Featured Recipes
Silverton Foods Pineapple Bourbon Turkey Panini
From the File of Chef Wilfred Beriau
Serves 4
Ingredients
12 ounces, Sliced roast turkey
8 slices, Provolone cheese, thin sliced
1 cup, Vegetable slaw
As needed, Silverton Foods Pineapple Bourbon Sauce
4 each, Ciabatta rolls (or whatever you prefer)
Instructions:
Slice the rolls in half and then spread Silverton Foods Pineapple Bourbon Sauce on each side of the bread.
Place a slice of cheese on each side, then the turkey, then some slaw. Cover the sandwich with the remaining side.
Place into a buttered pan and toast, on each side to golden brown.
Enjoy!
Silverton Foods Sausage Stuffed Baked Apples
From the File of Chef Wilfred Beriau
Serves 4
Sausage Stuffing
Pre-heat oven 350º
Ingredients
4 cups, unseasoned bread stuffing cubes
2 oz., butter
¾ cup, onion, diced small
½ cup, celery, diced small
½ t, garlic, minced
8 oz., Sausage, Italian sweet, casings removed
1/1/4 cups, Chicken broth (add gradually), low sodium)
1 each, egg-beaten
1 ½ T, Herbs de province, or Bells seasoning
2 T, Parsley, fresh, chopped
½ t, Black pepper
6-8 each Granny Smith Apples, large
Instructions:
In a suitable sauté pan, add the butter and vegetables, cook until tender. Add the garlic and black pepper and cook two minutes.
Add the bread cubes to a large bowl, scrape the pan clean into the vegetables, set aside.
In the same sauté pan, cook the sausage breaking them up, over medium heat 8-10 minutes or until crumbled. (1/4 “)
Add this to the bread cubes. Mix.
Add the broth, egg, herb and spices. Mix well.
Preparing the Apples
Cut the crowns off 4 apples, remove the seeds and core, making a well. Spoon a loose ball of stuffing mix into each cavity. Place the apples into a baking pan, with ½ inch of water bake for 20-minutes. Remove from oven, baste liberally with Silverton Foods Rum Apple Sauce, return to oven. Bake until done. If croutons are browning too much, tent loosely with foil.
Give the apples one more baste at service.
The type of apple will have a lot to do with the baking time.
Any leftover stuffing, place into a buttered casserole and bake until cooked to golden brown on top. All stuffing should be baked to 165º internally.
Bub’n Mutha’s Honey n’HEAT Pan Blackened Salmon
From the File of Chef Wilfred Beriau
Serves 4
Ingredients
4 each, 5-6 oz. portions of Fresh Salmon filet
2 T each, Butter and olive oil
As needed, Honey n’HEAT
4 portions,Your favorite luncheon Salad
Instructions:
With a sharp paring knife, lightly, on the flesh side, Criss Cross salmon 1/8 inch deep.
Place some Bub’n Mutha’s Honey n’HEAT on a flat plate and dip each salmon portion into the rub on just one side only.
Heat the oil and butter and place the salmon flesh side down into the hot fat and cook for about 2 minutes.
Carefully, flip filets so you don’t splash, turning the heat down a little. Finish cooking until the fish flakes when pressed. (about 4 minutes or less)
Portion your favorite dressed winter type salad on 4 plates and place a filet on each salad.
You may serve smaller sized portions of salmon and use any salad you like.
This dish is perfect for a light, refreshing lunch.
A glass of crisp chilled white wine would be a good choice.
Enjoy!
Bub’n Mutha’s Beef Tenderloin Sliders
From the File of Chef Wilfred Beriau
Serves 4
Ingredients
As Needed, DownEast Dinnah Dust
4 each, 3-4 oz. Tenderloin Medallions (butcher will cut)
4 each, Good Quality Slider Rolls
2 oz., Melted butter
As needed, Pickled Vegetables
Instructions:
Toast the rolls and set aside
Place some of Bub’n Mutha’s DownEast Dinnah Dust on a flat plate and lightly press each medallion into it, on both sides.
Sear steaks on both sides on a moderately hot griddle or black iron skillet for about 1-2 minutes per side or however you would like the internal temperature.
Place the toasted rolls on to a serving plate, place one filet on each bottom half.
Portion the pickled vegetables around artfully and serve.
Enjoy!
Silverton Foods Better than Average Shrimp Cocktail
From the File of Chef Wilfred Beriau
Serves 4 - Generously
Ingredients
1 lb., Shrimp cooked, peeled (leave 4 whole) Chilled
5-6 oz., Silverton’s Cocktail Sauce
Garnish
¼ cup, Cucumber diced ¼ inch
3 T, Finely diced onion
¼ cup, Cilantro chopped
1 lime, Zested and juiced
½ cup, Mango diced ¼ inch
½ each, Avocado diced ¼ inch
2 T, Corn kernels, Frozen
Dash, Salt and pepper
Instructions:
In a large bowl, fold all the diced ingredients very carefully so that you do not break them.
Lightly season with salt and pepper, lime juice and lime zest. Rough Chop all but 4 shrimp and fold the chopped shrimp in with the garnish.
Mix in the Cocktail sauce carefully so that all the ingredients maintain their identity.
Carefully arrange the cocktail into suitable glasses, garnishing each one with a whole shrimp.
Enjoy!
Silverton Foods Special Blend Marinated Chicken
From the File of Chef Wilfred Beriau
Serves 4
Ingredients
1 cup, Special Marinade
4 each, 6 oz chicken breasts, boneless
8-10 oz., Pasta, cooked, held, save cooking water
As needed, Olive oil
2-3 T, Butter
¼ cup, Diced red bell pepper ¼ inch
As needed, Parmesan
¼ cup, Chopped Italian Parsley
To Taste, Salt and Pepper
½ t, Red pepper flakes
1 Jr., Pesto Sauce
Instructions:
Trim the chicken breasts of fat.
With a meat mallet, pound them slightly into even thickness. Place breasts into a zip lock bag with the cup of Silverton Foods Special Blend Marinade, and chill for about 2 hours.
Drain and pat the breasts a little and place them onto a greased baking pan.
Cook them in a 375* F oven and prepare the pasta.
In a clean non-stick skillet, add a little oil and butter, the pepper flakes, diced red pepper, and heat a few seconds.
Add the cooked pasta: Stir around to coat it with the pan oil. Add some reserved pasta water, bring it to a boil, and start adding pesto and a little parmesan to thicken the liquid.
When satisfied that you have the pasta the way you like it, place it on a serving platter, arrange the cooked breasts over pasta and sprinkle with chopped parsley.
Enjoy!