Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Soupspiration

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Soupspiration

    Homemade soup is a great way to use leftover Q. The picture attached is roasted butternut squash and yam soup spiced with cinnamon, nutmeg, chilli powder and fresh ginger; finished with last nights blackened turkey breast, shredded extra old cheddar and a ring of fire (Siracha).

    Now that it's soup season, I want to expand my soup repertoire. What soups do you like making and any in particular for leftover BBQ?

    A few of my other favourites are roasted red pepper, leek and potatoe, curried potatoe with chickpeas and roasted carrot and ginger. Add leftover pulled pork, rib meat, sausage, chicken, brisket, chuckle, crumbled burger patties or whatever else you have to any of those soups for a delicious meal.

    My all time best soup creation was spicy cocconut, roasted red pepper, prawns and lobster. My wife talks about it to this day!

    #2
    bbqoaf, Your Soup looks fit to eat! How about posting your Seafood with Spicy Cocconut and Roasted Red Pepper Recipe? Thanks, 👍😋👍😋👍 Dan

    Comment


      #3
      Danjohnston949 Here you go, all quantities estimates (add more shredded potato to thicken, water to thin):

      - 5 Red bell peppers roasted, skinned and diced a la MH's method https://amazingribs.com/recipes/cond...d_peppers.html
      - 1 or more red jalapeno pepper roasted, skinned and diced using same method.
      - Chili powder or red curry paste or powder, about two tablespoons.
      - 1 - 3 teaspoons cayenne pepper (add slowly and taste gradually, this stuff is powerful)
      - One large white onion diced
      - 3 cloves garlic, minced fine
      - 2 large potatoes shredded (shred as needed when adding to thicken)
      - 1 or more red jalapeno pepper roasted and skinned using same method.
      - 2 - 3 lobster tails, meat separated from shells and diced into bite size pieces.
      - A dozen decent size shrimp, meat separated from shells. You could also use chopped up pieces of your favorite fish.
      - 1 can coconut milk.
      - Water
      - Salt to taste.
      - Cooking oil.

      Method
      - In large pot, cook onion over low heat until translucent and slightly brown, add roasted bell and jalapeno peppers, and the lobster shells and/or shrimp tails and cook another few minutes until mixture is warm throughout.
      - Add garilc and spices except cayenne and cook for approximately 30 seconds to 1 minute.
      - As soon as you can smell the garlic, add water and coconut milk, I want to say about 2-3 quarts of water. Don't burn the garlic!
      - Bring to simmer and add shredded potato slowly until consistency looks right to you.
      - Turn heat to a low simmer and cook for 1-2 hours with lid on, add more water if it starts to get too dry.
      - Remove lobster shells and/or shrimp tails and blend soup with immersion or countertop blender until smooth.
      - Add blended soup back to pot and taste. Add salt, cayenne for more heat or spices, or more water or potato to change consistency. Add cayenne conservatively.
      - Once you are happy with the consistency and flavor of the soup, pan sear or grill the lobster and shrimp meat smoking hot and really fast to where they are about half way cooked (just want some brown deliciousness), then add the meat to the soup and simmer for a few more minutes to finish cooking the shellfish (or just add the raw meat and simmer it a little longer, much easier). It can be tough to not over cook lobster and shrimp meat, keep an eye on it and as soon as you think the meat is cooked, take it off the heat ASAP.

      Serve with warm crusty bread, and a cold pilsner style beer, can't go wrong.
      Last edited by bbqoaf; October 22, 2015, 01:07 PM.

      Comment


      • Danjohnston949
        Danjohnston949 commented
        Editing a comment
        bbqoaf, Thanks A Million! I may give it a try this weekend. I will let you know my success or .....👍👍👍👍👍. Dan

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker



    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker


    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

    Click here to read our detailed review and to order


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review