Kettle® Brand

B.B.Q. Cedar Planked Salmon

Provided By:
Paley’s Place Chef Vitaly Paley (http://www.paleysplace.net/)

Serves 10 to 12
Preparation time 40-45 minutes

Serve With:

Sea Salt and Vinegar Kettle Brand® Potato Chips

Ingredients:

1 3-4lb filet of salmon, pin boned
1 cedar plank - 1 to 2 inches larger then filet of salmon all the way around
3 tablespoons of olive oil for brushing the plank
3 tablespoons of olive oil for drizzling over salmon
1 cup brown sugar
1/2 cup salt
2 oranges zested
1 large head of garlic peeled and chopped very fine
2 large onions peeled and sliced thin
1 cup chiffonade basil

Directions:

Preheat oven to 450°F

Brush one side of the plank w/ olive oil and place in the oven for 15 to 20 minutes to get hot and release wood aromas. While the plank is heating up mix salt, brown sugar, and orange zest and spread it generously on both sides of salmon filet. This procedure can be done 1 to 2 hours in advance.

Follow directions on using grill as instructed in owners manual. Both gas and charcoal grills can be used for this recipe. Marinate the salmon same as above. Brush one side of the plank w/ olive oil, spread garlic puree on the plank. Place salmon filet on top. Sprinkle the salmon filet w/ garlic. Cover generously w/ sliced onions and then drizzle w/ remaining olive oil. Place the planked salmon directly on the grill. Let it set on fire, let it burn to the edges of the salmon. Place a lid over the grill to smother the fire and cook salmon for approximately 10 to 15 minutes. Use probe thermometer to be sure. 120°F is medium rare.

Note: For cedar planks - shop at lumber store, specifically, for untreated cedar shingles.

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Crunchy BBQ Bleu Salad

Preparation Time: 15 Minutes
Serves 6

Ingredients:

8 cups romaine lettuce, torn
1/4 cup bleu cheese crumbles
1/2 cup corn kernels, fresh or frozen
1/2 cup tomatoes, chopped
2 tablespoons fat-free bleu cheese dressing
1/2 cup crushed Hickory Honey Barbeque Kettle Brand® Baked Potato Chips

Directions:

Mix together the first four ingredients
Toss with dressing and top with the crushed Hickory Honey Barbeque Kettle Brand® Baked Potato Chips

Mint Raspberry Hazelnut Cheese Cupcakes

Provided By:
Garrett Gonzales

Serves 24
Preparation time 60 minutes

Ingredients:

Crust:
1 1/2 cups utter shortbread (finely crushed)
1/2 cup Kettle Brand® Deluxe Mix Handcrafted Nuts (finely crushed)
4 tbsp Kettle Brand® Roaster-Fresh® Hazelnut Butter
1/2 cup Course Turbinado all natural sugar

Filling:
3- 8 oz cubes Neuf Chatel fine cream cheese
1 tbsp Pure Vanilla extract
3/4 cups Course Turbinado all natural sugar (finely crushed)
3 large fresh organic eggs

Topping:
1 tbsp Sweet Marsala
1/2 cup fresh organic raspberries (whole)
1/4 cup fresh organic mint (diced)
1/3 cup Course Turbinado all natural sugar

Directions:

Preheat oven to 300°
Mix together crust ingredients
press crust mixture firmly into cupcake liners about 1/4 inch deep
bake 10 minutes

Beat together cream cheese, vanilla, and sugar.
Beat each egg into the mixture one at a time.
Spoon 1/3 cup of filling into each cake liner.
Bake 30 minutes at 300F
Let sit 1 hour
Chill in refrigerator for 4 hours

On stove top, mix together topping ingredients
Simmer 10 minutes

Flip cake upside down onto serving plate and drizzle with topping, hazelnut butter, and chocolate serve with raspberry and mint garnish and a glass of Framboise.

