Cucumber-Tomato Salad

Cucumber-Tomato Salad “Liquor House Salad”

Check our Lucky 32 Southern Kitchen Blog Post – Fresh, Cold, Hothouse Tomatoes: Screech Owl Farms

1 1/2 pounds Cucumber
1 pound Tomatoes
1 2/3 cups White Vinegar
1 1/2 tbsp Sugar
3 1/2 tbsp Soy Sauce

Wash, peel, seed and slice cucumbers. Wash tomatoes and cut into wedges. In a bowl, combine all ingredients. Allow to sit at room temperature for 1 hour before serving. Makes: 4 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Cucumber Avocado Soup

Check our Lucky 32 Southern Kitchen Blog Post – What Do You Do With All Those Cucumbers?

1 1/2 Cucumbers – peeled, seeded and diced
1 small clove Garlic – smashed
1/4 Red Onion – diced
1/8 tsp Cayenne Pepper
1/8 cup chopped fresh Cilantro
3 Avocados – peeled, pitted
1 3/4 cups Buttermilk
1 cup Whole Milk
1/4 cup Lime Juice
3/4 tbsp Salt (or to taste)
1/2 cup Cold Water
1/4 tsp Ground White Pepper (or to taste)
1/2 cup Sour Cream

Place all ingredients in a large bowl and puree with an immersion blender on low speed.When mixture begins to become liquid, increase speed on blender until liquefied.

Makes – 1 gallon

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Creamy Vidalia Onion Soup

5 Vidalia Onions
1/3 pound Butter (for Onions)
½ cup Butter (for Roux)
2 tsp Lemon Juice
4 tsp White Cooking Wine
6 cups Chicken Stock
2 tsp Dried Thyme
4 tsp Minced Garlic
1 tsp Ground White Pepper
2 tsp Salt
2/3 cup Water
½ cup Flour
2/3 cup Half & Half

Peel and julienne onions. In a large soup pot melt 1/3 pound butter. Saute onions in hot butter until lightly browned and caramelized. Add lemon juice, white wine and chicken broth. Simmer for five minutes over medium high heat. Add thyme, garlic, pepper, salt and 2/3 cup water. Simmer on medium low heat for thirty minutes.

Prepare a roux by melting ½ cup butter in a sauté pan then whisking in ½ cup flour. Add a bit of the hot liquid from the onion mixture to the roux, whisking to blend. Slowly add roux mixture to soup, whisking constantly to avoid lumps, until well blended. Add half & half, mix well, simmer for another 10 minutes, and serve. Makes 1 gallon.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Crab and Artichoke Dip

1 can Artichoke Hearts or quarters
1/3 pound Lump Crabmeat
1/3 pound Backfin Crabmeat
1/3 pound Shredded Cheddar Cheese
1 1/3 cups Mayonnaise
2 tsp Dijon mustard
1 1/3 tsp Worcestershire Sauce
Dash Cayenne Pepper
4 tsp Lemon juice
2/3 cups chopped fresh Parsley

Pre-heat oven to 425° F. Strain artichoke hearts, squeezing out all excess water. Chop artichokes and place in a large mixing bowl. Pick through crabmeat for any shells. Add cleaned crabmeat to the artichokes. Add all other ingredients and blend well. Pour into a casserole dish and bake until hot and bubbly throughout. Serve with toast or crackers.

Makes: 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Cocktails Ribs

Cocktail Ribs with Voodoo Sauce

2 racks Baby Back Ribs
1 cup Kosher Salt
1 cup Granulated Sugar
1/4 cup freshly Ground Black Pepper
1 jar Lucky 32 Voodoo Sauce

Mix together salt, sugar and pepper. Season ribs liberally with seasoning mix. Allow to rest in refrigerator overnight.

Preheat oven to 350 degrees. Wrap ribs tightly in heavy duty aluminum foil; do not allow rib bones to puncture foil. Bake in oven for two hours or until tender and aromatic. Remove from oven, cool slightly and cut along one side of bone, leaving meat attached to other side. Add ¼ cup Voodoo Sauce to a bowl; add hot ribs and toss gently until all are coated. Add more sauce if desired.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Lucky’s Chili

1/2 pound Ground Beef
1 pound Stew Beef – ½” cubes
2 tsp Worcestershire Sauce
2 tsp Chili Powder
1/8 tsp Coriander
1/8 tsp Cumin Powder
1 Bay Leaf
1 tsp chopped Fresh Garlic
1 tsp Flake Salt
¾ tsp Tabasco Sauce
1 tsp Oregano
2 tsp Sugar
1/8 tsp Cayenne Pepper
1 tsp ground Black Pepper
1/3 pound Chopped Yellow Onions
1 can crushed Tomatoes
1 cup Water
1 can Kidney Beans (drained)
1 can diced Tomatoes

