Yield: 24 servings
Ingredients
| Measure |
|
| 20 lbs. |
Bone-in beef short ribs, trimmed, cut into individual rib portions (48 each) |
| 6 oz. |
Salt |
| 2-1/2 Tbsp. |
Ground black pepper |
| 4 oz. |
Oil |
| 2 lbs. |
Onions, coarsely chopped |
| 1 lb. + 4 oz. |
Carrots, coarsely chopped |
| 1 lb. |
Celery, coarsely chopped |
| 2-1/2 oz. |
Garlic, coarsely chopped |
| 6 lbs. |
Roma tomatoes, chopped |
| 1 qt. |
Dry red wine |
| 4 oz. |
Tomato paste |
| 8 sprigs |
Fresh thyme |
| 8 springs |
Fresh Rosemary |
| 1-1/2 gal. |
Chicken broth or vegetable broth, divided |
| 6 oz. |
Grey Poupon Country Dijon Mustard | |
 |
|
Procedure
Season: Ribs with salt and pepper. Heat oil in large braising pan on medium heat. Add ribs; cook until browned on all sides, turning occasionally. Remove from pan; set aside. Add onions, carrots, celery and garlic to pan; cook until vegetables are caramelized. Add tomatoes, tomato paste and herbs; stir in wine to deglaze pan. Return ribs to pan. Add 1-1/4 gal. chicken broth. Cover pan. Bake in 325°F convection oven 3-1/2 to 4 hrs. or until ribs are done and tender, adding 1 qt. remaining broth after 2 hrs. Remove ribs from liquid; cover ribs to keep warm. Discard vegetables. Skim fat from reserved liquid in pan; strain liquid into saucepan. Bring to boil; simmer until slightly thickened. Stir in mustard. Serve 1/4 cup sauce with each serving of ribs.
For each serving: Spoon 2 ribs over 1/2 cup hot mashed roasted potatoes or cooked long-grain white rice; top with 1/4 cup sauce. |
Yield: about 5-1/2 gal. or 36 servings, 2-1/2 cups each
Ingredients
| Measure |
Pulled Chicken |
| 1 oz. |
Garlic Powder |
| 3 Tbsp. |
Ground black pepper |
| 3 Tbsp. |
Paprika |
| 3 Tbsp. |
Ground red pepper (cayenne) |
| 19 oz. |
Grey Poupon Classic Dijon Mustard |
| 9 lbs. |
Boneless skinless chicken breasts (1/4 lb. each) (36 each) |
| |
Asian Salad Dressing |
| 11 oz. |
Peanut oil |
| 5-1/2 oz. |
Soy sauce |
| 5-12 oz. |
Lime juice |
| 4 oz. |
Red wine vinegar |
| 3-1/2 oz. |
Pickled ginger, chopped |
| 4 oz. |
Honey |
| 3 oz. |
Grey Poupon Classic Dijon Mustard |
| 1-12 oz. |
Sesame oil |
| 1 tsp. |
Garlic, minced |
| 1 tsp. |
Shallots, minced |
| to taste |
Salt and pepper |
| |
Salad |
| 1 lb. + 12 oz. |
Spring lettuce mix |
| 4 lbs. + 8 oz. |
Napa cabbage, thinly sliced |
| 2 lbs. +14 oz. |
Carrots, shaved |
| 1 lb. + 12 oz. |
Red onions, julienned |
| 1 lb. + 8 oz. |
Red peppers, julienned |
| 8 oz. |
Won ton wrappers, cut into strips, fried |
| 9 oz. |
Green onions, chopped |
| 1-1/2 Tbspz. |
Sesame seeds, toasted | |
 |
Procedure
Pulled Chicken: Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full-sheet pans. Sprinkle with seasoning mixture. Bake in 350°F convection oven 10 to 12 min. or until done (165°F). Cool completely. Shred chicken with fork or fingers; set aside.
Asian Salad Dressing: Whisk all ingredients until well blended. Refrigerate until ready to use.
For each serving: Toss 1-1/2 cups lettuce mix and 1 cup cabbage with 1/2 cup each carrots and Pulled Chicken, 1/4 cup red onions and about 2 Tbsp. red peppers. Add 2 Tbsp. Asian Salad Dressing; toss to coat. Top with 1/4 cup won ton strips, 1 Tbsp. green onions and 1/8 tsp. sesame seeds.
Make Ahead: Asian Salad Dressing can be prepared ahead of time. Refrigerate up to 48 hrs. before whisking and using as directed.
|
Yield: 24 servings, 1 sandwich each
Ingredients
| Measure |
|
| 3 lbs. + 12 oz. |
Canned tuna in water, drained, flakedd |
| 1 lb. |
KRAFT MAYO Real Mayonnaise |
| 1 lb. + 14 oz. |
Grey Poupon Classic Dijon Mustard, divided |
| 6 oz. |
Pickles, finely chopped |
| 6 oz. |
Celery, finely chopped |
| 6 oz. |
Canned hearts of palm, drained, finely chopped |
| 3 oz. |
Red onions, finely chopped |
| 3 Tbsp. |
Fresh parsley, chopped |
| 3/4 tsp. |
Ground black pepper |
| 3 lbs. |
Whole wheat bread, sliced, toasted (48 slices) |
| 3 lbs. |
Tomatoes, each cut into 6 slices (8 each) |
| 1 lb. + 8 oz. |
Oscar Mayer Bacon, cooked, drained (48 slices) |
| 12 oz. |
Boston lettuce leaves (48 slices) | |
 |
|
Procedure
Combine: Tuna, mayonnaise, 3/4 cup mustard, pickles, celery, hearts of palm, onions, parsley and pepper. Refrigerate until ready to use.
For each serving: Spread 1 toast slice with 1 Tbsp. remaining mustard. Top with 1/2 cup tuna mixture and 2 each tomato slices, bacon slices and lettuce leaves. Cover with second toast slice.
Substitute: Prepare with sourdough bread.
|
|
|
|