Quoting Dave Drum to All <=-

Title: Chesapeake Oyster Bisque

The best bisque I ever made was a lot like that one, including the
sherry. What made it extra special was a large wedge of rindless
Brie melted into it. I got the idea from a cookbook, whose name
escapes me, decades ago and made it on a special date night back
when I was single.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oxtail Stew with Tomatoes and Bacon
Categories: Stews, Bacon, Wine, Beef
Yield: 6 Servings

4 1/2 lb Oxtails
Paprika
All purpose flour
6 Bacon slices, chopped
2 lg Onions, chopped
4 ts Plus 2 tb chopped
-fresh rosemary OR
1 ts Plus 2 ts dried
2 c Dry red wine
28 ox Canned Italian tomatoes
2 cl Garlic; minced, drained
1/4 c Tomato paste
14 oz Beef broth
3/4 lb Sugar snap peas

Sprinkle oxtails with paprika, salt and pepper. Coat with flour.
Cook bacon in heavy Dutch oven over medium heat until fat is
rendered, about 5 minutes. Remove bacon, using slotted spoon and
reserve. Increase heat to high. Working in batches, add oxtails
and cook until brown on all sides, about 10 minutes.

Transfer oxtails to plate. Add onions and garlic to Dutch oven,
reduce heat to medium and cook until tender, stirring
occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons
rosemary. Add wine and bring to boil, scraping up any browned
bits. Boil until liquid is reduced by half, about 6 minutes. Add
tomatoes, breaking up with spoon, Add broth. Return oxtails with
any juices and bacon to Dutch oven. Bring to boil. Reduce heat,
cover and simmer until tender, about 2 1/2 hours. Uncover and
simmer until liquid is slightly thickened, about 30 minutes. (Can
be made 1 day ahead. Cover and refrigerate. Rewarm over medium
heat, stirring occasionally, about 20 minutes.) Add sugar snap
peas to oxtails. Simmer stew uncovered until peas are just
crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons
rosemary.

Bon Appetit-March 1994

From: Julie Bertholf

MMMMM

Cheers

Jim


... For me an overabundance of oysters is a near-impossibility.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

Title: Chesapeake Oyster Bisque

The best bisque I ever made was a lot like that one, including the
sherry. What made it extra special was a large wedge of rindless
Brie melted into it. I got the idea from a cookbook, whose name
escapes me, decades ago and made it on a special date night back
when I was single.

Until I became a semi-serious cook I always thought it was just a chowder
with wine in it. And alongside chowder, bisque is one of the most popular seafood soups. But it is its own category. AFAIAC it *MUST* contain
seafood. If you serve me a "squash bisque" or "tomato bisque" as bisque,
not soup - well, I hope your washing machine is up to it because I may
up end the serving vessel onto the table cloth.

Of course being in America - we have many "fusion" takes on bisque ...

This recipe is not really a bisque. No wine, it's not pureed, etc. But
it's certainly a tasty looking "cream of" soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Corn & Crab Bisque
Categories: Seafood, Vegetables, Herbs, Dairy
Yield: 8 servings

3 tb Butter
3 tb A-P flour
1 tb Oil
1 lg Onion; chopped
1 tb Minced garlic
1 lg Celery rib; minced
Cajun seasoning *
1 c Chicken broth
1 1/2 c Corn niblets; thawed if
- frozen
1 Bay leaf
2 c Milk
2 c Heavy cream
1 ts Liquid shrimp & crab boil
- seasoning
1 lb Fresh lump crabmeat
1/4 c Chopped green onions
1/2 ts Worcestershire sauce
Salt & black pepper
Add'l chopped green onions;
- garnish

* Tony Chachere's (green can) or Louisana Fish Fry
(orange can) or blend your own - UDD

Melt the butter in a small saucepan over medium heat;
then gradually whisk in the flour. Cook 5 to 7 minutes,
whisking constantly, until a golden roux forms; set
aside.

