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

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

  • bbqoaf
    replied
    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.

    Leave a comment:


  • Danjohnston949
    replied
    bbqoaf, Your Soup looks fit to eat! How about posting your Seafood with Spicy Cocconut and Roasted Red Pepper Recipe? Thanks, 👍😋👍😋👍 Dan

    Leave a comment:


  • bbqoaf
    started a topic Soupspiration

    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!

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



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

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review


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


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read ourcompletereview