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Recipes

RcpCardGlazed Ham Steak with Peaches
RcpCardGlazed Ham Steak with Pineapple Slice
RcpCardGood Bbq Spareribs
RcpCardHungarian Goulash
RcpCardIrish Lamb Stew
RcpCardIrish Lamb Stew with Carrots and Turnips
RcpCardItalian Style Meat Loaf
RcpCardItalian Style Meatballs
RcpCardLamb Curry with Garniture Variations
RcpCardLondon Broil
RcpCardMacaroni, Ham, & Cheese
RcpCardNavarin of Lamb
RcpCardNew England Boiled Dinner
RcpCardOxtail Soup
RcpCardPork Chops Aurora
RcpCardPork Chops Baked with Creole Sauce
RcpCardPork Chops Charcutiere
RcpCardPork Chops Demiglace
RcpCardPork Chops Hungarian
RcpCardPork Chops Ivory
RcpCardPork Chops Mushroom
RcpCardPork Chops Piquante
RcpCardPork Chops Robert
RcpCardProciutto and Melon
RcpCardProciutto and Pineapple
RcpCardProsciutto and Fruit
RcpCardQuick Pecadillo
RcpCardRed Cooked Pork
RcpCardRoast Beef Hash
RcpCardRoast Beef Ribs au Jus
RcpCardRoast Loin of Pork
RcpCardRoast Rack of Lamb
RcpCardSalisbury Steak with Sour Cream Sauce
RcpCardSauerbraten
RcpCardSausage Puffs
RcpCardShish Kebab
RcpCardSimmered Corned Beef
RcpCardSmoked Ham Hash
RcpCardSofrito
RcpCardSpinach Boreks
RcpCardStewed Beef Chuck
RcpCardStuffed Lamb Shoulder
RcpCardSwedish Meatballs
RcpCardSwiss Steak
RcpCardSwiss Steak in Tomato
RcpCardTournedos Bearnaise
RcpCardTournedos Bordelaise
RcpCardTournedos Chasseur
RcpCardTournedos Rossini
RcpCardTournedos Vert-Pre
RcpCardVeal Chops Aurora
RcpCardVeal Chops Charcutiere
RcpCardVeal Chops Demiglace
RcpCardVeal Chops Hungarian
RcpCardVeal Chops Ivory
RcpCardVeal Chops Mushroom

Any Comments?  E-mail me.

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Glazed Ham Steak with Peaches

25 servings

2/3 cup brown sugar
2 teaspoons dry mustard
1/4 cup water
1/3 cup strained fresh lemon juice
2 tablespoons unsalted butter
25 slices ham, about 5oz each
vegetable oil
50 cling peach halves in juice

COMBINE SUGAR, MUSTARD, WATER, LEMON JUICE, AND BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND SET ASIDE
COAT HAM STEAKS LIGHTLY WITH OIL
PLACE ONTO A RACK AND BROIL LIGHTLY, JUST UNTIL LIGHTLY BROWNED ON EACH SIDE
PLACE A SLICE OF FRUIT ON EACH SLICE AND BRUSH WITH SUGAR MIXTURE
PASS BRIEFLY UNDER THE BROILER TO GLAZE AND HEAT FRUIT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 219 - Calories from Fat 29
Percent Total Calories From: Fat 13%, Protein 15%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 17mg, Sodium 438mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1210 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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Glazed Ham Steak with Pineapple Slice

25 servings

2/3 cup brown sugar
2 teaspoons dry mustard
1/4 cup water
1/3 cup strained fresh lemon juice
2 tablespoons unsalted butter
25 slices about 5oz each
vegetable oil
50 canned pineapple slices, drained

COMBINE SUGAR, MUSTARD, WATER, LEMON JUICE, AND BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND SET ASIDE
PLACE HAM STEAKS ONTO A LIGHTLY OILED SHEET PAN
TOP WITH A SLICE OF FRUIT AND BRUSH WITH SUGAR MIXTURE
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL HEATED THROUGH AND GLOSSY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 34 - Calories from Fat 16
Percent Total Calories From: Fat 47%, Protein 3%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 11mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 386 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Good Bbq Spareribs

24 servings

18 pounds pork spareribs
2 quarts BBQ sauce

WEIGH THE RIBS AND CUT INTO 12 OUNCE PORTIONS
PLACE INSIDE DOWN INTO ROASTING PANS
BAKE @ 300 DEGREES FOR 60 MINUTES
-- OR -- PLACE INTO A STOCKPOT, COVER WITH WATER, AND SIMMER FOR 45 MINUTES, DRAIN
DRAIN FAT FROM PANS
SPOON 1 CUP OF SAUCE OVER THE RIBS TO COAT THINLY
TURN AND LIGHTLY COAT THE OTHER SIDE
BAKE @ 300 DEGREES FOR 45 MINUTES
TURN AND COAT WITH REMAINING SAUCE
BAKE @ 300 DEGREES FOR 30-60 MINUTES, UNTIL TENDER
SERVE PORTIONS HOT, WHOLE OR SEPARATED INTO INDIVIDUAL RIB

Nutrition Facts
Amount Per Serving: Calories 1025 - Calories from Fat 732
Percent Total Calories From: Fat 71%, Protein 24%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 81g, Saturated Fat 29g, Cholesterol 218mg, Sodium 810mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 62g, Vitamin A 748 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units


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Hungarian Goulash

25 servings

7 pounds boneless pork, veal, or beef
2/3 cup lard, suet, or vegetable oil
6 cups small dice onions
5 tablespoons Hungarian paprika
1 tablespoon minced garlic
1/2 teaspoon caraway seeds
1 cup tomato concasse
10 cups white stock
12 medium dice red or white potatoes
kosher salt, to taste

CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A DUTCH OVEN OR BRAIZER, OVER A MODERATE FLAME ADD THE MEAT AND BROWN LIGHTLY ON ALL SIDES
ADD THE ONIONS, HEAT AND STIR UNTIL MOST OF THE MOISTURE HAS EVAPORATED
STIR IN PAPRIKA, GARLIC, AND CARAWAY
ADD THE TOMATOES AND STOCK
BAKE, COVERED, @ 325 DEGREES FOR 60 MINUTES
ADD THE POTATOES AND CONTINUE TO BAKE UNTIL POTATOES ARE TENDER
STRAIN AND REDUCE THE SAUCE TO THICKEN AS NECESSARY
SERVE HOT, WITH NOODLES OR SPAETZL

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 196
Percent Total Calories From: Fat 47%, Protein 25%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 8g, Cholesterol 89mg, Sodium 153mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 881 units, Vitamin C 20 units, Calcium 0 units, Iron 4 units


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Irish Lamb Stew

16 servings

3 pounds boneless lamb
6 cups light lamb stock or water
1 whole onion
2 whole cloves, stuck into onion
1 whole bay leaf, tied in a sachet
1 clove garlic, tied in a sachet
4 whole peppercorns, tied in a sachet
6 sprigs parsley, tied in a sachet
3 sprigs thyme, tied in a sachet
kosher salt, to taste
3 cups sliced onions
1 cup sliced leeks, white part only
6 peeled sliced red or white potatoes
minced parsley

