Entries for the 'Recipe of the Month' Category

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.

 

FISH WITH PICO GARLIC RUB

Makes 12 Servings

• Olive oil 1 Tbsp.
• 1/4 cup Culinary Secrets® Garlic Powder, RFS Item 24372
• 1/4 cup Culinary Secrets Parsley Flakes, RFS Item 24198
• 2 tsp. Culinary Secrets Spanish Paprika, RFS Item 25318
• 2 tsp. San Pablo® Ground Chipotle Peppers, RFS Item 25452
• Salt 1 tsp.

• Tilapia fillets 12 each
• Flour 1 cup
• Olive oil 1/4 cup
• Lime wedges 12 each

1. Combine all Pico Garlic Rub ingredients in a medium bowl. Set aside.
2. Coat fish with flour.
3. Heat olive oil in large skillet on medium heat.
4. Place fish in skillet. Cook on one side for 3 to 4 minutes.Turn and brush on the Pico Garlic Rub.
5. Cook 3 to 4 minutes until cooked through.
6. Remove fish from skillet; squeeze lime juice over all.
7. Serve immediately with additional lime wedges, if desired.

 

Mini Apple Cinnamon Tarts

• 2 cups Bountiful Harvest all purpose flour, RFS #27634
• 1 tsp. sugar
• Pinch of salt
• 3/4 cups cold SilverBrook butter, cut into pieces, RFS #73400
• 1/3 cup ice water

• 3 large Markon Red Delicious apples, RFS #75262
• 2 Tbs. brown sugar,
• 4 Tbs. skim milk or water
• Culinary Secrets Cinnamon to taste, RFS #24180

1. For tart shells, combine flour, sugar and salt in large bowl. Using pastry blender, cut butter into dry ingredients until mixture resembles crumbly corn meal.
2. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.
3. Preheat oven to 350°F.
4. Grease mini tart pans (about 2-3 inches.)
5. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out 3-inch circles using jagged cookie cutter and press into prepared mini tart pans.
6. Meanwhile, Peel and slice apples. Arrange them in overlapping slices.
7. Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.

 

Sourdough Smoked Turkey Melt
SERVES 4

• 2 medium Markon red onions, sliced RFS Item 79294
  
• 4 tablespoons Culinary Secrets butter, divided, RFS Item 73794
  
• 4 tablespoons Culinary Secrets barbecue sauce, RFS Item 28160
  
• 8 thick slices sourdough bread
  
• 4 slices Cobblestone Market Swiss cheese, RFS Item 71288
  
• 8 slices Prairie Creek Packing bacon, RFS Item 44206
  
• 16 slices Cobblestone Market Smoked Turkey, RFS Item 94950
  
• Markon Green Leaf Lettuce, RFS Item 76210
  
• Cobblestone Market Dill Pickle Spears, RFS Item 44032

Directions

1. In a large skillet, sauté onions in 1 tablespoon of butter until tender; remove and set aside.
2. Spread barbecue sauce on four slices of bread.
3. Layer each with one slice of cheese, lettuce, 1 slice of bacon (broke in half to fit), onions, 2 slices of turkey, and top with another slice of bacon.
4. Cover with remaining slices of bread.
5. In the same skillet or on a griddle, over medium-low heat, melt remaining butter as needed.
6. Grill sandwiches on both sides until golden brown and cheese is melted.
7. Add pickle spear to plate and serve.

• 10 lbs. Green and yellow lentils, mixture

• 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978

• 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
• 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
• 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
• 1 lb. Markon Yellow pepper, medium diced
• 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
• 1/2 c. Culinary Secrets Oregano, RFS Item #24374
• 2 c. Markon Parsley, RFS Item # 78172
• 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
• 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
• 7 gal. Water
• 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
• 1 cup Markon Chopped parsley, RFS Item # 78172

Directions: