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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-13-2013, 03:01 PM | #1 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Zuppa Toscana. It's not BBQ but.......(Pr0n heavy)
It's farkin' delicious!
The wife and I had this soup for the first time about 3 or 4 years ago at Olive Garden. We loved it so much we looked up how to make it. This comes straight from our family recipe book: Zuppa Toscana Ingredients: 1 to 1.5 lb Italian sausage (we like hot italian sausage) 4 or 5 large russet baking potatoes or about 2.5 pounds, sliced in half, and then in 1/4 inch slices 1 large onion, minced or finely chopped ¼ to ½ package of bacon (though we usually use alsmost a pound). I chop it finely after its been in the freezer because it makes it easier. 2 clove garlic, minced 2 to 3 cups of kale (we cut it up finely) 1 48oz can of chicken broth 2 cups heavy whipping cream 2 teaspoons salt or to your taste 1 Teaspoon Italian seasoning Parmesan cheese grated (sometime we use the Italian cheese mixture from the any grocery store or cheddar if it's all we have on hand) Directions: Cook sausage in the bottom of large pot, take out and set aside(I do not drain the sausage). Fry bacon in the bottom of the pot until its crispy. Drain the grease. Sautee the onions with the bacon in the pot. Add chicken broth, potatoes, sausage, Italian seasoning, and garlic Simmer until potatoes are cooked through Lower heat and add the whipping cream and kale. Salt and pepper to taste. Heat through and serve. Serve with cheese on top of each bowl Thank me later! This stuff is probably my favorite food so I had to share with the brethren. Here's some pics I took while preparing it: Oh yeah, here's a pic of some leftover wings I smoked last night....just so this is BBQ related Thanks for looking. Chris Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] Last edited by chriscw81; 01-13-2013 at 03:26 PM.. |
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01-13-2013, 03:22 PM | #3 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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By the way, if you had this in a restaurant it probably wouldn't have the Orange color. The Orange color is from the hot italian sausage so I don't mind it.
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-13-2013, 03:49 PM | #4 |
On the road to being a farker
Join Date: 02-22-10
Location: Vandalia, IL
Name/Nickname : Kyle
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I've done the Chicken and Gnocci soup at home, and I don't know if it is just because it was a smaller batch, but mine at home came out much better that the restaurants. Both the wife and I agreed that mine was better. Next time I may try it with smoked chicken.
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01-13-2013, 04:32 PM | #5 | |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Quote:
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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02-11-2013, 08:36 PM | #6 |
is one Smokin' Farker
Join Date: 01-30-11
Location: McCormick, SC
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Thanks for this!!! I tried this at the OG this week and knew immediately that I could make it better. Looks like you saved me some time and thought. Can't wait to try this.
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02-11-2013, 08:45 PM | #7 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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If only those sausages had been smoked first!
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02-11-2013, 09:47 PM | #8 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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02-11-2013, 11:07 PM | #9 | ||
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Quote:
Quote:
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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02-12-2013, 08:46 AM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Ho-Hummmmmm......Yet another addition to my "to try" list, sounds delicious and I love soups.
Thanks for sharing!
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02-12-2013, 09:41 AM | #11 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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The wife made a version of this last week, still eating the leftovers!!! I think thats what I have for lunch today haha!! It really does need spicy sausage though. She used mild. Although it was great, the spicy would have put it over the top!
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02-12-2013, 10:02 AM | #12 | |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Quote:
Sent from my Nexus using Tapatalk 2
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02-14-2013, 11:21 PM | #14 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is just amazing, really nice cook!
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02-14-2013, 11:43 PM | #15 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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so you made it tonight? man, i've got some frozen in the fridge, i'm gonna have to bust it out.
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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