CUT MEAT INTO 1-INCH CUBES
HEAT WATER TO A BOIL IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
ADD THE LAMB AND ADDITIONAL WATER AS NEEDED TO COVER COMPLETELY
RETURN TO A BOIL, REDUCE HEAT, AND SKIM WELL
ADD THE CLOVE-STUDDED ONION AND THE SACHET
SEASON TO TASTE WITH SALT AND SIMMER FOR 60 MINUTES
ADD THE SLICED VEGETABLES AND SIMMER UNTIL MEAT AND VEGETABLES ARE TENDER
REMOVE AND DISCARD THE SACHET AND STUDDED ONION
ADJUST THE SEASONINGS AS NECESSARY
SERVE HOT, GARNISHED WITH MINCED PARSLE

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 42
Percent Total Calories From: Fat 20%, Protein 37%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 55mg, Sodium 143mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 124 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units


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Irish Lamb Stew with Carrots and Turnips

16 servings

3 pounds boneless lamb
6 cups light lamb stock or water
1 whole onion
2 whole cloves, stuck into onion
1 whole bay leaf, tied in a sachet
1 clove garlic, tied in a sachet
4 whole peppercorns, tied in a sachet
6 sprigs parsley, tied in a sachet
3 sprigs thyme, tied in a sachet
kosher salt, to taste
3 cups onions, sliced
1 cup sliced leeks, white part only
6 peeled sliced red or white potatoes
1 pound sliced carrot
1 pound batonnet cut turnip

CUT MEAT INTO 1-INCH CUBES
HEAT WATER TO A BOIL IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
ADD THE LAMB AND WATER AS NEEDED TO COVER COMPLETELY
RETURN TO A BOIL, REDUCE HEAT, AND SKIM WELL
ADD THE CLOVE-STUDDED ONION AND THE SACHET
SEASON TO TASTE WITH SALT AND SIMMER FOR 60 MINUTES
ADD THE SLICED VEGETABLES AND SIMMER UNTIL MEAT AND VEGETABLES ARE TENDER
REMOVE AND DISCARD THE SACHET AND STUDDED ONION
ADJUST THE SEASONINGS AS NECESSARY
SERVE HOT, GARNISHED WITH MINCED PARSLE

Nutrition Facts
Amount Per Serving: Calories 236 - Calories from Fat 43
Percent Total Calories From: Fat 18%, Protein 34%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 55mg, Sodium 171mg, Total Carbohydrate 28g, Dietary Fiber 2g, Sugars 0g, Protein 20g, Vitamin A 8098 units, Vitamin C 24 units, Calcium 0 units, Iron 4 units


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Italian Style Meat Loaf

25 servings

3 cups finely minced onions
2 cups minced celery
2 tablespoons minced garlic
1/4 cup vegetable oil
3 cups soft fresh breadcrumbs
1 cup unsalted beef stock
5 pounds ground round
2 pounds lean ground pork
5 beaten eggs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/3 cup finely shredded parmesan cheese
2/3 cup minced parsley
1 teaspoon basil
1 teaspoon oregano

HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, CELERY, AND GARLIC HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, PEPPER, PARMESAN, PARSLEY, BASIL, AND OREGANO-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES TOMATO SAUC

Nutrition Facts
Amount Per Serving: Calories 433 - Calories from Fat 278
Percent Total Calories From: Fat 64%, Protein 25%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 12g, Cholesterol 144mg, Sodium 530mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 216 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Italian Style Meatballs

25 servings

3 cups finely minced onions
2 cups finely minced celery
2 tablespoons minced garlic
1/4 cup vegetable oil
3 cups soft fresh breadcrumbs
1 cup unsalted beef stock
5 pounds ground round
2 pounds lean ground pork
5 beaten eggs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/3 cup finely shredded parmesan cheese
2/3 cup minced parsley
1 teaspoon basil
1 teaspoon oregano

HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, CELERY, AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, PEPPER, PARMESAN, PARSLEY, BASIL, AND OREGANO-MIX WELL
FORM INTO 2-1/2 OUNCE BALLS WITH A #16 SCOOP
PLACE INTO A BAKING PAN
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HOT, WITH 2 OUNCES TOMATO SAUC

Nutrition Facts
Amount Per Serving: Calories 433 - Calories from Fat 278
Percent Total Calories From: Fat 64%, Protein 25%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 12g, Cholesterol 144mg, Sodium 530mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 216 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Lamb Curry with Garniture Variations

25 servings

9 pounds boneless lamb
1 cup vegetable oil
6 cups minced onions
2 tablespoons minced garlic
8 to 5 tablespoons curry powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon ground cinnamon
2 whole bay leaves
2 teaspoons kosher salt
1 cup flour
4 cups white stock
1 cup tomato concasse
1 cup heated cream

CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD THE MEAT AND BROWNED LIGHTLY ON ALL SIDES
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
STIR IN SPICES AND SALT-MIX WELL
STIR IN FLOUR, HEAT AND STIR TO MAKE A BLONDE ROUX
ADD THE STOCK AND TOMATO CONCASSE
HEAT AND STIR TO A BOIL, REMOVE FROM HEAT
BAKE, COVERED, @ 300 DEGREES FOR 60-90 MINUTES, UNTIL MEAT IS TENDER
DEGREASE WELL
REMOVE AND DISCARD THE BAY LEAVES
STIR IN CREAM
SEASON TO TASTE
SERVE HOT, WITH RICE AND AN ASSORTMENT OF CONDIMENTS TO THE SIDE
suggested condiments include: raisins, chutney, peanuts, cashews, minced onions or scallions, diced pineapple, diced bananas, diced apple, shredded coconut, and poppadum

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 181
Percent Total Calories From: Fat 51%, Protein 39%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 113mg, Sodium 319mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 35g, Vitamin A 158 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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London Broil

24 servings

10 pounds beef top round or flank steak
2 cups peanut oil
2 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon thyme
6 cups brown mushroom sauce

TRIM ALL THE FAT AND TENDON FROM BEEF
COMBINE WITH OIL, SALT, PEPPER, AND THYME
COVER AND CHILL FOR 2-48 HOURS
REMOVE FROM MARINADE
GRILL OR BROIL TO DESIRED DONENESS
(flank steak should only be cooked rare, otherwise it will be tough)
REMOVE FROM GRILL OR BROILER AND ALLOW TO REST FOR 5 MINUTES
BIAS-SLICE, ACROSS THE GRAIN, INTO PAPER-THIN SLICES
SERVE EACH 5 OUNCE PORTION HOT, WITH 2 OUNCES MUSHROOM SAUC

Nutrition Facts
Amount Per Serving: Calories 524 - Calories from Fat 358
Percent Total Calories From: Fat 68%, Protein 29%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 12g, Cholesterol 98mg, Sodium 670mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Macaroni, Ham, & Cheese

30 servings

2 pounds elbow macaroni
2 pounds medium dice cooked ham
12 cups cheddar cheese sauce
paprika, as garnish

