Yield: Makes 12 servings

INGREDIENTS

Honey Mustard Sauce

• 9 oz. honey
• 3 oz. Dijon mustard
• ¾ tsp. salt

Dukkah Spice

• 1 ½ c. hazelnuts
• 3 tbsp. white sesame seeds
• ¾ c. coriander seeds
• ¾ c. cumin seeds
• 3 tsp. salt

Ingredients for Vegetables

• 6 zucchinis, small, cut into ½” moons
• 6 yellow squash, small, cut into ½” moons
• 3 red onions, small, quartered and petals separated
• 3 c. baby tomatoes, assorted, halved
• ¾ lb. feta
• 3 tbsp. parsley, chopped for garnish
• ¾ c. olive oil
• Salt, to taste

Ingredients for Chicken

• 12, 6 oz. Boneless Skinless Breasts
• 12 eggs, large, whisked in medium sized bowl for dredging
• 3 c. flour
• Prepared dukkah spice (above)
• 6 tsp. salt
• 1 ½ tsp. black pepper
• ¾ c. olive oil

DIRECTIONS

Directions for the Honey Mustard Sauce

1. Whisk together all ingredients.

Directions for the Dukkah Spice

1. In a food processor, chop the hazelnuts until minced.
2. In a spice grinder, grind coriander and cumin seeds until roughly ground.
3. Combine all ingredients and reserve for coating the chicken.

Directions for the Vegetables

1. Heat oil over medium heat in a nonstick skillet.
2. Lightly sprinkle salt over the vegetables and tomatoes. Begin to pan-roast, saving the tomatoes for last. Avoid overcrowding the pan. Cook in batches and get a nice caramelization on both sides of the vegetables. Transfer to a paper towel. After all vegetables are cooked, add tomatoes to the hot pan and quickly sauté. Combine with the vegetables. Set aside.

Directions for the Chicken

1. Preheat oven to 325°F
2. Prepare breading station; place flour and Dukkah spice on separate plates or baking sheets for coating.
3. Season chicken with salt and black pepper.
4. Dredge chicken in flour, then egg wash, then flour. Re-dip chicken in egg wash, then into the dukkah spice. Set aside onto a plate and let rest for at least 5 minutes.
5. While the chicken rests, heat olive oil over medium heat in a nonstick skillet. Lightly cook chicken on each side for about 2 minutes, gently toasting the spices and setting the coating. Transfer into a baking pan and place in oven for about 10 minutes or until the breasts reach an internal temperature of 165°F. Let the chicken rest before slicing.

Directions for the Plating

1. Divide the mixed, cooked produce and feta equally among 12 plates.
2. Cut chicken breasts on a bias and fan onto the plate. Garnish with chopped parsley.

INGREDIENTS

• 1 Beef Tenderloin Roast (Item #28353)
• 1 tbsp. coarsely ground mixed peppercorns (black, white, green and pink)
• 1 lb cremini or white button mushrooms,(Item #26527) (halved or quarted if large)
• 3 medium leeks, white and light green parts only, cut in half lenghthwise then crosswise into 1/2-inch thick pieces
• 2 tbsp olive oil, divided
• 1 cup uncooked quick-cooking barley
• 1-1/2 cups reduced-sodium beef broth
• 1/2 cup dried sweetened cranberries or cherries
• Salt

DIRECTIONS

1. Preheat oven to 425ºF. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425ºF oven 35-45 minutes for medium rare; 45-50 minutes for medium doneness. Roast vegetable 35 to 40 minutes or until tender and lightly browned, stirring once.
3. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown. stirring frequently. Add borht and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.
4. Remove roast when meat thermometer registers 135ºF for medium rare; 145ºF for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (temperature will continue to rise about 10º-15ºF to reach 145ºF for medium rare; 160ºF for medium.)
5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.

Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.

Giving your shrimp a caribou blanket!

Ingredients:

• 3 lbs Caribou Russets, pealed and spiralized into thin angels hair like strands, fryer blanch potato @ 300 for 30 seconds, lay on sheet tray in a thin layer to chill
• 2 cups basic batter seasoned with a tsp of turmeric which will add color and a mild mustard flavor
• 2 doz 13/15 P&D shrimp, underside scored for a straight presentation. 16/20 shrimp is a suitable cost effective alternative

1. Lay blanched potato on flat surface into small abstract-rectangular layers, dip shrimp in batter, lay battered shrimp on potato and fold potato around battered shrimp. Apply gentle pressure to ensure potatoes will adhere to shrimp
2. Fry shrimp @ 325 (if using 13/15) or 350 (if using 16/20) for about 3 minutes or until potatoes are golden brown and crisp & shrimp is properly cooked. Season as preferred and serve with a dipping sauce (see recipe below for Scallion chimichurri) that is inspired by your establishment.

Note: Shrimp can be added to a production list and prepared a couple days in advance. Be sure your batter is not too thin as it acts as a flavorful adhesive, holding together the union of potato and shrimp.

Scallion Chimichurri:

• 6 oz scallions, washed and rough chop
• 3 oz yellow onion, rough chop
• 4 ea. cloves fresh garlic
• 4 oz. oil blend
• 4 oz. rice wine vinegar
• S&P to taste

1. Place all ingredients in a blender and blend until semi-smooth

May your life & stomach always be full!

More About Caribou Russets Recipe: Caribou Lasagna Recipe: Caribou Spaghetti

This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.

Ingredients:

• 2 pounds beef short ribs
• 1 teaspoon vegetable oil
• Salt and pepper
• 1 can (10-1/2 ounces) double-strength beef broth or beef consommé
• 1 cup dry red wine
• 2 small onions, quartered
• 4 cloves garlic, minced
• 3 fresh thyme sprigs
• 1-1/2 cups sliced mushrooms
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Instructions:

1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.

Dennis Tip:

To cook in a slow cooker, add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender.  When the beef is done, continue instructions for sauce preparations beginning in step 2.

Try these marketing tactics to grow customer awareness and boost foot-traffic through your door this holiday season!

7 Tactics for Restaurant Holiday Marketing