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By Lucy Gibson, Chef Instructor

These fresh and simple recipes allow you to make many lovely little one-bite dishes from your baked and smoked fishes:

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Salmon Cakes

1lb cooked salmon flaked

1 egg

2 Tbs of parsley

2 Tbs chopped green onion

Salt and pepper

2 Tbs cream cheese

  • Combine all ingredients in bowl mix well, shape into cakes.

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Panko bread crumbs

1 tsp paprika

  • Put 1 cup panko breadcrumbs in a bowl with the paprika
  • Mix together.
  • Roll the salmon cakes in the breadcrumbs, put on a baking sheet and bake in the
  • Oven for 20 minutes at 400 degrees

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Salmon and Avocado Vol-au-Vents

Use the mixture for the salmon cakes and put a teaspoon of the mixture in the fully baked

Vol-au-vent case

bake in oven 359 for 15 minutes garnish with Avocado and baked Salmon flake.

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Smoked Salmon Vol-au Vent

8oz smoked salmon

1 pkg. cream cheese

I pkg. Frozen Vol-au-Vent cases

I teaspoon Sriracha hot sauce

1 teaspoon freshly chopped parsley

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Bake Vol-au-Vent cases following the instructions on package. Allow to cool.

Mix smoked salmon, hot sauce and cream cheese until well blended.

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Spoon approximately 1/2 teaspoon of Salmon mixture into Vol-au-Vent puffs.

Sprinkle with chopped parsley. Serve.

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Cucumber Sandwiches

Slice cucumber. Spread smoked salmon mixture between two slices of cucumber.

Hold together with toothpick. Garnish with lemon rind or dip in a Balsamic Vinegar reduction.

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Make sure you have your cookie jar stocked, because these flavors make one surprisingly amazing team!

By Lucy Gibson, Chef Instructor

Cran-Blueberry White Chocolate Cookies        

1 cup butter
½ cup white sugar
¾ cup soft brown sugar
1 egg
2    cups flour
1tsp. baking soda
1 cup blueberry infused Craisins
1 cup Callebaut white chocolate Callets

Using a KitchenAid stand mixer fitted with flat beater, cream butter and sugars until almost white. Add egg and mix well. Add baking soda and flour. Mix until completely combined. Stir in craisins and callets.
Using a portion cookie scoop, drop dough onto cookie sheet lined with a Silpat mat.

Bake at 350 for 12 minutes.

tris

by Cheryl Shaffer, Kitchen Store Specialist

Mushroom Phyllo Triangles

Mince together:
3 Rosemary leafs, fresh
3 sprigs fresh Thyme
3 Sage leafs, fresh
10 stems fresh Chives, minced
2 baby Carrots
1/4 of a large Idaho potato
3 leafs of Purple Cabbage
1 Tablespoon Toasted Sesame Seeds
Saute the above together in a skillet with 2 Tablespoons Butter and 1 Tablespoon Grapeseed Oil
until everything is softened, about 3-5 minutes.
Add 10 chopped Mushrooms.

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When the mushrooms are cooked, add:

1/2 cup vegetable broth
1 teaspoon sea salt
a few grinds of fresh milled pepper
1/4 teaspoon red chili pepper flakes
3 Tablespoons parmesan cheese

Remove from heat and allow to cool a bit.
Thaw 1/2 of a box of Phyllo (Filo) Dough. You’ll use about 1/2 of this roll. Open the roll and
cover the dough sheets with a damp towel to keep it from drying out.
Take 2 sheets of Phyllo dough and brush it with melted butter. Cover it with 2 more sheets of
dough and brush those with melted butter. With a sharp knife, cut the buttered sheets in half,
giving you two large rectangles.
Place 1 Tablespoon of the mushroom mixture on the bottom of each rectangle, in the center.
Fold the edges of dough over the mushroom mound. You’ll have two long, narrow rectangles.
Carefully fold the dough over itself like you would fold the American Flag, ending up in a triangle
shape. Brush the top with melted butter and place it on a cookie sheet with a Silpat sheet.
Continue until you have all of the mushroom mixture is used. You should have about 12
triangles.
Bake 350 oven for about 10-15 minutes, until the Phyllo dough is golden brown and crisp. Allow
to cool a little, serve warm.

