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02/18/2025

Crab and Shrimp Seafood Bisque is a delectable and rich soup that originated in France. It is traditionally made with fresh crab meat, shrimp, cream, and seasonings to create a velvety smooth texture that will tantalize your taste buds.

Ingredients
1 medium onion diced
4 cloves garlic minced
2 tbsp olive oil
4 tbsp butter
4 tbsp all-purpose flour
4 cups seafood broth or chicken broth (alternative)
1 lb shrimp peeled and deveined
1 lb crab meat pre-cooked and shredded
1 cup heavy whipping cream
2 tsp paprika
½ tsp salt
½ tsp pepper
fresh parsley for garnish, finely chopped

Instructions
1. Heat olive oil in a large pot over medium-high heat. Add butter and melt it completely. Then, toss in the diced onion and sauté for about 3 minutes until softened and translucent. Add minced garlic and cook for 1 minute, stirring to avoid burning. These aromatics form the savory foundation of your bisque.
2. Sprinkle in the flour, stirring constantly to make a roux. Cook this mixture for about 2–3 minutes, allowing it to develop a slightly golden color. The roux is what gives your bisque its creamy, velvety texture.
3. Gradually pour in the seafood (or chicken) broth while whisking to prevent any lumps from forming. Once the liquid is smooth and incorporated, increase the heat slightly and bring everything to a boil.
4. Gently stir in the shrimp and crab meat. Simmer for 7–10 minutes, or until the shrimp are pink and cooked through. If your crab meat is pre-cooked, it will simply heat through without falling apart.
5. Pour in the heavy whipping cream and stir until the bisque turns a creamy, rich color. Add the paprika, salt, and pepper, then taste the bisque to adjust the seasoning as needed. The paprika not only adds flavor but also deepens the color of the broth. Cook for another 5 minutes.
6. Remove the pot from heat and garnish the bisque with freshly chopped parsley. This adds a pop of color and a hint of freshness that elevates the overall flavor.
7. Serve immediately while still warm, and don’t forget your favorite crusty bread or oyster crackers on the side—they’re perfect for dunking!

02/11/2025

Try this chicken and cabbage stirfry for a quick, healthy dinner. Packed with flavor and ready in 20 minutes, it's your go-to easy meal tonight!

01/30/2025

Filet Mignon is a highly coveted cut of beef known for its tenderness, rich flavor, and melt-in-your-mouth texture. It is often considered the king of steaks and can be found on the menus of high-end restaurants around the world.

Ingredients
1 lb filet mignon (6-8 oz per steak, at least 1.5 inches thick)
2 tbsp olive oil
4 cloves garlic peeled and smashed
4 tbsp butter
2 sprig rosemary fresh
2 sprig thyme fresh
salt and pepper to taste

Instructions
1. Take your filet mignons out of the fridge 30-45 minutes before cooking to ensure even cooking. This step keeps the outside from overcooking while the inside comes to temperature.
2. Season all sides of the steak with a generous amount of salt and freshly cracked black pepper.
3. Heat a cast-iron skillet on medium-high heat for about 5 minutes until it’s very hot. Add just enough high-heat oil to lightly coat the bottom of the pan.
4. Once the oil is shimmering, carefully place the steaks into the skillet. Cook them undisturbed for 3-4 minutes on the first side until a golden crust forms, then flip and sear for an additional 3-4 minutes. Roll the steak on its sides for at least one minute to cook the edges evenly, sealing in juices and boosting flavor.
5. Lower the heat slightly and add 4 tablespoons of butter to the skillet. Toss in smashed garlic cloves, fresh thyme, and rosemary for an aromatic boost. Use a spoon to baste the steaks with the melted butter, tilting the skillet as needed. This step keeps the meat moist while adding rich flavor.
6. Transfer the skillet to a preheated 400°F (200°C) oven to complete the cooking process. Cook for 4 minutes or until the internal temperature reaches your preferred doneness. Use a meat thermometer to check:

Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)

Remove the steaks from the oven 5°F below the desired temperature, as resting will raise it to perfection.

7. Place the filet mignons on a serving plate and allow them to rest for 5-10 minutes. This critical step lets the juices redistribute, giving you a tender, juicy bite every time.
8. Serve the filet mignons whole or slice against the grain to showcase their juicy interior. Pair them with roasted vegetables, creamy mashed potatoes, or a vibrant herb chimichurri for a meal to remember.