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Kayem BBQ Pork Loin with Peach BBQ Sauce
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1 Unit (1/2 case) Kayem BBQ Pork Loin*
1/4 lb. chopped, raw bacon
1 medium diced, white onion
4 minced garlic cloves
2 tsp Black pepper
1 tsp Chipotle flakes
1 1/2 lb canned, sliced peaches, drained
8 oz ketchup
4 oz concentrated orange juice
1 fresh lemon, juiced
8 oz chicken broth
2 oz brown sugar
20 oz BBQ Sauce, reserved from package
1/2 tsp salt
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Remove outer plastic bags from pork loin, separate the BBQ sauce into one bowl
and reserve the pork loin. Saute the bacon to render the fat,
add the onions, garlic and saute until translucent, about 5 minutes.
Add the black pepper, chipotle flakes and stir 1 minute. Add 1/2 lb of the peaches,
ketchup, orange juice, lemon juice and chicken broth. Simmer for 15-20 minutes.
Strain sauce into a medium bowl, pressing the liquids and solids.
In a large saute pan, add the reserved BBQ sauce with the strained peach sauce, brown sugar and
season with salt. Bring to a simmer.
Slice the pork loin into 1/4 inch slices (or desired thickness). Layer
the pork slices into the hot sauce, cover and heat for 20 minutes on medium
heat stove top or 325 degrees.
Just before service, add the remaining peaches to the pork and sauce.
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*Quantity of BBQ sauce may vary from unit to unit as the sauce
is made from the natural juices of the BBQ seasoned Pork loin.
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Serves eight to ten.
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Kayem BBQ Chipotle - Shepard's Pie
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5 lbs Kayem Chipotle Beef*
2 lbs Chipotle Gravy
8 oz creamed corn
4 lbs mashed potatoes, prepared
3 oz Melted Butter
Dash paprika
1 bunch scallions
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Pre-heat oven to 375 degrees. Remove outer plastic
bag from chipotle beef, be careful not to puncture inner bag. Place in roasting
pan, cover with foil and bake for 1-1 1/2 hours.
To shred, pull apart with tongs and place back in gravy. Reduce oven to 350 degrees.
Mix creamed corn into the shredded chipotle beef. Transfer mixture to a hot pan.
Top with mashed potatoes and drizzle with melted butter. Lightly sprinkle with paprika.
Bake for 45 minutes or until internal temperature of 165 degrees is attained.
Serve immediately and garnish with fresh diced scallions.
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* Units sizes may slightly vary from case to case.
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Yield: 30 6oz portions
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Burritos with Kayem Slow Cooked Chipotle Beef
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1 Unit (3 1/2lbs) Kayem Chipotle Beef
1 lb Shredded Monterey Jack cheese
1 1/2 lbs cooked white rice
1 lb Black Beans, drained & rinsed
1/2 medium red onion diced
1 lb salsa
1/2 bunch chopped fresh cilantro
1 medium red pepper, fine diced
1/2 lb Guacamole
16 10 inch Soft Flour Tortilla Shells
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Heat Chipotle Beef with sauce, pull part and simmer in sauce for 15-20 minutes, until hot.
Cook rice according to package directions. Mix the black beans with the red onion, salsa and cilantro.
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Assemble:
Heat the Tortilla shells. Top with: Monterey Jack cheese, white rice, chipotle beef,
black bean mixture, guacamole. Garnish with red peppers. Fold in ends and roll.
Note: Can fold in finely diced red peppers and chopped cilantro for garnish in the
white rice.
Optional Garnishes: Sour cream with finely chopped fresh jalapeno peppers, sprigs of cilantro.
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Yield: 16-20 Burritos (with 3.5 oz of Chipotle Beef each)
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BBQ Pork with Roasted Red Peppers
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1 Unit (1/2 case) Kayem BBQ Pork Loin
1 lb roasted red peppers, canned, drained
7 oz maple syrup
1 oz chipotle in Adobo
1 oz cider vinegar
20 oz BBQ sauce from package*
1 1/2 tsp salt
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Remove outer plastic bags from pork loin, separate the BBQ sauce into one bowl, reserve the pork loin.
Finely chop in a food processor the red peppers and chipotle. In a large sauce pan, combine the roasted red peppers and chipotle with the maple syrup,
cider vinegar and BBQ sauce.
Season with salt. Simmer 8-10 minutes, correct seasoning.
Slice the pork loin into 1/4 inch thick slices. Layer them into the hot sauce, cover and heat for 20 minutes on medium heat
stove top or 325 degrees oven.
