This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Wild Rice and Crab Meat Bisque
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- #29068
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup uncooked wild rice
3/4 teaspoon salt
3/4 cup chopped green bell pepper
2 cloves garlic, minced
1 bottle clam juice
1/4 teaspoon white pepper
1 cup cubed fully cooked Virginia ham
1 1/2 medium carrot, grated
Tabasco sauce, to taste
4 cups half and half
3 cups water
5 tablespoons butter
1/2 cup chopped onion
3 tablespoons all-purpose flour
2 1/2 teaspoons instant chicken bouillon
1/4 teaspoon salt
1 pound backfin lump crab meat
3 tablespoons snipped fresh parsley
4 cups milk
directions
In 2 quart saucepan, combine wild rice, water and 3/4 teaspoon salt, heat to boil, reduce heat; cover and simmer for 30 minutes or until tender. Drain in colander, set aside.
In a 5 quart saucepan melt butter, add green pepper, celery, onion, and garlic. Cook and stir over medium heat for about 7 minutes or until tender. Do not brown vegetables. Stir in flour, 1/4 teaspoon salt, bullion granules, pepper, and clam juice. (More flour can be used if a thicker bisque is desired). Add ham, Tabasco sauce, half and half, crab meat and milk.
Heat, cover over medium heat for 15 to 20 minutes or until very hot, stirring occasionally. Adjust salt to taste.
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