By Sheridan Lane, director, culinary program and operations, Lincoln Land Community College
Welcome to 2021 and a whole new year of what I hope will be outstanding culinary adventures! For all of us that adore, support and long for a return to the food and beverage scene we used to enjoy, there is hope that this year will offer new opportunities in the world of hospitality. While 2020 stretched the patience and certainly the resources of everyone that lives to serve, the creativity present in our ever-changing industry is sure to shine even brighter in 2021.
For now, it is crucial to continue to support local businesses that are “hanging in there” with takeout and delivery options as well as restaurants that begin to reopen at the 25% indoor dining capacity in the near future. While I know we are all weary of the COVID-19 disruption as well as the guidelines that come with it, if you love the food and beverage world, it is imperative that we, as consumers, are very responsible as we begin to enjoy dining out once again.
Being responsible also means being a little patient as businesses navigate trying to operate at a reduced capacity, bounce back from being closed altogether, or adjust service to accommodate both. I certainly will be tuning in to the social media pages of places that I love for updates and new features.
Best wishes for a safe and happy new year, and I will borrow a little toast from my South American friends as it is so apropos for 2021: Salud, amor, pesetas y el tiempo a disfrutarlas, which translates to – health, love, money and the time to enjoy it. Enjoy this cold weather soup borrowed from them as well.
Chupe de Camarones
2 lbs shrimp, crab or lobster (use the mix you prefer)
64 ounces seafood stock
2 T. olive oil
2 medium sized shallots, chopped
1 T. garlic, minced
1 tablespoon aji panca (South American red chili paste)
1 teaspoon aji amarillo (South American yellow pepper paste)
1 teaspoon salt ; (to taste)
1/4 cup long-grain white rice
1 lb russet potato ; peeled and cut into 1-inch cubes
8 oz. frozen sweet corn
8 oz frozen peas
8 oz evaporated milk
8oz. queso fresco ; cut into 1/2-inch chunks (1/4 to 1/2c)
1 T. Fresh Oregano; minced
1 T. Fresh cilantro; minced
3 Eggs, hard boiled
In a soup pot, sauté onions and garlic in olive oil on medium heat and cook for 2 minutes, stirring. Add in the aji panca and aji amarillo pastes as well as the seafood stock. Bring to boil and add cubed potatoes, cooking for about 10 minutes. Add rice and boil 5 minutes. Reduce heat to medium-low and continue cooking, stirring often for 10 minutes, or until rice is cooked and potatoes are softened. Add seafood, peas, corn and cook until seafood is thoroughly cooked. Stir in evaporated milk and sliced hard boiled eggs. Serve with cheese and minced herbs.