Entries for the 'Recipe of the Month' Category

Chipotle Rubbed Cod Tail Torta

• 10 – 4-5 oz. Hidden Bay Wild Caught North Atlantic Barents Sea Cod Tails, RFS#50686
• 1 can Chipotle en Adobo
• 3 Brickfire Bakery French baguettes, RFS#17804, cut into 10- 6" pieces
• 1 tsp Culinary Secrets cumin seed, RFS#24318
• 1⁄2 cup Villa Frizzoni 75/25 blend Canola and Extra Virgin Olive Oil, RFS #33388
• 5 ripe Markon avocado, RFS# E7442
• 1 tbsp frozen orange juice concentrate
• 20 Ripe Markon Tomato slices, RFS# 78204
• 1 tbsp Honey
• 1⁄4 cup Markon washed and trimmed cilantro, RFS# 78014, chopped
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• Culinary Secrets ground black pepper, RFS# 24108
• 20 slices Cobblestone Market 0.8 oz. slices Monterrey Jack Cheese, RFS# 70232

1. Remove chipotle peppers from can and rinse to remove most residual adobo.
2. Place in blender and pulse until peppers have lost their shape. Add cumin, oil,
3. orange juice concentrate and honey and blend until well incorporated. Divide into two air-tight containers and set aside.
4. Place Cod tails on lined sheet pan and brush with blended mixture from first container. Cook as directed or until Cod reaches internal temperature of 160° degrees.
5. Remove from oven and baste with mixture form second container and let rest for 2 minutes. Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
6. Place Tortas in sandwich press and toast.
7. Serve with chips and salsa or Latin style slaw.

 

 Penne with Shrimp & Asparagus in a Cream Sauce:

• 15 oz. — Villa Frizzoni Alfredo Sauce, RFS Item # 27028
• 1/4 lb — Markon Asparagus, chopped (approx. 8 stalks chopped 2-3inches long), RFS Item # 78990
• 24 — Hidden Bay uncooked Shrimp, 41-50 count, RFS Item # 54192
• 1/2 Lb — Villa Frizzoni Penne Rigate, RFS Item # 25728
• 1/3 — Red bell pepper, julienne sliced
• 1/3 — Yellow bell pepper, julienne sliced
• 4 oz. — Fresh sliced mushrooms (baby browns)
• 1/2 Tbsp. — Culinary Secrets Cayenne Pepper, RFS Item # 10508
• Creole Seasoning
• salt to taste
• pepper to taste

1. Julienne slice red bell peppers and yellow bell peppers. Sauté in skillet until it begins to soften
2. Add fresh sliced Mushrooms and sauté for an additional 3-5 mins. Then remove from heat.
3. Blanch chopped asparagus for approx 5 mins, or until stalks are tender. Throw in pepper and mushroom pan to rest.
4. Season Shrimp with Creole Seasoning and Sauté in another skillet. Then remove from heat.
5. Add Alfredo sauce, cayenne, salt and pepper to the bell pepper and mushroom mix and bring to just under a few bubbles. Reduce heat to low and add shrimp.
6. Cook Penne, drain.
7. Toss everything together.

 

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

Croquettes

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.

Tomato Sauce

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.

Chocolate-Vanilla Swirl Cheesecake

Makes: 16 servings

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. SilverBrook Sweet Cream Salted butter, melted, RFS Item # 73400
• 32 oz. or 4 cups Cobblestone Market Cream Cheese, softened, RFS Item # 70082
• 1 cup Sugar
• 1 tsp. Culinary Secrets Vanilla, RFS Item # 23347
  1 cup SilverBrook Sour Cream, RFS Item # 71811
• 4 Eggs
• 6 squares Semi-Sweet Chocolate, melted, cooled

1. Pre-Heat oven to 325°F.
2. Mix the crushed cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
4. Reserve 1 cup plain batter to use for the swirl. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
5. Swirl the batters with knife. Bake 40 min. or until center is almost set. Cool.

 

PAPRIKA CHICKEN CREPE "PURSES"
Yield 8 crepes

CREPES

• 1 cup plus 2 Tbs. whole milk
• 3/4 cup flour
• 2 large eggs
• 1/4 tsp. salt
• 1 Tbs. melted butter, plus more for the pan.

