Recipe caRds SouS Vide Pot RoaSt With Smoked PaPRika ButteR Yield: 6 servings 6 bags frozen unopened meyer natural angus Chef-to-Chef Sous Vide Pot Roast 12 fresh pearl onions, peeled Salt and pepper, to taste 1 t. olive oil 6 t. butter, divided 1 t. smoked paprika 1 t. shallot, minced 1 t. fresh lemon juice 1/4 t. lemon zest, minced 2 lbs. baby spinach 1 pt. fresh cherry tomatoes 4 lbs. buttery mashed potatoes 1 bunch fresh thyme, for garnish Method (1) Place unopened meyer natural angus Chef-to-Chef Sous Vide Pot Roast bags into large pot of boiling water; heat 20 minutes. (2) in aluminum foil, wrap pearl onions, pinch of salt and pepper and olive oil. Bake at 350˚F until soft, 20 minutes. (3) in small bowl, combine 4 t. room-temperature butter, smoked paprika, shallot, lemon juice and zest; mix well. (4) heat large sauté pan over medium-high heat. add spinach, tomatoes, remaining 2 t. butter and salt and pepper. toss until spinach is wilted and coated with butter. Set aside to drain excess water. (5) Remove meyer natural angus Chef-to-Chef Sous Vide Pot Roast bags from the boiling water. Cut off bag tops; carefully remove meat, baby carrots and celery using tongs or slotted spoon. Place scoop of mashed potatoes on plate and some spinach next to it. top with pot roast portions. arrange baby carrots, celery, cherry tomatoes and pearl onions. into each bag, place 1 t. smoked paprika butter with sauce, roll the top over, and shake to emulsify. Spoon sauce on and around meat. Garnish with fresh thyme sprig. Wine pairing: Sanguis Syrah “as the Crow Flies” 2006 (California) Recipe credit: James Romeo, corporate chef, Meyer Natural Angus, Loveland, Colo. Photo credit: Meyer Natural Angus, Loveland, Colo., www.meyernaturalangus.com FaBulouS VeRmont maPle CheeSeCake Yield: 12 servings 1 1/3 c. + 6 t. granulated maple sugar, divided 2 c. crushed graham crackers 1 1/4 sticks butter, melted 1 lb. cream cheese 2 c. pure Vermont maple Syrup, divided 1 c. sour cream 1 t. flour 6 eggs, separated 1/2 c. heavy cream 1/4 t. salt 2 t. maple liquor 1/2 c. walnuts or hazelnuts, chopped Method (1) Preheat oven to 350˚F. mix 1/3 c. maple sugar with graham cracker. Pour in butter, and mix with fork. Press into 10” springform pan; bake 10 minutes. (2) in food processor, combine cream cheese, 3/4 c. maple syrup, sour cream, flour and egg yolks together. (3) in a separate bowl, beat egg whites until peaks start to form, then add 6 t. maple sugar, continuing to beat until very stiff peaks form. Fold into maple-cream cheese mixture. (4) Spread filling over crumb crust; bake 1 hour 10 minutes. turn off oven, and leave in oven with door open for about 45 minutes, then let cool on counter. Chill for a least 1 hour, and then unmold. (5) Combine remaining 1 1/4 c. maple syrup, remaining 1 c. maple sugar, cream, salt and maple liquor in heavy saucepan. Stir continuously until mixture comes to a boil. Reduce heat to low; cook 5 minutes, stirring occasionally. take off heat; add nuts. Cool. Stir well before using. Store in refrigerator. (6) Serve cheesecake with maple dessert sauce. Wine pairing: Prager Winery Port “Royal escort” 2004 (California) Recipe & photo credit: Maple Sugarmakers of Vermont from the official Vermont maple Cookbook, Underhill Center, www.vermontmaple.org manGo ShRimP Salad Yield: 10 servings 1.5 lbs. mirabel Shrimp, peeled and deveined 1 c. mango, diced 1 c. fresh or canned pineapple chunks 1/4 c. roasted red pepper, sliced 1/4 c. red onion, julienne 5 tomatoes, quartered 5 t. pickled pepper, sliced 4 t. fresh oregano leaves 3 heads romaine lettuce, chopped 1 bottle Catalina dressing 1 package sunflower seed kernels, for garnish 3 limes, quartered, for garnish Method (1) Grill shrimp until cooked through, and set aside. (2) While Shrimp cooks, toss mango, pineapple, roasted red pepper, onion, tomatoes, pickled pepper, oregano and romaine in a large bowl, and dress with Catalina dressing. divide amongst 10 bowls. top with cooked shrimp. Garnish with sunflower seed kernels and a lime wedge. Wine pairing: Snoqualmie Riesling “naked” 2009 (Washington) Recipe & photo credit: Fishery Products International, Danvers, Mass., www.fisheryproducts.com 13 | Chef www.chefmagazine.com