*Quantity of BBQ sauce may vary from unit to unit as the sauce is made from the
natural juices of the BBQ seasoned pork loin.
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Yield: 10-12 4oz portions sliced pork and 2-3oz sauce.
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BBQ Chipotle - American Chop Suey
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5 1/2 lbs Kayem Chipotle Beef*
2 1/2 Chipotle Gravy
1 large white onion
1 large green pepper
3 stalks celery
1 1/2 oz olive oil
4 oz tomato paste
2 lbs drained canned, diced tomatoes
4 lbs cooked pasta, Ziti (use any interesting shape pasta such as farfalle, cavatelli)
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Remove beef and gravy from plastic bags, reserve the gravy
separately. Dice the chipotle beef into 1/2 inch cubes. Dice the onion, green pepper and celery 1/4 inch. Using a brazier, saute the diced onion,
green pepper and celery in hot oil until translucent (3-5 minutes).
Add the tomato paste, stir and cook 2 more minutes.
Add the diced chipotle beef, reserved gravy and cook to heat through, 10 minutes. Add the
cooked pasta and cook for an additional 10 minutes or until all the ingredients
are throughly heated.
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Yield: 25-28 8oz portions
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Kayem BBQ Pork Loin with Caramelized Onions
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1 Unit (1/2 case) Kayem BBQ Pork Loin*
2 each medium white onions
2 oz olive oil
5 oz chicken broth
3 oz apple cider vinegar
20 oz reserved BBQ sauce
2 oz brown sugar
1/2 tsp or tt salt
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Remove outer plastic bags from pork loin, separate the BBQ sauce into one bowl, and reserve the pork loin.
Slice the onions 1/8th inch thick.
Heat the oil in large skillet over medium heat.
Add onions and saute until they begin to caramelize, about 15-20 minutes.
Add the broth, BBQ sauce and vinegar, brown sugar. Reduce heat and simmer long enough
for the flavors to develop approx 15 minutes.
Season with salt.
Slice the pork loin into 1/4 inch thick slices (or desired thickness). Layer
the pork slices into the hot sauce, cover and heat for 20 minutes medium heat
stove top, or 325 degrees oven.
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Yield: 10-12 4oz portions sliced pork and 2-3oz sauce
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Beef Stroganoff with Kayem Pot Roast
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3 1/4 lbs Kayem Pot Roast, cut into julienne strips
1 1/4 lbs gravy, reserved from pot roast
3 oz canola oil
12 oz white mushrooms sliced
6 oz dry white wine
4 oz unsalted butter
1/2 large onion diced
2 1/2 oz all purpose flour
1 quart beef stock
2 tsp Dijion mustard
8 oz sour cream
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Remove the beef and gravy fom the plastic bags, reserve the gravy. Cut the meat into 1 1/2inch julienne strips.
Coat a large medium saute pan with 1 oz of the canola oil, saute the mushrooms for 5 minutes. Deglaze with white wine.
In a medium brazier, saute the onions until translucent over medium high heat with 2oz of canola oil. Add
3 oz. butter, melt. Add the flour and make a roux. Stir frequently for 5 minutes.
Stir in the reserved pot roast gravy and beef stock. Bring to a boil and skim off any fat
or impuritites at the top of the sauce. Stir in the Dijon mustard. Cook 5-10 minutes to develop the sauce.
Add the beef and cooked mushrooms and cook for 15-20 minutes so that the meat is heated through.
Temper the sour cream with 8 oz of the hot gravy and add to the Beef Stroganoff with 1 oz of cold butter. Stir well.
Served over noodles, rice or pasta.
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Yield: 28 - 4oz portions of stroganoff - serve with 4 ounces of noodles or rice
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Kielbasa Dip, Polish Style
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Created by Thad Tomaszewski (Second Shift Manager)
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2 lbs. Kayem Old World Kielbasa
4 oz. jar of white horseradish
16 oz. can of red beets
2 tbsp. sugar
2 tbsp. white vinegar
salt & pepper to taste
3/4 cup H2O
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To Make The Dip
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Grate the beets then add the horseradish. Mix sugar and vinegar together and add to beet mixture. Salt and pepper to taste. Pour into a serving bowl and set aside.
Place kielbasa in pan, add water, cover and heat in 350 degrees oven for 30 minutes. Drain and cut kielbasa into desired slices.
Place kielbasa slices on a platter and serve with the Dip.
Serves 6
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Kielbasa Dish
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Kayem Kielbasa
1 head of Cabbage
2 apples, cored and peeled
1/2 cup of apple vinegar
1/2 cup of brown sugar
1/4 cup of water
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Shred 1/2 head of cabbage and place in large baking dish. Cut up a ring of kielbasa and fry lightly.
