Now adats they thing you can do it fast no way the old way is the best. He made a roux the old fashioned way, used tomato paste for the base they transferred it to a 84 gallon pot, and let it cook, with water, no chicken stock. Their s’ was delicious then. Also, the soup’s flavor keeps getting better over four or five days, if you can wait that long. After that he would can all of it, adding the Turtle meat into the cans, then pressure cook the cans to the correct temp. If turtle meat is not available you can use boneless veal shoulder, cut into 2″ pieces. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated. Meanwhile, in a large skillet over medium heat, melt the butter. Add chicken stock, and bring to a boil; reduce heat, and simmer. Where To Find The Best Tacos In San Antonio, Accor... A Bartender’s Guide To Drinking In Houston, Steve McHugh Knows More About Beans Than You Do. Sometimes I’ll soak the meat overnight in milk to make the flavor a little milder. I never asked, because I was too damned tired to care. Visit original page with recipe. Cook for about 18 to 20 minutes or until liquid is almost dry. Then, when I started working with Chef Brian Landry at Galatoire’s Bistro in Baton Rouge, I got a real appreciation for turtle soup. Add egg, lemon, parsley, salt, and pepper, and simmer 1 hour; adjust seasoning to taste. They also brought the sherry to table and didn’t use all that other seasoning. Preheat oven to 350°. Cool slightly and bone. Dry sherry is added at the table. Add red wine, tomato, and sherry, and stir until combined. Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. 8 hard boiled eggs, chopped. Saved by PublicBookshelf. You need to have a good purveyor because the meat must be very fresh; clean it well, getting the fat and sinew off of it. I made it often, and that’s where I got a feel for it, and we also made it in culinary school. Simmer for 3 hours or until tender. Set aside until needed. Just onions, bell peppers, celery, and bay leaves. * allspice Explore. People also love these ideas. Hi Max, Add onion, celery, bell pepper, garlic, allspice, cumin, coriander, red pepper, basil, … veal stock (or substitute canned no-salt beef broth), fresh spinach, stems removed, washed, patted dry, coarsely chopped, Tomato-Orange Soup With Grilled Cheese Croutons Recipe. Danny Trace is Executive Chef at Brennan’s (same good folks as New Orleans legend Commander’s Palace) and says it’s turtle soup season! Directions Note: We use alligator snapping turtles, a farm-raised, fresh-water species available all year. Cook a little longer, remove from heat and add 1 cup wine. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom. Alligator and turtle kind of have the same texture — you have to cook it. Use immediately, or let stand until cool and store up to 1 month in a sealed container. One of the most storied Louisiana dishes to appear on Nathan’s menu is Turtle Soup. Add to the vegetable mixture. Thank you for telling about your father and his wonderful turtle soup. Add the bay leaves, thyme, and garlic and cook for 2 minutes. After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand. While Beausoleil isn’t a seafood restaurant per se, fresh catches are writ large on the menu. Bring to a boil. Add onion, bell pepper, celery and garlic while stirring constantly. * ground clove Today. Turtle Soup Soup Recipes Ideas Fashion Fashion Styles Fasion Fashion Illustrations Thoughts Moda. … Turtle meat also makes a great sauce piquant, smothered in tomato gravy with rice. Cut turtle meat into 1-inch pieces, cleaning away any tendons or fat. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize. Turtle Soup Vintage Recipes Good Old Family Meals Cooking Baking Center Retro Recipes Brewing. I have helped him make so much Turtle Soup, I can smell it as I am writing this, and that was 45 years ago. Once you add the soup, you need to stir it for a few minutes to get the flour completely incorporated; then I add the tomatoes and stock. Reduce heat and add milk and butter. Thanks for your suggestion on the veal substitution, it will certainly work in this soup. Check out these soup recipes on Food Republic: Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. I didn’t grow up eating turtle soup, or turtle meat, 
