Tuesday, March 25, 2008

~dessert ideas~

~strawberry shortcake, marscapone n' sabayon~
*meyers lemon whipped marscapone
~lindeman's framboise lambic n' vanilla bean yogurt ice cream float~
hazelnut chocolate pirouette
*lindeman's framboise lambic
*homemade vanilla bean yogurt ice cream
*hazelnut chocolate pirouette
~rhubarb plum cobbler~
ginger beer shot
*rhubarb and plum filled cobbler with traditional topping
* shot glass of ginger beer

~slagle's bagels~

slagle's bagels~9~ in every dozen!!!!!


Thursday, March 20, 2008

~fingers crossed again~

crab stuffed trout with gala apple n' belgian endive slaw, sorrel and pommery creme fraiche
*2 trout boneless
*12 oz. crab mix - see recipe
*2 oz.pommery mustard creme fraiche-see recipe
*1/2 lemon fresh squeezed
*2 oz. apple, belgian endive and sorrel salad-see recipe
*salt and pepper - tt
*1 tablespoon grapeseed oil

1-season trout with salt and pepper, then stuff 6oz. of crab mix inside trout
2-heat oil in saute pan and sear trout on both sides, finish cooking in oven(350 degrees) 8minutes or till warm and cooked thru
3-place 1 oz of pommery creme fraiche in center of plate
4-place crab stuffed trout on top of creme fraiche
5-in seperate bowl place 2 oz of salad mixture and season with salt, pepper and lemon juice.
6-toss ingredients of salad and place over top of trout in center of plate.
7-serve and enjoy

crab mix recipe
-2# lump crab
-1/4c red onion small diced
-1/4c peppers(red, green and yellow)small diced
-juice of 1/2 lime
-1/3c mayo
-1 egg
-1 1/2 Tbsp seafood magic
- tt-salt and pepper
-1 1/2tsp dijon mustard
-1 Tbsp chives minced
-1 tsp garlic powder
-1/3c panko
-1 tsp parsley minced
*mix all ingredients except crab together, then fold in crab meat.
*chill and reserve for service.

pommery mustard creme fraiche
-1/3c creme fraiche
-1 Tbsp pommery mustard
-salt and pepper-tt
*mix indgredients, chill and reserve for service

apple, belgian endice and sorrel salad
-1 gala apple-matchstick julienne
-1 belgian endive julienne(core removed)
-sorrel micro
*cut as close to service as possible

~another contest !!!~

Official Rules
How to EnterTo enter, submit your own, original recipe and complete the official entry form. Recipes submitted must: 1) be original (not previously published in any medium, and not having won prizes or awards in any other contest); 2) be submitted with photo reference 3) be received by contest deadline of March 31, 2008; 4) use either Clear·Cuts® guaranteed boneless rainbow trout fillets or Splash!® flavor glazed and crusted fillets. Contest open only to Chefs of U.S. foodservice operations. No limit on amount of entries, but only one recipe per entry form. All recipes become the property of Clear Springs Foods and will not be returned. The contest will be judged by Food Arts magazine with a panel of independent judges, on the basis of taste, appearance, imagination and practicality. Each of these foregoing judging criteria will be weighed equally. Decisions of judges are final in all matters relating to this contest.

Winner NotificationWinners will be notified 4-6 weeks after close of the contest period.
PrizesClear·Cuts® Natural Fillets One First Place Winner will receive $1,000, with additional prizes of $500 and $250 respectively.Splash!® Glazed and Crusted Fillets “Can you top this?” One First Place Winner will receive $500, with $250 to the runner-up. All prizes claimed will be awarded. Prizes non-transferable. Taxes are the responsibility of the winner. Qualified Winners will receive their prizes within 4-6 weeks after notification of winning.

