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Sheppard’s Pie

This is a favorite at our Restaurant, The Cactus Café in Stowe Vermont. We’ve adapted this recipe by using some items you can buy in the store in order to save time. Such as frozen corn instead of cooking fresh corn and cutting it off the cob or the beef gravy.

South Western Sheppard’s Pie:

Ingredients:

• 1-2 pounds of ground beef, you can substitute ground turkey
• 1 onion. diced
• 2 cloves of garlic, diced
• 10-15 mushrooms, sliced
• Beef gravy, homemade or jar or from packet
• 1 table spoon chipotle peppers in adobo’s sauce, diced
• pound bag of frozen corn or fresh cooked and cut off the cob, about 8 ears
• 4 potatoes diced
• 1 table spoon butter
• ¼ cup milk
• Salt and pepper to taste
• Shredded cheddar

Directions:
Cook ground beef and remove from pan. Leave fat from beef in to sauté the onions, garlic and mushrooms. Drain off any excess fat (or make homemade gravy with that). Combine beef and onion mixture with gravy and chipotle’s, mix well.

Boil a large pot of water and add potatoes. Cook until tender and mash with butter and milk. Salt and pepper to taste Cover to keep warm.
In a casserole dish with non stick spray add beef mixture then layer corn and mashed potatoes in that order top with cheddar cheese and bake at 350 degrees for about 30 minutes add Cheddar cheese and Deano's Jalapenos Ranch flavored chips and put back in oven until cheese is melted.

At the Cactus Café our South Western Sheppard’s pie is made from scratch and we also serve it in a fried flour tortilla bowl with fresh greens tossed in olive oil and a pinch of salt and pepper around the base.

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Herb Crusted Rack of Lamb

This is a great way to do Rack of Lamb

 

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Spicy, Crunchy Baked Salmon over grilled Aspargas by Chef 'n with Deano's Jalapenos

Spicy, Crunchy Baked Salmon on Grilled                                   
Asparagus                                                          

Here is a fairly simple recipe you can make with few ingredients.This is a light summery dish that looks and tastes great.

For salmon;
4  6oz.-8 oz.pieces of fresh salmon filet, or one large piece, boneless, skin on
2 Egg whites (you can substitute with a good mustard whole grain brown)
1 Bag of Deano's Jalapenos, any flavor
1 Cup seasoned bread crumbs

For Asparagus;
1# Asparagus, trim bottoms
2 Tbl Spoon  olive oil
Sail and pepper to taste
Boiling water to par cook Asparagus
3 Lemon cut in half

Pre heat oven to 350 degrees and set grill to med heat

Pat dry Salmon with paper towel and keep refrigerated.
Put Deano's Jalapenos and bread crumbs in a zip lock bag and crush jalapeno chips until fine, mix well. Put bread crumb mixture on a plate and spread evenly.Whip the egg whites until they have soft peaks. Lightly spread enough whites on skinless side of salmon to use a as glue for the bread crumb mixture. Take salmon filet and push egg white side into crumb mix and repeat with all pieces. Line a baking sheet with foil and lightly oil or spray with food release. Place salmon on baking sheet skin side down and cook for about ten minutes. Rotate and cook until salmon until medium doneness is achieved. While salmon is cooking you can go ahead and start the asparagus. Par cook the asparagus in lightly salted boiling water for about 1-1/2 minutes depending on thickness, I prefer thin stalks, and cool under cold water or preferably in ice bath. When cool pat dry and sprinkle with olive oil until coated and salt and pepper to taste. Grill until they have nice grill marks, do not over cook. Use remaining oil and coat cut sides of lemon and grill until they have light brown grill marks. Arrange asparagus like a raft and place salmon on top and garnish with grilled lemons. Enjoy!

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