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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, November 26, 2012

Monday Night Meals: Week 12


Philadelphia Eagles Vs. Carolina Panthers 



She-Crab Soup (Northwest Style)

Ingredients:

1 green onion
1 celery stalk
2 c vegetable stock
2 c milk
2 c heavy cream
1 c crabmeat
1 T sugar
¼ lemon
2 eggs
½ t paprika
2 T butter
2 T flour
salt and pepper

Directions:

            Place eggs in boiling water and hard boil. When finished, allow to cool and peel. Remove the yolks from the center, and mash up with a fork. Set aside.

            Meanwhile, in a medium pot, add the butter on medium heat. Chop the green onions and celery, add to pot and allow to lightly brown. Add the flour, stir well, allow to brown, about five minutes. Add the milk, heavy cream, and stock; stir mixture and bring to heat right before a full boil is reached. Lower heat; add the sugar, juice from lemon, egg yolks and crabmeat. Allow mixture to heat, about five minutes. Serve with paprika and lemon, enjoy! Go Panthers!

Scrapple

Ingredients:

4 ham hocks
5 strips of bacon
½ white onion
2 celery stalks
1 T bay leaves
1 T peppercorns
½ T cayenne
1 T fresh sage
1 ½ c cornmeal
1 T butter
olive oil
water
maple syrup

Directions:

            Begin with a large pot. Chop the onion in half and celery stalks in large chunks, add to pot. Add the ham hocks, bay leaves and peppercorns, covering all with water. Bring mixture to boil, than reducing heat to a simmer. Allow to cook two to three hours. When finished, using a large bowl and colander, separate the broth from the meat mixture. Allow meat to cool.

            In the same large pot, add a small amount of oil at medium heat. Chop up bacon into small chunks and brown. Meanwhile, remove the meat from ham hocks. Place into food processor until finely chopped, do not over blend. Add the mixed meat to pot, as well as broth, sage, cayenne, salt and pepper. Add the broth, should be about six cups, if not, you can add water.

            Add in the cornmeal, remove from heat and stir well. You can use a whisk if any lumps appear. Place mixture into two loaf pans and allow to refrigerate over night. The next day, pull of loafs, cut into ½ inch slices. On a griddled, place the butter across the surface. Add the slices, allowing to brown each side. Serve with maple syrup, enjoy. Go Eagles!

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