Chef Brent's HEB Recipes

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khou.com

Posted on April 20, 2011 at 7:35 AM

Jalapeno Whipped Potatoes

Preparation Time: 10 minutes
Cooking Time: 25 to 30 minutes
Serves: 6

Ingredients:

  • 2 lb Potatoes, peeled, diced
  • 2      Tablespoons Adams Reserve: Val Verde
  • 2      Tablespoons Butter
  • ½    Jar Robert’s Reserve Jalapeno Pepper Dip
Topping Ingredients:
  • ¼ cup Cheddar
  • ¼ Cup Green onions
  • ¼ Cup Bacon, cooked Chopped

Directions:

1.       Peel potatoes and diced into cold water. Drain
2.       Place potatoes into a large pot, cover with fresh water. Place on to medium high heat. Bring to a soft boil, reduce heat and cook potatoes until tender (10min)
3.       Drain potatoes. Place into a large mixing bowl. Whip with hand mixer. Add butter, seasoning and Jalapeno dip.
4.       Spoon potatoes into a serving dish. Top with topping ingredients. Serve hot.

Tropical Cole Slaw

Preparation Time: 5 minutes
Chill Time: 1 hour or more
Serves: 4
 
Ingredients:
  • 1       Bag Tri- color Cole Slaw mix (with out Sauce)
  • 1       Jar Robert’s Reserve:  Pineapple Coconut Mango Tequila Sauce
  • 1       TBSP Mayo, Optional
  • 1/ 4   Cup Trail Mix of choice

Directions:

1.       Premix the  Tequila sauce and mayo.
2.       1 Hour before service add mayo mixture to Cole slaw mix. Place into refrigerator.
3.       Serve chilled.

HEB Leg of Lamb Steaks

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 2 (or double recipe to serve 4)
 
Ingredients:
  • 2  Steaks, HEB Natural Leg of Lamb Steaks
  • 1    Tablespoon Ottavio Grapeseed Oil
  • 1    Tablespoon Adams Reserve: Prime Rib & Steak
  • 2    Tablespoons Robert’s Reserve: Onion Blossom Horseradish Dip 

Directions:

1.      Preheat grill or a large sauté pan and oven to 400ºf.Rub down each steak individually with the rub. Set aside until ready.
 
2.      Brush grill with Grapeseed oil: Grill steak 7-10 per side for medium (150ºf). For inside cooking: sear steak for 5-7 minutes per side with Grapeseed oil; place steak into oven for an additional 5-7 minutes for medium.

Top with horseradish dip for service

EZ Chicken Picatta

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:

  • 1    Tablespoon Adams Reserve: House or classic Italian Dipper 
  • 2    LB. Chicken Breast, thin cut or butterfly
  • 1    Tablespoons Ottavio Grapeseed Oil
  • 1    Cup mushrooms, sliced
  • ½  Jar Robert’s Reserve: Lemon Dill Caper Sauce
  • ½   Cup White Wine: Pinot Grigio or other dry
  • 1    Tablespoon Fresh herbs: Parsley, basil, or others

Directions:

1.      Preheat a large sauté pan on medium heat for 5-7 minutes. Also season chicken with rub.
2.      Place oil into pan. Sautee chicken 5-7 per side. Test for 165°f. Remove chicken to a service platter.
3.      In the same pan, add mushrooms. Sautee 4-5 minutes. Splash in white wine, sauce and fresh herbs. Simmer and place over prepared chicken.

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