Last of the bird…Turkey Pot Pie.
Weary Travelers’ Italian Soup.
Candied Salmon, mixed herb pasta with pesto, garlic roasted Broccoli Romanesco and mushrooms.
Something about Fall and Pies….this of the Blueberry variety.
B’s Spicy Chicken/Shrimp Coconut Curry Soup.
For the stock:
1 Whole Chicken
1 lb. shrimp shells and heads (If you can find them head-on)
2 white onions (quartered)
1 whole head garlic (halved)
2 chicken bouillon cubes or equivalent paste
5-6 stems of fresh Thyme
2 carrots (chopped)
4-5 stalks celery (chopped)
2 stalks lemon grass (chopped and crushed)
1 turnip (quartered)
3-4 Bay leaves
Add everything to the pot and cover chicken with about 4 inches of water. Bring to a boil and then turn down to a low simmer and cook about an hour until the chicken is just done. Remove chicken and let cool. Turn stock up to medium simmer. Pick chicken and reserve everything (including filets) except the main breast meat. Cut or tear reserved chicken into bite size pieces. Add all the bones back to the stock and continue to reduce down to approximately 8 cups. Strain and reserve.
For the soup:
2 cans Coconut Milk
1 can straw mushrooms (halved)
Juice and Zest of 4 limes
2 tsp. Madras curry powder
2 tsp. mild curry powder
2 red Thai chilies (minced)
3 tbsp. Thai fish sauce
2 tbsp. Palm sugar or light brown sugar
Sriracha (optional to add heat as desired)
3 tbsp. cornstarch dissolved in stock (optional for thickening)
Salt to taste
1 lb. shrimp (halved)
Reserved chicken meat
Add everything down to the sugar to your simmering stock and adjust seasoning as needed. Thicken to desired level of creaminess. Add shrimp and chicken and simmer a few minutes on low until shrimp is just cooked through. Garnish with a little thinly sliced lemon grass, carrot, fresh cilantro and a swirl of coconut milk. Enjoy!
12-hour smoked BBQ pulled pork shoulder sandwich with Carolina sauce and creamy slaw.
Red Snapper on French cut haricot vert with curly pesto pasta and a lemon/caper/tarragon/butter sauce.