Roasted Corn Chowder

Executive Chef Jeff Storcz / Grayhawk Golf Club

Shamrock Farms Fresh Chef Challenge 2009 Winner

1 stick of butter
1 cup of flour
6 ears of corn, husked and de-silked, roasted
2 roasted and peeled red bell peppers, diced
2 roasted and peeled green bell peppers, diced
1/3 cup chopped cilantro
2 peeled and diced potatoes
1 teaspoon cayenne pepper
1 teaspoon paprika
2 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon thyme
1 teaspoon black pepper
1/2 teaspoon cumin
1/4 cup El Pato sauce
1 bay leaf
1 quart Shamrock Farms Heavy Cream
8 ounces cream corn
1 quart chicken stock
1 cup diced onions
1 cup diced celery
Salt and pepper to taste

Directions:
Steam potatoes until done (about 10 minutes), then set aside. Place corn in oven
with skin on and roast on 350 degrees for about 20 minutes. Set aside and let cool.
Cut corn off cob. Heat butter and sauté onion and celery. Add flour and stir and
cook for five minutes. Add chicken stock and mix thoroughly, and then add
remaining ingredients and seasonings. Bring to a boil … stirring occasionally.
Remove from heat and serve. Serves 6-8.
Carne Asada on Potato Pancake with Guacamole, Pico de Gallo, Crema, Cotija Cheese and
Roasted Red Pepper Sauce
Chef Lenard Rubin / The Vig
Shamrock Farms Fresh Chef Challenge 2009 Runner Up

Ingredients:

2 lbs. carne asada (recipe to follow)

10 potato pancakes (recipe to follow)
1 lb. guacamole (recipe to follow)
10 ounces pico de gallo (recipe to follow)
2 1/2 cups Shamrock Farms Sour Cream
1/2 cup Shamrock Farms Heavy Cream
4 cups roasted red pepper sauce (recipe to follow)
10 ounces queso cotija, crumbled
10 sprigs cilantro

* Please note that the carne asada, guacamole and pico de gallo can be substituted with ready-
made products available in most supermarkets.

Mix the Shamrock Farms Sour Cream and Heavy Cream together in a bowl until smooth.

Grill carne asada until browned nicely, turn over and repeat. Place carne asada into 400 degrees
F oven until cooked to desired temperature (for rare about 7 minutes; well done will take about
20 minutes). Let carne asada rest for a few minutes before cutting into thin slices.

Cook potato pancake in pan or on a griddle until golden brown on each side. Spoon red pepper
sauce onto plate and top with a hot potato pancake.

Arrange carne asada slices in a layered circle pattern around the top of the potato pancake. Spoon
a dollop of guacamole in the center of the carne asada. Sprinkle pico de gallo on top of the carne
asada and around the plate. Sprinkle queso cotija on top of the carne asada and around the plate.
Drizzle the Shamrock Farms Sour Cream/Heavy Cream mixture (crema) in a zig-zag pattern
over the dish.

CARNE ASADA

3 lbs. flank steak (trimmed of all fat) 2 oranges (juice of) each
1 ounce garlic cloves (peeled) 4 limes (juice of) each
1 jalapeño (stem removed) each 1/4 cup sherry vinegar
1/2 bunch cilantro 4 chipotle chilies (canned in adobo sauce)
3 teaspoons salt each
1 tablespoon ground cumin 1/4 cup Worcestershire sauce
1 tablespoon oregano 3/4 cup olive oil

Place all ingredients except the flank steak into a food processor and puree. Place flank steak in a
shallow pan and cover with marinade. Let marinate for at least 3 hours but not more than 6
hours, as the meat will become too stringy.

POTATO PANCAKES

Ingredients:

6 each baking potatoes (washed) 1/2 teaspoon baking powder

1 small yellow onion (peeled) Salt to taste
3 large eggs (beaten slightly) Ground black pepper to taste
1/2 cup flour

Grate potatoes into a colander placed in the sink and let sit for 15 minutes (they will turn a
reddish-brown). Grate the onion into a bowl.

