Quick and Easy Recipes for a Healthier, Happier YOU!
Beef Hayashi
Indulge in the ultimate comfort food: Hayashi Rice with tender pot roast in a rich, savory Hayashi Sauce. The perfect harmony of caramelized onions, Demi-Glace, tomato puree, Worcestershire, Soy, and ketchup creates a mouthwatering symphony of flavors. Serve with or over a bed of fluffy white rice for a truly satisfying meal.
INGREDIENTS
2 Cups Jasmine Rice
1 Cup Prepared Savory Choice Demi-Glace Concentrate
½ Cups Tomato Puree
2 Tbsp. Worcestershire Sauce
2 Tbsp. Soy Sauce
2 Tbsp. ketchup
2 Tbsps. Unsalted Butter
1 lbs. Bonewerks Beef Pot Roast
2 Onions Thinly Sliced
INSPIRATION
Tender Bonewerks pot roast, perfectly caramelized onions, and a tantalizing blend of Demi-Glace, tomato puree, Worcestershire, Soy, and ketchup. Let the flavors meld as you cook the sauce to perfection. Add the hearty pot roast, give it a good stir, and top it off with a final touch of butter before serving. Plate up a portion of fluffy white rice and generously ladle the flavorful Hayashi Sauce over it. Prepare for a delightful meal that satisfies both the palate and the soul.
Beef Short Rib Money Purses
A creative way to stretch our Bonewerks Short Ribs for appetizers!
INGREDIENTS
1 lb. Bonewerks Short Ribs (Demi in packaging set aside)
1 Tbsp. butter
1 Cup Diced Shiitake Mushrooms
3 Bunches Scallions (White parts and greens divided)
2 Tbsp. Soy Sauce
Chili Flakes
Wonton Wrappers
1 Beaten Egg
3 Tbsp. Vegetable Oil
INSPIRATION
In a pan, sauté Shiitakes in butter until browned. Add sliced scallion whites, shredded short ribs, 1T soy sauce, chili flakes, ¼C of the beef demi from the packaging. Blanch the green portion of the scallions and set aside for tying the purses later. Lay out the wonton wrappers, brush the inside with the egg wash, place 1T of the short rib mixture into the middle of the wonton, pull up and squeeze together the edges of the wonton until it looks like a money bag and is well sealed. Tie one of the scallion greens on the top of the purse. To cook the purses; heat up the oil in a pan with a lid, add the purses and pan fry until the bottoms of the purses are browned. Add enough water to the pan to cover the bottom third of the purses, cover with the lid and cook for another 7 minutes. Stir together the remaining demi and soy sauce as a dipping sauce for the purses.
Italian Dip
A twist on the classic French Dip, this combines chicken with Marsala wine and mushrooms to offer a sandwich that overflows with Italian comfort food Sandwich flavor!
INGREDIENTS
Toasted baguette/Sourdough bread or roll,
Chicken Breast/Thigh Meat
Portobello mushrooms
Roasted Red Pepper
Fontina Cheese
Savory Choice Demi Glace
Marsala Wine
INSPIRATION
Toasted baguette or Sourdough bread or roll, cooked chicken breast/thigh meat, Portobello mushrooms, roasted red pepper and fontina cheese. Savory Choice Demi Glace infused with Marsala Wine for the dip. Oven roast the chicken with Portobello mushroom, coat with Marsala Demi. Place on the baguette/roll, then add roasted red peppers & cheese; place in oven for 3 minutes. Serve hot with Marsala demi dip!
Pot Roast Pappardelle
Rich flavors abound in this simple to execute pasta dish. Let SC Veal Demi do all the work as you prepare a 5 star pasta in 5 minutes.
INGREDIENTS
Egg Noodles Al Dente
Olive Oil
Bonewerks Shredded Pot Roast
2 tbsp. Savory Choice Demi Glace
Red Wine
Grated Parmesan
Chopped Chives
INSPIRATION
Prepare egg noodles al dente and set aside to cool, tossed in a little bit of olive oil . Add shredded pot roast and 2 tbsp. Beef demi glace to sauté pan. Bring to bubble and add a splash of red wine. Add egg noodles and toss together. Plate and finish with fresh grated parmesan and chopped chives.
Perfect Roast Beef
Perfect roast beef with demi-glace sauce is a dinner party worthy dish. A serious dinner party dish. For when you really want to impress. When you want to pull out all the stops.
Demi-glace and reverse sear are what make this work
Demi-glace is what makes this work. It is one of the secret weapons in the high-end restaurant arsenal. Learn from them. Add it to your arsenal.
