Lemon Pepper Scallop Toasts with Pancetta and Hollandaise Sauce

Ingredients:

recipe-scallops.jpg
  • 1 package lemon pepper scallops
  • 8-10 ea. brioche toast points, cut ½” thick
  • 2 tbsp butter, unsalted
  • 8-10 ea. pancetta Slices, 1/8” thick (may substitute bacon or prosciutto)
  • 2 ea. egg yolks
  • 2 tbsp lemon Juice
  • 4 tbsp butter, unsalted and melted
  • 2 tbsp fresh chives, minced

Directions:

In a large sauté pan melted the 2 tablespoons of butter. Once foaming add the reserved toast points and cook until golden brown before turning over and repeating on both sides. Reserve the toast points. Meanwhile, bring a cup of water to a simmer in a small pot. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over the saucepan without touching the simmering water and continue to whisk rapidly being careful not to let the eggs get too hot. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from the heat and season to taste with salt. Prepare the scallops as per the instructions on the package. Lastly, preheat a large sauté pan on a medium-high setting. Add the sliced pancetta and cook for approximately 2 minutes on each side until crispy. To assemble; place one slice of pancetta and one fully cooked scallop upon each piece of toast. Drizzle with reserved hollandaise sauce and garnish with minced chives.

Pairing Suggestions:

Serve along brown rice to create a more hearty meal or a fresh side salad to keep things light.

Beer Battered Pollock Tacos

Ingredients:

recipe-beer-battered-tacos.jpg
  • 24 ea. 3 oz. beer battered pollock portions
  • 24 ea. flour tortillas
  • 4 ea. heads of romaine lettuce, cleaned and sliced thin
  • 4 cups red cabbage, core out outer leaves removed, sliced thin
  • 12 oz. shredded cheddar or Mexican cheese blend
  • 1 ½ cups sour cream
  • 1 ½ cups salsa, preferred brands

*Yield: 12 Servings

Directions:

  1. Clean and thinly slice both the red cabbage and romaine lettuce.
  2. Prepare the battered Pollock per the package instructions.
  3. Assemble individual tacos each with one piece of Pollock, approximately 1/3 cup sliced romaine and 1/3 cup sliced red cabbage.
  4. Top tacos with ½ ounce of reserved shredded cheese, 1 tbsp. of preferred brand salsa and 1 tbsp. of sour cream.

Pairing Suggestions:

Beef up this offering with hearty lentils or grilled fruits. Complement the battering with a nice amber ale. 

Blackened Shrimp Po' Boy with Fried Jalapenos & Remoulade

Ingredients:

recipe-blackened-shrimp-po-boy 2.jpg
  • 6 ea  large Hoagie Rolls
  • 2 lbs large Shrimp, P&D
  • 3 tbsp blackening Spice
  • 3 tbsp olive Oil
  • 2 tbsp lemon Juice
  • 3 cups shredded Romaine
  • 3 ea tomatoes, sliced thin
  • 1 cup red Onion, sliced thin
  • 2 cups fried Jalapenos
  • 1 ½ cups mayonnaise
  • 2 tbsp chili Powder
  • 3 tbsp  ground Mustard
  • 2 tbsp lemon Juice

*Yield: 6 Servings

Directions:

Preheat your grill to high heat. Toss the shrimp with the blackening spice, olive oil and lemon juice. Make the remoulade by combining the mayonnaise, chili powder, ground mustard and lemon juice. Once preheated, grill shrimp for approximately 2 minutes on each side until fully cooked. Assemble sandwiches starting with shredded romaine, tomatoes and then red onion. Top with shrimp, fried jalapenos and approximately ¼ cup of remoulade per sandwich.

Pairing Suggestions:

Pair this with a side like sweet potato fries to balance the flavors, and serve the remoulade as a dipping sauce.

