A Reyes Holdings Company
Corned Beef & Ale
Ingredients
2 Hillshire Farm Uncooked Corned Beef Briskets, 12-14 pounds each (RFS Item 38174 or 37246) 4 quarts brown ale (dark beer) 5 quarts water 4 oz. dry onion soup mix 1 1/2 cups light brown sugar 2 Tbsp. salt 1 tsp. ground pepper 50 medium potatoes 50 carrots, peeled and cut in thirds 50 cabbage wedges, core included
Directions
1. Place corned beef in large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Covr, reduce heat and simmer about 4 hours; until a meat thermometer registers 170 F. Remove meat from pot, cover with foil and keep warm.
2. Strain cooking liquid and return to pot. Bring to boil; add potatoes, carrots and cabbage, return to a boil. Cover and simmer for 15 minutse or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.
3. To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.
*For a stronger ale taste, ladle a small amount of the cooking liquid over beef and vegetables when serving.
Makes 50 servings.
Hidden Bay Atlantic Salmon with Sesame Oil & Soy Sauce in Paper
10 5 oz. Hidden Bay Salmon Fillets (RFS Item 51742) 10 tsp. sesame oil 10 Tbsp. (light) soy sauce 10 capers (per packet) 10 Tbsp. golden raisins Fresh ground pepper - to taste For Green Peppercorn Teriyaki Dressing:
1/4 cup (light) soy sauce 1/4 cup mirin 1/4 cup sake 1/4 cup rice wine vinegar 2 Tbsp. green peppercorns, minced or lightly crushed 1 garlic clove, minced 1/2 cup vegetable oil
Instructions
1. Pour 1 tsp. of sesame oil on a large square of parchment paper. Place one salmon fillet on top of oil.
2. Sprinkle fillet with 1 Tbsp. soy sauce, 10 capers, 1 Tbsp. raisins and ground pepper to taste. Wrap parchment paper around fillet.
3. Repeat steps 1 and 2 with the rest of the salmon fillets.
4. Cook Salmon at 350 F for 2 - 3 minutes.
5. For dressing - whisk all ingredients together.
Serve Salmon packets with 1/2 cup rice (basmati or jasmine recommended) and a green salad tossed with the Green Peppercorn Teriyaki Dressing.
10 Servings
Pistachio-Feta Crostini
1 c. Villa Frizzoni Feta Cheese, crumbled RFS Item 76726 1 tsp. Culinary Secrets Pepper Pepper Seasoning RFS Item 28672 8 oz. Cobblestone Market Cream Cheese, softened RFS Item 70082 1/3 c. pistachio nuts, chopped 1 12-inch French Bread Loaf, cut in 1/2-inch slices 1/3 c. extra virgin olive oil
1. Combine crumbled feta and pepper seasoning. Add cream cheese and pistachios; mix well. Set aside. 2. Brush both sides of bread with olive oil. 3. Preheat broiler and place oven rack at least 4-inches below heating element. Broil bread slices until lightly browned on both sides, turning once. 4. Spread each slice with cheese mixture and serve.
Photo and Recipe Courtesy of National Pork Board.
Pistachio-Crusted Pork Tenderloin Bruschetta
1 lb. pork tenderloin 3/4 c. Markon Clean & Trim Fresh Parsley, lightly packed RFS Item 78172 3/4 c. pistachio nuts OR slivered almonds 2 Tbsp. graded lemon peel (about 2 lemons) 1/4 tsp. salt 1/4 c. fresh lemon juice 4 oz. soft, mild goat cheese, OR spinach-artichoke cheese spread, OR olive tapenade 1/2 of 24-inch baguette, diagonally sliced & lightly toasted
1. Heat oven to 425 F. 2. Place parsley and nuts in blender or food procesor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt, lightly mix until combined. 3. Place pork on rack in shallow roasting pan. Roasted in heated oven for 20-30 minutes or until internal temperature is 155 F. Cook pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight. 4. To serve, carve pork into 1/2-inch-thick slices. Lightly spread bauette slices with cheese or olive tapenade. Place pork on top.
Recipe & Photo Courtesy of National Pork Board
Bacon & Mushroom Bite-Size Quiche
8 slices Prairie Creek Packing 18-22 Single Slice Double Smoked Bacon RFS Item 42436 1/4 lb. Markon Fresh Fancy Medium Mushrooms, chopped RFS Item 78170 1 Tbsp. SilverBrook Grade AA Salted Butter Solid RFS Item 73400 1/3 c. Markon Clean & Trim Green Onion RFS Item 76206 1-2/3 c. Cobblestone Market Premium Grade A Swiss Cheese Loaf, shredded RFS Item 70156 Pastry for double-crust pie 5 eggs 1-2/3 c. sour cream
1. Heat oven to 375 F. 2. On a lightly floured board, roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. 3. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. 4. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. 5. Chop mushrooms, saute in butter until limp and liquid evaporates. 6. Combine bacon, mushrooms, green onion and cheese. 7. Divide filling equally among muffin cups. 8. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. 9. Bake until puffed and light brown, about 20-25 minutes. 10. Cook in pans 5 minutes; lift out. Serve warm or let cool on wire racks.
