Yield: 10 – 12 servings
- 8 slices bacon, cut into 1/2-inch pieces
- 3/4 cup diced celery
- 1 1/2 cups diced onion
- 3 cloves garlic, minced
- 6 small Russett potatoes, peeled and cut into 1-inch pieces
- 6 cups low-sodium chicken stock
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Sliced scallions, for garnish
*Equipment: hand blender or blender
- In a Dutch oven or large soup pot, cook the bacon over medium heat until all the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and drain off all but 1/4 cup of the drippings.
- Reduce the heat to medium-low and then add the celery and onions to the pan and cook, stirring occasionally, until the onions are translucent. Add the garlic and continue cooking for 1 to 2 minutes.
- Increase the heat to medium and then add the cubed potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.) Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
- In a separate medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it’s pale golden then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it’s thickened slightly. (It should be the consistency of gravy.) Whisk the milk mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
- Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that’s remaining in the pot until it’s smooth. * Return the reserved 1/3 of the soup to the pot, stirring to combine.
- Stir in the heavy cream and season the soup with salt and pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.
If you don’t have a hand blender, you can purée the soup in batches in a blender. Leave 1/3 of the soup in the pot and purée the rest in the blender then continue with the recipe as directed.
Recipe courtesy of Just A Taste
Prep Time: 15mins
Cook Time: 10mins
Total time: 25mins
Yield: 4 servings
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- Chipotle avocado mayonnaise
- 1 baguette, cut it into 3-4 equal pieces, toasted, for serving
- Romaine lettuce leaves, for serving
- Sliced avocado, for serving
For Avocado Mayonnaise:
- 1-3 chipotle peppers, in adobo sauce
- 1 avocado, pitted and chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- Juice of 1 lime
- 1/4 teaspoon salt
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.
- In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.
- Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.
Courtesy of Damn Delicious
Prep Time: 30mins
Cook Time: 3hrs
Total time: 3hrs 30mins
Yield: 8 servings
- 1/2 cup sesame oil
- 1/4 cup molasses
- 2 tablespoons soy sauce
- 1 1/2 tablespoons ground allspice
- 4 to 6 cloves garlic
- 1 to 2 Scotch bonnet or habanero peppers, seeded or whole
- 1 bunch scallions, coarsely chopped
- 1 bunch fresh thyme
- Coarse ground black pepper
- 1/2 cup brown sugar
- 1 tablespoon whole caraway seeds
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- Sprinkle smoked paprika
- Four 8-to 10-ounce racks of ribs
For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes.
For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes. Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.
Recipe courtesy of Kelis and The Cooking Channel
Prep Time: 55mins
Inactive Prep: 40mins
Cook Time: 40mins
Total time: 2hrs 15mins
Yield: 8 servings
GINGER SESAME GLAZE:
- 1/2 cup honey
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, chopped
- 2 large onions, chopped
- One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
- Black pepper
- 4 cups farro
- 7 cups chicken stock
- 1 cup 1/4-inch diced pancetta
- 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
- 2 cups thawed frozen green peas
- 2 cups thinly sliced shallots
- 3 cloves garlic, finely minced
- 1/8 teaspoon cayenne pepper
- Salt and pepper
For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.
For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.
Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.
Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.
Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.
You can cook the farro the night before you want to serve it.
Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Prep Time: 50mins
Cook Time: 30mins
Total time: 1hr 20mins
Yield: 8 servings
- 1 large onion, peeled
- 1 Anaheim chile, seeds removed
- 1 green bell pepper, seeds removed
- 1 jalapeno, seeds removed
- 1/2 bunch cilantro, roughly chopped
- Splash distilled vinegar
- Salt and pepper
JUMBO SHRIMP WITH TOMATO FRICASSEE AND STRAWBERRIES:
- 1 1/2 tablespoons chile oil
- 1 Spanish onion, sliced
- 1 bunch small carrots peeled and sliced lengthwise
- 4 cloves garlic, sliced
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 large heirloom tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon smoked paprika
- 3 sprigs rosemary
- 4 pounds jumbo shrimp, unpeeled but deveined
- 1 teaspoon achiote molido
- Reserved cooking liquid from plantains or vegetable stock or water
- 2 cups large strawberries, hulled and halved
For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend.
For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste.
Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving.
Notes: Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water.
The sofrito can be made ahead of time and kept frozen or refrigerated.
Prep Time: 35mins
Cook Time: 25mins
Total time: 1hr
Yield: 8 servings
- 10 sweet (yellow/black) plantains
- 8 ounces butter, at room temperature
- 1 cup whipping cream, warmed
- Black pepper
- Bring a pot of salted water to a boil.
- Peel and cut the plantains in half crosswise. Boil the plantains until soft, 10 to 15 minutes depending on ripeness.
- Drain the water or reserve for another use. (Kelis sets aside the plantain cooking water to thin out the sauce in her Jumbo Shrimp with Tomato Fricassee and Strawberries recipe.) Add the butter to the plantains and mash with a potato masher, then add the warmed whipping cream. Combine until smooth, and add salt and pepper to taste.