Tag: soup
New Orleans-Style Yakamein
New Orleans-Style Yakamein
Yakamein is a staple of New Orleans. Introduced by immigrants, this beef noodle soup is a fusion of Chinese and Cajun cuisine. While you can find Yakamein at high end restaurants, it is typically eaten as a street food at festivals and parades in a styrofoam cup. To the locals, this soup is known as “Ol Sober”, being the perfect hangover food.
Ingredients
- 2 lbs chuck roast cut into 1/2” cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 2 quarts beef stock
- 2/3 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- hot sauce to taste
- 1 lb spaghetti noodles cooked al dente
- hard boiled eggs cut in half
- green onions chopped
Instructions
- Heat up 1 tbsp of olive oil in a pot over medium heat. Season the chuck with 1 tbsp of creole seasoning and sauté for 10 minutes. Remove from the pot.
- Add the other tbsp of olive oil and sauté the onions, celery, and bell pepper for 10 minutes.
- Return the beef to the pot.
- Pour in the beef stock, soy sauce, hot sauce, ketchup, Worcestershire sauce, and the remaining creole seasoning. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
- Strain the broth of the meat and vegetables.
Assembly
- Place a quarter of the cooked spaghetti noodles in the bottom of a large soup bowl. Scoop a quarter of the beef and place on top of the noodles.
- Ladle the broth over the noodles and beef.
- Top with 2 hard boiled egg halves and chopped green onions. Serve with extra hot sauce if desired.
New England Clam Chowder
New England Clam Chowder
I absolutely love chowders of all types; especially clam chowder. Quality clam chowder can cost you an arm and a leg. This chowder is so good that you’d think that it came from a high-end restaurant. For what you’d normally pay for 2 servings eating out, this recipe will yield enough to serve 8.
Ingredients
- 6 strips bacon diced
- 2 tbsp butter
- 1 small white onion diced
- 3 ribs celery diced
- 4 garlic cloves minced
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/3 cup flour
- 4 cups half and half
- 1 cup chicken stock
- 8 oz clam juice
- 1 bay leaf
- 1 1/2 lbs red potatoes diced
- 16 oz chopped clams
Instructions
- In a large pot, brown the bacon until crispy. Remove from the pan, reserving 2 tbsp of the bacon grease.
- Add in the butter. Sauté the onions and celery for 5 minutes over medium high heat.
- Add in the garlic, Worcestershire sauce, hot sauce, oregano, parsley, thyme, and smoked paprika. Cook for 1 minute.
- Stir in the flour. Cook for 2 minutes.
- Add in the chicken stock and half/half.
- Stir in the clam juice and bay leaf. Bring to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, occasionally stirring.
- Add in the potatoes and continue simmering for 20 minutes.
- Stir in the clams and half of the cooked bacon. Simmer for no more than 5 minutes.
Garnish with more crumbled bacon. Serve with oyster crackers.
Pork Neck Bone Soup
Pork Neck Bone Soup
What I love about Hmong food as a learn about their culture is the simplicity of many dishes. Pork neck bone soup is definitely that, but still boasts a ton flavor and is the perfect comfort food on a budget on a cold MN winter day. The pepper dip that goes along with the soup adds a whole new dimension of flavor. The goal of this soup is to produce a rich, clear pork stock. The neck bones and riblets need to be soaked in salt water over night. This seasons the bones as well as draws out blood and other impurities. The next day, the bones get simmered in new water for 30 minutes. Skim the scum off the top of the stock. Then the stock gets poured through cheesecloth to remove anything else that keeps the stock from being clear. Then to bones and stock are briefly simmered with ginger, then the cabbage; just enough to wilt the leaves. This soup is served with steamed rice and the pepper dip to dunk the riblets in to.
Equipment
- food processor or mortar and pestle
- cheese cloth
Ingredients
- 1 1/2 lbs pork riblets
- 1 1/2 lbs pork neck bones
- 3 tsp salt divided
- 1 small green cabbage cored; chopped
- 3” ginger peeled and minced
- 1 tsp mushroom seasoning
Pepper Dip
- 10 Thai chilies
- 3 garlic cloves
- 1/2 tsp salt
- 1/4 tsp mushroom seasoning
- 1/2 lime juiced
- 2 tbsp fish sauce
- 3 green onions chopped
- 1/2 cup cilantro chopped
Instructions
Pepper Dip
- Place all of the ingredients in a food processor.
- Process until smooth.
- Set aside in the refrigerator.
Pork Neck Bone Soup
- Soak the riblets and bones in a pot of water with 2 tsp of salt overnight.
- Drain the water from the bones and wash. Bring 8 cups of water to a boil with the bones and riblets. Simmer for 30 minutes.
- Skim off the scum that floats to the top.
- Scoop out the bones and riblets and place in another pot. Line the pot with cheesecloth. Pour the stock through the cheesecloth, removing any more bone debris and impurities.
- Bring the pot back to boil.
- Add the ginger, salt, and mushroom seasoning to the pot and simmer for 3 minutes.
- Add in the cabbage. Allow to wilt for 5 minutes. Turn off the heat.
