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Found 13 results

  1. Okay so, this isn't quite a Kamado cook. It's in preparation of a Kamado cook because: It's going to be below freezing when I start the brisket Friday 1am. Who buys soup anymore? Ingredients- shallots, butternut squash, carrots, onion, Roma tomatos, garlic (all fairly fine to medium diced), rosemary, sprouts of Brussel and various spices and peppers Sweated the shallots and the vegetables in a little butter and avacado oil; added 1/4 liquid to establish a broth. Will refrigerate and finish tomorrow afternoon
  2. This is a wonderful savory and satisfying soup. This recipe will make 2 meal size servings or 4 side servings. 1 large green bell pepper 1 large red bell pepper 1 small onion 2 medium yellow squash 3/4 cup fresh small broccoli florets 4 oz of cooked breakfast sausage (pre-cooked weight) 1 1/3 cups of milk 1 1/3 cups of water 2 beef bullion cubes black pepper and cayenne pepper to taste Slice and steam the squash, you want it mushy. Slice the peppers and onions and saute in oil until tender but not over done. Now combine everything in to a medium pan and slowly bring to a slow boil stirring often. Reduce temp and simmer until the broccoli is tender. Serve hot and top with grated hard cheese such as Parmesan. Enjoy!
  3. Mardi Gras Soup I call this one Mardi Gras Soup because the genesis was leftover corn and new potatoes cooked with the crawfish boil fixed for Mardi Gras this past week. Unfortunately there were no leftover crawfish to peel and add to the soup – which would have been a great extra ingredient. As I was making the soup, Mrs. Smokehowze passed by and asked what I was fixing. At that moment looking at the red and green bell peppers and the corn in the pot my immediate reply was “Mardi Gras Soup” as I was reminded a lot of many of the Mardi Gras colors. Oops! Can't forget a crawfish photo. They were especially good even this early in the season as conditions for crawfish development in Louisiana have been excellent so far. The basics in this simple yet tasty soup is red and green bell peppers, chopped green onions, chopped white onion, some of the garlic toes that were cooked in the boil water all sweated down in butter and a touch of olive oil then the addition of some flour to make a quick white roux. Followed by 2% milk and a bit of half & half to get the stock underway - how much ? - use what seems right for the amount of ingredients. Don't forget to add a good tablespoon or so of Better-Than-Bouillon chicken base for further flavor. Having previously made some mashed potatoes from those cooked in the boil, some of that also went into the pot as additional thickener and part of the stock base. Let the flavor develop for a while – stirring often and monitoring the heat -do not boil it. In the meantime, cut the corn kernels off the corn cobs. When the stock has well developed, add the corn and continue to let it build flavor and heat the corn completely. Since it is already cooked you do not want to overcook which is why it is added near the end. Some Louisiana hot sauce and a pinch of a Cajun seasoning is all that is left to add. Adjust flavors further as desired. Also stir in some fine chopped parsley at the end after removing from the heat. Serve with some Ritz crackers as a Mardi Gras "doubloon" garnish. That was some more else good eatin there, I guarantee.
  4. This is a super duper fantastic recipe that I posted here recently: I wanted to make a double batch of this today so I decided to take it outside and do it on the FireDisc grill.
  5. I recently started using the MyFitnessPal app to track my food and calorie intake. Their blog has some interesting recipes pop up occasionally. I saw this one come up a few days ago for Turkey Taco Soup and I wanted to give it at try. My girlfriend won't eat turkey so I substituted lean ground beef in this recipe... the Ingredients and nutritional information are as follows: Directions: I heated up my stock pot and then added the olive oil. I put in the onions and sauteed them for about 5 minutes. Then I added the garlic and green peppers and sauteed for another minute or so. Then in with the ground beef until it was browned, stirring constantly. After that, I added the rest of the ingredients, brought it to a boil and then reduced to a simmer with the lid on. I tasted this after simmering covered for about 20 minutes and decided it needed a little additional salt. I added 1 teaspoon of salt and maybe a quarter teaspoon cracked black pepper and let it simmer some more. One serving of this is about 2 cups, so a meal for me is about 1.5 servings or 3 cups.... You can garnish this with tortilla chips, green onions, cheese, sour cream or anything else you might like. The flavor of this one is pretty good! Note: The Bush item is Black Beans and this recipe also measured out to 5 2-cup servings which would make it 420 calories per serving...
