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
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