Pan Sear Teriyaki Sesame Salmon with Bacon and Vegetable Fried Brown Rice

Ingredients:

recipe-salmon-fried-rice.jpg
  • 2 cups brown rice, cooked
  • 6 slices bacon, sliced thinly
  • ½ cup white onion, minced
  • ½ cup carrot, minced
  • ½ cup  celery, minced
  • 4 each green onion, sliced thin
  • 1 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 1 cup  frozen Peas
  • 2 each eggs, beaten
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce

Directions:

Cook bacon in a large nonstick skillet or wok over medium-high heat until crispy. Drain excess fat from the pan and push bacon to sides. Add onion, carrots and celery and cook until softened about 2 minutes. Stir in green onions, garlic and ginger and cook 3 minutes, taking care not to let the garlic brown. Stir in peas and cook 2 minutes. Transfer mixture to a medium bowl.  Reduce heat to medium, add eggs, and scramble until fully cooked, 2 or 3 minutes. Add eggs to bacon mixture. Wipe out skillet, add vegetable oil, and return to medium-high heat. When oil is hot add cooked rice in a thin even layer. Cook until rice is heated and slightly crispy. Stir in bacon-egg mixture. Add soy sauce and top with green onions. Meanwhile, follow the package instructions for the salmon. Serve fully cooked salmon atop portions of bacon and vegetable fried brown rice.

Pairing Suggestions:

Pair with a light sparkling wine or sake.

Grilled Alaska Sockeye Salmon with Compound Butter

Grilled Alaska Sockeye Salmon.jpg

Ingredients:

Alaska Sockeye Salmon:

  • 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
  • Heavy-duty aluminum foil
  • Cooking spray
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly-ground black pepper

Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.  Heat grill to 375°F.  

Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side.  Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.  Place the salmon, skin side down, in the middle of the foil.  Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish.  Season salmon with salt and pepper.  

Carefully transfer the foil pan to the center of the preheated grill.  Do not cover the salmon with foil or close the foil over the salmon.  Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat.  Remove from the grill and let rest a few minutes before serving.

Cook’s Tip: Check salmon for doneness at 10 minutes.

Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center.  Be sure to let the salmon rest a few minutes before serving.

Directions:

  1. Fresh Herb, Shallot and Lemon Butter:

  2. 1-1/2 cups finely chopped shallots or green onions

  3. 1 pound unsalted butter, divided

  4. 1/4 cup Chateau Ste. Michelle Chardonnay

  5. 1/4 cup chopped mixed fresh leafy herbs, such as thyme, tarragon, dill, parsley, or basil

  6. 1 Tablespoon finely grated lemon zest

  7. 2 Tablespoons fresh lemon juice

  8. Salt and freshly ground pepper

  9. Sauté the shallots in 3 tablespoons of the butter until soft but not brown.  Add the wine and continue to cook until all of the liquid is evaporated.  Cool completely.

  10. Soften the remaining butter with an electric mixer or by hand and stir in the shallot mixture, herbs, lemon zest and juice.  Season to taste with salt and pepper.  Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil and freeze for later use.

  11. To serve, cut and place thick coin-sized pieces on top of hot fish and let it melt.  If using frozen butters, soften them just a bit before placing them on top of your grilled foods so that they can begin to melt as you bring them to the table.

Recommended wine pairing: Chateau Ste Michelle, Columbia Valley Chardonnay / Riesling

Avocado Shakshuka

AvosFomMex

Ingredients:

  • 1 cup Cumin Spiced Tomato Sauce, (recipe follows)
  • 1/3 cup Avocados from Mexico, diced
  • 2 each Eggs
  • 1 tablespoon Avocado Crema, (recipe follows)
  • Serve with Baguette slices, grilled

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Grease a small cast iron skillet and pour in cumin spiced tomato sauce.
  3. Evenly place avocado dices around the sauce.
  4. Make 2 small indents in the sauce and crack two eggs into the indents.
  5. Bake for 10-15 minutes, until eggs are set.
  6. Let cool slightly and drizzle with avocado crema.
  7. Serve with slices of grilled baguette.

Cumin Spiced Tomato Sauce

Ingredients:

  • 2 tablespoons Extra virgin olive oil
  • 1 cup Shallots, minced
  • ¼ cup Garlic, minced
  • 2 tablespoons Cumin, ground
  • 2 teaspoons Cinnamon, ground
  • 2, #10 cans Crushed tomatoes
  • 2 tablespoons Salt
  • 1 tablespoon Pepper

Directions:

  1. In a large sauce pan, heat olive oil over medium heat.
  2. Add shallots and garlic and cook until translucent.
  3. Add ground cumin and cinnamon and stir until fragrant.
  4. Add crushed tomatoes, bring to a boil then down to a simmer.
  5. Simmer for 30 minutes, until thick and reduced.
  6. Season with salt and pepper.

