A Reyes Holdings Company
Tropical Coconut Rice with Grilled Hidden Bay Shrimp
Ingredients
4 cups water 2 cups coconut milk 3 cups uncooked long grain wild rice 1" fresh ginger 1 cup pineapple tidbits 1 cup shredded coconut, toasted 3 Tbsp. fresh cilantro, minced 2 Tbsp. olive oil 1 cup red bell pepper, minced 1 cup red onion, minced 1 cup cashews, chopped and toasted 60 20-25 P&D Tail-off Hidden Bay Shrimp (RFS Item 54164)
Directions
1. Bring water and coconut milk to boil. Stir in rice and ginger. Cover. Reduce heat to low and simmer 20 minutes until liquid is absorbed. Transfer to bowl.
2. Add pineapple, coconut and cilantro to rice, stir to combine.
3. Heat olive oil in pan. Add vegetables and saute until softened. Add vegetables and cashews to rice, stir to combine.
4. Place grilled shrimp on bed of coconut rice. Garnish with fresh cilantro. (Makes 12 servings)
Smoke n' Fire Fries
Orange-Chipotle Dip
6 oz. Orange Juice Concentrate 4 Tbsp. Chipotle Chile in Adobo Sauce, pureed 12 oz. Mayonnaise 24 oz. Sour Cream
Smokey Fry Seasoning
2 oz. Ground Piementon (Spanish Smoked Paprika) 4 oz. Salt, finely ground 1 oz. Sugar, finely ground
7 lbs. Simplot Natural Crisp Straight Cut 5/16" Beer Battered French Fries
Orange-Chipotle Dip: Whisk togther orange juice concentrate, chipotle, mayonnaise and sour cream. Cover and refrigerate until service.
Smokey Fry Seasoning: Blend the piementon, salt and sugar together. Pour into shaker and reserve for service.
To Serve: Fry 8 oz. of the Simplot fries according to package directions. Remove from the fryer and drain them briefly. Transfer the fries to warm stainless steel bowl, sprinkle with Smokey Fry Seasoning and toss to coat. Serve with 3 oz. cup of the Orange-Chipotle Dip.
Bountiful Harvest Mediterranean Fries
Tapenade Sauce
14 oz. Artichoke Hearts, drained 2 oz. Pine Nuts, toasted 2 oz. Capers 2 tsp. Lemon Juice 3 Garlic Cloves 1 Tbsp. Fresh Rosemary 2 Tbsp. Parsley, finely chopped 10 oz. Mayonnaise
Fries
4.5 lbs. Bountiful Harvest Marathon 3/8" Clear Coat French Fries (RFS Item 62288) Olive Oil, as needed 3 1/2 tsp. Sea Salt, finely ground 3 oz. Asiago Cheese, finely ground 7 tsp. Parsley, finely chopped
Tapenade Sauce: Combine artichokes, pine nuts, capers, lemon juice, garlic, rosemary and parsley in a food processor. Pulse and puree the ingredients until a coarse paste is formed. Remove paste from processor bowl and stir in mayonnaise. Refrigerate and hold for service.
Fries: Fry 10 oz. of Bountiful Harvest fries according to package directions. Remove from fryer and drain them briefly. Transfer fries to warm stainless steel bowl, mist with olive oil and sprinkle with 1/2 tsp. salt, 1 Tbsp. Asiago cheese, and 1 tsp. of parsley. Toss to coat. Serve immediately with 4 oz. of Tapenade Sauce.
Roast Pork Tenderloin with Cherry-Cranberry Glaze
2 whole pork tenderloins (a total of about 1 1/2 - 2 lbs.) 1 16 oz. can unsweetened tart cherries Cherry-flavored juice 4 tsp. cornstarch 1/4 cup brown sugar 1/2 cup dried cranberries 1 tsp. yellow mustard
1. Heat oven to 425 degrees F. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for 20-25 minutes, until internal temperature (measured with meat thermometer) reads 155 - 160 F.