Rinse the potatoes under cold water until all color is gone; squeeze out excess liquid with hands.
Place potatoes in bowl with grated onion and stir in remaining ingredients until incorporated.
Spoon potato mixture onto a greased griddle or sauté pan and flatten to desired diameter and
thickness. Cook until golden brown on one side, turn over and repeat.

GUACAMOLE

Ingredients:

6 avocadoes (peeled and de-seeded) 1 lemon (juice of)

1/2 red onion (peeled, minced fine) 2 tomatoes (seeds and pulp removed, diced
2 jalapeños (stem and seeds removed, small)
minced fine) 1 chili powder
1 cilantro (chopped) Salt to taste
2 limes (juice of) Ground black pepper to taste

Directions:
Mash avocado with potato masher or a fork. Mix in remaining ingredients.

PICO DE GALLO

Ingredients:
4 medium tomatoes (seeds and pulp
removed, diced small)
1/2 red onion (peeled, minced fine)
1 jalapeño (stem and seeds removed, minced
fine)
1 tablespoon garlic (peeled, minced fine)
2 limes (juice of)
1/2 bunch cilantro (chopped)
Salt to taste
Ground black pepper to taste

Directions:
Mix all ingredients together in a bowl.

ROASTED RED PEPPER SAUCE

Ingredients:
3 red bell peppers (stem and seeds removed, chopped medium)
1/4 small onion (peeled, chopped medium)
1/4 small carrot (peeled, chopped medium)
1/4 stalk celery (chopped medium)
2 cloves garlic (peeled, chopped medium)
2 tablespoons olive oil
1/4 cup apple juice
1/2 cup Shamrock Farms Heavy Cream
2 tablespoons unsalted butter
Salt to taste
Ground black pepper to taste

Directions:
Heat oil in a large sauce pot and add all vegetables. Cook until soft and slightly caramelized.
Add apple juice and reduce slightly. Add Shamrock Farms Heavy Cream and reduce slightly.

Add contents of sauce pot, butter, salt and pepper to a blender and puree until smooth. Strain
through a fine strainer.

Serves 10.

Caramelized Apple Crème Brulee

Chef Tammy Kellam / Fire Rock Country Club

Ingredients:

APPLE FILLING
6 tablespoons Shamrock Farms Butter
12 tablespoons brown sugar
2 tablespoons ground cinnamon
3 Granny Smith apples, small diced

In a large pan over high heat, add butter; once the butter is melted, add brown sugar. Stir until
sugar is wet. Add the apples and cook until the apples are tender and the syrup is thickened. Add
mixture to 8 ramekins, reserving 1/2 cup of mixture.

CRÈME BRULEE

Ingredients:
4 egg yolks
16 ounces Shamrock Farms Heavy Cream
4 ounces granulated sugar, divided
1 tablespoon cinnamon extract
1 cinnamon stick

In a heavy sauce pan add cream, 2 ounces of sugar, cinnamon stick and cinnamon extract. Heat
the mixture to just under a boil, remove cinnamon stick. In a separate bowl whisk together the
yolks and the remaining sugar. Once the cream is heated, slowly whisk hot cream into the yolk
mixture. Add mixture to the prepared ramekins.

In a shallow pan, add the ramekins and warm water halfway up the ramekins. Place in a 350-
degree F oven and cover with a baking sheet. Bake for 30 minutes, or until the custard is set.
When you shake the cup, it should pull away slightly from the edge of the cup. Remove
ramekins from pan and place in the refrigerator to cool, at least 2 hours. Once cool, add the
cinnamon sugar and caramelize using a torch. Garnish with cinnamon whipped cream and a
tablespoon of the reserved apple mixture.

CINNAMON WHIP CREAM

Ingredients:
4 ounces Shamrock Farms Heavy Cream
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Directions:
In a cold bowl, add the cream and whip until stiff; add the remaining ingredients and continue
whisking until combined.