*If made ahead, wrap cooled quiches airtight and refrigerate overnight. Reheat, uncovered, in a 350 F oven for about 10 minutes.
Photo & Recipe courtesy of National Pork Board
Almond Stuffed Pork Chops
4 boneless pork loin chops, 1 1/4-inch thick 1/4 c. chopped almonds 1/4 c. chopped onion 1 tsp. Culinary Secrets N/MSG Gourmet Chicken Base RFS Item 22562 1/8 to 1/4 tsp. Culinary Secrets Pure Almond Extract RFS Item 26696 1 Tbsp. browning and seasoning sauce (optional) 1 Tbsp. SilverBrook Grade AA Salted Butter RFS Item 71800 1/4 c. chopped celery 2 Tbsp. water 1/2 tsp. Culinary Secrets Dried Parsley Flakes RFS Item 24016 2 slices firm white bread, cut into 1/2-inch cubes 1 Tbsp. water (optional)
1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 Tbsp. of water, chicken base, parsley flakes and almond extract. Add bread cubes; toss to moisten bread cubes. 2. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks. 3. Heat oven to 375 F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 F, approximately 35-45 minutes (check temperature in thickest part of the meat). 4. Combine browning seasoning and 1 Tbsp. of water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops before serving.
Yield: 4 Servings
Recipe and Photo by National Pork Board
Seared Sesame Steak Paillard
Marinade
3 c. reduced-sodium soy sauce 1-1/2 c. dark sesame oil 1/4 c. minced garlic 1/4 c. minced fresh ginger 2 Tbsp. black pepper
24 Beef Ranch Cut (Shoulder Center) Steaks 1" thick, each cut horizontally into 2 thin steaks 72 c. Asian Slaw (see below) 12 c. Nut & Noodle Mix (see below) 12 c. Fried Angel Hair Pasta (see below) 12 c. fried tortilla strips 4-1/2 c. Peanut Dressing (see below) 1-1/2 c. Honey-Lime Dressing (see below) 24 c. fried won-ton strips 8 oz. Markon Fresh Cilantro RFS Item 78014 2-1/2 oz. sliced green onion 1-1/2 c. toasted sesame seeds
1. In non-reactive container, combine all marinade ingredients. 2. Pound each halved steak to 1/4-inch thickness. Add steak to marinade, turn to coat. Cover and refrigerate at least 2 hours. 3. For each serving, to order: a. Grill 2 marinated Paillards to medium rare or medium. Place paillards in center of serving plate. b. In bowl, combine 3 cups Asian Slaw Mix, 1/2 cup Nut & Noodle Mix, 1/2 cup Fried Angel Hair Pasta and 1/2 cup fried tortilla strips. Add 3 tablespoons of Peanut Dressing; toss lightly. c. Mound salad on Paillards. Drizzle with 1 tablespoon of Honey-Lime Dressing. Mound 1 cup fried wonton strips to make a "nest" on top of salad. d. Sprinkle with 1 tablespoon cilantro, 1 tablespoon green onion, and 1 teaspoon sesame seeds.
Yields: 24 servings
Asian Slaw 18 c. thinly sliced red cabbage 18 c. thinly sliced green cabbage 12 c. thinly sliced red bell peppers 12 c. thinly sliced yellow bell peppers 12 c. thinly sliced green onions
Combine all ingredients and toss lightly. Yield: about 72 cups
Nut & Noodle Mix 1 lb. oat cereal squares 8 oz. fried chow mein noodles 12 oz. cashews (halves and pieces) or, peanuts 1/2 c. vegetable oil 1/2 c. reduced-sodium soy sauce 1 Tbsp. salt 1 tsp. Culinary Secrets Onion Powder RFS Item 24400 1 tsp. Culinary Secrets Ground Ginger RFS Item 24054 1 tsp. Culinary Secrets Cayenne Pepper RFS Item 10508
Combine cereal squares, noodles and nuts; set aside. In bowl, whisk together the remaining ingredients. Add to cereal mixture; toss to coat. Spread onto a full sheet pan. Bake at 250 F for 1 hour, stirring occasionally. Cool completely. Yield: about 12 cups.
Fried Angel Hair Pasta 12 oz. Villa Frizzoni 10" Capellini (angel hair pasta), uncooked RFS Item 12864
Deep-fry the uncooked angel hair pasta in hot (375 F) oil until golden brown. Remove and drain. Yield: about 12 cups.
Peanut Dressing 1-1/2 c. peanut butter 3/4 c. honey 3/4 c. reduced-sodium soy sauce 1/3 c. fresh lime juice 1/3 c. vegetable oil 1/3 c. water 3 Tbsp. pickled ginger (sushi-style) 3 Tbsp. Katy's Kitchen Distilled Cider Vinegar RFS Item 39500 1 Tbsp. Culinary Secrets Curry Powder RFS Item 24330 1 Tbsp. minced garlic 1 1/2 tsp. dark sesame oil 3/4 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018 1/2 tsp. Culinary Secrets Black Pepper RFS Item 24236
In blender combine all ingredients. Process until well blended. Cover and refrigerate. Yield: about 4-1/2 cups.
