Roasted Corn Chowder Executive Chef Jeff Storcz / Grayhawk Golf Club Shamrock Farms Fresh Chef Challenge
1 stick of butter 1 cup of flour 6 ears of corn, husked and de-silked, roasted 2 roasted and peeled red bell peppers, diced 2 roasted and peeled green bell peppers, diced 1/3 cup chopped cilantro 2 peeled and diced potatoes 1 teaspoon cayenne pepper 1 teaspoon paprika 2 cloves garlic, chopped 1 tablespoon chili powder 1 tablespoon thyme 1 teaspoon black pepper 1/2 teaspoon cumin 1/4 cup El Pato sauce 1 bay leaf 1 quart Shamrock Farms Heavy Cream 8 ounces cream corn 1 quart chicken stock 1 cup diced onions 1 cup diced celery Salt and pepper to taste Directions: Steam potatoes until done (about 10 minutes), then set aside. Place corn in oven with skin on and roast on 350 degrees for about 20 minutes. Set aside and let cool. Cut corn off cob. Heat butter and sauté onion and celery. Add flour and stir and cook for five minutes. Add chicken stock and mix thoroughly, and then add remaining ingredients and seasonings. Bring to a boil … stirring occasionally. Remove from heat and serve. Serves 6-8.
Drizzle the Shamrock Farms Sour Cream/Heavy Cream mixture (crema) in a zig-zag pattern over the dish. turn over and repeat. Place carne asada into 400 degrees F oven until cooked to desired temperature (for rare about 7 minutes. Sprinkle pico de gallo on top of the carne asada and around the plate. Spoon a dollop of guacamole in the center of the carne asada. Cook potato pancake in pan or on a griddle until golden brown on each side. Mix the Shamrock Farms Sour Cream and Heavy Cream together in a bowl until smooth. guacamole and pico de gallo can be substituted with readymade products available in most supermarkets.Carne Asada on Potato Pancake with Guacamole. Spoon red pepper sauce onto plate and top with a hot potato pancake. flank steak (trimmed of all fat) 1 ounce garlic cloves (peeled) 1 jalapeño (stem removed) each 1/2 bunch cilantro 3 teaspoons salt 2 oranges (juice of) each 4 limes (juice of) each 1/4 cup sherry vinegar 4 chipotle chilies (canned in adobo sauce) each
. crumbled 10 sprigs cilantro * Please note that the carne asada. Grill carne asada until browned nicely. carne asada (recipe to follow) 10 potato pancakes (recipe to follow) 1 lb. CARNE ASADA 3 lbs. guacamole (recipe to follow) 10 ounces pico de gallo (recipe to follow) 2 1/2 cups Shamrock Farms Sour Cream 1/2 cup Shamrock Farms Heavy Cream 4 cups roasted red pepper sauce (recipe to follow) 10 ounces queso cotija. Crema. Pico de Gallo. well done will take about 20 minutes). Arrange carne asada slices in a layered circle pattern around the top of the potato pancake. Cotija Cheese and Roasted Red Pepper Sauce Chef Lenard Rubin / The Vig Shamrock Farms Fresh Chef Challenge 2009 Runner Up Ingredients:
2 lbs. Let carne asada rest for a few minutes before cutting into thin slices. Sprinkle queso cotija on top of the carne asada and around the plate.
