JD
12-21-2007, 03:19 PM
Christmas Eve menu:
Corn and Crab Soup
½ cup unsalted butter or margarine
1 medium chopped onion
1 medium minced clove of garlic
¼ cup all purpose flour
2 cans of chicken broth
2 eight ounce bottles of clam juice
1 (17.5oz) or 2 (11oz) cans whole kernel corn
¼ teaspoon dried Thyme or ¾ teaspoon of fresh
1 teaspoon salt (prefer sea salt)
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne
1 pint whipping cream
1 pound of lump crab meat, picked
4 chopped green onions
Melt butter or margarine in a heavy 6qt pot over medium heat. Add onion and garlic and sauté until wilted and transparent. Add flour. Stir until blended. Cook 3-4 minutes stirring. Slowly stir in clam juice and chicken broth. Bring to a boil and thicken.
Stir in corn, thyme, salt, black pepper and cayenne. Reduce heat to medium. Stir in cream. Cook 10 minutes Taste for seasoning and adjust to taste. Add crabmeat and green onions. Cook for 5 minutes more until warmed. Serve hot. Cornbread and a good wine will make this a total meal.
For a true Maryland flavor, add a teaspoon of good Sherry to the bowl of soup.
Christmas Day menu:
Smoked Ham and Fried Oysters
http://www.fishmojo.com/photos/Oysters.jpg
A Merry Christmas to All from JD and BJ
p.s. I understand we're going to be having a blessed event this Christmas - with AKC papers this time :) Pics to follow
Corn and Crab Soup
½ cup unsalted butter or margarine
1 medium chopped onion
1 medium minced clove of garlic
¼ cup all purpose flour
2 cans of chicken broth
2 eight ounce bottles of clam juice
1 (17.5oz) or 2 (11oz) cans whole kernel corn
¼ teaspoon dried Thyme or ¾ teaspoon of fresh
1 teaspoon salt (prefer sea salt)
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne
1 pint whipping cream
1 pound of lump crab meat, picked
4 chopped green onions
Melt butter or margarine in a heavy 6qt pot over medium heat. Add onion and garlic and sauté until wilted and transparent. Add flour. Stir until blended. Cook 3-4 minutes stirring. Slowly stir in clam juice and chicken broth. Bring to a boil and thicken.
Stir in corn, thyme, salt, black pepper and cayenne. Reduce heat to medium. Stir in cream. Cook 10 minutes Taste for seasoning and adjust to taste. Add crabmeat and green onions. Cook for 5 minutes more until warmed. Serve hot. Cornbread and a good wine will make this a total meal.
For a true Maryland flavor, add a teaspoon of good Sherry to the bowl of soup.
Christmas Day menu:
Smoked Ham and Fried Oysters
http://www.fishmojo.com/photos/Oysters.jpg
A Merry Christmas to All from JD and BJ
p.s. I understand we're going to be having a blessed event this Christmas - with AKC papers this time :) Pics to follow