Chef Dan’s Gazpacho Soup
Chef Dan’s Gazpacho Soup
Perfect for summertime
Spanish Style, medium flavor
3 46oz cans of tomato juice
4 cucumbers peeled, seeded, diced
3 bunches of green onion, diced
4 green peppers, diced
2 medium poblano peppers, diced without seeds
4 cups diced tomatoes
2 bunches cilantro
2 cups diced celery
2 TBS onion powder
2 TBS garlic powder
3 TBS salt
½ cup olive oil
½ cup salad oil
1 TBS Tabasco sauce
1 TBS black pepper
¼ cup Worcestershire sauce
½ cup cider vinegar
½ cup sugar
2 TBS dill
1 TBS cumin
Mix all ingredients together, keep refrigerated
Makes 1 ½ gallons
“Snowman Soup”
also know as Cream of Potato
“Makes 12 Healthy Servings”
Chef Dan Strackbein
of Rochester Deli, Inc. in Historic Downtown Waukesha
2lbs. Russet potatoes, peeled and diced (snowman’s body)
1 large carrot, diced (snowman’s nose)
2 ribs of celery, diced (snowman’s arms)
1lb. bacon, cooked and crumbled (snowman’s eyes and mouth)
1 medium onion, diced
2 quarts chicken stock
1 TBS chopped garlic
1 tsp. thyme leaves
1 tsp. white pepper (snowflakes!)
2 cups half and half
½ cup salad oil
¼ lb. butter
½ cup flour
salt
Heat salad oil in a 5 quart stock pot. Add onion, celery and carrots. Cook until onions are clear, add garlic, thyme. Add chicken stock and potatoes, bring to a boil. Simmer for 20 minutes. Add bacon and half and half. Simmer for 20 minutes. Melt butter in a sauce pan, add flour, cook just 2 minutes.
Add to stock pot, whisk until smoooooooth!
Simmer 5 minutes, add salt and white pepper to taste!
Enjoy with your favorite crusty bread for a perfect winter meal!
Dan’s Red Dill Potato Salad (Serves 6-8)
Combine in a large bowl:
2 lbs. boiled until tender red potatoes (leave peels on). Cut into ½” chunks.
4 chopped scallions, greens included
4 diced celery ribs
1 can pimentos, chopped
Combine the following ingredients:
¼ cup cider vinegar
¼ cup white sugar
1 tsp. salt
1 TBS Dill Weed, fresh if available
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
2 TBS Cilantro, fresh if available
Toss with the potato mixture
Combine ¼ cup honey mustard, ¼ cup salad oil. Toss with potato mixture.
Garnish with fresh cilantro!