Creamy Green Chile and Bay Shrimp Chowder

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This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.


  • 1 ½ cups W.C.’s Green Chile Sauce (see recipe)

  • 4 cups homemade chicken stock

  • 3 cups white sauce (see Joy of Cooking)

  • 1 cup peas, shelled or frozen

  • 2 cups potatoes, peeled and cut into ½ inch cubes

  • 1 medium onion, chopped

  • 2 tablespoons minced garlic

  • 1 teaspoon thyme leaf

  • 3/4 teaspoon basil leaf

  • 1 pound bay shrimp left whole

  • 1 cup milk


In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer. Blend in the white sauce by whipping vigorously. Add the remaining ingredients except the milk and simmer for 15 minutes. Then add the milk slowly, stirring constantly to avoid burning. Serve hot, garnished with croutons.

W.C.’s Green Chile Sauce

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This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but “designed for a meat-eater’s taste,” according to W.C. It is easily frozen or canned.


  • 6 cups chopped hot New Mexican green chile

  • 1 clove garlic, minced

  • 1 medium onion, coarsely chopped

  • 1/8 teaspoon ground coriander

  • 1/2 tablespoon red chile powder

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon cumin powder

  • 1 tablespoon salt

  • 10 cups water

  • 2 tablespoons cornstarch

  • 1 1/2 cups water


In a large pan, combine the green chile, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and water. Bring to a boil and boil, uncovered, for 1 hour.

In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes.

Kula Greens w/ Ginger Chile & Caramelized Macadamia Nut

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When Melissa attended the Chefs’ Festival at the Kapalua Wine Symposium, Roger Dikon (executive chef of the Maui Prince Hotel), gave her this exotic and terrific recipe. Serve it at your next party to really impress your guests with your good taste.


For the Dressing:

  • 3 egg yolks

  • 1/3 cup minced ginger

  • 2 tablespoons soy sauce, Japanese shoyu preferred

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon dark sesame oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1 tablespoon Dijon mustard

  • 2 fresh chile piquins, stems and seeds removed, diced, or substitute serranos

  • 1 1/2 cups macadamia nut oil or substitute peanut oil

  • 2 tablespoons water

  • Juice of 1 lemon

For the Caramelized Macadamia Nuts:

  • 1 tablespoon dark brown sugar

  • 2 tablespoons water

  • 3/4 cup diced Macadamia nuts

For the Salad:

  • 1 1/2 cups Kula greens (mixed baby lettuce)

  • 1 cup dried mixed fruit, such as papaya, mango, cherries or raisins


For the Dressing:

In a blender or food processor, mix the egg yolks, ginger and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and mix well. Blend or pulse at low speed and slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

For the Caramelized Macadamia Nuts:

Heat the sugar in a heavy skillet until it melts. Stir in the water and add the nuts and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Cool to room temperature.

For the Salad:

To assemble the salad: Thoroughly toss the dressing with the greens until well coated. Sprinkle in the dried fruits and garnish with the macadamia nuts.