  6. My family will jump all over the ham as a leftover entree with the sides on the next day......and sandwiches the day after that. Then....there's always more leftover. I've seen this stuff on the shelf in the grocery store but finally tried it yesterday. After soaking it for 8 hours and rinsing.....it looked good enough to eat to me. I simply followed the instructions and added all the recommended items along with some vegetables. I used the hambone, extra ham and a pound of cajun sausage that gave it a really nice heat level. Simple meal that everyone seemed to really like. Divided remains into two large containers.....one in the fridge....one in the freezer for future use.
  7. Decided to try soup and bread for the first time on the vision today and it turned out great! The loaded potato soup consists of chicken stock, cream, potatoes, onion, celery, garlic, bacon, sharp cheddar and gouda cheeses. It was garnished with cheese, scallions, and crispy bacon. The bread consists of Deschutes Jubleale beer (leftover xmas beer) flour, garlic and onion powder, salt, fresh jalapeno, bacon, cheddar and gouda cheeses. Ill post the recipes in the appropriate forums. I am very pleased with how this turned out and will absolutely make them again!
  8. A Hybrid Chuck Roast Cook for Fall Weather I call this a “hybrid” cook for several reasons. Firstly, it was started on the Kamado and finished on the stove, secondly I had been wanting a chuck roast which I like to cook in a braise with veggies after browning, but I also have been wanting beef barley soup, and then finally there was a draw towards a good beef stew, and thus it evolved. So, this cook took elements from all those and rolled it into a “hybrid” chuck roast meal. Bon Appetite Started with just over a 5 lb Costco chuckie. It was three nice pieces in the package. After cooking on Joe we were down to 3 lbs of really good tasting beef. The Starting Point In place of the browning of the meat, I seasoned the chuck roast pieces with just a rather light coating of Montreal Steak seasoning. Got Big(Red)Joe fired up and was going to cook at 275-300 degrees but got a very late start and reflecting on my high temperature pork butt cook, I instead opted to cook at 375-400 degrees indirect– closer to 400 degrees most of the time. At this temperature it took 3 hours to get to 185 internal and had developed a beautiful crust and patina along with a very nice smoke ring. Tossed a pecan chunk in with the lump. I removed the meat at the 185 temperature. It tasted really good at this point and with a bit more cooking on the Kamado (maybe another 30 minutes) to final tenderness (~200-205) would have been an excellent meal by itself. The bark/crust on the meat from cooking at 400 was superb. And no stall! Chuckies Ready to Come Off Big Joe The Meat Is Already Good At This Stage (Cooks Treat) When the chuck was nearing its removal, I got out the 7.5 qt Lodge enameled cast iron and on the stove sweated down the following (all coarse chopped): onion, green bell pepper, celery, green onion and garlic. Added to the sweated mixture 5 cups water and several tablespoons of Better Than Bouillion low sodium beef base. Initially seasoned with dried thyme, oregano, basil, bay leaves, Worcestershire, black pepper, and Crystal hot sauce. Now it was time for the chuck to go into the pot. Brought it all to low boil and then reduced temp to a simmer. It cooked for an hour and at that point the meat was getting fork tender and at about 205 internal. Some Fixins Meat In The Pot Time to add the 2 large cut up red potatoes, the 4 sliced carrots and 1 cup of quick cook pearled barley. Add additional water and more beef base if needed – the barley will suck up the water. Adjust seasonings to taste - for example, I added a tablespoon of ground chipotle powder and a tablespoon or so of vinegar to balance the sweetness from the onions and carrots. Cook for another 30 minutes or until the final additions including the barley are tender. The barley will also act as a thickener for the broth. At this point the meat can be cut with a spoon which is how we like it when cooked in a braise. As the dish sits the barley will slowly absorb the water. For leftovers/reheating just add some water or eat it as is. Almost Done - A Pot Full Of Food Fun Serve in a bowl and enjoy a nice fall weather meal! The final result has a nice smokiness component, a great grill flavor on the very tender meat and a wonderful medley of veggies, broth, barley and flavors. Goes well with your favorite red wine. A Great Fall Food Fix