Honey-Lime Dressing 6 Tbsp. honey 6 Tbsp. lime juice 6 Tbsp. peanut oil 2 Tbsp. pickled ginger (sushi-style) 2 Tbsp. dark sesame oil 2 Tbsp. Katy's Kitchen Distilled Cider Vinegar RFS Item 39500 1 Tbsp. Dijon mustard 1/2 tsp. salt 1/4 tsp. Culinary Secrets Black Pepper RFS Item 24236
In blender, combine all ingredients. Process until well blended. Cover and refrigerate. Yield: about 1-1/2 cups.
Turkey & Red Pepper Sandwich
1 Onion bun, split OR 1 Brickfire Bakery Kaiser Roll, baked, split RFS Item 65462
1 Tbsp. SilverBrook Grade AA Unsalted Butter RFS Item 73410 2 Tbsp. roasted garlic mayonnaise 1 Markon Iceberg Lettuce Leaf RFS Item 75026 2 to 3 red tomato slices 4 oz. Cobblestone Market 99% Fat Free Boneless Skinless Oven Roasted Turkey Breast, shaved RFS Item 43210 1 slice meunster cheese 2 oz. fire-roasted peppers and onions (RFS Recommends: Simplot RoastWorks Fire-Roasted Peppers & Onions, RFS Item 61634)
1. Spread cut sides of bun with butter. Toast on grill until golden. Spread cut side of top bun with roasted garlic mayonnaise from edge to edge. 2. Place iceberg on bottom half of bun, top with tomato slices. 3. Heat peppers and onions on grill; place on top of tomato. 4. Evenly and loosely arrange shaved turkey over peppers and onions. 5. Top with cheese. Close sandwich and secure with toothpicks. 6. Serve immediately.
Turkey Sausage and Wild Rice Dressing
12 slices turkey bacon, cut into 1-inch slices 1/2 c. unsalted butter 3 c. sweet onion, chopped 3 c. celery, chopped 1-1/2 lb. button mushrooms, cleaned and sliced 12 oz. wild rice, cooked and cooled 6 c. dry bread crumbs 1-1/2 lb. turkey sausage, cooked and drained 1 Tbsp. dried oregano leaves 1-1/2 tsp. dried sage leaves salt and fresh ground black pepper to taste
1. Over medium heat, saute bacon until almost crisp. Remove and reserve. 2. Melt butter and add onion, celery and mushrooms; continue cooking until vegetables are crisp. 3. Combine bacon, vegetables cooked wild rice, bread crumbs, cooked sausage and herbs. Gently mix well. Season to taste. 4. Spoon dressing into lightly greased 12 x 20 x 2-inch pan. 5. Bake, covered, at 325 F for 60-70 minutes or until internal temperature reaches 165 F.
Nutrition Facts: Calories 250, Calories from Fat 90, Fat 10g, Cholesterol 45mg, Sodium 630mg, Carbohydrates 26g, Fiber 2g.
Photo and Recipe Courtesy of The National Turkey Federation
Acorn Squash with Sausage
10 1-lb. acorn squash 2 Tbsp. canola oil 2-1/2 lbs. fresh turkey sausage 2-1/2 c. celery, chopped fine 5 c. Granny Smith apples, peeled, cored and chopped fine 2-1/2 c. fresh white bread crumbs 1-1/4 tsp. Culinary Secrets Rubbed Sage Leaves RFS Item 24144 2/3 c. brown sugar 1-1/4 c. apple jelly vegetable cooking oil - as needed
1. Cut squash in half lengthwise and scoop out seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up, on the baking sheet. Cover tightly with foil and bake in a preheated 400 F oven, until tender, about 35-40 minutes. 2. Meanwhile, over medium heat, cook sausage until it is no longer pick, breaking the sausage into small pieces. If necessary, drain sausage. Reserve 2 Tbsp. of pan drippings and discard remaining pan drippings. 3. Over medium heat, cook celery in reserved pan drippings for 5-7 minutes, add apple and continue to saute. 4. Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar. 5. When squash is cooked, remove from oven and reduce the oven temperature to 350 F. Cool squash until shells can be handled. Scoop out the pulp, leaving a 1/2" shell. Combine squash pulp with sausage mixture. 6. Mound sausage mixture into squash shells. Top each with 1 Tbsp. apple jelly. 7. Return to the 350 F oven and bake uncovered until mixture is cooked through, about 25 minutes.
Nutrition Facts: Calories 320, Calories from Fat 60, Fat 6g, Cholesterol 45mg, Sodium 400 mg, Carbohydrates 57g, Fiber 10g.
Photo and Recipe courtesy of the National Hot Dog & Sausage Council
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