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A Healthy Low Carb Recipe Chicken Strips Salad
After the holidays a lot of us want to go easy on the Carbs. This low carb chicken strips salad will help you to achieve just that. A salad is not just boring lettuce anymore. This salad is bursting with flavor. This healthy low carb recipe is...

Best Recipes: Orange Fruity Smoothie
Orange smoothies are really delicious and this fruit-filled recipe for Orange Fruity Smoothie is one of the reasons why. You’ve gotta love a drink that has wonderful fruits like banana, peach, raspberries and mixes them with nutritious orange...

Boneless Prime Roast Recipe
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones,...

Coffee Recipe: tips for perfect cuppa!
A perfect coffee recipe seems to be quite a tricky proposition! America is a coffee crazy nation and people here just love their cup of "Joe". So to make your coffee experiences more stimulating you need to experiment with various coffee recipes!...

Meringues: Weeping Meringues and a No Fail Recipe for Meringue
Someone recently emailed us with a question about meringues: how to keep them from weeping. I asked the two experts that I know, our pastry chef, Marne and my mother. Marne's first inclination was that she might not be beating the whites enough,...



Lagniappe Recipe: Crab & Corn Bisque

This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.

Ingredients:

1 pt. lump crabmeat

1/2 c. (1 stick) butter (do not substitute margarine)

1-1/2 c. finely chopped sweet onion

4 T. all-purpose flour

6 c. fresh corn kernels (see 'Recipe Note 1' below)

2 tsp. salt

1 tsp. coarsely ground black pepper 1-1/2 qt. heavy cream

3/4 c. thinly sliced green onions, white and green portions 3-4 additional green onions, thinly sliced for garnish



Preparation:

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes,

stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Recipe Notes:

(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe. (2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.



©2005 Janice Faulk Duplantis

About the author:

Janice Faulk Duplantis, author and publisher, maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com for easy-to-follow gourmet recipes, menus, free ezines and practical information covering all aspects of preparing, serving and enjoying chef-quality gourmet foods.

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