Uh, uh...sorry, I was lost in the world of foodgawkers....LOL!
Here you go:
* Exported from MasterCook *
Cajun Catfish Chowder
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 slices thick-sliced bacon -- diced
2 cups onion -- diced
1 cup celery -- diced
3 tablespoons all-purpose flour
1 tablespoon garlic -- minced
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup dry sherry
16 ounces clam juice
2 cups chicken broth
2 cups red potatoes -- diced
1 tablespoon worcestershire sauce
2 teaspoons tabasco sauce
2 pounds catfish fillets -- brushed with oil
2 tablespoons cajun seasoning
1 cup heavy cream
1/4 cup scallion -- sliced
1/4 cup fresh parsley -- chopped
1 lemon -- zested
Preheat oven to 475 degrees; coat a baking sheet with nonstick spray.
Saute bacon in a Dutch oven or large pot over medium heat until crisp, 5 minutes; drain on a paper towel-lined plate and set aside. Pour off all but 2 T drippings, return pot to burner, and sweat onion and celery in drippings until soft, about 5 minutes. Stir in flour, garlic, and seasonings; cook 1 minute.
Deglaze with sherry, simmer until nearly evaporated, then stir in clam juice, broth, potatoes, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium low, and simmer 15 minutes.
Sprinkle fish with Cajun seasoning on prepared baking sheet, then roast about 15 minutes.
Finish soup with cream and heat to warm through. Combine scallions, parsley, and zest with reserved bacon in a bowl. Ladle soup into bowls, top with a fish fillet, and garnish with bacon mixture.
* Exported from MasterCook *
Creamy Crab Bisque
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 cup leeks -- diced
1/2 cup carrot -- diced
1/2 cup celery -- diced
1 tablespoon garlic -- minced
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups whole milk
8 ounces clam juice
salt and pepper -- to taste
tabasco sauce -- to taste
1 1/4 cups lump crabmeat -- divided
fresh chives -- minced
Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes. Add flour and cook for 1 minute.
Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice. Bring to a boil, stirring occasionally, then season with salt, papper, and Tabasco. Off heat, puree mixture with an immersion blender.
Top each serving with 1/4 cup crabmeat; garnish with chives.