Easter Recipes Recipes by Executive Chef Tony Schmidt
Maple Glazed Salmon with Creamy Rice Pilaf & Broccolini
1 Ea 8 Oz Salmon Portion—Cut from Fresh Catch Fresh Salmon Sides 2 Oz Real Maple Syrup 3 Oz Simplot Kale Grain Blend 1 T Peas 1 T Diced Onion 1 T Diced Carrot 1 T Butter 2 Oz 40% Heavy Cream 2 Ea Broccolini 1 T Butter T.T. Salt and Pepper
1. Season the salmon with salt and pepper and sear (Skin side up) until golden brown. Flip the salmon and drizzle with maple syrup. Place into a 450 degree oven until salmon reaches desired doneness. 2. SautĂŠ the carrots and onions in 1 T butter until tender. Add the rice, peas and heavy cream and cook until heated and combined. Adjust seasoning with salt and pepper 3. Steam the broccolini. Toss with butter, salt and pepper. 4. Plate with the salmon over the rice and finish the plate with broccolini.
Lobster & Grits 4 Oz Cooked Adluh Grits (Cooked in ½ and ½) 2 Oz Baywinds Lobster CKL Meat 2 OZ Patak Andouille Sausage 1 T Diced Celery 1 T Diced Shallot 1 T Diced Green pepper 4 T Butter 2 OZ Chipotle in Adobo 1 Ea Sunny Side Up Egg
1. Heat the butter in a sauté pan. 2. Add the shallots, green peppers and celery and cook until translucent. 3. Add the chipotle sauce and lobster and cook until lobster is warmed through. 4. Place the grits in a bowl, top with the lobster mix and top with the sunny egg.
Chipotle Bourbon Brined Cornish Hen with Cornbread, Andoullie Stuffing & Honey Glazed Carrots Brine: 1 Gallon Water ½ C Kosher Salt ½ C Brown Sugar 8 Sprigs Fresh Thyme 1 T Red Chili Flakes 1 T Black Pepper 1 C Bourbon 1 C Marliss Chipotle Sauce Stuffing: ¼ C Duck Fat 1.5 # Paul Prudhomme Andouille Sausage, Diced 1 C Diced Onion ½ C Diced Celery ¾ C Diced Green Pepper 5 T Minced Garlic 7 C Crumbled Cornbread 2 T Blackening Seasoning 2 eggs, whisked Salt and Pepper, to Taste 6 C Chicken Stock 8 T Melted Butter
Carrots 3 Ea Baby Carrots with Tops 1 T Butter 1 T Honey Salt and pepper 1. Cook the andouille, celery, onions, peppers and garlic in the duck fat until soft and translucent. 2. In a large bowl, combine the cooked vegetables with the remaining ingredients, except the butter. Add the stock gradually until proper consistency. It should not be too wet. 3. Place into a hotel pan and top with the melted butter 4. Bake at 425 for about 35-40 minutes 5. Brine the Cornish hens for 4 – 6 hours. Remove from the brine, rub with olive oil and season with salt and pepper. Place into a 450 degree oven until it reaches 165 degrees. Remove from oven and let rest for 5 minutes. 6. For the carrots: Steam the carrots. Add carrots to sauté pan with butter salt and pepper and warm through. Add the honey and cook until the carrots are glazed. 7. Plating: After the hen Has Rested, Cut in ½ and remove the backbone. Place over 4 Oz of the stuffing and garnish with the carrots.
Roasted Pork Tenderloin with Wild Mushroom Quinoa
1 Ea Allegiance Pork tenderloin 4 Oz Simplot Upsides Mushroom Grain Mix 1 T Minced Garlic 2 T Diced Onion
1. Season 1 Allegiance pork tenderloin with salt and pepper. Sear in a cast iron skillet and place into a 450 degree oven until it reaches 135 degrees. 2. While the pork is roasting, prepare the quinoa. SautĂŠ the onion and garlic in olive oil until soft. Add the roasted mushrooms and quinoa and sautĂŠ until hot. Add a bit of chicken stock if needed.
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