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Creole Jambalaya

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Last month, we embarked an epic 3 week road trip.  The trip had been at least a year in the making.  It was originally intended to be a 6-8 week trip, a trip that would take us through the South and out to the West Coast and back.  As we’ve never officially road tripped before, and we weren’t sure what to expect, we decided to chop the trip into two parts and we started with a 3-4 week trip through the south east to Texas.  

One of our stops was in New Orleans Louisiana.  This was our first trip to New Orleans so we tried to do it all.  We explored Bourbon Street and drank a few Hurricanes.  We went deep into the swamps in search of alligators and fresh crawfish.  We stuffed ourselves silly with beignets and all the other New Orleans delicacies like Etouffee, Gumbo, Jambalaya and Chargrilled Oysters.  I think we even tried Alligator, I think it was good.  It tasted like chicken.

The food was incredible.  (We gained a few pounds thanks to that good food.)

As I always, I like to bring the spirit of a city and place back home with me.  Sometimes in the form of cheap souvenirs.  Sometimes in the form of a memorable meal.  So in the spirit of New Orleans, I present to you………..Creole Jambalaya.

I want to address the fact that I am not from New Orleans.  This was my first trip.  I am sure there are as many ways to make Jambalaya as their are ways to skin a cat.  I don’t know if I have broken any cardinal rules regarding jambalaya, but this recipe is a keeper.  It’s good, it’s not too spicy.

CREOLE JAMBALAYA RECIPE

Ingredients

  • 1 lb. Andouille Sausage, sliced
  • 1 Tablespoon Olive Oil
  • 4 cloves Garlic, crushed
  • 1/2 Red Bell Pepper, chopped
  • 1 Stick Celery, sliced
  • 1/2 Onion chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Oregano
  • 1/8 teaspoon Dried Thyme
  • 1/8 teaspoon Black Pepper
  • 3/4 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Cayenne Pepperoptional, adjust for heat
  • 2 (14.5 oz) cans Fire Roasted Tomatoes
  • 2 cups Chicken Broth
  • 1 cup White Rice, rinsed
  • 1 lb. IQF Raw Shrimp, peeled (I used the 26/30 size)

Instructions

Cook the Andouille Sausage slices in a dutch oven or large pot in a little olive oil until they are slightly caramelized on both sides, then remove with a slotted spoon.

Add crushed garlic, onion, bell pepper and celery to the pan and saute until soft, about 3-4 minutes on a medium heat.

Add the seasonings to the pan or pot and stir well, then add the rinsed rice and add that to the pan along with the chicken broth and fire roasted tomatoes and return the andouille sausages to the pan, mix well to combine.

STOVE TOP JAMBALAYA

Bring it to a boil then reduce the heat to low, add the lid, and simmer for 20 -35 minutes or until rice is fully cooked.

Once the rice is cooked stir in the raw shrimp, then put the lid back on and simmer for 15 minutes. The heat from the rice should be enough to cook the shrimp all the way through.  If it’s not hot enough, serve with hot sauce on the side.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.noshtastic.com.

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Fresh Bolognese with Zucchini Noodles

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Do you own a spiralizer?

In my opinion, spiralizing is a hot kitchen trend right now.  (Did I just create a new verb, spiralizing?  My auto correct doesn’t recognize it?)  Maybe it’s because we’re always trying to cut back our carb intake.  Maybe it’s because we’re always looking at ways to eat more veggies.  Maybe it’s because…..when you find a good spiralizer, it’s just so much fun to use.

You can spiralize firm fruits (like oranges, lemons and peeled pineapples) and vegetables .  Zucchini, sweet potatoes, white potatoes, cucumbers, butternut squash, beets, carrots, and even onions. You can use the spiralized veggies to add to pasta dishes or to salads.  (or to even make curly fries). I previously purchased a (cheap) handheld spiralizer that I never used.  It was hard to hold and downright dangerous.  These things have pretty sharp blades.  I found this 6-bade spiral slice from Paderno at Johnnies.  What a difference!  This things spiralizes like a pro, 6 blades of varying sizes.

