Entries for 2009

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.
    

Ham & Bleu Cheese Scalloped Potatoes

Ingredients

• 1 pkg. (2.25 lb.) Bountiful Harvest Scalloped Potatoes RFS Item 31384
  
• 32 oz. Markon First Crop Onion, strips, sauteed RFS Item 74498
  
• 24 oz. Cobblestone Market Gourmet Boneless Natural 
  Hardwood Smoked Buffet Ham
  RFS Item 49800
  
• 12 oz. Cobblestone Market Bleu Cheese Crumbles
  RFS Item 70030
  
• 4.5 quarts water, boiling
  
• 12 oz. French fried onions
  
• 4 oz. SilverBrook Grade AA Unsalted Butter
  RFS Item 73410

Directions

1. Combine the potatoes, onions, ham and 8 oz. of the bleu cheese in a 4" full steam table pan.
   
2. Add the water and butter to the potatoes, stir well to incorporate ingredients.
   
3. Cover with foil and bake in 400 F convection oven for 40 minutes.
   
4. Remove foil and sprinkle with remaining 4 oz. of bleu cheese and French fried onions over the top of the casserole, bake an additional 5 to 10 minutes.

Yield: 32 servings (8 oz. each)

Southwestern Breakfast Burritos
8 Servings

Ingredients

• 3 tbsp. — Villa Frizzoni 75/25 Blend Canola/EVOO, RFS Item 33388
  
• 2 oz. (1/2 cup) — Markon fresh sliced onions, RFS Item 79808
  
• 1 oz. (1/4 cup) — Markon green bell pepper, RFS Item 78248 & Red Bell Peppers, RFS Item 19350, sliced
  
• ¼ tsp. — Salt
  
• 8 oz. (1 cup) — SilverBrook Eggs, liquid, RFS Item 69028
  
• 8 oz. — Villa Frizzoni Sausage, crumbled RFS Item E6060
  
• 2 tsp. — San Pablo Ground Chipotle Pepper, RFS Item 25452
  
• 8 — San Pablo Tortillas, flour 6 inch, RFS Item 66004
  
• 1 cup — Cobblestone Market Cheddar Cheese, Mild Feather Shredded, RFS Item 71240
  
• 1 cup — San Pablo Thick 'n Chunky Salsa, Mild, RFS Item 49740
  
• 1 cup — Sour cream

Directions
1. Heat oil in a large sauté pan.
2. Add onions, green peppers, crumbled cooked sausage and salt. Cook until sausage is lightly browned, stirring as needed, drain.
3. Add eggs. Cook until eggs are set.
4. Sprinkle with Ground Chipotle Pepper and stir well.
5. Serve in a warmed tortilla with shredded cheese, salsa & sour cream.

 Bronzed Alaska Salmon in a Butter-Wine Sauce

• 4 Hidden Bay Alaska Salmon skin on fillets (6 oz. each), RFS Item 52728
• 1 Tablespoon Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 2 Tablespoon Hidden Bay Seafood Seasoning, RFS Item 22254
• 1/4 Cup White wine or Culinary Secrets Chicken base, RFS 12208
• 1 Tablespoon SilverBrook whipped butter, RFS Item 71102

1. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
2. Turn salmon over and sprinkle with seafood seasoning.
3. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan.
4. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish.
5. Cook just until fish is opaque throughout and sauce is reduced.
6. Drizzle sauce over salmon when serving.