Recipes

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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.

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