{"id":12912,"date":"2010-11-02T21:20:38","date_gmt":"2010-11-03T02:20:38","guid":{"rendered":"http:\/\/artofmanliness.com\/?p=12912"},"modified":"2021-06-04T16:14:15","modified_gmt":"2021-06-04T21:14:15","slug":"5-stick-to-your-ribs-soups-from-around-the-country","status":"publish","type":"post","link":"https:\/\/beta.artofmanliness.com\/leisure\/food-drink\/5-stick-to-your-ribs-soups-from-around-the-country\/","title":{"rendered":"5 Stick to Your Ribs Soups from Around the Country"},"content":{"rendered":"
\n
\"Illustration<\/div>\n

Editor\u2019s note: This is a guest post from Matt Moore. <\/a><\/em><\/p>\n

Game day. No matter the sport, there are certain key elements that remain essential for entertaining: Great Friends + Excellent Food + Cold Beer = Perfection. Of course, having a 60-inch flat screen with surround sound and comfortable seating for all of your guests always helps.<\/p>\n

The fall season provides ample opportunity for us to share in this tradition. These days, football isn\u2019t just a weekend sport. Add in a Monday or Thursday night game, and it seems like I can\u2019t turn on the television without catching players battling it out on the gridiron. Basically, right now we\u2019ve got plenty of reasons\/excuses to watch sports and hang out with friends. Life is good.<\/p>\n

If you want to be the MVP amongst the crowd, you\u2019d better bring your A game in the food department. I know where your thoughts are headed \u2013 game day should be about enjoying the game with friends. Who really wants to spend all of their time in the kitchen? You don\u2019t. Me neither.<\/p>\n

Be forewarned: serving chips and salsa, frozen pizza, and TGI Friday\u2019s frozen appetizers won\u2019t score you enough points to win in overtime. With that said, I don\u2019t want to come off sounding like a food snob. I understand that certain foods should and will always be game day favorites: wings, pizza, hamburgers, brats, etc. So relax; I\u2019m not here to break tradition. Instead, I\u2019d like to offer up one of my favorite foods for game day . . . soup. Yes, you heard me.<\/p>\n

Why soup? I\u2019m glad you asked. First things first \u2013 it\u2019s cold outside. There\u2019s nothing like a hearty soup served with hot crusty bread to fight back the chill of autumn. Second \u2013 you want to watch the game. All of these recipes can be prepared well in advance of kickoff, allowing you to focus your attention on the game while guests help themselves to your masterpiece. Third \u2013 keep it simple. One pot, a solid knife, a can opener, and a cutting board are all you will need to tackle (no pun intended) these recipes. Last \u2013 it\u2019s what the players eat \u2013 or at least Donovan McNabb<\/a><\/span> gets paid to do so.<\/p>\n

If you still aren\u2019t sold on the idea, I\u2019ve put together five different recipes for outstanding soups for men that span our great nation: a spicy chili from the Southwest, a satisfying clam chowder from the Northeast, a fine seafood Cioppino from the West Coast, a rich beer cheese soup from the Midwest, and finally a hearty gumbo from my neck of the woods \u2013 the Deep South. So, no matter where you are, I\u2019ve got you covered.<\/p>\n

Keep in mind I do realize the sensitivity of such an endeavor. Regional specialties, as described above, tend to have very loyal purists and enthusiasts. In that sense, soup for men can be a lot like BBQ. Ask ten people on the proper way to smoke a pork shoulder, and you are very likely to get ten different \u2013 and fiercely debated \u2013 responses. In other words, everyone has their own version or thoughts on the \u2018proper\u2019 way to create these classics. So, if you have a different way of doing things, or perhaps even a signature recipe, feel free to share in the comments below.<\/p>\n

Oh and \u2013 Go Titans<\/a><\/span>!<\/p>\n

\"Red<\/p>\n

Chili<\/strong>-An all American classic. Omit the ground beef\/buffalo and add in a few extra cans of your favorite beans for a vegan friendly dish. Pair with a Santa Fe Brewing Co. Pale Ale or a Yazoo Dos Perros Amber.<\/p>\n

1\/4 Cup Canola Oil<\/em>
\n<\/em>1 Onion, finely diced<\/em>
\n<\/em>2 Cloves Garlic, minced<\/em>
\n<\/em>2 Jalapeno Peppers, seeded and diced<\/em>
\n<\/em>1.5 lbs 80\/20 Ground Beef\/Buffalo<\/em>
\n<\/em>2 Tablespoons Chili Powder<\/em>
\n<\/em>1 Tablespoon Cumin Powder<\/em>
\n<\/em>1 Tablespoon Kosher Salt<\/em>
\n<\/em>1\/2 Tablespoon Black Pepper<\/em>
\n<\/em>1 Cup Dark Beer<\/em>
\n<\/em>1 28 oz Can Tomato Puree<\/em>
\n<\/em>1 28 oz Can Petite Diced Tomatoes<\/em>
\n<\/em>1 14 oz Can Black Beans<\/em>
\n<\/em>1 14 oz Can Kidney Beans<\/em>
\n<\/em>Shredded White Cheddar Cheese (topping)<\/em>
\n<\/em>Sour Cream (topping)<\/em>
\n<\/em>Sliced Green Onion Tops (topping)<\/em><\/p>\n

