I’m a fan of cooking. I’m also a fan of two styles of it. Ghetto, or taking my sweet sweet time, cooking. Of course my ghetto recipes can be turned into great recipes that take time to cook if you get rid of canned foods. This one is about the tomato and crab bisque I just made trying to figure out what I should do to create one. My last attempt at making a tomato based vegetable soup was a horrible experiment. While tasty did not have the consistency that I wished.

Ingredients needed:

• Three cans of Del Monte canned stewed tomatoes.
• One can of crab meat
• Half a stick of butter
• About a cup of milk
• handful of flour

You can stew your own tomatoes, get your own fresh crab, or add and remove other vegetables and spices. I went with two cans of the italian style tomatoes and one can of the mexican style. These had celery, onions, and various herbs and spices already added so I didn’t have to do too much.

Start off heating all the tomatoes in a pot. Then you’re gonna create a rue. Basically you brown the handful of flour in a pan, then melt in butter. Mix it around until the flour is fully absorbed into the butter. Pour in your milk and stir that until the entire mixture resembles paste.

Now that the tomatoes are heated add the can of crab meat and the rue to the pot. Grab your hand mixer and go to town. Should take less than 10 minutes to create this entire meal.

Serve cold on a hot day, serve hot on a cold day. Garish how you wish. I went with club crackers :p

What ever is left over after dinner tonight will go into my dehydrator and put in the freezer. Should keep for a couple of years if it’s cold because of the oil and crab in the soup.

Alright,  I thought I had a serious love of bacon and could figure out anything to make with it.  I definitely use it to enhance the flavor of foods that don’t have bacon.  I even own Bacon Salt.  I also have a mean love of some good bbq.  I’ve added bacon to bbq in the past but not to the extent of this monster.

That is a serious heart attack waiting to happen.  I bet it’s incredible on the flavor department.  I do believe I will make this for Super Bowl on Sunday.  See how well it works out.  Much better than bacon wrapped jalapeno poppers.

Also along the lines of bacon.  There’s Bacon Camp in San Francisco this March. That sounds like good times. I have quite a few bacon recipes I can bust out and attempt to use that nobody else might. I should pay attention to that site to see what everyone else is making and then do something completely different. Pate with bacon? That sounds good.