*90642-Special Select Mushrooms- stem removed
*7198- 1# Mahi chunks – fine chop
*90215-Lemon Zest and juice of one lemon
11415- Light Chili Powder – 1tbsp
90575- Garlic Cloves – 1 clove
*90941- .5oz arcadia/Tuscan mix
Pre- bake mushrooms for 10 minutes, let cool. While cooling chop mahi with chili powder, garlic, and lemon juice and zest. Mix with oil and stuff into cooled mushrooms, finish in oven with white wine and serve with a small undressed salad as garnish.
*90215-1 lemon, juice and zest
90641- 1oz medium mushrooms
90470- 4 pieces- medium asparagus, diced
11676- 1 tsp- Dill weed
*32811- 1 cup prepared – wild rice
44410 – Cornstarch water slurry
Get your Sautee pan searing hot with oil and butter, add salmon service side down then add in asparagus and mushrooms. Flip salmon and add vodka, add dill, reduce, and remove salmon from the pan when done. Center plate the prepared rice, lay salmon over rice. Add corn starch water mixture to reduced sauce to thicken and pour over salmon and rice.
*7021- 1/2# mussels
*19780 – 8oz Pasta Sauce
12060 – 1tbsp crushed red pepper
90677- 1/4cup diced Spanish onion
90726- 1 diced jalapeno seeds included
*32810- 1cup prepared wild rice
1 cup- white wine
In a Sauté pan add oil, onions, jalapeno, and mussels, sauté until mussels begin to open, add white wine and reduce by half. Add crushed red pepper and tomato sauce and cover on medium heat until mussels are heated through. Center plate rice in a pasta bowl and pour mussels and sauce over rice, garnish with scallions and a pinch of parmesan cheese.
*5230 – Cabbage Roll – One Roll, thawed
*19780 – Cal Red Pasta Sauce – 4oz
34755 – Country Egg Noodles – 6oz
90645 – thin sliced mushrooms – 2oz
302 – Shredded Parmesan cheese – 2oz
1/8cup red wine
Thaw cabbage rolls and prepare country egg noodles per directions. In a small sauté pan add oil, and sauté mushrooms with red wine until tender. Add pasta sauce and the cabbage roll. Spoon hot sauce over roll and place into hot oven until heated though. Reheat noodles in preferred method and toss with oil, salt, pepper, and half of the parmesan cheese. Plate in pasta bowl and top with hot cabbage roll and sauce, finish with remaining parmesan cheese.
Seared Ribeye with Compound Butter
*98798 – One 10oz ribeye
*90168 – Red Raspberries 1/2pint
*90487 – Tenderbite Beans (Runner Beans)
450 – 1# unsalted butter, room temperature
*32811 – 1cup prepared wild rice
*64036 – Butane cooking torch
*64037 – Torch Butane
90218 – One Lemon, Juice and zest
For the Butter, place 1/2pint of raspberries into small sauce pan and heat on low with 1/4cup of water until incorporated, strain out seeds and let cool. Place butter into mixing bowl on low, add in cooled raspberry sauce slowly, add lemon juice and zest, salt and pepper to taste. Fold out onto parchment paper and wrap into plastic wrap, place in cooler until needed.
For the steak, leave to rest at room temperature, salt, and pepper generously. Utilize your favorite cooking method, and cook to desired wellness. Saute beans with butter, salt, and pepper. Center plate prepared wild rice and layer the seared ribeye. Top with a slice of raspberry lemon compound butter and use torch to melt.