SUGAR TOPPING
Ingredients:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions:
In a small bowl, mix to combine. Reserve mixture to caramelize on top of the Brulée.

Roxie’s Guacamole (Make with Sour Cream or Cottage Cheese)

2 avocados, halved with pits removed

2 tomatoes, diced
1 jalapeño pepper, seeded and minced
1 1/2 tablespoons fresh lime juice
2 cups Shamrock Farms Sour Cream or Cottage Cheese
2 cloves chopped garlic
Salt and pepper to taste

If using sour cream: Cut avocados into pieces; place in a food processor with sour cream,
tomatoes, jalapeño pepper, garlic, salt and pepper. Cover and process until smooth. Chill for at
least 1 hour. Serve with chips.

If using cottage cheese: Cut avocados into pieces and place in a medium-sized mixing bowl.
Mash the avocados well. Add lime juice and mix. Place tomatoes, jalapeño, cottage cheese,
garlic, salt and pepper in the mixing bowl; stir until the ingredients are combined. Chill for at
least 1 hour. Serve with chips.

Roxie’s Jalapeño Popper Dip

2 packages (8 ounces each) cream cheese, softened

1/2 cup mayonnaise
1 cup Shamrock Farms Sour Cream
1 can (4 ounces) chopped green chilies, drained
4 ounces diced jalapeño peppers, drained
1 cup grated Parmesan cheese
3/4 cup grated cheddar cheese

Stir together cream cheese, mayonnaise and Shamrock Farms Sour Cream in a
large bowl until smooth. Stir in green chilies and jalapeño peppers. Pour mixture
into 13x9 pan and sprinkle with Parmesan and cheddar cheeses. Bake at 350
degrees for 20-30 minutes, or until bubbly and golden brown.
Roxie’s Sour Cream Chocolate Chip Cake

1 cup (2 sticks) Shamrock Farms Butter

2 cups sugar
4 eggs
4 cups flour
2 teaspoons baking soda
2 cups Shamrock Farms Sour Cream
2 teaspoons vanilla
4 tablespoons Shamrock Farms Milk
1 package (12 ounces) mini chocolate chips
Powdered sugar

Set oven to 325 degrees. Cream together butter and sugar. Add remaining
ingredients and blend. Grease and flour tube pan. Pour batter into pan, filling only
three-quarters of the way to the top. Bake at least 1 1/2 hours, or until firm. Let cool
completely, and remove cake from pan. Dust with powdered sugar before serving.

Carrot and Walnut Soup

2 tbsp. Unsalted butter

1 lb. Carrots, peeled and cut into 1/2-inch lengths
1/4 cup chopped onions
1/2 cup chopped walnuts, plus extra as garnish
3-1/2 cups chicken stock
Salt and freshly ground black pepper to taste
1/2 tsp. ground nutmeg
1 cup Shamrock Farms heavy cream or buttermilk

In a large saucepan, melt the butter over moderate heat. Add the carrots, and onion
and saute for 2 minutes. Stir in the walnuts and saute for 1 minute.
Add 2 cups of the chicken stock and bring to boil. Add a pinch of salt, pepper, and
nutmeg; reduce the heat, and simmer for 45 minutes, until the carrots are very
tender.
Puree the soup until smooth in a processor or blender.
Return the soup to the pan and stir in the remaining 1-1/2 cups of chicken stock and
the heavy cream or buttermilk. Cook, stirring, until heated through. Season with salt
and pepper to taste.
Garnish with chopped walnuts.
Pumpkin Soup

6 cups chicken stock 1 bay leaf

2 cups fresh or canned pumpkin meat
or your favorite winter squash, cut into
1-inch cubes if fresh
2 cups potatoes, peeled and cut into
1-inch cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon of chili powder
2 teaspoons minced jalapeno pepper
freshly ground nutmeg, to taste
1/4 cup Shamrock Farms 1%
Buttermilk
1/4 cup evaporated milk
1/4 cup chopped cilantro for garnish

In a large saucepan over medium heat, bring the chicken stock to a simmer. Add all
the ingredients except the buttermilk and cilantro and simmer for 20 minutes or
until the potatoes and pumpkin are tender. Note the stock should completely cover
all ingredients by a least 2 inches.

