Marketing Director – Dakota Layers – When Freshness Matters

23
May 23
0

Roasted Garlic Deviled Eggs Three Ways

INGREDIENTS – ROASTED GARLIC:

2 whole garlic bulbs
2 tsp. olive oil

DIRECTIONS – ROASTED GARLIC:

1.) Preheat oven to 400℉.
2.) Remove outer papery layers from garlic bulb, leave skins attached and cloves together at the base.
3.) Cut tops about a ¼”-½” down, exposing garlic cloves.
4.) Drizzle olive oil over exposed garlic and wrap tightly with foil.
5.) Place on a baking sheet and roast for 30-40 minutes, or until cloves are caramelized and soft.

INGREDIENTS – ROASTED GARLIC HERB DEVILED EGGS:

6 large hard boiled EGGS
1/2 cup mayonnaise
2 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped parsley
Salt & pepper, to taste

DIRECTIONS – ROASTED GARLIC HERB DEVILED EGGS:

1.) Slice eggs lengthwise in half, remove yolks and place in a bowl, reserving the whites.
2.) Add roasted garlic to yolks and mash together with a fork.
3.) Add remaining ingredients and mix until smooth.
4.) Spoon or pipe yolk filling into whites, about 1 tablespoon per, garnish with additional chives.

INGREDIENTS – BARBECUE DEVILED EGGS:

6 large hard boiled EGGS
2 Tbsp. barbecue sauce
2 Tbsp. freshly chopped chives
Bacon for topping
Salt & pepper, to taste

DIRECTIONS – BARBECUE DEVILED EGGS:

1.) Slice eggs in half lengthwise, remove yolks and place in a bowl, reserving the whites.
2.) Add roasted garlic to yolks and mash with a fork.
3.) Add mayonnaise and barbecue sauce and mix until smooth.
4.) Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chopped chives and bacon.

INGREDIENTS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:

6 large hard boiled EGGS
1/4 cup crumbled feta
1/4 cup ricotta
3 Tbsp. oil packed sundried tomatoes, drained
Chives for garnish

DIRECTIONS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:

1.) Slice eggs in half lengthwise, transfer yolks to a food processor, and reserve the whites.
2.) To the food processor, add remaining ingredients. Blend until smooth, stopping to scrape sides and bottom of bowl when needed.
3.) Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chives.

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22
May 23
0

Kentucky Hot Brown Omelet

INGREDIENTS:

8 slices bacon
2 cups Mornay sauce (recipe follows)
4 Tbsp. butter, divided per omelet
12 large EGGS
¾ cup water
Salt & pepper, to taste
1 ½ lb. roasted turkey breast, sliced
8 slices Swiss cheese
8 tomato slices

DIRECTIONS:

1.) Line sheet pan with cake rack. Arrange bacon strips on top of rack. Cook at 400° until cooked through and crispy.
2.) Make Mornay sauce and keep warm. {recipe below}
3.) To make omelet, melt a tablespoon butter on medium-low heat in nonstick pan. Whisk together 3 eggs and 3-tablespoons water per omelet. Add egg mixture to pan with salt and pepper. With rubber spatula, move eggs inward continuously, until about 70% cooked. While eggs are flat, add six-ounces warmed turkey to center along with two slices Swiss cheese, fold one-third of the omelet toward center, then invert onto an oven-proof plate or pan.
4.) Top omelet with two bacon and two tomato slices. Cover with Mornay sauce and broil omelet just until sauce browns, approximately three minutes.

MORNAY SAUCE – INGREDIENTS:

3 Tbsp. butter
3 Tbsp. all-purpose flour
1 ½ cups milk
Pinch nutmeg
Salt & pepper, to taste
2 oz. Parmesan cheese, grated

MORNAY SAUCE – DIRECTIONS:

1.) Heat a medium-sized saucepan over medium-high heat; when hot, add butter. When butter melts, add flour and start whisking.
2.) Be careful not to let butter burn or flour turn brown. It’s only going to take a minute or a minute-and-a-half for roux to start turning a pale yellow.
3.) Slowly add milk in a stream, while constantly whisking. Bring sauce to a boil, then immediately lower heat to simmer. Continue simmering and whisking occasionally for 3 to 4 minutes, being careful not to let sauce burn.
4.) Remove pan from heat. Stir in nutmeg, salt, and pepper. (Without cheese, this is a bechamel sauce.)
5.) Still off heat, add grated cheese and whisk until melted into sauce. It should be thick and smooth.
6.) Taste and adjust seasoning to complete Mornay sauce.

