Classic AquaSport
General Aquasport Forums => Cafe Aquasport => Topic started by: gran398 on November 04, 2011, 11:40:53 AM
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Fellas, been holding this one back on ya :wink:
I always make a big pot as an appetizer at Thanksgiving. I think you and your friends and fam will agree...its GOOD stuff. Don't feel bad about taking donations...its a bit pricey to make...but they'll gobble it up :lol:
Recipe adapted from original, Broussard's of New Orleans
Serves twelve:
1/2 lb bacon
1 large Vidalia onion
4 ribs celery (optional)
1 large green pepper
butter
3 bay leaves
1 quart half and half
1 quart chicken stock
3/4 cup flour
1 bag shredded hash browns (fresh, available in the egg section)
1 lb. crab meat
1 lb shrimp, cut in small chunks
scallops, chunked
1 can clams with clam juice, or fresh clam bits
chunked fresh white fish...grouper, flounder, snapper, etc (optional)
bottled spring water
sea salt, fresh ground pepper, cajun seasoning, dash or three cayenne pepper
fresh cilantro, fresh parsley, paprika
In large fry pan, fry bacon, remove, set aside. Add butter to bacon grease, saute finely chopped veggies 5-7 minutes till tender. Add additional butter if necessary to prevent sticking. Set all aside.
In jumbo dutch oven, make roux with butter and flour. Do not burn, stir constantly. When roux is medium brown (12 minutes) add chicken stock, veggies and bacon bits from above. Add clams and juice. Cover. Simmer on medium low thirty minutes, stir often. Add spring water as needed. Do not scald.
Add half and half, hash browns, spices, simmer 20 to 30 minutes, stir often, render fat from sides as necessary. Add picked crab, simmer 5-10 minutes. (add spring water as necessary if bisque thickens too much.)
Add fish if used, then scallops, then shrimp. Do not allow fish chunks to break down, lift lightly.Taste, add more spices to taste. Simmer 5-10 minutes more. Depending on personal taste, add fresh cilantro. DO NOT overcook your pricey fresh seafood here... SERVE.
Ladle to bowls, top with fresh parsley and paprika, additional cilantro on the side. Serve.
Ooooo Baby :lol:
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Gotta love a recipe that starts off with a 1/2 Lb of BACON! :cheers:
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Dang Gran that looks good. Gives me something to do while bird is cooking
The only thing I will probably add is a Crown Royal on the rocks.
Thanks
Bill
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Gotta love a recipe that starts off with a 1/2 Lb of BACON! :cheers:
Bacon is a spice, right?
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I think it should start with a full pound of bacon.
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Sooo...
And tell the truth....did anyone actually try this for Thanksgiving.... :lol:
That's okay...but if you did, you will be the talk of the next fam/friend gathering.
You may dazzle your grannie-in-law...and that could be a plus :thumright:
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Scott,
Why, may I ask, do you need an appetizer before T-day dinner? Crackers and cheese, that's fine. But before dinner, you want to be, as is said in certain parts of the south...HONGRY!!!
Just sayin'...
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Hey...lemme tell 'ya....betcha ""Baby Girl" woulda enjoyed more than crackers n' cheez...by golly, give that dog a REAL appetizer.
Just Sayin'....
:lol:
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Hey...lemme tell 'ya....betcha ""Baby Girl" woulda enjoyed more than crackers n' cheez...by golly, give that dog a REAL appetizer.
Just Sayin'....
:lol:
You know Scott, she had her plate...turkey, stuffing, mashed potatoes, some sugar snap peas, and gravy...Babygirl was happy... :thumright:
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Yep bro you told me....exactly why I mentioned it...aren't dogs great!
Saw the pics of Babygirl...what a sweetie!
My little Bichon Boo-Boo is a fine dog, my buddy.
And GF's Golden Retriever, Ginger...she's the queen of the Octoberfest Reunion kennel. She and Boo-Boo are bestest chums.
And Fitz's Bulldog, Dizel...now he's good 'un...lotta love with that dog. Pit Bull that licks you to death. What a sweet dog!
The list I'm sure goes on and on. Dogs are great!
Woops...sorry to derail.
Woops...my post...can't derail.
Ain't Life Grand :lol:
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A new genre...derailing one's own post. Metaphysical in nature, yet so intrinsically sublime...
Perhaps Rick might be so kind as to start a forum on, oh, such a commoner term..."De-railing"...or was that Desraeli, as in Desraeli Gears...Cream, I believe.
Or does cream rise to the top?
Hey, gotta have a little fun... :cheers: :cheers:
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In this dish, sometimes rather than cream, a bit of the bacon grease will rise to the top. If so, simply use a large spoon and render the grease from the sides of the pot.
This is also referred to as "Re-railing."
Hope that you all will try this tasty dish :thumleft:
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Scott
Was planning on trying your bisque this Thanksgiving at our house. Done Thanksgiving at home the last 5 years with my wife's side of the family. Mother in law passed away 2 weeks before Thanksgiving, plans changed. Had Thanksgiving at my brothers house with my side of family this year, didn't have to lift a finger, besides hoisting a few Crowns and carving the turkey.
Planning on trying your bisque recipe for Christmas day. Will be at home all day with nothing better to do to than cook and enjoy my family. :rendeer:
Thanks
Bill
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Bill,
I was thinking that given your location, you guys may enjoy a bit of chunked halibut in this dish.
