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Tasty Tuesday: Cactus Petes Stops By

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By KMVT News

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

 

Carpaccio

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

Balsamic glaze

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

 

Smoked Salmon

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.

 

Corn Pancake

Green Onion                                                       1 tsp

Fresh Corn                                                          1 tsp

Plate Garnish

Red onion, diced                                              1 tbsp

Capers                                                                  1 tsp

Hardboiled egg                                                 1 each

Sour cream                                                         1 tsp

Chives                                                                   1 tbsp

Vinaigrette

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.                                                

 



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