Chipotle Crab, Corn and Bacon Bisque

15 09 2014

It’s really felt like fall around CLE this past week. The crisp air was calling for a bisque or chowder, especially after we ended up with corn and thick-cut bacon from our Fresh Fork Market share. This bisque features sweet crab and corn paired with the smokey flavors of chipotle and bacon. So delicious and comforting, and perfect for enjoying on a cool Saturday night. Make the whole batch and dive into the leftovers throughout the week!

Chipotle Crab, Corn and Bacon Bisque

The following serves 6 (compliments of This Girl’s Gotta Eat with inspiration from Cuisine at Home):

  • 1 Tbsp olive oil
  • 4 slices thick-cut smoked pork bacon, diced
  • 6 corn cobs (if you can, use leftover grilled corn cobs)
  • 4 cups skim milk (I use skim milk for a healthier option, but for a richer flavor you can use cream or whole milk instead)
  • 3 cups reduced-fat, low-sodium chicken stock
  • 1 small white or candy onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 3 garlic cloves, minced
  • Kosher salt to taste
  • 1 Tbsp tomato paste
  • 1-2 chipotle in adobo
  • 1/4 – 1/3 cup flour (white or whole wheat)
  • 1 cup dry white wine
  • 1/4 cup dry sherry
  • Corn from 4 corn cobs
  • 16 oz wild caught crab meat, drained
  • Chopped cilantro

In a large dutch oven, heat oil over medium-high heat and add diced bacon. Cook bacon until crisp, stirring often. Remove bacon to a paper-towel lined plate and set aside.

To the bacon drippings, add the onion, celery and carrots and saute veggies for about 10 minutes.

Meanwhile, add 6 corn cobs (kernels removed) to a large pot and cover with milk and chicken stock. (When I make grilled corn, I’ll cut the corn off the cob after it’s grilled and then freeze the cobs to use in soups like this later. You could of course use fresh corn instead). Heat over medium and bring to a low simmer, then reduce heat to low for about 20-25 minutes to infuse the flavor of the cobs into the liquid. Remove cobs from the liquid and discard.

Add the minced garlic and salt to taste to your sautéed veggies and cook until fragrant, about a minute. Next add the tomato paste and chipotle in adobo (add the whole chipotle, 1 for less heat 2 for more heat). Cook for a minute or so, stirring everything together. Next add the flour, stir to combine, and cook for another minute (use 1/3 cup for a slightly thicker consistency if you’d like).

Deglaze with the wine, whisking to combine. Cook until the wine is nearly evaporated and gets nice and thick. Next whisk in the warmed milk and stock, along with the sherry. Simmer on low until it starts to bubble, stirring occasionally. Season with salt to taste.

Remove from the heat and puree until smooth using an immersion blender. Turn the heat back onto low and add the corn (to cut the corn off the cobs, put a small bowl upside down inside a large bowl, stand the corn straight up and from the top to the bottom, cut the corn off the cob using a large knife – the large bowl will collect the kernels). Simmer for about 30 minutes, stirring occasionally. Taste and season with salt if needed. Fold in the crab gently just before serving.

Serve bisque garnished with crisp bacon and chopped cilantro.





Pretzel and Breakfast Sausage Strata

27 07 2014

Here is another delicious, and super easy Orlando pretzel bun recipe. Serve Orlando pretzel hamburger and hot dog buns at your next cookout, then use the leftover buns the next morning for breakfast in this savory strata! These pretzel buns have between 7-9 grams of protein, making them a great addition to your breakfast or brunch menus.

Strata is a baked egg and bread dish, often with meat and/or cheese, and resembles a bread budding of sorts. My Mom has made a rendition of this strata for years, my most recent memory is for the morning of my wedding. As I made this today, I couldn’t help but think of the house filled with the smell of homemade breakfast, as all the gals ran around getting ready! Thanks, Mom, for always making sure I have a delicious home cooked meal (even well into adulthood), and for the basis of this yummy recipe!

I didn’t make this version with cheese, as I opted to top it with organic maple agave syrup instead, for the perfect salty and sweet bite. You could of course, top with a cheese of your choice before you bake instead.

Pretzel and Breakfast Sausage Strata

The following makes a 9 x 13 pan (compliments of This Girl’s Gotta Eat):

  • 4 leftover Orlando Pretzel Buns, split in half and cubed (I used 2 hamburger and 2 hot dog)
  • 1 lb bulk sausage, pork or turkey, or 12 breakfast patties – for my Fresh Fork friends, I used FF sausage and uncured bacon breakfast patties
  • 8 eggs
  • 2 cups skim milk
  • 2 tsp Worcestershire sauce
  • Sprinkle black pepper
  • Organic Maple Agave Syrup for garnish

Preheat oven to 350.

Heat a large non-stick skillet over medium heat. Add sausage and break up with a wooden spoon. If you’re using the breakfast patties, cube the meat up first to make it easier to break apart. Cook meat until browned and continue to crumble with the wooden spoon as it cooks. Transfer browned sausage to a paper-towel lined plate to soak up the grease.

Meanwhile, spray a 9 x 13 pan with non-stick spray. Cube the pretzel buns and place evenly in the bottom of the pan.

In a medium bowl, whisk the eggs, milk, Worcestershire and sprinkle of pepper. Do not season with salt, as the sausage will be salty enough.

Once the sausage is cool enough to handle, sprinkle it evenly over the cubed bread and top everything with the egg mixture. Using your hands, gently press the bread down so that it’s all coated with the egg mixture.

Bake 35-40 minutes, or until the eggs are set. Remove from the oven and let sit 5 minutes before serving. Slice into single servings and remove with a spatula. Top with a little maple syrup and enjoy.

You can make this a day in advance and bake the morning you want to serve. Just prep it all and store covered in the fridge. Bring to room temp before baking, or, bake a little longer if you put it in the oven cold.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.