A Reyes Holdings Company
Southwestern Breakfast Burritos 8 Servings
Ingredients
Directions 1. Heat oil in a large sauté pan. 2. Add onions, green peppers, crumbled cooked sausage and salt. Cook until sausage is lightly browned, stirring as needed, drain. 3. Add eggs. Cook until eggs are set. 4. Sprinkle with Ground Chipotle Pepper and stir well. 5. Serve in a warmed tortilla with shredded cheese, salsa & sour cream.
Glazed Ham w/Pineapple-Raisin Sauce
10 lb. Cobblestone Market Gourmet Boneless Natural Hardwood Smoked Buffet Ham RFS Item 49800
Glaze
3/4 cup maple syrup 1/2 tsp. Culinary Secrets Dried Thyme, crushed RFS Item 24434 6 oz. frozen pineapple-orange or pineapple juice concentrate 1/4 cup + 2 Tbsp. white balsamic vinegar
Pineapple-Raisin Sauce
2 Tbsp. butter 1 1/2 cup golden raisins 1 tsp. Culinary Secrets Dry Mustard, ground RFS Item 24078 2 Tbsp. + 2 tsp. cornstarch 6 oz. frozen pineapple-orange or pineapple juice concentrate 2/3 cup onion, finely chopped 2 1/2 cup water 1/2 cup maple syrup 1/2 cup white balsamic vinegar
Directions
1. Heat oven to 325 F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 2 1/2 hours, until internal temperature is 140 F (about 15-18 minutes per pound).
2. In small saucepan, combine all of the glaze ingredients: maple syrup, thyme, juice concentrate and vinegar. Bring to a boil. Reduce hat to low, simmer uncovered for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking.
3. In medium saucepan, saute onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together vinegar and conrstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
4. Slice ham and serve with Pineapple-Raisin Sauce.
Yield: 36
Fresh Berry Stuffed French Toast with Vanilla Yogurt Sauce
2 cups fresh blueberries, sliced strawberries, raspberries or blackberries (about 1/2 lb.) We recommend: Markon Fresh Strawberries - RFS Item 67154 2 Tbsp. powdered sugar 1/2 cup fat-free sweetened condensed milk 6 oz. low-fat vanilla yogurt 1 small loaf French bread 1 egg 1 egg white 1/2 cup 1% low-fat milk 1 tsp. sugar 1 tsp. Culinary Secrets Pure Vanilla Extract RFS Item 23382 1/4 tsp. Culinary Secrets Ground Cinnamon RFS Item 24180
1. Place berries in small bowl and sprinkle with powdered sugar; let stand until sugar dissolves. 2. Remove about 1/4 of the berries and place in a blender or food processor with sweetened condensed milk and yogurt. Process until smooth; set aside. 3. Cut bread into twelve 1 1/2-inch slices. Cut into each piece almost all the way through to create a pocket. 4. Stuff the bread slices with the remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries for garnish. 5. Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. 6. Heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray (We recommend: EverLight Gold - RFS Item 14708). 7. Dip stuffed bread slices in egg mixture to coat and cook in pan until lightly browned on both sides, turning once. 8. Spoon sauce onto serving plate, arranging French toast on top and garnish with any remaining berries.
Yield: 4 servings (3 French Toast Pockets per Serving)
Herbed Popovers
3 eggs 1 cup non-fat or low-fat (1%) milk 2 Tbsp. SilverBrook Grade AA Salted Butter, melted RFS Item 73400 1 cup all-purpose flour 1/2 tsp. salt (optional) 1/2 tsp. Culinary Secrets Dill Weed RFS Item 10512 1/2 tsp. Culinary Secrets Basil Leaves, crushed RFS Item 24388 1/2 tsp. Culinary Secrets Thyme Leaves, crushed RFS Item 24434
1. In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. 2. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. 3. Fill spray coated or greased popover pan, muffin cups or 6-oz custard cups half full. 4. Bake in preheated 425 F oven until brown and firm, about 35 to 40 minutes. Loosen edges with narrow spatula or knife, remove from pans and serve immediately.
*For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer.
