Soulmates Cooking

Soulmates Cooking Soulmates Cooking -- sharing our love of food The Soulmates Cooking team has had a lifelong passion for cooking and entertaining. Happy Cooking!
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The husband and wife team of 25-plus years released their first cookbook in 2022. The team is looking forward to collaborating with you, sharing recipes from the cookbook, new culinary creations, cooking tips and ideas. The Soulmates Cooking ebook will be available for Apple and Android devices in February 2023.

09/07/2026

Crab Gravy is a must every year! Served with pasta and lots of napkins! 😀

1½ lbs Spaghetti
1 dz Cleaned Raw Blue Crabs, Split in Half, Claws and Bodies Separated
6 Garlic Cloves Minced
2 Shallots Minced
2, 28 oz Cans Tomato Puree
2, 28 oz Cans Whole Tomatoes Hand Crushed
1, 6 oz Can Tomato Paste Loosened with Warm Water
1 cup White W**e
½ cup Fresh Italian Parsley Minced
10-12 Fresh Basil Leaves
3 Tbsp Extra Virgin Olive OIl
Kosher Salt, Black Pepper, Dried Oregano and Old Bay Seasoning to Taste

Place a large pot on medium heat. Heat the olive oil and sweat the garlic until fragrant. Add the shallots and cook for a few minutes. Add the crab bodies and cook for 3-5 minutes, stirring frequently. Add the white w**e and cook for a few minutes.

Season with kosher salt, black pepper, dried oregano and Old Bay Seasoning.

Add the tomato puree, hand crushed whole tomatoes and the tomato paste. Add the fresh parsley.

Add the crab claws to the sauce. Bring the sauce to a light simmer, stirring occasionally. Reduce the heat to maintain a light simmer for at least 2 hours.

Break apart the fresh basil and fold into the crab gravy. Serve over spaghetti.

08/13/2026

Broiled black cod over a silky smoked peach purée, finished with crispy fried leeks and fresh chives.

The peaches bring just enough sweetness and smoke to balance the rich, buttery fish.

It looks like something you’d order at a restaurant, but every part of this dish is surprisingly simple to make at home.

INGREDIENTS:

Black Cod: 4 fillets (6 oz each), olive oil, salt & black pepper.
Smoked Peach Purée: 3 ripe peaches (halved & pitted), 1 minced shallot, ⅓ cup dry white w**e, ½ cup chicken stock, 1–1½ tsp sherry w**e vinegar, 2 tbsp cold butter, olive oil, salt & pepper.
Fried Leeks: 1 large leek (julienned), 2 tbsp AP flour, neutral oil (for frying), salt.
Garnish: Freshly chopped chives.

STEPS:

Smoke Peaches: Oil & season peaches; smoke at 225°F for 25–30 mins until soft. Peel if desired.
Make Purée: Sauté shallot in olive oil, deglaze with white w**e & reduce by half. Add peaches & stock and simmer for 8–10 mins. Blend with vinegar and cold butter until silky smooth. Pass through a fine strainer.
Fry Leeks: Dust julienned leeks in flour. Fry in 350°F oil for 30–60 secs until crisp. Drain and salt immediately.
Broil Cod: Season fillets with olive oil, salt, and pepper on both sides. Broil ~6 inches from heat for 6–8 mins (130–135°F internal).
Plate & Serve: Spoon purée onto plates, place cod on top, and finish with crispy leeks and chives.

08/08/2026

Not your average beach sandwich! 🥩🥖🏖️

07/28/2026

We gave these Jalapeno poppers a Soulmates Cooking twist by stuffing them with a creamy shrimp filling loaded with Gruyère, Parmesan, Old Bay, and just a touch of lemon. After cooking on the smoker, the bacon turns crispy, the filling stays rich and creamy, and every bite is packed with smoky flavor.

We will be making these again!