This spiralizer comes with one blade already in place, 2 additional blades in the storage compartment beneath the slider and 3 in a separate storage box.  Removing the blades is simple, press the release take located on the back of the blade plate and pull straight up firmly until it snaps out.  (You will find all of these instructions, and more, inside the box.)  Obviously, the blades are sharp, so be careful when you unpack the box and remember to remove the safety film before using.

I tried two different sized blades for my zucchini, the 2 mm Angel Hair blade and the 3 mm blades which produces a “spaghetti” sized noodle.  You might have to experiment to see what size noodle you prefer.  I haven’t tried any other vegetables yet, but I am excited about making shoestring curly fries.

There are many recipes available for spiralized veggies.  The type of vegetable you use and the size of your “noodle” will determine cooking times and method.  Some vegetables won’t even need cooked before eating.  Again, you might have to experiment to see what you prefer.

My family loves pasta.  So, for the time being, I will probably do a mix of spiralized noodles and regular pasta.  I will give them time to get used to the texture and flavor or something different.

Fresh Bolognese

Salt

1/2 lb. Dried Spaghetti

1 lb. of Ground Beef

2 Garlic Cloves, minced

1 (14 oz.) can of Crushed Tomatoes, preferably San Marzano

1/2 cup White Wine

1/3 cup Sun-Dried Tomato Pesto

1 Roasted Red Pepper, chopped

salt and pepper

1/2 teaspoon Crushed Red Pepper Flakes

1/2 cup Grated Parmesan Cheese

2 Zucchini, spiralized

2 Tablespoons Olive Oil

Zest of 1 Lemon

Fresh Mozzarella Cheese for Topping

Directions:

Bring a large pot of salted water to a boil.  Add pasta and cook until al dente.  Drain and return to the pot.

Heat a large skillet over medium.  When the skillet is just smoking, add the ground beef and brown, breaking it up as it cooks.  Add the garlic and cook for about 1 minute or until fragrant.  Add the tomatoes, wine, pesto, roasted red pepper and 1/2 cup water.  Increase the heat to high and bring sauce to a simmer.  Cook for about 10 minutes or until the sauce has thickened slightly.  Season with salt, black pepper and red pepper flakes to taste.  Remove the sauce from the heat and stir in the parmesan.

Toss the hot pasta with the spiralized zucchini, olive oil and lemon zest.  Break the mozzarella over the pasta and serve.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.halfbakedharvest.com.

 

 

 

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Chicken Cordon Bleu

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Not to be outdone by her husband, my sister in law has shared some blog worthy recipes over the years.  She also worked for Perdue, so chicken was often on dinner rotation.  Ever since making recipe this together many moons ago, it’s still one of my favorites.

I think that people might be afraid of making Chicken Cordon Bleu, incorrectly assuming it’s time consuming or difficult.  While there are a few steps, none are too difficult to complete.  This is a classic French recipe, made by the likes of Julia Child and Jacques Pepin.  It’s been around forever because it’s good, and because it’s hard to find anyone who won’t eat or who won’t want to eat Chicken Cordon Bleu.

Depending on the width of your chicken breast, you might have to pound the breasts.  You don’t want them to thick or they will take forever to thoroughly cook.  And no one wants to get salmonella from your undercooked chicken cordon bleu.

Chicken Cordon Bleu

6 boneless, skinless Chicken Breast (pounded to 1/4 inch thickness)

6 Slices of Ham (or Proscuitto)

6 Slices of Swiss Cheese

1/2 cup Flour

1/2 teaspoon Salt

3/4 teaspoon Pepper, divided

2 Eggs, beaten

3/4 cup Breadcrumbs

5 Tablespoons Butter, divided

2 Tablespoons Olive Oil

1/4 cup Dry White Wine

2/3 cup Chicken Broth

 Lay the chicken breast flat on a piece of plastic wrap (sometimes I put them in a zipped up gallon bag) and pound the chicken into about 1/4 inch thickness. Season with salt and pepper.

Layer each piece of chicken with 1 slice of ham and a slice of Swiss. Roll the chicken up lengthwise and place seam side down on a baking sheet. You can use toothpicks to secure the chicken.  Just be sure you remember to take them out before eating.