Yield: 12 popovers
Paisano Breakfast Wrap
12 San Pablo 12" Tomato Basil Wraps 12" or Spinach Herb Wraps RFS Item 52592 or 13098 12 oz. sour cream 12 oz. prepared pesto 1 qt. cooked and seasoned risotto 2 oz. SilverBrook Grade AA Salted Butter RFS Item 73400 4 oz. Markon Green Bell Peppers, diced RFS Item 78247 4 oz. Markon Fancy Fresh Medium Mushrooms, sliced RFS Item 78170 1 1/2 tsp. garlic, minced 8 oz. Trifoglio Mild Italian Sausage, cooked and crumbled RFS Item C6792 23 large eggs 6 oz. tomatoes, diced 4 oz. Villa Frizzoni Sliced Fancy Black Olives RFS Item 31248 8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese RFS Item 61676 2 Tbsp. Markon Fresh Oregano, chopped RFS Item 77802 2 Tbsp. Markon Fresh Basil, chopped RFS Item 77800 1 oz. Markon Clean & Trim Green Onions, sliced RFS Item 76207
1. Allow tortillas to come to room temperature. 2. Blend sour cream and pesto; refrigerate until needed. Keep risotto warm. 3. Saute peppers, mushrooms and garlic in butter for 2 to 3 minutes. Add sausage; heat through. 4. Pour eggs over meat mixture and scramble until soft. Stir in tomatoes and olives. Add cheese. When cheese begins to melt, gently stir in herbs. Cook until firm throughout with no visible liquid egg remaining. Sprinkle green onions over eggs. Keep warm until serving. 5. To assemble wraps: portion 3 oz. (1/3 cup) risotto across center of tortilla. Add about 1 cup (#8 scoop) of egg mixture and 2 oz. of pesto cream. Roll up tightly. Garnish as desired. Serve immediately.
Yield: 12 servings
Almond Chocolate Calzones
Dough
10 oz. milk, lukewarm 1/5 oz. active dry yeast 2 oz. eggs 3 oz. SilverBrook Grade AA Unsalted Butter, melted RFS Item 73410 1 lb., 4 oz. all-purpose flour 1/3 oz. salt 2 1/3 oz. sugar
Filling
4 oz. bittersweet chocolate 6 3/4 oz. unsalted, roasted almond butter
Topping
6 oz. natural sliced almonds 1 oz. egg yolk
1. In mixer bowl, dissolve yeast in milk. 2. Add eggs, butter, flour, salt and sugar to milk and yeast mixture. With dough hook, knead dough on medium speed for five minutes or until dough forms a ball on hook, adding a small amount of additional flour or milk if necessary. 3. Cover bowl with plastic wrap and let dough rise at 75 F until it doubles in size, about 2-3 hours. 4. Melt chocolate over simmering water. Whisk until smooth. 5. Whisk in almond butter. Refrigerate filling about 30 minutes or until spreadable, but not hard. 6. To assemble calzone: Divide dough into twelve 3-ounce pieces; shape each piece into a round ball. Let rest for about five minutes. Stretch or roll each ball into a circle 1/4-inch thick and about 6 inches in diameter. 7. Spread filling on one half of each disk, leaving 1/2-inch border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal. 8. Place calzones on parchment-lined sheet pan. Cover loosely with a plastic bag and let rise at 75 F about 1 hour, or until they puff and hold an imprint when touched with a finger. 9. Beat egg yolks with 1 tablespoon water. Brush each calzone with egg wash and sprinkle with sliced almonds. 10. Bake at 375 F in middle of oven for 15 minutes or until brown and hollow sounding when thumped.