Avocado Crema

Ingredients:

  • ½ cup Greek yogurt, nonfat
  • ½ cup Mayonnaise
  • ½ cup Avocados from Mexico, pulp
  • 1 tablespoon Salt

Directions:

1.  In a large bowl, whisk all ingredients together until well combined.

Sweet Precision Salad

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMex

Ingredients:

  • 3 Each Compressed watermelon 2 1/2 diameter rounds, 1/4 Thick
  • 3 Each Feta 2 1/2 diameter rounds, 1/4 Thick
  • 3 Each Avocados From Mexico 2 1/2 diameter rounds, 1/4 Thick
  • 2 tablespoons Citrus-mint dressing recipe follows
  • 2 tablespoons Pistachios crushed

Citrus Mint Dressing

  • 1/2 cup Orange juice
  • 4 teaspoons Smooth Dijon mustard
  • 1/4 cup Apple cider vinegar
  • 1/2 cup Honey
  • 1/2 cup Olive oil
  • 1/4 cup Mayonnaise
  • 1 cup Mint Leaves

Directions:

1. SALAD: Alternate watermelon, feta and avocado to create a stack. Drizzle with citrus-mint dressing. Top with crushed pistachios.

2. CITRUS-MINT DRESSING: Blend all ingredients in a blender until smooth.

Dessert Avocado Toast

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMex

Ingredients:

  • 1 slice Brioche
  • 2 tablespoons Avocado Cream Cheese Frosting (recipe follows)
  • 3 slices    Avocados From Mexico
  • 2 tablespoons Dark chocolate shavings
  • 2 each Strawberries, sliced

Directions:

  1.  Toast sliced brioche and cool slightly.
  2.  Spread evenly with Avocado Cream Cheese Frosting.
  3. Top with avocado slices, dark chocolate shavings, and fresh sliced strawberries.

Avocado Cream Cheese Frosting

Makes 24 servings

Ingredients:

  • 4 ounces Unsalted Butter
  • 4 ounces Cream Cheese
  • 1 cup Powdered Sugar
  • ½ teaspoon Salt
  • ½ each Avocados From Mexico, peeled pitted and pureed

Directions:

  1. Combine unsalted butter, cream cheese, powdered sugar in a mixer with a paddle attachment and mix on high speed until fluffy and well-combined
  2. Add salt and peeled, pitted and pureed Avocados From Mexico and mix on low speed just until avocado and sugar are fully combined.

 

Coctel de Mariscos Avos

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMexico

Ingredients:

  • Fresh lime juice as needed
  • Kosher Salt as needed
  • 12 cups Ceviche recipe follows
  • 24 Avocado Rings 1/4-inch thick from 6 avocados
  • 24 Shrimp grilled and chilled
  • 24 Lime wedges
  • 24 Cilantro sprigs

Ceviche

  • 3 lbs White fish (such as cod, sole, rockfish, tilapia, pollock, or a combination), diced small
  • 2 cups Fresh lime juice
  • 3 cups Seeded and chopped tomato
  • 1 1/2 cups Cucumber peeled, seeded, finely diced
  • 1 1/2 cups Red onions finely chopped
  • 3/4 cup Fresh cilantro chopped
  • 1 tsp Jalapeno minced
  • 1 tbsp Ground cumin

Directions:

1. For each serving, dip rim of martini glass into lime juice. Dip rim of glass in salt, as for a margarita. Place ½ cup ceviche in glass. Top with 1 Avocado Ring, tuck shrimp into the center of the ring. Garnish with lime wedge and cilantro sprig.

2. Combine fish and lime juice in bowl, toss well, cover and chill for at least 30 minutes or until fish is white throughout. Remove from refrigeration, place in strainer and drain off lime juice, then press gently on fish to squeeze out any additional lime juice. Place drained fish in bowl, add all other ingredients and fold to incorporate and mix well. Cover and hold under refrigeration until needed. Best used the day the ceviche is made. Discard after 2 days.

Basic Idaho® Potato Tot Recipes

PHOTO BY THE IDAHO POTATO COMMISSION - RECIPE BY Marc Forgione

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • (10 each) - 80 ct bakers Idaho® potatoes, peeled
  • Salt and pepper to taste
  • Ingredients for Stuffed with Andouille & Smoked Cheddar:
  • 1 pound aged Andouille, minced
  • 1 pound smoked cheddar, Brunois
  • Ingredients for Crusted with Parmesan and fresh herbs:
  • 1/4 cup Parmesan, finely grated
  • 1/4 cup fresh rosemary, minced
  • 1/4 cup fresh sage Minced
  • 1 teaspoon Chile pepper flakes

Directions:

  1. Peel potatoes.
  2. Boil potatoes, starting in cold water, and boil for about 15-25 minutes (depending on how many cooking) until they can be pierced with a fork but not falling apart).
  3. Cool to room temperature and grate.
  4. Form into small croquette or small barrel rolls.
  5. Fry and season with kosher salt and pepper.

