RECIPES

BLUE CRAB BISQUE

Ingredients:
1/4 chopped celery stalk
1/2 chopped onion
1/2 peeled and chopped carrot
3 cloves of minced garlic
1/4 cup of rendered bacon fat or butter
1/4 cup of flour
1/4 cup of dry sherry
1 can of clam juice
2 cups of high quality chicken stock
2 tablespoons of dried thyme
2 tablespoons of dried tarragon
3 cups of heavy cream
1 can of lump crab meat (pick over for shells)
1/4 can of claw meat (pick over for shells)
salt and white pepper to taste

Directions:
In a heavy soup pot or kettle, whisk in bacon fat or butter with flour on medium heat for about ten minutes to form a roux.  Then add the celery, onion, carrot, garlic, and a pinch of salt and stir until they are translucent.

Next, slowly whisk in the clam juice and chicken stock and bring to a boil.  Puree with a hand blender, then add the cream, thyme, tarragon and crab meat.  Simmer on low for about an hour, or until bisque has thickened.

 Adjust for seasoning, and garnish with sherry and fresh chives.  Perfect for sharing with friends and family on a cool fall afternoon!

VIC'S COLLARD GREENS (enough for a small army)

Ingredients:
2 cases of trimmed collard greens
1/4 gallon of apple cider vinegar
4 smoked ham hocks
1 cup of rendered bacon fat
1/4 pound of butter
2 onions finely chopped
10 cloves of minced garlic
2 gallons of chicken stock
1 gallon of water
1 small bottle of hot sauce
1/2 cup of sugar
salt and pepper to taste

Directions:
Add bacon fat, onions, garlic, and ham hocks in a large pot and sweat until onions are translucent.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer uncovered for at least four hours until collards melt in your mouth!

(this recipe can be reduced)

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