Yield: 12 calzones
Recipe & Photo from The Almond Board of California
Crispy Leek & Potato Cakes
8 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410 40 oz. leeks, thinly sliced 2 Tbsp. salt 2 tsp. Culinary Secrets Ground Black Pepper RFS Item 24108 1 pkg. Bountiful Harvest Hash Browns, refreshed RFS Item 31868 8 eggs, beaten 8 Tbsp. all-purpose flour 20 oz. SilverBrook Grade AA Unsalted Butter, clarified RFS Item 73410 20 oz. sour cream 2 oz. Italian parsley, finely minced
1. In a large saute pan, melt the butter and add the leeks. Saute until softened. 2. Season the leeks with salt and pepper. 3. Add the leeks to the hash browns, eggs and flour. Stir gently to combine without braking up the shreds. 4. For each cake heat 1 oz. of butter in a 10" non-stick skillet. 5. Add 8 oz. of potato mixture, flattening firmly with the back of a spatula. 6. Cover and cook voer medium heat for 3 to 4 minutes, or until golden brown. 7. Slide the cake onto a flat plate and invert over the pan to turn the cake. Cover and continue to cook until golden brown on both sides. 8. Slide onto a plate and cut into 6 equal portions. 9. Garnish with 1 oz. of sour cream and sprinkle with minced parsley.
Yield: 20 servings (8 oz. each)
Brioche with Lobster Scrambled Eggs by Executive Chef Gadi Weinreich, Bryant Park Grill, New York, NY
1 lb. lobster tails (approx. 6 tails) 1 lb. asparagus spears, trimmed and steamed (approx. 36 spears) 1/2 cup butter 30 large eggs 1/2 cup fresh chives, chopped (if desired) 12 large prepared brioche Salt and pepper to taste
Sauces
1 lb. yellow tomatoes, peeled and seeded 1/4 cup olive oil Salt and pepper to taste
1 lb. beefsteak tomatoes, peeled and seeded 1/4 cup olive oil Salt and pepper to taste
3 cups green onions, sliced 1/2 cup fresh parsley, stemmed 1/2 cup olive oil Salt and pepper to taste
1. Prepare sauces first: 1-A. Puree yellow tomatoes, oil, salt and pepper in a blender or food processor; cover and refrigerate until service. 1-B. Puree red tomatoes, oil, salt and pepper in a blender or food processor; cover and refrigerate until service. 1-C. Puree onions, parsley, oil, salt and pepper in a blender or food processor; cover and refrigerate until service.
2. Steam and shell lobster. Dice lobster meat; reserve and keep warm. 3. Cut bottom half of asparagus into 1/2-inch slices; reserve remainder for garnish. Keep warm. 4. In large, deep saute pan, melt butter over medium heat. Stir in lobster and asparagus; cook 2 minutes. Reduce heat to low. Add eggs; stir and scramble until soft. Add chives, salt and pepper. Continue cooking until eggs are firm throughout and no visible liquid egg remains. Keep warm. 5. Slice top inch off of brioche, hollow out base slightly for eggs. Place each brioche on plate; fill with approximately 1 cup egg mixture, spilling over onto plate. Arrange three asparagus spears to fan out of eggs and base. Lean top against base. Drizzle plate with sauces. Serve immediately.
Sausage, Cream Cheese & Roasted Pepper "Monte Cristo"
4 oz. Prairie Creek Packing Breakfast Sausage, cooked and crumbled RFS Item 42488 1 Tbsp. green onions, sliced thin 3 oz. Cobblestone Market Cream Cheese, softened RFS Item 70082 1 oz. roasted red bell pepper, cut into 1" strips salt and ground black pepper to taste 2 pieces bread, thickly sliced 2 large eggs, beaten 2 Tbsp. unsalted butter, melted 4 fresh basil leaves, whole
1. Heat the cooked, crumbled sausage in a 12" non-stick skillet over medium heat. Add the green onions and cook 1 minute. Add the cream cheese, stir well over medium heat. After mixture is combined well, remove from heat and reserve.
2. Spread the cream cheese-sausage mixture over the two slices of bread. Place the red pepper on top of the cream cheese-sausage mixture. Assemble sandwich.
3. Heat 12" non-stick pan over medium high heat. Add the butter. Dip sandwich in beaten egg. Turn to coat both sides.
4. Fry the sandwich in butter, turning it until it reaches golden brown on both sides.
5. Cut sandwich in half on the bias. Place 2 basil leaves in each sandwich half. Serve with fresh fruit.
Yield: 1 sandwich
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
Previous Page | Next Page