6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
1/2 cup Avión Silver Tequila
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry musturd
salt and pepper to taste
Makes 6 servings
- 1 package of cream cheese or low-fat cream cheese
- 2 cups of shredded cheddar cheese or 2% cheese
-15 pieces of bacon or turkey bacon
Pre- heat over for 350 degrees. Slice open the jalapenos and take out the seeds. Mix softened cream cheese and cheddar cheese together, Place a small spoonful of cream cheese mix into a jalapeno. Close the jalapeno and wrap it with a piece of bacon. Put a toothpick through it to make it stay together. Place on a foil-lined baking sheet and bake for 25-30 minutes.
Ginger Peanut Chipotle Soup
A fusion of flavors that gurantees warmth on a snowy day, this is a delicious and hearty winter soup.
2 cups chopped broccoli
2 cups chopped cauliflower
2 medium ( Sweet)Onions
4 chopped celery
3 potatoes peeled diced
Pumpkin Soup with Balsamic Caramelized Pears
4 Tbsp. olive oil
1 medium pumpkin, large-diced, can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped
1 dried chipotle pepper
2-3 Tbsp. pure maple syrup
1 tsp. salt, more to taste if necessary
4-5 quarts filtered water
1 small piece cheesecloth
2-3 pears, diced
1 Tbsp.canola oil
1 Tbsp. pure maple syrup
1 tsp. cinnamon powder
2-3 Tbsp. balsamic vinegar
1. In a large stockpot, heat olive oil over medium heat. Add leeks and saute until soft. While leeks are sauteing, place cinnamon stick, nutmeg, lemongrass, cardamom, ginger and chipotle in cheesecloth. Knot securely and set aside.
2. Add pumpkin, chestnuts, cheesecloth pouch, and water to pot. Water should cover squash by about 1-2 inches. Bring to a simmer and reduce heat to low. Cover and simmer for about 30-45 minutes or until pumpkin is very tender and falls apart. Remove soup from heat.
3. While soup is cooling, heat grapeseed oil in a saute pan over high heat. Add pears and saute for 5 minutes. Lower heat to medium and add maple syrup, cinnamon powder and balsamic vinegar. Continue to cook for another 10-15 minutes until pears are soft and vinegar has become syrupy and coats the pears. Set aside to cool.
4. Remove cheesecloth pouch from soup. Add maple syrup and 1 tsp. salt. With immersion or regular blender, puree soup until creamy. If soup appears too thick, add water to achieve desired consistency. Reheat and add additional salt to taste. Garnish with caramelized pears.
adapted from The Candle Cafe Cookbook