Remove the bay leaf and pour the soup into a blender or food processor and
process until smooth.

Return the soup to the pot and heat through. Stir in the buttermilk. Divide the soup
into serving bowls and garnish with cilantro.

Tomato Basil Soup

8 ripe plum tomatoes or 1 16-oz can of tomatoes (drained)

1 medium onion, chopped
1 tbsp olive oil
2 cloves garlic, crushed
1 pinch ground red pepper
1 tbsp chopped fresh basil or 1 tsp dried basil
2 cups Shamrock Farms® lowfat or fat free mmmmilk®
Salt
Freshly ground pepper
Fresh basil leaves for garnish, optional

In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to
colander; cool slightly. Peel off skin. Cut tomatoes in half; remove seeds and chop.
In a medium saucepan, cook the onion in olive oil over medium heat, stirring
frequently, until golden brown, about 4 minutes. Add the garlic and cook 1 minute
longer. Add the chopped tomatoes. Cook uncovered over medium heat for 20
minutes. (If using canned tomatoes, decrease cooking time to 10 minutes.)
Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
Return to saucepan. Add red pepper, basil and Shamrock Farms lowfat or fat free
mmmmilk to the soup. Heat until hot but do not boil. Season to taste with salt and
pepper.
Divide the soup into two warm bowls and serve immediately. Garnish with fresh
basil leaves, if desired. Yields 4 cups. Makes 2 servings.

Jalapeno Macaroni and Cheese with Fresh Salsa Topper

Serves/Makes: 6 | Difficulty Level: 4 | Ready In: 1-2 hrs

5 cups macaroni, rotini or fusili 2 large ripe tomatoes

***Cheese sauce*** 2 tablespoons finely chopped
3 tablespoons butter coriander or Italian parsley
1/4 cup all-purpose flour 2 teaspoons white vinegar, lemon or
1 teaspoon dry mustard lime juice
3 cups homogenized milk 1 large crushed garlic clove
3 cups grated old cheddar cheese 1/2 teaspoon each of dried leaf
1 tablespoon seeded and finely oregano and ground cumin
chopped fresh or canned jalapeno 1 pinch of salt
pepper
***Salsa:***

Preheat oven to 350 F. Bring a large pot of salted water to a full rolling boil. Add the
pasta and boil, uncovered, stirring occasionally, until nearly cooked al dente, about
7 to 8 minutes. Drain well but do not rinse. Set aside. Lightly grease a 12-cup (3L)
casserole dish. Meanwhile, melt the butter in a medium-size saucepan over medium
heat. Stir in the flour and mustard. Do not let the flour brown. Gradually whisk in the
milk.

Continue stirring gently over medium heat until the sauce thickens, about 6
minutes. Remove the pan from the heat and stir in 2 1/2 cups cheddar cheese and
the jalapeno pepper. Stir until the cheese is completely melted. Taste and add more
jalapeno, if you wish.

Pour the cheese sauce over the pasta and toss to evenly coat. Then, turn the
mixture into the prepared baking dish. Sprinkle with remaining 1/2 cup cheese. (If
making ahead, casserole can be refrigerated at this point for up to a day before
serving.) Bake in the centre of the preheated oven for 40 - 45 minutes or until the
sauce is bubbly around the edges and the pasta is heated through. Meanwhile, chop
the tomatoes. Set aside with the coriander in a medium-size bowl. Stir in the
vinegar, garlic and seasonings. Remove the baked pasta from the oven. Spoon
some of the tomato mixture with each serving. The baked casserole will keep well,
covered, in the refrigerator for several days or can be frozen.