Preheat a Dutch oven over medium heat; add oil. Next add onions and saute for 8 – 10 minutes, or until tender. Add garlic and jalapeno peppers and saute until just tender, about 2 – 3 minutes.  Add ground meat and seasonings and cook until meat is just browned through, about 4 – 5 minutes, stirring on occasion.  Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon.  Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 – 45 minutes.  Remove from heat and serve with desired toppings.<\/p>\n

New England Clam Chowder <\/strong>\u2013<\/strong> a rich and satisfying dish, this soup is best served with fresh shucked clams. If you don\u2019t have access to fresh clams, or if you are looking to save time and a few bucks, go ahead and purchase canned clams. Substitute the clams with fresh medium sized shrimp if you want a different option. Pair with a Sam Adams Boston Lager.<\/p>\n

1 Stick Butter
\n\u00bd Cup Flour
\n1 Large Onion, finely diced
\n5 Carrots, finely diced
\n4 Stalks Celery, finely diced
\n6 Large Russet Potatoes, small dice
\n1 Teaspoon Kosher Salt
\n1 Teaspoon Fresh Cracked Pepper
\n\u00bd Teaspoon Dried Thyme
\n4 Cups Clam Juice
\n2 Cups Whole Milk
\n2 \u2013 3 Cups Chowder Clams, shucked<\/em><\/p>\n

Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 2 \u2013 3 minutes to create a light roux. Next, add onion, carrots, celery, and potatoes; saut\u00e9 until tender, about 10 minutes. Add seasonings, followed by the clam juice; stir and bring mixture to a gentle boil. Reduce heat and simmer uncovered until vegetables are tender and cooked through, about 25 minutes. Next, add the milk and clams, allowing the clams to gently cook for a few minutes. Remove from heat, taste, adjust seasoning if necessary, and serve.<\/p>\n

\"Cioppino<\/p>\n

Cioppino \u2013<\/strong> a dish created by Italian immigrants in the bay area of San Francisco. Rumor has it, at the end of a long day, the fishermen would return to the docks and be asked to \u2018chip in eh\u2019 some of the day’s catch for a quick meal. In other words, there are no rules on the exact type of seafood used in this dish. Simply use what\u2019s fresh and on hand. Pair with an Anchor Steam beer.<\/p>\n

4 Tablespoons Extra Virgin Olive Oil
\n1 Large Yellow Onion
\nKosher Salt
\nFresh Cracked Pepper
\n4 Cloves Garlic, minced
\n\u00bc Teaspoon Red Pepper Flakes
\n\u00bc Cup Tomato Paste
\n1 Bottle Anchor Steam Beer or 1 \u00bd Cups Dry White Wine
\n1 Large 28 oz Can San Marzano Whole Peeled Tomatoes, broken apart by hand with juices reserved
\n4 Cups Seafood Stock
\n2 Bay Leaves
\n1 lb Littleneck Clams, scrubbed
\n1 lb Mussels, scrubbed and debearded
\n1 lb Large Fresh Shrimp, peeled and deveined with tail on
\n1 lb Halibut or Salmon Filets, cut into thick chunks
\nParsley, chopped for garnish<\/em><\/p>\n

Add olive oil to a Dutch oven over medium heat. When oil begins to shimmer, add onions, salt, and pepper; saut\u00e9, stirring on occasion for 10 \u2013 12 minutes, or until onions are translucent and tender. Add garlic and red pepper flakes and saut\u00e9 for another 2 minutes. Next, add tomato paste, mixing well to combine with the onions. Deglaze the pan by adding either the beer or wine, scraping up any of the browned bits from the bottom of the pan using a wooden spoon. Add the tomatoes and their juice, seafood stock, and the bay leaves; cover and reduce heat to medium low, simmer for 30 minutes. Next, add clams and mussels to the pot and cook covered for 5 minutes. When clams and mussels have just opened (discard any that do not open), add the fish and shrimp, cover and cook until both are just firm, about 5 more minutes. Remove from heat and serve in large bowls, ensuring an even distribution of seafood and broth. Garnish with parsley and serve.<\/p>\n