but when I was 18 I worked at a restaurant back home in Mississippi called Anthony’s Market. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Combine the drained beans, ham bone or hock, and broth in the slow cooker. We grind it coarsely, then it has to be stewed for a couple of hours. * coriander Check your email for a confirmation link. Turtle grillades, with the meat braised down and served over creamy stone-ground grits, would be good, too. Remove turtles from broth. … Add flour to cream, stirring until dissolved, and combine with stock. Add thyme, oregano, clove, and chile powder, and cook for 2 minutes. Derby Dining: What Is A Benedictine Sandwich? He did it the old fashioned way. With all of the above listed spices added, are you making turtle coup or turtle chili? If you’re like me and can’t get enough soup, then you should definitely give this Olive Garden Chicken Gnocchi Soup a try, right before you test out my Instant Pot Pasta e Fagioli Soup and Sausage and White Bean Soup. He sold it in the restaurant and also in large supermarket chains, as well as shipping cases to customers all over the US. A few words of encouragement…. Turtle Soup. Put the turtle meat into a large pot and cover with 8 cups of water. Get this all-star, easy-to-follow Turtle Soup recipe from My Country, My Kitchen. Turtle soup is a soup made from the flesh of the turtle, often the green turtle or, especially in the United States, the snapping turtle, in which case it is commonly referred to as snapper soup (not to be confused with red snapper soup, which is made from the fish called a red snapper). dry mustard. Slow and good. Your recipe lists: Regarding the spices, everyone has their own favorite spice profiles, and this chef likes to add a lot of spices. I’ve seen people just get soup and a baguette, sit at the bar and enjoy. Add onions, celery, garlic, and peppers, constantly stirring. I have eaten Turtle soup in many Cajun and New Orleans restaurants, just out of curiosity, and believe me, none have come close to my Fathers. Bake, stirring occasionally, until browned and nutty. Lay aside the fins, eggs and most delicate parts of the meat. Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. * chile powder Add turtle meat, and cook until browned. Add turtle meat and brown. Salt & pepper to taste. whole mixed spices in bag. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Heat 1/2 cup oil over medium heat in a small saucepan. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top. Turn off heat, and add Dark Flour, stirring very well. The Best Food-Related Panels At South By Southwest, 15 Types Of Grapes To Know, Eat And Drink. Bring to … Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. We’ve put it out for parties of 150 or more. Bacon-Wrapped Shrimp with Creole Mustard Dip, Charbroiled Oysters in Garlic Butter Sauce. * red pepper Divide soup among serving bowls, and garnish with parsley, if desired. Save my name, email, and website in this browser for the next time I comment. It had all the flavors and the technique of turtle soup, but they used ground pork instead of turtle. Skim off any foam that rises to the top. Boil meat in water until water boils down to 1 quart. You have entered an incorrect email address! 1 tbsp. It would cook for about 8 hours. Success! You bring the Sherry to the table when it is served. Additionally, Nathan gives us his dead-simple method for dry, oven-baked roux, which he uses to flavor and thicken the soup. Chef’s note: I imagine it’ll be harder to find the further north you get, but we use freshwater farm-raised turtle from Louisiana Foods. No lemon, rosemary, basil, coriander, red wine etc. Add onion, celery, bell pepper, garlic, allspice, cumin, coriander, red pepper, basil, bay leaves, and paprika, and cook until the vegetables are tender. Learn how your comment data is processed. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux. Cook, stirring occasionally, for 5 to 6 minutes. Cook 1/2 hour longer. Mix 10 tablespoons brown flour to smooth paste and add to soup. Add sherry and bring to a boil. Add seasonings and bag to turtle broth. Tie pickling spice in cheesecloth bag. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. A food processor may be used; pulse meat until finely ground. © 2020 Food Republic. Brown onion in the butter and oil, add the oxtails and brown slightly. Add stock and tomato puree; bring to a boil. Sorry, the recipe is not for sale. My turtle soup goes well with a big bold wine, like a Burgundy. Remove bay leaves before ladling into bowls. Add review or comment. * oregano This site uses Akismet to reduce spam. I surely hope you do not put the sherry in the soup when it is cooking. * cumin As with all seafood dishes, a great turtle soup starts with the freshest possible turtle meat, Nathan explains, and he gives tips on how to properly dress the meat (to reduce any wild game flavors). All Rights Reserved. By Nathan Gresham, Beausoleil Resturant and Bar, Louisiana Cookin It’s more of an elegant stew with eggs and spinach and a refined flavor that you won’t find in a lot of other soups. Ground veal works well as a substitute, but you can't call it turtle soup when there's no turtle in the pot. Cook for 1 1/2 hours: 3 tbsp. And you put a slice of boiled egg on top. In a large soup pot over medium to high heat, melt 1/2 stick butter. Add stock, bring to a boil, and simmer for 30 minutes. He would cut the Turtle meat into cubes, and boil the hell out of them because the meat was too tough. In a rimmed baking sheet, add 2 cups all-purpose flour. Add lemon juice; return to a simmer 15 to 20 minutes. Start by making the turtle stock. Shift together one pound of flour, one teaspoonful each of salt and bicarbonate of soda, and half a saltspoon full of grated nutmeg. We use cookies to provide you with a great experience and to help our website run effectively. Served with a healthy dose of sherry and plenty of spice, this Creole stalwart gets 
