Ray Sheehan – Tuscan White Bean and vegetable Soup
Chef Ray is the Pitmaster for the BBQ Buddha Competition Team and a certified Kansas City Barbecue Society Judge. He or his products have been featured in numerous publications including: The National Barbecue News, Industry Magazine, NJ Monthly Magazine, and Edible Jersey Magazine. BBQ Buddha recipes have appeared in The Asbury Park Press, 2520Fitness.com, and numerous food blogs.Chef Ray is the Pitmaster for the BBQ Buddha Competition Team and a certified Kansas City Barbecue Society Judge. He or his products have been featured in numerous publications including: The National Barbecue News, Industry Magazine, NJ Monthly Magazine, and Edible Jersey Magazine. BBQ Buddha recipes have appeared in The Asbury Park Press, 2520Fitness.com, and numerous food blogs.”Gunter Wilhelm knives have been a game changer for me. I would say they are my secret weapon. I first discovered them while competing at the World Food Championships in Orange Beach, Alabama. These knives were amazing in competition but are just as sharp, comfortable and easy to handle for everyday use. The care and craftsmanship that has gone into creating them is unsurpassed. Use Gunter Wilhelm knives for the ultimate culinary experience!Notable awards/competitions• Historic New Castle, Delaware BBQ festival 8th place Brisket 11th chicken 14 out of 56• Boo B Que BBQ Festival and competition Rehoboth Beach, Delaware 5th place pork, 8th place brisket 7th overall out of 67 teams• Winner 2017 Shoreline Harley-Davidson Bacon Bowl, Eatontown, NJ• Taste of America Challenge 3rd place for WFC Seafood category• Competed in 2016 World Food Championships, Orange Beach Alabama finished 21st in the world seafood category out of 40• Sauces of Honor Awards 2016 5th place chicken, 10 place pork• Featured in Numerous Magazines, Newspaper articles such as Asbury Park press, Edible Jersey Magazine, New Jersey Monthly Magazine, Industry Magazine, National Barbecue bbqbuddha.com
Here is one of his recipe.
- 1 15 oz can cannellini beans (drained and rinsed)
- 1T Olive oil
- 1 medium onion diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 small zucchini diced
- 2 cloves garlic minced
- 1T chopped fresh Thyme or 1 tsp dried
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 32 oz chicken or vegetable stock
- 2 C baby spinach or chopped kale
- 1/3 C grated Pecorino Romano
In a small bowl mash half of the beans with the back of a fork or spoon, set aside.
Heat the oil in your Gunter Wilhelm stock pot over medium hi heat. Add the onion, carrots, celery, zucchini, garlic, thyme, Italian seasoning, and the salt and pepper. Cook, stirring occasionally until the vegetables are tender 5-6 minutes.
Add the stock and tomatoes. Bring to a boil. Add the mashed, and whole white beans, stirring. Add the spinach and cook until wilted about 3 minutes more. Taste for seasoning, adjust as necessary with salt and pepper. Serve topped with Pecorino Romano.