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Started By
Message
Crab and Brie soup or other ideas?
Posted on 4/28/16 at 10:27 am
Posted on 4/28/16 at 10:27 am
My wife has a couple friends coming in from out of town. They are heading to Jazz Fest for the weekend but I want to cook a nice dinner for them tonight. Thinking Crab and Brie Soup? Any other ideas? It's already hot out so soup isn't exactly ringing the bell.
5
Posted on 4/28/16 at 10:31 am to Artie Rome
Mansur's Crab and Brie Recipe
ETA If you serve them pastalaya, I'm going to cut your balls off without a local Artie.
ETA If you serve them pastalaya, I'm going to cut your balls off without a local Artie.
This post was edited on 4/28/16 at 10:34 am
Posted on 4/28/16 at 10:32 am to Artie Rome
I know it sounds trite, but what about Pastalaya? Chicken, smoked sausage and a Boston Butt.
Posted on 4/28/16 at 10:35 am to bdevill
quote:
I know it sounds trite, but what about Pastalaya? Chicken, smoked sausage and a Boston Butt.
I thought about jambalaya but I figure they will find some at the Fairgrounds. For the record, last time they were in town I made a shrimp, crab and oyster gumbo that was way too strong.
Posted on 4/28/16 at 10:39 am to Trout Bandit
quote:
ETA If you serve them pastalaya, I'm going to cut your balls off without a local Artie.
That's fair. Maybe just a chicken and sausage gumbo. I can do that in an hour.
Posted on 4/28/16 at 10:42 am to Artie Rome
Chicken and sausage gumbo works any time. With potato salad.
This post was edited on 4/28/16 at 10:44 am
Posted on 4/28/16 at 10:43 am to Artie Rome
quote:
That's fair. Maybe just a chicken and sausage gumbo. I can do that in an hour.
Did you just say that your chicken and sausage gumbo is ready to serve in an hour? I don't even like serving it that day
Posted on 4/28/16 at 10:45 am to Artie Rome
If the crab & brie seems too rich, how about crab & corn soup? The non-bisque, tomato-based kind...the first fresh corn is starting to appear. If you can't get fresh, the frozen supersweet kernels are good enough.
Posted on 4/28/16 at 10:50 am to Artie Rome
Make this soup. Follow the directions very carefully. Top with crabmeat.
LINK
This soup seems stupid, boring, and too simple. But the technique produces a cauliflower soup that is mind boggingly good. A little crabmeat on top, maybe some nice extra virgin olive oil and some chives.
LINK
This soup seems stupid, boring, and too simple. But the technique produces a cauliflower soup that is mind boggingly good. A little crabmeat on top, maybe some nice extra virgin olive oil and some chives.
Posted on 4/28/16 at 10:55 am to Joshjrn
quote:
Did you just say that your chicken and sausage gumbo is ready to serve in an hour? I don't even like serving it that day
That is a you problem.
Posted on 4/28/16 at 10:56 am to Artie Rome
Crab and Brie us too rich for and entree in my opinion. Crab and corn would be good or crawfish and corn. I have a recipe which isn't heavy and is good in the TD recipe book. Not a thick bisque. Light salad and French bread would make a good meal.
Posted on 4/28/16 at 11:00 am to Artie Rome
quote:
That is a you problem.
It's a "gumbo gets better the long it simmers/sits" problem, but sure, why not
Posted on 4/28/16 at 11:15 am to Joshjrn
quote:
It's a "gumbo gets better the long it simmers/sits" problem
It's really not a problem. Stock is made. Have some Jacob's andouille. Will it be better tomorrow? Sure. Will a couple girls from north of the Mason-Dixon think it's the tits? Yep.
Posted on 4/28/16 at 11:28 am to Artie Rome
I'm neurotic when I cook for others. It would drive me insane knowing that what I just served isn't as good as it otherwise could be 
Posted on 4/28/16 at 11:29 am to Joshjrn
quote:
I'm neurotic when I cook for others.
See above. You problem.
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