Booyah, Savannah Style!

This hearty beef rib and chicken soup is a favorite among the Northerners but hey, we could have it here in South, too! After all, the temperature did fall way down to 60 degrees today and my family needed something like this to warm their tummies. Inspired by Cook's Country recipe, I decided to give this a try at home, in hopes to convert this recipe suitable for my church family of later on.

I began with 2 pounds of back ribs and rotisserie chicken. De-bone the chicken, shred the meat and set aside. Discard the skin but reserve the carcass.

Boiled the back ribs with 4 cups of water for 15 minutes. Discard the water, cleaning out the foam inside the pot with paper towel, add 8 cups of cold water to the pot, then add chicken carcass, one onion chopped, 2 stalks of celery, and two bay leaves and boil to make rich stock.

After about an hour, the stock is reduced to about 4 cups. To defat the broth, lay a paper towel over its surface, quickly lift it up by a corner (the fat will adhere), and discard. Repeat with more paper towels, as needed.

Chop veggies: onions, celery ribs, green cabbage, carrots, rutabaga, and potatoes. Yes, hearty and healthy!

Heat 3 tablespoon of olive in the pot, stir in prepared veggies (potatoes and peas later) until fragrant, 4-5 minutes. Add 4 cups of homemade broth and 4 ups more of low-sodium chicken broth, 2 cans of 28-oz diced tomatoes. Also add shredded chicken and beef meat from ribs.

You know how I LOVE freshly ground nutmeg! Microplane does the perfect job for this.

15 minutes before serving, add diced potatoes. Season well with salt and pepper. And right before serving, add rinsed frozen peas. Squeeze in some Sriracha sauce to your taste. Serve with lots and lots of warm crust French bread.

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Booyah, Savannah Style

Makes 10+ quarts

2 pounds beef short ribs (or 3 to 4 pieces of back ribs)

1 whole rotisserie chicken, de-boned, skin discarded, meat shredded (reserve carcass)

Salt and pepper

2 tablespoons olive oil

2 large onion, chopped fine, divided

5 celery ribs (2 whole for stock and 3 minced)

4 cups shredded green cabbage

4 cups homemade stock

6 cups low-sodium chicken broth

2 bay leaves

1/2 of rutabaga, peeled and cut into 1/2-inch pieces

3 cloves of garlic, grated/minced

2 (28-ounce) can diced tomatoes

1 pound russet potatoes, peeled and cut into 1/2-inch pieces

2 carrots, peeled and sliced 1/4 inch thick

1/2 teaspoon freshly ground nutmeg.

1 cup frozen peas

2 teaspoon of Sriracha sauce

INSTRUCTIONS

1. Take 2 pounds of short rib and 4 cups of cold water in 10-12 quart stock pot. Bring it to boil, then discard the water and foam, leaving the ribs in the pot. Add 8 cups of cold water, chicken carcass, 1 diced onion, 2 celery ribs, 2 bay leaves, and bring to a boil. Immediately reduce heat to bring the stock to a good rolling simmer. Simmer uncovered about 1-1/2 hours, occasionally skimming off the foam that comes to the surface. Strain the stock in a fine sieved colander into a large bowl. Defat the stock using the paper towel method as shown.

2. Cool ribs and cut off the meat from bone and finely shred the meat. Set aside the meat, discard the bones along with vegetable remnants.

3. In the empty stock pot, heat 2 tablespoon of olive oil, add onions, carrots, celery, rutabaga and cook over medium heat until softened, about 5 minutes. Add grated garlic. Stir in homemade and canned broth and canned diced tomatoes.

4. Add shredded beef, cabbage, 1 1/4 teaspoons salt, and 1 teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 30 minutes. Stir in potatoes, shredded chicken and cook until all vegetables are tender, about 20 minutes. And right before serving, add peas to stir and heat. Off heat, stir in Sriracha sauce to taste. Season with salt and pepper to taste. Serve with crusty French Bread.

Shrimp, Chicken, and Sausage Gumbo for 300

This is one of my church family's favorite meal all year around. This recipe is much simpler than my previous recipe post. (Do you see how much improved the photos are?) With some prep work ahead, this gumbo is very quick and inexpensive meal to prepare for a large group and you can even splurge a little by adding jumbo shrimp. Sorry that I didn't have the time to convert the recipe to a smaller quantity for home cooks. I hope to do that for you next time I make this delicious one-pot meal.


Up to three days ahead, sausage can be sliced, onions and chicken meat diced. See how we store prepped foods in Ziplock storage bags? It saves so much room in the refrigerators and makes a clean up a snap. These sweet red peppers were cored and ready for quick chopping.


