Recipes

BREADED MEATLOAF PARMESAN SANDWICH

Ingredients:
1 slice 3 oz Meatloaf
2 oz Marinara
1 slice Provolone
1 ea Ciabatta, sliced open
Flour
Eggs for egg wash
Bread crumbs
Procedure:
Take three containers and place flour, egg and bread crumbs separately in each. Place meatloaf to cover in each of the above. Follow this order of flour, then egg, and finally breadcrumbs (standard breading procedure). After properly breaded, place in the fryer until browned and heated. Place on open slice of Ciabatta and top with marinara and provolone and bake until melted. Fold top of Ciabatta and close to make sandwich. Serve with mashed potatoes or fries.

PORK CHOPS BRAISED IN WHITE WINE
(Great for a buffet)

Ingredients
1 Tablespoon Herbs de Provence
1 clove of garlic, finely chopped
2 center-cut loin pork chops
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1/2 cup dry white wine
1 cup chicken stock
Salt and pepper
Procedure:
In a heavy skillet, melt the butter with the olive oil over moderate heat. Season pork chops with salt and pepper. Place the chops in the hot oil and butter and brown for 2 to 3 minutes on each side. Add all but a small portion of wine to the skillet chicken stock, herbs and garlic. Cover and reduce the heat to a simmer. Cook the chops 10-15 minutes or so, turning occasionally. When chops are tender, remove from pan to serving platter. Add the remaining wine to the skillet and again deglaze the pan. Pour sauce over chops and serve.


GRILLED LAMB SKEWERS WITH A STRAWBERRY AND BLUEBERRY COMPOTE

Ingredients
5 oz Lamb Kabob meat
¼ Onion, large cubes
1/2 cup water
1/2 cup sugar
1 tsp lemon zest and juice
2 cups blueberries
2 cups strawberries, quartered
1 ½ tablespoons red wine vinegar
Procedure:
Skewer meat and onion and marinate with lemon juice and olive oil. Season and grill to desired temperature.To make Compote:
Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and strawberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice and red wine vinegar. Serve warm or at room temperature.

Serve skewers with 2-3 ounces of compote over top of meat.

CUBE STEAKS DIJON

Ingredients
1 each 7 oz Cube Steak
2 tablespoons Butter
2 T Shallots, chopped
1 tsp Sage, chopped
1/3 cup Dry Vermouth
1/2 cup Heavy Cream
2 T Whole Grain Dijon mustard
Procedure:
Season with salt and pepper. Melt 1 tablespoon butter in sauté pan over medium-high heat. Add steak and cook until browned, turning once, about 3 minutes per side. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Serve with vegetable and potatoes.

COUNTRY FRIED STEAK

Ingredients
1 each 7 oz Cubed Steak
2 oz Worcestershire Sauce
Salt and Pepper
Pinch of Garlic Powder
Flour for dredging
1/4 cup Vegetable Oil
2 T Onion, minced
3 1/4 cups Hot Water
3 T Flour
Procedure:
Place the steak in a hotel pan and generously sprinkle with Worcestershire sauce. Cover and marinate for 2 hours. Remove from the marinade and sprinkle generously with salt, pepper, and garlic powder. Dip the steak in flour and shake. Heat the oil and quickly fry the steak until brown on each side. Boil 1/2 cup minced onion in another pot with 1/4 cup of the water for about 5 minutes. Leave about 3 tablespoons browned crumbs (not burned) and drippings from steak in skillet. Add onion and 3 tablespoons flour. Stir until slightly browned. Slowly pour in the remaining 3 cups hot water as it thickens. Season with salt and pepper to taste. The gravy may be served over rice or steaks.

VARIATION: COUNTRY FRIED STEAK PARMIGIAN
Take steak and top with marinara and cheese and broil until melted. Great for a entrée or sandwich.

CORNED BEEF AND SAUERKRAUT BURRITO

Ingredients
1 Tortilla
4 oz cooked corned beef, shredded
2 oz sauerkraut, drained
1 oz lettuce
1 oz tomato
1 oz horseradish sauce
Procedure:
Heat corned beef and sauerkraut. Layer all ingredients end to end into burrito



CORNED BEEF AND CABBAGE

Ingredients
1 each raw pickled corned beef
3 large carrots, cut into large dice
6 to 8 small onions, roughly chopped
1 tablespoon Dijon mustard
1 large spring of fresh thyme and several parsley stalks tied together
2 each cabbage
Salt and pepper to taste 
Procedure:
Put the corned beef into a large pot with the carrots, onions, mustard+ and herbs.
Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
Discard the outer leaves of the cabbage and cut into quarters, Add to the pot.
* Cook for another one to two hours or until the meat and vegetables are tender.
Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes.

