A Reyes Holdings Company
Turkey & Smoked Cheddar Croquettes with Smoked Tomato Sauce
Ingredients
Croquettes
1/2 lb. SilverBrook Unsalted Grade AA Butter RFS Item 73410 1/2 c. bacon grease 1 lb. ground turkey 1-1/2 c. all-purpose flour 1/2 c. Markon Ready Set Serve 1/4" Diced Yellow Onions RFS Item 79828 8 cloves fresh garlic 1 qt. half and half cream 1 tsp. fresh thyme, chopped 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018 1/8 tsp. freshly grated nutmeg 2 c. smoked cheddar cheese, grated 1 c. minced scallions 2 c. all-purpose flour 12 large eggs, beaten 2 Tbsp. cold water 4 c. Japanese Panko bread crumbs salt and pepper to taste
Tomato Sauce
12 medium very ripe red tomatoes 2 small yellow onions 2 Tbsp. Bountiful Harvest 24% Fancy Tomato Paste RFS Item 12054 2 lemons, juiced 4 Tbsp. extra virgin olive oil 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018
Directions
1. Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in 1-1/2 cups of flour to make a roux. Cook for 3-4 minutes, continually stirring. 2. Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point. 3. Fold in seasonings, cheese, scallions, and salt and pepper to taste. Cover and let cool in the refrigerator until completely set. 4. After turkey mixture is set, mix remaining 2 cups of flour with salt and pepper to taste. 5. In a separate bowl, combine beaten eggs, 2 Tbsp. cold water and salt and pepper to taste. 6. In a third bowl, combine Japanese bread crumbs with salt and pepper to taste. 7. Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs. 8. Deep fry at 365 F until the internal temperature reaches 165 F and are lightly golden.
1. Smoke tomatoes and onions over hickory and mesquite wood. 2. Puree tomatoes and onions in blender with basil, tomato paste and lemon juice. 3. Once pureed, slowly stream in the extra virgin olive oil. 4. Strain through a course strainer and add the crushed red pepper. 5. Season to taste with salt, pepper and lemon juice if needed.
To Serve
1. Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce.
Ham & Bleu Cheese Scalloped Potatoes
Yield: 32 servings (8 oz. each)
5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978
Directions:
Chorizo Cheese Bread
1 serving
May substitute bread currently used for garlic toast or cheese bread for Ciabatta bread.
Wisconsin Three-Cheese & Artichoke Potstickers w/Roasted Tomato Salad & Stravecchio Crema by Chef Rhys Lewis
Potstickers
12 baby artichokes (canned may be substituted) 1/4 cup olive oil 6 cloves garlic, peeled and chopped 6 shallots, peeled and chopped 1 qt. chicken stock 1 lemon, squeezed 4 sprigs fresh thyme salt and pepper, to taste 1 c. Wisconsin Aged Provolone Cheese 1 c. Wisconsin Parmesan Cheese, shredded 1 c. Wisconsin Asiago Cheese, shredded 2 Tbsp. whole grain mustard 48 wonton wrappers 1/2 c. water
Roasted Tomato Salad
8 plum tomatoes, sliced 12 crimini mushrooms, quartered 6 Tbsp. extra virgin olive oil 2 cloves garlic, chopped 2 tsp. fresh rosemary, chopped salt and pepper, to taste
Wisconsin Stravecchio Crema
1 c. heavy cream 1 c. Wisconsin Stravecchio Parmesan Cheese, grated
1. For fresh baby artichokes, trim outer leaves and cut 1/4 to 1/2 inch off the top of the artichokes. Heat olive oil in saucepot; add garlic and shallots and saute until translucent. Add artichokes, chicken stock, lemon juice and thyme. Season with salt and pepper, to taste. Simmer until artichokes are tender, approximately 20 minutes. 2. Remove artichokes from cooking liquid and allow to cool; chop into small pieces. *If using canned artichokes, simply drain and chop into small pieces. 3. In a mixing bowl, combine Wisconsin Provolone, Parmesan and Asiago Cheeses with the mustard and chopped artichokes; blend well. 4. Place a small amount of cheese-artichoke mixture in the center of each wonton skim. Moisten the edges of wonton skin with water and seal tightly with your fingers. (The wontons may be stored on wax paper lightly dusted with cornstarch and refrigerated until ready to cook). 5. Add a small amount of olive oil to a preheated saute pan. Add wontons, a few at a time, and brown on both sides. Add 1/2 cup water to the pan and quickly cover to allow the wontons to steam through. Repeat this process until all wontons are first browned, then steamed; reserve and keep warm.
1. Preheat oven to 350 F. 2. Toss the plum tomatoes and crimini mushrooms in olive oil; season with garlic, rosemary, salt and pepper. 3. Arrange in a single layer on a sheet pan and roast until tender, approximately 10 minutes. 4. Remove from sheet pan and reserve until ready to serve. Cut tomatoes and mushrooms into quarters and then in half.
1. Pour the heavy cream into a saucepot and bring to a simmer. Slowly stir in the Wisconsin Stravecchio Parmesan cheese until melted and fully incorporated. Reserve and keep warm until ready to serve.
