Receta Sober Soup...
Happy Groundhog Day! As you probably know by now, Punxsutawney Phil didn't see his shadow so we're going to have an early Spring! Hurray!! I'm feeling better already! This Groundhog Day will not be a repeat either...no time to relive yesterday, I've got a feast to prepare! I'll be cooking all day today to be ready for the High Holy Day tomorrow...Super Bowl Sunday!!! The mister, being from Maryland, has turned his heart from his beloved Redskins to cheer for the Baltimore Ravens...it's all about football for the next 24 hours! The mister is beside himself with glee...the other night, as we were talking about what food we should have to feast on during the big game, (this has been the topic of conversation for at least a week!) the mister said, "I think we should go out Saturday and buy ourselves some new matching pajamas so we can watch the game in style!" Matching pajamas. He really said that. So we can watch in style. So after I post this, we will head to the shops in search of matching pajamas...we are livin' large!
This recipe is an old one...and if you do a search about it, you'll discover it is only served in big styrofoam cups as street food in New Orleans, where Baltimore will be dusting off the 49ers tomorrow. You will also discover that it's a combination of two cultures...think Asian meets Cajun. And, it's named Sober Soup because it is said to be a hangover cure...something I thought some of you might need come Monday morning.
This recipe makes enough to feed everyone at the bar a crowd - it serves 8, but they'll want seconds so let's say 6. We will happily be slurping this soup tonight as we make the final preparations for the big game. Tomorrow, as the 49ers get pounded on the field, we will be dining on Po' Boy Sliders with Debris, Fried Okra, Cole-slaw, Fried Pickles, Chips, Dips and maybe for decoration and color, we'll have a some fresh vegetables...but I can guarandamtee no one will be crunching on them, not with my Oscar Gumbo as the main dish and Bananas Foster for dessert...with a praline or two on the side! We might need to pick up a defibrillator while we're out today, too, just in case! Nawlins food, football, new jammies, defibrillator...we're going to have it goin' on! Go Baltimore!!!
Sober Soup - Adapted from Several Sources, Including Deep South Dish
(This soup is also known as Yakamein, or Yock, and probably a few more names as well. It is said to have originated when the Chinese came to Louisiana to help build the railroad in the early 1800's. So call it what you want...and make it as spicy as you dare...it's usually always served with Srichacha or Tabasco, but without hot sauce, it's a perfect blend of mild spice.)
- 1 (3 lb.) beef chuck roast
- 3 cartons (32 oz. ea.) beef broth or stock
- 1 1/2 cups red wine
- 1 teaspoon seasoned salt (like McCormicks)
- 2 teaspoons Cajun or Creole seasoning (I'd recommend starting with 1 teaspoon then add a 2nd if you want)
- 1 teaspoon onion powder
- 2 teaspoons black pepper
- salt to taste (there is a lot of salt in the broth and in the seasonings, so taste first!)
- 1 lb. spaghetti noodles, cooked and drained
- 8 hard-boiled eggs, peeled
- 4 green onions, sliced
- Optional: Soy Sauce, Hot Sauce, Worcestershire Sauce, to taste
Preheat oven to 350 degrees. Put roast in a large Dutch oven, season lightly with salt and pepper. Pour red wine over top, cover and roast in oven for 3 hours. Remove from oven, shred meat with forks and add to soup, along with the juices/liquid from the pan.
Thirty minutes or so before roast is due to come out of the oven, cook spaghetti noodles, according to package directions, drain and set aside. Make hard-boiled eggs, peel and slice in half; set aside. Add beef broth to a large pot, add seasonings and salt to taste, set over medium-high heat and bring to a boil. Add in spaghetti noodles and reduce heat to simmer. Remove roast from oven, shred meat with a fork, removing any fat. Add shredded beef to the broth, along with any liquid/juices in the roasting pan. Add green onions to the mixture. Stir and let simmer for 10 minutes.
To serve: Put spaghetti noodles in bottom of bowl. Use a ladle to scoop up pieces of meat and place on top of noodles. Spoon broth over top, almost covering meet, then place half of a boiled egg on top. Add hot sauce if you dare. Serves 6 to 8.