My Culinary Blog

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or
enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

1 In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2 In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3 In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.