Entries for the 'Appetizers' Category

Freshly grilled Shish Kabob with barley salad and horseradish dipping sauce

• 1/4 cup Silverbrook whipped sweet cream butter, salted RFS Item #71102 or Silverbrook sweet cream blend with   margarine RFS Item #71074
• 1/3 cup lemon juice
• 1 tablespoon sugar
• 1 Teaspoon Culinary Secrets Dried Tyme, RFS Item 31720
• 3/4 teaspoon Culinary Secrets All Purpose Salt Seasoning, RFS#26278
• 1/4 Teaspoon Culinary Secrets Dried Oregano, Ground, RFS Item 24102
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS# 24108
• 2 tablespoons Markon Yellow Medium Onion, RFS Item 78338, finely chopped
• 1/2 Teaspoon Markon Fresh Garlic, RFS Item 78470 ,Finely Chopped
• 1 teaspoon hot pepper sauce

• 1 pound sirloin steak, cut into 24 (1-inch) pieces
• 8 Markon Small Button Mushrooms , RFS Item E4770
• 8 Markon, Flavor Pack Fresh Cherry Tomatoes , RFS Item 67164
• 1 Markon Small Green Bell Pepper, RFS Item C9134 or Markon Choice Red Bell Pepper, RFS Item 99598, cut into 8 pieces
• 1 Markon Baby Zucchini, RFS Item B1236  cut into 8 pieces
• 1 Markon Yellow Medium Onion, RFS Item 78338 cut into 8 wedges

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine all marinade ingredients in 2-quart saucepan.
3. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil.
4. Remove from heat; let cool 5 minutes.
5. Reserve 2 tablespoons marinade; set aside.
6. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
7. To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill.
8. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F. or desired doneness (10 to 15 minutes). 
   
   

• 3 tablespoons freshly squeezed orange juice
• Kosher salt
• 2 Tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item #33388
• 3 1/2 to 4 cups cooked and cooled barley
• 1 small head fennel, julienned
• 1/4 Cup Katy’s Kitchen Pine Nuts, RFS Item 23078, toasted
• 1/2 cup grated Villa Frizzoni Parmesan cheese, RFS Item 70076
• 1/2 cup Prairie Creek Bacon Slices, RFS item 48314, cooked and crumbled approximately 4 slices
• 2 tablespoons Markon washed and trimmed fresh parsley, chopped ,RFS item 78172
• Culinary Secrets ground black pepper, RFS# 24108

1. In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
2. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

• 2 Cups Cobblestone Sour Cream, RFS Item R6508
• 1/4 Cup Katy’s Kitchen Fully Prepared Horseradish, RFS Item 85628, or to taste
• 1 teaspoon lemon juice
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• 1 Pinch Culinary Secrets Paprika, RFS Item 24188
• 1 Pinch Culinary Secrets Garlic Salt, RFS Item 28594
• 1/4 Teaspoon Dried Culinary Secrets Minced Onion, RFS Item 24542

1. In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion.
2. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

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.

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.

Chorizo Cheese Bread

1 serving

Ingredients

• 1 Tbsp.  San Pablo Salsa, thick & chunky, mild RFS Item # 49740
• 1/8 tsp.  Culinary Secrets Garlic, minced RFS Item # 25116
• 1 half  Brickfire Bakery Ciabatta Rolls RFS Item # 17748
• 1 oz.  Villa Frizzoni Pork Pizza Topping w/Chorizo Seasonings, RFS Item # 13685
• 1 Tbsp.  Black olives, sliced, drained
• 1 oz.  Cobblestone Market Monterey Jack cheese, shredded, RFS Item # 70798

Directions

1. Mix salsa and garlic together in a bowl; spread over bread surface. Evenly sprinkle chorizo topping, black olives and cheese over salsa.
2. Place in preheated 400° F conventional or pizza oven and bake 8-10 minutes or until crust is golden and cheese is bubbly and beginning to brown.

May substitute bread currently used for garlic toast or cheese bread for Ciabatta bread.

• 24 SilverBrook chicken wings RFS Item 20374
• 3 tablespoons bourbon
• 3 tablespoons olive oil
• 1 tablespoon finely grated lemon peel
• Juice of 1 lemon (about 2 to 3 tablespoons)
• 1 cup fine, dry, unseasoned bread crumbs
• 1 tablespoon sweet Culinary Secrets Hungarian paprika RFS Item 24186
• salt and freshly ground black pepper to taste

1. Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. 

2. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Chicken wings serves 4 to 6.

Popcorn Shrimp with Chili-Lime Dipping Sauce

Dipping Sauce:
1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
2 tablespoons Culinary Secrets mayonnaise RFS Item # 17480
1 tablespoon lime juice (about 1/2 lime)
1/2 teaspoon San Pablo Ancho Chili Powder  RFS Item # 25786
1 lime, zested

Shrimp:

1/2 cup all-purpose flour

1 teaspoon San Pablo Ancho Chili Powder RFS Item # 25786
1 teaspoon Culinary Secrets Garlic Powder  RFS Item # 24042
3/4 teaspoon salt
4 egg whites
3/4 cup cornmeal
1/4 teaspoon Culinary Secrets black pepper RFS Item # 24108
1 pound Hidden Bay Peeled & Deveined tail-off Shrimp RFS Item # 81270
2 tablespoons canola oil
Spray cooking oil

Ingredients

• 1/2 cup Cornstarch
• 1 tsp. Culinary Secrets® Cayenne Pepper: RFS Item # 10508
• 3/4 tsp. Salt
• 1/2 tsp. Culinary Secrets® Ground White Pepper: RFS Item # 24120
• 1/2 tsp. Culinary Secrets® Regular Ground Black Pepper: RFS Item # 24108
• 3 Large Eggs – whites only
• 2 cups Coconut, shredded, sweetened
• 1-1/2 lbs. SilverBrook Clipped Chicken tenders: RFS Item # 20814
• 1 cup Spicy Apricot Dipping Sauce
• EverFry Clear Oil: RFS Item # 16198

1. Spicy Apricot Dipping Sauce
Combine 1 cup Apricot preserves, 1 tsp. Culinary Secrets® Crushed Red Pepper and 1 Tbsp. of Red wine in saucepan; heat through.
2. Mix cornstarch, Culinary Secrets® Cayenne Pepper, salt, Culinary Secrets® Ground White Pepper and Regular Grind Black Pepper in a shallow bowl; set aside.
3. Beat egg whites in medium size mixing bowl until frothy.
4. Place coconut in a shallow bowl.
5. Dredge SilverBrook chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
6. Deep fry chicken at 350°F until cooked through, about 2 to 3 minutes.
7. Drain. Serve hot with Spicy Apricot Dipping Sauce.

Wisconsin Three-Cheese & Artichoke Potstickers
w/Roasted Tomato Salad & Stravecchio Crema
by Chef Rhys Lewis

Ingredients

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

Directions

Potstickers

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.

Roasted Tomato Salad

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.

Wisconsin Stravecchio Crema

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.

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