I love clam chowder but there is a conundrum. Which is better, New England style or Manhattan style? Continue reading Cranbrook Clam Chowder
I am a French Onion Soup addict. I just love it. Big strong flavours with gooey cheese are just so wonderful. Here is how I make it. Continue reading French Onion Soup
Sometimes, you just need stew. Hearty, rich, beefy stew. This is how I make it. Continue reading OFG Beef Stew
I ate a lot of tomato soup when I was growing up. There would be a grilled cheese sandwich with it on a good day. Continue reading Smoked Tomato Soup
I have posted my Gumbo Recipe previously. I did a video of the cook. I hope you like it!
Also, I didn’t put the recipe in a printable format so I do this now.
- 100 ml (3/8 cup) Flour
- 50 ml (1/4 cup) Vegetable Oil
- 250 ml (1 cup) Chopped Onion
- 250 ml (1 cup) Chopped Green Pepper
- 1 stalk Celery, Chopped
- 3 cloves Garlic, Chopped
- 3 ml (1/2 tsp) Dried Thyme
- 0.5 ml (1/8 tsp) Cayenne
- 8 ml (1 1/2 tsp) Flour
- 250 ml (1 cup) Diced Tomatoes
- 500 ml (2 cups) Chicken Stock
- 30 ml (2 tbsp) Soy Sauce
- 340 grams (3/4 lb) Chicken Thigh Meat
- 115 grams (1/4 lb) Andouille Sausage
- 215 grams (1/2 lb) Prawns
- 215 grams (1/2 lb) Scallops
- Preheat your oven to 350 F (175 C).
- Put a pot with a heavy bottom over medium heat. add the 100 ml (3/8 cup) flour. Stir constantly until the flour is a light tan colour, about 2-5 minutes.
- Add the oil and mix.
- Cover the pot and put it on the lowest rack of your oven for 35 minutes.
- Add the onion, green pepper, and celery. Saute, stirring constantly, until the vegetables are just starting to soften.
- Add the thyme, garlic, cayenne, and 8 ml (1 1/2 tsp) flour. Saute just until the garlic and thyme become fragrant, about 30 seconds.
- Add the tomatoes and cook for a minute or two to drive off excess liquid
- Slowly stir in chicken stock and soy sauce.
- Add chicken meat and bring to a boil. Reduce heat to simmer and simmer for 30 minutes.
- Add Andouille and simmer for 10 minutes.
- Add prawns and scallops. Bring back to a boil, reduce to simmer and simmer for 10 minutes.
- Serve hot
The Old Fat Guy
I like to spatchcock my chickens when I smoke or grill them. This involves removing the backbone and breast bone so the chicken lays flat. You could throw these trimmings out or you can save them in the freezer until you have enough to make chicken stock. Continue reading Slow Cooker Chicken Stock
The isolation of the global pandemic gives us time. In my case, it gave me time to go through my freezer. I hang my head in shame. I found some pulled pork I likely should have used earlier. It wasn’t too old to use but longer than I would like. Continue reading Korean Pulled Pork Soup
I did a video of my New England Clam Chowder recipe!