Shrimp is peeled, layered between the plastic films, and frozen several days/weeks ahead. The best way to quickly thaw frozen shrimp is to run cold water over in a large colander


Red pepper flakes, dried oregano, and dried basil is quickly sauteed with olive oil.


Then diced and onions and peppers are added and then minced garlic. Add diced chicken and sausages.


Homemade chicken stock is made from carcasses of rotisserie chickens up to three days and refrigerated. Solidified fat can be skimmed off. Add the broth, canned crushed tomatoes and diced tomatoes. Bring it to simmer then add the roux.


Simple white or blonde roux is made with butter and flour to thicken the gumbo. A few photos are missing for adding crushed tomatoes; I got too busy with the food prep.



Simmer for a few hours, add shrimp and fresh chopped basil five minutes before serving. Serve with steamed rice and your favorite hot sauce. I always set some aside without shrimp for non-seafood eaters!

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Shrimp, Chicken, and Sausage Gumbo for 300
Yields about 54 quarts = 216 cups
Served over rice, about 1/2 to 3/4 cup per person

12 Rotisserie Chickens(traditional flavor, do not buy lemon pepper or BBQ), skinned, de-boned, meat cubed into bite size
15-16 quarts of chicken stock made from chicken carcasses
3/4 cup of olive oil, divided
3 heaping tablespoons EACH red pepper flakes, dried oregano, dried basil (divided)
8 large onions, diced
6 lbs of Red Sweet Peppers, shown above or 12 red bell peppers, cored, diced
20 large cloves of garlic, finely chopped in food processor (with a bit of kosher salt, makes it finer)
3-#10 cans of crushed tomatoes
2-#10 cans of diced or whole tomatoes (use immersion blender to blend)
24 lbs of smoked beef sausages (used Eckridge brand), sliced 1/2-inch thickness
2 lbs of unsalted butter
4 cups of all-purpose flour
15 lbs of shrimp, 21-25 count, peeled
1 1/2 cup of chopped fresh basil
Red chili garlic sauce or Sriracha to taste (I usually have this available at the table)


1. Using three 20-quart stock pots, heat olive oil (1/4 cups each pot) and saute red pepper flakes, dried oregano, and dried basil for 30 seconds until fragrant. Add diced onions and sweet peppers for about 3-4 minutes. Add garlic to stir.

2. Divide and add 15 quarts of homemade chicken stock (see note below), add sausage and diced chicken meat. Divide and pour canned crushed tomatoes and pureed diced tomatoes (for fresher tomato flavor; do not use all crushed tomatoes)

3. Add prepared diced chicken and sausage. While the liquid is coming to a boil, make white/blonde roux. In a large cast iron pot, melt 2 pounds of butter until frothy, add 4 cups of all purpose flour. Stir constantly incorporating the flour until well blended, about 4-5 minutes. Here is a great how-to video clip from Chef Susan.



4. When gumbo begins to simmer and liquid is hot, divide and add the roux to the pots. Be careful, not to burn yourself! Stir well. Bring it to boil, then turn down the heat low and let simmer for about two hours, stirring occasionally. About 5 minutes before serving add prepared shrimp and fresh chopped basil, stir to cook. Serve with steamed rice and hot sauce on the side.

Since sausage has enough salt, I do not add salt other thana little kosher when grinding/processing the garlic cloves.

Up to several weeks ahead:
*Peel shrimp, in half steam pans, aligned them in rows, layer plastic films between layers. Wrap well and freeze.

Up to three days ahead:
To make chicken stock (stock and diced chicken can be frozen weeks ahead, if need be, as well)

*Debone, skin rotisserie chickens (easier when still warm); discard all skin,
*Bones in two large stock pots and add about 30 quarts of water and boil until reduced to 20 quarts (onions, celery, bay leaf can be added, optional), cool completely and cover and refrigerate
*Chop white and dark meat to bite size, store in zip lock baggies, refrigerate
*Dice onion, bag, and refrigerate
*Dice sausage, bag, and refrigerate
*Core and wash sweet peppers, dry, bag and refrigerate

On the day of serving:
4 hours prior:
*Dice sweet peppers
*Process garlic with 1 tablespoon kosher salt to grind garlic to finer texture, set aside
*Thaw frozen shrimp by placing shrimp in a colander in a sink with running water; when completely thawed, drain well, set aside in fridge until needed
*Skim and discard solidified chicken fat from stock
*Chop fresh basil, set aside
*Follow above instructions for cooking
*5 minutes prior to serving, add shrimp and fresh chopped basil

*Most ingredients were purchased from Sam's Club

Summer Gazpacho

One of my best friends went through a routine surgery several weeks ago, but something terribly went wrong and she slipped into coma for 9 days. It was the most excruciating and agonizing days for her family and all of us who know and love her dearly.

