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Twin Falls, Idaho (KMVT-TV) Chef Richard Berger from Cactus Petes is sharing some of his famous dishes. Check out these great recipes.
Cactus Pete's is Located at: 1220 Highway 93 Jackpot, Nevada 89825
For more information call, (800) 821-1103
Beef Filet 2 oz
Olives, Kalamata 8 each
Red Bell Pepper ½ each
Parmesan 1 tsp
Olive Oil 1 tbsp
Green Onion 1 tbsp
Tabasco ½ tsp
Salad greens ¼ cup
Black Pepper cracked
Crispy parmesan Lavash to garnish
Beef is sliced and then laid between two pieces of plastic wrap, pound lightly with a mallet until approximately 1/8 inch thick. Then Olive Oil the top of beef and lay on chilled plate. Keep in refrigerator until ready to serve.
Toss a simple salad with the Olives, smoked peppers, touch of Tabasco and olive oil. Lay in center of chilled beef plate. This item would work well family style also; just use a 4-5 oz piece of beef and larger plate.
Garnish the beef with sliced green onions, and cracked black pepper. Serve with three slices of a crispy flatbread.
Sausage Stuffed Mushrooms
Cremini Mushrooms (baby Portobello) 7-8 each
Italian Sausage, bulk recipe ½ cup cooked
Ricotta cheese 1 tbsp
Parmesan cheese 1 tbsp
Olive Oil 1 tbsp
Basil pesto 1 tsp
Breadcrumbs 1 tbsp
Remove stem from mushrooms and wash well, air dry 20 minutes on paper towels.
Sauté bulk sausage until fully cooked, strain off oil and leave in pan. When the sausage is at room temperature add ricotta cheese and parmesan cheese to pan, stir together until well blended. Reserve until mushrooms are ready to stuff
Sauté whole mushroom caps 3 to 4 minutes on medium heat use just a touch of salad oil. When approx ½ cooked remove from pan and cool. Top each mushroom so they are well rounded and full. Top with breadcrumbs, touch of butter and cheese, and bake at 350 degrees for 20 minutes. Serve immediately.
Garnish plate with balsamic and pesto oil.
Smoked Salmon and Corn Pancake
Cold Smoked Salmon 3 slices
We use a farm raised Pacific salmon to cure and cold smoke.
It takes about 4 hours at 100 degrees.
Green Onion 1 tsp
Fresh Corn 1 tsp
Red onion, diced 1 tbsp
Capers 1 tsp
Hardboiled egg 1 each
Sour cream 1 tsp
Chives 1 tbsp
Dijon mustard 1 tsp
Olive oil 1/8 cup
Honey 1 tbsp
Lemon ½ each
Suggestions for finished dish you can use herbs for garnish or salad greens if desired.
Prepare a standard Buttermilk pancake base then add green onions, fresh corn, and cilantro. This will make three pancakes, ¾ oz each, served warm.
The capers, diced red onions, and hardboiled egg are to garnish your dish with.
To prepare the vinaigrette, mix together Dijon mustard, olive oil, honey, and lemon juice to drizzle around the salmon.
Garnish the dish with one nice line of sour cream whipped and placed in a bottle or other service item.