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by Cheryl Shaffer, Kitchen Store Specialist

Portrait Potato Crisps

1 large Idaho baking potato, scrubbed but not peeled
Vegaline spray
flaked sea salt
J&D's Sriracha Rub Seasoning Blend
1 egg white, beaten to use as brushed-on “glue” for the herbs
Assorted Herbs:
rosemary
thyme
chives
red chili pepper seeds
poppy seeds
sage leaves
thinly sliced carrots
thinly sliced purple cabbage
thinly sliced potato peel
thinly sliced jalapeño pepper
thinly sliced lemon, lime or orange peel - be careful - you want color only, not the white pith or it
will be bitter.

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tools:
Mandoline set at thinnest slice
metal cooling rack set over a cookie sheet
sharp knife
mini cookie cutters

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Thinly slice the potato into cameo-like ovals. Brush with egg wash. Arrange the herbs into a
pleasing arrangement. I used mini cookie cutters to easily cut shapes from the cabbage, carrot,
citrus, and potato peel.

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When you have your design set, sprinkle with a little Sriracha
seasoning, give a light spray of Vegaline, and sprinkle of flake sea salt. Carefully transfer the
ovals to the metal cooling rack, which has been sprayed with Vegaline, and bake 350 degrees until
potato is cooked and starting to brown, about 15 minutes.

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These can be a bit time consuming, but if you cut out your basic shapes ahead, you can put
them together fairly quickly.

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I could get 9 ovals on each rack. The crisps are good on their
own, but can also be dipped in a bit of creamy dressing. Each bite is different, depending on
your mix of herbs used in the portrait.

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by Cheryl Shaffer, Kitchen Store Specialist

Mac & Cheese Bacon Cups

1/2 # pasta - I used egg noodles, cooked until al dente
1 bunch of green onions, white and green, sliced thinly
3 heels of garlic, minced
1 jalapeño pepper, minced
2 sprigs fresh thyme, minced
2 cups heavy cream
4 oz cream cheese, softened
1 oz grated parmesan cheese
2 oz grated Romano cheese
2 teaspoons beef base
2# bacon, thick sliced
12 teaspoons Panko crumbs

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For Bacon Cups:
Invert a pop-over mold onto a metal cooling rack, placed over a cookie sheet with sides.
Spray with a little vegetable spray to help reduce sticking.
Cut two strips of bacon in half, and criss cross them over the popover mold. Cut another strip in
half, and wrap it around the top of the mold, then continue with a full strip to fully wrap around
the mold. Gently squeeze it with your hand, to fit the mold and reduce any holes.
Continue to wrap each of the popover molds. You should have enough bacon to wrap 12
molds.
Bake in a 375 oven for 25-30 minutes, or until bacon is completely cooked. Cool. Carefully
remove cups from the molds. If they are not completely cooked on the interior, set them upright
on a cooling rack on a cookie sheet and bake for an additional 10-15 minutes, as needed. Cool.

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Cook the pasta in salted water, until al dente. Drain and set aside.
In a heavy sauce pan, melt the butter and sauté the onions, garlic, jalapeño pepper and thyme
until the white onions are translucent. Add the cream, cream cheese, and whisk until smooth
and bubbling. Add the beef base, Romano and Parmesan cheese, whisk until smooth. Add the
pasta and stir until well coated. Remove from heat.
Spoon the mac & cheese mixture into the bacon cups and dust with about 1 teaspoon of Panko
crumbs on each cup. Place cups on a baking sheet or in a casserole pan and bake at 350 until
the crumbs are golden.

Remove and enjoy!

