A Good Bowl OF Soup

Soups are great all year round but they are especially good in the cold months of winter.

There’s nothing like a good bowl of hot soup to warm you up and fill you up at the same time.  Hearty Vegetable, Chicken Noodle, Beef, Tomato, Seafood and many, many more.  There are plenty of good off the shelf soups but the best are ones you make yourself so here is a Soup Recipe Website to get you started.

Check it out.  http://souprecipe.org/

Cooking for the Holidays

Finding good recipes for Holiday fiests isn’t really a problem.  There are recipes all over the Internet that make it easy to prepare and serve your own delightful dinners, breakfasts, and party trays for the Holidays.  As a dinner club we have founf many different websites with many recipe collections but www.foodnetwork.com has always been my favorite.  They seem to have a recipe for every occasion and with all the contributing chefs and cooks that they have why wouldn’t they.  So if your looking for Holiday recipes start here  ” http://www.foodnetwork.com/holidays-and-parties/index.html“  and if they don’t have something to your liking you’ll just have to google it.

Coconut Shrimp Soup

Soups for summer meals are not that abundant.

There are the cold summer soups like Gazpacho but we were looking for something different.  Even though its served hot it’s still a refreshing soup that goes well with summer parties.

Ingredients:

• 1/2 lb of shrimp, peeled
• 1/2 teaspoon of toasted coriander seeds
• 1/2 piece of shredded fresh ginger
• sprig of basil, finely chopped
• 1 cup coconut milk
• 1 cup of chicken stock
• 1 sprig of lemon grass
• 3 cloves of garlic
• lime zest of 1/2 of a lime
• 1/4 Jalapeno pepper seeded

Bring all the ingredients to a boil except for the shrimp and basil.  Simmer for 15/20 minutes.  Add shrimp and cook for 3 minutes.  Garnish with basil and serve.  This recipe says it serves 2 but we feel its more like 4 when served as a soup before a meal.

Made by Sally and Bob for Jim and Judy’s Barbeque dinner 2009.  Recipe comes from a cookbook called “Don’t Stop The Cook, a complete guide to Carribean Food Recipes”.

Jerk Swordfish Kabobs

This was a side dish that Sally and Bob brought to the Jamaican Dinner at Mike and Maureens 2/7/09.

Port Antonio Jerk Swordfish Kabobs (A genuine Jamaican Recipe)

The Jerk Sauce and Marinade

• 4 jalapenoor scotch bonnet peppers, seeded and minced
• 2 tbs fresh thyme leaves
• 1 medium onion
• 1/2 tsp ground nutmeg
• 1/2 cup red wine vinegar
• 6 green onions diced
• 1/2 tsp ground allspice
• 1/4 cup vegetable oil
• 1 tsp black peppercorns crushed
• 1/4 tsp ground cinnamon
• 3/4 cup soy sauce
• 1/2 tsp ground cloves
• 1/4 cup brown sugar

For the Kabobs

• 1 1/2 lbs swordfish steaks, cubed
• 1 green pepper, chunked
• 1 red pepper, chunked
• 1 large onion cut into chunks
• 2 cups fresh pineapple, cubed

Combine all the Marinade ingredients in a large food processor with a steel blade and process for about 15 seconds until blended pretty smooth. Set aside.  Make kabobs on skewers alternating swordfish, peppers, onions and pineapple.  Set in shallow pan deep enough to cover with marinade.  Refrigerate for 6 hours then turn and leave for another 3 hours.  Preheat your grill to get pretty hot then grill  about 7 minutes on each side.

We got this recipe from our cookbook titled “Don’t Stop the Cook – A complete guide to Caribbean Food Recipes”.

Festival Rice Salad

This is the salad dish Sally and Bob brought to the Jamaican Dinner at The Wert’s House on February 7th, 2009!  Not your conventional salad of greens and veggies but more of a salad made from fresh Island ingredients.  It was a refreshing way to start a meal. 

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