11. Season salmon with salt and pepper.

2. Melt butter in a medium sauté pan and place salmon flesh side down.

3. After about three minutes, turn salmon over and continue to cook for additional 3 min. Remove salmon from the pan and let rest.

4. Add the onion and dandelion greens to the sauté pan until wilted. Season with salt and pepper.

5. To plate,  place greens on the center of the plate and top with salmon. Warm the bacon dressing in the sauté pan and pour over salmon. Garnish  
    with the lemon zest.

Hot Bacon Dressing   2 Servings


2 slices bacon, chopped

¼ cup red onion, diced

4 Tbsp. white sugar

1 tsp. cornstarch

½  oz. water

3 Tbsp. cider vinegar

Pinch of salt


Copyright © 2015 Poland on a Plate  

New World Classics
by Don Zajac, Cress Creek Country Club

Krakus® Recipes


New World Breaded Pork Chop   Serves 2

with Cabbage and Potatoes


Mushroom Soup    Serves 4



4 oz. portabella mushrooms

4 oz. shiitake, stems removed

4 oz. butter

2 large onions, diced

4 Tbsp. carrots, diced

4 Tbsp. celery, diced

4 Tbsp. garbanzo flour


1. Clean the mushrooms and remove the fins, medium dice.

2. Melt the butter on medium heat, add the carrots then onion. Once they are caramelized, add the celery and mushrooms.
     Stir and cook until soft.

3. Add the flour and cook out.

4. Add the vegetable stock, and bring to a simmer for a few minutes.

5. Puree the soup. Season to taste.

6. Garnish with sour cream, parsley and dill.

½ gal. vegetable stock

½ cup sour cream

2 Tbsp. Italian parsley, chopped

2 Tbsp. dill, finely chopped

Salt and pepper

Salmon on a Bed of Dandelion Greens    Serves 2



2 oz. butter

2 6 oz. salmon filets, skinned & pin bones removed

2 cups dandelion greens, ends trimmed

1 small onion, chopped

4 oz. bacon dressing (see below)

2 tsp. lemon zest

Salt and pepper


1. Cook bacon over medium high heat until evenly brown. Drain and set aside.

2. Remove 90% of bacon fat from the pan. Add onions and cook until translucent.

4. In a bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar,
     whisking constantly until smooth.

5. In pan with the onions, add the crumbled bacon and pour the vinegar mixture over it.
    Cook over medium heat, stirring constantly, until mixture thickens.


1. In a medium sauté pan, heat the lard.

2. Season pork chop with salt and pepper, dip in flour, egg and bread crumbs. Add to heated pan and cook for 5 minutes.

3. Turn the chop over. Add 2 tbsp. of butter and mushrooms.

4. Place the pan in a preheated 400ºF oven until internal temperature of 155ºF, for about 5-7 minutes.

5. While the pork chop is in the oven, in a medium pan, heat 2 tbsp. of butter, add the blanched potatoes and fry for 5 min.
    Add the herbs and toss.

6. Prepare the cabbage: heat the remaining butter, add cabbage, season to taste and sauté for 3 min.

7. Remove the pan from the oven; remove the pork chop to allow to rest. Use the same pan to heat the glace. Season to taste.

8. To serve, place the bed of the cabbage in the center of plate, top with the pork chop and cover with the glaze.
    Arrange the potatoes around the meat.


2 Tbsp. lard

2 16 oz. pork chops

6 Tbsp. butter

4 oz. cremini mushrooms, quartered

4 small potatoes, quartered and blanched

4 cups Napa cabbage

2 Tbsp. Italian parsley, chopped

2 Tbsp. dill, chopped

2 cups veal demi-glace

2 cups veal demi-glace

1 egg, whisked

Panko bread crumbs for coating

Rice flour for coating

Salt and pepper


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