  9. Smoke Grilled Red Bell Pepper Tomato Bisque I was browsing through the fridge and spotted almost a whole can of some left over crushed tomatoes and a separate bowl of some left over smoke grilled veggies I had cooked previously on Big (Red) Joe. It was cold and windy outside so immediately I knew I wanted to make a soup using these ingredients. Since I have also been working on dieting, I decide to avoid any cream and used tofu as an alternative ingredient. Roasted veggies would work as well for this recipe. The result of this culinary endeavor in wandering through the land of leftovers in the fridge is a wonderful and flavor rich bisque with a unique touch from the smoke grilled/roasted veggies that I guarantee won’t last long once it is served. And you will not miss the cream nor be able to tell tofu was substituted. The finished bisque: The peppers and carrots being grilled: The onion, garlic, and grilled/roasted veggies being cooked as the bisque base: Grilled Red Bell Peppers and Carrot Recipe Grill the veggies on direct moderate heat (350). The veggies were tossed with olive oil, salt, pepper and some Hungarian paprika. Keep a close eye as the sugar in the carrots will cause them to "burn" if in too much direct heat. Remove and cover veggies to keep warm and steam a bit. A bit of char on the veggies is just perfect. Bisque Recipe: 2 or 3- whole red bell peppers seeded and smoke roasted (cut peppers in halves or quarters to roast) – chop fine for the soup 1 or 2 - whole carrot roasted (cut in half to roast) – chop fine for the soup 1 medium or large onion fine chopped 5 garlic toes peeled and fine chopped 1 - 28 oz can of crushed tomatoes (like Centos brand - which is sold at Walmart and is an excellent crushed tomato product) 2 1/2 cups V-8 tomato juice 1 cup water 1 Tablespoon + 1 Teaspoon of “ Better Than Bouillon Chicken Stock Base “ (preferred) or 4 chicken stock bouillon cubes (I like this brand of stock base as it is very high quality with the real flavor and not a lot of salt) Pinch of dried red pepper flakes Splash of Worcestershire sauce 1/2 cup of “silken” tofu (Silken tofu, also called soft or silk is needed to blend and thicken) 1 Tablespoon of rice wine vinegar (add at end of cook) or a bit more to taste but be cautious in your addition Salt and Black pepper to taste (add at end of cook) Cook the chopped onion and garlic at lower heat in a bit of olive oil until well softened. Add chopped roasted pepper and carrot. Continue to cook at low heat for about 10 minutes until flavors blend and the mix is well softened in texture. (At this point the aroma is just wonderful). Add V-8 juice, water, crushed tomatoes, Worcestershire and dried pepper flakes. Stir well, and then incorporate the chicken stock base into the mixture. Continue to heat slowly over a lower heat for at least 10 more minutes until thoroughly heated. Stir frequently. Do not allow to boil. Remove from heat and cool for at least 5 minutes. Add the silken tofu which has been broken up. Blend well with a stick blender or in regular bender until the tofu is fully incorporated and the veggies are pureed. At this point you should have very nice bisque that easily coats a spoon and has some body to it. Finally, reheat on a low heat for about 5 minutes or so and then stir in the rice vinegar. Serve warm with some grated mozzarella cheese floated on the soup and some nice bread (toasted) that has been rubbed with a raw peeled garlic toe. Enjoy!
