PREPARATION: Mix 1 ½ cups Basmati or Jasmine rice, 2 cans (14.5 oz. each) chicken stock, 3 tablespoons unsalted butter, ½ teaspoon sea salt, fresh cracked black pepper and ½ teaspoon ground bay leaves. Cook in a covered pot for about 1 hour on low setting after coming to a boil. Make sure it does not burn on the bottom. Add small amounts of water if needed for proper tenderness.)

Creamy Tomato Pasta Shrimp Soup

"Al's Creamy Tomato Pasta Shrimp Soup"
“Al’s Creamy Tomato Pasta Shrimp Soup”

Prep Time: 15 minutes
Cook Time: 45 minutes
Level: Moderate
Serves: 6-8 servings depending on bowl size

Ingredients
1 tablespoon Extra Virgin Olive Oil (EVOO)
2 tablespoons unsalted butter
1 Vidalia or yellow onion, peeled and chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
1 bay leaf
1 15-ounce can of cannellini (white) beans, drained and rinsed
1 14.5-ounce can diced tomatoes & 4 Roma tomatoes, chopped (substitute with fresh tomatoes, chopped)
4 cups (32 ounces) of chicken broth
1 can of tomato paste
2 springs of fresh rosemary (about 2 heaping tablespoons), finely minced
½ teaspoon of red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon Herbs de Provence
½ cup of heavy cream
¾ cup of small elbow, radiatore and or shell pasta, cook al dente and set aside
2 cups of shrimp, cooked, chopped and set aside (if desired, split this portion, half crabmeat, half shrimp)
Sea salt to your particular taste
Freshly ground black pepper to your particular taste
Zest from one lemon
Fresh chives, chopped (optional)

Directions
In a large pot, add the EVOO and butter, heating and melting over medium-low. Then, add the onion, carrots, garlic and bay leaf and cook until vegetables are tender, about 5 minutes.

Add the beans, chicken broth, all chopped and or diced tomatoes, tomato paste, beans, 1 tablespoon rosemary, red pepper flakes and all other spices. Bring the soup to a boil, then, reduce to your lowest heat setting, cover and simmer for about 30 minutes.

Remove and discard the bay leaf, add ½ cup of heavy cream and puree the soup mixture well until completely creamy. Return the soup mixture to your stove and keep warm over your lowest heat setting.

Add your pasta, shrimp, remaining 1 tablespoon of minced rosemary and lemon zest. If desired, spoon taste and season to your particular taste with more sea salt and freshly ground black pepper. Simmer for about 5 minutes on medium-low setting. Serve immediately.

Add fresh chopped chives to each bowl. Bon Appétit!

(SUGGESTION: If you use fresh crabmeat, make sure you clean out the shells the best you can. Slight adjustments in spices are okay for your particular liking and taste. If using regular tomatoes, try 1 ½ to 2 pounds when replacing the one can of diced tomatoes and 4 Roma tomatoes.)

Recipe by Al Cheney
www.CheneyAppraisalServices.com

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