COOK MACARONI IN BOILING-SALTED WATER UNTIL TENDER
DRAIN AND RINSE WELL
COMBINE MACARONI, HAM, AND CHEESE SAUCE-MIX WELL
TRANSFER TO A BUTTERED HOTEL OR BAKING PAN AND COVER WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL HEATED THROUGH REMOVE FOIL
GARNISH WITH PAPRIKA
BAKE @ 350 DEGREES FOR 10-15 MINUTES, UNTIL LIGHTLY TOASTED ON TOP
SERVE HOT, 6 OUNCES PER PORTIO

Nutrition Facts
Amount Per Serving: Calories 316 - Calories from Fat 119
Percent Total Calories From: Fat 38%, Protein 31%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 36mg, Sodium 578mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 20 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Navarin of Lamb

25 servings

6 pounds boneless veal shoulder
4 ounces vegetable oil
1 pound diced onion
2 tablespoons minced garlic
4 ounces flour
8 ounces tomato puree
2 quarts brown stock
1 whole bay leaf
1/4 teaspoon thyme
1 sprig celery leaves
1 pound large dice celery
1 pound large dice carrot
1 pound small pearl onions
8 ounces tomato concasse
8 ounces frozen peas, thawed

CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A BRAZIER, OVER A MODERATE FLAME, UNTIL VERY HOT ADD MEAT AND STIR TO BROWN WELL ON ALL SIDES
ADD ONIONS AND GARLIC
HEAT AND STIR UNTIL ONIONS ARE GOLDEN BROWN
ADD THE FLOUR AND STIR TO MAKE A ROUX
COOK TO A LIGHT BROWN COLOR
STIR IN TOMATO PUREE AND STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
TIE THE BAY LEAF, THYME, AND CELERY LEAVES IN CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE THICKENED SAUCE
COVER AND PLACE INTO A 325 DEGREE OVEN FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SIMMER THE CARROTS, CELERY, AND ONIONS SEPARATELY IN BOILING SALTED WATER, UNTIL JUST TENDER, AND DRAIN WELL
REMOVE AND DISCARD THE SACHET
SEASON TO TASTE
DEGREASE AS NECESSARY
SERVE EACH PORTION HOT, GARNISHED WITH VEGETABLE

Nutrition Facts
Amount Per Serving: Calories 241 - Calories from Fat 97
Percent Total Calories From: Fat 40%, Protein 40%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 95mg, Sodium 386mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 5390 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units


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New England Boiled Dinner

15 servings

5 pounds trimmed corned beef brisket
3 cabbage, cut into wedges
15 whole red or white potatoes
3 cups large dice turnips
3 cups large dice carrots
3 cups small pearl onions

COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON
DRAIN WELL AND KEEP WARM
SIMMER VEGETABLES SEPARATELY IN COOKING LIQUID, UNTIL TENDER SLICE BEEF, ACROSS THE GRAIN
SERVE HOT, GARNISHED WITH VEGETABLES, AND ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR

Nutrition Facts
Amount Per Serving: Calories 670 - Calories from Fat 265
Percent Total Calories From: Fat 40%, Protein 21%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1793mg, Total Carbohydrate 66g, Dietary Fiber 4g, Sugars 0g, Protein 35g, Vitamin A 6417 units, Vitamin C 150 units, Calcium 0 units, Iron 7 units


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Oxtail Soup

24 servings

6 pounds oxtails
10 ounces small dice onions
5 ounces small dice carrots
5 ounces small dice celery
6 quarts brown stock
1 whole bay leaf, tied in a sachet
1/4 teaspoon thyme, tied in a sachet
6 whole peppercorns, tied in a sachet
2 whole cloves, tied in a sachet
1 cup garlic, tied in a sachet
1 pound medium dice carrot
1 pound medium dice white turnip
10 ounces fine julienne leeks, white part only
4 ounces unsalted butter
10 ounces canned tomatoes

SEPARATE OXTAILS AT THE JOINT, INTO SECTIONS
PLACE INTO A ROASTING PAN
ROAST @ 450 DEGREES, UNTIL BROWNED
ADD MIREPOIX TO BROWN WITH THE BONES
COMBINE MIREPOIX, OXTAILS, AND STOCK IN A LARGE STOCKPOT, OVER A MODERATE FLAME
POUR OFF FAT FROM THE PAN USED TO BROWN OXTAILS
DEGLAZE THE PAN WITH STOC AND ADD TO THE STOCKPOT
BRING STOCK TO A BOIL, REDUCE HEAT, AND SKIM WELL
ADD THE SACHET, SIMMER FOR 3 HOURS, UNTIL MEAT IS TENDER
ADD WATER OR ADDITIONAL STOCK AS NEEDED
REMOVE THE PIECES OF OXTAIL FROM THE STOCK
TRIM MEAT FROM BONES
ADD A SMALL AMOUNT OF STOCK TO THE MEAT TRIMMED FROM BONES, KEEP WARM
STRAIN THE BROTH THROUGH A CHINOIS OR CHEESECLOTH
DEGREASE CAREFULLY
SWEAT THE REMAINING VEGETABLES IN BUTTER UNTIL ABOUT HALF COOKED
ADD THE BROTH AND SIMMER UNTIL VEGETABLES ARE TENDER
ADD THE TOMATOES AND RESERVED MEAT IN STOCK
SIMMER FOR 2-3 MINUTES TO HEAT THOROUGHLY
SEASON TO TASTE WITH SALT, PEPPER, AND POSSIBLY 2 OUNCES DRY SHERRY
SERVE HOT, GARNISHED WITH VEGETABLE

Nutrition Facts
Amount Per Serving: Calories 540 - Calories from Fat 411
Percent Total Calories From: Fat 76%, Protein 15%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 21g, Cholesterol 97mg, Sodium 890mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 7232 units, Vitamin C 15 units, Calcium 0 units, Iron 3 units


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Pork Chops Aurora

24 servings

24 pork chops, about 6oz each
peanut oil, for frying
6 cups Aurora sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 284
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 12g, Cholesterol 100mg, Sodium 191mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 157 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Pork Chops Baked with Creole Sauce

25 servings

25 pork chops, about 6oz each
peanut oil, for frying
8 cups Creole sauce

HEAT OIL IN A LARGE SKILLET, OVER A HIGH FLAME
ADD CHOPS AND BROWN WELL ON BOTH SIDES
ARRANGE THE CHOPS IN A BAKING PAN
BRING THE SAUCE TO A BOIL IN A SAUCEPAN, OVER A MEDIUM FLAME REMOVE FROM HEAT, POUR OVER CHOPS
COVER LOOSELY WITH FOIL
BAKE @ 325 DEGREES FOR 60 MINUTES, UNTIL TENDER
ADJUST SEASONINGS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 366 - Calories from Fat 249
Percent Total Calories From: Fat 68%, Protein 26%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 10g, Cholesterol 87mg, Sodium 534mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 762 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


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Pork Chops Charcutiere

24 servings

24 pork chops, about 6oz each
peanut oil, for frying
6 cups Charcutiere sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
DRAIN BRIEFLY ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 370 - Calories from Fat 262
Percent Total Calories From: Fat 71%, Protein 25%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 87mg, Sodium 409mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 10 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Pork Chops Demiglace

