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Trader Vic's Cooking

Bongo Bongo Soup

- 2 1/2 cups half and half
- 10 oz fresh oysters, poached (or 10 oz drained, cammed oysters), whirled in a blender to puree
- 1/4 cup strained creamed spinach (baby food)
- 2 tablespoons butter
- 1 teaspoon MSG
- 1 teaspoon A-1 sauce
- About 1/2 teaspoon salt
- About 3/8 teaspoon freshly ground black pepper
- Generous dash of garlic slat
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water
- About 2/3 cup heavy cream, whipped

In a large saucepan, heat half and half just to simmering. Add oyster puree, spinach, butter, MSG, A-1 sauce, salt, pepper, garlic salt, and cayenne. Heat to simmering, whisking until smooth; do not boil. Add cornstarch mixture, and heat and stir with a whisk until soup is slightly thickened. Correct seasoning. Ladle into heatproof serving bowls. Top each with a spoonful of whipped cream. Slip under broiler just until cream is well glazed and slightly brown. Makes about 4 servings.

Chinese Kraut and Pork Chops

- 1 large can (1 pound, 11 oz) sauerkraut)
- Cold water
- 1 medium-sized onion, finely chopped
- 2 tablesppons butter
- 1 tablespoon brown sugar
- 4 pork chops
- salt and freshly ground black pepper

Rinse sauerkraut well in cold water, drain, and chop fine. In a large frying pan, saute sauerkraut and onion in butter until onion are limp. Stir in sugar. Meantime, quickly brown pork chops in their own fat in a heavy frying pan; season with salt and pepper. Tuck chops beneath sauerkraut. Cover, and simmer for 1 1/2 hours. Gently stir occasionally. Makes 4 servings.

Tahitian Fish Soup

- 4 pounds assorted fresh fish
- 1 gallon water
- 2 cupz white wine
- 1 bay leaf
- 3 large onions, peeled and sliced
- 1 cup sliced celery
- 1 cup chopped raw carrots
- 2 large raw potatoes, peeled and chopped
- 1/2 teaspoon imported saffron or 1 tablespoon grated tumeric
- 1 clove garlic
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 2 teaspoons MSG

Clean and cut up fish-rock cod, bass, or whatever is available. Put fish, including heads and tails, in large soup kettle and cover with water, about a gallon. Bring to a boil, add white wine and bay leaf. Let simmer until fish falls apart, about 1 1/2 hours. Dispose of bones, fins, heads, etc. Saute onions and celery in butter until they are golden brown. Pour sauteed vegetables into stock, rinsing the pan with some of the stock, and add it to the pot for extra flavour and colour. Add carrots, potatoes, and seasonings. Simmer for another hour, or until vegetables are mushy. Remove soup from heat and force everything through a food mill, or blend the entire soup with the vegetables and fish in a blender, a little at a time. Return to kettle and bring to a boil. Correct seasonings. The soup should have the consistency of a cream soup. Serves 8 - 10. (Source: Trader Vic's)

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