|
BERRY PHYLLO CONES  Recipe from John Taylor, Executive Chef, Sammy's Ingredients
1 set Ready-To-Go Phyllo Dough™
1 1/2 quarts lemon curd
3 pints mixed berries
Clarified butter
Cinnamon sugar Thaw Ready-To-Go Fillo Dough™ according to package directions. Brush with clarified butter and sprinkle with cinnamon sugar. Cut Ready-To-Go Fillo Dough™ into twenty 3 1/2" x 3 1/2" squares. Wrap each fillo square around a paper cone-shaped drink cup and bake in a preheated 350°F oven for 8 to 10 minutes or until golden brown. Remove the fillo from the cup as soon as it is cool enough to touch (do not allow the fillo dough to cool all the way on the cup because removing the fillo from the cup may be difficult and may break the cone). Fill each cone with 2 tablespoons of lemon curd and top with berries of your choice.
20 cones
CHICKEN PHYLLO ROLLS Recipe from John Taylor, Executive Chef, Sammy's Ingredients
2 sets Ready-To-Go Phyllo Dough™
4 6-ounce boneless, skinless chicken breasts (poached and diced)
1 pound Gruyere cheese (grated)
1 bunch green onions
1 red pepper (julienne)
1 yellow pepper (julienne)
Cilantro for garnish
Clarified butter
Salt and pepper
Thaw Ready-To-Go Fillo Dough™ according to package directions. Brush each set of fillo dough with clarified butter and season with salt and pepper. Cut each set of fillo dough into quarters (this will give you eight rectangles). Next mix the diced, poached chicken, grated Gruyere cheese, green onions and peppers. Then place a small portion of the mixture in the center of each rectangle of fillo dough. Remember to distribute the mixture equally between the eight pieces of fillo. Fold over the edges and roll up into a cylinder shape. Each roll-up should be 1 inch in diameter (can be refrigerated on wax paper). Brush with clarified butter and place seam side down on cookie sheet. Allow a generous separation between each roll. Bake in preheated 400°F oven for 7 to 8 minutes until golden brown. Garnish with fresh chopped cilantro. Serve 2 per plate on corn cream sauce
8 rolls/4 servings
CORN CREAM SAUCE Ingredients
3 garlic cloves
6 shallots
1 1/2 quarts cream
3/4 cups corn
Salt and pepper In a medium saucepan, simmer cream, garlic and shallots until sauce is thickened. Then strain, add corn and season with salt and pepper.
VEAL STRUDEL
Recipe from John Taylor, Executive Chef, Sammy's Ingredients
4 sets Ready-To-Go Phyllo Dough™
5 pounds cubed veal (1/4 inch squares)
1 1/2 pounds blanched, julienne leeks
2 pounds unblanched, julienne carrots
4 cups flour
Salt to taste
White pepper to taste
1 quart Madeira
1 quart veal stock
1/3 ounce dry thyme
2 cups peanut oil
2 1/2 tablespoons salt
Thaw Ready-To-Go Fillo Dough™ according to package directions. Cut the veal into 1/4 inch cubes and sprinkle with salt and white pepper. Wash and blanch the julienne leeks. In a large, heavy pot, heat the peanut oil. Flour the veal and shake off the excess. Add the veal to the oil in small batches. Sauté until the veal is browned lightly. Remove the veal from the pan and place it in a china cup to drain. Add Madeira to the pan and deglaze, scraping all the veal tenders from the pan. Add the veal stock and simmer until thickened. Next, add the meat and vegetables back to the pan and stir well. Finally, add thyme and season with salt and white pepper to taste. The stew should be thick with a little sauce showing when stirred.
Cut each set of Ready-To-Go Fillo Dough™ into nine 4 2/3" x 4 2/3" squares. Press the fillo dough into 4 oz. ramekins and fill them with the meat mixture. Fold the excess fillo dough over the top. Carefully remove the fillo dough from the ramekins and place them on a tray. The strudel may be sealed with a little demi glaze. Bake in a preheated 350°F for 15 to 20 minutes until the fillo dough is golden brown.
36 servings
|