Lobster Stuffed Braveheart Filet

Directions

  1. Cut a slit through the center of each filet.
  2. Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
  3. Cook each filet to your desired degree of doneness.

Ingredients

  • 1 tbsp Roma® Black Pepper, Ground
  • 1 pt Brandy Beurre Blanc
  • 2 lb Empire's Treasure® Lobster Tail(s), fully cooked
  • 1 tbsp salt, kosher

Brandy Beurre Blanc

Directions

  1. In a sauté pan over high heat add oil, garlic, and onions. 
  2. Add white wine and brandy, then reduce by half.
  3. Add heavy cream and reduce by one fourth. 
  4. Slowly whisk in butter then serve.

Ingredients

  • 2 cup brandy
  • 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
  • 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
  • 1 tsp Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1/2 tsp salt, kosher
  • 1 cup wine, dry white

Parmesan Reggiano Latke

Directions

  1. Strain the potatoes in cheesecloth to remove as much moisture as possible. 
  2. In a mixing bowl combine the above ingredients and refrigerate for 1 hour. 
  3. Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.

Ingredients

  • 3 Nature's Best Dairy® Egg(s), beaten
  • 3 tbsp flour, all-purpose
  • 1 cup Piancone® Oil, Olive, Extra Virgin
  • 1/4 cup Peak Fresh Produce® Onion(s), grated
  • 1 cup Roma® Cheese, Parmesan
  • 2 cup Peak Fresh Produce® Potato(es), shredded
  • 1 tsp salt, kosher