Thursday, May 31, 2012

ITALIAN NACHOS


1ea          Hilltop Hearth                12” garlic herb tortilla, cut into 16 pieces
2oz          I/Gld                               artichoke, salad cut
1tsp         I/Gld                               capers
1oz          Bellagio                          fire roasted red peppers, chopped
1oz          Bellagio                          julienne sun dried tomatoes
1oz          Roseli                             hot banana pepper rings
2oz          Roseli                             ¼ “diced tomatoes
1tsp         Roseli                              basil pesto
1oz          I/Gld                                Kalamata olives
½ oz        Roseli                              shredded Asiago cheese
2oz          Roseli                              shredded prov/ mozz cheese

Method: deep fry the cut tortilla pieces until crispy. Place the artichokes, capers, red peppers, sun dried tomatoes, banana peppers, Kalamata olives, diced tomatoes and pesto into a skillet and simmer until hot. Place chips on a plate top with warm vegetable mixture, finish with the shredded cheeses. Place under broiler to melt the cheese and serve.

Yield: two servings

ITALIAN PORK GRILLER


5oz          Chef’s Line           smoked pork butt, pulled
1oz           I/GLD                  salad cut artichokes, chopped
1oz           Bellagio               fire roasted red pepper, diced
1oz           CVF                     diced onions, caramelized
2oz           Roseli                  fresh mozzarella
1tsp          Roseli                  basil pesto
1tsp          Bellagio               balsamic vinegar
2sl            Hilltop Hearth     Artisan garlic loaf (sliced ½ inch thick on the bias)

Method: combine the pork, artichokes, red peppers, pesto, balsamic and onions sauté until warm. Place on one piece of Artisan bread top with fresh mozzarella then place second piece of Artisan bread on top. Brush with olive oil and grill on a Panini grill.

Plate: cut sandwich place on plate and serve with homemade chips.

Yield: one serving

HOT TURKEY SANDWICH ON STUFFING BREAD


Stuffing bread

2 loaves        Hilltop Hearth        white bread (1/2” diced and dried)
1#                 CVF                       diced celery
8oz                CVF                      diced onions
4oz               Glenview Farms     butter
1T                 Monarch                poultry seasoning
6ea                Glenview Farms    large eggs
1c                  Chef’s Line           chicken stock

Method: Sweat onions and celery in butter until tender, add poultry seasoning and chicken stock and mix well, add bread and eggs mix well. Place stuffing into greased a loaf  pan. Cover with foil; bake at 350 degrees for 45 minutes or until internal temperature is 165 degrees. Cool over night, slice into ½ inch thick slices.

Yield: 16 slices

Sandwich
2 slices                               stuffing bread (warmed)
6oz       Patuxent Farms     roasted turkey (sliced)
6oz                                     roast turkey gravy

Method:  Heat the turkey in a pan with the gravy. Place the stuffing bread on a plate and top with the turkey and gravy.

Fun twist to an old classic.

HOT HARVEST CIDAR


1gal       Thirster           apple cider
1qt         Thirster           cranberry juice
1c           Monarch         dried cranberries
1c                                  dried cherries
1c                                   apricot brandy
16           CVF                lemon (twists)
16           CVF                orange (twists)
4             Monarch          cinnamon sticks

Method: heat the cider, cranberry juice, dried fruits, cinnamon sticks and brandy.
Let simmer for ten min. then remove cinnamon sticks.

Serve in a 10oz glass mug making sure you put some of the fruit in the mug and
finish with a lemon twist and orange twist.

HOME STYLE STEWED TOMATOES


16oz              Roseli                          chef style tomatoes
1ea                Hilltop Hearth              French bread ( ¾ inch dice)

Method: mix tomatoes and bread. Heat and serve.

HEART STOPPER MILK SHAKE


8oz         Glenview Farms                  vanilla ice cream
4oz         Glenview Farms                  40% heavy whipping cream
½ oz        Connoisseur                        Melba sauce
½ oz       Glenview Farms                   aerosol whipped cream topping
¼ oz                                                    shaved chocolate


Method:  place the ice cream, heavy cream and Melba sauce into a blender, mix on high until smooth and creamy. Pour into a glass top with whipped cream and saved chocolate.

Yields: one serving

Can sub any flavor in place of Melba sauce or even make adult shakes using liqueur.

HARVEST SALMON FLORENTINE


10 pc       HBank                  4oz salmon fillet
8oz          Monarch               IQF raspberry
2oz          Monarch               sugar
1#            Monarch               IQF chopped spinach
1#            Monarch               IQF blackberry
2oz          Thirster                 apple cider

Method: mix the spinach, blackberries and cider. Put a layer in the bottom of a half pan, place the salmon fillets on top and them spread the Melba sauce on top of each salmon fillet. Bake at 350 degrees for 10 min. then serve.

Melba sauce method: put the raspberries and sugar in a heavy sauce pot and bring to a boil, reduce heat and simmer until sauce is reduced by half. Then puree and strain the sauce.

Yields: 10 servings      
             4oz salmon, 1oz sauce and 3oz spinach mixture