Coming Soon: Pickles and Cream

Well, the rain finally broke and I was able to dust off the old grill and film the pickled grilled pickles video I teased after the Kingsford University trip. To the right of those you'll see a jar of homemade Crème Fraîche, inspired by comments on our handmade butter post. Stay tuned!

A Spicy Tomato Crab Bisque for When You Need to Think Fast

This light and spicy tomato crab bisque is one of my all-time favorite "need something gourmet at the last minute" emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off. Of course, none of that would matter if it didn’t taste any good, but that's really not a problem here.

Besides its ability to impersonate a special occasion soup, this crab bisque also tastes fantastic…if you use a decent, preferably all natural brand of soup. There are lots of choices, especially if you are shopping at stores like Whole Foods or Trader Joes.

I'm using Pacific Natural's Organic Creamy Tomato Soup, which seems to be easy find. The ingredient list isn't the least bit scary, and it has a nice rich flavor that pairs perfectly with the sweet shellfish.

The green onion and Old Bay butter sizzle at the beginning is the only real work, but it's two-minutes very well spent. By the way, this isn't a thick style bisque, so if you do want something sturdier, then add an extra spoon of butter and 2 spoons of flour to the green onion step (be sure to cook out the raw taste of the flour).

For the crab, you could use canned in a pinch, but most of the larger grocery store chains (the ones with the good soup) will carry 8-oz tubs of lump crabmeat, and it really is worth the extra cash.

After the crab, and a healthy does of cayenne, the only other decision is whether you use cream. It is technically optional, but highly recommended, and as you'll see, I like it swirled on top. You can also stir it in with the crab and save a step, but you'll miss out on the, "random fractal of butter fatty goodness," I mention in the video. Enjoy!

Ingredients:

1/4 cup chopped green onions

1 tablespoon butter

1/4 teaspoon Old Bay seasoning

1 quart prepared creamy tomato soup

cayenne to taste

8-oz tub lump crabmeat

salt and fresh ground black pepper to taste

2 tablespoon heavy whipping cream

View the complete recipe

Coming Soon: Spicy Crab Bisque

National Corned Beef Hash Day

Apparently the official National Corned Beef Hash Day is celebrated on September 27, which is as arbitrary as it is ridiculous. Everyone knows the real National Corned Beef Hash Day follows St. Patrick's Day.

If you have some leftover corned beef, you should seriously consider making the hash recipe below. There really isn’t anything like a plate of crusty corned beef hash. Topped with a perfectly poached egg, it's not only a classic breakfast (and proven hangover cure), but makes for one hell of a dinner. To read the original post, and get all the ingredients amounts, click here. Enjoy!

Homemade Butter – The Original "Elbow Grease"

When I saw my friend, Jennifer Perillo, do a homemade butter post on her great blog, In Jennie's Kitchen, I thought it would make for a very cool video recipe here. 

The problem was I have the world's ugliest food processor. It's chipped, yellowed from age, and simply not a good look. But it still works fine, so I'm not able to make myself throw it away and get another. Then I thought about doing a real homemade butter video; a true handmade version, without using any machinery whatsoever, save for the finely sculpted apparatus that is my arm. 

Besides not having to show my lame processor, I would also have the opportunity to do some Shake Weight jokes (among others); talk about a win win! Anyway, as you'll see, this technique worked wonderfully and really was a lot of fun. 

It tasted exactly like good supermarket butter. Of course, since it takes a lot more effort to do, and probably costs more to make than buy, you're probably wondering why bother?

That's a great question, and one I really hope you don't ask yourself before giving this a try. By the way, if you are a regular butter maker, please feel free to share any tips and tricks you may have. Enjoy!

Ingredients:

cold heavy cream (about 36% butterfat)

Happy St. Patrick's Day Eve

I can’t believe tomorrow is St. Patrick's Day! Seems like just yesterday I was shoveling snow at my mother's house. Anyway, it's too late to do any new Irish-inspired recipes, so I'll do the next best thing and post links to these three delicious videos (click on the recipe captions, and away you go).

By the way, any Irish drinking jokes you may hear in these clips were only meant to offend my Irish friends and family members, and not the general Irish-American community. Having said that, most of them will be too drunk to care tomorrow, so I guess it really doesn’t matter. Erin go Bragh!

Coconut Milk Red Curry Corned Beef and Cabbage

Hearty Irish Stew

Classic Corned Beef and Cabbage

My Snackpicks' White Bean Dip

This super easy white bean dip is perfect for those occasions when you have a few friends coming over and want to make a tasty snack or appetizer that's not going to take a lot of time, or break the bank.

I also like this recipe because it's not hummus. Don't get me wrong, I love hummus, but you have to admit, it's a little overused. If you took a picture of 100 snack tables at 100 random parties, I bet 75 of them would show a bowl of hummus.

This white bean dip recipe is part of a series of eight snack videos I did for Kellogg's Snackpicks.com. When you click on the video player below, you'll be taken to their fine site to view the video, and if you want, get the written recipe.

If you have questions or comments, please come on back and post them here. Thanks, and enjoy!