SMOKED SHRIMP & SCALLOP CHOWDER W/ CORN Soup, Hot              Serves:  8 INGREDIENTS: 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 INSTRUCTIONS: 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. SOFT-SHELL CRABS W/ MANGO SALSA Entree             Serves:  4 INGREDIENTS: 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 INSTRUCTIONS: 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. CHILI-LIME RUBBED GRILLED CORNISH GAME HEN Entree      Serves:  4 INGREDIENTS: 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 INSTRUCTIONS: 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.