Beer Cheese Soup <\/strong>\u2013<\/strong> a special thanks to the great state of Wisconsin for this incredible creation. Beer + Cheese \u2013 It just doesn\u2019t get any better. Pair with a New Glarus Brewing Co. Spotted Cow Ale.<\/p>\n

1\/3 Cup Butter
\n1\/3 Cup Flour
\n1 \u00bd Cups Carrots, finely diced
\n1 \u00bd Cups Onion, finely diced
\n1 \u00bd Cups Celery, finely diced
\n2 Cloves Garlic, minced
\nTabasco
\nKosher Salt
\nFresh Cracked Pepper
\n2 Cups Beer
\n3 Cups Chicken Broth
\n4 Cups Whole Milk
\n6 Cups Sharp Wisconsin Cheddar Cheese, grated
\n1 Tablespoon Dijon Mustard
\n1 Teaspoon Worcestershire Sauce
\nChives (garnish)
\nCrumbled Bacon (garnish)
\n<\/em>
\nMelt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 \u2013 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; saut\u00e9 until tender, about 7 \u2013 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted \u2013 soup should be rich and creamy. Serve.<\/p>\n

Seafood Gumbo <\/strong>\u2013<\/strong> a classic dish from the bayou regions of Louisiana. In these parts, every family has their own version. Making a great gumbo starts with creating a dark roux. Yes, you need to constantly stir the roux. If it burns . . . start over. Pair with Abita Amber Ale.<\/p>\n

1 lb Andouille Sausage, cut crosswise into \u00bc inch thick slices
\n3 Cups Okra, cut into \u00bd inch slices
\n\u00bd Cup Vegetable Oil\/Butter\/Shortening
\n\u00bd Cup Flour
\n1 Large Onion, finely diced
\n1 Large Bell Pepper, finely diced
\n2 Celery Stalks, finely diced
\n1 Tablespoon Creole Seasoning
\n1 14.5 oz Can Petite Diced Tomatoes
\n8 Cups Seafood Stock\/Chicken Broth
\n1 lb Lump Crab Meat
\n1 lb Medium Shrimp, peeled and deveined
\n1 lb Crawfish Tail Meat
\nHot Cooked Rice
\nScallions, sliced
\n<\/em>
\nPreheat a Dutch oven over medium heat. Add sausage and cook until browned; remove and set aside on a plate. Next, add okra and saut\u00e9 until just tender, about 3 \u2013 4 minutes; remove and set aside on a plate. Combine oil and flour, stirring constantly, to make a dark brown roux, about the color of chocolate; 30 \u2013 35 minutes. Add the onions, peppers, celery, and seasoning; saut\u00e9 until tender, about 8 \u2013 10 minutes. Add tomatoes, followed by the seafood stock and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add sausage and okra back into the pot, cover and simmer for 10 \u2013 15 minutes, or until okra is just cooked through. Add the crab meat, shrimp, and crawfish; stir to make sure the seafood is immersed in the liquid. Turn off heat, cover, and allow the seafood to gently cook for 10 \u2013 15 minutes. Shrimp and crawfish tail meat should be firm and bright in color. Serve in bowls topped with white rice and garnished with scallions.<\/p>\n

_______________________________________________<\/p>\n

\n
Matt Moore is the author of the cookbook Have Her Over for Dinner: A Gentleman\u2019s Guide to Simple, Classic Meals. <\/a><\/em>You can check out more of Matt\u2019s great recipes over on his blog of the same name. <\/a><\/div>\n

\"Illustration<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: This is a guest post from Matt Moore. Game day. No matter the sport, there are certain key elements that remain essential for entertaining: Great Friends + Excellent Food + Cold Beer = Perfection. Of course, having a 60-inch flat screen with surround sound and comfortable seating for all of your guests always […]<\/p>\n","protected":false},"author":13,"featured_media":13027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[222,42273],"tags":[42283],"yst_prominent_words":[],"class_list":["post-12912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","category-living","tag-recipes"],"featured_image_urls":{"large":"https:\/\/content.artofmanliness.com\/uploads\/2010\/10\/soup_31-400x280.jpg","aom":"https:\/\/content.artofmanliness.com\/uploads\/2010\/10\/soup_31-372x230.jpg","reactor-320":"https:\/\/content.artofmanliness.com\/uploads\/2010\/10\/soup_31-320x238.jpg"},"_links":{"self":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts\/12912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/comments?post=12912"}],"version-history":[{"count":9,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts\/12912\/revisions"}],"predecessor-version":[{"id":130994,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts\/12912\/revisions\/130994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/media\/13027"}],"wp:attachment":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/media?parent=12912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/categories?post=12912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/tags?post=12912"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/yst_prominent_words?post=12912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}