How long have we waited to say it? The Bears are in the playoffs and are favored this week against the Eagles. Club Dub was rocking after last week's win which saw Nagy leaving his quarterback in through the entire game.
Last week I decided to cook for Josh Bellamy and Anthony Miller. They were ejected from the 49er's game after a late hit on Trubisky by Marcell Harris. While I'm not in favor of sideline fights, I have to say Da Bears Would Not Have Gone After Harris If He'd Hit Cutler. In honor of being an actual team - instead of an assortment of talented players - I tip my chef's hat to the spirit of the 2018 Bears.
I marvel at how many players are from the south - Bellamy is another Florida native and Miller is from Tennessee. Shrimp seemed the perfect choice and since the spirit of teamwork is so distinct, I chose a Cream of Shrimp soup that finishes by combining all the ingredients in a blender. It is delicious as are the 2018 Chicago Bears.
Cream of Shrimp Soup
Ingredients:
3 TB Unsalted Butter
2 Carrots finely chopped
1 Onion finely chopped
1 Celery stalk finely chopped
1 small Baking Potato peeled and finely chopped
2 # small Shrimp peeled and deveined, shells reserved
2 Cups Chicken Stock
2 Cups Half and Half
1/2 TB dried Thyme
1 Bay Leaf crumbled
Salt and White Pepper
Directions:
1. In large saucepan, melt butter. Add carrots, onion, celery, potato and shrimp shells.
2. Saute until the onion is translucent and the shells turn pink (2-3 minutes)
3. Add stock, half and half, thyme, bay leaf and all but a handful of the shelled shrimp
4. Bring to a boil, reduce heat, cover and simmer for about 20 minutes
5. In small batches, puree the soup in a food mill, food processor or blender. Be sure the batches are small enough to not splatter. If using a food processor or blender, force the puree through a strainer, pressing the solids with a wooden spoon. You only want the broth.
6. Return the soup to the pan and season to taste with salt and white pepper.
7. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked 2-3 minutes. Do not boil.
If you have Penzey's Florida Seasoned Pepper, this is delicious on the finished soup.
Last week's game had me on the edge of my seat. There were mistakes and there were some glorious plays even before the amazing comeback to tie the game.
Chase Daniel showed true Bears grit. Nagy called some amazing plays and Kyle Fuller continues to be an intercepting force to be reckoned with. Last week I decided to cook for Chase Daniel. Coming from a wealthy Texas community I knew we needed some beef. Perhaps I should have gone with a big, thick Texas-size Rib Eye. Instead I made delicious Short Ribs. They just weren't enough.
This week I'll put the culinary focus on Kyle Fuller who hails from Maryland. Football is apparently in his genes. His three brothers are also current or former NFL players. Wearing Shaun Gayle and Devin Hester's #23, Kyle has some big shoes to fill. Let's help him by preparing a nice Maryland dinner tonight.
One Rib Short of a Win
Ingredients:
1/2 Cup Olive Oil
2 TB Butter (Divided)
4 LB Beef Short Ribs with the bone
Salt,, Pepper and Dry Mustard to taste
1 Cup Flour
2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
2 TB Minced Garlic
3 Bay leaves
1 TB Dried Thyme
1 Cup Red Wine
8 Cups Beef Stock
Directions:
1. Put flour, salt, pepper and dry mustard in a zip lock bag. Add ribs and shake. Dispose of the extra flour.
2. Heat oil and 1 TB butter in a large pot.
3. Brown the ribs on all sides - Set aside.
4. Add onions to the pot and saute for 2 minutes.
5. Add carrots and celery and saute for 1 more minute.
6. Season with salt, pepper, garlic, bay leaves and thyme. Cook 1 more minute.
7. Deglaze the pot with red wine, scraping up all the bits on the bottom.
8. Add ribs and remaining TB of butter. Bring to a boil, reduce heat to low and simmer for 2 hours or until the sauce thickens.
Serves 6
