Tuesday, August 14, 2007

Mexican-Style Farmer's Soup with Scott Hitt

Scott came for a visit this weekend. We had a long overdue catch up. Scott and I were introduced almost twenty years ago at a J H Enterprises/ Paul Mitchell event. We became friendly as Sales Consultant (him) and Educator (me). Later, Scott would become a business partner in three full service salons and real estate investments. He was also a valued employee of our company, La Carina Supercuts. He is family.

One can often find Scott in front of a big pot of something to feed many friends in Land-O-Lakes, FL. He taught me how to make a soup that he has been served by the cook on the ship he works on in the Gulf.

Mexican-Style Farmer's Soup
Serves 8

3 lbs Ground Sirlon
1 Lg Onion, diced
2 Bell Peppers, julienned
2 cans Rotelle Tomatoes w/ Green Chiles
2 lbs New Potatoes, halved
1 Pkg Frozen French Green Beans
1 bunch Cilantro, chopped
1 tbs Garlic Powder or 4-6 cloves garlic, minced
1 1/2 tsp Salt, or to taste
2 tsp Cumin, or to taste
Pinch Red Pepper Flakes
Cracked Black Pepper.
3 Qts Water or Beef Broth
Olive Oil for sauteing

Add olive oil to stock pot and brown ground beef. Drain meat. In same pot, saute onions and peppers until translucent. Return meat to pot and add fresh garlic if using. Add canned tomatoes, potatoes and broth or water. Bring to a boil and add seasoning. Simmer 10-15 min. Add green beans and cilantro and simmer until potatoes are soft and beans are to desired crispness. Adjust seasonings.
Serve with tortilla chips, sprinkled cilantro or splash of sherry vinegar.

Avocado and Grapefruit Salad
Serves 4

2 Avocado ripened, halved and sliced
2 Grapefruit, segmented

Reserve grapefruit juice while segmenting. Coat avocado generously with juice. Arrange fruits on serving dish by alternating avocado slices with grapefruit segments. Oil, herb and seasonings may be added to juice to make vinaigrette. Pink grapefruit gives a more attractive contrast to the avocado, jicama makes a nice addition.

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