IdahoŽ Potato Crusted Snapper with Brussel Sprout Hash
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Creole Cream Cheese IdahoŽ Potato Gnocchi with Crawfish
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Paniolo IdahoŽ Potato Hash with Sautéed Shrimp & Dill Cream Sauce
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Dublin Dr Pepper Braised Short Ribs with Queso Fresco Corn Whipped Potatoes and Caramelized Tobacco Onions
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Fried Idaho Potato Peels
Imagine bringing new style (and flavor) to your menu using the part of the potato you normally throw away. Chef David Burke suggests frying the skins and serving them as a tasty side or using them as you see here, as a finishing touch to a meat dish. It's a nice treat for your guests, and a triumph of creativity over cash on your bottom line.
Idaho Potato Crab Tots
True value isn't just what you pay. It's also what you get. With chef Bill King's delightful Crab Tots, your guests will appreciate the high quality perception of crab and shrimp. And you'll be able to make a little go a long way. Great chefcraft for trying times creates a win-win dining experience for both restaurant and diner.
Lobster Stuffed IdahoŽ Potatoes
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