Add the eggs to a shallow bowl.  In a second bowl,  mix the flour, salt and 1/4 teaspoon of the pepper.  In a third bowl, add the bread crumbs.

Working with 1 piece of chicken at a time, dip the “chicken rolls” in the flour mixture, dip in eggs and then coat with the bread crumbs. Repeat with the remaining chicken.

At this point, Julia Child would recommend putting the chicken in the fridge for an hour to set the breadcrumbs.  I personally have not tried this, but need to do so next time.  Sometimes I do lose a bit of the breading in the next step.

In a large frying pan, heat 3 Tablespoons of the butter in the oil over medium heat.  Add chicken and cook, turning until browned, about 10 minutes.  Remove chicken to a platter, cover loosely to keep warm.

Pour off fat from skillet.  Add wine and bring to a boil, scraping up the browned bits from the bottom of the pan.  Boil until reduced to 2 Tablespoons.  Add the stock and boil until reduced by half.  Remove from the heat and whisk in the remaining 2 Tablespoons butter.  Season with additional salt and pepper to taste.  Pour over chicken and serve.

 


 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

 

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Snow Crab Legs

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March has rolled in like a lion.  I actually heard someone use the expression “Hurricane Blizzard” for the weather last Friday.  Crazy for sure!  We are 3 months into 2018.  Spring is quickly approaching.  Summer is not far behind, right?  Maybe you need something to remind you of hot summer nights and sandy summer vacations? How about some hot crabs!!

Obviously, Johnnies is the place to buy seafood, especially snow crab legs/clusters.  For New Years Eve this year, we got a case of Snow Crab Legs.  My family loves them, devours them, so buying them by the case is a smart idea and We’ve been eating snow crabs all winter!

My husband is usually responsible for steaming the crabs.  But I found a new recipe on Pinterest for baked snow crabs.  How can a recipe that uses butter, garlic and lemon juice not be a major win?

We all loved the flavor of these baked legs.  The only noticeable difference was that it was harder to get the meat out of the baked crab legs.  I did forget to thaw them before baking, maybe next time I should thaw first.

They might be a little messy too, with all of that butter and garlic, but I guess you won’t mind that part.

Baked Garlic Butter Snow Crab Legs

INGREDIENTS

  • 2 lbs snow crab legs or clusters
  • 1cup butter
  • 5 garlic cloves, minced 
  • 1lemon, juiced
  • 1cup olive oil
  • sea salt
  • dried parsley

DIRECTIONS

  1. Preheat your oven to 375 degrees. On medium low heat, melt the butter. Add the minced garlic and LIGHTLY saute. Squeeze in the lemon juice, removing the seeds. Turn the heat to low and let those flavors simmer. Toss in some salt (to taste) and a couple pinches of parsley. Then whisk in the olive oil and turn off your burner.
  2. Arrange your crab legs in a 9×13 baking dish or half size sheet pan, brushing each leg with the sauce.  Pour any remaining sauce over the legs. Place the pan into the oven on the center rack.
  3. Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are or if the legs are frozen), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o’ parsley for garnish.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.geniuskitchen.com

 

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Michael D’s Italian Stromboli

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Back in the Fall of 1992, I was a lowly college student and my brother was living on the Eastern Shore working for chicken magnate Frank Perdue.  He lived close enough to the beach, that it was always an option to visit if I had a few days off from school.

That Labor Day, I made a visit with a few friends.  The weather might have been a wash out, might have been Hurricane Andrew, but the Stromboli was off the charts delicious.  It literally seemed like it took him hours to make this Stromboli, he is a perfectionist, after all.  But when it was finally finished, it was amazing.

We didn’t have cell phones back then, but I am absolutely positive it was Instagram worthy.  After all these years, the recipe is still in my recipe book.  A treasured, hand written, piece of the past.

And it is absolutely still delicious.

