Griff's Kitchen

Recipe #1

Recipe #2

5

 

Ingredients:

1 Ham Bone or 3 Ham Hocks

1 lb Andouille Sausage

1 quart Water

3 cups Chicken Stock

3 tbsp Olive Oil

1 medium Onion [diced]

1 cup Celery [chopped]

2 Garlic Cloves

1 tsp Tobasco Sauce

1 tbsp Worcestershire Sauce

2 tsp Garlic Salt

2 Bay Leaves

1/2 tsp Black Pepper

1 tbsp Parsley

1 tbsp  Brown Sugar

Long Grain White Rice

Ingredients

Olive Oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8oz Pasta of choice

Lemon Juice

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Ingredients

28 oz. Whole Tomatoes [canned] [puree in a blender]

1 lb Okra [cut into discs]

1 Onion [large] [chopped]

1 Bell Pepper [chopped]

2 stalks Celery [chopped]

2-3 cups Roux [medium/dark color]

Flour

Cooking Oil

3 lbs. Shrimp [medium] [headed] [shelled]

1 lbs. Crab Meat [picked through for shells/cartilage]

Salt [to taste]

Pepper [to taste]

1/4 cup Tony Chachere’s Creole Seasoning

Crab Boil [Rex or Old Bay spice bag]

3 Bay Leaves

1 Lemon [juiced] [strained]

1/2 tsp Gumbo Filè

Procedure

Fill a large stock pot with 12 quarts of water

Add the shrimp boil pouch, Tony Chachere’s, bay leaves, and lemon juice.  Bring to a boil.

Add the shrimp (with shells on) and cook until done

Remove shrimp and set aside.

Discard Bay leaves and seasoning pouch.

Add the onion, green pepper, celery, tomato puree, and okra to the stock pot

In a separate pan, make the roux

Whisk in two cups of stock and then add back to the stock pot

Simmer for an hour

Peel the shrimp

Add the shrimp and crab. Continue to simmer for another hour

Stir in the gumbo filè

Serve hot, over white rice

Source: Janie Griffin

Ingredients

Red Kidney Beans – (1 lbs)

Ground Beef – (1 lbs)

Large Yellow Onion

Canned Diced Tomatoes – (14.5oz)

       Pickled Jalapeño Peppers – (1/4 cup)

Canned Rotel Tomatoes

Chili Powder – (1.5 teaspoons)

Salt

Black Pepper

Cheddar Cheese

Procedure

Soak Beans for 6 hours (or you can leave them overnight)

Drain beans and add to a large stock pot or a slow cooker.  Set heat on high to begin warming the base of the chili.

Add the diced tomatoes, chili powder and a bit of salt and stir.

In a large pan, brown the ground beef on high heat.  Add the beef to the chili base

Sauté the onion in the beef drippings until they become soft and translucent.  Add to the chili base.

If any fond is left in the pan, deglaze with a bit of wine.  Add this liquor to the chili.

Season with salt and pepper (to taste), and then add a bit of water to thin the chili (and prevent it from scorching)

When the chili begins to bubble, reduce the heat to low and gently simmer until the beans become soft. Stir every 30 minutes.

Serve with grated cheddar cheese.

Notes:

Only brown a third of the ground beef at a time to avoid cooling the pan.

Ingredients

1 lb Black Beans
2 tbsp Olive Oil
1/2 cup Olive Oil
1 Tomato [medium, ripe]
1/2 medium onion [quartered]
1/2 medium onion [diced]
1/2 Green Pepper [cut into thick strips]
1/2 Green Pepper [diced]
1 Garlic Clove [peeled & crushed]
1 Garlic Clove [minced]
1 Bay Leaf
1 tsp Oregano [dry, crushed]
1/4 tsp Cumin
2 tbsp Wine Vinegar
1 tbsp Salt
1/2 tsp Hot Sauce
2 tbsp Dry Sherry

2 cups White Rice

Procedure

1. Soak beans overnight or until fully saturated – [cold water]

2. Pour beans and water into a large pot.  Water should cover the beans by one inch.

3. Add 2 tbsp olive oil, whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.

4. Bring mixture to a boil and then lower the heat and allow to  simmer until beans are tender [roughly an hour]

5. Remove and discard what is left of the whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.

6. In a sauté pan, cook the diced onion and diced pepper in 1/2 cup of olive oil. Continue cooking until onions are translucent.