Rock Cod with Crushed Potato Chips and Lemon Relish

Provided By:
Noble Rot Chef Leather Storrs (www.noblerotpdx.com)

Preperation time 30-45 minutes

Save the crumbs from Lightly Salted Kettle Brand® Potato Chips in an airtight container or crush up a whole bag. Season a piece of white fish with salt and pepper. Press the chip crumbs onto the top in a thin, even layer. Set aside.

Ingredients:

4 shallots, minced
4 anchovy filets
The zest of 3 lemons, minced
1 cup of olive oil
1 pinch crushed red pepper
1 tsp. salt
3 tablespoons capers, chopped
1/4 cup minced parsley
The juice of 3 lemons
Black pepper
4 hard boiled eggs, chopped fine

Serve With:

Lightly Salted Kettle Brand® Potato Chips

Directions:

Combine the shallots, lemon zest, anchovies, olive oil, salt and chili flakes in a heavy pot. Stew gently until the shallots are very soft (about 30 minutes). Remove from the heat and stir in the capers, parsley, lemon juice, a generous grinding of black pepper and the eggs. Adjust seasoning with lemon, salt, pepper.

To cook the fish, bake in a 400° degree oven for 11 minutes.
At Noble Rot we serve the fish over 5 spears of hot, boiled asparagus with the room temperature sauce drizzled liberally around.

Chicken To Be Chicken About

Serves 4
Preparation time 20-30 minutes

Ingredients:

4 boneless, skinless chicken breasts.
1/2 cup coarsely crumbled Chili Lime Kettle Brand® Tortilla Chips
1/4 teaspoon coarsely ground sea salt
1/4 teaspoon freshly ground black pepper
1 large garlic clove, minced
2 freshly diced jalapeño peppers
1/4 teaspoon cayenne pepper
2 tablespoons olive oil, divided
2 tablespoons tequila, divided
1 large tomato
1/2 red onion, sliced
1 red bell pepper, quartered
1 bunch green onions, white and light green parts

Directions:

Heat Grill to High

Drizzle one tablespoon of the olive oil and tequila over the chicken breasts. Roll the chicken evenly through the chips. Turn breast over a few times to coat evenly with the seasonings. Sprinkle with salt, pepper, and cayenne. Spread the garlic and jalapeno over the chicken.

Cut tomato in half and squeeze out the seeds. Season tomato, red onion, bell pepper and green onions with salt and pepper and brush with remaining olive oil. Place vegetables cut-side down on grill. Turn occasionally. Green onions will be done in about 5 minutes; the rest will take about 10. When vegetables are charred, remove from grill and set aside. Remove skin from the tomato and pepper.

Meanwhile, grill the chicken breasts. Turn them over after 5 minutes, and cook until they reach an internal temp of 185F. Remove to serving plate. Roughly chop the red onion, pepper, green onion and tomato. Mix together and spoon over the chicken breasts.

Tuna Crab and Potato Quiche

Serves 4
Preparation time 45 minutes

Serve With:

Sea Salt and Vinegar Kettle Brand® Potato Chips

Ingredients:

1 pound washed potatoes
2 tablespoons unsalted butter
6 tablespoons baking flour 1 five-ounce bag Sea Salt and Vinegar Kettle Brand® Potato Chips
1 tablespoon sunflower oil
1 shallot, finely chopped
1 clove garlic
1 red bell pepper, diced
1 three-ounce can of tuna in water, drained 1 two-and-a-half-ounce can of crab meat
1 twelve-ounce can of sweet corn, drained
1/2 cup milk
3 eggs
1 tablespoon fresh dill, chopped
1/2 cup grated cheddar cheese
Salt & black pepper
Lemon wedges and dill for garnish

Directions:

Preheat oven to 400F. Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain and mash the potatoes. Add the butter and flour and mix to form dough. Knead the potato dough on a floured surface, roll out to 1/2” thick and line an 8’ pie tin. Prick the base with a fork, line with baking parchment and use a pie weight or dried beans to keep dough from rising. Bake for 20 minutes.

