Cauliflower & Parmasan Soup

I really dislike cauliflower; however this cauliflower and parmesan soup I made was really good.  Proof that adding cream and butter makes anything better.

I created my own recipe but I used this one by local Atlanta chef Kevin Rathbun as a guide. 

Chicken Creole

So I've been on a Creole kick lately.  I love doing Shrimp Creole but due to my fish guy closing last year it's almost impossible to get good Gulf shrimp in this part of the world.  So, I tinkered with the recipe a bit and did it with chicken instead.  It turned out really good; the trick was coating the chicken chunks with a light dusting of flour and corn starch, this keeps the chicken moist while allowing it to adhere to the sauce.

Basin Street Chicken

Basin Street Chicken - A Robert St. John Recipe.

Grilled chicken is topped with a sauce made of caramelized onions, diced tomatoes, sliced mushrooms, butter and white wine.  This mixture is then topped with Havarti and Sharp Cheddar slices and put in the oven to melt.

The side is some braised Chinese Choy.

Coconut Soup

Coconut soup is easy to prepare and keeps well for days.  I like to make a large pot up and have it for lunches during the week.  My recipe doesn't have meat but chicken breast or thigh meat could easily be added and just cooked in the broth.

2 cups of Chicken Stock (I prefer the no-salt added)

14 oz. unsweetened coconut milk (1 can)

1/2 cup lemongrass (3-4 stalks)

2 tbl. lime juice

mushrooms

cilantro or garlic chives

To prepare the lemon grass you take off the outer skin of the stalk then using the back of the knife pound the entire stalk to release the oils.  Next, chop the bulb in into thin slices and the rest of the stalk into 2 inch chunks.  Then bring the stock, coconut milk & lemongrass to a boil.

Let the mixture cook for 10-15 minutes; the liquid will reduce.  Let the mixture cool then strain to remove the lemongrass and put the liquid back into saucepan.  Before serving add sliced mushrooms and lime juice.  Garnish with either cilantro or garlic chives.

*Note the recipe is for about 2-3 servings but it can easily be multiplied to make a larger amount

Breaded Pork Chops

I made pork chops that were breaded with flour, dijon mustard, and homemade breadcrumbs.  The side was a baked sweet potato; I like my sweet potato with a little butter, chipotle chili powder and cinnamon , but that's me.

The breadcrumbs were just some day old french bread that went for a spin in the processor.  These are toasted with shallot and a little oil until browned.  Some shredded parmesan and parsley is tossed in once the crumbs are cool.

Broccoli Soup

After having a side of sautéed broccoli florets I was left with the stalks.  So I decided to make a quick broccoli soup by simmering broccoli stalks and shallots in chicken broth; then pureeing the mixture with a hand blender and finishing it with a little butter and cream.

I'm constantly trying to become a better cook and to do that I really think you need to learn to utilize and appreciate all parts of an ingredient.  With our modern supermarkets; it's far to easy for people to get pre-packaged this or pre-cut that and put together a mediocre meal.  To really cook; is to take a great ingredient and turn it to something extraordinary.