Summer Recipes
Creme Brulee Napoleon with Fresh Strawberries
Ingredients: Creme Brulee: 2 qts. Hood heavy Cream 1 pt. Hood milk 49 large DFS egg yolks 14 oz. Jack Frost granulated sugar 2 Tbsp. ComSource vanilla extract 8 oz. Jack Frost dark brown sugar Napoleon Pastry: 10 oz. Jack Frost granulated sugar 6 oz. Fisher almonds, ground and toasted 24 sheets Alpha phyllo dough, thawed 8 oz. DFS unsalted butter, melted Strawberry Sauce: 12 oz. DFS strawberries, stemmed 2-3 Tbsp. Jack Frost granulated sugar more
Strawberry Salsa
Ingredients: 6 Tbsp. Sacramento tomato juice 6 Tbsp. water 3 Tbsp. DFS cider vinegar 1 Tbsp. Realemon lemon juice 3 oz. Domino brown sugar 1 lb. 10 oz. Dole drained canned pineapple chunks 12 oz. DFS whole strawberries, stemmed 6 oz. DFS onions, chunked 1 inch 3 oz. DFS red bell pepper, chunked 1 inch 3 oz. DFS green bell pepper, chunked 1 inch DFS salt, as needed Directions: In small saucepan, mix tomato juice, more
Zucchini Ribbon Risotto
Ingredients: 2 tbsp olive oil 2 shallots, diced (or 1 medium onion) 4 cloves garlic, minced 1 cup Arborio Rice 1/2 cup dry White Wine 2 1/2 cups Chicken Stock 1/2 cup Parmesan Cheese 1/3 cup Mascarpone Cheese 2 medium Zucchini, cut into ribbons with a peeler 2 tbsp Basil (for garnish) salt and white pepper to taste Directions: In a large skillet heat the olive oil over medium high heat. Add the onion and more
Watermelon & Arugula Salad
Ingredients: 3 cups arugula 1 cup parsley leaves 2 cups watermelon, cut into bite-size pieces 6 kalamata olives, pitted and chopped 1/6 red onion, sliced as thinly as possible 3 ounces feta cheese, crumbled 1 lime, juiced olive oil Directions: In a wide, shallow bowl, toss together the arugula and parsley. Top with watermelon, olives, onion, and feta. Squeeze lime juice over the salad, and drizzle with olive oil. Toss lightly before serving.
Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aioli
Ingredients: Aioli 1/4 cup extra-virgin olive oil 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched 1/4 teaspoon fleur de sel or coarse kosher salt 3/4 cup mayonnaise, divided 2 teaspoons fresh lemon juice Sandwiches 2 (3-ounce) packages thinly sliced pancetta, about 30 slices 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted 1 large bunch mizuna or arugula, torn into 2-inch pieces 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds Directions: For aioli: more
Roasted Asparagus with Lemon
Ingredients: 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon finely grated lemon peel 36 asparagus spears, trimmed Directions: Preheat oven to 450°F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.
Mussels in Saffron and White Wine Broth
Ingredients: 2 tsp. butter 3 garlic cloves 1 cup dry white wine 2 tbsp. half and half 2 1/2 tsp. saffron threads 1 cup clam juice 4 scallions, thinly sliced 3 tomatoes, seeded and chopped 3 tbsp. lemon juice 8 pounds mussels, scrubbed and debearded 2 1/2 tbsp. chives, chopped Directions: Melt the butter in a large pot, then add the garlic. Saute until the garlic in fragrant, about 1 minute. Add the wine, half more
Strawberry and Arugula Salad with Hazelnut Dressing
Ingredients: 1/2 cup hazelnuts (3 oz) 1 tablespoon Sherry vinegar 1 1/2 teaspoons fresh lemon juice 1 teaspoon minced shallot 1 teaspoon sugar 2 tablespoons canola oil 2 teaspoons hazelnut oil 3/4 lb arugula (9 cups), tough stems discarded 1/2 lb strawberries, trimmed and quartered lengthwise 1/2 cup mild fresh goat cheese (2 oz), crumbled Directions: Preheat oven to 350°F. Roast nuts in a shallow baking pan in middle of oven until golden, 10 to more
Beef Tenderloin Over Greens
Ingredients: 1 cup boiling water 1 cup beef base (Prepared according to directions) 1/4 cup balsamic vinegar 2 Tbsp light brown sugar 1 tsp olive oil 12 oz beef tenderloin, fat trimmed, cut into 4 pieces 8 cup baby salad greens 1 cup cherry tomatoes, cut in half Directions: Prepare beef base according to package. Stir in vinegar and sugar. Heat oil in large skillet over medium-high heat. Add beef; cook on each side for more
Tomato & Burrata Salad
Ingredients: 1 cup torn crusty bread2 tsp. DiCarlo extra virgin olive oil1/2 sea saltfresh ground pepper1 1/2 lbs heirloom tomatoessea salt & fresh ground pepper2 cups soft lettuce of choice (arugula, spring greens, butter lettuce)1/2 cup fresh basil leaves1 shallot, finely chopped8 oz. burrata cheese, room temperaturebalsamic vinegar Directions: Preheat the oven to 400′. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to more
Salmon with Lemon Dill Beurre Blanc
Ingredients: 1 cup dry white wine1 large shallot (minced)3 cloves of garlic (minced)4 oz. (1/2 cup) cold unsalted butter, cut into small cubes1 Tbsp. fresh lemon juice (zest optional)2 Tbsp. chopped fresh dill Directions: Cook the wine, shallot and garlic over medium high heat until almost dry (au sec) about 5 to 8 minutes. Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and more