24 servings

24 pork chops, about 6oz each
peanut oil, for frying
6 cups demiglace

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 370 - Calories from Fat 262
Percent Total Calories From: Fat 71%, Protein 25%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 87mg, Sodium 409mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 10 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Pork Chops Hungarian

24 servings

24 pork chops, about 6oz each
peanut oil, for frying
6 cups Hungarian sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 284
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 12g, Cholesterol 100mg, Sodium 191mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 157 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Pork Chops Ivory

24 servings

24 pork chops, about 6 oz each
peanut oil, for frying
6 cups Ivory sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
REMOVE TO DRAIN ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 284
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 12g, Cholesterol 100mg, Sodium 191mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 157 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Pork Chops Mushroom

24 servings

24 pork chops, about 6oz each
peanut oil, for frying
6 cups mushroom sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 370 - Calories from Fat 262
Percent Total Calories From: Fat 71%, Protein 25%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 87mg, Sodium 409mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 10 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Pork Chops Piquante

24 servings

24 pork chops, about 6oz each
peanut oil, for frying
6 cups Piquante sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 360 - Calories from Fat 249
Percent Total Calories From: Fat 69%, Protein 26%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 10g, Cholesterol 87mg, Sodium 432mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 597 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Pork Chops Robert

24 servings

24 pork chops, about 6oz each
peanut oil
6 cups sauce Robert

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD PORK CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES AND WELL DONE
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK
PLACE ONTO A HEATED PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 284
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 12g, Cholesterol 100mg, Sodium 191mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 157 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Prociutto and Melon

1 servings

melon
strained fresh lime juice
very thinly shaved prosciutto

SCOOP-OUT MELON INTO BALLS
SPRINKLE WITH LIME JUICE AND ALLOW TO STAND FOR 10-30 MINUTES CUT PROCIUTTO INTO STRIPS
WRAP MELON BALLS WITH STRIPS
FASTEN WITH A FRILLED TOOTHPICK
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 26
Percent Total Calories From: Fat 10%, Protein 17%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 8mg, Sodium 366mg, Total Carbohydrate 45g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 17216 units, Vitamin C 233 units, Calcium 0 units, Iron 1 units


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Prociutto and Pineapple

1 servings

fresh pineapple
strained fresh lime juice
very thinly shaved prosciutto

PEEL, TOP, AND CORE PINEAPPLE
CUT INTO CHUNKS
SPRINKLE WITH LIME JUICE AND ALLOW TO STAND FOR 10-30 MINUTES CUT PROCIUTTO INTO STRIPS
WRAP PINEAPPLE CHUNKS WITH STRIPS
FASTEN WITH A FRILLED TOOTHPICK
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 1036 - Calories from Fat 83
Percent Total Calories From: Fat 8%, Protein 5%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 8mg, Sodium 336mg, Total Carbohydrate 225g, Dietary Fiber 10g, Sugars 0g, Protein 13g, Vitamin A 418 units, Vitamin C 288 units, Calcium 0 units, Iron 7 units


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Prosciutto and Fruit

1 servings

fresh fig
fresh pear
fresh peach
seedless grapes
strained fresh lime juice
very thinly shaved prosciutto

PEEL FIGS, PEARS, AND PEACHES
REMOVE PITS FROM PEARS AND PEACHES
COMBINE FIGS, PEARS, PEACHES, AND GRAPES
SPRINKLE WITH LIME JUICE AND ALLOW TO STAND FOR 10-30 MINUTES CUT PROSCIUTTO INTO STRIPS
WRAP FRUIT CHUNKS WITH STRIPS
FASTEN WITH FRILLED TOOTHPICKS
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 20
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 8mg, Sodium 318mg, Total Carbohydrate 45g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 571 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units


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Quick Pecadillo

12 servings

6 pounds lean ground pork
1 cup minced onion
1/4 cup finely minced garlic
1 teaspoon peppercorns, tied in a sachet
1/4 teaspoon whole cloves, tied in a sachet
1 piece cinnamon stick, tied in a sachet
1/2 cup seedless raisins
1/2 cup slivered blanched almonds
2 pounds tomato concasse

SAUTE GROUND PORK WITH ONIONS AND GARLIC UNTIL WELL BROWNED
ADD SACHET, RAISINS, ALMONDS, AND TOMATOES-MIX WELL
COOK OVER A VERY LOW FLAME UNTIL ALMOST DRY, STIRRING OFTEN
REMOVE FROM HEAT
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 441 - Calories from Fat 178
Percent Total Calories From: Fat 40%, Protein 48%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 143mg, Sodium 160mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 489 units, Vitamin C 25 units, Calcium 0 units, Iron 3 units


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Red Cooked Pork

16 servings

6 pounds boneless pork loin
2 whole star anise
3 slices fresh ginger root
1 tablespoon Szechuan peppercorn
1 cup soy sauce
4 cups pork stock or water
2 tablespoons sugar
2 trimmed scallions
1/4 cup rice wine

COMBINE SOY, STOCK OR WATER, AND SACHET IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL AND ADD THE PORK
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL PORK IS TENDER
SERVE HOT OR ALLOW TO COOL IN THE COOKING LIQUID AND SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 321 - Calories from Fat 170
Percent Total Calories From: Fat 53%, Protein 42%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 109mg, Sodium 1140mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 13 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Roast Beef Hash

25 servings

4 cups finely minced onions
1/2 cup corn oil
6 pounds small dice, boneless cooked beef
6 pounds small dice, cooked red potatoes
2 to 1 cup tomato sauce or unsalted beef stock
kosher salt, to taste
freshly ground black pepper, to taste
small dice green bell pepper
small dice celery

HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM-MODERATE FLAME
ADD THE ONIONS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL TENDER COMBINE ONIONS, BEEF, AND POTATOES-MIX WELL
ADD THE STOCK OR TOMATO SAUCE, JUST UNTIL WELL MOISTENED SEASON TO TASTE WITH SALT AND PEPPER
TRANSFER TO A LIGHTLY GREASED HOTEL PAN
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HOT
note: for alternate service, individual portions may be pan frie

Nutrition Facts
Amount Per Serving: Calories 342 - Calories from Fat 77
Percent Total Calories From: Fat 23%, Protein 44%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 92mg, Sodium 154mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 0 units, Vitamin C 18 units, Calcium 0 units, Iron 5 units


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Roast Beef Ribs au Jus

20 servings

20 pounds bone-in roast ready beef prime rib
8 ounces small dice onions
4 ounces small dice carrots
4 ounces small dice celery
2 quarts brown stock
kosher salt, to taste
pepper, to taste