POTATO PANCAKES Ingredients: 6 each baking potatoes (washed) 1 small yellow onion (peeled) 3 large eggs (beaten slightly) 1/2 cup flour 1/2 teaspoon baking powder Salt to taste Ground black pepper to taste
Grate potatoes into a colander placed in the sink and let sit for 15 minutes (they will turn a reddish-brown). turn over and repeat. squeeze out excess liquid with hands. Grate the onion into a bowl. GUACAMOLE Ingredients: 6 avocadoes (peeled and de-seeded) 1/2 red onion (peeled. Cook until golden brown on one side. Place potatoes in bowl with grated onion and stir in remaining ingredients until incorporated. Place flank steak in a shallow pan and cover with marinade. diced small) 1 chili powder Salt to taste Ground black pepper to taste
Directions: Mash avocado with potato masher or a fork. Let marinate for at least 3 hours but not more than 6 hours. minced fine) 1 cilantro (chopped) 2 limes (juice of) 1 lemon (juice of) 2 tomatoes (seeds and pulp removed. Spoon potato mixture onto a greased griddle or sauté pan and flatten to desired diameter and thickness. Rinse the potatoes under cold water until all color is gone. PICO DE GALLO Ingredients:
. minced fine) 2 jalapeños (stem and seeds removed.1 tablespoon ground cumin 1 tablespoon oregano
1/4 cup Worcestershire sauce 3/4 cup olive oil
Place all ingredients except the flank steak into a food processor and puree. as the meat will become too stringy. Mix in remaining ingredients.
minced fine) Directions: Mix all ingredients together in a bowl. Add apple juice and reduce slightly. Strain through a fine strainer. chopped medium) 1/4 stalk celery (chopped medium) 2 cloves garlic (peeled. Add contents of sauce pot. Cook until soft and slightly caramelized. salt and pepper to a blender and puree until smooth. ROASTED RED PEPPER SAUCE
1 tablespoon garlic (peeled. butter. chopped medium) 1/4 small carrot (peeled.4 medium tomatoes (seeds and pulp removed. Serves 10. minced fine) 2 limes (juice of) 1/2 bunch cilantro (chopped) Salt to taste Ground black pepper to taste
Ingredients: 3 red bell peppers (stem and seeds removed. minced fine) 1 jalapeño (stem and seeds removed. chopped medium) 1/4 small onion (peeled. Add Shamrock Farms Heavy Cream and reduce slightly. Caramelized Apple Crème Brulee Chef Tammy Kellam / Fire Rock Country Club Ingredients:
. chopped medium) 2 tablespoons olive oil 1/4 cup apple juice 1/2 cup Shamrock Farms Heavy Cream 2 tablespoons unsalted butter Salt to taste Ground black pepper to taste Directions: Heat oil in a large sauce pot and add all vegetables. diced small) 1/2 red onion (peeled.
add butter. Stir until sugar is wet. small diced In a large pan over high heat. Once the cream is heated. Garnish with cinnamon whipped cream and a tablespoon of the reserved apple mixture. slowly whisk hot cream into the yolk mixture. SUGAR TOPPING
. it should pull away slightly from the edge of the cup. add the ramekins and warm water halfway up the ramekins. Add mixture to the prepared ramekins. Once cool. add the cream and whip until stiff. Remove ramekins from pan and place in the refrigerator to cool. Place in a 350degree F oven and cover with a baking sheet. add brown sugar. reserving 1/2 cup of mixture. once the butter is melted. or until the custard is set. 2 ounces of sugar. CRÈME BRULEE Ingredients: 4 egg yolks 16 ounces Shamrock Farms Heavy Cream 4 ounces granulated sugar. add the cinnamon sugar and caramelize using a torch. cinnamon stick and cinnamon extract. When you shake the cup. Heat the mixture to just under a boil. add the remaining ingredients and continue whisking until combined. CINNAMON WHIP CREAM Ingredients: 4 ounces Shamrock Farms Heavy Cream 3 tablespoons powdered sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Directions: In a cold bowl. Add the apples and cook until the apples are tender and the syrup is thickened. divided 1 tablespoon cinnamon extract 1 cinnamon stick In a heavy sauce pan add cream. Add mixture to 8 ramekins. remove cinnamon stick. In a shallow pan. In a separate bowl whisk together the yolks and the remaining sugar.6 tablespoons Shamrock Farms Butter 12 tablespoons brown sugar 2 tablespoons ground cinnamon 3 Granny Smith apples. Bake for 30 minutes. at least 2 hours.
diced 1 jalapeño pepper. cottage cheese. Pour mixture into 13x9 pan and sprinkle with Parmesan and cheddar cheeses. Serve with chips. stir until the ingredients are combined. Mash the avocados well. Reserve mixture to caramelize on top of the Brulée. Chill for at least 1 hour. garlic.