Stromboli

1 loaf of frozen Rich’s dough thawed (but any store bought or homemade dough will work too)

Mustard (I mix with a little mayonnaise and spread evenly on the dough)

1/2 lb. of Ham

1/3 lb. of American Cheese or Cheddar Cheese

1/3 lb. of Hard Salami

1/4 lb. of Shredded Mozzarella

a sprinkling of Parmesan Cheese

Oregano

Black Pepper

Flatten dough into a 15 x 10 rectangle.  Place items in order: mustard, ham, American cheese, salami, mozzarella, parmesan, oregano and black pepper.  Seal tips tightly.  Cut several diagonal slits on the top of the dough loaf.  Season top with additional parmesan and oregano.  Bake at 350 degrees for 30-40 minutes.  Serve with a side of your favorite marinara or spaghetti sauce.

 

 

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 


 


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Tastee Choice Beef & Broccoli

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Families today want convenience.

That’s why subscription meal plans have become so popular.  People are busy, but they still want weekly recipes and fresh ingredients delivered straight to their doorstep so that they can cook delicious, quick, and healthy meals at home.

Families today want to save money.

Going out to eat may be fun, but it can get expensive.  Cooking in saves money.  (And, if you can actually get your teenage children to sit down together for dinner, you gain precious family time.)

Johnnies offers a few “time saving food options.”  Pre-cooked chicken wings, pre-cooked meatballs, pre-cooked burgers.  The beef brisket, which is amazing and literally takes minute to thaw and serve.

But recently I found a new product at Johnnies that takes meal prep to the next level.

Tastee Choice Beef and Broccoli.

It’s an entire meal, prepared stove top or microwave in only 10 minutes.  Everything you need from the tender beef strips to the vegetables and white rice is packaged and ready to go.

Don’t be bummed that I didn’t give you a new recipe to try out.  Instead, I gave you the easy way out.

I’m not volunteering to deliver it to your door step.  Grab a pack the next time you shop at Johnnies and you’ll be ready and prepared on one of days when life is busy.

Beef and Broccoli

Stovetop Cooking

Remove sauce packet and thaw under running water.  Open thawed packet and pour sauce into a non-stick skillet and warm.  Add contents of the package into skillet, store to coat rice, vegetables and beef.  Cover and cook over a medium-high heat for 8-10 minutes.  Stir occasionally to blending ingredients.  For best taste serve immediately.

Microwave Instructions

Remove sauce packet.  Thaw under running water.  Pour contents of package into a microwave safe dish. Pour sauce on top of the product.  Cover and microwave on high power for 5 minutes.  Open and stir.  Blend ingredients.  Cover and microwave on high power for an additional 4-5 minutes.  For best taste serve immediately.

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Sesame Crusted Tilapia with Asparagus

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Big win last night in Philly!

The Eagles are going to the Super Bowl!  I guess I should be offering recipes for Philly Cheesesteaks, Strombolis or Soft Pretzels.  Maybe I’ll save that for the Super Bowl win?!

This recipe actually has nothing at all to do with the city of brotherly love.  But it is a dish I love.  I’m not always proud of my fish recipes.  So when I find one, I love to share it.

This recipe calls for Soba Noodles.  While I had heard of soba noodles, I didn’t actually know what they were or what made them different than “regular noodles.”

So, for reference:

Soba noodles are Japanese noodles that are made from buckwheat flour. The thickness of the noodles is easily comparable to that of spaghetti, and they can be served both hot or cold. Their nutty flavor works well as a base for stir-fries and salads.

If you don’t have soba noodles on hand, you could substitute whole wheat spaghetti or even a pack of ramen noodles (minus the seasoning packet) if you wish.

Sriracha is also an ingredient that you might not have on hand.

This bright red, multi-purpose hot sauce is made from red chili peppers, garlic, vinegar, salt, and sugar. The sauce is hot and tangy with just a hint of sweetness, which sets it apart from your garden variety hot sauces.

In a pinch, you could substitute hot sauce.  It’s not the same.  It might even be considered a crime by some, but I give you permission if you must.

By now, you might be thinking that this dish is outside your comfort zone thanks to these strange or uncommon ingredients.  But trust me.  The dish is delicious.  The flavors are simple, and slightly healthy.  The dish has three steps: sauce, tilapia, asparagus but it comes together is less than 30 minutes.  I really think it comes together in less than 20, but I thought I would play it safe.

