Spring Skins Recipe

Spring Skins

Ingredients

  • 5 Halves | Red Potoato
  • .5 oz. (per potato) | Smoked Chicken Filling
  • 2 oz. | Morel Ranch

Method & Technique

Select potatoes that are slightly larger than an egg and boil until tender then strain and cool. Halve the potatoes and use a melon baller to scoop out the interior. Fry the potato skins until golden and reserve. Fill the reserved skins with the smoked chicken mix and bake at 350 degrees for 5–7 minutes. Serve with a side of morel ranch and enjoy!

Smoked Chicken Filling

Ingredients

  • 10 oz. | Nueske's Picked Smoked Chicken
  • 4 oz. | Wilted Spinach
  • 4 oz. | Brunoise Gruyere Cheese
  • 1 oz. | Cleaned Morels
  • 1 tbsp. | Chiffonade Mint
  • 1 tbsp. | Chiffonade Basil
  • 1 tbsp. | Chiffonade Cilantro
  • 1 tsp. | Minced Garlic
  • 1 tsp. | Minced Ginger
  • 2 tbsp. | Minced Chives
  • .5 tsp. | Kosher Salt
  • 1 pinch | Red Chili Flakes

Method & Technique

Simply mix all ingredients.

Morel Ranch

Ingredients

  • 3 cups | Mayonnaise
  • 1.5 cups | Buttermilk
  • .75 tbsp. | Minced Chive
  • .75 tbsp. | Chopped Dill
  • .75 tbsp. | Chopped Parsley
  • 1 tsp. | Granulated Garlic
  • .5 tsp| Granulated Onion
  • 1 tsp. | Kosher Salt
  • 1 tsp. | Café Grind Black Pepper
  • 3 oz. | Parmesan
  • 2 tbsp | Morel Mushroom Powder

Method & Technique

The Parmesan should be ground until it resembles saw dust. Simply mix all ingredients and serve with the Spring Skins.

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