DIRECTIONS

1. Whisk together milk, flour, eggs and salt.
2. Cover and refrigerate at least 1 hour.
3. Stir in butter.
4. Heat a lightly oiled 8 ½” frying pan or non-stick skillet, over a medium high heat. Pour or scoop the batter onto the pan.
5. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

• 1 Tbs. Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item # 33388 
• 1 medium Markon onion, minced, RFS Item # 78338
• 2 lbs, (6) SilverBrook boneless, skinless chicken thighs, skinned, RFS Item # 20242
• 3 Markon tomatoes, chopped, RFS Item # 78204
• 1 Markon green bell pepper, chopped, RFS Item # 78248
• 1 Tbs. Culinary Secrets Hungarian paprika, RFS Item # 24186
• 1/4 cup water
• 3 Tbs. creme fraiche
• 2 tsp. flour
• 8 long Markon chives, RFS Item # 77812
• Markon chopped chives/Markon parsley, RFS Item # 78172

1. Cook onions, covered, in oil in skillet over low heat. Add chicken, green peppers and tomatoes; cover and cook 10 minutes, turning chicken occasionally.
2. Stir in paprika and water. Cook over very low heat, covered, until chicken is cooked through, turning occasionally, about 20 minutes more.
3. Transfer chicken to a bowl with tongs. Simmer sauce, uncovered, until slightly thickened, about 15 minutes.
4. Whisk in creme fraiche and flour. Cook 2 minutes more, stirring constantly. Puree sauce in a blender.
5. Chop the chicken coarsley. Mix with 1/4 cup of sauce. (Crepes, chicken and sauce can be made 1 day ahead.)
6. Preheat oven to 300ºF. Butter a large baking sheet.
7. Mound 1/4 cup of chicken in the center of each of the 8 crepes. Pull edges up to center and tie with a chive to make a purse shape.
8. Place on baking sheet and heat through in the preheated oven for about 10 minutes.
9. Garnish with a pinch of chopped herbs.

Coconut Lime Shrimp Skewers

• 1  tablespoon  minced fresh ginger
• 1  tablespoon  Markon garlic, minced, RFS Item # 78470
• 1  tablespoon  freshly grated lime zest
• 2  tablespoons  fresh lime juice
• 1  can (14 oz.) coconut milk
• 2  pounds  Hidden Bay Cooked Shrimp (26 to 30 per lb.), peeled and deveined, tail on, RFS Item # 16458
• 1/4  teaspoon  kosher salt
• Fresh lime wedges for squeezing
• 1/2  cup  toasted, sweetened shredded coconut
• Markon Chives, chopped,  RFS Item # 77812

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
2. Meanwhile, soak wooden skewers in water.
3. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
4. Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until it’s slightly charred, about 3 minutes on each side.
5. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut.
6. Serve with extra lime wedges on the side.
7. Garnish with a pinch of chopped chives.

GROUND BEEF BAR-B-QUE
Serving size: 6

• 1 pound lean Praire Creek Packing ground beef, RFS Item # 39598
• 1/4 cup chopped Markon onion, RFS Item # 78320
• 1/4 cup chopped Markon green bell pepper, RFS Item # 78248
• 1/2 teaspoon Culinary Secrets garlic powder, RFS Item # 24042
• 1 teaspoon prepared yellow mustard
• 3/4 cup Chef Mark ketchup, RFS Item # 12050
• 3 teaspoons brown sugar
• Markon parsley for presentation, RFS Item # 78172
• 12 slices of Brickfire Bakery cracked wheat bread, RFS Item # 63626
• salt to taste
• Culinary Secrets ground black pepper to taste, RFS Item # 24108

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 30 minutes.
4. Serve on toasted cracked wheat bread.
5. Season with salt and pepper. Add Parsley for presentation. 

PARMESAN BASIL STEAKS: 8 Servings

Ingredients

• 1/2 cup ─ Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS #33388
• 1/4 cup ─ Villa Frizzoni Parmesan cheese, shredded, RFS# 70947
• 2 Tbsp. ─ Markon Fresh basil, minced, RFS# 75016
• 1 tsp. ─ Culinary Secrets Northwoods Steak Seasoning, RFS# 28758
• 8 each ─ Strip steaks or Round Steaks
• 1-2 Tbsp per steak ─ Culinary Secrets Northwoods Steak Seasoning RFS# 28758

1. Combine olive oil, Parmesan, basil and 1 teaspoon Steak Seasoning. Set aside.
2. Sprinkle Steak Seasoning over both sides of steak. Grill over moderate heat for 12 to 16 minutes, turning once, to desired doneness.
3. Remove steaks from grill and immediately drizzle with Parmesan Basil Oil mixture.
4. Let steaks rest for 5 minutes before serving.