Horseradish Grill's Ultimate Macaroni and Cheese

Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 30-60 minutes

1 3/4 cup Elbow Macaroni -- Small 1/8 teaspoon Ground Nutmeg

5 ounces Cheddar Cheese, Extra Sharp 1 1/3 cup Half And Half
-- Cubed 1 1/3 cup Whipping Cream
1 2/3 tablespoon Flour 2/3 cup Sour Cream
1 1/2 teaspoon Salt 2 large Eggs
1 1/2 teaspoon Dry Mustard 3/4 teaspoon Worcestershire Sauce
1/4 teaspoon Ground Pepper 5 ounces Extra Sharp Cheese -- Grated
1/8 teaspoon Cayenne

Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook macaroni in
large saucepan of boiling salted water until just tender but still firm to bite. Drain
pasta. Transfer to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard,
black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain.
Gradually whisk in half and half, then whipping cream and sour cream. Add eggs
and Worcestershire sauce; whisk to blend. Pour over macaroni mixture; stir to
blend. Sprinkle grated cheese over.

Bake macaroni and cheese until just set around edges but sauce is still liquid in
center, about 25 mins. Remove from oven; let stand 10 mins to thicken slightly
(sauce will be creamy).

Don't have to use extra sharp cheese for it. I used a mild cheddar [very mild from
the cube I had of it] and a taco mix shredded cheese like they have at Weis which
has 3 different cheeses in it [ie Colby etc..] Worked GREAT. Everyone wanted the
recipe except Gordon [who can have it anytime] and my sister who was pouting. 6
people including those who don't cook wanted the recipe.

Mustard Seed Cafe Macaroni and Cheese

Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 30-60 minutes
***WHITE SAUCE***

3/4 cup butter Cayenne pepper

3/4 cup flour Dry mustard
4 cups milk Salt
2 cups chicken broth White pepper
1/2 teaspoon ground nutmeg

***MACARONI***

3 cups grated Cheddar cheese 1 pound macaroni, cooked and

1 cup grated Gruyere or Swiss cheese drained
1/2 cup grated Parmesan cheese 1 1/2 cup croutons

Melt butter in large skillet over medium-low heat. Stir in flour to make a roux,
cooking and stirring 2 to 3 minutes. Add milk and broth. Simmer until thickened and
liquid has evaporated, 6 to 8 minutes. Season to taste with nutmeg, cayenne,
mustard, salt and pepper.

Combine Cheddar, Gruyere and Parmesan cheeses. Stir 3/4 of cheese into hot White
Sauce. Pour cheese sauce over cooked macaroni. Pour into 13x9-inch baking dish.
Sprinkle evenly with remaining cheese. Crush croutons in food processor and
sprinkle evenly over top. Bake at 350 degrees until cheese melts and browns lightly,
35 to 45 minutes.

Spicy Macaroni and Cheese

Serves/Makes: 10 | Difficulty Level: 3 | Ready In: < 30 minutes

16 ounces macaroni cooked, drained 8 ounces sharp cheddar cheese,

and kept hot grated
***Sauce*** 8 ounces Monterey Jack cheese with
1/2 cup butter jalape�o peppers, grated
1/3 cup flour 1/2 cup Romano Pecorino cheese,
1 quart heavy cream grated
1 teaspoon salt 1/4 cup grated Asagio cheese
1/4 teaspoon dry mustard powder Fresh basil for garnish
fresh grated nutmeg paprika for garnish
***Cheese***

If you don't care for the Jalapeno, use plain Monterey Jack Cheese Or for real hot
pepper lovers, garnish with crushed red pepper flakes or add some to the sauce.

Combine grated cheeses and set aside. While macaroni is cooking make sauce. In a
heavy duty saucepan, over low heat melt butter. Stir in flour and cook and whisk
over medium low heat about 5 minutes, whisking constantly.

Gradually add 1 quart of cream over medium heat, stirring constantly until mixture
just starts to boil and sauce is thick. Remove from heat. Stir cheeses into the hot
macaroni and mix well. Then add the sauce and stir until combined and cheese is
melted.

