• ¼ cup extra virgin olive oil
• 1 tablespoon chili powder
• ½ bunch of cilantro, chopped
• 4 jalapeños, seeded and chopped
• 2 large yellow onions, chopped
• 6 to 8 Hatch chiles, roasted, seeded and chopped (reserve seeds for extra heat)
• 4 cloves garlic, minced
• 3 large tomatoes, diced
• 3 green onions, chopped
• 4 large chicken breasts, shredded (or one whole chicken, roasted and deboned)
• 1 cup of cheddar cheese
• 12 cups chicken stock
• Juice of 2 limes
• 2 tablespoons of butter
• 1 teaspoon freshly-cracked black pepper
• ¼ teaspoon cayenne
• Salt to taste
• Additional cilantro and green onions to be added to bowls as garnish
• Tortilla chips

Hatch Chili Chicken Tortilla Soup

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• 4 cups freshly squeezed satsuma juice
• 2 tablespoons sherry vinegar
• 6 tablespoons light corn syrup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Steen's Cany Syrup
• 1 small (6 oz) can tomato paste
• 1 cup chicken stock or turkey stock
• 1/4 tablespoon satsuma zest
• 1/2 teaspoon cornstarch, water mixture to thicken

Satsuma Glazed Turkey

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• 8 ounces French green lentils
• 3 whole garlic cloves, peeled
• 2 bay leaves
• 1 sprig fresh thyme
• 6 (6-ounce) center cut salmon fillets, with skin
• 1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
• 2¼ teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon Essence, recipe follows
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 tablespoon minced garlic
• 1 cup peeled, seeded and chopped tomatoes
• 1 cup vegetable or chicken stock
• 1/2 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives

Roasted Salmon and Veggie Lentils

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• 1 cup milk
• 1 cup chicken stock or turkey stock
• 1 bay leaf
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 lbs pearl or white boiling onions, peeled and cooked or 2 lbs thawed frozed baby onions.

Classic Creamed Onions

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• 1½ lbs brussels sprouts, trimmed
• 2 tablespoons extra virgin olive oil
• 1/3 cup prosciutto, finely chopped, 1/4-inch dice
• 1 lb chestnuts, roasted, peeled and coarsely chopped
• 1/3 cup chicken stock or turkey stock
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Note: Vacuum-packed chestnuts may be substituted. Image shown with pancetta which may be substituted for prosciutto

Italian Style Brussels Sprouts And Chestnuts

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Seafood Gumbo

• vegetable oil
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 3/4 lb smoked sausage, sliced, Andoulle preferred
• 1/2 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 celery rib, finely chopped
• 3 tablespoons long grain rice
• 2 cups chicken stock
• 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 tespoon cayenne pepper
• 3/4 lb medium shrimp, shelled and deveined
• 1/2 lb okra, trimmed and sliced

Biscuit Topping

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
• 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

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• 2 tablespoons unsalted butter
• 2 small onions, halved, sliced
• 2 teaspoons all-purpose flour
• 2 small potatoes (12 ounces), peeled and diced
• 1 cup chicken stock
• 4 cups milk
• 1/4 teaspoon celery seed
• 1/2 teaspoon English dry mustard
• 1/2 teaspoon Hungaarian hot paprika
• 1½ cups sharp cheddar, freshly grated
• salt and pepper to taste

Sharp Cheddar Chowder

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• 2 pounds boneless skinless chicken thighs
• 1 tablespoon sweet paprika
• 2 tablespoons olive oil
• 8 garlic cloves, halved
• 3 tablespoons cooking sherry
• 1/2 cup chicken stock
• 1 bay leaf
• 2 tablespoons Italian (flat-leaf) parsley, finely chopped

Chicken In Garlic Sauce

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• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
• 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
• 8 slices bacon, diced
• 1/2 cup vegetable oil
• 1 cup chicken stock
• 1 1/2 cups heavy cream
• 6 English muffins, split

Fried Green Tomatoes with Cream Gravy

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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