Roxie’s Guacamole (Make with Sour Cream or Cottage Cheese) 2 avocados. Serve with chips.Ingredients: 1/4 cup granulated sugar 1 teaspoon ground cinnamon Directions: In a small bowl. If using cottage cheese: Cut avocados into pieces and place in a medium-sized mixing bowl. Cover and process until smooth. garlic. Add lime juice and mix. drained 1 cup grated Parmesan cheese 3/4 cup grated cheddar cheese Stir together cream cheese. salt and pepper in the mixing bowl. Place tomatoes. or until bubbly and golden brown.
Roxie’s Jalapeño Popper Dip 2 packages (8 ounces each) cream cheese. halved with pits removed 2 tomatoes. jalapeño pepper. mayonnaise and Shamrock Farms Sour Cream in a large bowl until smooth. mix to combine.
. jalapeño. drained 4 ounces diced jalapeño peppers. place in a food processor with sour cream. Chill for at least 1 hour. salt and pepper. Stir in green chilies and jalapeño peppers. Bake at 350 degrees for 20-30 minutes. softened 1/2 cup mayonnaise 1 cup Shamrock Farms Sour Cream 1 can (4 ounces) chopped green chilies. tomatoes. seeded and minced 1 1/2 tablespoons fresh lime juice 2 cups Shamrock Farms Sour Cream or Cottage Cheese 2 cloves chopped garlic Salt and pepper to taste If using sour cream: Cut avocados into pieces.
Roxie’s Sour Cream Chocolate Chip Cake 1 cup (2 sticks) Shamrock Farms Butter 2 cups sugar 4 eggs 4 cups flour 2 teaspoons baking soda 2 cups Shamrock Farms Sour Cream 2 teaspoons vanilla 4 tablespoons Shamrock Farms Milk 1 package (12 ounces) mini chocolate chips Powdered sugar Set oven to 325 degrees. Dust with powdered sugar before serving. Unsalted butter 1 lb. Return the soup to the pan and stir in the remaining 1-1/2 cups of chicken stock and the heavy cream or buttermilk. until the carrots are very tender.
. Cook. ground nutmeg 1 cup Shamrock Farms heavy cream or buttermilk In a large saucepan. filling only three-quarters of the way to the top. Cream together butter and sugar. Add remaining ingredients and blend. melt the butter over moderate heat. pepper. until heated through. stirring. Add a pinch of salt. or until firm. Puree the soup until smooth in a processor or blender. reduce the heat. Garnish with chopped walnuts. Stir in the walnuts and saute for 1 minute. Carrots. Grease and flour tube pan. Season with salt and pepper to taste. and simmer for 45 minutes. Pour batter into pan. Bake at least 1 1/2 hours. Add the carrots. peeled and cut into 1/2-inch lengths 1/4 cup chopped onions 1/2 cup chopped walnuts. and remove cake from pan. plus extra as garnish 3-1/2 cups chicken stock Salt and freshly ground black pepper to taste 1/2 tsp. Add 2 cups of the chicken stock and bring to boil. and nutmeg.
Carrot and Walnut Soup 2 tbsp. Let cool completely. and onion and saute for 2 minutes.
crushed 1 pinch ground red pepper 1 tbsp chopped fresh basil or 1 tsp dried basil 2 cups Shamrock Farms® lowfat or fat free mmmmilk® Salt Freshly ground pepper Fresh basil leaves for garnish. until golden brown. Divide the soup into serving bowls and garnish with cilantro. minced 1/2 teaspoon dried thyme
1 bay leaf 1/2 teaspoon of chili powder 2 teaspoons minced jalapeno pepper freshly ground nutmeg. cool slightly. Remove the bay leaf and pour the soup into a blender or food processor and process until smooth. Add the garlic and cook 1 minute
6 cups chicken stock 2 cups fresh or canned pumpkin meat or your favorite winter squash. remove seeds and chop. about 4 minutes. In a medium saucepan. to taste 1/4 cup Shamrock Farms 1% Buttermilk 1/4 cup evaporated milk 1/4 cup chopped cilantro for garnish
In a large saucepan over medium heat. Note the stock should completely cover all ingredients by a least 2 inches. chopped 1 tbsp olive oil 2 cloves garlic. blanch the ripe tomatoes for 10 seconds. Return the soup to the pot and heat through. optional In a large pot of boiling water. minced 2 cloves garlic.
