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June 27
Summer entertaining ideas with Milliken Executive Chef

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! 

Potato Gnocchi with Spinach and Parmesan

2 1/2 lbs Potatoes, riced
2-3 Eggs
7 oz Flour
Salt, Pepper, and Nutmeg to taste​​​​

  1. Bake potatoes, peel, and rice.
  2. Add eggs, flour and seasoning.
  3. Pipe on to table top with a generous amount of flour. Make long strips of the dough.
  4. Cut with dough cutter, into 1” lengths.
  5. Drop into boiling water and wait until the dough rises to the top.
  6. Remove and chill.
  7. Sauté in clarified butter, season to taste.

1/2  lb Spinach

1/2  cup Regianno Parmesan Cheese

  1. Add spinach to sautéed gnocchi.
  2. Finish with Parmesan.

Maryland Style Crabcakes

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

  1. Cube bread slices and sauté in butter. Finish in oven until golden brown.
  2. Mix all ingredients together.
  3. Form into portions.
  4. Pan fry slowly in hot oil.
  5. Finish in oven.​

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