Tiramisu
Ingredients: 6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Directions: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small more
Chicken Fajita Pita
Ingredients: 4 Pita bread 3 Tbsp Oil 2 lg cloves Garlic – minced 1 lb Chicken cutlets, cut in thin strips 1 lg Onion, sliced 2 Tbsp Lime juice Fajita Seasoning 1 lg Red pepper, cut in strips Directions: In large skillet, heat oil, garlic, fajita seasoning over medium high heat. Add chicken; saute for 4 minutes or until tender. Add red pepper strips, onion and lime juice; saute 4 minutes. Spread chicken mixture on more
Sesame Crusted Tuna with POM Soy Syrup
Ingredients: TUNA STEAKS- DiCarlo item# 246880 or 246883 4 6 to 8-oz. albacore tuna steaks, skin removed 3–4 tablespoons white and/or black sesame seeds 2 tablespoons canola oil salt and pepper to taste WASABI-CILANTRO-GINGER VINAIGRETTE 1 tablespoon wasabi paste 1 oz. ginger, about the size of a quarter 1/2 bunch cilantro 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1/2 cup canola oil POM-SOY SYRUP 1/2 cup POM Wonderful 100% Pomegranate Juice 1 tablespoon more
Grilled Portabello Sandwich with Sweet Onion Relish
Ingredients: Relish: 4 lbs. DiCarlo Sweet Onions, Sliced 1/4″ Thick 1/4 cup DiCarlo Olive Oil 1 lb. 12oz. DiCarlo Fresh Basil, Shredded 3 oz. Jalapeno Peppers, Seeded, Chopped 1/4 cup DiCarlo White Wine Vinegar 1 tsp. Salt 1 tsp. Pepper Sandwich: 48 Slices Sourdough Bread 24 DiCarlo Portabello Mushroom Caps, (4 to 5 oz. each) DiCarlo Olive Oil, As Needed Salt, As Needed 1 lb. 8oz. Fontina or Monterey Jack Cheese, in 1oz. Slices 24 more
Corn, Jicama and Mango Salad with Shrimp
Ingredients: 1 c Sweet corn kernels, well drained 3/4 c Jicama, small dice 1/2 c Mango, small dice 1/2 Jalapeno pepper, seeded and deveined, fine dice 1/4 c Rice wine vinegar 2 Tbsp Extra virgin olive oil 1 Tbsp Paprika 1/2 tsp Chili Powder 1/4 tsp Garlic Powder 1/4 tsp Pepper, Ground White 16 Large shrimp, peeled, deveined, cooked Salt to taste Directions: Combine first four ingredients in a bowl and set aside. Combine rice wine more
Seared Sea Scallop with Toasted Hazelnut Pomegranate Brown Butter Sauce
Ingredients: Pomegranate Brown Butter 2 cups pomegranate juice 3 tablespoons pomegranate seeds 2 tablespoons toasted hazelnuts, rough chop 5 tablespoons butter, browned 1 tablespoon lemon juice 1 tablespoon chives, sliced Celery Root Puree 1 large celery root, peel and cut into medium dice ½ cup heavy cream 2 cups water Scallops 24 large sea scallops (U/10 is the size reference) 16 sprigs watercress Salt and pepper to taste Directions: Pomegranate Brown Butter: Over medium heat, more
Smoked Gouda & Bacon Burgers with BBQ Sauce
Ingredients: 2 tablespoons vegetable oil 1 onion, halved and thinly sliced Salt 1/4 cup Frank’s RedHot sauce 1/4 cup beef broth 6 tablespoons unsalted butter, softened Eight 1/2-inch-thick slices of firm white bread 8 slices of thick-cut bacon 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices 3 ounces smoked Gouda, shredded (1 cup) 1/4 cup barbecue sauce Directions: In a large skillet, heat the more
Cajun Blackened Mahi Mahi with Mango Salsa
Ingredients: 2 Mahi Mahi fillets 2 tablespoons extra virgin olive oil 2 teaspoons cajun seasoning (more if you like it hot) Dash of cayenne pepper Salt and ground black pepper to taste 1 cup chopped mango ½ teaspoon finely chopped jalapeno peppers ¼ cup chopped red onion ¼ cup chopped cilantro 5 grape tomatoes, quartered Directions: Combine 1 cup chopped mango, 1 teaspoon finely chopped jalapeno peppers, 1/4 cup chopped red onion, 1/4 cup chopped more
Gigli Pasta with Chicken and Pea-Mint Pesto
Ingredients: 1lb. Gigli pasta 1 1/2 cup packed fresh mint leaves 10 oz. frozen peas, thawed 1/2 cups freshly grated Parmesan cheese Salt 2 Tbsp. olive oil 2 Tbsp. water 3 cups coarsely shredded cooked chicken Toasted pine nuts Directions: Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in food processor with knife blade attached, combine mint leaves, peas, Parmesan, and 1/4 teaspoon salt; more
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chili Sauce
Ingredients: Swordfish: 4 swordfish steaks, 8 ounces each, cut into 1-inch dice 16 to 20 wooden skewers, soaked for 20 minutes Canola oil Salt and freshly ground black pepper Shredded unsweetened dried coconut Lightly toasted Cilantro leaves Sauce: 1/2 can unsweetened coconut milk 2 tablespoons sweetened cream of coconut 1/4 cup fresh or bottled key lime juice 1 serrano chile, coarsely chopped 1-inch piece ginger, peeled and chopped 2 teaspoons finely chopped fresh lime zest more
