Thursday, June 23, 2011

Chilled Tomato Soup with Chipotle Cream

You'll Need 
  • 2 Tablespoons olive oil
  • 6 green onions, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno chili, seeded, chopped
  • 4 cups tomato juice
  • 1 ½ pounds tomatoes, seeded, chopped
  • 3 Tablespoons plus 2 teaspoons fresh lime juice
  • 2 Tablespoons prepared horseradish
  • Sour cream (optional)
Heat oil in heavy saucepan over low heat. Add next 4 ingredients. Cover; cook about 20 minutes. Add tomato juice, tomatoes, 3 Tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight. Before serving top with a dollop of sour cream if you would like. 

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Sunday, June 12, 2011

Cajun Shrimp

  • 1 pound extra large shrimp, peeled
    •  1 Tablespoon fresh lime juice
    •  ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon thyme
    • ¼ teaspoon salt
    •  ¼ teaspoon red pepper
    • 1/8 teaspoon black pepper
    • Lime wedges
  • Toss the shrimp with the lime juice in a bowl.
  • Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl.
  • Sprinkle over the shrimp and toss to coat well.
  • Place cooking oil in a large skillet.
  • Heat until hot.
  • Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stirring constantly.
  • Spoon into a serving dish.
  • Chill, covered, for 1 hour or longer.
  • Garnish with lime wedges.

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Saturday, June 4, 2011

Fried Cow Narrative Recipe

On my Saturday radio program (click here for more info on that or to listen live) I will talk about making this crazy good recipe that I first found at the Alma de Cuba restaurant in Philadelphia. 

Basically, it's a twice-cooked meat (you can use beef, but pork works just as well). After the meat is falling off itself, you put it into a pan with a little oil, some spices, garlic, onion, and let those aromatics infuse into the meat until the onions are good and soft. 

Once that happens, turn up the heat to HIGH and crisp-up the shredded meat just a bit. At the end, you will want to squeeze a lime over the top to freshen up the flavor. 

This is served over rice and seasoned black beans. We are making this tonight at my house -- served along with our avocado mango salsa. By the way, if you have a mojito on hand, it's just a wonderful Cuba-inspired bonus!!

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