7. In the same sauté pan, add the minced garlic, oregano, cumin, wine vinegar, and salt.  Stir and cook for two minutes.

8. Add the contents of the sauté pan to the beans.

9. Stir in hot sauce and cook beans for an additional half hour.

10. Taste the soup and adjust the seasoning, if necessary.

11. Add the Sherry and remove from heat.

12. Serve over rice.

Ingredients

2 lbs. Navy Beans [pre-soaked]

1 Onion [Medium sized] [sliced thin]

2 tbsp Butter

3 quarts Water

1 quart Chicken Stock

Parsley [garnish] [fresh or dried]

Procedure

1. Soak Navy beans until fully saturated

2. Melt two Tablespoons of butter in a small pot

3. Add onions and sweat until translucent.

4. Reduce heat and  allow onions to caramelize to a light brown color. [20-30 minutes] – Set aside

5. In a large pot, combine the water, stock, and Navy beans and place on high heat

6. Bring mixture to a boil then reduce heat, add  the browned onions, ham, and cover with a lid

7. Allow to simmer for 3 hours or until beans are fully cooked

8. Stir in parsley and serve hot.

Inspiraton

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The Famous Senate Restaurant Bean Soup Recipe

Source: [http://www.senate.gov/reference/reference_item/bean_soup.htm]

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

2 pounds dried navy beans

four quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans

2 pounds of ham and a ham bone

1 quart mashed potatoes

5 onions, chopped

2 stalks of celery, chopped

four cloves garlic, chopped

half a bunch of parsley, chopped

Clean the beans, then cook them dry.  Add ham, bone and water and bring to a boil.  Add potatoes and mix thoroughly.  Add chopped vegetables and bring to a boil.  Simmer for one hour before serving.

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

---

Paula Dean

Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup.  Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

 

Ingredients

2 Lbs Lean Beef

1 tbsp Vegetable Oil – [enough to brown the beef in a pan]

8 cups Beef Broth, Bullion, or Stock

8 cups Water

1 cup dry Sherry

28 oz. Diced Tomatoes

4 Celery Ribs

4 Carrots

1 Large Onion – Chopped

1 Garlic Clove – finely chopped

2 tbsp Tomato Paste

1 tbsp Oregano

1 tbsp Thyme

1 tbsp Basil

1 tbsp Parsley

1 tbsp Black Pepper

Salt to taste

Frozen Peas

Green Beans

Corn

Barley

Procedure

1. Trim beef of excess fat and cut into small pieces.  Set aside and allow to come to room temperature.
2. In a large stock pot combine the water and broth.  Set the temperature to high to begin warming the base of the soup.
3. Brown the individual pieces of meat in an iron skillet, or a large sauté pan.  Turn each piece to get at least two sides nicely browned.
4. As each piece of meat is browned off, simply add it to the warming soup stock.
5. After the meat is finished, add the onions and carrots to the same pan and begin rendering them down.
6. Add the celery and continue to sauté until they begin to soften
7. Add the garlic and stir just a minute or so more.  Spoon the cooked onion, celery, and garlic into the soup base.
8. Place the skillet/pan back on the burner and deglaze with dry Sherry.  Pour the pan liquor into the soup base.
9. Add the crushed tomato, tomato paste, oregano, basil, thyme, parsley, and black pepper.
10. Add the peas, corn, green beans, and barley and bring to a low boil.  (if the soup needs additional liquid, simply add more broth/water in equal proportions)
11. Reduce heat and allow to simmer for four hours.
12. Continue to stir and taste every half hour or so.  Adjust the seasoning and add salt to taste.