 

• 3 Markon tomatoes, quartered, RFS item #78204
• 3 Markon garlic cloves, thinly sliced, RFS Item #78470
• 10 fresh thyme sprigs
• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• Salt
• Culinary Secrets ground black pepper, RFS item #24108

• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 8 very thin slices prosciutto
• 2 large shallots, finely diced (about 2/3 cup)
• Salt
• Culinary Secrets ground black pepper, RFS item #24108
• 2 Markon garlic cloves, minced, RFS Item #78470
• 1 1/4 pounds Eagle Ridge freshly ground beef chuck, RFS Item # 40460
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS item #24108
• 1 large egg, beaten to blend
• 4 Brickfire Bakery Ciabatta bread, halved horizontally RFS item # 17748
• 2 tablespoons SilverBrook butter, room temperature, RFS Item # 73400
• 4 ounces Fontina cheese, thinly sliced
• 8 Markon Romaine lettuce leaves, RFS Item # 75066

• 1/2 cup Chef Mark ketchup, RFS Item #12050
• 1 tablespoon Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 tablespoon Sherry vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Markon finely chopped fresh chives, RFS Item #75774
• 2 teaspoons Markon finely chopped fresh tarragon, RFS Item #77816
• 3 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388

1. Position the rack in the center of the oven and preheat the oven to 500°F.
2. Place the tomatoes on a baking sheet. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.
3. Drizzle with the oil and sprinkle with salt and pepper.
4. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes. Set aside.

1. Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.
2. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.
3. Transfer the crisped prosciutto to a paper towel-lined plate.
4. Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. Add the shallots.
5. Sprinkle with salt and pepper and sauté until tender, about 2 minutes.
6. Stir in the minced garlic. Remove from the heat and cool completely.
7. Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. Mix in the egg.
8. Divide the beef mixture into 4 equal mounds.
9. Using a 4-inch ring mold, shape each mound into a patty.
10. Preheat a grill pan or prepare a barbecue for medium-high heat.
11. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.
12. Place the ciabatta on a plate and cover to keep warm.
13. Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over.
14. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.

1. Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend.
2. Gradually whisk in the oil to blend well. Set the sauce aside.

1. Place the lettuce over the grilled ciabatta bottoms.
2. Set the patties on the lettuce.
3. Spoon some gourmet ketchup over the burgers.
4. Top with the crisped prosciutto.
5. Cover with the ciabatta tops.
6. Serve the remaining gourmet ketchup alongside.

 

Chicken & Bacon Cesar Salad
Serving size 2

Ingredients

• 4 cups Markon Spring Mix, RFS Item C0246
• 1 cup cherry tomatoes
• 5 strips Prairie Creek Packing Bacon Topping, 1/4 Inch Pieces, RFS Item C6148
• 1 Markon cucumber, RFS Item 78156
• 2 Silver Brook Single Lobe, Flattened Chicken Breast Fillets, RFS Item 35774
• Katy’s Kitchen Home-style Seasoned Croutons, RFS Item 22842
• Bean Sprouts

Marinade

• 1/4 cup Culinary Secrets Dijon Dressing, RFS Item 26052
• 1/4 cup Katy’s Kitchen lemon juice, RFS Item 12790
• 1 tsp Worcestershire sauce
• salt & pepper

Procedure

1. Mix marinade ingredients. Place chicken in a Ziploc bag, pour marinade over chicken. Let sit at least 1/2 hour and up to three hours.
2. Grill chicken until juices run clear; timing varies with thickness of chicken. Approximately 5 - 8 minutes per side.
3. Whisk together salad dressing ingredients. Set aside.
4. Half the cherry tomatoes and cut up the cucumber.
5. Prepare salad greens, place on plates. Place tomatoes, cucumbers, and bacon on salad greens.
6. Cut up grilled chicken, place on salad greens.
7. Add croutons to your liking and bean sprouts for garnish.
8. Drizzle with salad dressing to taste.