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Creamy Roasted Red Pepper Soup
1 medium onion
3 cloves garlic
4 cups chicken stock
2 chicken base or bouillon
1/2 Gal Whole Milk
Roux to thicken
2 Tbl Oregano
1 cup Fresh Basil (2 Tbl Dry)
6 Roasted Red Peppers
1 Tbl Black Pepper
1/2 cup white wine
2 cups heavy cream
Howlin Hollar or Creepin Quag to taste
Roast Red Peppers either over an open flame on gas stove or under broiler unit of oven turning
often so as to blacken all sides of peppers, place roasted peppers into a plastic bag and tie closed.
Puree onion and garlic in food processor, while processor is running add white wine.
Bring onion mixture to a boil and simmer for 5 minutes.
Add chicken stock and chicken base, stir to dissolve base or bouillon.
In a separate pan bring milk to a slow boil.
Slowly add enough roux to thicken and simmer for 10 minutes.
Add oregano and basil(using fresh basil is best) to chicken stock.
peel and seed roasted red peppers and puree, add to simmering chicken stock.
incorporate béchamel(thickened milk) with the simmering chicken stock.
add heavy cream to soup mixture.
Stir into soup - Howlin Hollar or Creepin Quag, add 1 tablespoon at a time and taste.
Chef Bud's Gazpacho Soup
1 # Ripe Plum Tomatoes (Diced 1/4 pieces)
1 Green Pepper (cored, seeded and Chopped 1/4 pieces)
1 Yellow Pepper (cored, seeded and Chopped 1/4 pieces)
1 Vidalia Onion (Diced 1/4 pieces)
1 Cucumber (Skinned Seeded and Diced)
2 Cloves Fresh Garlic (Minced very fine)
1 qt Spicy V-8 Juice
1 Lemon (Juiced)
1 tsp Kosher or Sea Salt
1/4 tsp Fresh Ground Pepper
1 bunch Fresh Chopped Parsley
1 bunch Fresh Chopped Cilantro
2 Tbs Spittin Fire Hot Sauce
Throw all of the stuff into a big bowl
Mix well, cover and refrigerate overnight to blend flavors.
Oriental Chicken Soup
3 leeks - white part only sliced thinly
1 cup white wine
1/8 cup soy sauce
1/2 cup sesame oil
1 cup flour
2 1/2 Qts Chicken stock
1/4 cup fresh ground ginger
1 1/2 tsp fresh garlic
1/2 head celery
1 # Shitake Mushrooms heads only sliced
1/2 # snipped pea pods
1 bunch scallions sliced
1 1/2 tsp white pepper
1 tbl Howlin Hollar Hot Sauce
5 6oz chicken breasts grilled diced into 1/4 pieces
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Slice leeks and sauté in stock pot with 1/4 cup olive oil until translucent
In separate pan heat sesame oil, add flour to make a roux
Add garlic, soy sauce, ginger and Howlin Hollar to stock pot and simmer 5 minutes
Add chicken stock, celery to stock pot, bring to a boil and add the roux
Add rest of ingredients and simmer 10 minutes. Serve with warm French bread with Razing Cane Garlic Relish