Cook to Order on TheBrandywine.com

Chef Riche’s Roasted Poblano Potato Pave Serves 6 – 8 2 Poblanos, roasted and peeled 1 tbs unsalted butter 2 cloves garlic, minced 1 tbs kosher salt 1 tsp fresh ground pepper 3 lb peeled or thoroughly washed potatoes, sliced 1/8 inch thick 1 1/2 cup heavy cream 4 oz. chicken stock 1/2 cup grated Parmesan 1/2 cup Cheddar – Jack blended cheese

Preheat the oven to 350 F. Cover the bottom of a 9 x 12 baking dish with butter. You may substitute a spray coating such as PAM.

Puree the peppers in a blender or food processor with the chicken stock. In a medium sauce pan, over medium high heat, combine the pepper puree with the cream. Stirring constantly, bring to a slow boil, remove from heat, and stir in the cheeses, garlic, salt and pepper. Now place over medium heat, stirring occasionally, until the cheese is all melted and blended together. Remove from heat and sit aside. Arrange the potatoes in the prepared pan in a single layer and ladle about one cup of the cream mixture over the potatoes. Repeat until all the potatoes are used and pour over any remaining cream mixture. Bake uncovered for one hour in the middle rack, turning a quarter of a turn every 15 minutes. Continue baking until tender and golden brown. Remove from oven and let rest 15 minutes before serving. This dish can be make a day or two in advance. Just bake until done, chill, slice and reheat in a 350 F oven.

Enjoy.

Chef Riche’s Red Chili Crusted Salmon

Serves 4 For the chili rub: 3 tbs Ancho Chili powder 1 tbs Mexican chili powder 1 tsp garlic powder 1 tsp onion powder _ tsp dried thyme 2 tsp kosher salt _ tsp cayenne pepper 1 tsp ground cumin In a small bowl, with a spoon, mix the above ingredients together. For the salmon: 4 6 to 8 oz salmon filets with skin on Red chili rub Pre heat the oven to 350 F. Using a spice shaker. Evenly, and thoroughly coat all sides of the salmon except the skin side. Shake the coated salmon lightly over the sink or trash, to remove any excess coating (If you do not have an extra shaker around, you can coat the salmon by dipping it into the bowl containing the rub, skin side up. Then discard the remaining chili rub.) Place the coated salmon, skin side down onto a un-greased baking sheet. Lightly spray the salmon with a vegetable food spray such as PAM. Bake in the oven for about 12 to 15 minutes, depending on desired doneness.

Enjoy.

Chef Riche’sSweet Mango Relish

Serves 4 – 6 2 ripe mangos 1/2 medium red bell pepper, small dice 1/2 small red onion, small dice 1/2 medium green bell pepper, small dice 1 tsp honey 2 tsp finely chopped cilantro Dash of hot sauce Juice of half a lime (1/2 tsp.) Kosher salt and fresh ground pepper to taste Mix the above ingredients together. Allow to set in the refrigerator for 2-3 hours for the flavors to intensify. Even better if made a day ahead. WIll keep in refrigerator for 4 days.

Enjoy.