The Original Chef de la Krewe
November 27th, 1980
St. Pete Times Story
Click on this story link and it will take you to a newspaper article published in November 1980
on the first Chef de la Krewe held by Neptuns Rex I, Phil O'Connell and Captain Bob Williamson
at the home of Carl Regenhardt.
First Place Winner: Jim Robinson
Mucho Gusto Spanish Bean Soup
1 Hambone with approximately 1 pound of meat attached
12 to 14 ounces of garbanzo beans
2 medium onions
2 or 3 stalks of raw celery with leafy tops
4 to 5 bouillon cubes: beef, chicken, or both
¼ to ½ pound 1-inch diameter pepperoni sausage
4 medium white potatoes
Salt and pepper
Soup spices (basil, rosemary, etc.)
Small amount of tobacco
Small amount of saffron or yellow food coloring
Soak beans in plenty of water overnight in a large open pot. The next day pour off liquid and rinse beans well. Add ¾ cup of cold water, hambone and ham scraps, onion chopped medium fine, celery, salt, pepper and soup spices. Simmer stock 4 to 5 hours or until beans become tender. Add bouillon to taste and a small amount of water if needed. If bone had much fat, allow soup to cool in refrigerator to congeal excess fat on top. Remove and discard fat. Remove hambone and cut into bite size pieces, if any large pieces remain. Cut the sausage into bite size disks and remove celery stacks and cut up. Add cut potato and simmer until potatoes are tender. Add salt and pepper to taste. Add Tabasco sauce “to taste” and saffron (or food coloring) for appearance.
Serve piping hot with hot buttered Cuban bread or buttered garlic bread. Serves six people, or three Krewe members.
Second Place Winner: Bob Nies
French Bread Melts
1 cup melted butter
1 teaspoon monosodium glutamate (MSG)
¼ teaspoon black pepper
3 teaspoons parsley flakes
½ teaspoon celery flakes
½ teaspoon garlic salt
2 teaspoons of soy sauce
½ teaspoon onion salt
1 large can of sliced mushrooms, plus juice
1 whole beef tenderloin
French bread (3-inch diameter)
Mix MSG, pepper, parsley, celery, garlic, soy sauce, onion salt and juice into the melted butter. Slice French bread thinly and soak in butter mixture thoroughly. Place bread on a cookie sheet lined with aluminum foil. Cut thinly sliced whole tenderloin on slices of bread. Cut two-inch diameter slices of Munch cheese (or mozzarella) and layer over meat slices. Cover with another layer of bread and secure sliced mushroom on top with a toothpick. Bake at 400 degrees F until bread is toasted.
Third Place Winner: Rod Johnson
Cream Cheese and Caviar Pate
1 pound Braunschweiger, with pepper worked in
2 8-ounce packages of cream cheese
1 tablespoon mayonnaise
A touch of garlic power
1 8 ounce can of caviar
Mold Braunschweiger into a half-moon shape. Mix cream cheese, mayonnaise and garlic and spread ½ inch thick over Braunschweiger. Rinse caviar and spread over the top of the mold. Cool for at least 2 hours in the refrigerator to set.
Slice into small thin pieces and serve over wheat things or other thin crackers.
Fourth Place Winner: Bob Williamson
Cucumber Boats with Caviar
1 large, long cucumber
1 small jar caviar, either black or red
1 small carton sour cream
2 large cabbage leaves
2 long wooden skewers
6 to 8 small green onions, trimmed neat
With a zigzag movement, cut a cucumber into two long pieces. Scoop out the seeds and some of the pulp. Drain the two boats on paper towels until ready to serve. When ready to assemble, slice off a very thin strip from the bottom of the boats so that they will not turn over.
Fill the boats with the source cream and top with caviar. Spear the cabbage leaves with the wooden skewers so that they resemble sails. (Cut them with scissors, if necessary). Stick the sails into the front half of the boat. Let the green onions dangle from the sides as if oars.
Garnish with lemon slices and cucumbers and cabbage leaves.