Chef Tee’s Peanut Soup

S n p logoServes 4 to 6
Prep time: 10-to-15 minutes  ; cooking time: 40-to-50 minutes
Ingredients

  • 1 stick (4 ounces) butter
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • ½ Tbsp. cayenne pepper
  • 3 Tbsps. flour
  • 2 quarts chicken broth (heat this before adding to recipe)
  • 2 cups peanut butter
  • 1 Tbsp. lemon juice
  • Salt to taste
  • A pinch of celery salt
  • Optional garnishes—whole or ground peanuts and chopped cilantro

Directions

  1. In large saucepan, melt butter over medium heat; add celery and onion; sauté for a few minutes until vegetables are tender but not mushy.
  2. Add cayenne pepper, simmer for a few minutes more; stir in flour until blended.
  3. Add hot chicken broth; bring mixture to a boil; reduce heat to medium low to simmer.
  4. Cook for about 30 minutes; stir mixture occasionally, so it doesn’t clump or stick to pan.
  5. Remove from heat; strain soup; throw away solids.
  6. Poor liquid back into saucepan; add peanut butter, lemon juice, salt, celery salt.
  7. Stir frequently over medium heat; cook until soup is heated through with a smooth consistency.
  8. Serve in your favorite bowls.
  9. Garnish with peanuts and chopped cilantro.

Chef Tee’s Grilled Asparagus and Grapefruit Salad

S n p logoServes 4
Prep time: 5-to-10 minutes ; cooking time: 5-to-10 minutes
Ingredients

  • ½ lb. asparagus, stems trimmed, grilled, peeled, room temperature
  • 1 whole grapefruit, peeled, cut in segments
  • ¼ cup shallots, thinly sliced
  • 1 tsp. Dijon mustard
  • ¼ cup honey
  • ½ cup champagne vinegar
  • 1 tsp. salt
  • ½ cup extra virgin olive oil (can substitute favorite oil)

Directions

  1. Carefully peel grapefruit zest (yellow part of peel); thinly slice zest; set aside; peel grapefruit rind (white, tough outer layer of grapefruit) and discard; cut remaining grapefruit into segments; set segments aside.
  2. In medium sauté pan, add vinegar, ½ of shallots, honey, grapefruit zest; cook over medium-high heat until liquid reduces by half (about 5-to-10 minutes).
  3. In blender; add vinegar mixture, rest of shallots, mustard, salt.
  4. Blend on low speed until combined; while blender is still running, add oil in slow, steady stream; set vinaigrette aside.
  5. Arrange 2-to-3 asparagus on salad plate; top with 2-to-3 grapefruit segments; drizzle vinaigrette on top.
  6. Repeat step 5 with rest of ingredients; serve.

 

Brian’s Broiled Asparagus w/Parmesan Cheese

Serves 4 to 6
Prep time: 5 minutes; cooking time: 5 minutesLiz West @ flickr

Ingredients

  • 1 bunch of asparagus with stems trimmed
  • 2 Tbsps. olive oil
  • Salt & Pepper
  • ¼ cup Parmesan cheese

Directions

  1. Place asparagus in shallow casserole dish.
  2. Drizzle olive oil over asparagus.
  3. Season with Salt & Pepper; top with Parmesan cheese.
  4. Broil on low for about 5 minutes.

*Photo credit: liz west @ flickr.com