Additional ConditionsAll prizes must be awarded to entrant, who must sign an affidavit of eligibility, copyright assignment and liability/publicity release. The sponsor is not responsible for lost, late, illegible, misdirected, or incomplete entries, or for telephone or computer malfunction or error.
EligibilityThe contest is limited to adults 18 years of age and older who are employed as a Chef in a U.S. foodservice establishment. Street addresses must be included with all P.O. Box addresses. Employees and immediate families of employees of Clear Springs Foods and its affiliated companies, its advertising and promotional agencies are not eligible. Contest void where prohibited by law. Each entrant agrees that Clear Springs Foods, its affiliates and respective agents, are not responsible or liable for any representation or guarantee, implied or expressed, beyond that which is set forth herein.

Winners ListWinners’ names and restaurant/foodservice establishment will be posted on the Clear Springs website following their selection, and may also be obtained by sending a stamped, self-addressed envelope after April 30, 2008, and before June 30, 2008, to: Winners List, Clear Springs Foods, 1031 N. Astor Street, Milwaukee WI 53202

SponsorContest sponsored by Clear Springs Foods, P.O. Box 712 , Buhl, ID 83316

Monday, March 17, 2008

~fingers crossed~

Dear Chef

Thank you for your entry.

Good luck!

Innes Moffat
Venison Marketing Services Manager
Deer Industry New Zealand

~here we go~

Please accept the following recipes below in consideration for your venison contest.


~Grilled Cervena boneless venison rack

wild mushroom and bucheron de chevre polenta

baby arugula, balsamic and raspberry demi gastrique~

*four servings*


2 racks of cervena venison racks (bones removed)(2servings per rack)
3 each wild mushroom and bucheron de chevre polenta rounds(per plate)(see recipe below)
36 leaves of arugula (9 leaves each plate)
1/4 tsp. raspberry vinegar.
4 Tbsp. raspberry demi gastrique - 1 tablespoon each plate(see recipe below)
2 tsp. aged balsamic - 1/2 tsp. each plate
12 pieces of fresh raspberries - 3 each plate
TT - kosher salt and fresh grind pepper

Season each rack with salt and fresh ground pepper.
Place on grill and cook to medium rare and let rest.
Place polenta rounds on greased pan in oven(350degrees) for 5 min. to warm thru.
Toss arugula with salt and pepper and raspberry vinegar.
Slice venison on bias 6 slices per rack, 3 per plate.
Drizzle plate with aged balsamic.
Place three polenta rounds in triangle in back corner of plate.
Set Arugula on top of polenta top of arugula facing left.
Then fan venison accross arugula and polenta.
In front of plate use spoon and smear raspberry demi gastrique.
Place 3 each fresh raspberries on plate and dust plate with pepper mill.
Serve and Enjoy

Wild mushroom and bucheron de chevre polenta rounds:
2 cup water
2 cup chicken stock
1 cup whole milk
1 cup polenta corn meal
2 1/2 tablespoon butter (unsalted)
1/2 tsp garlic minced
1 tablespoon shallot minced
1/4 cup parmesan cheese grated
1/4 cup bucheron de chevre
1/3 # wild mushrooms (chanterelles, hedgehogs, and shiitakes)
TT Salt & Pepper

-start by sweating mushrooms, garlic and shallots in sauce pot with 1/2 Tbsp. of butter.
-add water, chicken stock, and whole milk and bring to a boil.
-slowly whisk in corn meal and continue to whisk until no sign of lumps and mixture returns to boil.
-reduce heat and let simmer 40 minutes or till done.
-remove from heat and stir in parmesan and chevre and season with salt and pepper to taste.
-place polenta in demisphere non stick flexible mold and refrigerate to set for serving.