It’s real work to make but you can freeze it. Just pull it out when you need a flavour grenade to push your cooking into the stratosphere. Pretty flowery description. I know. But it’s that good.
INGREDIENTS
1 3-4 lb striploin roast
1/2 cup chicken or veal stock
1 cup demi glace - recipe link below
fleur de sel optional but great little flavour bombs
INSPIRATION
A couple hours before you start cooking, take your roast out of the fridge. Season with salt and coarsely ground pepper. Let it warm up a bit.
Pre-heat your to around 235F. Your oven swings and probably isn't exactly right. You will be relying on your instant read thermometer so don't worry too much about the exact oven temperature.
Place the roast in an roasting dish that can go from the oven to the stovetop. You want something that's not too much bigger than the roast. Leave your big turkey roaster in the cupboard.
Slow-roast the beef for about 1 hour. A striploin isn't a big thick hunk of beef so it will cook fairly quickly. After an hour start checking the internal temperature.
When the roast reaches 118F degrees (rare)/123F (medium rare)/128 (medium) remove the roast from the oven. It will rest while you heat up your oven for the final sear. It can sit for 30-45 minutes.
Turn your oven up to 475F.
After about 30 minutes, return your roast to the oven. Cook for 5 minutes. It should brown up nicely.
Remove the roast from the oven, take the roast out of the roasting pan and tent with foil.
Place the roasting pan on the stove over medium heat. Add the stock and scrape up any little golden bits.
Add the demi-glace and heat through. Strain through a fine mesh strainer to remove any solids.
Slice the roast across the grain (like you were cutting steaks from the roast). I like about 1/4 inch thick but do what works for you.
Serve the beef with a drizzle of the demi-glace.
Roast Pork with Apricot Demi-Glace
This tender pork roast makes a delicious main course. For a large holiday gathering, serve it alongside a turkey, prime rib or other roast.
INGREDIENTS
1 boneless pork loin, about 6 lb., tied with kitchen twine
Salt and freshly ground pepper, to taste
6 Tbs. (3/4 stick) unsalted butter
1 cup light red wine, such as Pinot Noir
Bouquet garni (1 bay leaf, 6 to 8 fresh thyme sprigs and 2 fresh sage leaves, tied together with kitchen twine)
1/4 cup veal demi-glace mixed with 1 cup warmed chicken stock
1/4 cup port
1/4 cup apricot jam
1/4 cup slivered dried apricots, soaked in hot water for 20 minutes
Pomegranate seeds for garnish
Minced fresh flat-leaf parsley for garnish
INSPIRATION
Position a rack in the lower third of an oven and preheat to 350ºF.
Let the pork stand at room temperature for about 1 hour. Season with salt and pepper. In a roasting pan over medium-high heat, melt 3 Tbs. of the butter. When hot, add the pork and brown, 4 to 5 minutes per side. Add the wine and bouquet garni.
Transfer the pan to the oven and roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the center of the meat registers 140ºF for medium, about 1 1/2 hours; 150ºF for medium-well, about 1 3/4 hours; or until done to your liking. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes before carving.
Set the roasting pan over medium-high heat and add the demi-glace mixture and port, stirring to scrape up any browned bits. Stir in the apricot jam and dried apricots. Increase the heat to high and cook, stirring, until the sauce is thick enough to coat a spoon, 8 to 10 minutes.
Carve the pork into slices 1/2 inch thick and arrange on a warmed platter. Stir the remaining 3 Tbs. butter into the sauce and season with salt and pepper. Return to a boil and cook for 1 to 2 minutes more. Pour the sauce over the pork, garnish with pomegranate seeds and parsley, and serve immediately.
Risotto with Mushrooms
INGREDIENTS
6 cups low-sodium chicken stock, plus more as needed
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. white button mushrooms, brushed clean and sliced
2 cups medium-grain rice, such as Arborio
1/2 cup dry white wine
3 Tbs. beef demi-glace
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
INSPIRATION
In a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.
In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.
Grilled Rib Eye with Mushroom-Cabernet Sauce
A rich mushroom sauce puts these rib-eye steaks over the top. The dish is impressive enough for guests yet is easy to prepare. Have all the sauce ingredients at the ready, then make the sauce while the grilled steaks rest.
INGREDIENTS
2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
Kosher salt and freshly ground pepper, to taste
Olive oil for brushing, plus 1 Tbs.