Stuffed with Andouille & Smoked Cheddar Directions:

  1. Mix together ingredients for filling and stuff tot before frying, about 1 tablespoon per each tot.

Crusted with Parmesan and Fresh Herbs Directions:

  1. Mix ingredients and season tots with mixture after frying.

Truffle Scented Directions:

  1. Spray tots with white truffle oil once fried and season with salt and pepper.

Idaho® Potato Sausage and Egg Gratin

PHOTO BY THE IDAHO POTATO COMMISSION - RECIPE BY Marc Forgione

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 2 pounds Idaho® potatoes, steamed, cut into 1 "dice, cooled
  • 2 pounds fresh spinach, steamed, squeezed very dry
  • 3 cups red onions, diced 1/4 inch
  • 4 cups roasted red peppers, diced 1/2"
  • 2 ounces olive oil
  • 1 pound ground breakfast sausage cooked, drained
  • 12 each eggs
  • 1 1/2 quarts heavy cream
  • 1 tablespoon seasoning salt
  • 1/4 teaspoon white pepper
  • Dash nutmeg
  • Dash cayenne pepper
  • 2 ounces grated Parmesan
  • 1/8 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 tablespoon Gulden's Brown Mustard

Directions:

  1. Preheat oven to 325°F.
  2. Heat the olive oil on a hot griddle, add the red onions and cook until tender.
  3. Add the potatoes, and cook until lightly brown.
  4. Add the roasted red peppers, and drained spinach, and cooked drained sausage, season to taste with salt and pepper, mix well, remove from heat, reserve.
  5. In a large mixing bowl, beat the eggs. Add the remaining ingredients, mix well.
  6. Spray a 2" hotel pan with food release spray. Place the potato mixture inside the pan, and pour the egg mixture over top, spreading out until evenly dispersed.
  7. Bake at 325°, until the gratin is set, approx. 1 hour. Serve.

Spanish Tortilla

PHOTO BY THE IDAHO POTATO COMMISSION - RECIPE BY Marc Forgione

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 1 tablespoon blended olive oil
  • 3 80 ct bakers Idaho® potatoes peeled and slice ¼ inch thick
  • 2 eggs scrambled, season with salt and pepper
  • 1/4 pound aged chorizo, slice 1/8th inch thick
  • 10 basil leaves, chiffonade*
  • *To slice an herb or leaf vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.

Catalan Tomato Sauce

  • 4 plum tomatoes, cored, seeds removed, diced
  • 1 tiny pinch of saffron
  • 1 clove garlic minced
  • 1 teaspoon fresh oregano, minced
  • 1 tablespoons fresh Italian parsley, minced
  • 1/4 cup pine nuts, toasted
  • 2 dried black mission figs, stem removed, diced
  • 1/4 cup golden California Raisins, soaked in sherry for 20 minutes
  • 2 shallots, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • To taste kosher salt and fresh cracked black pepper

Directions:

  1. Preheat oven to 350°F.
  2. Place a 12" non stick pan over medium high heat with the oil.
  3. Toss the potatoes in the egg mixture and quickly layer the potatoes in the hot pan. After half way through layer the chorizo and basil, and finish with the rest of the potatoes. You want to lightly press the potatoes down with a spatula while layering.
  4. Place in preheated oven and cook for 10 minutes until the eggs and potatoes are set and the bottom is brown. Flip onto a sheet pan with parchment.
  5. These are easily heated up to order, cut into 1/6th.
  6. Serve hot with room temperature Catalan Sauce.