Sesame Crusted Tilapia

1/3 cup soy sauce

1/4 cup honey

2 Tablespoons lemon juice

1 Tablespoon Sriracha sauce

1 garlic clove, minced

12 ounces of soba noodles

1/4 cup grated parmesan cheese

4 tilapia filets

salt and pepper

1/4 cup sesame seeds

3 Tablespoons sesame oil

1 bunch of asparagus spears, trimmed

1/2 teaspoon crushed red pepper flakes

 

In a small bowl, whisk together the soy sauce, honey, lemon juice, Sriracha and garlic to a make a dressing.

Bring a pot of water to boil.  When the water is boiling, add the soba noodles and cook according to the package directions.  Drain and rinse immediately under cold water to stop further cooking.  Put the noodles in a large bowl and toss with half the dressing and the parmesan cheese.

Pat the tilapia to dry and season  with salt and pepper on both sides.  Sprinkle one side with the sesame seeds.  Add 2 Tablespoons of the sesame oil to a large skillet and heat over medium high heat.  When hot (the oil will shimmer), add the tilapia sesame seed side down.  (Say that tongue twister 3 times…..add the tilapia sesame seed side down….). Cook 1-2 minutes per side or until gold and thoroughly cooked.  Remove fish from pan.

In the same pan, heat the remaining Tablespoon sesame oil.  Add the asparagus and season with salt and pepper.  Cook until lightly charred, stirring once or twice.  About 5 minutes.  Remove from the pan and season the asparagus with red pepper flakes.

Divide the soba noodles between 4 bowls and top with tilapia.  Add the asparagus and serve with the remaining dressing.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

 

 

Shrimp Alfredo

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I hope you all survived the holidays and this arctic blast that has been sticking around for a few weeks.  I thought that you might need something to warm you up.  Maybe something to remind you of sunny days and warm summer nights.  For some reason, seafood seems to do that for me.  Whether it be crabs or shrimp, scallops or clams, it stimulates a desire to throw on some flip flops and cut off jean shorts.  Alright, that might have been an exaggeration….no one is feeling flip flops when it’s 2 degrees.

This recipe was given to me by a friend.  I may or may not have promised not to share it.  But, it’s too good to keep to myself.  Once you try it, you will never need another Alfredo sauce recipe.  The secret ingredient: white pepper.  So don’t skip out on it!

At at time when many are eating clean, this recipe is not.  It’s full of the good stuff, butter and cream.  Which is why you need to give it a try.  It’s easy, the ingredient list is short.  And life is too, so enjoy.

While I was shopping at Johnnies last month, I came across a new-to-me product, Barilla Ready Pasta.  I bought both a penne and an elbow pasta packet.  I usually serve this Alfredo sauce with rotini, but thought I would give the Penne Ready Pasta a try.  Keep in mind you will probably need two packets for the Alfredo recipe.  The best part, no boiling required and ready in 60 seconds.

Alfredo Sauce

12 oz. pasta, your choice (angel hair, rotini, linguine, spaghetti, fettuccine, penne……) or (2) Barilla Ready Pasta Packets

1 lb. of 36/40 IQF Shrimp (you can use any size shrimp, but my personal favorite is the 36/40) peeled and deveined

1/2 cup butter

1 cup half and half

1 teaspoon white pepper

1/2 cup grated parmesan cheese

1/2 teaspoon salt

Prepare pasta according to directions.  Set aside.

Prepare Shrimp.  I know that there’s lots of ways to cook shrimp.  When making Shrimp Alfredo, I usually saute the shrimp.  Season Shrimp with salt and pepper.  Melt butter (or use olive oil since the Alfredo sauce is heavy with butter) over medium high heat.  Feel free to toss in some minced garlic if you wish, just remember that garlic burns very easily over high heat.  Then, add shrimp and cook for about 2-3 minutes, or until shrimp have turned pink and started to curl.  Keep warm and set aside.

Prepare Sauce.  Melt butter in sauce pan.  Blend in other ingredients and heat through.  Stirring constantly until thickened.