Heat the oil in a frying pan, add the shallot, garlic and bell peppers and fry gently for 5 minutes. Drain well and spoon into the pie shell. Drain well and flake the tuna and white crab meat and arrange it over the top. Arrange the Sea Salt and Vinegar Kettle Brand® Potato Chips over the entire flan. In a bowl mix the milk, eggs and chopped dill together, season with black pepper.

Pour the egg mixture into the pie pan and cover the whole contents. Sprinkle the grated cheddar on top. Bake in the oven for 20 minutes until the filling is set. Garnish the quiche with fresh dill and lemon wedges. Place in a dish and serve with Sea Salt and Vinegar Kettle Brand® Potato Chips.

New York Cheddar Macaroni & Cheese

Serves 2
Preparation time 10 minutes

Ingredients:

1 box macaroni and cheese
6 cups water
1 cup milk
2 tablespoons butter
1/2 cup crushed New York Cheddar Kettle Brand® Potato Chips

Directions:

Bring water to a rapid boil. Boil noodles until tender and drain.
Add milk, butter, and cheese sauce. Mix until smooth and creamy.
Fold in crushed New York Cheddar Kettle Brand® Potato Chips
Enjoy in your favorite chair.

A Fish Story Worth Sharing

Preparation Time: 30 minutes
Serves 4

Ingredients:

2 pounds salmon filets
1/4 cup olive oil
1/4 cup lemon juice
1 cup crushed Lightly Salted Kettle Brand® Baked Potato Chips
1/4 cup light sour cream
1/4 cup non-fat plain yogurt
1/4 cup reduced fat mayonnaise
1 tablespoon fresh dill

Directions:

Preheat oven to 500F. Blend together sour cream, yogurt, mayonnaise, and dill. Set aside.

Blend together olive oil and lemon juice in a bowl. Dip fish in the oil and lemon juice mixture. Place in a greased baking dish in a single layer, skin side down.

Sprinkle crushed Lightly Salted Kettle Brand® Baked Potato Chips over fish.

Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Garnish with a dollop of white dill sauce you set aside. A sprig of fresh dill.

Mexican Chip Melt

Serves 2-4
Preparation time 15 minutes

Ingredients:

1 nine-ounce bag of Cheddar & Sour Cream Kettle Brand® Krinkle Cut™ Potato Chips
1 bunch green onions
10 pitted black olives
1 cup mild cheddar cheese

Directions:

Preheat oven to 325F. Arrange Cheddar & Sour Cream Kettle Brand® Krinkle Cut™ Potato Chips on a shallow serving dish.

Wash and dice the green onions into 1/2’ rings Cut the olives into four quarters. Grate the cheddar cheese.
Sprinkle a layer of the grated cheese over the Cheddar & Sour Cream Kettle Brand® Krinkle Cut™ Potato Chips and sprinkle the diced green onions over the top. Sprinkle the remaining cheese over the onion sand place the olives at random.
Place under a moderate heat, grill until the cheese is melted and serve straight away.

Door Stop Meat Loaf

Serves 4
Preparation time 30-40 minutes

Ingredients:

2 slices white bread
1 1/2 cups finely crushed Backyard Barbeque® Kettle Brand® Potato Chips
1 large carrot peeled and cut into 1/4’ pieces
1 rib celery cut into 1/2’ pieces
1/2 medium yellow onion peeled and roughly chopped
2 cloves garlic smashed and peeled
1/2 cup flat leaf parsley leaves loosely packed
1/2 cup plus 3 tablespoons ketchup
4 teaspoons dry mustard
2 pounds ground round beef
2 large eggs, beaten
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons dark brown sugar

Directions:

Preheat oven to 400F

Crush Backyard Barbeque® Kettle Brand® Potato Chips in a food processor and transfer chip crumbs to a larger mixing bowl.

