NFL team loyalty is a crazy thing. Growing up in Washington state, we were diehard Seahawks fans; after all, who else can you root for all the way up in the Pacific Northwest? Moving away and living in Hawaii for seven years really messed me up, since football games come on so early – over the years, the whole sport dropped off my radar. That all changed six years ago when our family moved to Baltimore, the proud home of the Ravens, and I was immediately drawn to this tough, talented, and admittedly dirty team. Today, I’m torn between who to support – Seattle or Baltimore – but luckily they rarely play each other so it isn’t that big of a deal.
It’s been hard for me to follow games closely after canceling our TV service a couple years ago, but since our family is moving once again this fall (to Pensacola, Florida this time), I can’t help but feel a little sentimental knowing this is our last season in the heart of Ravens madness. The folks behind Tabasco recently asked me to come up with a dish that used ingredients that were indicative of my local NFL team, and something with blue crab immediately came to mind. Since crab cakes are already in my cookbook, I went with my next favorite crab dish – bisque.
A bisque is a cream-based soup of French origin, typically made with shellfish. Seafood bisques are very popular in Maryland, and can be found in just about every diner menu (and we have a lot of diners). I like the type of bisque you find in Maryland – simple, honest flavors – so I whipped up a basic recipe for the home chef, adding a little Chipotle Tabasco in for some kick.
My next challenge: picking a Florida NFL team to follow.