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Chef's Recipes

 

Black Bean Soup

Ingredients:

2 cups black dry beans

12 cups tap water

1/4 lb. layout applewood bacon

1/2 lb. cooked boneless lip on beef ribeye diced

1 diced jumbo carrot

3 small diced yellow onions

3 cloves whole mace

Dash cayenne pepper

1 sliced lemon

1/4 cup sherry wine

Preparation:

  • Wash and pick over the beans. Soak overnight
  • Drain. Add water listed, salt pork, beef, carrot, onions, and seasonings
  • Cook 3 hours until beans are very soft
  • Remove meat and rub beans through a sieve
  • Place in a tureen and add sliced eggs, lemon, cooked meat and sherry

Yield: 1 Gallon (21 - 6 oz. servings)

 

Wild Rice Soup

Ingredients:

8 oz. butter

2 jumbo carrots, diced

1 yellow onion, diced

1/2 celery stock, diced

8 oz. flour

1 tbs. granulated garlic

1 tbs. dried thyme

1/2 tbs. dry basil leaf

1 fl oz. chicken base

1 gallon hot tap water

2 quarts heavy cream

1 lb. cooked chicken, diced

1 1/2 lbs. cooked wild rice, drained

Preparation:

  • Melt the butter in a large, heavy bottom stock pot
  • Add carrots, onions and celery, saute until onions are translucent
  • Add thyme, basil and garlic. Stir to incorporate
  • Add flour to make a roux. Cook for 2-3 minutes, stirring so the product does not stick to the bottom of the pot.
  • Add water and chicken base. Stir to incorporate and bring to a boil. Again, stir occasionally so the product does not stick.
  • Allow the soup to thicken then add cream. Adjust consistency with water.
  • Add rice and chicken

Yield: 2 gallons (42 - 6 oz servings)

 

Iowa Corn Chowder

Ingredients:

2 1/4 cups yellow onions, diced

1 cup celery, diced

1 cup carrots, shredded

1 cup butter

1 cup cooked layout applewood bacon

1 cup flour

1 qt. tap water

1 tbs. chicken or ham base

2 1/4 cups ham, diced

3 Idaho potatoes, diced

1 qt. heavy cream

1 lb. corn kernels

Prepartation:

  • Melt butter and saute vegetables and bacon until onions are translucent (approximately 6 minutes)
  • Add spices and flour to make a roux. Cook for 2-5 minutes
  • Add water and base
  • Whisk to incorporate and bring to a boil
  • Add remainig ingredients and adjust seasoning to taste

Yield: 1 Gallon ( 21 - 6 oz. serving

 

Chicken Tortilla Soup

Ingredients:

1 - 2 tbs. fresh garlic

3 medium sized green peppers, diced

3 medium sized red peppers, diced

6 cups onions, diced

1 - 27 oz. can green chilies

2 gallons water base or chicken stock

  • Bring to a boil, the add:

4 - 5 cups nacho cheese sauce

4 -5 cups cheddar cheese spread

3 cups salsa

10 cups chicken meat, diced

1 cup roux

1/2 tbs. salt

1 tbs. pepper

1/4 cup white wine

A few dashes of hot sauce

  • For a smoother sauce, temper roux with soup.

 

Armenian Lentil Soup

 

Ingredients:

1 cup yellow onion, chopped

1/2 cup jumbo carrot, sliced

1/2 cup celery, sliced

3 cups eggplant, peeled and cubed

1 cup green bell pepper, diced

4 cloveds garlic, peeled and minced

  • Saute above ingredients in olive oil utnil lightly browned, then add:

6 cups chicken stock

1 1/2 cups lentils

1 1/2 cups tomatoes, chopped

4 oz. dried apricot, sliced

1/4 tsp. cinnamon

1/4 tsp. cayenne pepper

1 tbs. paprika

1 1/2 tsp. salt

  • Simmer above ingredients until lentils are tender. Finish with the following;

3 tbs. parsley

1 tbs. fresh mint, chopped