  10. I searched the web for a good Turkey Noodle recipe but none were exactly what I was looking for so this is a combination of three different recipes I got off of YouTube. I start out by making some turkey stock. Here are most of the ingredients: 2 tbsp. of OO ½ large onion cut in 1/8th. 2 sprigs of Oregano (from my garden) 6 sprigs of Thyme (from my garden) 4 Bay leaves 2 carrots (chopped) 2 celery stalks (chopped) 1 tbsp. of pepper corns 2 tbsp. of salt Turkey carcass with wings, neck, heart & gizzards 8 cups of chicken stock 8 cups of cool water 2 tbsp. of catsup Put the OO in your stock pot and heat it up. Throw in all your dry ingredients and let them simmer for 5 minutes. Now put in the turkey and cover with the chicken stock & water and add the catsup. Bring to a rolling boil and then reduce the heat and let simmer for 2 ½ hours. Then turn off the heat and let cool. Now stain the liquid out and recover any usable meat to add later. Here is what it looks like after the 2 ½ hours. Now to make the soup. Here are the ingredients: 2 tbsp. of butter 1 large onion cut in ½ and each half in 1/8th. 3 cups carrots (chopped) 3 cups of celery (chopped) 1 tbsp. of ground pepper 1 tbsp. of ground sea salt 1 tsp. of dried Sage 1 tsp. of dried thyme 1 10.5 oz. can of Cream of Chicken soup 16 oz. package of noodles (I used egg noodles) 3 lbs of pulled and cut up turkey meat Melt the butter in your soup pot. Throw in all your veggies and let them simmer for 5 minutes. Now put in the turkey stock and spices and bring to a rolling boil and then reduce the heat and let simmer for 30 minutes. Now bring the heat back up and bring to a rolling boil. Add the Cream of Chicken and stir and let cook for 3 minutes. Now add the noodles and let cook for 9 minutes. And now add the turkey meat. Stir and cook for another 5 minutes and you’re done. Money shot.
  11. I searched the web for a good Turkey Noodle recipe but none were exactly what I was looking for so this is a combination of three different recipes I got off of YouTube. I start out by making some turkey stock. Here are most of the ingredients: 2 tbsp. of OO ½ large onion cut in 1/8th. 2 sprigs of Oregano (from my garden) 6 sprigs of Thyme (from my garden) 4 Bay leaves 2 carrots (chopped) 2 celery stalks (chopped) 1 tbsp. of pepper corns 2 tbsp. of salt Turkey carcass with wings, neck, heart & gizzards 8 cups of chicken stock 8 cups of cool water 2 tbsp. of catsup Put the OO in your stock pot and heat it up. Throw in all your dry ingredients and let them simmer for 5 minutes. Now put in the turkey and cover with the chicken stock & water and add the catsup. Bring to a rolling boil and then reduce the heat and let simmer for 2 ½ hours. Then turn off the heat and let cool. Now stain the liquid out and recover any usable meat to add later. Here is what it looks like after the 2 ½ hours. Now to make the soup. Here are the ingredients: 2 tbsp. of butter 1 large onion cut in ½ and each half in 1/8th. 3 cups carrots (chopped) 3 cups of celery (chopped) 1 tbsp. of ground pepper 1 tbsp. of ground sea salt 1 tsp. of dried Sage 1 tsp. of dried thyme 1 10.5 oz. can of Cream of Chicken soup 16 oz. package of noodles (I used egg noodles) 3 lbs of pulled and cut up turkey meat Melt the butter in your soup pot. Throw in all your veggies and let them simmer for 5 minutes. Now put in the turkey stock and spices and bring to a rolling boil and then reduce the heat and let simmer for 30 minutes. Now bring the heat back up and bring to a rolling boil. Add the Cream of Chicken and stir and let cook for 3 minutes. Now add the noodles and let cook for 9 minutes. And now add the turkey meat. Stir and cook for another 5 minutes and you’re done. Here it is in a bowl. Money shot.
