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Beef
Thai Marinated Flank steak salad Corn beef and cabbage Beef Matambre Steak Barnaise w/ French Fries and Grilled mixed Vegetables.

Veal
Veal Blanquette Veal Piccata with Milanese Sauce

Lamb
Tandoori spiced - Roast leg of lamb Lamb Qorma

Pork
German bratwurst over onions, peppers, and spatzle Baked Stuffed Pork Chops

Prepared by: Gabe Johnson, Tim Reading, Erica Iroff & Haya Ismail.

Purchase requisition for Gabe Johnson:

Ordering American acceptable grade NAMP 406B Pork shoulder, Boston butt, boneless, special. Weight shall be 5-7 pounds , and contain 2 per bag and 4 bags per box. False lean and underlying fat shall be excluded. Packaging no later than March, 19 2012.

Ordering American choice grade NAMP 193 Beef Flank Steak (IM), weight shall be 1-3 pounds, should contain 6 per bag, 4 per box. This item should be prepared practically free of fat and membrane tissue. Required for: Thai Marinated Flank steak salad German bratwurst over onions, peppers, and spatzle

Purchase requisition for Tim Reading: Ordering American choice grade beef brisket, flat cut, boneless NAMP 120A, Average weight 8-10 pounds,6 per case, all surfaces should be trimmed practically free of fat and the item itself should be no less than inch at any point, to be packed on no later than March 19, 2012. Ordering, American Choice grade Beef Round Top (inside) Untrimmed. NAMP number 168. Average weight is 17-23 pounds which comes in a 3 per box when ordering. All bones, cartilages and exposed lymph glands shall be removed. To be packed no later than March 19th 2012. Required for: Corn beef and cabbage Beef Matambre Steak Barnaise w/ French Fries and Grilled mixed Vegetables.

Purchase requisition for Erica Iroff:

Pork- Pork Loin Center Cut Chops Primal: Loin Order specifications: NAMP# 1412, 10 Pork Loin Center Cut Chops. 9 ozs, 1 inches thick each. Quality Grade: bright pink color, firm, no PSE, marbling. Average Weight: requested by purchaser Trim Specifications: Uniform center cut chops, can be sold bone in or boneless with varying trim levels. Packing Style: Non-enhanced pork loin, fresh, vacuum sealed, market. Country of Origin: Northern America Pack Date: Hopefully the day of.

Veal- Boneless Top Round Primal: Leg Order specifications: NAMP# 349, Boneless Veal Top Round Cap On, FLO4, 10- 6 oz Portions. Quality Grade: Choice, pale pink, firm, good conformation, stall raised. Average Weight: 400-500 pounds. (7-8 pound cut) Trim Specifications: cap on, no fat, no silver skin (FLO 4- practically free of fat). Packing Style: Vacuum sealed, little to no purge. Country of Origin: Mainly Holstein, Europe. Pack Date: Within a few days of use.
Required for: Veal Blanquette

Veal Piccata with Milanese Sauce Baked Stuffed Pork Chops

Purchase requisition for Haya Ismail Ordering 1 Namp 234 Choice U.S.A Lamb, Boneless leg of lamb shank meat on. Yield grade: 2 Packaging netted ,1 per bag Average weight 8 lbs Should be free of excess fat and connective tissue. Packing date should be no more than 18th march` 2012.

Required for: Tandoori spiced - Roast leg of lamb Lamb Qorma

German bratwurst over onions, peppers, and spatzle. (moist heat cooking method)
Sausage: 5 pounds Ground Pork 5 pounds white onion sliced

2 tablespoons kosher salt 1 tablespoon ground nutmeg 2 teaspoons ground mace 1 teaspoon ground ginger 1 cup cold milk 2 whole eggs, beaten 1 cup non-fat dry milk powder Spatzle: Flour 1 cup Milk 3 oz Eggs 2 each Fines herb (chervil, thyme, tarragon, parsley) 1 tsp each SPN

Ordering American acceptable grade NAMP 406B Pork shoulder, Boston butt, boneless, special. Weight shall be 5-7 pounds , and contain 2 per bag and 4 bags per box. False lean and underlying fat shall be excluded. Packaging no later than March, 19 2012.

