SMOKED TOMATO BISQUE
Boma
Yield: 8 servings
Ingredients:
2 pounds Diced Canned Tomatoes, smoked
1 pound Tomato Puree
2 1/2 cups Chicken Stock
1 quart Heavy Cream
2 T. Granulated Garlic
2 T. Thyme, chopped
3/4 cup Sugar
1/2 cup Hot Sauce (liquid such as Tabasco)
2 pounds Gourmet Tomatoes, smoked
Salt and Pepper
Roux
4 ounces Butter
4 ounces Flour
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
Smoke all the tomatoes for approximately 2 hours.
In a pot, heat the chicken stock, garlic, thyme, sugar, hot sauce, and
tomatoes. Puree the soup until smooth (using a hand blender.) Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
SPICED LENTIL SOUP
Boma
Yield: 6 servings
Ingredients:
1/2 cup Lentils
1 quart Chicken Stock or Vegetable Stock
1 t. Black Mustard Seeds
3 cloves Garlic, crushed
1 T. Curry Powder
1 each Dried Chili
1 T. Garam Marsala
6 ounces Tomatoes, diced
1 ounce Cilantro, chopped
Method:
Heat oil and mustard seeds. When the seeds start to crackle, add garlic,
curry powder, garam marsala, and dried chili. Saute for a little bit. Add
diced tomatoes and chicken stock. Let boil and add lentils. Cook lentils
until tender. Finish with chopped cilantro. Adjust seasonings.
CHICKEN PEPPER POT SOUP
Boma
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1/2 each Pablano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens, rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
OXTAIL STEW
Boma
Yield: 8 servings
Ingredients:
4 pounds Beef Oxtails
2 quarts Beef Stock
3 each Carrot, diced
1 large Onion, diced
1 cup Corn Kernels
1 each Red Bell Pepper, diced
1/2 pound Plantain
2 T. Red Crushed Pepper
1 each Jalapeno, sliced
1/4 cup Sugar
1/2 cup Parsley, chopped
1 cup Soy Sauce
1 T. Ginger, chopped fine
Roux (1 pound butter and 1 1/2 pounds flour)
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In heavy skillet, brown the oxtail. After caramelize, place the oxtail in the
stockpot and add beef stock, red crushed pepper, sugar, and ginger. Let
simmer until the oxtail is 3/4 done. (Skim all the excess fat.) Add the roux and cook until thicken.
Add the red bell pepper, potato, onion, corn, and plantain.** Let cook until
vegetables are done. Add parsley and jalapeno last. Adjust seasoning.
** If you are using frozen plantain, add last when you are ready to serve.
THREE BEAN GUMBO
WITH SAUSAGE
Boma
Yield: 8 servings
Ingredients:
1/2 cup Kidney Beans, soaked overnight
1/2 cup Black-Eyed Peas, soaked overnight
1/2 cup Pinto Beans, soaked overnight
1 quart Chicken Stock
1 quart Beef Stock
1 each Green Bell Pepper, diced
1 each Red Bell Pepper, diced
1 small Red Bermuda Onion, diced
1 small Spanish Onion, diced
1/2 cup Okra, sliced
1 ea 8 ounce can Diced Tomatoes
2 T. Granulated Garlic
1 t. Thyme
1 ounce Basil
1 t. Worcestershire Sauce
2 t. Cajun Seasoning
1/2 t. Cayenne Pepper
1/2 pound Sausage, sliced
1 each Bay Leaf
Roux (1/2 cup Flour and 1/2 cup Butter)
Method:
Cook the beans with water. Heat chicken and beef stocks. Add tomatoes, Worcestershire Sauce, basil, Cajun Seasoning, thyme, and garlic. Let boil for 15 minutes. Add roux and continue cooking for 20 minutes (until thick.) Add pre-cooked beans and the rest of the ingredients. Let simmer until veggies are tender.
GINGER CARROT SOUP
Boma
Yield: 8 servings
Ingredients:
1 pound Carrots, chunky cut
2 cups Water
2 cups Heavy Cream
1 cup Milk
2 ounces American Cheese, sliced or shredded
1/2 ounce Ground Ginger (fresh ONLY)
2 ounces Sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth. Add heavy cream and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasoning.
