A Reyes Holdings Company
Crispy Leek & Potato Cakes
Ingredients
8 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410 40 oz. leeks, thinly sliced 2 Tbsp. salt 2 tsp. Culinary Secrets Ground Black Pepper RFS Item 24108 1 pkg. Bountiful Harvest Hash Browns, refreshed RFS Item 31868 8 eggs, beaten 8 Tbsp. all-purpose flour 20 oz. SilverBrook Grade AA Unsalted Butter, clarified RFS Item 73410 20 oz. sour cream 2 oz. Italian parsley, finely minced
Directions
1. In a large saute pan, melt the butter and add the leeks. Saute until softened. 2. Season the leeks with salt and pepper. 3. Add the leeks to the hash browns, eggs and flour. Stir gently to combine without braking up the shreds. 4. For each cake heat 1 oz. of butter in a 10" non-stick skillet. 5. Add 8 oz. of potato mixture, flattening firmly with the back of a spatula. 6. Cover and cook voer medium heat for 3 to 4 minutes, or until golden brown. 7. Slide the cake onto a flat plate and invert over the pan to turn the cake. Cover and continue to cook until golden brown on both sides. 8. Slide onto a plate and cut into 6 equal portions. 9. Garnish with 1 oz. of sour cream and sprinkle with minced parsley.
Yield: 20 servings (8 oz. each)
Italian Almond Crusted Potato Cakes
Step 1 12.5 oz. Bountiful Harvest Instant Mashed Potato Granules Complete w/Vitamin C RFS Item 31396 4 oz. romano cheese, shredded 2 oz. SilverBrook Grade AA Unsalted Butter, melted RFS Item 73410 2 Tbsp. Italian parsley, minced 1 Tbsp. fresh garlic, minced 1 tsp. Culinary Secrets Italian Seasoning RFS Item 24290 2 tsp. salt 1/2 tsp. Culinary Secrets Ground Black Pepper RFS Item 24108 2 quarts water, boiling
Step 2 6 oz. bread crumbs, fresh 3 oz. almonds, finely ground 8 oz. olive oil
Step 1 1. Combine the mashed potatoes, cheese, butter and seasonings in a large bowl. 2. Add the water to potatoes, stir well to incorporate ingredients. Cool slightly.
Step 2 1. Combine the bread crumbs and almonds in a shallow bowl. 2. Portion the mashed potatoes, using a #8 scoop, into 4 oz. portions. 3. Shape the potato mixture into 16 3/4" thick cakes, about 3 3/4" in diameter. 4. Dredge the potato cakes in the bread crumb mixture. 5. Store the cakes in the refrigerator until needed for service. 6. For each serving, heat 1/2 oz. olive oil in a non-stick skillet over medium heat. 7. Cook cakes: 2 to 3 minutes on each side, until golden brown and cooked through.
Yield: 16 servings (4 1/2 oz. each)
Bountiful Harvest German Potato Salad
Step 1 - Dressing 24 oz. Prairie Creek Packing Gold Double Smoked Bacon RFS Item 42436 15 oz. Markon First Crop Red Onion, diced RFS Item 71336 3 oz. all-purpose flour 12 oz. Katy's Kitchen Apple Cider Vinegar RFS Item 39500 12 oz. water 3.5 oz. stone ground mustard 6 oz. sugar 1 1/2 Tbsp. salt 1 Tbsp. Culinary Secrets Ground Black Pepper RFS Item 24108
Step 2 1 gallon Bountiful Harvest Dehydrated Potato Slices RFS Item 31378 1 oz. parsley, chopped
Step 1 1. Fry the bacon until crisp, drain. Set bacon aside and return the fat to a large skillet. 2. Add the red onion and flour to the skillet, saute briefly. 3. Stir in the vinegar, water, mustard, sugar and spices; simmer for 1 to 2 minutes or until thick and of syrupy consistency.
Step 2 1. Prepare the sliced potatoes according to the package directions. 2. Toss the cooked potatoes with the warm salad dressing and bacon. Garnish with parsley. Serve immediately.
Yield: 20 servings (6 oz. each)
Serving Suggestion: Add diced dill pickle, sliced egg or green onion to the salad.
Linguica & Parmesan Croquettes
Step 1 28 oz. Bountiful Harvest Complete Instant Mashed Potato Flakes RFS Item 31514 16 oz. Linguica (Portuguese style sausage), 1/4" diced, cooked 6 oz. Villa Frizzoni Grated Parmesan Cheese RFS Item 70076 8 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410 2 tsp. salt 2 tsp. Culinary Secrets Ground Black Pepper RFS Item 24108 2 tsp. Culinary Secrets Ground Paprika RFS Item 24188 4 quarts water, boiling
Step 2 64 oz. liquid eggs, beaten 16 oz. all-purpose flour 16 oz. Panko (Japanese-style bread crumbs)
Step 1 1. In a large bowl, combine the mashed potatoes, sausage, cheese, butter, salt, pepper and paprika. 2. Add the boiling water and stir to incorporate. 3. Chill the potato filling.
Step 2 1. Using a #24 scoop, portion the potatoes into 1.5 oz. ovals. 2. Place eggs, flour and bread crumbs in separate bowls. 3. Bread the croquettes by dipping each into flour, egg, then bread crumbs. 4. Deep fry the croquettes at 350 F for 2 to 3 mniutes or until golden brown.