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22
May 23
0

Nashville Hot Chicken, Egg & Biscuit

HOT CHICKEN – INGREDIENTS:

4 4-oz. chicken breast pieces
Salt & pepper, to taste
1 cup buttermilk
2 large EGGS
1 Tbsp. hot sauce
1 cup all-purpose flour
1 tsp. paprika
½ tsp. cayenne pepper
2 cups canola oil, for frying

HOT CHICKEN – DIRECTIONS:

1.) In large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and refrigerate at least three hours or overnight.
2.) Line large, rimmed baking sheet with metal rack. In shallow bowl, whisk together buttermilk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne.
3.) Pat chicken dry. Then alternately dredge in flour mixture, milk mixture, and then flour mixture again, and place on wire rack. Repeat until all chicken pieces are coated.
4.) In large pot or fryer, heat oil to 350° Working in batches, fry chicken until golden and internal temperature of at least 165° F is reached, about six to eight minutes.
5.) After frying, brush with chile paste.

CHILE PASTE – INGREDIENTS:

4 Tbsp. cayenne pepper
2 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt
¼ cup chicken fat

CHILE PASTE – DIRECTION:

1.) In a saucepot, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Add chicken fat (or substitute equal amount chicken frying oil) and whisk to combine.

BUTTERMILK BISCUITS – INGREDIENTS:

2 cups all-purpose flour
4 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2 Tbsp. butter
2 Tbsp. shortening
1 cup buttermilk, chilled

BUTTERMILK BISCUITS – DIRECTIONS:

1.) Preheat oven to 450°F
2.) In large mixing bowl, combine flour, baking powder, baking soda, and salt. Using fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Make a well in center and pour in chilled buttermilk.
3.) Stir just until dough comes together. Dough will be very sticky.
4.) Turn dough onto floured surface, dust it on top with flour, and gently fold dough over on itself five or six times. Press dough into 1-inch-thick round.
5.) Cut out biscuits with a 2-inch cutter, being sure to push straight down through dough. Place biscuits on baking sheet, so they just touch.
6.) Bake until biscuits are tall and light gold on top – 15 to 20 minutes.

SANDWICH – INGREDIENTS:

4 pieces hot chicken (recipe above)
4 buttermilk biscuits (recipe above)
1 cup chili paste (recipe above)
4 Tbsp. honey
4 Tbsp. whole grain mustard
1 Tbsp. butter
4 large EGGS
Salt and pepper, to taste
4 slices cheddar cheese

SANDWICH – DIRECTIONS:

1.) Prepare chicken. Keep warm until ready to plate.
2.) Meanwhile, prepare biscuits, slice in half for making sandwiches, and set aside.
3.) Then mix mustard and honey together and set aside.
4.) While chicken is resting, fry eggs sunny-side up in butter and season with salt and pepper.
5.) To assemble sandwich, apply honey mustard to both inside halves of each biscuit. Then build with hot chicken on bottom, followed by slice of cheddar and topped with fried egg.

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Author Archives: Marketing Director

May 23

0

Roasted Garlic Deviled Eggs Three Ways

INGREDIENTS – ROASTED GARLIC:

DIRECTIONS – ROASTED GARLIC:

INGREDIENTS – ROASTED GARLIC HERB DEVILED EGGS:

DIRECTIONS – ROASTED GARLIC HERB DEVILED EGGS:

INGREDIENTS – BARBECUE DEVILED EGGS:

DIRECTIONS – BARBECUE DEVILED EGGS:

INGREDIENTS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:

DIRECTIONS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:

May 23

0

Kentucky Hot Brown Omelet

INGREDIENTS:

DIRECTIONS:

MORNAY SAUCE – INGREDIENTS:

MORNAY SAUCE – DIRECTIONS:

May 23

0

Nashville Hot Chicken, Egg & Biscuit

HOT CHICKEN – INGREDIENTS:

HOT CHICKEN – DIRECTIONS:

CHILE PASTE – INGREDIENTS:

CHILE PASTE – DIRECTION:

BUTTERMILK BISCUITS – INGREDIENTS:

BUTTERMILK BISCUITS – DIRECTIONS:

SANDWICH – INGREDIENTS:

SANDWICH – DIRECTIONS:

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Roasted Garlic Deviled Eggs Three Ways

Kentucky Hot Brown Omelet

Nashville Hot Chicken, Egg & Biscuit

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