Tomato Basil Soup 8 ripe plum tomatoes or 1 16-oz can of tomatoes (drained) 1 medium onion. Stir in the buttermilk. stirring frequently. bring the chicken stock to a simmer. Peel off skin. cook the onion in olive oil over medium heat. Transfer to colander. Cut tomatoes in half. peeled and cut into 1-inch cubes 1 onion. Add all the ingredients except the buttermilk and cilantro and simmer for 20 minutes or until the potatoes and pumpkin are tender. cut into 1-inch cubes if fresh 2 cups potatoes.
Sprinkle with remaining 1/2 cup cheese. Then. (If making ahead. casserole can be refrigerated at this point for up to a day before serving. Lightly grease a 12-cup (3L) casserole dish. lemon or lime juice 1 large crushed garlic clove 1/2 teaspoon each of dried leaf oregano and ground cumin 1 pinch of salt
Preheat oven to 350 F. Taste and add more jalapeno. about 7 to 8 minutes. Meanwhile. melt the butter in a medium-size saucepan over medium heat.) Bake in the centre of the preheated oven for 40 . Bring a large pot of salted water to a full rolling boil. uncovered. Continue stirring gently over medium heat until the sauce thickens. Remove the pan from the heat and stir in 2 1/2 cups cheddar cheese and the jalapeno pepper. puree until smooth. basil and Shamrock Farms lowfat or fat free mmmmilk to the soup.) Spoon 3/4 of mixture into food processor or blender container.
Jalapeno Macaroni and Cheese with Fresh Salsa Topper Serves/Makes: 6 | Difficulty Level: 4 | Ready In: 1-2 hrs
5 cups macaroni. decrease cooking time to 10 minutes. Heat until hot but do not boil. Divide the soup into two warm bowls and serve immediately. Stir in the flour and mustard. Return to saucepan. (If using canned tomatoes. Makes 2 servings. Yields 4 cups. turn the mixture into the prepared baking dish. Set aside.longer. about 6 minutes. Add the chopped tomatoes. until nearly cooked al dente.45 minutes or until the
. Gradually whisk in the milk. Do not let the flour brown. Garnish with fresh basil leaves. Add the pasta and boil. stirring occasionally. Season to taste with salt and pepper. Stir until the cheese is completely melted. if you wish. Add red pepper. if desired. Pour the cheese sauce over the pasta and toss to evenly coat. rotini or fusili ***Cheese sauce*** 3 tablespoons butter 1/4 cup all-purpose flour 1 teaspoon dry mustard 3 cups homogenized milk 3 cups grated old cheddar cheese 1 tablespoon seeded and finely chopped fresh or canned jalapeno pepper ***Salsa:***
2 large ripe tomatoes 2 tablespoons finely chopped coriander or Italian parsley 2 teaspoons white vinegar. Drain well but do not rinse. Cook uncovered over medium heat for 20 minutes.
stir to blend. salt. about 25 mins. in the refrigerator for several days or can be frozen. I used a mild cheddar [very mild from the cube I had of it] and a taco mix shredded cheese like they have at Weis which has 3 different cheeses in it [ie Colby etc. Don't have to use extra sharp cheese for it. then whipping cream and sour cream. Bake macaroni and cheese until just set around edges but sauce is still liquid in center. Stir in the vinegar. Lightly butter 9x13x2-inch glass baking dish. Spoon some of the tomato mixture with each serving. Pour over macaroni mixture. Add eggs and Worcestershire sauce. Extra Sharp -. black pepper. covered.