2. Meanwhile, drain cherries, reserving juice. Add enough cherry flavored juice to make 1 cup. In a small bowl, stir cornstarch in 2 tablespoons of juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard.
3. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.
Servings: 4-6 Nutrition Information (per 3 oz. serving): 220 Calories; 4.1g Fat; 1.5g. Saturated Fat; 70mg Sodium; 24g Protein; 75mg Cholesterol.
Apple Sweet & Sour Brats
Drain sauerkraut and wash in colander with cold water. Squeeze out water. Simmer sauerkraut in a pot with a small jar of applesauce and enough apple juice to steam it.
In a saute pan, brown some sliced onions in butter. When browned, sprinkle in some brown sugar and raise the heat to high to caramelize the onion. Add chunks of fresh apple. Lower the heat and saute for a few minutes. Add apples and onions to sauerkraut. Add salt and pepper to taste and sprinkle a little cinnamon.
Grill brats on open fire. Serve sauerkraut on platter topped with grilled brats.
SilverBrook Chicken Ranch Pizza
28 oz. sourdough dough ball (or enough dough for 16" pizza) 3 oz. chopped garlic mixed with 2 oz. olive oil 3 oz. Culinary Secrets Heartland Ranch Dressing (RFS Item 12432) 2 cups Villa Frizzoni Pizza Blend Cheese, shredded (RFS Item 71200) 1 cup Cobblestone Market Fancy Shredded Mild Cheddar Cheese (RFS Item 76432) 3/4 cup Markon yellow onion, sliced (RFS Item 79574) 1/2 cup Prairie Creek Packing Bacon Topping (RFS Item C6148) 1 cup SilverBrook Chicken Strips, cooked and diced (RFS Item 65632) 3/4 cup chopped fresh tomatoes
Hand-form dough to a 16-inch round and let rise to twice its size. Roll edges to make a crust and spread garlic/olive oil mixture. Top with ranch dressing, 1 cup Pizza blend cheese, 1/2 cup cheddar. Layer onions, bacon. chicken and tomatoes on top, sprinkle with remaining cheeses. Bake 10 minutes in a conveyor oven at 420 degrees F.
Recipe courtesy of Wisconsin Milk Marketing Board
Rich's Meat Combo Pizza
1 16-inch Rich's Della Suprema Sheeted Dough Olive oil, as needed 8 oz. pizza sauce 10 oz. mozzarella 3 oz. ground beef 3 oz. cooked Italian sausage, crumbled 3 oz. cappicola or 3 oz. ham, sliced 2 oz. cooked bacon, crumbled 1.25 oz. (20) pepperoni slices
1. Remove sheeted dough from freezer and allow to thaw overnight in retarder or oiled pans covered with plastic to prevent drying OR same day, remove from case. Cover and thaw at room temperature 2-3 hours.
2. Transfer thawed shells to oiled pizza pans or screens and allow to double in size.
3. Cover with plastic or brush with oil to prevent drying out during thawing.
4. Dock to minimize blistering and bubbling during baking.
5. Brush dough with olive oil. Spread pizza sauce over dough, leaving border around the edge. Sprinkle dough with half of the mozzarella cheese. Evenly distribute meats on dough, sprinkle with remaining mozzarella cheese.
6. Bake according to time and temperature for your oven type.
Seared Alaska Halibut Fillets in Escabeche
1/2 cup extra-virgin olive oil 6 5 to 6 oz. Boneless, skinless Alaska Halibut fillets, about 3/4-inch thick 2 medium white onions, sliced 1/4-inch thick 3 medium carrots, peeled and cut into 1/4-inch cubes 6 garlic cloves, peeled and quartered 3 bay leaves 6 sprigs fresh thyme 6 sprigs fresh marjoram leaves, roughly chopped 3 whole cloves 1/4 tsp. fresh ground black pepper 2-inch piece Cinnamon stick, preferably Mexican canela 1/4 cup cider vinegar 1 cup water or broth Salt, as needed 3 to 4 fresh or pickled jalapeno chiles, stemmed, seeded and cut lengthwise into thin strips
Browning the Halibut: In a large heavy skillet, heat the olive oil over medium-high. Pat the halibut fillets dry with paper towels, then lay them in a single, uncrowded layer in the hot oil (you may need to do this in batches depending on the size of your pan and fillets). Brown richly on one side, 3 to 4 minutes, then flip the fillets over and brown the other side, letting the halibut cook until it flakes under firm pressure, 2 or 3 minutes more. Remove the fillets to a plate and set aside.