Keep us posted :santa:
Thanks,
Scott
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Scott
I never thought of the halibut,thought about using some white meat king salmon, but the hali sounds better. Yea it's still on the menu for Christmas, looking forward to it. Only one problem, son in law is allergic to shrimp,always someone screwing up the program. So I quess I will put a batch aside w/o the shrimp just for him, what do you think.
Thanks
Bill
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Absolutely.
Do it as above without the shrimp. Serve his...then throw in fresh chunked shrimp, cook three to five minutes more, serve all.
Looking forward to your report. Merry Christmas to you and your family Bill :rendeer:
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Scott my man you made me a frinking hero today. :cheers: :cheers: :cheers: :cheers: :cheers:
Did your Seafood Bisque today it was totally amazing :salut: :salut: :salut: :salut: :salut: :salut:
I figured for sure I would screw it up,but according to the family it was great
]Just a few of Scott ingredients
(http://i731.photobucket.com/albums/ww317/bondobill/xmas2011008-1.jpg)
(http://i731.photobucket.com/albums/ww317/bondobill/xmas2011010.jpg)
Scott , the son in law loved it even without the shrimp
(http://i731.photobucket.com/albums/ww317/bondobill/xmas2011012.jpg)
Even my 84 year old mom...who I consider to be the greatest cook ever.....said it was amazing.
Thanks again Scott for posting and keep them coming
Bill
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Guys, gonna cook up a big pot this weekend. Because of the $ involved...it is for sure a "holiday" treat.
But when you make it...and hopefully Bill will attest....it is the most popular dish at the party. And that makes it all the more worthwhile, serving family and friends.
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Guys, gonna cook up a big pot this weekend. Because of the $ involved...it is for sure a "holiday" treat.
But when you make it...and hopefully Bill will attest....it is the most popular dish at the party. And that makes it all the more worthwhile, serving family and friends.
Scotty
It's been 6 months since we tried it and the family is still raving about it .
. :cheers: :cheers:
I am waiting for dungee season to open in August before I make it again.
Frinking near broke the bank last Dec. having to pay 65 bucks for 4 crabs to get 1lb of meat :roll:
But got to tell you all it was worth it :D :D
Quing salmon for a fund raiser for our Rotary club in Sept. Planning on making a big batch of Scotts Bisque as a side dish.
Had a chance this weekend between staining the deck, working on the lawn, the boat, moving the chicken coop, and working on my sons car, to BBQ a pork butt with Scottys secret rub and sauce .... Awesome...:cheers: :cheers: :salut: :salut: :D :D
Scotty ....you da man :cheers: :salut:
Bill
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gran398,
Can't wait to try that one!! That one is going to be the holiday tradition.
Many Thanks!
John
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gran398,
OMG!!!! Showed the recipe to my wife and she couldn't wait. Made it tonight and all I can say is OMG!!! I can't imagine eating Thanksgiving or Christmas Dinner after that. I ate 2 bowls and I am stuffed. It was unbelievable!!
Many Thanks for sharing that one, it is wonderful!!!!
John
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John thanks, glad you guys enjoyed it!
I'm hoping the New England members will try it with lobster, sweet clams, and fish :lol:
Thanks for trying it, and for the positive feedback :thumright:
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Gran398,
Blackfish season is right around the corner and I bet it would be really good with blackfish added to the mix!!!
Thanks again!!!!
John
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Fellas, been holding this one back on ya :wink:
I always make a big pot as an appetizer at Thanksgiving. I think you and your friends and fam will agree...its GOOD stuff. Don't feel bad about taking donations...its a bit pricey to make...but they'll gobble it up :lol:
Recipe adapted from original, Broussard's of New Orleans
Serves twelve:
1/2 lb bacon
1 large Vidalia onion
4 ribs celery (optional)
1 large green pepper
butter"
3 bay leaves
1 quart half and half
1 quart chicken stock
3/4 cup flour
1 bag shredded hash browns (fresh, available in the egg section)
1 lb. crab meat
1 lb shrimp, cut in small chunks
scallops, chunked
1 can clams with clam juice, or fresh clam bits
chunked fresh white fish...grouper, flounder, snapper, etc (optional)
bottled spring water
sea salt, fresh ground pepper, cajun seasoning, dash or three cayenne pepper
fresh cilantro, fresh parsley, paprika
In large fry pan, fry bacon, remove, set aside. Add butter to bacon grease, saute finely chopped veggies 5-7 minutes till tender. Add additional butter if necessary to prevent sticking. Set all aside.
In jumbo dutch oven, make roux with butter and flour. Do not burn, stir constantly. When roux is medium brown (12 minutes) add chicken stock, veggies and bacon bits from above. Add clams and juice. Cover. Simmer on medium low thirty minutes, stir often. Add spring water as needed. Do not scald.
Add half and half, hash browns, spices, simmer 20 to 30 minutes, stir often, render fat from sides as necessary. Add picked crab, simmer 5-10 minutes. (add spring water as necessary if bisque thickens too much.)
Add fish if used, then scallops, then shrimp. Do not allow fish chunks to break down, lift lightly.Taste, add more spices to taste. Simmer 5-10 minutes more. Depending on personal taste, add fresh cilantro. DO NOT overcook your pricey fresh seafood here... SERVE.
Ladle to bowls, top with fresh parsley and paprika, additional cilantro on the side. Serve.
Ooooo Baby :lol:
Thank Scotty for this one :D
I plan on making this for Christmas for the 3rd year in a row.
It is a wee bit of work but let me tell you'll.....it is damn well worth it. :cheers:
Just thought I would bring it back up to the top .......not only for our newer members..but now I ain't got to look so far back to find it :D
Bill