PLACE THE MEAT, FAT SIDE UP, ON A RACK IN A ROASTING PAN
INSERT A MEAT THERMOMETER WITH BULB IN CENTER, NOT TOUCHING BONE
ROAST @ 300 DEGREES FOR 3-4 HOURS, TO AN INTERNAL TEMPERATURE OF 125 DEGREES FOR RARE, 135 FOR MEDIUM RARE, AND 145 DEGREES FOR MEDIUM
REMOVE MEAT FROM PAN AND ALLOW TO REST FOR 30 MINUTES BEFORE CARVING
DRAIN OFF ALL BUT 3-4 OUNCES OF FAT FROM PAN, RETAINING ALL JUICES
ADD THE MIREPOIX TO THE PAN, SET OVER HIGH HEAT, AND COOK UNTIL MIREPOIX IS BROWNED AND THE MOISTURE HAS EVAPORATED, LEAVING ONLY FAT, MIREPOIX, AND BROWN DRIPPINGS
POUR OF ANY EXCESS FAT
STIR 1 PINT OF STOCK INTO THE PAN
HEAT AND STIR OVER A HIGH FLAME, TO DISSOLVE DRIPPINGS COMBINE DEGLAZED LIQUID, MIREPOIX, AND REMAINING STOCK IN A SAUCEPAN, OVER A MODERATE FLAME
SIMMER UNTIL REDUCED BY ONE-THIRD
STRAIN THROUGH A CHINOIS INTO A BAIN MARIE
SKIM FAT CAREFULLY
SEASON TO TASTE WITH SALT AND PEPPER
STAND THE ROAST ON IT'S WIDEST END
CUT BESIDE THE BONE TO FREE THE MEAT
THEN CUT ACROSS THE GRAIN INTO INDIVIDUAL SERVINGS
SERVE HOT, WITH 1-1/2 OUNCES JU

Nutrition Facts
Amount Per Serving: Calories 663 - Calories from Fat 290
Percent Total Calories From: Fat 44%, Protein 55%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 13g, Cholesterol 268mg, Sodium 674mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 91g, Vitamin A 1605 units, Vitamin C 2 units, Calcium 0 units, Iron 10 units


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Roast Loin of Pork

25 servings

17 pounds center-cut bone-in pork loin
kosher salt
pepper
1 teaspoon sage
8 ounces minced onions
4 ounces minced carrots
4 ounces minced celery
1 quart white stock
1 quart milk
5 ounces flour
1 heavy cream
kosher salt
freshly ground black pepper

REMOVE CHINE BONES WITH A MEAT SAW SO LOINS MAY BE SEPARATED INTO CHOPS WHEN COOKED
RUB THE LOINS WITH SALT, PEPPER, AND SAGE
PLACE CHINE BONES INTO THE BOTTOM OF A ROASTING PAN
PLACE LOINS, FAT SIDE UP, ON TOP OF THE BONES
INSERT A MEAT THERMOMETER INTO THE THICKEST PART OF THE MUSCLE
ROAST @ 325 DEGREES FOR 60 MINUTES
PLACE MIREPOIX INTO THE BOTTOM OF THE PAN AND BASTE WITH FAT ROAST @ 325 DEGREES FOR 60-90 MINUTES, TO AN INTERNAL TEMPERATURE OF 160 DEGREES
REMOVE ROAST FROM PAN, KEEP WARM
SET ROASTING PAN OVER A MODERATE FLAME
COOK UNTIL MIREPOIX HAS BROWNED AND MOISTURE HAS EVAPORATED
DRAIN OFF AND RESERVE FAT
DEGLAZE PAN WITH STOCK
COMBINE CONTENTS WITH MILK IN A SAUCEPAN, OVER A MEDIUM-LOW FLMAE
SKIM WELL
HEAT 5 OUNCES OF THE RESERVED FAT IN A SKILLET
ADD THE FLOUR, HEAT AND WHISK TO MAKE A HONEY-COLORED ROUX ADD THE ROUX TO THE SAUCEPAN
HEAT AND STIR UNTIL THICKENED AND SLIGHTLY REDUCED
STRAIN THROUGH A CHINOIS
FINISH GRAVY WITH HEAVY CREAM
ADJUST THE SEASONINGS
CUT BETWEEN THE RIBS INTO CHOPS
SERVE HOT, WITH 2 OUNCES GRAV

Nutrition Facts
Amount Per Serving: Calories 527 - Calories from Fat 213
Percent Total Calories From: Fat 40%, Protein 54%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 200mg, Sodium 333mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 71g, Vitamin A 1357 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units


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Roast Rack of Lamb

8 servings

2 rack of lamb, 8 ribs each
kosher salt
pepper
thyme
2 tablespoons very finely minced garlic
2 cups white or brown veal stock
1/4 cup minced garlic
1 cup finely ground fresh breadcrumbs
1/3 cup minced parsley
1 tablespoon room temperature unsalted butter

REMOVE CHINE BONE AND SEPARATE RACK INTO TWO HALVES
CUTOFF ENDS OF BONES WITH A CLEAVER OR SAW AND RESERVE FOR SOUP
TRIM OFF EXCESS FAT FROM TOP OF MEAT, LEAVING A THIN LAYER PLACE CHINE BONES INTO THE BOTTOM OF A ROASTING PAN
PLACE MEAT, FAT SIDE UP, ON TOP OF THE BONES
SEASON WITH SALT, PEPPER, AND THYME
ROAST @ 450 DEGREES FOR 30 MINUTES, UNTIL RARE TO MEDIUM-RARE
REMOVE FROM PAN AND KEEP WARM, LEAVING CHINE BONES IN PAN SET PAN OVER A MODERATE FLAME TO CARAMELIZE THE JUICES AND CLARIFY THE FAT
POUR OFF THE FAT
ADD GARLIC TO THE PAN AND COOK FOR 1 MINUTE
ADD STOCK, HEAT AND STIR TO DEGLAZE THE PAN AND DISSOLVE THE DRIPPINGS
HEAT UNTIL REDUCED BY HALF
STRAIN THROUGH A CHINOIS
DEGREASE AS NEEDED
SEASON TO TASTE
SPREAD THE TOPS OF THE RACKS WITH THE SOFTENED BUTTER COMBINE THE GARLIC, BREADCRUMBS, AND PARSLEY AS THE PERSILLADE
PACK THE TOPS OF THE RACKS WITH THE PERSILLADE
BROWN UNDER THE SALAMANDER
CUT BETWEEN RIBS INTO CHOPS
SERVE 2 CHOPS PER PORTION HOT, WITH 1 OUNCE JU

Nutrition Facts
Amount Per Serving: Calories 91 - Calories from Fat 21
Percent Total Calories From: Fat 23%, Protein 15%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 302mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 254 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Salisbury Steak with Sour Cream Sauce

25 servings

3 cups finely minced onions
2 cups minced celery
1/4 cup vegetable oil
3 cups soft fresh breadcrumbs
1 cup unsalted beef stock
7 pounds ground round
5 beaten eggs
1 tablespoon kosher salt
1/2 teaspoon pepper
6 cups sour cream sauce

HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
DIVIDE MIXTURE INTO 6-OUNCE PORTIONS
FORM EACH PORTION INTO A 1/2-INCH PATTIE
PLACE ONTO A BAKING SHEET
BAKE @ 350 DEGREES FOR 30 MINUTES
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WITH 2 OUNCES SAUC

Nutrition Facts
Amount Per Serving: Calories 604 - Calories from Fat 446
Percent Total Calories From: Fat 74%, Protein 17%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 19g, Cholesterol 173mg, Sodium 532mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 335 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Sauerbraten