Andy's Italian Style Potato Salad

Photo by the Idaho Potato Commission - Recipe by Andy Husbands

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

Salad

  • 1 pound Idaho® Fingerlings (French Fingerling or Russian Banana) and Idaho® Peruvian purple potatoes- peeled and blanched until fork tender, 1/2 inch diced
  • 1/8 pound Pancetta (bacon can be used), thin sliced and pan roasted until crispy, minced
  • 1/4 cup Fresh corn kernels
  • 5 leaves Fresh basil, washed and minced
  • 5 Nicoise olives, pitted and minced
  • 1/4 cup Roasted red peppers, julienned

Dressing

  • 1 Clove garlic, minced
  • 1 T Dijon mustard
  • 1/4 cup Aged red wine vinegar
  • 3/4 cup Extra virgin olive oil
  • Salt and Pepper to taste

Garnish

  • 4 Asparagus, raw

Herb Pesto

  • 1/2 cup Italian Parsley Leaves
  • 1 cup Mint Leaves
  • 1/2 cup Basil Leaves
  • 1 /4 cup Green Onion, sliced
  • 1 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Directions:

Salad

  1. In a mixing bowl combine all of the salad ingredients, refrigerate until ready to use.
  2. In a separate bowl combine the dressing ingredients and refrigerate until ready to serve.
  3. To serve combine the dressing and salad.
  4. For the garnish use a potato peeler and peel thin strips of the asparagus on top.
  5. Plating
  6. Serve on 1/2 side of a dinner plate, Place Greens in Center of plate.
  7. Top the center of the plate with a 4 ounce grilled chicken breast, drizzle with herb pesto.

Herb Pesto

  1. Combine the herbs in a blender with green onion, add salt and pepper, puree with the oil until smooth.

Idaho® Potato, Lardon & Aged Cheddar Quiche

Photo by the Idaho Potato Commission - Recipe by Mindy Segal

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

Brise:

  • 3 1/4 cups all purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 pinch ground black pepper
  • 10 ounces butter, cubed and cold (2 1/2 sticks)
  • 1 egg
  • 1/4 cup ice water

Quiche:

  • 2 Idaho® potatoes, medium or large
  • 1 cup bacon lardons, uncooked
  • 2 garlic cloves
  • 5-6 thyme sprigs
  • 1 rosemary sprig
  • 1 cup four-year aged cheddar, sliced thin
  • 3 egg yolks
  • 3 whole eggs
  • 2 cups heavy cream
  • Salt and pepper, to taste

Directions:

Brise:

  1. Using an electric mixer with a paddle attachment, combine flour, sugar, salt, pepper and cold butter in a bowl. Mix on low speed until butter is incorporated and resembles small peas.
  2. Add egg and half of the water. Mix for two seconds. Stop the mixer and bring dough together by hand to feel for dryness. Dough should be tacky and crumbly. Add more water if necessary.
  3. Bring dough together, wrap in plastic and refrigerate for at least two hours or overnight.
  4. Cut dough into quarters to make four 8-inch round quiches (or eighths for eight individual 4-inch round quiches).
  5. Roll dough out and fit into desired tart ring.
  6. Freeze until ready to use.

Quiche:

  1. Preheat oven to 350­°F
  2. Render bacon in a pot over medium heat. Cook until bacon is caramelized. Strain immediately through a fine mesh strainer. Reserve lardons.
  3. Wash and dry potatoes. Slice potatoes into 1/8-inch slices (mandolin preferred).
  4. Put bacon fat in a shallow baking dish with garlic, salt, pepper, potatoes, thyme and rosemary. Cover and cook in oven until potatoes are tender, approximately 30 minutes. Strain potatoes and garlic. Set aside. Discard herbs.
  5. Combine yolks and eggs in a bowl and whisk until homogenous. Add cream, salt and pepper.
  6. Place frozen quiche shells on a flat baking pan line with parchment paper. Divide potatoes, a small amount of the reserved garlic, lardons and cheddar cheese among the shells. Pour in the egg mixture and fill to the top. Bake for 30-40 minutes, until eggs are set and caramelized on top.
  7. Serve warm or at room temperature.

Idaho® Potato Chip Peanut Butter Cookies with Caramel Buttercream

Photo by the Idaho Potato Commission - Recipe by Mindy Segal

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 8 ounces butter, room temperature
  • 15 1/2 ounces sugar
  • 1 teaspoon salt, plus as needed
  • 1/4 teaspoon vanilla extract
  • 2 1/2 cups Idaho® potato chips, crushed
  • 2 cups all-purpose flour
  • 2 cups heavy whipping cream
  • 3 1/2 ounces corn syrup
  • Powdered sugar as needed

Directions:

  1. Preheat oven to 350 degrees F. Cream butter and 3 1/2 ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).
  2. Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.
  3. To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.
  4. To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.

