NOTHERN WHITE BEANS WITH CORN AND VEGETABLES

SHRIMP BISQUE

RED KIDNEY BEAN AND VEGETABLE SOUP, VEGAN

CAZUELA DE POLLO A LA CHILENA. TIPICAL CHILEAN CHICKEN SOUP

JON’S BOSTON CLAM CHOWDER

 

PORTIONS: 6

 

INGREDIENTS

10 oz. / 290 gr. chopped clams

6 oz. / 150 gr. smoked bacon, cut in thin strips, side way

1 tbsp. butter

2 minced garlic cloves

1¼ c. diced yellow onions

1¼ c. diced celery

1 c. leeks, cut in thin strips side ways

2 tsp.  fresh thyme leaves

4 tbsps. all-purpose flour

3½ c. milk. (875 ml.)

1½ c. clams broth. (375 ml.)

2 large potatoes with or without skin, diced

1 bay leaf

1½ tsps. salt

¼ tsp. ground pepper

 

METHOD

Cut and measure all ingredients for the recipe.

Cook the potatoes in a small pot with the clam broth.

Heat up a large pot at moderate temperature and cook bacon until fat is melt and crispy.

Add garlic, onions and cook until just beginning to brown.

Stir in the celery, leeks, thyme leaves and sweat until vegetables are wilt.

Mix in the flour and cook for about 4 minutes. Don’t let it burn at the bottom of the pot.

Stir in the milk, bay leaf, bring it to a boil and let it simmer for about 15 minutes. Be careful again; do not let the flour burn at the bottom of the pan.

Mix in the clam broth with the potatoes, clams, salt and pepper. Let it simmer for a few minutes and serve.

OPTIONAL:  add a cup of heavy cream if you like.

CAJUN PORK AND LENTILS

 

CAJUN PORK AND LENTILS

 

PORTIONS: 4

 

INGREDIENTS

1 lb. lentils

2 lb. pork spare ribs strips, cut in small pieces

1/4 cup pork fat

 

JON CAJUN SEASONING

3 tsp. salt

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. smoked paprika

2 tsp. paprika powder

1 tsp. ground black pepper

¾ tsp. cayenne pepper

1¼ tsp. dry oregano leaves

1 tsp. cumin powder

1 tsp. Mexican chili powder

 

OTHER INGREDIENTS

2/3 cup diced onions

2/3 cup diced red peppers

2/3 cup diced green pepper

½ cup diced carrots

2/3 cup diced celery

¾ cup chopped tomatoes or chunky tomato sauce

2 minced garlic cloves

1 tsp. Cajun seasoning

1 diced potato

1 cup white wine

1½ qt. + 1 cup. water

1 tsp. salt

METHOD

Check the lentils for stones or any foreign objects.

Place the lentils in a container, cover with plenty water and let them soak for a couple hours.

In a bowl mix all the spices for the Cajun seasoning.

Pad dry the ribs with paper towel and mix with 2½ teaspoons Cajun seasoning. Let them marinate for 1 hour.

Cut the vegetables and measure the rest of the ingredients.

Heat up at moderate temperature a large frying pan and melt the pork fat. When some of the fat becomes brown, remove and reserve.

Place the ribs in the frying pan and brown them on both sides. Remove to a deep pot.

Add to the frying pan onion, garlic and brown them, trying to lose any particles sticking on the pan.

Add the rest of the vegetables, brown pieces of pork fat and sweat them for 3 minutes.

Add 1 teaspoon Cajun seasoning and cook for 1 minute. Add the vegetables and tomatoes to the pot with the ribs.

Deglaze the frying pan with the wine or water and add to the ribs.

Incorporate the water, bring it to a boil, lower the flame and let the ribs cook slowly for 45 minutes.

Drain the soaking lentils. Add lentils, potatoes to ribs in the pot.

Let boil the liquid, lower the flame and cook slowly for 25 to 30 minutes or until lentils are soft.

Serve the soup with a bit chopped tomatoes and cilantro on top.

GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

 

GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

PORTIONS: 6

 

PORTION: 1½ cups

 

YIELD: 9 CUPS

 

INGREDIENTS

1 lb. dry split green peas

4 smoked bacon slices

2 tbsp. bacon fat

2 garlic cloves, minced

1 cup onions, small diced

2/3 cup carrot, small diced

2/3 cup celery, small diced

1 tsp. fresh thyme leaves

1 tsp. fresh oregano, chopped

1 tbsp. basil leaves cut in strips

1 chicken cube chicken bouillon

1 tsp. salt

¼ tsp. ground black pepper

8 cups pork stock, chicken stock or water

 

FETA CHEESE BRUSCHETA

12 baguette bread slices

¼ cup olive oil

2 garlic cloves, minced

2 smoked bacon slices cooked and diced

2/3 cup feta cheese, small diced

2 tsp. chopped oregano

¼ cup grated parmesan cheese

½ tsp. paprika powder

 

METHOD

The green split peas, I like to leave them soaking in cold water the night before. Next day drain the water.

Place the bacon in a cooking sheet pan and cook in the oven until crispy. Remove the bacon, make bacon chips and set aside.

Pour the bacon fat in large pot. Add and sauté onion and garlic together.

Add celery and carrot, cover and let it sweat for a few minutes.

Incorporate the water or stock, bring it to a boil, lower the flame and slowly cook for about 45 minutes until peas are soft.

Once the peas are soft purée them using an immersion blender.

Add fresh herbs and cook for 5 minutes more.

Serve with goat cheese or feta cheese bruschetta.

FETA CHEESE BRUSCHETA

Place the bread slices in a baking sheet pan and brush them with the olive oil.

Place the sheet pan in the oven and lightly brown the top.

In a bowl mix the garlic, bacon, feta cheese and oregano. 

Cover the bread slices with the mix.

Mix parmesan cheese with paprika and sprinkle over bread.

Put the baking pan back in the oven and toast the top until golden brown.

Serve the soup with the bruschetta and bacon chips.

AJIACO TIPICO CHILENO. TYPICAL CHILEAN SOUP FOR NEXT DAY AFTER DRINKING

 

AJIACO TIPICO CHILENO. TYPICAL CHILEAN SOUP FOR NEXT DAY AFTER DRINKING

 

This soup I created on October 12 2018 in Valparaíso. This typical Chilean soup is made with the B.B.Q. leftovers. You can use roasted beef, chicken, sausages whatever is left over and add some vegetables to it.

 

PORTIONS: 4

 

2 cups beef left over, cut in strips

1 tbsp. olive oil

2 medium size onions cut in Julianne

4 sliced garlic cloves

¼ tsp. cumin powder

¼ tsp. merkén or cayenne pepper

¼ tsp. ground pepper

½ tsp. paprika

½ tsp. dry oregano, 1 tsp. fresh

1½ qt. beef broth or water with 2 beef bouillon with no MSG

½ tsp. salt or to taste

1 carrot sliced in half moon

2 potatoes cut in batons

1 red pepper cut in strips

1 tbsp. chopped cilantro

2 eggs slightly beaten

 

PREPARATION

Cut and measure all the recipe ingredients.

Heat a pot with the oil. Brown the onions and garlic together.

Add the beef and brown it a bit more.

Add cumin, cayenne pepper, pepper, oregano and salt. Cook for a minute.

Pour in the water, beef bouillon, potatoes and carrots. Cover the pot, bring the liquid to a boil, lower the heat and cook for about 5 minutes.

Incorporate red peppers and cook until potatoes are done.

Add the beaten egg, carefully mix it 2 times and let the eggs to coagulate.

Serve the soup with chopped cilantro on top.