Brown off ground beef in a soup pot. Add diced meat. When diced meat has cooked to medium, add all spices and cook over medium heat for 20 minutes. Add remaining ingredients except beans. Let simmer for one hour, or until reduced to desired consistency. Add kidney beans and cook for 15 more minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chicken Tomato Basil Soup Gluten Free

1 tbsp canola oil
3 tbsp chopped red onion
2 tbsp minced garlic
1 ¾ pounds chicken breast cut into ½ inch pieces
2 quarts chicken stock
2 oz chopped fresh basil leaves
46 oz canned tomatoes “chopped in puree”
1/3 cup roasted roma tomatoes, chopped in food processor
3 tbsp tomato paste
½ cup water
½ cup cornstarch
1 tbsp salt
1 cup heavy cream

Heat oil in a large soup pot. Add onions and garlic and sauté until slightly tender and lightly golden brown, about 2-3 minutes. Add cut up chicken and sear for 2 minutes stirring regularly. Add stock and basil and then bring to a simmer for 20 minutes. Combine cornstarch, water and salt. Add can tomatoes, roasted Roma tomatoes and tomato paste: bring to a boil. Gradually stir in prepared cornstarch in a thin stream, no larger than a pencil. Turn off heat and stir in cream.

Makes: 1 gallon

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chicken Basil Tomato Soup

Chicken Tomato Soup with Fresh Basil

½ tbsp Olive Oil
¾ pounds Chicken (diced)
1 tbsp Shallots (minced)
½ tbsp Garlic (minced)
1 oz Fresh Basil (roughly chopped)
4 cups Chicken Broth
2.5 cups Canned Chopped Tomatoes
2 tbsp Tomato Puree
1 tbsp Tomato Paste
2 tbsp Butter
2 tbsp Flour (all purpose)
¼ cup Half & Half

Heat olive oil in a large soup pot. Add diced chicken to hot oil and sauté until chicken is cooked through. Add shallots, garlic, basil and chicken broth. Simmer for 20 minutes. Add chopped tomatoes, tomato puree and paste and bring to a boil, stirring occasionally. Meanwhile, prepare roux in a separate pan by melting butter and whisking in flour. The roux will look like a blond thick paste. Add to hot soup by stirring in a small amount of hot liquid to the roux then add to the soup, stirring constantly to prevent lumps. Remove from heat and stir in half and half.

Makes: 2 Quarts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chicken & Mushroom Soup

Stock

1 quart Chicken Stock
Zest of ½ lime
Zest of ½ lemon
1 tbsp Lime Juice
1 tbsp Lemon Juice
¼ cup Canned Jalapenos – Drained and Chopped
2 to 4 tbsp Fresh Ginger – chopped
2 tbsp Cilantro (Chopped)

Remaining ingredients

2 ½ tbsp Soy Sauce
1 lb Chicken Tenders (Sliced to ¼” coins)
1/3 lb Cremini Mushrooms (Sliced)
Salt and Pepper to taste

Add chicken stock, lemon & lime zests, jalapenos, ginger and cilantro to stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes pressing on solids with spoon to release flavors. Filter stock through fine strainer, saving all the liquid. Press on solids to release as much juice as possible while straining.

Bring strained stock to a simmer and add remaining ingredients. Cook 4-6 minutes or just until chicken is completely cooked.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Butternut Squash Soup

1 tbsp Olive Oil
6 tbsp Butter
1 Shallot, diced
¾ tsp minced Fresh Ginger
¼ cup Dry Sherry
¼ to ½ cup Roux*
3½ cups Chicken Broth
1 1/2 cups Heavy Cream
½ tsp Vanilla Extract
1 drop Almond Extract
Salt and Pepper to taste

Pre-heat oven to 350˚ F. Cut squash in half lengthwise and scoop out seeds coat lightly with the olive oil. Place squash on a roasting pan and roast until brownish and tender (about 20-30 minutes). Remove from oven and allow squash to cool. Scoop roasted squash out of skin and set aside. Melt butter in a large soup pot over medium-high heat. Sauté shallots and ginger in melted butter until shallots are tender and translucent. Deglaze the pot with the sherry. Whisk roux into the sherry mixture then add the roasted squash. Reduce heat and add the remaining ingredients. Simmer for 30 minutes, whisking frequently. Season finished soup with salt and pepper to taste. Serve with a sage leaf or sage crème fraîche and roasted pumpkin seed garnish.

*To make roux cook equal parts butter and flour over medium heat until it barely begins to color, whisking constantly.

Makes: about 1½ quarts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.