Vincent Price Bookbinder Snapper Soup Recipes

BOOKBINDER RED SNAPPER SOUP

Steps:

• To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
• Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
• Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
• Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
• Taste and adjust seasonings.
• Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
• To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
• Remove with a slotted spoon and add to broth.
• Boil fish in the same water until cooked through.
• Remove fish from water; flake very finely with a fork.
• Stir snapper and sherry, if desired, into soup base; heat through.

VINCENT PRICE BOOKBINDER SNAPPER SOUP

Steps:

• In a large soup kettle cook the frozen snapper (in the shell) in the 3 quarts water for 90 minutes.
• When the turtle meat is tender, remove the snapper from the pot and allow to cool. Pick the meat from the shell, keep warm, and set aside.
• Put the turtle shell back into the snapper stock, along with the beef extract, beef stock, carrots, celery, onion, marjoram, salt and pepper (to taste), tomato puree, Tabasco, bay leaf, and garlic.
• Simmer for 30 minutes and strain.
• In a separate container mix together the melted butter with the flour. Beat the butter/flour mixture into the soup until smooth.
• Cut the snapper meat into small pieces and add to soup. Add the chopped hard-cooked eggs to soup. Stir in the sherry and sliced lemons. Let soup simmer for an additional 30 minutes.
• Presentation: Serve soup in a tureen. Into each soup bowl ladle some of the snapper meat, a couple slices lemon, and some soup. Pass a small pitcher of sherry and let each person add some to his/her soup according to taste.
• Using red snapper instead of turtle: Cook the skin, head, and bones of the fish with some of the flesh for 90 minutes in 3 quarts of water. Proceed with recipe. Dice about a cup and a half of the snapper fillets and add them to the soup for the last half hour.

SNAPPER SOUP

Steps:

• Have the butcher break the veal knuckles into pieces.
• Place in a roasting pan with chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
• Bake in an oven preheated to 400F until brown.
• Remove from oven and add flour, mixing well and cook for an additional 30 minutes.
• Pour browned mixture into a large soup kettle; add broth and tomatoes and simmer for 3 hours.
• Combine meat with 1 cup sherry, salt, Tabasco and lemon; simmer 10 minutes.
• Strain soup and combine the two mixtures.
• Add egg, remaining sherry and serve at once.

BOOKBINDER'S PHILADELPHIA SNAPPER SOUP

Steps:

• Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
• Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
• Cook vegetables in butter until onions are translucent. Add beef stock.
• In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
• Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
• Strain soup.
• Place vegetables into food processor or blender and purée.
• Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
• Add meat and vegetable purée.
• Remove from direct heat. Add sherry right before serving.

VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP

Steps:

• In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
• Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
• Simmer until vegetables are tender, about 20 minutes.
• Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE

Steps:

• In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
• Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
• Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
• Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
• Cover and simmer for 40 minutes, stirring occasionally.
• Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
• During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
• Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
• Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
• Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
• Pass with additional freshly grated Parmesan, and enjoy!

VINCENT PRICE CAESAR SALAD

Steps:

• Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
• About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
• When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
• Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
• Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
• Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
• Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
• Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
• Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
• Great with garlic bread!