Yield: 10-15 servings 4 pounds Idaho® Purple Potatoes 5 each egg yolks 4 ounces butter 1 cup Parmesan cheese 1/4 cup herbs chopped (parsley, thyme) 1/4 cup heavy cream 1/2 tablespoon black pepper 1 1/2 tablespoon salt Procedure: Boil large purple potatoes in boiling water until fork tender. Carefully peel the potatoes while warm, discarding…
Pickled Peach Mint Vinaigrette
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
Hazelnut Tuna with fingerling potatoes and mussel stew
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
Crispy Ginger Ribs
Submitted by Marcus de Koning, Executive Chef, Phoenix (Ariz.) Country Club
Chef’s Barbecue Rub
Submitted by Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio
Gaucho-style Spinalis Steak
Submitted by Marcus de Koning, Executive Chef, Phoenix (Ariz.) Country Club
Steak Seasoning Rub
Submitted by Marcus de Koning, Executive Chef, Phoenix Country Club, Phoenix, Ariz.
Primitive-Style Beer Can Chicken
Submitted by Micheal Armes, Executive Chef, Hound Ears Golf Club, Boone, N.C.
Vegetarian Mango Spring Roll with Brown Rice, Fresh Herbs and Mango Nuoc Cham Dipping Sauce
Ingredients: 10 each spring roll wrapper, wet under hot water for 5-10 seconds or with hot soaked wet towel 20 thin fresh ripe mango slices, cut from peeled and pitted mango cheeks/planks, sliced vertically 10 ounces cooked brown rice, cold 10 leaves, fresh basil 10 sprigs, fresh cilantro 10 leaves, fresh mint 10 each, 3…
Spanish Coca with Wilted Greens, Walnuts and Raisins
Ingredients: 1 tablespoon dry yeast 2 tablespoons warm water 3 cups unbleached white bread flour 1 teaspoon salt 1 cup warm water 4 tablespoons olive oil 1/2 cup golden raisins 1/2 cup California walnut halves 1 small bunch Swiss chard 4 tablespoons extra‐virgin olive oil 2 cloves garlic, minced Kosher salt and freshly ground black…
Beluga Lentils with Walnuts and Spring Vegetables
For the lentils: 2/3 cup black lentils, dried 3 cups water For the spring vegetables: 2 each heirloom baby carrots, yellow, tops removed, peeled, shaved 2 each heirloom baby carrots, red/orange, tops removed, peeled, shaved 4 each asparagus, top 2″ shaved, bottoms peeled, rounds shaved 1 cup sugar snap peas, blanched, chilled, drained, ps cut,…
Crawfish Mashed Idaho Potatoes
Ingredients: 10 lbs peeled Idaho® Russet Potatoes, cut in 2-inch chunks 4 tablespoons Creole crab boil spices 2 lbs crawfish tail meat & fat 20 oz heavy whipping cream 1 lb unsalted butter, whole 1 tablespoon salt 1/2 teaspoon white pepper Procedure: In a large pot of cold water add the potatoes and Creole spices.…
Cinnamon Pear & Pecan Sticky Buns
Ingredients: 1 1/2 cups milk, heated 2 tsp. active dry yeast ½ cup sugar, granulated and divided ½ stick butter, melted 3 large egg yolks 1 tsp. salt 5-6 cups all-purpose flour 3 cups brown sugar 3 tsp. ground cinnamon 1½ qts. canned epars drained and diced 2 cups pecans, toasted and chopped 2 cups cranberries,…
Creamed Peas in Onion Half-Shells
Ingredients: 6 medium-size onions, peeled 6 cups boiling water 2 tsp. salt 3 tbsp. butter, melted 2 tbsp. flour ½ tsp. black pepper 1 cup milk 1½ cups fresh or frozen peas, lightly steamed Procedure: Cook onions uncovered in boiling water to which 1-1/2 teaspoons of salt has been added for 30 minutes, or until…
Corn and Heart of Palm Cake
Ingredients: 2 cups corn as needed Olive oil ¼ cup peppers, chopped ¼ cup onion, chopped 16 ozs. hearts of palm, chopped ¼ cup scallions, chopped 1 tsp. Dijon mustard ¼ cup gluten-free panko ¼ cup vegan mayonnaise ¼ cup gluten-free panko for coating to taste Salt to taste fresh ground pepper as needed chive…