You should receive the pork shoulder free of the false lean and underlying fat, you will need to remove excess surface fat. Cut the meat into into 1 inch cubes, and grind it twice through the fine plate of your sausage grinder. Combine the spices in a 1 quart container and mix with the 1 cup of cold milk and the beaten eggs. Pour the spice, milk, and egg combination into the ground meat and mix thoroughly for at least 2 minutes. Add the milk powder to the mixture and combine it all thoroughly with your hands. Once the sausage is fully mixed, stuff 6 inch portions into hog casings ensuring all lengths are the same and refrigerate. In a saut pan heat clarified butter over medium heat, add onions and sweat until translucent. season with salt and white pepper. set onions aside. In a medium sauce pot add equal parts

beer to stock and bring to a light simmer. Submerge bratwurst and cook until done. Set aside.

Spatzle: Combine flour, water, milk, eggs and water. Season with s&p.n. Add your fines herb and work in the flour by hand until spatzle dough is thick and has the right consistency. Allow to rest. In a large pot bring salted water to a boil. Work the dough through a spatzle maker into simmering water. Once spatzle floats remove and season to taste. Once sausages are ready heat clarified butter in sauce pan over medium heat . add spatlze and brown. Serve bratwurst and onions on top of spatzle.

Thai Marinated Flank steak salad (dry heat cooking

method) Recipe: 2 (1-1/2 pound) flank steak 1/4 c. soy sauce 3 tbls. Honey 2 tbls. Red wine vinegar 1-1/2 tsp. garlic powder 1-1/2 tsp. ground ginger 3/4 c. vegetable oil 1 green onion, finely chopped

Ordering American choice grade NAMP 193 Beef Flank Steak (IM), weight shall be 1-3 pounds, should contain 6 per bag, 4 per box. This item should be prepared practically free of fat and membrane tissue.

You should receive the flank steak practically free of fat and membrane tissue. You will need to remove and discard excess fat and silver skin. Square the flank steak off and cut diagonally into 2-inch strips. In a separate dish combine soy sauce, honey, vinegar, garlic powder and ginger and whisk well. Add oil and green onion and place steaks in a shallow dish, add marinade and refrigerate, covered, for 4 hours or longer. Preheat grill using medium flame. Drain steaks. Place strips on grill. Grill for 6 minutes per side for mediumrare. Slice thinly on the diagonal. In a mixing bowl combine 3 parts olive oil to 1 part red wine vinegar, rosemary, and thyme and whisk thoroughly. Once emulsified drizzle over a bed of spinach in a serving bowl and top with sliced marinated steak.

Corn beef and cabbage

Ordering American choice grade beef brisket, flat cut, boneless NAMP 120A, Average weight 8-10 pounds,6 per case, all surfaces should be trimmed practically free of fat and the item itself should be no less than inch at any point, to be packed on no later than March 19, 2012. Meat has been trimmed free of fat prior to receiving. Split the brisket down the natural seam into 2 pieces. Place the meat in a deep pot and add enough stock to cover the meat. Bring to a simmer skimming the surface as necessary. Reduce the heat and bring to a slight simmer and cover until tender(2-2 1/2 hours). Add vegetables to the cornbeef and continue to simmer for 45 minutes until tender. Season to taste with salt and pepper. Remove cornbeef and carve for service. Serve with sauted vegetable medley. The subrimal cut of meat is the brisket 10 pounds beef brisket, trimmed 1.5 qt cold white beef stock 2 lbs green cabbage, cut into 12 to 14 wedges 14 baby turnips, peeled 1 pound pearl onions, blanched and peeled S&P as needed

Steak Barnaise w/ French Fries and Grilled mixed Vegetables.

