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.
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.
Mustard-Crusted Steak Salad with Bleu Cheese
3 cups baby spinach or Markon Insalata Blend - RFS Item 79844 1 oz. Cobblestone Market Crumbled Bleu Cheese RFS Item 70030 1 Tbsp. Dijon mustard 3 oz. Black Canyon Choice Angus Beef Tenderloin, cut into thin slices - RFS Item 49100 Non-stick cooking spray EverLight Gold - RFS Item 14708 5 Markon Ready Set Serve 3/16" Whole Ring Red Onion Slices RFS Item 75620 3 Markon Fresh Cherry Tomatoes, halved RFS Item 67164 2 sliced mushrooms 1 Tbsp. balsamic vinegar 1 tsp. olive oil Toasted pine nuts, optional
1. Arrange spinach (or Insalata Blend) on a large plate; top with cheese. 2. Spread a thin layer of mustard over both sides of meat slices. 3. Heat a small non-stick skillet over medium-high heat. Spray skillet with non-stick cooking spray and quickly cook both sides of meat slices, about 1 minute per side or until browned. 4. Center meat slices on top of spinach. Arrange onion slices over salad and top with tomatoes and mushrooms. 5. Mix balsamic vinegar and olive oil together and drizzle over salad. Garnish with pine nuts, if desired.
Yield: 1 salad
Grilled Tenderloin Cobb Salad
4 oz. beef tenderloin 1 quart Katy's Kitchen New York Style Blue Cheese Dressing RFS Item 12332 1 1/4 lbs. Markon Ready-Set-Serve Chopped Fresh Romaine Lettuce RFS Item 76340 3 3/4 lbs. Markon First Crop Fresh Iceberg Lettuce, chopped RFS Item 75021 2 lbs. fresh tomatoes, 1/2" diced 1 1/4 lbs. hard boiled eggs, roughly chopped 1 1/4 lbs. Cobblestone Market Blue Cheese Crumbles RFS Item 70030 1 1/4 lbs. avocado, 1/2" diced 10 oz. Prairie Creek Packing Fully Cooked Thick Sliced Bacon, roughly chopped RFS Item 17766 20 pieces Markon First Crop Clean & Trim Green Onions, whole, grilled for garnish RFS Item 76206 salt and fresh black pepper as needed
1. For single serving, lightly season one piece of tenderloin with salt and black pepper.
2. Place tenderloin steak on a pre-heated seasoned grill and cook until desired doneness is reached. Keep warm and slice just prior to serving.
3. While tenderloin is cooking, place 1 oz. of romaine lettuce, 3 oz. of iceberg lettuce, 1 1/2 oz. tomatoes, and 1/2 oz. of bacon into a mixing bowl and toss with 1 1/2 fl. oz. of Katy's Kitchen New York Style Blue Cheese Dressing.
4. Transfer the tossed lettuce misture into a chilled serving bowl and top with sliced beef tenderloin.
5. Finish by topping with 1 oz. of each: avocado, blue cheese crumbles and chopped egg. Garnish with 1 whole grilled green onion.
Yield: 20 servings
Blackened Steak and Blue Cheese Lettuce Wrap Featuring Culinary Secrets Chop House Blue Cheese Dressing
3 Markon Lettuce Jammers leaves, cleaned (RFS Item #90828) 1-4.5 oz. flat iron or flank steak, seasoned and grilled Culinary Secrets Cajun Seasoning (to taste) (RFS Item #28622) 1 red bell pepper, julienned 1 green bell pepper, julienned 1 small red onion, julienned 1 Tbsp. Bleu cheese, crumbled Culinary Secrets Chop House Blue Cheese Dressing (for dipping) (RFS Item #17278)
1. Prepare onion/pepper mixture in advance. In heated saute pan, add a small amount of oil and cook sliced peppers and onion until they have become tender and the onions translucent. (Approx. 3 - 4 minutes) Remove from heat and cool.
2. Separate green leaf lettuce and wash individually, store in an airtight container in refrigerated cooler at 40 F or below.
3. Season steak liberally with Culinary Secrets Cajun Seasoning and grill over open flame or pan sear until it has reached desired doneness. Remove from heat and let rest for 5-10 minutes; slice into thin slices on the bais against the grain (fajita style).
4. On a chilled plate, prepare lettuce leaves by fanning three of them out on to a plate, place 2-3 strips of thinly sliced steak. Top with cooked pepper and onion misture; crumble blue cheese over each and serve with side of Culinary Secrets Chop House Blue Cheese Dressing.
Serves: 1
Rich's Meat Combo Pizza
1 16-inch Rich's Della Suprema Sheeted Dough Olive oil, as needed 8 oz. pizza sauce 10 oz. mozzarella 3 oz. ground beef 3 oz. cooked Italian sausage, crumbled 3 oz. cappicola or 3 oz. ham, sliced 2 oz. cooked bacon, crumbled 1.25 oz. (20) pepperoni slices
1. Remove sheeted dough from freezer and allow to thaw overnight in retarder or oiled pans covered with plastic to prevent drying OR same day, remove from case. Cover and thaw at room temperature 2-3 hours.
2. Transfer thawed shells to oiled pizza pans or screens and allow to double in size.
3. Cover with plastic or brush with oil to prevent drying out during thawing.
4. Dock to minimize blistering and bubbling during baking.
5. Brush dough with olive oil. Spread pizza sauce over dough, leaving border around the edge. Sprinkle dough with half of the mozzarella cheese. Evenly distribute meats on dough, sprinkle with remaining mozzarella cheese.
6. Bake according to time and temperature for your oven type.
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