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

HARVEST PORK MEDALLIONS

3ea         Stock Yards                     3oz pork tenderloin medallions

1oz         CVF                                 sliced mushrooms

1oz         CVF                                 granny smith apples (cored and sliced)

½ oz       Monarch                           pecan halves

½ oz        Monarch                         dried cranberries

1oz         Glenview Farms               heavy cream

1oz                                                  apple jack brandy

1oz         Patuxent Farms                veal demi-glace

                                                        Salt n pepper to taste

2oz         Roseli                               Gemelli pasta (cooked)

Method: season the pork medallions and sauté until cooked thru. Add the mushrooms, apples, pecans and cranberries sauté for one minute then deglaze the pan with brandy, add the cream and demi-glace reduce by half and serve over a bed of the pasta.

Yield: one serving

HARVEST CHOWDER

2cn         Hbanks                           chopped sea clams

1cn         Hbanks                            sea clam juice

2#                                                  Crimini mushrooms (sliced)

8oz          CVF                               diced red onions

8oz          CVF                               diced celery

8oz                                                 leeks (sliced)

8oz                                                 zucchini (sliced)

8oz                                                 yellow squash (sliced)

16oz         CVF                               red potatoes (diced)

16oz         Roseli                            diced tomatoes

1oz           CVF                               fresh parsley (chopped)

1oz           Roseli                             Chopped garlic

1tsp          Monarch                         oregano leaf

1tsp          Monarch                         thyme

1T            Monarch                         six pepper blend

2T            Monarch                         corn starch

2oz           Roseli                             olive oil

Method: Sweat the onions, garlic, leeks, celery, zucchini, squash and mushrooms in the

olive oil until tender. Then add the juice from the clams, the clam juice, potatoes, tomatoes and seasonings simmer until potatoes are tender. Bring to a boil add corn starch

to thicken, add chopped clams and parsley simmer two minutes and serve.

Yield: 240 oz

HARVEST BREAD PUDDING

3#     bread, 1 inch pieces (cinnamon, raisin or white)

6 ea   eggs

1qt    milk

1qt    heavy cream

1T     vanilla extract

2c      chopped walnuts

2c     dried cranberry

2c      sugar

1T     ground cinnamon

Mix bread, walnuts and cranberries and place in a greased baking pan. In a mixing bowl combine remaining ingredients mix well, pour mixture over bread and mix gentle with a spoon to help bread absorb the custard mixture. Bake in a 350 degree oven for 45 min to one hour or until a knife comes out clean. Serve warm.

GRILLED VEGETABLE PARMIGIANA

1 slice                                                           eggplant (cut length wise)

2 slices                  CVF                                yellow squash (cut length wise)

2 slices                  CVF                                zucchini (cut length wise)

2 slices                  CVF                                 portabella mushroom (sliced)

½ oz                      Bellagio                           fire roasted red pepper (diced)

1 oz                       Monarch                          Chateau Classic dressing

2 oz                       Roseli                               shredded mozz/prov

3 oz                       Roseli                               marinara sauce

½ oz                      Roseli                               shredded parmesan cheese

Method: marinate the vegetables in the dressing and then grill. In an oven safe dish layer the vegetables with a little marinara and parmesan cheese between each layer. Top with remaining sauce and mozz/proc cheese. Bake at 350 degrees for 15 minutes.

Yield: 1 serving

GRILLED MEDITERRANEAN BEEF

1ea          Stock Yards               14oz NY strip steak USDA Choice

1oz          Roseli                        Gorgonzola cheese

1/2oz       Bellagio                     Sun dried tomatoes (chopped)

1/2oz       I/GLD                        Kalamata olives (chopped)

1/2tsp      Monarch                    Garlic and Herb seasoning

1/2tsp      Monarch                     Six Pepper blend

Method: Cut a pocket in to the main eye of the steak to hold the filling. Mix the

tomatoes, olives, Gorgonzola and garlic & herb seasoning together, then stuff the

pocket of the steak with cheese mixture. Season the out side of steak with Six Pepper

and grill to temperature.

Yield: one serving

GREEK CHICKEN

2ea      Patuxent Farms            3oz boneless/skinless chicken breast

1oz      I/GLD                          salad cut artichoke hearts

1oz      Monarch                      IGF chopped spinach

½ oz    I/GLD                          Kalamata olives

½ oz    Roseli                           julienne sun dried tomatoes

½ tsp    I/GLD                         capers

2oz       Monarch                     white wine

½ tsp    Roseli                         chopped garlic

1oz       Glenview Farms         crumbled feta cheese

                                                Salt and pepper to taste

1tsp       Bellagio                     extra virgin olive oil

Method: sauté the chicken breast until golden brown on both sides in vegetable oil. Drain off cooking oil and add the artichokes, spinach, olives, sun dried tomatoes, garlic, capers, wine and salt n pepper simmer for a few minutes. Remove from heat add the feta cheese and olive oil, toss to mix and serve.