Divide into pans or into a casserole serving dish and sprinkle with paprika and
garnish with basil. Best served hot or warm but leftovers can be reheated in the
oven or microwave.

Avalon's Truffled Lobster Macaroni And Cheese With Fried Potato

Serves/Makes: 2 | Difficulty Level: 4 | Ready In: < 30 minutes

1 pound penne pasta 4 ounces lobster knuckle meat

1 tablespoon salt 1/4 cup Parmesan cheese
3 tablespoons butter 1 tablespoon truffle oil
2 tablespoons flour 4 lobster claws
2 cups milk ***Fried potatoes***
1 teaspoon salt 1 large baking potato
Pepper to taste 2 cups oil
1 dash nutmeg 1 teaspoon salt
1/3 cup heavy cream Pepper to taste
1 1/3 cup grated Gouda cheese

Cook pasta in 2 quarts of water with 1 tablespoon salt until al dente, 6 to 8 minutes.
Drain, add 1 tablespoon butter to warm pasta and toss to cover with butter, to
prevent pasta from sticking together. Reserve.

Heat oven to 350 degrees F. Prepare sauce in a heavy-bottom 4-quart saucepan by

melting 2 tablespoons of butter over medium heat and stirring in the flour to make
a thick paste. Cook for about 2 minutes, then stir in milk, salt, pepper and nutmeg.
Continue to cook over medium heat, stirring constantly with a whisk until the
mixture comes to a boil. Boil briefly, reduce heat, stir in cream and Gouda and cook
until cheese is melted. Combine the sauce, pasta and lobster knuckle meat, mixing
well.
To serve as Avalon does it: Place 1/4 of the pasta in a buttered 6-inch cast-iron
skillet, top with a tablespoon of Parmesan cheese and bake until the sauce bubbles,
10 minutes or so.

To serve, place cast-iron skillet on a plate with a napkin, drizzle with truffle oil, top
with a haystack pile of fried potato and one lobster claw. You can also put the pasta
and sauce into a 1 1/2-quart casserole, and bake, adding claw after spooning out
individual servings.

Fried potatoes: Peel potato, and cut lengthwise into six or more very thin (1/8-inch-
thick) slabs. Stack slabs, and cut into very thin julienne - about 1/8-inch wide. Rub
dry between paper towels. Or use the thin julienne blade on a mandoline.

In a heavy saucepan, heat the oil to 350 degrees F - until a cube of bread browns
quickly. Fry the potatoes until crispy and just beginning to brown.

Drain on paper towels, sprinkle with salt and pepper, and heap lightly over the
cooked macaroni before topping with the lobster claw.

Banana bread

1/3 C butter 1 tsp b. soda

1 C sugar 1 tsp salt
2 eggs 4 ripe bananas
½ tsp vanilla ½ C berries
11/2 C flour ½ C chopped almonds

350 degrees. Grease pan. Cream butter and sugar, add eggs and vanilla. Add flour,
soda and salt. Mix in bananas. Mix in rest. Bake one hour.

White Bean Soup

¼ C olive oil 3 cans cannellini beans

¼ C pancetta 5 C chicken broth

½ yellow onion, chopped ¼ tsp finely chopped fresh thyme

1 each carrot and celery stalk, ½ C grated parmigiano

chopped
Salt & pepper
4 garlic cloves, minced
Baguette slices 1 tsp sherry vinegar

1 C roasted red bell peppers ¼ tsp red pepper flakes

2 T finely chopped fresh flat-leaf ½ tsp honey

parsley

Warm oil, cook pancetta 5 min. Add onion, carrot and celery and cook 8 minutes.
Add garlic, cook 1 minute. Add beans, broth and thyme, simmer 10 min. puree
with immersion blender til smooth. Stir in cheese, salt and pepper.

Brush baguette both sides with oil, season with salt. Toast 2 min. per side. Blend
peppers, add in ½ tsp salt, 2 T oil parsley, vinegar, red pepper flakes honey and
pepper. Top baguettes and serve with soup.