Signature Tastes Of Seattle

Signature Tastes Of Seattle

by Steven W. Siler

Paperback

$22.00

Product Details

ISBN-13: 9780986715587
Publisher: Smoke Alarm Media
Publication date: 03/28/2001
Series: Signature Tastes Series
Pages: 266
Product dimensions: 7.50(w) x 9.25(h) x 0.56(d)

About the Author

Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.  He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.  In addition, he has served as an editor and contributing writer for several food publications.  When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Read an Excerpt

Smoked Lobster Bisque
Barking Frog
Chef Bobby Moore
 
5 each Lobster Heads
2 Tbsp Unsalted Butter
½ each Large Carrot
½ each Small Onion
½ each Celery Stalk
¼ each Bulb Fennel
1 each Roma Tomato
½ tsp Tomato Paste
1 oz Aborio Rice
½ oz Cognac
¾ Heavy Cream
4 Sprigs Thyme
12 each Parsley Stems
½ tsp Fennel Seed
½ tsp Coriander Seed
½ tsp Red Chili Flake
½ tsp Black Peppercorn
1 qt Chicken Stock
 
Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend.  Strain twice and season.

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