25 servings

10 pounds boneless beef bottom round
4 cups red wine vinegar
1 pound sliced onion
8 ounces sliced carrots
2 tablespoons minced garlic
2 ounces brown sugar
2 whole bay leaves
3 whole cloves
1 teaspoon crushed peppercorns
2 teaspoons kosher salt
8 ounces sour cream
4 ounces finely ground gingersnaps
4 ounces flour
4 ounces unsalted butter
2 ounces sugar

note: if preparing in large quantities and using the whole bottom round;
separate the eye of round and cut int remainder into two halves to leave three pieces of approximately equal size
PLACE TRIMMED BEEF INTO A NON-METALLIC CROCK OR BARREL
ADD REMAINING INGREDIENTS (except red wine and gingersnap crumbs)
ADD EQUAL PARTS ADDITIONAL VINEGAR AND WATER TO COVER COVER AND CHILL FOR 3-4 DAYS, TURNING MEAT IN MARINADE DAILY REMOVE MEAT FROM MARINADE, DRY THOROUGHLY WITH A TOWEL HEAT OIL IN A DUTCH OVEN OR A LARGE SKILLET
ADD MEAT AND BROWN WELL ON ALL SIDES
REMOVE MEAT TO A BRAZIER
STRAIN THE MARINADE
ADD THE VEGETABLES TO THE MEAT
ADD THE STRAINED MARINADE TO COVER THE MEAT BY HALF
BAKE, COVERED, @ 300 DEGREES FOR 2-3 HOURS, UNTIL TENDER REMOVE MEAT TO A HOTEL PAN, SET ASIDE
STRAIN 2 QUARTS OF THE BRAIZING LIQUID INTO A SAUCEPAN, OVER A MODERATE FLAME
SKIM OFF FAT
BRING TO A BOIL AND REDUCE BY ONE-FOURTH
ADD THE SWEETENED ROUX
BOIL FOR 2-3 MINUTES
ADD THE GINGERSNAP CRUMBS, REDUCE HEAT, AND SIMMER FOR 3-4 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND LET STAND FOR 5 MINUTES
SLICE THE MEAT ACROSS THE GRAIN
SERVE HOT, 4 OUNCES MEAT PER PORTION, OVERLAPPING THE SLICES TOP EACH PORTION WITH 2 OUNCES SAUC

Nutrition Facts
Amount Per Serving: Calories 488 - Calories from Fat 248
Percent Total Calories From: Fat 51%, Protein 32%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 12g, Cholesterol 130mg, Sodium 302mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 2754 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Sausage Puffs

1 servings

pepperoni, or spicy sausage
frozen puff pastry, thawed
egg, beaten with water

SLICE THE SAUSAGE TO A THICKNESS OF 1/8-INCH
CUT SLICES INTO QUARTERS OR SQUARES APPROXIMATELY 1/2x1/2-INCH
ROLLOUT PUFF PASTRY TO A THICKNESS OF 1/8-INCH
ARRANGE SAUSAGE PIECES ON ONE HALF, 2 TO A STACK, SPACED ABOUT 1-INCH APART
BRUSH BETWEEN STACKS WITH EGG WASH
BRUSH REMAINING HALF WITH EGG WASH AND FOLD OVER SAUSAGE HALF
PRESS TO SEAL BETWEEN STACKS
CUT WITH A KNIFE OR PASTRY WHEEL
PIERCE TOP OF EACH PACKAGE WITH A FORK
COVER AND CHILL THOROUGHLY
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 400 DEGREES UNTIL LIGHTLY BROWNED
REMOVE FROM OVEN
ARRANGE ONTO A SERVING PLATTER
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 206
Percent Total Calories From: Fat 70%, Protein 18%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 8g, Cholesterol 235mg, Sodium 729mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Shish Kebab

25 servings

25 large steel or bamboo skewers
10 pounds trimmed boneless leg of lamb
4 cups olive oil
1/2 cup strained fresh lemon juice
1/3 cup minced garlic
4 teaspoons kosher salt
2 teaspoons pepper
1 teaspoon ground oregano

CUT LAMB INTO 1-INCH CUBES
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 48 HOURS
THREAD MEAT IN 6-OUNCE PORTIONS ONTO SKEWERS
GRILL OR BROIL UNTIL BROWNED ON ALL SIDES AND COOKED MEDIUM SERVE HOT, WITH BROILED VEGETABLES, OVER RICE PILA

Nutrition Facts
Amount Per Serving: Calories 543 - Calories from Fat 385
Percent Total Calories From: Fat 71%, Protein 28%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 8g, Cholesterol 116mg, Sodium 489mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 5 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Simmered Corned Beef

15 servings

5 pounds trimmed corned beef brisket

COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON
CUT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 259
Percent Total Calories From: Fat 70%, Protein 30%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1718mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units


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Smoked Ham Hash

25 servings

4 cups finely minced onions
1/2 cup vegetable oil
6 pounds small dice smoked ham
6 pounds peeled small dice, cooked red or white potatoes
2 to 1 cup tomato sauce or beef stock
kosher salt, to taste
pepper, to taste
diced green bell pepper
diced celery

HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM-MODERATE FLAME
ADD THE ONIONS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL TENDER COMBINE ONIONS, HAM, AND POTATOES-MIX WELL
ADD THE STOCK OR TOMATO SAUCE, JUST UNTIL WELL MOISTENED SEASON TO TASTE WITH SALT AND PEPPER
TRANSFER TO A LIGHTLY GREASED HOTEL PAN
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HOT
note: for alternate service, individual portions may be pan frie

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 168
Percent Total Calories From: Fat 46%, Protein 23%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 43mg, Sodium 1440mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 0 units, Vitamin C 42 units, Calcium 0 units, Iron 2 units


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Sofrito

8 servings

3/4 cup peanut oil
1 cup seeded, medium dice green bell pepper
1 cup seeded diced green chiles
3 cups medium dice onions
1/3 cup minced garlic
8 sprigs cilantro
1 teaspoon oregano
1 cup medium dice baked ham
1/4 tablespoon powdered saffron, or annato

COMBINE ONE-THIRD THE PEANUT OIL, BELL PEPPERS, CHILES, ONIONS, GARLIC, CILANTRO, AND OREGANO IN A FOOD PROCESSOR PROCESS TO FINELY CHOP
ADD THE HAM, PULSE TO MIX WELL
HEAT REMAINING PEANUT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
SPRINKLE WITH POWDERED SAFFRON OR ANNATO SEEDS
ADD THE PUREED MIXTURE-MIX WELL
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 12-15 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL UNTIL NEEDED
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 269 - Calories from Fat 205
Percent Total Calories From: Fat 76%, Protein 7%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 7mg, Sodium 441mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 234 units, Vitamin C 35 units, Calcium 0 units, Iron 1 units


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Spinach Boreks

50 servings

2 pounds cleaned and trimmed fresh spinach
1/4 cup unsalted butter
1/4 cup minced onion
1 tablespoon minced scallions
1 tablespoon minced fresh dill weed
1 pound finely crumbled feta cheese
1/2 tablespoon kosher salt
1/2 teaspoon white pepper
25 sheets frozen filo dough, thawed
1/2 cup melted unsalted butter

