1. In large, heavy-bottomed saucepan over
medium heat, melt butter. Stir in flour to
make roux; cook about 5 minutes, stirring
frequently. In separate saucepan, bring cream
to a simmer. Slowly pour hot cream into roux,
whisking constantly. Cook for 5 minutes or until
thickened, whisking frequently. Add cheeses
and cayenne; season with salt and pepper. Cook
over low heat until cheeses melt to smooth
consistency, whisking frequently to prevent
scorching. Remove from heat; keep warm.
HERBED AU GRATIN
POTATOES WITH SMOKED
SALMON “CANAPES”
Christopher Koetke, CEC, CCE, MBA, HAAC,
Vice President \\ School of Culinary Arts, Kendall
College \\ Chicago
YIELD: 72 APPETIZER ASIAN SPOONS
500ºF oven for 7 minutes or until hot and
breadcrumbs are lightly browned.
HARISSA-GLAZED
LAMB KEBABS
Joseph Antonishek, Chef/Partner
Green Street Tavern \\ Pasadena, Calif.
YIELD: 12 SERVINGS
2. Cook macaroni in 4 gallons heavily salted
boiling water for 2 minutes less than package
directions. Drain. Rinse with cold water; drain
well. Fold macaroni into warm cheese sauce;
cook over low heat, stirring constantly with a
wooden spoon or heat-resistant spatula, until
macaroni is tender. Lightly coat shallow hotel
pan with cooking spray. Pour mixture into pan;
spread in even layer. Refrigerate, covered,
until firm. Cut around edge of pan to release
macaroni. Unmold onto cutting board; cut into
1½ inch cubes.
20. 4 oz. (1 bag) Idahoan® Au Gratin Potatoes
1 bag seasoning mix
¼ cup + 1 T. fresh chives, chopped
¼ cup + 1 T. fresh parsley, chopped
2 T. + 2 t. fresh dill, chopped
12 oz. sour cream
18 oz. smoked salmon, thinly sliced
3. In food processor, pulse panko and potato
chips until roughly same size. Dust macaroni
cubes lightly with flour, dip in egg and toss in
panko/potato chip mixture to coat completely.
Place on parchment-paper-lined sheet pan;
refrigerate until needed.
METHOD: Mix together potatoes, seasoning
packet, ¼ cup chives, ¼ cup parsley and
2 T. dill in full steam-table pan. Add ½ gallon
boiling water. Bake 30 minutes at 400ºF. In
separate bowl, mix together sour cream, 1 T.
chives, 1 T. parsley and 2 t. dill; put in cooler
until needed. Use soup spoon to scoop out 1 T.
hot au gratin potato mixture for each serving;
place in Asian spoon. Place ¼ oz. smoked
salmon on top; finish with ½ t. sour cream
mixture. Garnish each canape with pinch of
additional fresh herbs, such as parsley, chives,
tarragon or dill, if desired.
12 ancho chili pods, stemmed, seeded, toasted
6 T. paprika
6 garlic cloves, minced
Zest of 4 lemons
2 T. ground caraway
2 t. ground coriander
2 t. ground cinnamon
¼ t. cloves
½ cup lemon-infused extra virgin olive oil
¼ cup red pepper-infused extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4 American lamb loins, cut in ¾-inch pieces
2 zucchini, cut in ¾-inch pieces
2 goldbar squash, cut in ¾-inch pieces
2 red onions, cut in ¾-inch pieces
2 mangos, cut in ¾-inch pieces
36 bamboo skewers, soaked in water overnight
36 Kalamata olives, pitted
36 cherry tomatoes
Minted couscous, as needed
4. For each serving, to order, deep-fry 3 macaroni
cubes in 350ºF oil about 4 minutes or until
crust is golden-brown. Drain on paper towel;
sprinkle with salt. Serve with ¼ cup spicy
tomato jam.
GOAT CHEESE AND RED
ONION SKILLET
Jeff Finan and Jason Richardson, Chefs de Cuisine
The Green Well \\ Grand Rapids, Mich.
YIELD: 10-12 SERVINGS
1. Combine chilies, paprika, garlic, lemon
zest, caraway, coriander, cinnamon and cloves
in food processor; puree until forms paste.
Slowly drizzle in lemon-infused olive oil. Adjust
spiciness by drizzling in red pepper-infused
olive oil. Add salt and pepper, as needed.
SPICY TOMATO JAM
2 cups sliced white onions
8 garlic cloves, sliced
¼ cup olive oil
4 qts. canned crushed tomatoes with juice
1 t. cayenne pepper
2 T. kosher salt
6 T. hot pepper sauce
6 whole medium red onions, sliced, chargrilled
till slightly burnt on outside
88 oz. goat cheese
3 lbs. cream cheese
4 T. minced thyme
1/3 cup honey
¼ cup sherry vinegar
3 T. salt
1 t. white pepper
1½ cups panko breadcrumbs
2. Combine lamb with harissa marinade.
Refrigerate overnight.
3. Remove lamb from marinade; discard marinade.
4. Thread lamb, zucchini, squash, red onion
and mango pieces on skewers; place olive and
cherry tomato at end. Grill over medium heat
until desired doneness. Serve with minted
couscous salad.
METHOD: In saucepan over medium heat,
sweat onions and garlic in oil. Add tomatoes
and cayenne; cook over medium heat until
reduced to 6 cups. Remove from heat; cool
slightly. Add salt and hot pepper sauce; puree
in food processor or blender.
METHOD: Using food processor, in small
batches, mix together onions, goat cheese, cream
cheese, thyme, honey, vinegar, salt and pepper
until smooth. In each of 10-12 hot cast-iron
skillets, put 8 oz. cheese mixture. Spread cheese
evenly; top with 1/8 cup breadcrumbs. Put in