Yield: one serving

GRAND FINALE NACHOS

1ea.      El Pasado                      flour tortilla (cut into wedges)

3oz       Monarch                       mixed berries (thawed)

4oz       Glenview Farms           French vanilla ice cream

1oz       Glenview Farms           whipped topping

1/2oz    Monarch                       chocolate syrup

1/2oz    Monarch                       caramel sauce

1/2oz    Monarch                      Melba sauce

1tsp       Monarch                      ground cinnamon

1T         Monarch                      sugar

Method: Deep fry tortilla chips. Immediately after frying, coat with cinnamon and sugar.

Arrange chips on plate. Put a scoop of ice cream in center and top with berries, chocolate syrup, caramel sauce, Melba sauce and whip topping.

Yield: 1 serving     

GRAMA'S SLAW

2#         CVF                        Cole slaw shred

8oz       Monarch                  Paris dressing

4oz       Monarch                  mayo

Method: combine all ingredients, mix well and serve.

Yield: 10/4oz servings

GEORGIA CHICKEN

2ea         Patuxent Farms              4oz boneless/skinless chicken breast

3oz         Monarch                         IGF peaches

2oz         Glenview Farms             hvy cream

1oz                                                 peach brandy

¼ tsp       CVF                               fresh mint (chopped)

Method: heat some oil in a pan and sauté the chicken until golden brown on both sides.

Deglaze the pan with the brandy add the peaches and cream reduce by half, add mint and plate.

Yield: one serving

GARDEN MUFFULETTA

1ea               Hilltop Hearth            peasant boule bread

2sl                Glenview Farms         pepper jack cheese

3ea               CVF                           zucchini, sliced

1oz               Bellagio                      fire roasted red pepper

1 oz              CVF                           sliced red onion

1oz               CVF                           sliced white mushrooms

3ea               CVF                           yellow squash, sliced

1ea               CVF                           eggplant, sliced

4ea               Monarch                     asparagus spears

2oz               Monarch                     balsamic dressing

1oz               Monarch                     extra heavy mayonnaise

1tsp              Roseli                         basil pesto

1oz               Beyond                       butter substitute

Method: marinate vegetables in the balsamic dressing then grill them. Mix the mayonnaise and pesto together for sauce. Cut top off and remove some of the bread from inside the boule bread to form a cavity for stuffing. Inside the bread spread half the sauce and one piece of cheese, layer the vegetables, top with slice of cheese and the other half of the sauce. Place top back on the boule and brush with the butter substitute. Grill in sandwich press until golden brown, 3-4 minutes. Serve on a small bread board with a steak knife stuck into the sandwich.

Yield: 1 sandwich   

FIESTA EGGS

1ea          Hilltop Hearth         sliced .75oz butter croissant (toasted)

3ea          Glenview Farms      large eggs

2ea          Patuxent                   1.5oz cooked sausage patty (heated)

3oz          El Pasado                 Monterey jack cheese sauce (warmed)

1oz          El Pasado                 medium thick n chunky salsa

½ oz        Glenview Farms       half and half

Method: mix the half/half and the eggs together then cook. Place the croissant on a plate open face, place a sausage patty on each half of the croissant and top each sausage patty with half the scrambled eggs. Finish the egg with the cheese sauce and top with salsa.

Yield: one serving

FAR EAST VEGETABLE SOUP

96 oz         Chef’s Line              chicken stock

192oz                                         water

4oz                                             sriracha sauce

16oz          Pacific Jade             soy sauce

2#                                              Savoy cabbage (shredded)

1#                                              snow peas, fresh (julienned)

1#                                              fresh bean sprouts

1#             Pacific Jade              sliced water chestnuts

1#             Pacific Jade              sliced bamboo shoots

1#             CVF                          shredded carrot

1#             CVF                          green onion, sliced

1#                                               tofu (1/4 “dice)

Method: combine all ingredients except the snow peas, green onions and tofu, bring to a boil reduce heat simmer 30 minutes. Add remaining ingredients simmer 10 minutes and serve.