BLANCH SPINACH IN BOILING-SALTED WATER UNTIL WILTED
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
WRAP INTO A COTTON TOWEL AND SQUEEZE DRY
FINELY MINCE
HEAT UNSALTED BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SCALLIONS
HEAT AND STIR FOR 4-5 MINUTES, REMOVE FROM HEAT
STIR IN SPINACH AND DILL-MIX WELL
STIR IN CRUMBLED CHEESE-MIX WELL
SEASON WITH SALT AND PEPPER
REMOVE 1 SHEET OF FILO DOUGH, CUT IN HALF LENGTHWISE
BRUSH WITH MELTED BUTTER
PLACE 2 TABLESPOONS FILLING MIXTURE ONTO ONE END OF EACH STRIP
FOLD A CORNER OVER TO COVER THE FILLING AND FORM A TRIANGLE CONTINUE TO FOLD FILLING MIXTURE OVER, FORMING TRIANGLES TO THE END OF THE STRIP
FOLD REMAINING FILLED STRIP, SET ASIDE
REPEAT WITH REMAINING FILLING AND FILO DOUGH
PLACE ONTO A BUTTERED BAKING SHEET
BRUSH WITH MELTED BUTTER
BAKE @ 375 DEGREES FOR 20-25 MINUTES
REMOVE TO DRAIN BRIEFLY ON PAPER TOWELS
ARRANGE ONTO A SERVING PLATTER
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 43
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 222mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1366 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Stewed Beef Chuck

25 servings

10 pounds lean boned beef chuck roast
1 cup large dice onion
1 cup large dice carrot
1 cup large dice celery
2 tablespoons minced garlic
1 whole bay leaf
1/2 teaspoon peppercorns
2 whole cloves
6 sprigs parsley
kosher salt, to taste

COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLES BOILED IN COOKING LIQUI

Nutrition Facts
Amount Per Serving: Calories 289 - Calories from Fat 140
Percent Total Calories From: Fat 48%, Protein 49%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 118mg, Sodium 194mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 5 units


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Stuffed Lamb Shoulder

10 servings

4 ounces minced onions
1 teaspoon minced garlic
2 ounces unsalted butter or vegetable oil
2 cups fresh breadcrumbs
1/3 cup minced parsley
1/2 teaspoon rosemary
1/4 teaspoon black pepper
1 beaten egg
4 pounds boneless lamb shoulder
4 ounces minced onions
2 ounces minced celery
2 ounces minced carrots
2 ounces flour
1 quart beef or lamb-based brown stock
4 ounces canned tomatoes

FOR STUFFING, SAUTE 4 OUNCES ONIONS AND GARLIC IN OIL, UNTIL SOFTENED, COOL
COMBINE WITH PARSLEY, BREADCRUMBS, ROSEMARY, BLACK PEPPER, EGG, AND 1/2 TEASPOON SALT-MIX WELL
LAY LAMB SHOULDER OUT FLAT, FAT SIDE DOWN
SPREAD WITH STUFFING MIXTURE, ROLLUP TIGHTLY, AND SECURE WITH STRING
RUB WITH OIL, SALT, PEPPER, AND ROSEMARY
PLACE ON A RACK, IN A ROASTING PAN
INSERT A THERMOMETER INTO THICKEST PART OF MEAT, NOT STUFFING
ROAST @ 325 DEGREES FOR 90 MINUTES
PLACE THE MIREPOIX INTO THE BOTTOM OF THE ROASTING PAN, BASTE WITH FAT
ROAST @ 325 DEGREES FOR AN ADDITIONAL 60 MINUTES, OR TO AN INTERNAL TEMPERATURE OF 160 DEGREES
REMOVE FROM PAN AND ALLOW TO REST FOR 30 MINUTES
SET PAN OVER A HIGH FLAME TO CLARIFY THE FAT AND BROWN THE MIREPOIX
DRAIN OFF ABOUT THREE-FOURTHS OF THE FAT
ADD FLOUR TO THE PAN, HEAT AND WHISK TO MAKE A BROWN ROUX STIR IN THE STOCK AND TOMATOES
HEAT AND STIR UNTIL THICKENED AND REDUCED TO THREE CUPS CAREFULLY SKIM EXCESS FAT
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
SEASON TO TASTE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 653 - Calories from Fat 418
Percent Total Calories From: Fat 64%, Protein 22%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 18g, Cholesterol 153mg, Sodium 607mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 1863 units, Vitamin C 5 units, Calcium 0 units, Iron 5 units


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Swedish Meatballs

25 servings

10 ounces minced onions
2 ounces vegetable oil
10 ounces dry breadcrumbs
2 cups milk
10 beaten eggs
5 pounds ground round
1 pound extra- lean ground pork
2 teaspoons dill
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
2 tablespoons salt
2 quarts heated brown sauce
2 cups heated half and half
1 teaspoon fresh dill weed, as garnish

SAUTE THE ONIONS IN OIL UNTIL TENDER, WITHOUT BROWNING
REMOVE FROMHEAT TO COOL COMPLETELY
COMBINE BREADCRUMBS, MILK, AND EGGS AND LET STAND FOR 15 MINUTES
COMBINE GROUND MEATS, COOLED ONIONS, AND MILK MIXTURE IN A LARGE BOWL
ADD THE SPICES AND SALT-MIX GENTLY UNTIL WELL COMBINED
DIVIDE INTO 2 OUNCE PORTIONS WITH A #20 SCOOP
PLACE ONTO A SHEET PAN
BROWN IN A 400 DEGREE OVEN
ARRANGE MEATBALLS, IN A SINGLE LAYER, IN BAKING PANS
STIR TOGETHER BROWN SAUCE, HEATED HALF & HALF, AND DILL
POUR OVER MEATBALLS
BAKE, COVERED, @ 325 DEGREES FOR 30 MINUTES, UNTIL WELL COOKED
SKIM FAT FROM SAUCE
SERVE HOT, 3 MEATBALLS AND 2 OUNCES SAUCE PER PORTIO

Nutrition Facts
Amount Per Serving: Calories 481 - Calories from Fat 317
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 13g, Cholesterol 184mg, Sodium 1197mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 237 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Swiss Steak

25 servings

25 beef top round steak, about 5oz each
1 cup vegetable oil
2 cups very finely diced onions
1 cup bread flour
10 cups unsalted beef stock
2/3 cup tomato puree
2 whole bay leaves
kosher salt, to taste
pepper, to taste

PAT STEAKS DRY WITH A CLEAN TOWEL
HEAT OIL IN A LARGE HEAVY SKILLET, OVER A MODERATE FLAME BROWN STEAKS WELL ON BOTH SIDES
REMOVE TO A BAKING PAN
ADD ONIONS TO THE SKILLET, HEAT AND STIR TO COLOR SLIGHTLY WHISK IN FLOUR, HEAT AND STIR TO A LIGHT BROWN COLOR GRADUALLY WHISK IN BROTH AND TOMATO PUREE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL SLIGHTLY THICKENED
ADD BAY LEAVES
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT, POUR OVER STEAKS IN THE BAKING PAN
COVER AND BRAISE @ 300 DEGREES FOR 2 HOURS, UNTIL TENDER SERVE HO