COCONUT CURRY SEAFOOD
Boma
Yield: 8 servings
Ingredients:
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, sear
2 cups Clam Juice
1 quart Chicken Stock, add chicken base
2 cups Coconut Milk
2 T. Curry Powder, toasted
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
1 each Jalapeno, sliced
2 each Carrots, diced in big chunks
2 each Potatoes, diced in big chunks
1/4 cup Parsley, chopped
1/4 cup Cilantro, chopped
2 T. Lemon Juice
1 each Lemon, zest and sliced
2 T. Ground Cumin, toasted
To taste Salt and Pepper
Method:
Heat the chicken stock and clam juice. Add the vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until the vegetables are half done. Add coconut milk. Continue cooking until vegetables are done.
Before service, sear white fish and scallops (do not overcook) and set aside. Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno. Cook until mussels open, add parsley, cilantro, and lemon zest before serving.
Taco Soup
Old Key West
22 oz. (1 3/8 lb) ground beef
6 oz. salsa
1 large onion, diced
1 medium red bell pepper, diced
4 1/2 t. chili powder
1 1/2 t. cumin
1 1/2 t. cayenne pepper
1/2 t. salt
1 1/2 oz. cornstarch
1 1/8 qt. chicken broth
1 1/2 lb. red kidney beans, cooked, pureed (or refried beans)
Garnish
corn chips
grated cheddar cheese
Brown ground beef in soup pot. Drain fat. Combine beef, onion and red pepper. Add chicken broth and spices. Bring to a boil. Add kidney beans and salsa. Bring to a boil. Reduce to simmer 10-15 minutes. Slowly add cornstarch to thicken enough to float cheese and chip garnish. Adjust seasonings to taste.
Corn Chowder
Old Key West
12 oz. corn kernals
1 small onion, diced
3 oz. carrots, diced
3 oz. celery, diced
4 1/2 oz. (1 medium) potatoes, diced
dash thyme
dash salt and pepper
1 1/2 oz. bacon, chopped
1 1/3 qt. chicken broth
Cook bacon in a soup pot until crispy. Render fat from the bacon, then remove bacon from pot. In same pan, saute the onion, celery and carrots until tender. Add the corn and saute for one minute. Add the broth. Bring to a boil. Lower heat and simmer for 10 minutes. Add the potatoes, thyme, salt and pepper. Simmer for 20-30 minutes. Adjust seasonings and consistency before serving.
Beef Vegetable Soup
Old Key West Resort
1 1/2 qt. beef stock
14 oz. beef, diced
4 1/2 oz. broccoli, diced
4 1/2 oz. cauliflower, diced
7 1/2 oz. vegetables, mixed (such as frozen)
3 oz. onion, diced
1/4 t. pepper
2 1/4 oz. green cabbage, shredded & chopped
2 1/4 oz. red cabbage, shredded & chopped
salt to taste
Brown beef in pot. Add beef stock. Bring to a boil. Reduce to simmer 1 hour. Add salt and pepper to taste. Add mixed vegetables. Bring back to simmer. Add remaining vegetables and simmer 10-15 minutes. Remove from heat. Adjust seasonings as needed.
Cheese and Beer Soup
Old Key West
1 1/2 qt. chicken stock
4 1/2 oz. roux
14 oz. cheddar cheese, grated
3/4 C. beer
1/2 t. salt
1/4 t. white pepper
Bring chicken stock to a boil. Add salt, pepper and roux. Simmer 15-20
minutes. Stir in cheese until texture is smooth. Add beer. Adjust seasonings as needed.
Celery Root Bisque With Peppered Croutons
2001 Food and Wine Festival
YIELDS 4 TO 6 SERVINGS
6 TBSP Butter, unsalted
1 Lg Onion -- chopped
3 Celery stalk -- with leaves, sliced
2 1/4 lb Celery root -- peeled, coarsely chopped
2 med Russet potatoes, peeled, coarsely chopped
2 Lg Parsnip -- peeled, coarsely chopped
5 cup Chicken stock or canned broth
2 cup Grated Dubliner Cheese
1 Bay leaf
4 Thyme sprigs, fresh -- or
1TSP Thyme, dried -- crumbled
1/2 TSP Pepper, white
1/4 TSP Coriander seeds
2 cup Spinach leaves
1/2 cup Whipping cream
Peppered croutons-see recipe
Melt butter in heavy large non-aluminum pot over medium heat. Add onion and celery and saute until slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and saute 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.
Place soup in batches in processor. Return soup to pot. Add cream and
remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Add grated cheese stir until melted. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with croutons and serve.
Peppered Croutons
Yields 4 to 6 servings
1/2 Loaf Day Old Bread
1 Stick Butter
1 TSP Salt
1 TSP Fresh Ground Pepper
Method - Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15 to 20 minutes or until golden brown.