The Escabeche: Reduce the heat under the pan to medium and add the onions, carrots and garlic. Stir regularly until the onions are translucent and carrots almost soft, about 5 minutes. Add the bay leaves, thyme, marjoram, cloves, black pepper, cinnamon, vinegar and water or broth. Cover and simmer over medium-low heat for 15 minutes to bring the flavors together. Taste and season with salt, usually about 3/4 teaspoon, then stir in the jalapeno strips.
Serving: If you want to serve the dish warm, simply lay the fillets over the simmering escabeche, cover and gently heat for 4 to 5 minutes. It's easiest to serve the warm dish by placing a piece of halibut on each of 6 dinner plates, then spooning a portion of the brothy excabeche over each one, arranging the branches of herbs decoratively on top. To serve the dish cool, place a piece of halibut on each of the 6 dinner plates and spoon the escabeche over it all. As it cools, the fish and vegetables will absorb much of the liquid.
Advance Preparation: When serving the dish warm, you can brown the halibut and simmer the escabeche several hours in advance. Rewarm the halibut and escabeche just before serving. When serving the dish cool, it's best served the day it's made, but it will keep a day or two in the refrigerator; the dish is best when allowed to come to room temperature before serving.
Chipotle Glazed Alaska Salmon with Spicy Peanut Salsa
4 Garlic Cloves 2 Guajillo or Ancho chiles, stemmed, seeded and torn into large pieces 2 cups Salted peanuts, skinless, roasted 5 canned Chipoltle chiles, removed from liquid Salt (to taste) 1/2 cup Honey 8 5 to 6 oz. Hidden Bay Salmon Fillets (RFS Item 52782) Fresh cilantro, chopped roughly, for garnish
For the Salsa: In dry skillet, roast garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In the same skillet, toast the chiles, using a spatula to press them against the heated surface until aromatic - you may see faint whisps of smoke. Cover with hot water and rehydrate for 20 to 30 minutes. Drain and transfer to a blender with the garlic, peanuts, and 3 of the canned chipotles. Pour in water to the level of peanuts and blend to a smooth puree. If necessary, stir in more water to give the mixture the consistency of an easily spoonable salsa. Season with salt, usually about 1/2 teaspoon.
For the Salmon: Heat a broiler. In a food processor combine the remaining 2 chipotle chiles with the honey and 1/2 teaspoon salt. Puree. Lay the fillets on a lightly oiled baking sheet and position 4 inches below broiler. Broil 2 minutes, flip the pieces of fish and return to broiler for 2 more minutes. Brush heavily with the glaze, return under the broiler and cook until as done as you like, usually 2 more minutes for medium to medium-rare salmon. Serve with the peanut salsa and a sprinkling of chopped cilantro.
Cobblestone Market Honey-Apricot Glazed Ham
1 10 lb. Cobblestone Market Natural Hardwood Smoked Gourmet Buffet Ham (RFS Item 49800) 1 6 oz. orange juice concentrate, thawed 1/3 cup apricot jam 1/4 tsp. Culinary Secrets Ground Cloves (RFS Item 24162) 1 cup honey 1/3 cup soy sauce 1/2 tsp. Culinary Secrets Ground Nutmeg (RFS Item 24084)
Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl. Bake ham 30 minutes; pour glaze over ham and continue to bake until hame is heated through, about a total of 1 to 1-1/2 hours.
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