But God heard our cries and answered our fervent prayers and woke my friend up. And we all cried again but with joy and gratitude this time. Several days after waking up, my dear friend was able to eat diced foods and I was so thankful to be able to make something she can enjoy!

Instead of savory tomato soup, I hoped she could taste my love and care. And family and friends are all rejoicing at the great progress she is making each day. Thank You, Lord......

Red bell peppers, cucumber, and ripe tomatoes are coarsely chopped in a food processor. Leave them chunky for texture. I reduced the garlic and onion for my friend.

3 cups of tomato juice....

And just a small dollop of chili garlic sauce to brighten up the flavor.

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Summer Gazpacho
Makes 4-6 servings

Adapted from Ina Garten's Recipe

1 hothouse cucumber, halved and seeded, but not peeled
1 red bell peppers, cored and seeded
4 plum tomatoes
1/4 red onion, more if desired
1 garlic clove, minced, more if desired
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt

1 teaspoon or more of Garlic chili sauce
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, garlic chili sauce, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Garnish with sliced cucumbers and serve.

Gazpacho

Last few weeks, I have been helping my friend, Miranda, with food organization for Endeavor Conference, which will be held in Oregon. Now, did I mention that she lives in Georgia? And she is planning every aspect of the meals for this week-long Christian young ladies' conference 3000 miles away, which includes Afternoon Tea and a three-course sit down meal for 60.

Even an ex-caterer shudders at the idea of planning and cooking for a whole week so far away from home base. But you don't know my friend. She thrives in high stress condition; she will get it done and done beautifully. To give Miranda some fresh menu ideas, she and I have been experimenting with fun recipes last several Tuesdays. We chose cool Gazpacho for its simplicity but also for its wonderful flavors of fresh summer vegetables.


Fresh cucumbers, celery, and green onions are pureed in a blender.


Some of fresh veggies are finely chopped and added later for chunkier texture. If you like your soup smoother, puree them all.


Garnish with freshly diced tomatoes, capers, and Italian parsley leaves for elegant presentation. I will be posting several more recipes which we tried and loved. Stay tuned......


Gazpacho
Serves 8

2 cups finely diced seeded peeled cucumber, divided
1 cup finely chopped celery, divided
1 cup finely chopped green onions, divided
1 4-ounce can finely chopped mild green chilies, divided

1/4 cup of Italian parsley, and extra for garnishing
3 cans 14-1/2-ounce diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers, extra for garnishing
2 tablespoons red wine vinegar
1 teaspoon chili powder
2 garlic cloves

Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.

Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 8 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

Shrimp, Sausage, and Chicken Gumbo

Combination of shrimp, sausage, and chicken is irresistible. Rich homemade chicken stock adds rich flavor. Perfect food while watching the Winter Olympic! Go teams USA and Korea!



Serves 20-25

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1-2 teaspoon, Chinese red chili sauce (to taste)
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
8 cups homemade broth (see previous post)
4 pounds smoked beef sausage, cut crosswise into 1/2-inch-thick slices
3 pounds chicken, diced, from the rotisserie chicken
Frozen Okra (Optional)

4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes.

Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.

Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

Lobster Bisque

Making fish stock was definitely worth the effort. However you can easily substitute bottled clam juice for this recipe.



Be creative about the garnishing. I used homemade Creme Fraiche, chives, and lobster claw meat.

Lobster Bisque
Makes 6 to 8 servings

1 pound of frozen lobster meat

2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice

1/4 cup tomato paste or more if you like brighter red color

1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Heat olive oil in heavy large pot over high heat and next 9 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Thaw frozen lobster meat overnight in the refrigerator.

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes.

Bring meat to almost room temperature. Taking out the claw meat for garnish later, chop rest of the meat coarsely and equally distribute into six warmed soup bowls. Ladle hot soup over the meat into bowls. Garnish and serve immediately.

Fish Stock

Photo by MenuPages

Have you wrestled with a head of 40-pound grouper? Well, I don't recommend it! However, since my dear friends at Matthews Seafood graciously gave me a gigantic grouper head, I used the head and frames of a grouper to make this strong fish stock. Next time, I will be more SPECIFIC about the size I need.

Yield: Makes about 5 cups
Active Time: 20 minutes
Total Time: 1 hour

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 tsp. dried Thyme
2 lb bones, head, and trimmings of white fish such as sole, flounder, whiting, a or grouper chopped (if using fish head, cut out the gills and clean it out well)
8 cups water
1 cup of white wine
4 whole black peppercorns
2 teaspoons salt

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots,thyme, and celery, stirring occasionally, until golden, 6 to 8 minutes.

Add fish bones and trimmings, water, wine, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
Pour stock through a fine-mesh sieve into a large bowl, pressing down solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.