Idaho® Potato Chip Bacon Toffee Brittle

Photo by the Idaho Potato Commission - Recipe by Mindy Segal

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 6 ounces butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons corn syrup
  • 2 teaspoons salt
  • 1 teaspoons vanilla extract
  • 1/4 cup bacon lardons, fat reserved from cooking
  • 1/2 cup almonds, smoked
  • 1/2 cup Idaho® potato chips, chopped roughly
  • 1 1/2 pound chocolate, bittersweet, 62 to 70% cacao, melted

Directions:

  1. Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.
  2. Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.

Yellow Finn Potato Poutine

Photo by the Idaho Potato Commission - Recipe by Jose Garces

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

This recipe won the Over the Top! award at the 2011 South Beach Wine & Food Festival’s Idaho® Potato Side Dish Challenge which took place during Rachael Ray’s Burger Bash. A $1500 donation was made to Florida International University’s School of Management and Tourism in Chef Garces’ name on behalf of the Idaho Potato Commission.

Ingredients:

  • 3 pounds Yellow Finn potato confit (Recipe follows)
  • 1 recipe duck leg confit (Recipe follows)
  • 1 recipe duck gravy (Recipe follows)
  • 6 cups vegetable oil (for frying)
  • 1/8 cup duck fat, rendered (see Assembly)
  • 1/2 cup fresh farmer’s cheese, crumbled (see Assembly)
  • 1/8 cup Italian parsley, chopped (see Assembly)
  • To taste, kosher salt

Ingredients for Yellow Finn Potato Confit:

  • 3 pounds Idaho®-grown Yellow Finn potatoes, cut into 1/2 inch batons
  • 3 pounds fresh duck fat, rendered
  • 1/2 cup fresh garlic cloves
  • 3 sprigs fresh rosemary

Ingredients for Duck Confit:

  • 5 pounds fresh duck legs
  • 3 pounds duck fat, rendered
  • 1/2 pound kosher salt
  • 3 sprigs rosemary
  • 10 sprigs thyme
  • 10 ea black peppercorns

Ingredients for Duck Gravy:

  • 1/8 cup carrot, peeled and small dice
  • 1/8 cup celery, small dice
  • 1/4 Spanish onion, small dice
  • 2 tablespoons fresh garlic, minced
  • 1/8 cup duck fat, rendered
  • 1/8 cup all purpose flour
  • 3 cups roasted duck stock
  • 1 ea bay leaf
  • 3 sprigs fresh thyme
  • To taste, salt and fresh ground pepper

Directions:

Directions for Yellow Finn Potato Confit:

  1. Preheat oven to 275°F.
  2. In a large non-reactive roasting pan combine potatoes, duck fat, garlic and rosemary. Cover tightly with aluminum foil and cook until potatoes are just tender, about 20 minutes. Remove pan from oven and allow potatoes to cool in fat. Transfer potatoes to a lined sheet tray and allow to air dry for 2 hours before using. Store refrigerated until ready to use.

Directions for Duck Confit:

  1. Preheat oven to 225°F.
  2. Combine kosher salt, rosemary, thyme and black peppercorns in the bowl of a food processor and mix until herbs are finely chopped and salt turns a pale green. Thoroughly coat duck legs in salt mixture in a single layer. Allow duck legs to cure, refrigerated, for 2 hours, then rinse and pat dry before cooking.
  3. In a large non-reactive roasting pan combine cured duck legs and rendered duck fat. Cover tightly with aluminum foil and cook duck legs for 6 hours. Remove duck legs from duck fat and allow to cool to room temperature. Remove skin and duck bones and discard, then shred cooked duck meat.

Directions for Duck Gravy:

  1. Heat duck fat in a saucepot over medium heat and sweat carrot, celery and onion until translucent, about 10 minutes. Add garlic and cook for 1 additional minute. Add all purpose flour and stir to incorporate and cook until flour is lightly caramelized, about 6-8 minutes. Slowly add roasted duck stock and whisk until all stock is incorporated. Add bay leaf and thyme and cook over low heat until gravy is thickened, about 18-20 minutes. Season to taste with salt and fresh ground pepper.

Assembly:

  1. Preheat vegetable oil to 400°F.
  2. Combine duck confit and duck gravy and bring to a simmer. Hold warm until ready to use.
  3. In batches, fry potatoes until golden brown and crispy, about 3-4 minute per batch. Remove from oil and season to taste with rendered duck fat, salt and parsley. Garnish with duck confit, duck gravy and crumbled fresh farmer’s cheese.