a classic treatment. Bookmark this recipe to cookbook online. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top. Lyn Nee, Sounds great. Log in. Bring to a boil. I don’t really like big chunks of turtle because the meat kind of shreds when it’s cooked. Then I’ll brown the turtle meat, season it. We’ve done different things — turtle pies, turtle empanadas, turtle chili — but nothing’s as popular as turtle soup, and that’s not going to change. While stock is simmering, make roux. Saved by Brandy Heineman, Author. Cut meat into bite size pieces and return to broth. Grind meat with a grinder fitted with a small die. Season, to taste, with salt and pepper. This is definitely an interesting recipe. The soup itself has a richness and a flavor that’s unlike anything else. The following recipe for doughnuts came from the March 17, 1885 Daily Missoulian: Put a frying kettle half full of fat over the fire to heat. The only spices I add are bay leaves, Worcestershire sauce, paprika, Kosher salt and freshly ground black pepper. From his kitchen at Beausoleil Restaurant & Bar in Baton Rouge, 2011 Chef to Watch Nathan Gresham turns out a variety of traditional Louisiana dishes alongside playful international reinterpretations. Instead of doing 
it on the stovetop, I make a dry roux in the oven. to get rid of any botulism, or whatever bacteria would be in there. To cook the turtle meat, bring 4 quarts of water to a boil in a large pot and simmer the meat for 45 minutes. You always get praise for certain dishes but turtle soup is something very memorable to our guests — it’s actually what a lot of them come here for. The chef there trained in New Orleans, and he served mock turtle soup. This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can’t resist!. chicken broth, garlic, white beans, small onion, fresh Parmesan cheese and 6 more. Add the remaining ingredients, except the … When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top. My father owned a restaurant, and his main dish was Turtle Soup. Turtle soup is a process. * basil Cover and cook on High until boiling, about 1 hour. More information... Pinterest. In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. Preparation. * red wine Drain off the water and coarsely chop the meat. I’m a huge fan 
of finely ground turtle meat. That is for the diner to choose whether or not they want any. When nearly done drop in a bunch of parsley and thyme, one small onion stuck with two cloves and salt and pepper to taste. By using this website, you agree to our use of cookies. The main difference is the way I do my roux. Add the Worcestershire, the remaining 1 3/4 teaspoons salt and remaining 1/2 teaspoon cayenne, the reserved turtle stock, lemon zest, lemon juice, and sherry. * In a large Dutch oven, add olive oil, and heat over medium heat. Remove meat, allow to cool, put through meat grinder and return to stock. Serve with sherry, lemon, and French bread, if desired. Combine turtle and 3 quarts of water in a 6 quart kettle. Merry Christmas sir, I also add a little more sherry tableside. Turtle meat can be somewhat gnarly to look at, which is why I grind it up. Put the rest in a pot with two quarts of water and boil slowly till the meat drops to pieces. And you’ve got to have a dark, dark roux, 
a lot of seasoning, a lot of citrus juice, and I put lots 
of sherry in it, which is traditional. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. * thyme Over the years I’ve tweaked the seasoning to get it just right. This old fashioned recipe for turtle soup gives advice on when is the best time to kill the turtle. I have only had turtle soup once and that was at Mandinas resttarant in New Orleans when I was a teenager. Boudin Balls with Red Hummus is his take on the New Orleans classic red beans and rice, and Pumpkin and Shrimp Bisque shows his grounding in the Bayou State’s culinary sensibilities. Add the tomatoes and the turtle meat. Turn heat back on, and stir well. Turtle soup has been served here at Brennan’s since it opened 43 years ago. Pour in the hot water and stock and bring to a boil. Add potatoes, carrots, onion, green pepper, and celery. Reduce heat to medium and simmer for 20 minutes. It’s by far the most popular dish. Heat 2 tablespoons oil in a large stockpot over medium-high heat. Old fashioned turtle soup recipe. I’ve seen many, many “mock” recipes in my old cookbooks; everything from mock turtle soup to mock cherry pie and pretty much everything in between, but here we have an imitation of one of the cheaper cuts of meat, made from 2 …