Soup & Chili Recipes Sure To Warm Your Palate
PITTSBURGH (KDKA) — Winter in Pittsburgh is the perfect time to enjoy a piping hot bowl of delicious soup and chili! If a Thai corn chowder or chick pea chili sounds appetizing to you, grab a spoon and head into the kitchen with these recipes from the Big Burrito Restaurant Group Chef Bill Fuller!
Soba Thai Corn Chowder
2 Tbs. soybean oil
¼ C. rough chopped celery
1/3 C. rough chopped garlic
1 ea. small rough chopped onion
1 tsp. ground black pepper
1 Tbs. salt
1 Qt. fresh kernels of corn
1 Tbs. Penang Curry Paste
2 Tbs. brown sugar
1 cans coconut milk
1 ½ C. roasted corn kernels
1. In a large pot, heat oil. Add celery, garlic, and onions and stir-fry until cooked and lightly browned. Add pepper, salt, frozen corn, curry, and sugar. Stir fry until curry is fragrant.
2. Add water to cover by approx. 1 inch. Add coconut milk. Bring to a boil and simmer for approximately 15 minutes.
3. Remove from pot, puree, and strain through large hole strainer, or a food mill pressing on the strained puree to extract all liquid. Stir in corn and adjust seasonings.
Penang Curry Paste
2 oz. Dried red chilis, deseeded
1 Tbs. Coriander seeds, toasted
1 Tbs. Shrimp paste
Juice of 2 limes
10-12 each Kafir lime leaves, de-stemmed and chopped
2/3 C. Chopped cilantro, washed well and dried, stems and roots included
3 Tbs. Chopped mint, washed well and dried, stems and roots included
2 stalks lemongrass, first 5-6 inches (save tops for lemongrass stock)
2 tbs. Brown sugar
2/3 C. Chopped garlic
2/3 C. Chopped shallots
4 each juniper berries
2 oz. Fresh turmeric
1. Soak dried chilis in hot water to soften for approx. ½ hour. Assemble other ingredients while waiting.
2. Mix all other ingredients. Remove red chilis from water and reserve water. Add to other ingredients.
3. Puree all ingredients in a blender using the chili water to moisten the mixture ant to aid in blending.
4. Extra curry paste can be frozen if necessary.
Mad Mex Chick Pea Chili
2 Lb Peeled, washed tomatillos
2 ea. Whole jalapenos, de-stemmed
½ C. Rough chopped white onion
4 cloves Whole garlic
2 tsp. Salt
1 32 oz. can Garbanzo beans (Chick Peas), drained and rinsed
1 ea. Small Spanish onion, sliced thinly to julienne
1 Tbs. Black pepper
2 Tbs. Salt
¼ C Olive oil
2 Tbs. Chopped cilantro
1. Clean tomatillos by immersing in water and removing skins.
2. Place tomatillos in a heavy-duty ovenproof pot with whole jalapenos, onion, whole garlic, salt and olive oil.
3. Place pot in a 500° oven and roast vegetables until soft and lightly browned.
4. Pour tomatillo mixture into a blender. Puree thoroughly. You may need to do this in two batches.
5. Return mixture to pot. Add chickpeas. Bring to a simmer.
6. Stir in cilantro.