Lobster Stuffed Braveheart Filet
Directions
- Cut a slit through the center of each filet.
- Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
- 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
- In a sauté pan over high heat add oil, garlic, and onions.
- Add white wine and brandy, then reduce by half.
- Add heavy cream and reduce by one fourth.
- 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
- Strain the potatoes in cheesecloth to remove as much moisture as possible.
- In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.