Whipped Idaho® Potatoes with Basil Oil

Photo by the Idaho Potato Commission - Recipe by David Burke

Ingredients:

  • 5 Idaho potatoes, peeled
  • 2 1/2 cups hot milk
  • 3/4 cup extra virgin olive oil
  • 3/4 cup melted butter
  • Salt and pepper to taste

For the Garnish:

  • Cracked black pepper
  • Basil Oil (see recipe)
  • Chives

For the Basil Oil:

  • 2 bunches fresh basil
  • 2 1/2 cups virgin olive oil

Directions:

  1. Steam or boil the potatoes in lightly salted water (if boiling, less milk may be needed) until for tender, approximately 30 minutes. Drain.
  2. Place potatoes in mixing bowl and beat with electric mixer on "whip" or in a Kitchen Aid mixer with whip attachment. Slowly start beating potatoes, gradually adding the hot milk. When milk is mixed in, slowly drizzle in olive oil and follow the melted butter, salt and pepper. Garnish with pepper, Basil Oil and chives. Serve immediately.

For the Basil Oil:

  1. Plunge basil into an ample amount of boiling salted water for 20 to 30 seconds, and shock in lightly salted ice bath. Squeeze all water out thoroughly.
  2. Put basil in standard blender and cover with 1/2 cup olive oil. Run blender on "high" and gradually add remaining olive oil as the mixture is blending.
  3. Pour into glass bottle or jar and leave to decant for one day. Strain basil puree off through cheesecloth or fine sieve and store in refrigerator.

Repeeled Potatoes

PHOTO BY THE IDAHO POTATO COMMISSION - RECIPE BY DAVID BURKE

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 12 peeled Idaho potatoes (save peels)
  • 1 tablespoon sweet butter
  • 2 each onions
  • 1 cup all-purpose flour
  • 2 tablespoons Cajun spice (as purchased)
  • 4 tablespoons chopped chives
  • Oil for frying

Directions:

  1. Place peeled potatoes in a sauce pan with cold water and bring to a simmer. Add a pinch or two of salt and cook until tender. Strain out water and cool potatoes on a plate in the refrigerator.
  2. Heat oil for frying (350 degrees Fahrenheit). Thinly slice onion and toss in all-purpose flour. Fry until golden brown and crispy. Remove and let drain on paper towels. Fry potato peels until crispy and transfer to a pan lined with paper towels.
  3. In a food processor coarse chop crisp onion and crispy peels. Place in a bowl and toss with cajun spice. This can be done days in advance.
  4. When ready to serve, heat potatoes in lightly salted water. Melt butter in a saute pan. Add potatoes to saute pan and coat well with butter. One by one, coat the potatoes with the crust. Garnish with chives. Serve immediately.

Idaho® Potato Pancake Short Stack

PHOTO BY THE IDAHO POTATO COMMISSION - RECIPE BY DAVID BURKE

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 2 large Idaho® russet potatoes, peeled
  • 3 medium shallots, peeled
  • 1 large egg
  • Sea salt and pepper, to taste
  • Olive oil, for sautéing
  • 2 large beefsteak tomatoes, each sliced into 6 slices (1/4-in. thick)
  • 1/2 pound fresh mozzarella cheese, sliced into 12 slices (1/4-in. thick)
  • 12 slices prosciutto
  • 1/2 cup micro greens
  • 1/4 cup minced chives
  • 2 cups balsamic vinegar, boiled until reduced to 1 cup
  • 1/4 cup thinly sliced red onion

Directions:

  1. In food processor, combine potatoes and shallots. Process using grater attachment until potatoes are grated and mixed well.
  2. Transfer grated-potato mixture to medium bowl. Add egg; mix well. Stir in salt and pepper.
  3. In large, nonstick sauté pan, heat olive oil. Working in batches, spoon 2 heaping tablespoons potato mixture into pan for each pancake. Press gently to flatten into circles (2-in. to 2 1/2-in. diameter). Cook over medium-high heat, turning several times, until pancakes are golden-brown on both sides. Drain on paper towels.
  4. On 8-in. plate, layer potato pancake, tomato slice, mozzarella slice, prosciutto slice; repeat once.
  5. Top with micro greens and chives. Drizzle with reduced balsamic vinegar and garnish with red-onion slices.