Top secret restaurant recipes 2: more amazing clones of famous dishes from America's favorite restaurant chains by by Todd Wilbur; illustrated by the author

Author:by Todd Wilbur; illustrated by the author
Language: eng
Format: mobi
Tags: Industries, Chain restaurants, Food, Cooking, Chain restaurants - United States, Regional & Ethnic, United States, Travel & Tourism, American, Hospitality, General, Cookery, Business & Economics
ISBN: 9780452288003
Publisher: New York, N.Y. : Plume, 2007.
Published: 2006-12-26T08:37:11.799000+00:00

ISLANDS TORTILLA SOUP

The entire process for making this soup, which Islands serves in “bottomless bowls,” takes as long as 3 hours, but don’t let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes—although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal—most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you’ll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best clone and it’s really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dig in.

4 to 5 pound whole roasting

chicken

2 tablespoons butter, melted

16 cups (1 gallon) water

1 medium Spanish onion, diced

(2 cups)

1 medium red bell pepper, diced

(I cup)

2 medium carrots, diced

(1 cup)

2 Anaheim peppers, diced

(¾ cup)

2 cloves garlic, minced

(I tablespoon)

4 6-inch yellow corn tortillas, diced

(I ½ cups)

juice of 2 large limes

(3 tablespoons)

I tablespoon salt

1 teaspoon chili powder

1 teaspoon ground cayenne

pepper

2 tablespoons minced fresh

cilantro

TORTILLA STRIPS

2 cups vegetable oil

6 6-inch yellow corn tortillas

1 teaspoon chili powder

I teaspoon paprika

¾ teaspoon ground cayenne

pepper

½ teaspoon salt

GARNISH

1 cup shredded Monterey Jack

cheese

2 avocados, diced

1. Preheat oven to 375 degrees.

2. Rub the chicken with melted butter and sprinkle with salt and pepper Place your clucker breast-side-up on a rack in a roasting pan. Roast chicken for 70 to 90 minutes or until the temperature in the center of the breast is 160 degrees. Remove chicken from the oven to cool, but don’t get rid of the drippings in the roasting pan.

3. When chicken has cooled enough to handle, tear the meat off the bone. Throw away the skin, but keep all the bones. Add the bones to 16 cups of water in a soup pot. Bring to a boil, then reduce heat to a rapid simmer and find something to keep you busy for 30 minutes. This is a good time to finish chopping the veggies.

4. Spoon a tablespoon of fat from the roasting pan into a large skillet over medium heat. When the pan is hot, saute onion, peppers, carrot and garlic for 10 minutes over medium/low heat.

5. After 30 to 45 minutes of simmering, remove chicken bones from the water, and add the sautéed vegetables, plus the chicken meat, lime juice, salt, chili powder and cayenne pepper. Simmer soup for I hour, adding the cilantro to the pot about 30 minutes in.

6. As your soup simmers, heat up 2 cups of vegetable oil in a medium saucepan.

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