Pour a small amount of the Stravecchio Crema in the center of a plate. Arrange four wontons on the sauce and garnish with a small amount of warm Roasted Tomato Salad.
Yield: 12 Servings
Photo & Recipe from Wisconsin Milk Marketing Board
Turkey Sausage and Wild Rice Dressing
12 slices turkey bacon, cut into 1-inch slices 1/2 c. unsalted butter 3 c. sweet onion, chopped 3 c. celery, chopped 1-1/2 lb. button mushrooms, cleaned and sliced 12 oz. wild rice, cooked and cooled 6 c. dry bread crumbs 1-1/2 lb. turkey sausage, cooked and drained 1 Tbsp. dried oregano leaves 1-1/2 tsp. dried sage leaves salt and fresh ground black pepper to taste
1. Over medium heat, saute bacon until almost crisp. Remove and reserve. 2. Melt butter and add onion, celery and mushrooms; continue cooking until vegetables are crisp. 3. Combine bacon, vegetables cooked wild rice, bread crumbs, cooked sausage and herbs. Gently mix well. Season to taste. 4. Spoon dressing into lightly greased 12 x 20 x 2-inch pan. 5. Bake, covered, at 325 F for 60-70 minutes or until internal temperature reaches 165 F.
Nutrition Facts: Calories 250, Calories from Fat 90, Fat 10g, Cholesterol 45mg, Sodium 630mg, Carbohydrates 26g, Fiber 2g.
Photo and Recipe Courtesy of The National Turkey Federation
Acorn Squash with Sausage
10 1-lb. acorn squash 2 Tbsp. canola oil 2-1/2 lbs. fresh turkey sausage 2-1/2 c. celery, chopped fine 5 c. Granny Smith apples, peeled, cored and chopped fine 2-1/2 c. fresh white bread crumbs 1-1/4 tsp. Culinary Secrets Rubbed Sage Leaves RFS Item 24144 2/3 c. brown sugar 1-1/4 c. apple jelly vegetable cooking oil - as needed
1. Cut squash in half lengthwise and scoop out seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up, on the baking sheet. Cover tightly with foil and bake in a preheated 400 F oven, until tender, about 35-40 minutes. 2. Meanwhile, over medium heat, cook sausage until it is no longer pick, breaking the sausage into small pieces. If necessary, drain sausage. Reserve 2 Tbsp. of pan drippings and discard remaining pan drippings. 3. Over medium heat, cook celery in reserved pan drippings for 5-7 minutes, add apple and continue to saute. 4. Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar. 5. When squash is cooked, remove from oven and reduce the oven temperature to 350 F. Cool squash until shells can be handled. Scoop out the pulp, leaving a 1/2" shell. Combine squash pulp with sausage mixture. 6. Mound sausage mixture into squash shells. Top each with 1 Tbsp. apple jelly. 7. Return to the 350 F oven and bake uncovered until mixture is cooked through, about 25 minutes.
Nutrition Facts: Calories 320, Calories from Fat 60, Fat 6g, Cholesterol 45mg, Sodium 400 mg, Carbohydrates 57g, Fiber 10g.
Photo and Recipe courtesy of the National Hot Dog & Sausage Council
Mini Wild Mushroom Risotto Cakes with Parmesan
2 Tbsp. olive oil, divided 1 cup assorted mushrooms (e.g., oyster, shiitake, cremini or button), chopped 2 tsp. minced garlic 1 tsp. salt, divided 1 cup water 1/2 cup Arborio rice 1/2 cup Villa Frizzoni Fancy Shredded Parmesan cheese, plus additional for topping RFS Item 70946 2 Tbsp. flour 1/2 tsp. baking powder 1 egg, lightly beaten 3 Tbsp. Bountiful Harvest Marinara sauce, optional RFS Item 12072
1. Heat 1 Tbsp. of olive oil in a skillet, add mushrooms, garlic and 1/2 tsp. salt. Cook, stirring often, 5 minutes; set aside to cool. 2. In a medium saucepan, bring 1 cup water and 1/2 tsp. salt to boil. Add rice, cover and reduce heat. Cook on low heat for 18 minutes; remove from heat and allow to cool slightly. 3. Sprinkle mushroom mixture, Parmesan, flour, and baking powder over rice and stir until combined. Stir in egg until well mixed; cover and refrigerate for 4 to 24 hours. 4. Heat remaining oil in a skillet. With wet hands, shape rice mixture into 20 individual 1 1/2-inch diameter round cakes. Cook 1 to 2 minutes on each side or until lightly browned. Serve warmed topped with a dollop of marinara sauce, if desired, and additional Parmesan cheese sprinkled on top.
Yield: 2 pieces per serving, 10 servings
Bountiful Harvest Classic Mashed Potatoes
64 oz. whole milk 24 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410 12.5 oz. Bountiful Harvest Instant Mashed Potato Granules Plain RFS Item 31444 12 oz. sour cream 1.5 tsp. salt 1/2 tsp. Culinary Secrets Ground White Pepper RFS Item 24120
1. Bring the milk and butter to a boil. 2. Add potatoes all at once, use a spoon or wire whip to distribute evenly and wet all potatoes. Let stand one minute. 3. Mix in the soure cream and seasonings.
Yield: 16 servings (5 oz. each)
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