01 January

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January 1, 2025

Chicken Souse

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Chicken Souse

January: National Soup Month

Drank too much champagne or Bahama Mamas on New Year’s Eve? Then try a comforting bowl of chicken souse. This citrusy soup from the Bahamas is often recommended as a hangover cure as well as the common cold remedy.  What makes this chicken soup taste unique are the whole allspice berries. The tender chicken meat provides protein to give strength when one’s immune system is weakened. Sick or not, have this healthy soup as a delicious way to start off the new year as well as celebrate National Soup Month.

Recipe

(Adapted from Sparks People)

Ingredients

  • 3 pounds chicken wings
  • Dried red pepper
  • Salt and pepper to taste
  • 1 large onion, sliced
  • 2-3 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 2 stalks celery, chopped
  • 2 tablespoons whole allspice (no substitutions)
  • 2 limes, divided use

Directions

In a large pot, place the chicken wingettes and drummettes (discard the wingtips). Cover with water an inch above the chicken parts. Add dried pepper pieces (as much heat as desired; we prefer our souse mild). Salt and pepper to taste. Bring to a boil, cover the pot and lower heat to simmer for about 20 minutes. Par-boil the chicken but not cook all the way. Then drain and discard the broth and debris, retaining the chicken. Rinse the pot and return the chicken in it.

While the chicken is par-boiling, slice the onions, mince the garlic (we used jarred minced cloves), cut up the potatoes and chop the celery. Cut one lime in half to juice into the chicken broth but reserve the other lime to slice and garnish the souse. In the pot with the par-boiled chicken, add the onion and potatoes. Cover with water an inch above everything. Salt and pepper to taste.

Bring to a boil again, cover the pot and lower heat to simmer for around 15-20 minutes until the potatoes are almost done. Stir in the minced garlic, whole allspice and celery. Squeeze the juice of one lime into the broth. Cover and simmer for another 5-10 minutes to allow the flavors to blend. Remove from heat. Ladle into soup bowls. Garnish with sliced limes and serve hot.

Notes

  • We halved the original recipe to feed just the two of us.
  • Do not eat the whole allspice!!! It is only used to flavor this dish!!!
  • Chicken souse is traditionally served with johnny cakes in the Bahamas. But it can be eaten with other types of bread, such as Bimini coconut bread.
  • Search our blog for more soup recipes.

 

January 26, 2024

Shrimp on the Barbie

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Shrimp on the Barbie

January 26: Australia Day

Before they started their family, our awesome Aussie friends Gary and Girlie B. were our double date couple in New Jersey. We would often go out to dinner and a movie together. Then when their boys were born a year apart, date nights became family weekends at their house. We would bring sides and sweets and Gary would throw some “shrimp on the barbie” (barbecue/grill). It does seem stereotypical, but this is everyone’s favorite shellfish and is relatively simple to make. The buttery herb marinade adds a little flavor to the grilled shrimp and Gary and Girlie’s sons thought any food on a stick seemed more special. Good friends, good food, good times! Celebrate Australia Day with some shrimp on the barbie.

Recipe
(Adapted from The Spruce Eats)

Ingredients

  • 1 ½ pounds large/jumbo shrimp, peeled and deveined, tails intact
  • ½ cup butter, melted
  • ¼ cup olive oil
  • 1 tablespoon each of chopped fresh herbs: parsley, thyme and cilantro
  • 1 tablespoon shallot, minced
  • 3 garlic cloves, minced
  • 1 lemon, cut in half
  • Salt and pepper to taste

Directions

In a shallow dishpan, soak the wooden skewers, if using instead of metal skewers. Wash the shrimp and pat dry with paper towels. Set aside. Melt the butter in a large microwave-safe bowl. Stir in the olive oil.

Chop the herbs and mince the shallot and garlic cloves. Add to the butter-oil mixture. Cut one lemon in half and squeeze the juice into the bowl (reserve the other half as a garnish).

Stir then add the shrimp. Marinate for 15 minutes at room temperature of 30 minutes in the refrigerator. Preheat the grill. Thread some shrimp onto the skewers and grill on one side for 2 minutes. Turn and finish grilling the shrimp on the other side for another minute or 2. Transfer to a platter. Serve hot with slices or wedges or remaining lemon.

Notes

  • Happy anniversary to Gary and Girlie B. who were married on Australia Day. Girlie said it was cheaper to have their wedding on a weekday back in 1997! Plus, since it was a national holiday, they got fireworks for free under the Sydney skies. What a celebration of love and country.
  • Search our blog for other Australian-inspired recipes under the A-F countries recipes tab.

 

January 6, 2024

Fakes Soupa

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Fakes Soupa

(Greek-Style Lentil Soup)

January 6: National Bean Day

We blogged before about a Syrian lentil soup with lemon recipe from Highlander’s colleague, Sol. S. This one is from Islander’s former classmate, A.W., who shared a Greek-style recipe called “fakes soupa”. Green lentils are simmered with carrots, celery and onions in a vegetable broth seasoned with oregano, an herb commonly found in the Mediterranean region. This lucky lentil dish is great for those who have resolved to eat healthier in the new year as well as for those who want to eat legumes on National Bean Day.

Recipe

(From A.W.)

Ingredients

  • 3 cups green dried lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced 
  • 2 celery stalks, diced 
  • 4 cups vegetable stock
  • 2 cups water
  • 4 bay leaves
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons oregano, dried
  • Salt and black pepper to taste
  • 2 tablespoons red wine vinegar

Directions

Rinse and drain the dried green lentils in a colander. Set aside. Chop the onions, peel and dice the carrots and chop the celery stalks.

In a large pot, heat olive oil over medium heat. Add the onions, garlic , carrots and celery. Saute until softened (around 5 minutes). Add the green lentils.

Pour in the vegetable stock and water. Stir in the parsley and bay leaves.

Season with oregano, salt and pepper. Turn the heat to medium low, cover the pot and simmer for 45 minutes. Add a cup or two of water if the lentils absorbed the liquid. Cover, cook for 5 more minutes and adjust salt and pepper seasoning. Uncover and stir in the red wine vinegar. Ladle into soup bowls and serve hot.

Notes

  • Garnish this lentil soup with feta cheese and parsley.
  • While lentils and beans are used interchangeably, there are slight differences between the two legumes. Learn more about them here.
  • Look for other legume and bean recipes by searching our blog.

 

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