Vincentpricesopapoblanopoblanochilesoup Recipes

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS

Steps:

• In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
• Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
• While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
• Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
• Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP

Steps:

• In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
• Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
• Simmer until vegetables are tender, about 20 minutes.
• Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.

VINCENT PRICE SOUPE à L'OIGNON - ONION SOUP

Steps:

• (Also needed: 6 oven-proof soup bowls.).
• Over medium temperature, heat a deep skillet with the bacon drippings or butter.
• Add the chopped onions and sauté until just soft.
• Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
• Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
• To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
• To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.

VINCENT PRICE'S CHICKEN SWEET AND HOT

Steps:

• Combine all of the above ingredients, except chicken, in a pan.
• Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
• Cool.
• Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
• Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
• Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
• (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.

VINCENT PRICE FRIDAY CHICKEN

Steps:

• Preheat oven to 375°F.
• Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
• Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
• Cut the crusts from the bread; discard crusts (or reserve for some other dish).
• Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
• To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
• Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
• Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
• Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Roast at 375° for 45 minutes, basting frequently with the pan juices.
• Reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
• Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
• Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.

VINCENT PRICE CAESAR SALAD

Steps:

• Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
• About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
• When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
• Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
• Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
• Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
• Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
• Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
• Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
• Great with garlic bread!

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE

Steps:

• In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
• Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
• Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
• Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
• Cover and simmer for 40 minutes, stirring occasionally.
• Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
• During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
• Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
• Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
• Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
• Pass with additional freshly grated Parmesan, and enjoy!