Recipes by Lesley B. Fay

Recipes       Entrées       Appetizers       Soups       Sauces       Desserts

SOUPS

Green Chile Posole
Serves 30
White Hominy - 6lbs 12 oz (we call them #10 cans or 12 Cups)
Chopped Green Chile - 2 Cups
Green Chile Sauce - 4 Cups (If you cannot buy fresh, try Hatch or Ortega)
Dried Oregano - 1 TB
Ground Cumin 1/8 Cup
Chicken stock - 16 Cups or 1 Gal
Salt and Pepper to taste


Watermelon Gazpacho
Serves 6
Watermelon (1/4 inch diced) - 10c
Orange Juice - 10c
Extra virgin olive oil - 1/2c
Seedless cucumber (1/4in diced) - 5ea
Yellow bell pepper (seeded, 1/4 diced) - 5ea
Onion (1/4in diced) - 5ea
Jalapeno Pepper (seeded, minced) - 5ea
Gralic cloved (minced) - 10ea
Fresh lime juice


Corn and Crab Chowder
Serves 20
Crab - 2.5 Pounds
Corn - 1 Pound
Bacon (diced) - 1 Cup
Heavy Cream - 1 Qt
Whole Milk - 1 Qt
Sherry - 1 Cup
Potatoes (diced & cooked al dente) - 1 Pound
Seafood Base - 1/2 Cup
Onions (diced) - 1 medium
Nutmeg - 1tsp
Thyme - 1tsp
Dill (dry) - 2TB
Sugar - 1/8 Cup
Bay Leaves - 2 Ea
Black Pepper Fresh Ground 1/2 TB
Old Bay Seasoning - 1/2 TB
Salt to taste
If you want to thicken, use about 2 TB cornstarch and make a roux