Remove crusts from bread and place in the food processor. Process till fine crumbs form, about 10 seconds. Mix bread crumbs in with the Backyard Barbeque® Kettle Brand® Potato Chips. Do not substitute dried bread crumbs in this step, as they will make your meatloaf rubbery.

Place carrot, celery, onion, garlic and parsley in the bowl of the food processor. Process till veggies are minced about 30 seconds. Transfer veggies to bowl with the Backyard Barbeque® Kettle Brand® Potato Chips and bread crumbs.

Add ½ cup ketchup, 2 teaspoons dry mustard, ground beef, eggs, salt, and pepper. Using your hands, knead the ingredients till thoroughly combined, about one minute. Be careful not to over knead.

Set a wire baking rack into an 11X17’ baking pan. Cut a 5X11’ piece of parchment paper and place over center rack to prevent meatloaf from falling through. Form meatloaf to cover the parchment.

Place the remaining ketchup, dry mustard, and brown sugar in a bowl. Mix until smooth and brush generously over the meatloaf.

Bake 30 minutes, then sprinkle 1/2 cup crushed chips on top. Continue baking loaf about 25 minutes more until an instant read thermometer inserted into the center registers 160F. Let cool on rack, 15 minutes.

Speak to Me en Francais Honey Dijon Salad

Serves 3-4
Preparation time 20 minutes

Ingredients:

1 head Romaine lettuce
1/2 cup blue cheese crumbles
1/2 cup dried cherries 2 tablespoons honey Dijon dressing
1/2 cup crushed Honey Dijon Kettle Brand® Potato Chips

Directions:

Cut the base from the lettuce, wash the individual leaves, and towel dry.

Rip the leaves into bite-sized pieces.

Toss with blue cheese, cherries, and dressing.

Sprinkle crushed Honey Dijon Kettle Brand® Potato Chips onto finished salads. Délicieux!

White Chocolate & Kettle Brand® Potato Chip Cookie Ice Cream Sandwiches

Serves 12 (12 sandwiches)
Preparation time 2 hours

Ingredients:

1 cup shortening
1 cup white sugar
1 cup brown sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1 six-ounce package white chocolate chips
2 1/2 cups flour
1 teaspoon baking soda
2 cups coarsely crushed Unsalted Kettle Brand® Potato Chips
1 carton vanilla ice cream

Directions:

Preheat oven to 375F. Cream shortening and sugars. Add eggs and vanilla; beat well. Add crushed potato chips and white chocolate chips. Sift flour and baking soda and stir into creamed mixture.

Drop onto greased cookie sheet, making two dozen cookies. Bake at 375F for 10-12 minutes.

Place cookies in freezer until chilled. Slice the ice cream block lengthwise into 6 one- inch thick rectangles. Use a cookie cutter to punch circles out of ice cream and place between chilled cookies. Sit down before eating.

Natural Northern Nachos (or Three Pepper Salad Melt)

Serves 2-4
Preparation time 25 minutes

Ingredients:

1 small, crisp iceberg lettuce
1 five-ounce bag Lightly Salted Kettle Brand® Potato Chips
1 red pepper
1 green pepper
1 jalapeno pepper
1 cup mozzarella cheese
4 sliced green onions
1 ripe avocado
3/4 cup sour cream

Directions:

Preheat oven to 325F.

Cut the washed and drained iceberg lettuce into pieces and place on the bottom of a shallow dish. Place the Lightly Salted Kettle Brand® Potato Chips on top of the lettuce

De-stalk and de-seed the peppers, cut the red and green into small cubes and cut the jalapeño into thin slices. Sprinkle the diced peppers, sliced onion, avocado and jalapeno over the Lightly Salted Kettle Brand® Potato Chips.

Spoon the sour cream at random over the top. Cover with grated mozzarella cheese and place under a moderate heat. Grill until the cheese is melted and serve.