HOT REUBEN DIP

Ingredients
16 oz sauerkraut, drained and dried
1 small onion, finely chopped
½ lb cooked corned beef
1 cup mayonnaise
1 ½ cups sour cream
3 Tbls prepared horseradish
1 ½ cups shredded Swiss cheese
½ loaf Rye bread toast, ¼ slices 
Procedure:
Preheat oven to 350. Lightly grease a baking dish. In a food processor, place sauerkraut, onion, and corned beef. Blend. Mix mayonnaise, sour cream, horseradish and Swiss cheese. Bake in a lightly greased baking dish for 30 -40 minutes.
Serve with rye toast points.

BREAKFAST BURRITO

Ingredients
1 tortilla
3 oz eggs, scrambled
3 oz corned beef hash, heated
2 oz sour cream
salt and Pepper 
Procedure:
Heat tortilla. Add scrambled eggs, corned beef hash and sour cream and roll. Wrap in foil. Options – Add cheddar cheese.

CORNED BEEF HASH BURRITO

Ingredients
1 tortilla
4 oz corned beef hash, heated
2 oz horseradish sauce
1 oz lettuce
2 oz salsa
2 oz rice, cooked
1 oz cheese, cheddar
salt and pepper 
Procedure:
Heat tortilla. Add heated corned beef hash, rice, lettuce, salsa, horseradish sauce and cheddar. Wrap in foil.

CORNED BEEF HASH OMELETTE

Ingredients
3 eggs, whipped
2 oz corned beef hash
1 oz tomatoes, diced
1 oz onion, diced
1 oz cheddar
salt and pepper 
Procedure:
Add egg mixture into sauté pan and lightly scramble and let set. Add other ingredients and cook until egg is set. Fold over and plate.

BBQ PORK TENDERLOIN SANDWICH

Ingredients
5oz Pork Tenderloin
1 – 2oz BBQ sauce
1 ea Roll
1 slice Onion
1 leaf Lettuce
1 slice Tomato
4 oz Sweet Potato Fries
Salt and pepper 
Procedure:
Grill Pork tenderloin until medium and slice ¼” pieces. Serve 5oz portions and layer on a toasted roll with lettuce, tomato and red onion. Serve with BBQ sauce basted on pork and a side of sweet potato fries.

GRILLED CUMIN SCENTED PORK TENDERLOIN over a Mesclun Salad and Grilled Vegetables

Ingredients
5 oz Pork Tenderloin
1 tsp Cumin
1 Tablespoon Lime Juice
3 oz Mesclun
2 slices Yellow Squash, grilled
2 slices Zucchini, grilled
2 slices Tomato, grilled
2 slices Red Bell Pepper, grilled
1 Portobello, grilled
1 slice Red Onion, grilled
3 oz Balsamic Vinaigrette
Salt and Pepper 
Procedure:
Marinate pork with cumin, lime juice, salt and pepper. Grill vegetables until done. Grill Pork until medium doneness. Slice pork into thin slices, about 5 oz portion. Mix Mesclun greens with dressing and arrange vegetables and pork around the plate.

PORK TENDERLOIN with a Blackberry, Walnut Risotto

Ingredients
8oz Pork Tenderloin, grilled
3oz Risotto
¼ cup Blackberries
2 Tablespoons Red wine vinegar
2 Tablespoons Brown Sugar
8 Walnut halves, broken
9 oz Chicken Stock
1 Clove Garlic, minced
2 Tablespoons Onion, diced
Salt and pepper 
Procedure:
Grill Pork Tenderloin until desired temperature. Toast Walnuts. Sauté onion and garlic in a small pot with olive oil and butter. Add Risotto. Add stock in thirds as needed. Add in Walnuts, red wine vinegar, brown sugar and black berries. Season and cook until desired tenderness. Garnish with 3 blackberries.

GRILLED FLANK STEAK SANDWICH

Ingredients
4-6oz grilled flank steak
1.5 oz fresh mozzarella
¼ roasted red pepper
1oz greens
1 Tbl whole grained mustard
Your choice of bread or roll 
Procedure:
Slice Flank steak ( you can premarinade the flank steak) and grill to medium rare/medium. Smear whole grain mustard on the bread and layer the greens, roasted pepper, fresh mozzarella and top with the hot flank steak.

GRILLED TERES MAJOR SANDWICH

Ingredients
6 oz Teres major, Flattened
1 ea Ciabatta
2 T Onion, diced
2 T Red Pepper, diced
2 oz Hickory Heaven
1 T Olive Oil
Salt and pepper 
Procedure:
Season beef with salt and pepper and grill to desired temperature. Sauté peppers and onion and add Hickory heaven sauce. Slice and warm Ciabatta. Layer steak and pepper- onion mix in Ciabatta and serve.

SPREADS

Pesto
Mustard mayo
Gorgonzola
Herbed cream cheese
Sundried tomato pesto
Tapenade
Honey mustard
Greek feta vinaigrette
Soy ginger vinaigrette
Ranch dressing
Caesar dressing

SANDWICH IDEAS,
BREAD, ROLLS, WRAPS or PITA

BBQ pork
BBQ Brisket
BBQ Roast Beef
Fajita Sub- Steak for fajitas, peppers, onion
Prime rib Tip sandwich with lettuce tomato onion and horseradish sauce
Rueben
Rachel