I don’t usually add the shrimp to the sauce completely.  I make sure the shrimp are still warm and spoon the shrimp over the pasta.  Then I top with the sauce and enjoy.

This sauce is delicious and also works well with chicken.  But never forget to add the white pepper, it tray is the star of the show.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

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Gingerbread Cookies

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It’s the most wonderful time of the year.  With the kids jingle belling and everyone telling you be of good cheer.  It’s the most wonderful time of the year.  

And, it’s less than a week away.

And, I still have a few presents to buy.

And cards to send.

And food to make.  So, yes, sometimes it’s also the most stressed out time of the year.

I went to Johnnies last week to buy my Christmas Dinner Brisket and I spied a most wonderful new item on the shelf.  Well, actually it was in the freezer.  Frozen, pre cut gingerbread cookies ready to be baked. I love craft activities and for many years I have coerced my family into making gingerbread houses.  We never eat the houses, who knows how long those cardboard like walls and roofs have been packaged.  So I was thrilled that Johnnies had cookies, already shaped, that I could bake fresh.  I don’t think I’ve seen this type of cookie available anywhere before, so I did a happy dance and bought a box to take home and try out.  The box has 48 pre portioned gingerbread men, but no icing.  So, make sure you have ingredients for the icing and  decorations to dress your little men.

These cookies bake up so soft.  Nothing like the boxed cardboard kits that I usually buy.  And, they will make your kitchen smell delicious too.


Gingerbread Cookies

Preheat oven to 350 degrees.

Place frozen cookies 3″ apart in all directions on baking sheets lined with parchment paper.

Bake cookies for 9 minutes, rotating pan 180 degrees at the 5 minute mark.

Remove from the oven.  Cookies will continue to cook for about 2 minutes longer on the pans.  Allow to cool completely before decorating, but it is totally acceptable to eat the cookies while warm.

 

Royal Icing

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

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French Onion Soup with Brisket

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Johnnies’ Brisket is the easiest, most delicious, brisket, hands down.  I choose to serve it every year for Christmas Dinner because I don’t have to worry about it or slave over it.  I save that for all of the other side dishes and desserts that I serve.  It’s perfect every time.  There’s no recipe to share, it’s as easy as thaw and heat.  If you need it, go stock up.  One year they almost ran out right before Christmas.

Years ago, I ordered French Onion Soup at a restaurant and was delighted to find it filled with tender chunks of beef.  Duh, why hadn’t I ever thought of that?  French soup is tasty, and usually hearty enough, on it’s own.  But, adding brisket most definitely makes it a meal which is important because sometimes my husband likes to argue that soup is not a sufficient meal.  I’ve been battling a cold for the past week and I have been craving soup.  I haven’t been able to smell much of anything, how wonderful to make this because this soup smelled absolutely delicious.

French Onion Soup with Brisket

6 Tablespoons butter

4 Sweet Onions, thinly sliced

2 Garlic Cloves, minced

1 Tablespoon Brown Sugar

1 1/2 cups Guinness or Red Wine

3 Tablespoons Flour

2 Quarts Beef Broth

1 Tablespoon Worcestershire Sauce

2 Bay Leaves

1-2 cups of Brisket, shredded

Salt

Pepper

Sliced or Shredded Cheese (provolone, Swiss or cheddar…..your choice)

In a large pot, melt the butter over medium high heat.  Add the onions, garlic and brown sugar.  Cook, stirring frequently, for about 10 minutes until onions are softened.  Cook for 10 minutes more, stirring less often, until the onions are deep golden in color and caramelized.  Add 1/2 cup of the beer or red wine, letting it cook into the onions until the beer has evaporated.

Reduce the heat to low and sprinkle the flour over the onions, stirring to coat.  Cook for about 5 minutes, until the raw flour has cooked off.  Add the remaining cup of beer or wine, the broth, Worchestershire, bay leaves and brisket.

Increase the heat to medium-high and return the soup to a simmer.  Cook until warmed through, about 10 minutes.  Season with salt and pepper.

Remove the bay leaves before serving and ladle the soup into four bowls.  Lay a slice of cheese on top of bowl and place under broiled until golden brown.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.halfbakedharvest.com

 

 

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