Place it on top of cabbage. Shred the other half of the cabbage and place it on top.
Cut up peeled apples to place on top of the cabbage.
Mix brown sugar, vinegar, and water together, and pour over mixture.
Place covered dish in 350 degree oven for 1 to 1 1/2 hours,
or to taste for softness of cabbage. Apples will shrink and soften, mix together.
Great with a side dish of potatoes.
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Serves four to six.
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Kayem Dilly Dog Pie
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1 package dry cream of leek soup
2 cups milk
1 cup light cream
4 eggs
2 1/2 cups cubed Havarti dill cheese
1 tsp. Dry mustard
1 tsp. salt
1/4 tsp. pepper
5 Kayem Frankfurters (hotdogs) sliced
3 Tbsp. dry breadcrumbs
10 inch unbaked pie shell
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Preheat oven to 375 degrees. Heat soup and milk over medium heat. Remove from heat, let cool slightly; stir in cream. Cool in refrigerator for 20 minutes.
Beat eggs into soup mixture. Add havarti cheese, mustard and seasonings. Mix Kayem hotdogs and breadcrumbs; pour into bottom of pie shell. Pour in filling mixture.
Bake for 50 minutes or until a knife inserted near the center of the pie comes out clean. Serve hot.
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Serves four dinner portions or six appetizers.
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Lindy’s Kielbasa Stir-fry
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16 oz. package Kayem kielbasa
2 large sliced onions
2 sliced green peppers
2 tbsp. olive oil
2-3 cloves garlic minced
1 can diced pineapple in juice
1 tbsp. soy sauce
1/3 cup light corn syrup or honey
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Saute garlic, sliced green peppers and sliced onions in olive oil until limp.
Add sliced kielbasa (sliced about ½ inch thick). Stir occasionally until kielbasa starts to brown on the edges (no need to cook for long as it is fully-cooked).
Add diced pineapple and about ½ cup of the pineapple juice. Add the light corn syrup or honey and soy sauce. Heat for about 10 minutes on a low heat.
This mixture can be served over a bed of cooked rice or it makes great sandwiches using submarine rolls or french bread.
Serves six.
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Pastrami Reuben Appetizers
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One Pound Sauerkraut - drained, not rinsed
2 Tbsp Thousand Island Dressing
One Package Party Rye Bread
1/2 Pound Kayem Red Pastrami (sliced thin)
1/4 Pound sliced Swiss Cheese
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Combine drained sauerkraut with the dressing. Place single layer of rye bread on
baking sheet. Place one tablespoon of sauerkraut mixture in center of each slice.
Top with 2 slices Kayem Red Pastrami and 1/2 slice swiss cheese. Heat under broiler for
5 to 10 minutes, or until cheese melts
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Makes approximately 30 appetizers.
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Mashed Yukon Gold Potatoes with Parmesan Cheese
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5 lbs Yukon gold potatoes, skin on, quartered
8oz milk
4oz butter
4oz parmesan cheese
2 1/4 tsp salt
1 tsp black pepper
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Boil or steam the potatoes until tender enought to mash.
Heat milk with butter. Mash the potatoes and add the milk mixture amd parmesan cheese
Season with salt and pepper to taste.
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Yield: 20 4oz portions
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Spanish Rice
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1/4 cup olive oil
6oz spanish onions, diced 1/4 inch
6oz green peppers, diced 1/4 inch
6oz red peppers, diced 1/4 inch
3 each crushed garlic cloves
1 1/2 lbs long grain white rice
1 1/2 oz tomato paste
1 tbsp hot smokey paprika
1 tsp cumin
2 tsp salt
1 quart chicken broth
12oz can chick peas, rinsed and drained
60z peas, blanded
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Heat oil in a heavy saucepan over mediul heat.
Saute onion until translucent 4-5 minutes. Add green & red peppers, garlic and saute for 4 more minutes.
Add the rice, stir until coated about 1 minute. Stir in the tomato paste, paprika, cumin and salt. Add the broth and bring to a boil. Reduce to medium heat and cook until tender.
Add the chick peas and peas right before service
Yield: 20 4oz portions
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Mashed Red Bliss Potatoes with Roasted Garlic
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2 1/2 lbs red bliss potatoes
4oz milk
2oz butter
1-2oz roasted garlic puree
3/4 tsp salt
1/4 tsp black pepper
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Quarter and steam or boil the potatoes until tender enough to mash
Heat the milk, butter, garlic and seasonings. Add to the potatoes and mash.
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Yield:
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