Mustard Seed Cafe Macaroni and Cheese Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 30-60 minutes
.. Mix in cubed cheese.
Horseradish Grill's Ultimate Macaroni and Cheese Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 30-60 minutes
1 3/4 cup Elbow Macaroni -. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. mustard. Drain pasta. chop the tomatoes. Whisk flour. Transfer to prepared dish. Meanwhile. whisk to blend.] Worked GREAT. Remove the baked pasta from the oven. Gradually whisk in half and half. Set aside with the coriander in a medium-size bowl.Small 5 ounces Cheddar Cheese. Sprinkle grated cheese over. cayenne pepper and nutmeg in medium bowl until no lumps remain. 6 people including those who don't cook wanted the recipe. Everyone wanted the recipe except Gordon [who can have it anytime] and my sister who was pouting. garlic and seasonings.Cubed 1 2/3 tablespoon Flour 1 1/2 teaspoon Salt 1 1/2 teaspoon Dry Mustard 1/4 teaspoon Ground Pepper 1/8 teaspoon Cayenne
1/8 teaspoon Ground Nutmeg 1 1/3 cup Half And Half 1 1/3 cup Whipping Cream 2/3 cup Sour Cream 2 large Eggs 3/4 teaspoon Worcestershire Sauce 5 ounces Extra Sharp Cheese -.sauce is bubbly around the edges and the pasta is heated through. let stand 10 mins to thicken slightly (sauce will be creamy). Remove from oven. The baked casserole will keep well.Grated
Preheat oven to 350.
Spicy Macaroni and Cheese Serves/Makes: 10 | Difficulty Level: 3 | Ready In: < 30 minutes
16 ounces macaroni cooked. 6 to 8 minutes. use plain Monterey Jack Cheese Or for real hot
. grated 1/4 cup grated Asagio cheese Fresh basil for garnish paprika for garnish
If you don't care for the Jalapeno. cayenne. salt and pepper. cooked and drained 1 1/2 cup croutons Cayenne pepper Dry mustard Salt White pepper
Melt butter in large skillet over medium-low heat. Simmer until thickened and liquid has evaporated. cooking and stirring 2 to 3 minutes. Stir 3/4 of cheese into hot White Sauce. Bake at 350 degrees until cheese melts and browns lightly. Season to taste with nutmeg. drained and kept hot ***Sauce*** 1/2 cup butter 1/3 cup flour 1 quart heavy cream 1 teaspoon salt 1/4 teaspoon dry mustard powder fresh grated nutmeg ***Cheese***
8 ounces sharp cheddar cheese. Add milk and broth. 35 to 45 minutes. grated 8 ounces Monterey Jack cheese with jalape�o peppers. Crush croutons in food processor and sprinkle evenly over top. Pour into 13x9-inch baking dish.***WHITE SAUCE*** 3/4 cup butter 3/4 cup flour 4 cups milk 2 cups chicken broth 1/2 teaspoon ground nutmeg ***MACARONI*** 3 cups grated Cheddar cheese 1 cup grated Gruyere or Swiss cheese 1/2 cup grated Parmesan cheese 1 pound macaroni. Pour cheese sauce over cooked macaroni. Sprinkle evenly with remaining cheese. mustard. Combine Cheddar. Gruyere and Parmesan cheeses. grated 1/2 cup Romano Pecorino cheese. Stir in flour to make a roux.
pasta and lobster knuckle meat. stirring constantly with a whisk until the mixture comes to a boil. Cook for about 2 minutes. Reserve. Prepare sauce in a heavy-bottom 4-quart saucepan by melting 2 tablespoons of butter over medium heat and stirring in the flour to make a thick paste. Combine grated cheeses and set aside. While macaroni is cooking make sauce. Combine the sauce. add 1 tablespoon butter to warm pasta and toss to cover with butter. salt.pepper lovers. Divide into pans or into a casserole serving dish and sprinkle with paprika and garnish with basil. then stir in milk. Continue to cook over medium heat. Drain. Boil briefly.