Ordering, American Choice grade Beef Round Top (inside) Untrimmed. NAMP number 168. Average weight is 17-23 pounds which comes in a 3 per box when ordering. All bones, cartilages and exposed lymph glands shall be removed. To be packed no later than March 19th 2012. Trim the exterior cap fat to 1/8th of an inch thickness. Cut away fatty tail section about two inches from end. Turnover and remove soft side muscle. Rather than tying he top round into roast cut the top round into 1 inch steaks. For the Barnaise sauce reduce shallot, peppercorns and vinegar to sec, add water and strain into bowl, add egg yolk and whisk over a double boil, whisk in clarified butter slowly finish with tarragon and chervil. For the Steak simply season with salt and pepper, cook on grill making grill marks aon both sides until desired temp is reached. Cut vegetables on a bias; marinate vegetables with salt and pepper and olive oil. French fries cut potatoes into batonettes, par cook in boiling salted water, heat fryer oil in pot, fry to golden brown, and season with salt to taste.

Top Round Steak 5oz salt 5oz pepper Bearnaise Sauce 3 shallots minced Cracked peppercorns 1Tsp Dry tarragon 4 Tsp Tarragon vinegar 6oz Claified Butter 9oz Water 9oz 3 Egg yolks

Grilled Vegetables Red Onion Portobello mushroom cap Zucchini Yellow squash French Fries 6 Russet potatoes

Beef Matambre
Utilizing from Beef Top Round. NAMP number 168 and the average weight is 17-23 pounds. The Beef Matambre uses beef top round cap which has been trimmed, butterflied to thickness and flattend. Weighs about 2-3 pounds. To Be packed no later than March 19th 2012 In a large flat pan, combine all marinade ingredients, whisk together thoroughly to combine. Place meat into marinade and turn over to coat, massaging the mixture into the meat. Cover and place into fridge. Remove meat from the marinade and lay flat, spread bread crumbs evenly over one side, On top of the bread crumbs eveny layer corn niblets, carrots, onions, spinach and cilantro and season with salt and pepper. Roll steak and with butchers string and tie 5-6 knots to keep the roll in place. In a rondeau or heat oil over medium heat. Add the rolled steak and cook turning occasionally. Remove steak, add wine, stock and demi glace, sachet and the rolled steak back into the pot. And cook till fork tender reduce to medium nappe.

Marinade Garlic cloves chopped 4/4 Cilantro,chopped 1Tbsp Olive oil cup Red wine vinegar 8oz

Salt tsp Freshly ground black pepper tsp Stuffing Breadcrumbs 6oz Hard boiled eggs chopped 3/3 Corn niblets 5oz Medium sized carrots into inch strips 3/3 Medium onion, peeled anad scliced Chopped spinach, blached 1 cup Cilantro 2 Tbsp Salt as needed Black pepper as needed. Sauce Olive oil cup Red wine 8 fl oz Brown beef stock 32 fl oz Demi glace 2 cups Sachet 1

Pork- Pork Loin Center Cut Chops Primal: Loin Order specifications: NAMP# 1412, 10 Pork Loin Center Cut Chops. 9 ozs, 1 inches thick each. Quality Grade: bright pink color, firm, no PSE, marbling.

Average Weight: requested by purchaser Trim Specifications: Uniform center cut chops, can be sold bone in or boneless with varying trim levels. Packing Style: Non-enhanced pork loin, fresh, vacuum sealed, market. Country of Origin: Northern America Pack Date: Hopefully the day of. Fabrication Method: Remove the sirloin (the end of the pelvic bone) and blade bone (3-5 ribs into the eye) ends; using a basic handsaw and boning knife. Using the boning knife start along the chine bones and follow them down to scoop out the tenderloin. In a v shape separate the loin from the ribs. Again using the boning knife go along the other side and remove the featherbones, keeping the knife flat along the bones. Once the bones are completely removed denute the boneless center cut. Slice into appropriate sized cuts. Enhance each individual cut. Cooking Method: dry heat- slow roasting Portion Size: 1, 9 oz chop per person/ serving. Utilizing the Usable Trim: roast the cut out ribs, and then throw into the process for making pea soup; for flavoring until all meat, marrow, and flavor is extracted off the bones and into the soup (used as the soup of the day).