Bacon, Lettuce, & Tomato Salad

Serves 2-4
Preparation time 30 minutes

Ingredients:

1 9oz bag Salt & Fresh Ground Pepper Kettle Brand® Krinkle Cut™ Potato Chips
5 oz washed field green
2 firm tomatoes
4 slices White Bread
5 oz Thick Slices of Streaky Smoked Bacon
Eggs: 1 per person

Salad Dressing:
Balsamic Vinegar
Olive Oil
Salt & Black Pepper

Directions:

Arrange Salt & Fresh Ground Pepper Kettle Brand® Krinkle Cut™ Potato Chips on a shallow serving dish. Wash and drain the greens and place in a large bowl.

Cut the sliced bacon into thin strips. Place some olive oil in a shallow frying pan and sate the bacon until cooked. Remove and set aside.

Cut bread into cubes, place a little more olive oil into the same shallow frying pan as used for the bacon, and at a gentle heat place the bread cubes in the pan and fry until golden brown. Remove and drain on paper towels.

Wash the tomatoes and cut into small squares. Make the salad dressing with balsamic vinegar, olive oil and salt & black pepper to individual taste.

Add the salad dressing to the leaves and toss together, adding the bread cubes, the bacon and tomato. Arrange the salad on top of the Salt & Fresh Ground Pepper Kettle Brand® Krinkle Cut™ Potato Chips. Gently pouch the eggs in boiling water until cooked but soft. Drain and place on top of salad.

Spicy Open-Face Turkey Sandwich

Serves 3-4
Preparation time 45 minutes

Ingredients:

Roasted Garlic and Pepper Aioli:
1 clove roasted elephant garlic
Roasted Anaheim peppers
Mayonnaise to taste

Sandwiches As Needed:
Fresh focacia bread
Sliced turkey breast
Fresh red bell pepper
Iced pepper jack cheese
Salt & Fresh Ground Pepper Kettle Brand® Krinkle Cut™ Potato Chips

Directions:

Preheat oven to 500° for roasting peppers. Lower to 425° for baking sandwiches.

Preparation of Roasted Garlic and Pepper Aioli:
Place the garlic and Anaheim pepper on a tray and roast for 20 minutes. Dice the garlic and half of the Anaheim; slice the other half. Mix diced ingredients with the mayonnaise.

Preparation of Sandwiches: Cut focaccia bread into 4’X6’ pieces and open into slices. Spread garlic and pepper aioli onto both sides of the focaccia bread. Pile on potato chips, turkey, bell pepper, roasted pepper, and top with pepper jack cheese.

Place the open face sandwiches on a tray and bake for 6 minutes. Mmmmmmh…

Sweet-Hot Thai Burgers

Provided By:
Karen Bernards, McMinnville, Oregon (http://buildabetterburger.com/finalists/2007/07_sweet_hot_thai)

Serves 6
Preparation time 45 minutes

My love of Thai food and my love of a good burger helped me to create this recipe. This is a great burger to serve at your next party. It has a great fresh taste.

Ingredients:

Cilantro Mayonnaise
1 cup mayonnaise
1 tablespoon lime juice
1/4 cup chopped cilantro

Thai Salad
1/4 cup fresh lime juice
2 cloves garlic, chopped
1 tablespoon Colavita Extra Virgin Olive Oil
3/4 teaspoon kosher salt
2 teaspoons bottled Thai sweet chili sauce
1 tablespoon peeled and grated fresh ginger
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 English cucumber, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 1/2 cups fresh bean sprouts

Patties
2 pounds freshly ground chuck
2 teaspoons kosher salt
3/4 cup bottled Thai sweet chili sauce
4 green onions, sliced
1 cup Spicy Thai™ Kettle Brand® Potato Chips, placed in a bag and smashed slightly
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality potato hamburger buns, split

Directions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside.

To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.

To make the patties, combine the chuck, salt, sweet chili sauce, green onions, and Spicy Thai™ Kettle Brand® Potato Chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.