Yield: 54 servings (3 oz. each)
Potato Au Gratin w/Sausage & Chevre
1 pkg. (2.25 lb.) Bountiful Harvest Au Gratin Potato Casserole RFS Item 31390 24 oz. Trifoglio Mild Italian Bulk Sausage, cooked RFS Item C6792 4 oz. green onion, sliced 2 tsp. garlic, minced 20 oz. chevre (goat) cheese 5 quarts water, boiling 4 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410
1. Combine the casserole, sausage, onions and garlic in a 4" full size steam table pan. 2. Whisk the chevre cheese into the boiling water to evenly disperse. 3. Add water and butter to potatoes, stir well to incorporate ingredients. 4. Cover with foil and bake in a 400 F convection oven for 60 minutes. 5. Remove foil and continue to bake for 5 to 10 minutes.
Yield: 26 servings (8 oz. each)
Chipotle Mashed Potatoes
32 oz. Bountiful Harvest Fancy Whole Kernel Corn RFS Item 10432 16 oz. Manchego cheese, shredded 4 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410 4 oz. honey 4 oz. lime juice 1 1/2 Tbsp. cilantro, chopped 4 quarts water, boiling 1 1/2 Tbsp. chipotle in adobo sauce, pureed
1. Combine corn, mashed potatoes, cheese, butter, honey, lime juice and cilantro in a 4" full hotel pan. 2. Blend in the chipotle with the water to disperse, add to the mashed potato ingredients. 3. Stir well so that all the mashed potatoes are wet. Cover and let stand 1 minute. Fluff and serve.
Yield: 56 Servings (4 oz. each)
Bountiful Harvest Smokey Potato Soup
16 oz. Prairie Creek Packing Gold Smoked Bacon RFS Item 42436 12 oz. Markon Ready-Set-Serve 3/8" Diced Onion RFS Item 77112 12 oz. carrots, chopped 12 oz. celery, chopped 2 1/2 oz. Culinary Secrets Chicken Base RFS Item 12208 1 tsp. Culinary Secrets Spanish Paprika RFS Item 25318 1 gallon water 16 oz. Bountiful Harvest Instant Mashed Potato Granules w/Vitamin C RFS Item 31396 8 oz. heavy cream 1 Tbsp. fresh thyme, chopped 2 tsp. salt 1/2 tsp. Culinary Secrets Ground Black Pepper RFS Item 24108
1. Render the fat from the bacon in stock pot. 2. Saute the onion in the bacon fat until translucent, add the carrots and celery. 3. Saute the vegetables for 4 to 5 minutes. Stir in the chicken base, pimenton and water. Bring to boil, reduce heat and simmer for 15 to 20 minutes. 4. Return the soup to boil and whisk in the mashed potatoes to thicken soup. 5. Reduce the heat, stir in heavy cream and season with thyme, salt and pepper.
Pineapple & Jalapeno Salsa
2 cups Markon First Crop Flavor Packed Golden Pineapple, chopped finely, RFS Item 67122 1 cup mango, chopped finely 1/2 cup red bell pepper, chopped finely 1/2 cup red onion, diced 2 Tbsp. Markon Jalapeno Peppers, chopped finely RFS Item 78457 1/4 cup Markon Ready-Set-Serve Cilantro, chopped finely RFS Item 78015 2 Tbsp. lime juice 1 Tbsp. brown sugar 1 tsp. cumin, ground and toasted 1/4 tsp. kosher salt 1/8 tsp. black pepper, freshly cracked
Mix all ingredients in a large bowl.
Yield: 4 cups
Serving Suggestions: Serve with tortilla chips or over grilled fish or chicken.
Twisted Macaroni & Cheese
3 lb. Villa Frizzoni Rotini Pasta, cooked al dente RFS Item 25490 6 lb. SilverBrook 1/2" Diced White Meat Chicken RFS Item 61972 2 cups roasted red peppers, diced 1/2" 1/4 cup fresh rosemary, chopped salt and ground black pepper, to taste 2 quarts half-and-half 3 Tbsp. roasted garlic, chopped fine 8 cups San Pablo Queso Blanco, grated RFS Item 71926
3 cups coarse bread crumbs 1 cup melted butter
1. Preheat oven to 375 F.
2.Gently fold together the pasta, chicken, roasted peppers, rosemary, salt and pepper in a large mixing bowl.
3. Heat the half-and-half with the roasted garlic in a thick bottomed saucepan over medium heat. Add 6 cups of the grated cheese and mix well over low heat until smooth.
4. Add sauce to the bowl with pasta mixture, gently fold together until well blended.
5. Divide pasta mixture among 12 ovenproof bowls. Sprinkle with remaining cheese and the bread crumbs. Drizzle breadcrumbs with melted butter.
6. Bake in preheated oven for 15 minutes, until heated through.
Yield: 12 servings
BLT Brushetta
8-10 slices Prairie Creek Packing 18/22 Count Single Slice Bacon (RFS Item 42436) 3-4 plum tomatoes, seeded and chopped (approx. 1 1/3 cup) 1 cup leafy green lettuce, chopped 2 Tbsp. fresh basil leaves, chopped 1 garlic clove, minced 1/4 tsp. salt 1/4 tsp. black pepper 1/3 cup feta or blue cheese, crumbled 1/3 cup. olive oil (approximate) 2 loaves french bread, cut into 1/4" slices
In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices and place on baking sheet. Bake at 400 F, turning once, for 7 minutes per side, or utnil crisp and golden brown; cool. Spoon about 1 Tbsp. of topping onto each toast round.
Yield: 24 Brushetta
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