Fall Recipes
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
Goodfellows Asparagus Salad with Parmesan Cheese
Ingredients: Asparagus Salad: 6 lb. DFS Asparagus 2 cups Hellmann’s Mayonaise 2/3 cup Hood Buttermilk 3 Tbsp. DFS Fresh Lime Juice 2 cloves DFS Garlic, minced 2 Tbsp. DFS Fresh Chives, minced 2 tsp. Groeb Farms Honey 1 tsp. Morton’s Kosher Salt 1 tsp. DFS Cracked Black Pepper 1/4 tsp. Hot Pepper Sauce 1/4 tsp. DFS Ground Red Pepper 1 cup Aged Wisconsin Parmesan Cheese, grated 3 3/4 lb. DFS Baby Greens or Arugula 9 more
The Ultimate Grilled Cheese
Ingredients: Butter 4 slices country white sourdough bread 4 thin slices prosciutto 8 large fresh basil leaves 8 slices GRANDE Asiago cheese or fresh mozzarella cheese 1/4 teaspoon dried crushed red pepper 2 tablespoons olive oil 6 slices heirloom tomato Directions: Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 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
Grilled Ribeye Steaks with Onion Blue Cheese Sauce
Ingredients: 2 whole Ribeye steaks 2 tablespoons butter Salt & Pepper 4 tablespoons butter 1 large yellow onion, sliced 1 cup heavy cream 1/2 cup crumbled Blue Cheese Directions: Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for more
Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree
Ingredients: Yellow Squash Puree: 4 whole cloves garlic 4 yellow squash (about 1 pound) 1/8 cup olive oil Sea salt or kosher salt 1/4 cup vegetable stock Lamb: 2 pounds lamb medallions 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Directions: Preheat the oven to 350 degrees F. For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a more
Brussel Sprouts with Bacon
Ingredients: 3 slices bacon, chopped 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 shallot, chopped 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved Salt and pepper, to your taste 1 cup chicken broth Directions: Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and more
Apple Cheddar Stuffed Chicken with Apple Dijon Pan Sauce
Ingredients: 4 chicken breasts 1 small apple, peeled and chopped small 1/2 cup shredded sharp cheddar cheese 2 teaspoons fresh lemon juice 1/2 teaspoon dried thyme + a pinch, divided 1/4 teaspoon dried oregano salt & pepper 1/4 cup flour 2 Tablespoons extra virgin olive oil 3/4 cup chicken broth 1/2 cup apple juice 2 Tablespoons dijon mustard 1-1/2 teaspoons apple cider vinegar (could use rice vinegar) Directions: Preheat oven to 375 degrees then get more
Pan Seared Barramundi with Tomato Caper Salsa
Ingredients: 2 Barramundi portions 2-1/2 Tbsp. olive oil Salt and pepper Lemon, cut into wedges Mixed salad greens 1 Ripe tomato, finely diced 1 Tbsp. baby capers Chopped fresh parsley 1 Tbsp. lemon juice Directions: Combine tomatoes, capers, parsley, lemon juice and 1-1/2 tablespoons of olive oil in a bowl. Add salt and pepper, mix and set aside. Pat fish dry with paper towel, then salt and pepper it. Using a non-stock fry pan and more
Pumpkin Risotto
Ingredients: 2 tablespoons olive oil 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3cups) 2 medium white onions, finely diced 3/4 cup dry Riesling 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon freshly ground white pepper 1 teaspoon salt 7 cups vegetable stock or low-sodium chicken broth 5 tablespoons unsalted butter 1 1/2 cups arborio rice (about 11 ounces) 3 tablespoons finely chopped fresh flat-leaf parsley (optional) 1/2 cup 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
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