8 oz. (250 g) cremini mushrooms, trimmed and quartered
1 large shallot, finely chopped
1 tsp. beef demi-glace
1/2 cup (4 fl. oz./125 ml) Cabernet Sauvignon
1 cup (8 fl. oz./250 ml) chicken or beef stock
1 Tbs. unsalted butter
INSPIRATION
Generously season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.
Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let rest for 10 minutes.
In a sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer to a bowl. Add the shallot and demi-glace to the pan and cook, stirring constantly, until the shallot begins to soften, about 1 minute. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and simmer until slightly thickened, 4 to 6 minutes. Return the mushrooms to the pan and stir until warmed through.
Remove the pan from the heat and stir in the butter. Transfer the steaks to individual plates and top with the mushroom sauce. Serve immediately. Serves 2 to 4.
Pasta with Bolognese Sauce
INGREDIENTS
4 Tbs. (1/2 stick) unsalted butter
2 Tbs. extra-virgin olive oil
3 thin slices pancetta, finely chopped
1 large yellow onion, cut into small dice
1 carrot, peeled and cut into small dice
1 celery stalk, cut into small dice
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup dry white wine
2 cups unsalted beef stock or canned broth
2 large tomatoes, peeled, seeded and finely chopped
5 fresh sage leaves
1 bay leaf
1/3 cup heavy cream
1/4 cup demi-glace
1 lb. homemade tagliatelle or purchased fresh fettuccine
1 cup grated Parmigiano-Reggiano cheese
INSPIRATION
In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.
Beef Pot Pie with Mushrooms and Thyme
INGREDIENTS
For the filling:
14 Tbs. (1 3/4 sticks) (7 oz./220 g) unsalted butter
1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour
1⁄3 cup (3 fl. oz./80 ml) Madeira
2 Tbs. beef demi-glace
7 cups (56 fl. oz./1.75 l) beef stock
1 large yellow onion, diced
4 celery stalks, sliced 1/8 inch (3 mm) thick
1 lb. (500 g) cremini mushrooms, trimmed, brushed clean and thinly sliced
1 Tbs. chopped fresh thyme
2 tsp. chopped fresh tarragon
1 bay leaf
8 oz. (250 g) small red-skinned potatoes, cut into 1⁄2-inch (12-mm) dice
8 cups cubed beef (about 3 lb./1.5 kg total)
1 bag (1 lb./500 g) frozen pearl onions
Salt and freshly ground pepper
For assembling:
1 box (1 lb./500g) phyllo dough, thawed if frozen
8 Tbs. (1 stick) (4 oz./125 g) butter, melted
1 egg beaten with 1 tsp. water
Sea salt
INSPIRATION
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
To make the filling, in a 5-quart Dutch oven over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, about 2 minutes. Whisk in the Madeira and demi-glace. Slowly add the beef stock, whisking until smooth, and bring to a boil. Add the diced onion, celery, mushrooms, thyme, tarragon and bay leaf and cook until the vegetables are almost tender, about 10 minutes. Add the potatoes, beef and pearl onions and season with salt and pepper. Cook until the potatoes are tender, about 10 minutes. Remove from the heat and let cool for 10 minutes. Remove the bay leaf and discard.
To assemble the pot pie, on a dry work surface, gently unroll the phyllo. Cut the phyllo in half horizontally. Cover half of the phyllo with a slightly damp paper towel and set aside.
Spread 1 phyllo sheet from the second stack on your work surface and, using a pastry brush, lightly brush with melted butter. Cover with a second sheet, rotating it clockwise slightly, and brush it with more butter. Repeat with the remaining sheets from the second stack, rotating each one slightly and brushing each with butter. Carefully lift the stack of buttered phyllo and place it on top of the pot pie, folding the dough up as necessary along the edges of the pot. Brush the phyllo with the egg wash and sprinkle with sea salt.
Bake until the phyllo is crisp and browned all over, 15 to 20 minutes, covering the edges with aluminum foil about halfway through the cooking time if necessary to keep it from turning too brown. Remove from the oven and let cool about 10 minutes before serving.
While the pot pie is cooking, prepare the remaining phyllo. Spread 1 of the remaining phyllo sheets on your work surface and, using a pastry brush, lightly brush with melted butter. Cover with a second sheet and brush it with butter. Repeat with the remaining sheets of phyllo, brushing each with butter. Using a sharp knife, cut the sheet of phyllo into 8 triangles of equal size. Transfer the triangles to the prepared baking sheet.
While the pot pie is cooling, place the phyllo triangles in the oven and bake until lightly browned and crispy, 8 to 10 minutes.
To serve, spoon the pot pie onto warmed plates or shallow bowls and arrange a phyllo triangle on top of each serving. Serves 8.