Bellevue Broth from the catering families of Philadelphia
If you haven't watched the Netflix series "High on the Hog," it's time to sit down and binge. The food is wonderful, the 'back stories' are magnificent, and the orchestration of the entire four-part series is captivating.
"High on the Hog" features stories about African American cuisine and how these dishes came to be. For me, part of the joy of cooking is trying something new. Much of my knowledge of cooking has deep southern roots. My grandma was an excellent cook, and many of her dishes have been passed down to my mom, aunts, cousins, and to me.
That said, I try to put my own spin on many of the generational recipes. It's more fun and hopefully, healthier.
The Bellevue broth is an absolute delight to the palette. I had my husband taste it after preparing it only minutes ago. He stated that it's so good, it taste like the first course from a five star restaurant. I have to agree.
I don't have the complete recipe from the show. I listened carefully and have my way of creating the shellfish stock and the chicken stock.
My recipe for the shellfish stock
Bellevue Broth is part shellfish stock and chicken stock. To begin, I didn't make the chicken stock. I bought the Knorr chicken bouillon cubes and followed the directions. I did make the shellfish stock from scratch using my recipe.
Leftover shells from cooked shrimp, crab, King crab legs, etc. Since I knew I was going to make this broth, I took home my leftover King crab leg shells from a local restaurant, placed them in a baggy, and stuck them in the freezer. Once I decided to make the broth, I took the shells out of the freezer, beat them with a rolling pin, and they were ready to go.
1/2 pound shells (or pound if you want to double the recipe).
1/2 yellow onion
2 cloves of garlic
2 T. olive oil
Salt/pepper to taste
2 bay leaves
Five cups water
I large stock pot, add your olive oil, shells, carrot, celery, and onion. Sauté for 15 minutes or until turning brown. Add the garlic for a two minute sauté. Add your squeeze of lemon to get the brown bits off the pan. Pour in the water. Add the bay leaves. Bring to a boil. Let simmer for 45 minutes to an hour. Strain the broth using a cheese cloth and throw away the veggies and shells.
Knorr Chicken Bouillon: I made three cups by following directions
Whipping Cream: Buy heavy whipping cream, whip it. Add a pinch of salt while whipping.
The assembly of Bellevue Broth. It's a one to two ration. One part shellfish stock to two parts chicken broth. Mix these together. Add the dollop of whipped cream just before serving and top with a bit of parsley.
Incredibly delicious. Quick and Easy (be sure to bring home your shellfish shells from the local restaurant...or make your own). You'll believe you've died and gone to heaven. If you enjoy learning about different cultures and how food originated, you'll love the Netflix series, "High on the Hog."