Yield

12 servings

Ingredients

Salmon Filet:

• 3 lbs. LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 2 Tbsp. drawn butter
• 2 cups flour, to coat
• 2 eggs, beaten
• 12 (8-oz.) salmon filets, skin off

Sauce:
 

• 2 canned medium roasted red peppers
• 2 shallots, coarsely chopped
• 2 Tbsp. fresh parsley, finely chopped
• 2 cloves garlic, minced
• 2 cups dry white wine
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cayenne pepper
• Salt and freshly ground pepper, to taste
• 3/4 cup heavy cream

 

Directions

Salmon Filet: Preheat oven to 350ºF.
On 350ºF griddle, cook hash browns in drawn butter until golden brown. Remove and set aside. Place flour, egg, and hash browns in separate small bowls. Dip filet into flour, then egg, then coat with hash browns. Bake in preheated 350º oven for approximately 7-10 minutes.

Sauce: In food processor, coarsely blend red pepper, shallot, parsley, and garlic. Transfer to a sauté pan. Reduce with white wine, adding the oregano, cumin, cayenne pepper, salt, and fresh pepper. Add heavy cream and simmer until thickened. Ladle sauce on plate first then top with salmon.

Chef's Tip

Serve with sautéed vegetables or rice. Can be prepared with full filet and then cut into individual servings.

Yield

20 servings (1 per serving)

Ingredients

• 20 RusEttes® Baked Half Shells (Item #02129), frozen
• 1/2 cup dried cranberries
• 5 medium red delicious apples, coarsely cubed
• 5 medium granny smith apples, coarsely cubed
• 1/2 cup brown sugar
• 1/4 cup cinnamon
• 3/4 cup butter
• 5 oz. brandy

Directions

Preheat oven to 450°F.
Bake potato shells for 10 to 5 minutes. Rehydrate cranberries in hot water for approximately 15 to 20 minutes, then drain. Sauté apples and cranberries with brown sugar and cinnamon in butter over moderate heat until apples are tender, then flame with brandy. Remove shells from oven, then fill with apple-cranberry mixture and serve.

Chef's Tip

Garnish with whipped cream.

Yield

Approximately 20 servings

Ingredients

• 3 1/2 lbs. chicken breasts
• 12 oz. butter
• 2 cups celery
• 2 cups onions
• 2 cups leeks
• 2 cups carrots
• 2 Tbsp. garlic, minced
• 12 oz. flour
• 2 qts. prepared chicken broth
• 1 qt. heavy cream
• 4 lb. bag Lamb's Supreme® Redskin Mashed Potatoes (Item #M22), frozen
• 1 cup frozen peas, thawed
• Salt and freshly ground pepper, to taste
• 3 lb. bag LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 2 Tbsp. drawn butter

Directions

Preheat oven to 350ºF.
Bake chicken breasts for 12 to 15 minutes, remove and let cool. Cut into 3/4-inch cubes and set aside. Melt butter in 12-quart saucepan over low heat. Add celery, onions, leeks, carrots, and garlic. Once vegetables are tender, mix in flour thoroughly, making a roux. Add chicken broth and cream, then let simmer for about 10 minutes. Heat mashed potatoes in boiling water or microwave, per manufacturer's instructions. Add mashed potatoes, chicken and peas to vegetable mixture, then salt and pepper to taste. Transfer to 2-inch, full-size hotel pan, then set aside to cool. On 350ºF griddle, cook hash browns in drawn butter until brown. Remove from griddle and place over chicken and potato mixture to form a crust. Bake in 350ºF oven for approximately 15 to 17 minutes, or until crust is crisp.

Yield

25 servings (3 pieces per serving)

Ingredients

• 1 (5-lb.) bag Lamb's Original Recipe Crisscuts® (Item #D23), frozen
• 2 1/2 lbs. high-quality semisweet chocolate
• Powdered sugar (optional)
• Fresh berries (optional)

Directions

Preheat deep fryer to 350ºF and fry CrissCuts per package directions or until golden brown. Remove and set aside. Melt chocolate over double boiler to about 100º to 110º. Dip each CrissCut halfway into chocolate, place on plastic-wrapped sheet pan, and freeze (approximately 20 minutes). Once chocolate has hardened, remove sheet pan from freezer, cover the top with plastic wrap, and return to freezer until ready to serve.

Chef's Tip

Garnish with powdered sugar and fresh berries, if desired.

Yield

12 servings (5-7 slices per serving)

Ingredients

• 12 (8-oz.) sirloin filets
• 12 medium mushrooms, finely chopped
• 2 tsp. dried lavender
• 2 tsp. dried thyme
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 6 cloves garlic, minced
• Salt and freshly ground pepper, to taste
• 1 Tbsp. butter
• 2 1/4 lbs. LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 1 Tbsp. drawn butter
• Fresh rosemary (optional garnish)

Directions

Preheat oven to 350ºF.
Tenderize sirloin by pounding to a 1/8-inch thickness. Sauté mushrooms with lavender, thyme, basil, oregano, garlic, salt, and pepper in butter over medium heat. On a 350ºF griddle, cook hash browns with drawn butter until golden. Add hash browns to sauté, mix, then remove from stovetop. Place potato mixture along one side of meat, then roll lengthwise. Tie the roll in three sections, using baker's twine, then bake in a 350ºF oven until desired doneness. Remove from oven, cut twine, slice roulade in 1/4-inch widths and fan onto plate.

Chef's Tip

Garnish with rosemary and serve with butter-baked vegetables or rice pilaf.

Yield

20 Quiches (1 shell per serving)

Ingredients

• 20 RusEttes® Baked Half Shells (Item #02129), frozen
• 3 cooked chorizo links (approximately 2 to 3 oz. each), coarsely chopped
• 3 oz. Cheddar cheese, shredded
• 3 oz. Monterey Jack cheese, shredded
• 3 oz. Feta cheese
• 1 1/2 medium red bell peppers, finely chopped
• 3 small green onions, white and green parts without ends, finely chopped
• Salt and freshly ground pepper, to taste
• 6 eggs, lightly beaten

Directions

Prebake shells in 450ºF oven for 10 to 15 minutes, then reduce heat to 350ºF.
Combine chorizo, cheeses, bell peppers, onions, salt, and pepper. Place shells on parchment-lined baking sheet and fill with cheese mixture. Pour eggs over filled shells.  Bake in 350ºF oven until cheeses brown (approximately 7 to 10 minutes).  Serve warm.