A Reyes Holdings Company
Chicken & Prosciutto Pasta Salad
Ingredients
20-5 oz. SilverBrook Boneless, Skinless Chicken Breast RFS Item 35774 10 lbs. Villa Frizzoni Farfalle, cooked and cooled RFS Item 28856 10 oz. Markon First Crop Jumbo Red Onion, 1/4" diced RFS Item 71337 20 oz. Prosciutto, 1/2" diced (or subsititute with bacon or panchetta) 2 1/2 lbs. green beans, blanched and cooled 1 1/4 lbs. roasted red peppers, julienned 5 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese RFS Item 70946 1 1/4 quarts Culinary Secrets Royal Caesar Dressing RFS Item 12434 20 fresh basil sprigs, whole
Directions
1. For one order, grill 5 oz. of chicken, cool and dice into 1/2" pieces.
2. In a medium sized mixing bowl, combine chicken with 8 oz. of pasta, 1/2 oz. of onion, 2 oz. of green beans, 1 oz. of roasted red peppers and 2 fl. oz of Culinary Secrets Royal Caesar Dressing.
3. Transfer mixture to chilled serving bowl and top with 1/4 oz. Parmesan cheese and 1 oz. of the diced Prosciutto. Garnish with fresh basil.
Yield: 20 servings
Italian Sausage & Vegetable Frittata
2 oz. ground sweet Italian sausage, cooked and drained 1/4 cup red onions, diced 1/4" 1/4 cup zucchini, diced 1/4" 1/4 cup fresh tomato, diced 1/4" 1/4 cup portabella mushroom, diced 1/4" 1 oz. extra virgin olive oil 3 large eggs, beaten 3 oz. San Pablo Queso Blanco, grated RFS Item 71926 1 Tbsp. fresh basil, chopped salt and ground black pepper to taste
1. Preheat broiler to medium high.
2. Heat a 6" nonstick saute pan over medium high heat. Add the olive oil and saute onion, then add mushroom, zucchini and season. Cook 1 minute, add the tomato and saute until liquid is gone. Sprinkle with half of the grated cheese.
3. Add the eggs, season again and stir until nearly set. Top with remaining cheese.
4. Place saute pan under broiler and melt cheese.
5. Transfer the frittata to a dinner plate and garnish with fresh chopped basil.
Yield: 1 serving
Crispy Portabello Mushroom Salad Featuring Culinary Secrets Creamy Caesar Dressing
20 oz. Culinary Secrets Creamy Caesar Dressing (RFS Item #28502) 20 oz. Crispy Portabello (see below) 15 oz. Markon Organic Baby Mixed Spring Greens (RFS Item #76290) 5 oz. Frisee greens 8 oz. Prosciutto di Parma, thinly sliced
Crispy Portabello
20 oz. Portabello mushroom, medium-sized, sliced 2 cups all-purpose flour 2 Tbsp. kosher salt 2 Tbsp. black pepper 2 cups olive oil
Crispy Portabello: Place 1/2 olive oil into saute pan. Dredge sliced portabello in seasoned flour. Deep fry until golden brown. Repeat with remainder of olive oil and portabellos.
Place spring greens and frisee onto plate. Arrange crispy portabello and Prosciutto on top of greens. Drizzle with Culinary Secrets Creamy Caesar Dressing.
Crispy Mandarin Riblets
4 lbs. pork spareribs, sawed in thirds across bones 1/4 cup lite soy sauce 2 Tbsp. dry sherry 1 garlic clove, crushed
Cut ribs into 1 rib pieces. Place in steamer basket or on steamer rack. Set basket over boiling water; cover pan and steam 30 minutes. Meanwhile, combine soy sauce, sherry and garlic in large bowl; add ribs and stir to coat each rib well. Marinate 2 hour, stirring frequently. Remove ribs from marinade and place, meaty side up, on rack of broiler pan. Bake in 425 F oven for 15 minutes, or utnil brown and crispy. Serve with warm Mandarin Peach Sauce (see below).
Serves: 6
Mandarin Peach Sauce
1 15 oz. can sliced peaches, drained 3 tsp. teriyaki sauce 1 Tbsp. cornstarch 1 Tbsp. sugar 1/4 tsp. fennel 1/4 tsp. black pepper 1/8 tsp. ground cloves 1/8 tsp. garlic powder
Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan. Combine teriyaki sauce and cornstarch; stir into peaches with sugar, fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powser. Serve with Crispy Mandarin Riblets, or as a basting sauce for grilling pork. Makes 1 cup of sauce.
Grilled Bratwurst w/Onions Braised in Beer & Mustard
4-4 oz. fresh bratwurst (or cooked or smoked varieties) 2 Tbsp. bacon fat, lard or olive oil 3 cups thinly sliced onion, about 2 medium yellow onions 1/8 tsp. sugar 12 oz. dark or amber beer 2 bay leaves 2 Tbsp. coarse-ground country-style mustard 4 crusty hoagie or Italian rolls, split
Heat fat in 12-inch deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Saute onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
Grill bratwurst over medium hot fire, turning to brown evenly, until nicely browned and internal temp reaches 160 F. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions.
Serves: 4
Roast Pork Tenderloin with Cherry-Cranberry Glaze
2 whole pork tenderloins (a total of about 1 1/2 - 2 lbs.) 1 16 oz. can unsweetened tart cherries Cherry-flavored juice 4 tsp. cornstarch 1/4 cup brown sugar 1/2 cup dried cranberries 1 tsp. yellow mustard
1. Heat oven to 425 degrees F. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for 20-25 minutes, until internal temperature (measured with meat thermometer) reads 155 - 160 F.
2. Meanwhile, drain cherries, reserving juice. Add enough cherry flavored juice to make 1 cup. In a small bowl, stir cornstarch in 2 tablespoons of juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard.
3. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.
Servings: 4-6 Nutrition Information (per 3 oz. serving): 220 Calories; 4.1g Fat; 1.5g. Saturated Fat; 70mg Sodium; 24g Protein; 75mg Cholesterol.
Apple Sweet & Sour Brats
Drain sauerkraut and wash in colander with cold water. Squeeze out water. Simmer sauerkraut in a pot with a small jar of applesauce and enough apple juice to steam it.
In a saute pan, brown some sliced onions in butter. When browned, sprinkle in some brown sugar and raise the heat to high to caramelize the onion. Add chunks of fresh apple. Lower the heat and saute for a few minutes. Add apples and onions to sauerkraut. Add salt and pepper to taste and sprinkle a little cinnamon.
Grill brats on open fire. Serve sauerkraut on platter topped with grilled brats.
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.
Cobblestone Market Honey-Apricot Glazed Ham
1 10 lb. Cobblestone Market Natural Hardwood Smoked Gourmet Buffet Ham (RFS Item 49800) 1 6 oz. orange juice concentrate, thawed 1/3 cup apricot jam 1/4 tsp. Culinary Secrets Ground Cloves (RFS Item 24162) 1 cup honey 1/3 cup soy sauce 1/2 tsp. Culinary Secrets Ground Nutmeg (RFS Item 24084)
Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl. Bake ham 30 minutes; pour glaze over ham and continue to bake until hame is heated through, about a total of 1 to 1-1/2 hours.
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