Tag Archive | Passionate Cooks

Passionate Cooks, One Recipe at a Time

When All Romance E-books put out a submission call for recipes to include in their Passionate Cooks cookbook, I knew I had to submit my Aphrodisian Chargrilled Oyster recipe. I had played around with the standard sauce for chargrilled oysters until I found a mixture that made me happy. Not that the others didn’t make me happy, but when I found the combination of butter, herbs, and alcohol that made me grin I actually wrote down the recipe. That is saying something, because I sometimes don’t use a recipe.

But, this isn’t what these posts are going to be about. I downloaded the free cookbook. Now, I am going to cook from it.

Spoon resting in pot of onions, celery, carrots, and parsley.

Flour, butter, and veggies for the beginning of the soup done Creole style instead of how the recipe called for the addition of these ingredients.

Last night, in honor of Monday Night Football, I made Football Season Soup by Christine Columbus. First, I sort of goofed as I made it, but once I explain, I think you will understand. I live in the land of roux, that mixture of fat and flour that we brown to make a delicious base for gumbo. The first part of the Football Season Soup recipe started out like a roux, but I was supposed to add the liquid in the next step. However, I added my vegetables to the flour and butter mixture like any good Creole cook would do (not that I am Creole, but it rubs off on you down here in New Orleans). Whoops! I don’t think that made much of a difference.

But, the beer I had certainly made the soup very different. My choice was what I had in the fridge, which was an IPA, or a very hoppy brew. Not a good idea. I loved the creaminess of the cheese in the soup, but the bitter that came through from the IPA that I used ruined the flavor for my kids. I finished a whole bowl with my side of cornbread, but they only ate the cornbread.

My note to you when you make this recipe–choose a mild beer, like a pilsner. Don’t go the darker beer route. Overall, great flavors, easy to make, and perfect for a night watching football.

Passionate Cooks and Aphrodisian Chargrilled Oysters

I am a country girl at heart.

I love being in the wilderness, surrounded by water, canoeing or kayaking my way past the wildlife in south Louisiana or coastal Mississippi. I love some Florida coastline, too, but that’s another story.

At our fish camp in the months without an R, we gather some friends, buy some beer, purchase a sack of oysters, and start the fire in the pit which my husband built for me.

We’re doing this to chargrill some oysters. It takes time for the men to shuck them, and I am such a girl when it comes to that. Men shuck while I get to eat a few raw before a tray of succulent oysters are ready to go onto the hot fire. When I first made the cooking sauce, I used wine as was called for in the recipe that I had found. Fine. Good. We ate them all, but I thought that some of the herbs used got in the way. Next time, I axed quite a few of the herbs and changed the wine to…

Well, you’ll just have to download the cookbook to find out. It’s available tomorrow from All Romance E-books. While you are waiting for it, go visit one of the other authors who has a recipe in the Passionate Cooks Cookbook.