Yield: 420oz

ENCHILADA DIP

2#             CLS T               chicken enchilada soup

1 #10cn     El Pasado         Monterey jack cheese sauce

1tsp           Monarch           grnd cumin

1#              Patuxent           cooked diced chicken meat

4#              El Pasado         tri color tortilla chips

Method: combine all ingredients except chips, mix well and heat to 180 degrees

Yield: 28- 5oz servings with 2oz of chips

ECLAIRS

Yield:  20-22

 Chef’s Line     Vanilla Crème                                              1#              

Bittersweet chocolate, chopped                                            8 oz

Pate a Choux Dough:

Glenview Farms       unsalted butter                                   6 T

Hilltop Hearth          flour                                                     1 c

 Water                                                                                     ¾ c

Glenview Farms        Eggs                                                   4 each

To make the dough:

·        In a medium saucepot over medium heat, combine the water and the butter.  Bring to a rolling boil.  Remove from heat and add the flour all at once.  Stir with a wooden spoon to incorporate the flour.  Return the pot to the heat and cook for 1 minute, stirring constantly.  The mixture should form a ball.

·        Transfer mix to a mixing bowl with a paddle attachment and mix for 1-2 minutes.  Add the eggs one at a time, allowing for each egg to be incorporated thoroughly before adding the next.  Beat until dough is thick and ribbony.

·        Using a pastry bag, pipe 2” long “fingers” onto a lined baking sheet 2” apart. Bake at 400 degrees for 10-12 minutes until the éclairs are golden brown.  Turn the oven down to 350 and bake for another 10 minutes.  Turn the oven off and remove trays after another 5 minutes.  Allow to cool completely before filling.

To fill the éclairs, have the vanilla crème in a pastry bag using a small metal tip. On the bottom of the éclair, poke 2 holes, filling with crème each time.  Do this with all of the baked éclairs.

Melt the chocolate in a double boiler.  Dip the top half of the éclair in the melted chocolate and allow to set before serving.

Keep covered in the cooler.

DRUNKEN CHICKEN

1ea                Patuxent                     8oz boneless skin on chicken breast

1oz                CVF                            sliced white mushrooms

1oz                                                   oyster mushrooms, sliced

1oz                CVF                           portabella mushrooms, sliced

1oz                                                   shiitake mushrooms, sliced

¼ tsp             CVF                           fresh parsley, chopped

2oz                Glenview                   heavy cream 40%

2oz                                                   brandy

1/8 tsp           Monarch                     six pepper blend

½ oz              Beyond                       liquid butter sub

Method: sauté the chicken breast skin side down in the Beyond until the skin is crisp and golden brown turn chicken over and cook for 10 minutes at a low heat. Add all the mushrooms and sauté for two or three minutes, add the brandy and burn off the alcohol, add the cream, six pepper blend and reduce by half. Add the parsley and serve.

Yield: 1 serving

DOWN HOME WAFFLE

24oz   Patuxent               diced chicken meat

1#      Monarch               5 way mixed vegetables

32oz                                roast chicken gravy

8oz    Glenview Farms   heavy cream

1oz    CVF                      parsley (chopped)

8ea    Hilltop Hearth       Belgian waffles

Method: combine all ingredients except the waffles and heat

Plate: ladle 10oz of chicken mixer over top of a toasted waffle

Yield: 8 servings

DELTA WEDGE SALAD

1 hd              CVF                         iceberg lettuce (cut into thirds)

1 ea              Patuxent Farm          pork tenderloin (cleaned and butterflied)

1T                Monarch                   Cajun spice blend

6 oz             Glenview Farms        shredded pepper jack cheese

2 ea              CVF                          5x6 tomatoes (cut into wedges)

2oz               CVF                          sliced red onion

2 oz              CVF                          shredded carrot

9 slices         CVF                          cucumber (sliced)

2 oz              Monarch                    sliced ripe olives

9 oz              Monarch                    buttermilk ranch dressing

Method: season the pork with the Cajun spice and grill until done. Let meat rest for 10 minutes and then slice. Place one wedge of the lettuce on each plate, arrange a third of the pork and the vegetable around the wedge. Top with 2oz of cheese and 3oz of dressing.

Yield: 3 servings

        

CRUSTACEAN BISQUE

1-4#    Classic Tureen     lobster bisque

1#       Harbor Bank        60-80 ct scallops (raw)

1#       Harbor Bank        91-130 P&D shrimp(raw)

1#       Harbor Bank        claw crab meat

1 qt    Glenview Farms   heavy cream

1 pt                                  sherry wine

1#       Bellagio                fire roasted red peppers, diced small

Method: combine all ingredients heat to 180 degrees, simmer five minutes

Plate style:  can be served as a soup or over pasta for an entrée.

Yield: 160 oz

CREOLE CHICKEN GNOCCHI

24oz      Psado             ckd chicken fajita meat

8oz        Monarch        fajita vegetable blend

24oz      Roseli            chef style tomatoes

4oz        Roseli            banana pepper rings

4oz                              white wine  

8oz        CVF              sliced mushrooms

2#         Roseli             Gnocchi

Method: cook gnocchi set aside. Combine remaining ingredients and simmer for 10 min.

Place a portion of gnocchi on plate and top with chicken and sauce mixture.

Yield: 8 servings