Baked Stuffed Pork Chops (Pro Chef, Page. 465)

Makes 10 servings: 10 center-cut pork chops Stuffing: 2 fl oz Vegetable oil 4 oz Minced Onion 3 oz Minced Celery 2 tsp Minced Garlic 1 lb 8 oz Dried Bread Crumbs

1 tbsp Chopped Parsley 1 tsp Rubbed Sage 2 tsp Salt 1 tsp Ground Black Pepper 6 fl oz Chicken Stock 24 fl oz Demi-Glace Method: 1. Cut a pocket into each chop, refrigerate while preparing/cooling stuffing. 2. Heat some of the oil in a pan, saut the onions until golden brown, add the celery and garlic cook until limp, then spread out on a sheet pan to cool. 3. Combine the cooled mixture with the breadcrumbs, parsley, and sage, season, add enough stock to make moist, then chill. 4. Stuff equal portions into each chop, and secure closed with a skewer. Heat the remaining oil in a pan and sear each side of every pork chop till golden brown. 5. Transfer to a sheet tray and back at 350F until internal temp of 145F is reached. 6. Meanwhile, pour remaining fat out of the pan, degrease with chicken stock, add the demiglace and simmer. Season. 7. Serve the pork chops with the demi-glace sauce over the top of it.

Veal- Boneless Top Round Primal: Leg Order specifications: NAMP# 349, Boneless Veal Top Round Cap On, FLO4, 10- 6 oz Portions. Quality Grade: Choice, pale pink, firm, good conformation, stall raised. Average Weight: 400-500 pounds. (7-8 pound cut) Trim Specifications: cap on, no fat, no silver skin (FLO 4- practically free of fat). Packing Style: Vacuum sealed, little to no purge.

Country of Origin: Mainly Holstein, Europe. Pack Date: Within a few days of use. Fabrication Method: Place the flat side down and with a boning knife remove the soft side muscle which is found along the side of the round. Follow the natural seam all the way around the round until you reach the fat cap and the top is peeled off. Remove any and all blood vessels and collagen that is found along the way of fabricating. Place hand fat against the thicker side of the round, and at a bias slice 10- 6 oz cutlet portions, about inch thick. Cooking Method: dry heat- sauting. Portion Size: 10- 6 oz veal portions. Utilizing the Usable Trim: goes into the next recipe, and/or burgers/sausage.

Veal Piccata with Milanese Sauce

Makes 10 servings. 3 lb 12 oz Boneless Veal Top Round 4 Eggs, Beaten 2 oz Grated Parmesan 8 fl oz Vegetable Oil 1 tsp Salt tsp Ground Black Pepper 6 oz All-Purpose Flour 20 fl oz Milanese Sauce Method: 1. Pound each portion of veal so that they are equal in thickness, about inch. 2. Combine the egg and Parmesan, reserve. Heat some oil in a large sautoir over medium heat.

3. Dry the veal, season, dredge in flour, dip in egg mixture, then dredge in flour once more. Add the veal to the hot oil; cook both sides until reached golden brown color and crisp blisters. Internal temperature of 160F. 4. Blot on paper towel, serve with Milanese sauce on top.

Veal- Cap and Usable Trim from the Boneless Top Round Primal: Leg Order specifications: NAMP# 349, Boneless Veal Top Round Cap On, FLO 4, 2 inch cubes. Quality Grade: Choice, pale pink, firm, good conformation, stall raised. Average Weight: 400-500 pound. Trim Specifications: no fat, no silver skin, FLO 4. Packing Style: vacuum sealed, little to no purge. Country of Origin: Mainly Holstein, Europe. Pack Date: Within a few days of use. Fabrication Method: Continue from recipe above; with the remaining top round chunk and cap, cut four pounds of 1 inch cubes. Cooking Method: moist heat- stewing. Portion Size: 10 6 oz veal portions. Utilizing the Usable Trim: anymore- leftover usable trim goes into my restaurants burgers/sausage.

Veal Blanquette
Makes 10 Servings

4 lb Boneless Veal Breast (in my case; usable trim from top round)

1 tbsp Salt tsp Ground White Pepper 2 qt Veal Stock 1 Standard Bouquet Garni 8 oz Blond or White Roux 1 lb 12 oz White Mushrooms (stewed in stock, tender) 12 oz Pearled Onions (blanched, peeled) 2 Egg Yolks, Beaten 8 fl oz Heavy Cream Lemon Juice as needed

Method:

1. Season the veal, put in a pot and pour hot stock over it, season. Bring to a simmer for an hour, skimming all impurities off the top when needed. 2. Add the bouqet garni, and simmer about another 45 minutes, until the veal is tender; transfer the veal to a hot hold leaving the stock still on the stove. 3. Add the roux to the simmering liquid, whisking utill it reaches a boil. Reduce to a simmer, and skim; cook for 20 more minutes so the roux can cook. 4. Return the veal and any juices it released to the sauce. Add the mushrooms and onions, simmer until hot. 5. Combine the egg yolks and cream, temper with some of the simmering liquid, add to the stew; return to a simmer and until lightly thickened 165F. Add lemon juice and season.