Avalon's Truffled Lobster Macaroni And Cheese With Fried Potato Serves/Makes: 2 | Difficulty Level: 4 | Ready In: < 30 minutes
1 pound penne pasta 1 tablespoon salt 3 tablespoons butter 2 tablespoons flour 2 cups milk 1 teaspoon salt Pepper to taste 1 dash nutmeg 1/3 cup heavy cream 1 1/3 cup grated Gouda cheese
4 ounces lobster knuckle meat 1/4 cup Parmesan cheese 1 tablespoon truffle oil 4 lobster claws ***Fried potatoes*** 1 large baking potato 2 cups oil 1 teaspoon salt Pepper to taste
Cook pasta in 2 quarts of water with 1 tablespoon salt until al dente. Remove from heat. stir in cream and Gouda and cook until cheese is melted. 6 to 8 minutes. pepper and nutmeg. mixing well. Stir cheeses into the hot macaroni and mix well. to prevent pasta from sticking together. Gradually add 1 quart of cream over medium heat. whisking constantly.
. In a heavy duty saucepan. reduce heat. Best served hot or warm but leftovers can be reheated in the oven or microwave. garnish with crushed red pepper flakes or add some to the sauce. over low heat melt butter. Stir in flour and cook and whisk over medium low heat about 5 minutes. Then add the sauce and stir until combined and cheese is melted. Heat oven to 350 degrees F. stirring constantly until mixture just starts to boil and sauce is thick.
and bake.about 1/8-inch wide.To serve as Avalon does it: Place 1/4 of the pasta in a buttered 6-inch cast-iron skillet. Add flour. minced 3 cans cannellini beans 5 C chicken broth ¼ tsp finely chopped fresh thyme ½ C grated parmigiano Salt & pepper
. Rub dry between paper towels. Drain on paper towels. heat the oil to 350 degrees F . Or use the thin julienne blade on a mandoline. Bake one hour.until a cube of bread browns quickly. top with a tablespoon of Parmesan cheese and bake until the sauce bubbles. and cut into very thin julienne . Fry the potatoes until crispy and just beginning to brown. soda and salt. sprinkle with salt and pepper. add eggs and vanilla. Stack slabs. and heap lightly over the cooked macaroni before topping with the lobster claw. You can also put the pasta and sauce into a 1 1/2-quart casserole.
Banana bread 1/3 C butter 1 C sugar 2 eggs ½ tsp vanilla 11/2 C flour 1 tsp b. chopped 4 garlic cloves. soda 1 tsp salt 4 ripe bananas ½ C berries ½ C chopped almonds
350 degrees. adding claw after spooning out individual servings. To serve. place cast-iron skillet on a plate with a napkin. top with a haystack pile of fried potato and one lobster claw. Fried potatoes: Peel potato. Cream butter and sugar. drizzle with truffle oil. chopped 1 each carrot and celery stalk. In a heavy saucepan. Mix in rest.
White Bean Soup ¼ C olive oil ¼ C pancetta ½ yellow onion. 10 minutes or so. Grease pan. and cut lengthwise into six or more very thin (1/8-inchthick) slabs. Mix in bananas.
broth and thyme. Stir in cheese. Toast 2 min. cook pancetta 5 min. vinegar. Brush baguette both sides with oil. season with salt. salt and pepper. puree with immersion blender til smooth. Blend peppers.
. red pepper flakes honey and pepper. Add beans.Baguette slices 1 C roasted red bell peppers 2 T finely chopped fresh flat-leaf parsley
1 tsp sherry vinegar ¼ tsp red pepper flakes ½ tsp honey
Warm oil. 2 T oil parsley. simmer 10 min. per side. carrot and celery and cook 8 minutes. add in ½ tsp salt. Top baguettes and serve with soup. Add garlic. Add onion. cook 1 minute.