Jalapeños & Shrimp Filling
10 Large Jalapeños
1 lb Shrimp (16/20), Peeled and Deveined
6 oz Block Cream Cheese, Softened
½ cup Finely Grated Gruyère Cheese
¼ cup Finely Grated Parmesan Cheese
2 Scallions, Thinly Sliced
2 Garlic Cloves Finely Minced or Grated
1 tsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Old Bay Seasoning
½ tsp Smoked Paprika
¼ tsp Cayenne Pepper
1 tsp Kosher Salt
½ tsp Freshly Ground Black Pepper
1 tsp Hot Sauce
1 tsp Lemon Zest
1 lb Bacon (Regular-Cut or Thick-Cut)

Finish
Fresh Chives, Thinly Sliced
Hot Honey

Preheat your smoker/grill to 275°F and set up for indirect cooking.

Trim the stem end from each jalapeño. Slice each in half lengthwise and remove the seeds and white ribs with a spoon.

In a mixing bowl, combine the cream cheese, Gruyère, Parmesan, scallions, garlic, Dijon mustard, Worcestershire sauce, Old Bay, smoked paprika, cayenne, kosher salt, black pepper, hot sauce, and lemon zest. Taste the cheese mixture and adjust the seasoning if needed.

Add the shrimp to a food processor and pulse until finely chopped. Fold the chopped shrimp into the seasoned cheese mixture until evenly combined.

Fill each jalapeño half generously with the shrimp mixture. Wrap each popper with bacon. A 1-pound package of bacon is typically enough for 10 jalapeños. Use half a slice for smaller jalapeños and a full slice for larger peppers that need more coverage. Tuck the bacon ends underneath each popper or secure with a toothpick if needed.

Arrange the poppers on the smoker/grill and cook at 275°F for 45 minutes. Increase the temperature to 375°F and continue cooking for 10-15 minutes, or until the bacon is rendered.

Let the poppers rest for 5 minutes. Finish with chives and a drizzle of hot honey.

07/23/2026

Shrimp is one of our favorite things to throw on the grill during the summer because it cooks in just a few minutes.

This smoky chipotle lime marinade adds just the right amount of heat without overpowering the shrimp, and the fresh charred corn and avocado salsa brings everything together.

Shrimp
1 lb Shrimp, Peeled and Deveined
2 Chipotle Peppers from a Can of Chipotles in Adobo, Finely Minced
1 Tbsp Adobo Sauce from the Can
Juice of 1 Medium-Sized Lime
1 Tbsp Olive Oil
2 Garlic Cloves, Finely Minced
½ tsp Smoked Paprika
¼ tsp Kosher Salt
¼ tsp Black Pepper

Charred Corn & Avocado Salsa
1 Ear Fresh Corn
1 Large Avocado, Diced
¼ cup Red Bell Pepper, Finely Diced
2 Tbsp Red Onion, Finely Diced
1 Tbsp Jalapeño, Finely Diced
¼ cup Fresh Cilantro, Chopped
Juice of ½ Medium-Sized Lime
1 Tbsp Extra-Virgin Olive Oil
½ tsp Kosher Salt
¼ tsp Black Pepper

Combine the chipotle peppers, adobo sauce, lime juice, olive oil, garlic, smoked paprika, kosher salt, and black pepper in a mixing bowl.

Add the shrimp and toss until evenly coated. Marinate for 15–30 minutes.

While the shrimp marinates, season the corn with olive oil, salt and pepper. Grill the corn over medium-high heat, turning occasionally until lightly charred on all sides. Let cool slightly, then cut the kernels from the cob.

In a bowl, combine the charred corn, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, kosher salt, and black pepper.

Gently fold in the diced avocado just before serving and adjust seasoning as needed.

Thread the shrimp onto skewers and grill over high heat for 2–3 minutes per side, or until opaque with light char

Spoon the salsa onto a serving platter, arrange the grilled shrimp on top, and finish with lime wedges and additional cilantro, if desired.

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