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Soup, Hot              Serves:  8
3 T butter
1/2 c onion, diced
1/2 c celery, diced
1/2 c leeks, sliced & washed well
2 bay leaves
2 T flour
1 c dry sherry
3 c milk
2 c potatoes, diced
1 c heavy cream
1 c fresh corn kernels
8 oz smoked shrimp, diced
8 oz smoked scallops, diced
Salt & pepper to taste
1. Over med-low heat, melt butter in 4-qrt pot. Sweat onion, celery, leeks & bay leaves until translucent. Stir in flour & continue to cook for 4 min, stirring frequently to prevent scorching. Slowly stir in sherry into a smooth paste. Whisk in milk a little at a time until smooth & creamy.
2. Add potatoes & bring to simmer, cook for 10 min. Add heavy cream & simmer for 5 min more. Stir in corn kernels & cook for 3 min. Season to taste w/ salt & pepper.
3. Add smoked shrimp & scallops & cook until just heated through. Serve w/ crackers or country bread.

Entree             Serves:  4
For Tempura Batter:
1 c flour
1 T baking powder
1/2 T salt
2 T sesame oil
1 c soda water
For Salsa:
2 mangos, sliced
1 red onion, diced
1 green pepper, diced
1 c corn kernels
1 jalapeno, seeded & minced
2 T parsley, chopped
2 T rice vinegar
2 T olive oil
1 T sugar
1 T red wine vinegar
1 T sesame oil
Salt & pepper, to taste
For Soft-Shell Crabs:
4 soft-shell crabs, cleaned
2 c Tempura batter (above)
6 T canola oil
1. To make Mango Salsa: In glass bowl, mix all salsa ingredients & refrigerate for at least 2 hr.
2. To make Tempura Batter: In mixing bowl, whisk together flour, baking powder, salt & sesame oil. Slowly whisk in soda water to form smooth batter. Rest for 30 min in refrigerator.
3. To cook Soft-Shell Crabs: Heat canola oil in 12" saute pan over med heat for 2 min.
4. One at a time, dip soft-shell crabs into tempura batter & coat well. Gently lay crabs in heated oil & fry 2 at a time for 3-4 min, or until golden brown. Carefully flip crabs & cook for another 3-4 min, again until golden brown. Dry crabs on paper-towel-lined plate & keep warm in oven set at 150F until other 2 crabs are cooked.
5. Place ample pool of salsa in center of each of 4 serving plates. Top w/ soft-shell crabs. Serve w/ baby field greens, dressed w/ oil & vinegar.

Entree      Serves:  4
For Chili-Lime Rub:
4 T jasmine tea leaves
2 T sea salt
2 T lime zest, chopped fine
2 T chili powder
1 T garlic, minced very fine
1 T onion powder
1 T cayenne
1 T Chinese 5-powder spice
For Grilled Game Hens:
6 T chili-lime rub (above)
4 T veg oil
4 Cornish game hens, halved, back bone removed
1. To make chili-lime rub: Place all ingredients in food processor & process until fine. Makes about 3/4 c.
2. To prepare hens: Preheat char-grill on high for 15 min, then turn down to med.
3. Lay thawed or fresh game hens on cutting board breast down. W/ sharp knife or scissors, cut out back bone.
4. Press outward on both legs so hen will lie flat. Rub each skin side of each hen w/ 1 T veg oil. Sprinkle each hen w/ 1-1/2 T chili-lime rub.
5. Grill hens on preheated char-grill for 10 min each side or until done. Serve w/ your favorite starch or salad.
SOURCE: Chef Samuel S. Palmisano, Mr. Pickwick's at Ye Olde England Inne, Stowe, Vt.

Article ©2002 Stowe Reporter All rights reserved, reprinted by permission.

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