  12. It is a cold and rainy day/night here in North Georgia. There was a break in the heavy rain so I was able to grill a fresh 3.2 lb salmon fillet tonight on Big (Red) Joe with a soup and steamed broccoli accompaniment . More photos here: http://s1363.photobucket.com/user/smokehowze/library/Grilled%20Salmon%20and%20Soup%2012-9-13 The salmon (quite cold from the fridge) was marinated on the counter for a couple of hours in the following (I made enough to reserve some for use as a basting/glazing sauce when grilling): · Low sodium soy sauce · Vietnamese Fish Sauce · Sesame Oil · Fresh grated ginger · Fine minced green onions (whites and greens) · Sriracha sauce · Brown sugar · Honey · Garlic Powder Just before putting it in the Kamado, I did a light sprinkle on both sides of the salmon with a Cajun seasoning mix. The salmon was grilled in a clamshell type grilling basket that I had previously cut the handles down in length so it would fit in Big (Red) Joe and allow the Kamodo lid to close. To fit the long piece of fish in the grill basket, I usually cut the fillet in length and the place the two pieces side by side overlapping the thin parts to, in effect, get a large and wide piece of salmon of uniform thickness for better grilling. Grilled direct at about 375 degrees for 10/11 minutes turning over every 3 minutes or so and basting. I used some apple wood chunks slid in through the intake vent to just enter the ash pit area for a seasoning smoke. Since weather was cold and rainy it really begged for some soup to go with the salmon. But I did not want to make a trip to market for any specific ingredients and the soup was an unplanned idea. So I made some “What Have We Got Soup?” while the salmon was marinating. Which is a soup created from what one can find in the cabinets or freezer or fridge. In this case I found: · 4 cups or so of de-fatted homemade seasoned chicken stock in freezer · Some gold and some red potatoes lying around on counter – (peeled and coarse chunked) · Some sliced baby portabella mushrooms in back of the fridge · Sautéed together: o No regular onion on hand, but a bunch of green onions in produce drawer – (medium chopped) o A couple of celery stalks - (medium chopped) o About a half of a green bell pepper – (medium chopped) o Some frozen ham pieces from a prior Big (Red) Joe cook – (cut into small cubes) o 5 inch length or so of uncooked hot smoked sausage in meat drawer – (cubed and cooked) o Some minced garlic o Some dried thyme o Black pepper · A bit of cornstarch and cold water mixed for thickening near end of cook · Some fresh parsley – fine chopped as a serving garnish and a red pepper chopped (added a bit during the cook also) And thus the “What Have We Got Soup?” became: Potato and mushroom soup with chicken stock base and seasonings. It was a good combination. The salmon tasted as good as it usually does when I cook it this way and the soup was rich with a nice set of complementing flavors and was perfect as a side and a hit with the family. Even better is that there is enough salmon and soup left over for another meal and maybe even enough salmon to also make a bit of salmon salad with the addition of some mayo and fine chopped onion. I hope this gives you some ideas for a mix of planned and improvisational cooking.
  13. Fall has me thinking about soups and stews. I always get compliments on this recipe. This is a 5 Star recipe in my house. I use my leftover chicken (breasts or leg quarters) 2 cups chopped Onion 3 cloves minced Garlic Olive Oil 64 oz Chicken broth 1/2 teaspoon ground cumin 1 teaspoon Chili powder 2 cups frozen corn kernels 2 Tablespoons lemon juice/lime works 2 cups chunky salsa. 6 oz +/- diced green chilies tortilla chips sauté garlic and onions combine with remaining ingredients simmer ~ 30 minutes Pick chicken parts down and add Simmer 10-15 minutes Serve on top of broken tortilla chips You can use 2-4 breasts or 2-4 leg quarters 8 servings Some other variations include Lime Juice diced fresh sautéed Jalapeno roasted corn kernels Garnish options include, avocado wedges. guacamole dollop, sour cream dollop, Lime/Lemon slice, sliced fresh jalapeno. White queso cheese, Shredded Monterey Jack Cheese, diced green onions, chopped chives Other notes; I like Wylers Brand Chicken bouillon granules, Pace Picante Salsa, Blue Corn Tortilla Chips. Velvetta Brand White Queso Cheese. Canned Corn kernels work.
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