Heat the oil in a Dutch oven over medium heat. Combine
the onion, garlic, and celery and cook 1 minute. Add the
Cajun seasoning to taste. Stir in the broth, corn, and
bay leaf. Bring to a simmer, then pour in the milk,
cream, and liquid crab boil. When the mixture begins to
simmer, reduce heat to low and simmer 7 minutes. Stir in
the roux, 1 tablespoon at a time, blending thoroughly.

Continue to cook, on low heat, whisking until mixture
thickens. Stir in crabmeat, green onions, and
Worcestershire sauce. Simmer 6 to 8 minutes more.

Season with salt and pepper to taste.

Yield: 8 servings

By Jodi Hanlon

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM


... "You've got to take the bitter with the sour." -- Samuel Goldwyn
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

bisque *MUST* contain seafood.

Further to that bisques must contain pureed crustaceans, cream and
wine. It is a very precise word for a distinct type of soup. If it's
lumpy it's a chowder, a bouillabaisse, a cioppino, a gumbo or simply
fish soup.

From Burma:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nwa Mee Hinga (Oxtail And Watercress Soup)
Categories: Soups, Beef, Burma
Yield: 4 Servings

1 lb Oxtail, divided into
-sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into
-stems

The combination of oxtail and watercress gives the soup a rather
unconventional flavor and makes it a fine luncheon dish.
Watercress is specified, as substitute for the traditional green
known as 'chaste leaf' or 'Indian wild pepper' (Vitex trifolia),
kyaung- ban in Burmese.

Broil the oxtail in a gas or electric broiler until well roasted
and slightly charred, about 15 minutes. Better still, barbecue
over charcoal to impart a slightly smoked flavor.

Put everything except the watercress into a pan, and bring to a
boil. Cover the pan and cook over moderately low heat for 1 hour
or more to tenderize the meat until it comes away from the bone.

Add the watercress, cover the pan, and cook for 3 minutes more.
Serve hot.

From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein
Posted by: Karin Brewer, Cooking Echo, 9/92

MMMMM

Cheers

Jim


... A bowl of clam chowder must contain at least one grain of sand.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

bisque *MUST* contain seafood.

Further to that bisques must contain pureed crustaceans, cream and
wine. It is a very precise word for a distinct type of soup. If it's
lumpy it's a chowder, a bouillabaisse, a cioppino, a gumbo or simply
fish soup.

I like all of those - but I prefer "chowder" (a very broad category) to
all of them. This recipe is similar to New Jersey Clam Chowder except
that it uses shrimp. Very tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Bacon-Shrimp Corn Chowder
Categories: Soups, Pork, Seafood, Potatoes, Dairy
Yield: 10 Servings

1 lb Thick black-peppered slab
- bacon; chopped
1 lb Raw peeled, deveined shrimp;
- tails off, 26-20 ct.
1 sm White onion, chopped
1 md Carrot; scraped, chopped
1 Rib celery; chopped
2 c Hy-Vee frozen potatoes
- O'Brien
16 oz Bag frozen golden corn
1/4 c All-purpose flour
4 c Whole milk
2 ts Creole seasoning; Tony
- Chachere's (green can) or
- home-made
2 ts Fresh thyme; chopped, plus
- additional for garnish
1 ts Salt
1 ts Paprika
1/2 ts Ground marjoram
White Cheddar; shredded, for
- serving

Heat a large pot over medium heat. Add bacon; cook until
crisp. Add shrimp, onion, carrot, and celery. Cook and
stir until shrimp are opaque. Remove shrimp mixture from
pot with a slotted spoon. Cover and keep warm.

Add frozen potatoes and corn to same pot. Cook and stir
over medium heat for 5 minutes. Add flour; cook and stir
1 minute more. Slowly add milk and bring to a simmer,
stirring occasionally. Cook for 5 minutes or until
thickened.

Return shrimp mixture to pot. Add Creole seasoning,
chopped thyme, salt, paprika, and marjoram. Cook until
heated through. Serve chowder in bowls topped with
cheese and, if desired, thyme sprigs.

Serves 10

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM




... Swapping turkey bacon for real bacon should be a federal offense.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)