Earlier this week
we posted fun appetizer ideas from Milliken Executive Chef Jim
McCallister. To continue this series of summer entertaining, we’d like to
share a couple excellent recipes that
are certain to dazzle friends and family. Enjoy!
Be sure to check back next week for more
summer entertaining tips!
Gnocchi with Spinach and Parmesan
2 1/2 lbs Potatoes, riced
7 oz Flour
Salt, Pepper, and Nutmeg to taste
potatoes, peel, and rice.
eggs, flour and seasoning.
- Pipe on
to table top with a generous amount of flour. Make long strips of the dough.
with dough cutter, into 1” lengths.
into boiling water and wait until the dough rises to the top.
- Sauté in
clarified butter, season to taste.
1/2 lb Spinach
1/2 cup Regianno Parmesan Cheese
- Add spinach to sautéed gnocchi.
- Finish with Parmesan.
Yields: 4-5 entrée portions
1 lb Jumbo Lump crabmeat
3 Tbsp Mayonnaise
1 tsp Mustard
2 ea Eggs
3 ea Bread slices
4 Tbsp Butter
Worcestershire sauce and Old Bay Seasoning to taste
- Cube bread slices and sauté in butter. Finish in
oven until golden brown.
- Mix all ingredients together.
- Form into portions.
- Pan fry slowly in hot oil.
- Finish in oven.
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