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by Cheryl Shaffer, Kitchen Store Specialist

Chocolate Sriracha Candied Bacon Lollipops

2 # bacon, thick sliced
1/2 cup dark brown sugar
2 Tbs. J&D's Sriracha Rub Seasoning Blend

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1. Preheat oven to 375
2. Arrange bacon in a single layer on a metal cooling rack that has been set over a cookie
sheet pan, with sides. (you don’t want the bacon drippings to mess up your oven). Bacon
strips may touch, but should not overlap.
3. Spread the sugar / spice mixture over the bacon, to coat the tops of each strip. Use the
back of a spoon to smear it into the bacon.

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4. Bake in the oven until bacon is fully cooked, about 20 minutes. Check often as oven temps
may vary and bacon thickness may cook faster or slower.
5. Remove from oven and allow to cool.
6. Bacon may be enjoyed as is, or to make it extra special:

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7. Cut each slice in half, and dip 1/2 of the cut slice into the following chocolate glaze, then
sprinkle with a little flaked sea salt, place on parchment paper and freeze about 10 minutes,
to set the chocolate.

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Chocolate Glaze:
6 oz Challabaut Dk Chocolate Morsels
1/4 cup (1/2 stick) butter
Melt the butter and chocolate in a microwave safe bowl, 1 minute. Stir until chocolate is
smooth. You may need to add 15 seconds of heating time. Be careful, over-heating the
chocolate can cause it to seize.

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by Tina LeBaron, Kitchen Store Specialist

Homemade Sriracha Chile Lime Tortilla Chips

14                   Corn Tortillas

3                      Limes

1 Tblsp           Sriracha Seasoning

2 tsp               Sea Salt

Canola Oil (or any high heat cooking oil)

  • Preheat oven to 350 degrees. On a cookie sheet, line as many tortillas on a single layer as possible, saving those that don’t fit for the next batch, preferably with a wire rack set on top of the sheet for extra even heating.

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  • Bake for 5 minutes. Prepare a large fry pan with a half an inch of canola oil and heat slowly over medium heat.
  • Zest the limes into a small bowl, and then add the Siracha Seasoning and sea salt. Adjust to taste keeping in mind the heat level will be slightly taken down once on the tortilla chip.
  • Next, stack the baked tortillas and cut into triangles.

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  • Once the oil is at about 350 degrees, place tortilla triangle in a single layer. Flip the chips after about 30 seconds or until golden brown. Be sure to lower the temperature if the oil begins to smoke.

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  • Remove chips once both sides are golden brown, and place on paper towels to absorb excess oil.

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  • Sprinkle with prepared seasoning and enjoy plain or with your favorite dip or salsa. Crunch!

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3                      Jalapenos

2 - 8oz pkgs   Cream Cheese

½ cup             Sour Cream

1 cup              Romano Cheese (or any cheese on hand)

1 - 10 oz jar   Artichoke Hearts

1 – 12 oz pkg Frozen Spinach

1 tsp               Vegetable oil

 

  • Preheat oven to 350 degrees.

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  • Rub jalapenos with 1 tsp of oil. Tongs in hand, roast jalapenos right over the flames if you’re experience, or on a mid-high heat grill pan.

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  • Turn peppers occasionally making sure all sides are done evenly until charred and softened.

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  • Remove from heat and on chopping board, carefully remove stems. Next, slice in half; remove seeds and membranes to lessen the heat of the pepper.

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  • Dice into small pieces. Wash hands immediately after handling hot peppers.

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  • Defrost frozen spinach in microwave and set aside.
  • Soften cream cheese slightly in microwave, about 20 seconds.

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  • Then in a medium bowl, mix cream cheese with sour cream until incorporated. Add grated Romano cheese, mix. Next, add drained artichokes, spinach, and diced jalapenos. Mix.

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  • Spread mixture into a small baking dish. Bake at 350 degrees for 30 minutes.

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  • Enjoy with your favorite chips, crackers, or bread!