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PostPosted: Tue Dec 24, 2019 7:29 pm 
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So dirtmonger hasn’t been on here for years since he moved away and quit riding, but he regularly posts decadent European meals on his FB page. Most are heavy beef and rich sauces fare, but his Christmas Eve dinner is this amazing soup:

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Christmas Eve dinner... homard à l’americaine
First making a fumet de poisson with a delightful Alsacian Riesling using rock fish and lobster tails. Reduced and set aside.
Taking two fresh New England lobsters (from Legal Seafoods), dispatching them quickly. Mis en place shown and then cooking begins. Sautée lobster in olive oil, reserve, and start sauce using shallots, carrots, and garlic. Sweat in olive oil and in the meantime make a compound butter from the ‘coral’ (the roe reserved from the lobsters). Deglaze pan with Cognac (I love Cognac Park), Riesling, and dry vermouth. Add peeled and seeded tomatoes and add back the lobster heads. Simmer for 5 min, then add the claws and simmer for 5 minutes. Remove lobster and add the fumet to the mix. Reduce under gentle heat. Meanwhile separate lobster meat, adding any juices to the pot. When meat is separated and sauce nicely reduced, add black and white pepper and salt to taste, add Cognac and vermouth as desired, then fresh tarragon and parsley. Bring to simmer and add the separated lobster meat. Turn off heat and add the compound butter to gently thicken. Serve with fresh baguette and in this case a phenomenal 2005 Goutorbe premiere cru champagne with yeasty and earthy notes that play nicely with the fresh baguette, sweet lobster, and tarragon. Liquid desert: a 2000 6 Pottunyos Tokaji. Life is good!

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PostPosted: Mon Jan 09, 2023 4:41 pm 
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PostPosted: Thu Feb 23, 2023 10:00 am 
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I missed Mardi Gras, so I made some jambalaya for breakfast this morning. It warms the heart.
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All recipes jambalaya is real similar to mine.

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PostPosted: Thu Feb 23, 2023 7:48 pm 
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Ooooooo. This thread resurrect made me think of this recipe (random notes included).

Vegan Moroccan Soup

Servings: ?, finished dish filled ~1/3-1/2 of my Dutch oven, I ate a some and froze the remaining 4-5 cups in several tupperwares

Ingredients:
1 small-medium yellow onion, diced
1 medium russet potato, peeled and diced (cubes the size of chickpeas)
1 medium sweet potato, peeled and diced (same size)
1ish cup chopped baby carrots
4-5 garlic cloves, finely chopped/minced
16 oz can crushed roma tomatoes
2 16 oz cans chickpeas
½ ish cup chopped dried apricots (was thinking raisins would work well/taste good too)
2 tbsp EVOO
1 tbsp sambal oelek (Recipe I was loosely following called for 1 tbsp harissa; couldn’t find it so I used sambal oelek, an asian chili paste I had on hand, and added some other spices to mimic harissa. Also, this amount turns out quite spicy-adjust accordingly. Good heat for me but I’d probably cut it in half to serve to the family.)
½ tsp smoked paprika
½ tsp cinnamon
½ tsp cumin
½ tsp tumeric
1 tsp corriander
salt to taste
16-32 oz vegetable broth
cilantro and/or Italian parsley, I include stems, roughly chopped
juice of lime/lemon (I had limes from Chuck so that’s what I used; recipe called for lemon)

Cooking:
1) Heat EVOO over medium heat in Dutch oven
2) Saute onion, with a pinch of salt, a few minutes, add garlic for a 1 minute
3) Add potatoes, carrots, sambal oelek, dry spices and another pinch of salt. Cook with frequent stirring 6 minutes.
4) Add tomatoes, apricots and broth (less for thick stew, more for soupy). Crank up heat to bring to strong simmer for 10 minutes then lower heat and cover for another 25ish minutes (till veggies are desired done-ness).
5) Add drained chickpeas and cook till tender (5-7 minutes). Top off with broth to desired consistency and salt to taste.
6) Stir in cilantro, Italian parsley and citrus juice.
7) Eat!

Was thinking I need to learn how to make naan cuz some fresh naan would be awesome with this.

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PostPosted: Fri Feb 24, 2023 7:08 am 
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Sounds delish. Gotta break out half the spice cabinet for this one.

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PostPosted: Thu Mar 02, 2023 7:31 pm 
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OldDogDan wrote:
Y’know, I forgot about this thread. I thought it was gonna be a new TR about muddy trail conditions. Gotta love bad ass bikers sharing soup recipes. We are a multi-faceted bunch.


Remember the "To rinse or not to rinse thread"? When I told Megan about that she laughed out loud.

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PostPosted: Thu Nov 16, 2023 5:24 pm 
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Gumbo similar to my jambalaya it’s time.
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Chicken sausage shrimp and I have been using poblano peppers

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