salt Archives - Hamell.net

Cheese Soup Recipes

No clue where I got the basic recipe from. The Internet surely, but it’s been heavily modified so would be hard to find.

“Basic” Cheese Soup

3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
2 tablespoons Parmesan Romano Cheese
5 Cups Chicken or Vegetable Stock
6 Ounces Cheddar Cheese

Melt butter; saute vegetables until done but not browned. Blend in flour. Slowly add chicken or vegetable stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese. Add Salt and Pepper to taste

Beer Cheddar variation
As above, add 1 bottle of beer (Dark Ales are best,) along with the cheese

Meat Variation
Add 1 cup chopped ham (Serrano or other salty thin sliced hams work best,) or 8-12 chopped pieces of Bacon, or 4 chopped Sausages, or one chopped Kielbasa

Extra Cheesy Variation
Add 1/2 Cup White Cheddar, 2 Ounces Blue Cheese, 6 ounces Pepper Jack

Mexican Variation
Add 4-6 chopped Jalapenos or Habaneros – Do NOT Saute and remove seeds to decrease the heat. You can bake them in the oven for 4-6 minutes at 400 to give them a crispy “fire roasted” texture/flavor.

Quick Variation
1 Can of Campbell’s Cheddar Soup prepared as on can
4 Ounces Grated Cheddar Cheese (a large handful)
2 Ounces Grated Jack or Mozzarella

Rick’s Variation
Add 1/2 Cup White Cheddar, 2 Tablespoons Worcestershire Sauce, six cloves of crushed garlic, Tabasco or Dave’s Insanity Sauce to taste

Garlic Crusted Roast Rib Recipe

Original recipe from New Seasons Markets:

I’ve since used the basic rub for beef ribs (really good,) beef brisket (good) and on beef roast cooked in a crock pot (good). My suggestion is to let the beef marinate in the rub over night for a much deeper taste.

Garlic Crusted Rib Roast

1 standing rib of roast (or any roast really)
20-30 cloves peeled garlic
2-3 Tbls Kosher Salt
2-3 Tbls freshly cracked black pepper
1 to 2 Tbls Extra Virgin Olive Oil

Preheat Oven to 450F. Put garlic, salt and pepper in food processor or blender on low speed. Process until it’s a chunky paste. Drizzle in olive oil and process more. Place roast fat side up on rack in roasting pan. Pat dry with paper towels Rub Garlic Paste over all surfaces. Bake at 450F for 12-15 minutes per pound or until center reaches 125-130 degrees for medium rare. Remove from heat, cover with foil and let stands for 30-34 minutes before carving. The internal temperature will continue to rise 10-12 degrees. Serve with favorite sauce.

I personally go light on salt and heavy on pepper.

Suggested Sauces:

Brandy Peppercorn Cream Sauce

1Tbls brandy
1Tbls butter
3/4 cup heavy cream
2Tbls lemon juice
3Tbls virgin olive oil
crushed fresh peppercorns

Crack Peppercorns with flat of knife on cutting board. (put peppercorns on board, then place knife over them. Press down until peppercorns crack, thy do not need to be ground, but you want to release the flavor.) Whisk lemon juice olive oil, and brandy together, set aside. In a small sauce pan add butter, heavy cream and peppercorns. Simmer on low heat until it bubbles and all butter is melted. Stir in heavy cream and simmer for 5 minutes-constantly stirring and to keep it from burning. Drizzle across meat. Tuna or beef is recommended.