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On 29 Apr 2007 at 11:16, Susan wrote:
> I had a marvelous corn and green chili soup in a book cafe in Santa
> Cruz, California. I think it was made by south San Francisco soup
> Soup Company. However, I have been unable to obtain the recipe or
> make anything as tasty. Could you please help? Thank you! Susan the
> soup lover
>
Hello Susan,
I cannot find a recipe that mentions San Francisco soup company, but see
below. The second one is from Bon Appetit Magazine, 1999.
Phaed
Corn and Green Chili Soup
1 yellow onion, diced
2 ribs celery, chopped
1 to 2 fresh jalapenos, sliced and seeded
3 tablespoons butter
1/2 gallon chicken stock
1 cup green chilies, Ortega or Hatch, roasted, peeled and seeded
1 1/2 cups kernel corn
1 16-ounce can creamstyle corn
2 cups cream
1 1/2 tablespoons brown sugar
2 teaspoons black pepper
3 teaspoons green or red Tabasco sauce
2 tablespoons salt
1 pound shrimp or crawfish tail meat
Saute onion, celery and jalapenos in butter. Add stock, chilies, and kernel
corn and bring to a boil. Add creamstyle corn, cream, sugar, pepper, tabasco
and bring to a boil again. Add cooked shrimp or crawfish and salt. Heat through
and serve. Serves 12.
Garnish with fried julienned corn tortilla chips, grated jalapeno Monterey
jack cheese, bits of crawfish and spicy salsa or any combination you choose
---------------------------------
Roasted Corn and Green Chili Soup
Ingredients :
6 x ears fresh corn
1 lrg poblano chili
3 cup water
1 can low-salt chicken broth - (14 1/2 oz)
1 x russet potato - (abt 8 oz) peeled, quartered
1/2 cup chopped fresh cilantro
1/2 cup whipping cream
Salt to taste
Freshly-ground black pepper to taste
Cilantro sprigs
Method :
Preheat oven to 450 degrees. Keeping husks on corn, place corn on heavy
rimmed baking sheet. Roast until corn is fragrant and husks brown, about
30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set
aside.
Char chili over gas flame or in broiler until blackened on all sides. Enclose
in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and
simmer over medium heat until potato is tender, about 20 minutes.
Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add
corn, chili and chopped cilantro to processor. Puree until mixture is as smooth
as possible, gradually adding most of reserved cooking liquid through feed tube.
Strain corn puree through sieve into large saucepan, pressing on solids. Mix in
remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into
bowls. Garnish with cilantro sprigs and then serve immediately.
This recipe yields 6 servings.
Comments: The decade saw the rise of a modern southwestern cuisine, and the
rise of chilies, like the poblano that gives this soup a kick.
On 29 Apr 2007 at 7:31, rita wrote:
>hello!!
>my name is rita and i am trying hard to find the recipe that the
>old morrison's used for liver and onions. my boyfriend has fond
>memories of going to eat there on wednesday notes and ordering
>the liver from there because that was the only place that made it
>the way he likedit. i would love to suprise him with it.
>could you help?? thank you in advance, no matter the outcome.
Hello Rita,
The Morrison's recipe is available Here, and there is a recipe from Luby's
Cafeteria below.
Phaed
Luby's Cafeteria Liver and Onions
2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil
Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally, until tender and lightly browned.
Sprinkle with salt.
Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes on each side or until cooked through.
Top with onions.
On 29 Apr 2007 at 16:14, Dianne wrote:
> Hi my name is Dianne from Wisconsin and I am trying to find the clone
> recipe for KFC Cornmeal Muffins. Any help you can give me will be
> appreciated.
Hello Dianne,
See below.
Phaed
KFC Corn Muffins
1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten
Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.
Liberian Recipes
Liberian Cuisine
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