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 82
Percent Total Calories From: Fat 72%, Protein 8%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 1mg, Sodium 362mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 97 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Swiss Steak in Tomato

25 servings

25 beef top round steak, about 5 oz each
1 cup vegetable oil
2 cups very finely diced onions
2/3 cup bread flour
5 cups unsalted beef stock
40 ounces chopped canned tomatoes
20 ounces tomato puree
2 whole bay leaves
1 teaspoon oregano
1 teaspoon basil
minced parsley

PAT STEAKS DRY WITH A CLEAN TOWEL
HEAT OIL IN A LARGE HEAVY SKILLET, OVER A MODERATE FLAME BROWN STEAKS WELL ON BOTH SIDES, REMOVE TO A BAKING PAN
ADD ONIONS TO THE SKILLET, HEAT AND STIR TO COLOR SLIGHTLY WHISK IN FLOUR, HEAT AND STIR TO A LIGHT BROWN COLOR GRADUALLY WHISK IN BROTH AND TOMATOES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL SLIGHTLY THICKENED
STIR IN TOMATO PUREE, BAY LEAVES, OREGANO, AND BASIL-MIX WELL SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT, POUR OVER STEAKS IN THE BAKING PAN
COVER AND BRAISE @ 300 DEGREES FOR 2 HOURS, UNTIL TENDER REMOVE STEAKS, KEEP WARM
REDUCE BRAISING LIQUID, UNTIL WELL THICKENED
POUR OVER STEAKS, GARNISH WITH PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 82
Percent Total Calories From: Fat 66%, Protein 7%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 1mg, Sodium 236mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 608 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Tournedos Bearnaise

1 servings

2 tablespoons clarified unsalted butter
2 tournedos, of beef filet, about 3oz each
1/4 cup heated Bearnaise sauce
1/2 cup watercress
allumette potato

HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE BEEF AND SAUTE UNTIL WELL BROWNED ON BOTH SIDES AND COOKED TO DESIRED DONENESS
REMOVE TO A HEATED DINNER PLATE AND TOP WITH BEARNAISE SAUCE
GARNISH WITH WATERCRESS AND COOKED ALLUMETTE POTATOES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 610 - Calories from Fat 364
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 25g, Cholesterol 110mg, Sodium 343mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 2296 units, Vitamin C 38 units, Calcium 0 units, Iron 3 units


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Tournedos Bordelaise

1 servings

2 tablespoons clarified unsalted butter
2 tournedos, of beef filet, about 3oz each
1 slice poached beef marrow
1 cup Bordelaise sauce
watercress
fried allumette potato

HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE BEEF AND SAUTE UNTIL WELL BROWNED ON BOTH SIDES AND COOKED TO DESIRED DONENESS
REOVE TO A HEATED DINNER PLATE AND TOP WITH BEEF MARROW AND BORDELAISE SAUCE
GARNISH WITH WATERCRESS AND ALLUMETTE POTATOES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1537 - Calories from Fat 1079
Percent Total Calories From: Fat 70%, Protein 13%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 120g, Saturated Fat 70g, Cholesterol 507mg, Sodium 1496mg, Total Carbohydrate 66g, Dietary Fiber 2g, Sugars 0g, Protein 48g, Vitamin A 3476 units, Vitamin C 33 units, Calcium 0 units, Iron 5 units


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Tournedos Chasseur

1 servings

2 tablespoons clarified unsalted butter
2 tournedos, of beef filet, about 3oz each
2 tablespoons dry white wine
1/4 cup Chasseur sauce
watercress
fried allumette potato

HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE BEEF AND SAUTE UNTIL WELL BROWNED ON BOTH SIDES AND COOKED TO DESIRED DONENESS
REMOVE TO A HEATED SERVING PLATE
DEGLAZE PAN WITH WHITE WINE
ADD CHASSEUR SAUCE, BRING TO A SIMMER, AND POUR OVER TOURNEDOS
GARNISH WITH WATERCRESS AND ALLUMETTE POTATOES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 628 - Calories from Fat 364
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 25g, Cholesterol 110mg, Sodium 338mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 1591 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units


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Tournedos Rossini

1 servings

2 tablespoons clarified unsalted butter
2 tournedos, of beef filet, about 3oz each
2 tablespoons unsalted butter
2 slices bread, cut the same size as the tournedos
1 slice pate, de foie gras
1 slice black truffle
3 to 2 tablespoons Madeira sauce
watercress
fried alumette potato

HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE BEEF AND SAUTE UNTIL WELL BROWNED ON BOTH SIDES AND COOKED TO DESIRED DONENESS
REMOVE TO A HEATED PLATTER
MELT BUTTER IN SKILLET, ADD BREAD AND COOK UNTIL GOLDEN PLACE STEAK ON BREAD ON A HEATED DINNER PLATE
TOP WITH PATE DE FOIE GRAS AND TRUFFLE
COAT LIGHTLY WITH MADEIRA SAUCE
GARNISH WITH WATERCRESS AND ALLUMETTE POTATOES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 798 - Calories from Fat 441
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 29g, Cholesterol 130mg, Sodium 491mg, Total Carbohydrate 78g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 1864 units, Vitamin C 31 units, Calcium 0 units, Iron 4 units


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Tournedos Vert-Pre

1 servings

2 tablespoons clarified unsalted butter
2 tournedos, of beef filet, about 3oz each
2 slices Maitre d'hotel butter
1/2 cup watercress
fried allumette potato

HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE BEEF AND SAUTE UNTIL WELL BROWNED ON BOTH SIDES AND COOKED TO DESIRED DONENESS
REMOVE TO A HEATED SERVING PLATE AND TOP WITH MAITRE D'HOTEL BUTTER
GARNISH WITH WATERCRESS AND ALLUMETTE POTATOES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 636 - Calories from Fat 415
Percent Total Calories From: Fat 65%, Protein 4%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 29g, Cholesterol 125mg, Sodium 30mg, Total Carbohydrate 49g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 2524 units, Vitamin C 38 units, Calcium 0 units, Iron 3 units


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Veal Chops Aurora

24 servings

24 veal loin chops, about 6oz each
vegetable oil, for frying
6 cups Aurora sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 41
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 13mg, Sodium 122mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Veal Chops Charcutiere

24 servings

24 veal loin chops, about 6oz each
vegetable oil, for frying
6 cups Charcutiere sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATTER
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 20
Percent Total Calories From: Fat 54%, Protein 10%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 341mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Veal Chops Demiglace

24 servings

24 veal loin chops, about 6oz each
vegetable oil, for frying
6 cups demiglace

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 20
Percent Total Calories From: Fat 54%, Protein 10%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 341mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Veal Chops Hungarian

24 servings

24 veal loin chops, about 6oz each
vegetable oil, for frying
6 cups Hungarian sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 41
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 13mg, Sodium 122mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Veal Chops Ivory

24 servings

24 veal loin chops, about 6oz each
vegetable oil, for frying
6 cups Ivory sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 41
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 13mg, Sodium 122mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Veal Chops Mushroom

24 servings

24 veal loin chops, about 6oz each
vegetable oil, for frying
6 cups mushroom sauce

HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 20
Percent Total Calories From: Fat 54%, Protein 10%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 341mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
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