Ordering 1 Namp 234 Choice U.S.A Lamb, Boneless leg of lamb shank meat on. Yield grade: 2

Packaging netted ,1 per bag Average weight 8 lbs Should be free of excess fat and connective tissue. Packing date should be no more than 18th march` 2012. Remove silver skin and any left over excess fat and silver skin. Fabricate by removing shank, knuckle and bottom round ,heel meat from lamb leg and tie up roast of the rest of the leg of lamb with butcher twine. Roughly Cube the lamb shank, knuckle, heel and bottom round section and use for qorma .

Tandoori spiced - Roast leg of lamb

Tandoori marinade is a delicious south asian mariande. The leg of lamb can be slowly cooked on a traditional coal BBQ or in the oven. Taste is best when mariated for 24 hours to develop full flavour but minimun 4 hours marinating required. Portions: 5 to 6 Portions Preparation: 30 minutes plus 4-24hours marinating Cooking: 2 hours Ingredients Lamb- Fabricate boneless leg of lamb by removing shank, knuckle and bottom round ,heel meat from lamb leg and tie up roast of the rest of the leg of lamb with butcher twine. * save the shank, knuckle and bottom round for next entree Marinade 500g greek yoghurt 2 large red chilli finely chopped 2 teaspoon ground cumin 2 teaspoon ground coriander 2 teaspoon ground turmeric

1/2 tsp ground chilli 2 teaspoons sweet paprika 1 tbsp of tomato paste Juice of 2 lemon 3 cloves of garlic, crushed 3 cm ginger, peeled and chopped 3 tablespoon coriander finely chopped 2 teaspoon honey Salt and freshly ground pepper

Method To Marinate: Pierce the leg of lamb all over with a small knife(very small insersions). Combine all the marinade ingredients well. Spread over the lamb and massage well into the meat, particularly into the cuts. Place the marinated lamb into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour before putting in the oven to help bring the lamb closer to room temperature before BBQ To Barbecue: Set up the barbecue for indirect cooking with a drip pan in the centre and preheat the barbecue to medium. Place the lamb flat side down on the hot grill above the drip pan and place the lid down and cook to taste. After 1 hour turn the lamb over and cook for a further 30 minutes to an hour. It will take 1 -2 hours for the lamb to be well done; a meat thermometer when placed in thickest part of the leg will be at 170C when well done. After 1 hour when using a charcoal BBQ, you will need to place more coal at the sides to keep it hot. When the lamb is cooked remove from the BBQ . it must be rested for 10 minutes before serving. You can garnish it with lemon wedges and corianfer leaves. Can be eated with Fresh naan or basmati rice.

Lamb Qorma Is a type of pakistani curry

5 to 6 portions Ingredients Make rough 1 inch cubes of the shank, knukle and top round Salt as needed Ground white pepper as needed 1 1/2 cups greek yogurt 2 tbsp minced ginger root 1 tbsp minced garlic 2 tsp ground cardamom 12 oz cashew nuts 1/4 cup clarified butter 3 cups small-dice yellow onion 1 tsp ground cumin 1 tsp ground cardamom 1 tsp ground fennel 2 tbsp ground coriander 6 Thai bird chilies, the hot little red ones or Serrano chopped, or to taste 1/3 cup chopped cilantro stems 1 cup heavy cream Salt to taste 1/2 cup chopped cilantro leaves 1 cup toasted cashews Procedure Season lamb cubes with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.

Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and saut until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chilies, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Saut, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 45 to 1 hour. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird Chile. Serve garnished with the cilantro leaves and toasted cashews. Can be eaten with fresh garlic naans.