Raspberry Demi Gastrique:
8 oz Veal Demi Glace
1/4 cup Raspberry Puree
1/4 cup Raspberry vinegar
1/2 oz Unsalted Butter
4 oz sugar
TT Salt and Pepper

-place puree, vinegar, and demi glace in sauce pan with sugar and cook on medium temp.
till sugar is dissolved, then reduce heat and reduce liquid in pan to 3/4 cup
-season with salt and pepper to your taste and remove from heat and stir in cold butter

~Private Chef Menu for March 3rd, 2008~

Private Chef Menu for March 3rd, 2008

Amuse Bouche
Devonshire cream and chevre stuffed date
With balsamic and wild flower essence

Course One
organic arugula and Chilean peach salad
chive ricotta salata
balsamic 2 ways

Course Two
sun choke ~ asparagus manicotti
snow pea shoots ~ aged manchego
roasted red pepper coulis ~ lemon creme

Course Three
chocolate molten cake
mango raspberry lime

Espresso and Grand Marnier truffles
Fresh Red Raspberries and edible flowers

**based on customers likes and vegetarian beliefs**


new holland brewery
red tulip ale

A red ale with rich and smooth flavors of malted barley, balanced by underlying hints of dark fruit. Brewed in homage to our hometown tulip festival, Red Tulip evokes spring’s renewing spirit. Excellent with roasted pork, red-meats and dried fruit.

~old italian dinner menu~

Italian Gourmet Dinner
April 21, 2007, 7pm


~Divertire il Bouche~
Bruschetta Toast Topped with Tomato and Garlic Spinach
Served with Folonari Asti Spumante

~Primo Corso~
Smoked Mozzarella & Roasted Red Pepper Raviolis
Basil Pesto Cream
Served with Ruffino Chianti

~ Corso Due~
Baked Clams Stuffed with Parmesan, Garlic, Tomatoes and Capers

~Corso Tre~
Parmesan Chicken
Escarole with Italian Sausage and White Beans
Served with Anselmi Soave

~Corso di Quarto~
Arugula Salad, Roma Tomatoes, Mozzarella and Pepperocini, Balsamic and Olive Oil

~Corso Cinque~
Strawberry & Mascarpone Semifreddo
Lemon~Pignoli Biscotti
Served with Homemade Italian Limoncello

~Petit Four~
Petit Cannolis


estancia central coast syrah 2004
lucia range ranches


bohemian highway california merlot 2004
"This is a soft, supple red that finishes with a burst of ripe raspberry fruit flavors."

Sunday, March 16, 2008


Competition Rules

Recipes will be accepted from professional chefs who are working in any area of the hospitality industry, including restaurants, corporate, catering and institutional.
Recipes can use any of the following cuts of Cervena:
Denver Leg
Recipes can be an appetizer, salad or main course, and should be created as a dish that would be served in the Spring/Summer seasons. Recipes should serve 4 to 6 persons. Recipes that feature uncooked Cervena, as in a tartare, will not be considered; recipes featuring smoked Cervena venison are allowed.

Recipes will be judged on these criteria:
Innovation and flavor
Quality of Plate Presentation
Recipe precision, ie how well it is written

Recipes should be submitted along with a digital photo of the finished plate to info@cervena.com.
The deadline for submitting recipes is March 31, 2008.

Additional Contest INFORMATION:
Dishes will be judged by Chef Graham Brown, the Cervena Chef in New Zealand and Chef Todd Gray of Equinox in Washington, DC
Five prizes will be awarded:
Cervena PLATES award for best overall recipe. $2500 cash award
Four additional prizes for specific categories are sponsored by Cervena’s distributors in the United States:

The Duncan & Co. Best Cervena Appetizer award $500 cash award
The Four Season Best Cervena Salad $500 cash award
The Mountain River Most Innovative Cervena Recipe $500 cash award
The Broadleaf Best Cervena Entrée $500 cash award

All five winners will receive a Cervena Plate handcrafted by an artisan in New Zealand.
The names, affiliations and recipes of all the winners will be distributed to trade publications and websites by the US public relations representative for Cervena. Winners may be asked for a quote and photograph to be used for public relations purposes. Cervena will photograph the winning recipes in their studio in New Zealand according to Chef’s recipe and photo specifications for use on their website and for other promotional purposes.

Deer Industry New Zealand reserves the right to use all submitted recipes and photographs for the purposes of promoting Cervena Venison.