Meal Ideas 27 January 2020

Beef Up Your Menu with a Trendy Twist on Sushi

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rolls:

  • 12 thin slices pastrami
  • 3 cups sushi rice
  • 1 teaspoon caraway seeds
  • 2 sheets nori
  • 4 thin slices Swiss cheese, cut into slivers
  • 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
  • Russian dressing
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
  3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Futomaki:

  • 2 sheets nori
  • 3 cups sushi rice
  • 2 teaspoons caraway seeds
  • 6 thin slices corned beef
  • 4 teaspoons horseradish, well-drained
  • 4 thin slices Swiss cheese, sliced into thin sticks
  • Dijon mustard
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
  3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Maki:

  • 2 sheets nori
  • 4 cups sushi rice
  • 4 ounces finely shredded spicy beef jerky
  • 16 cilantro sprigs
  • 1/2 cup slivered radishes
  • 64 tortilla strips
  • queso fresco crumbles
  • pico de gallo
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
  3. Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
  4. Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rice:

  • 1/2 cup mixed olives, patted dry and finely chopped
  • 2 teaspoons capers, patted dry and finely chopped
  • 1 clove garlic, minced
  • 3 cups sushi rice
  • freshly ground black pepper, to taste

Rolls:

  • 8 thin slices beef salami
  • 3 thin slices part-skim mozzarella, cut into sticks
  • 3 thin slices provolone, cut into sticks
  • 1/4 cup chopped celery leaves
  • toasted sesame seeds
  • shaved celery
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
  3. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
    Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
  4. Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
  5. Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
  6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
  7. Repeat to make second roll.
  8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.
Grilling-Tailgating 14 March 2019

Go Big for the Big Game

(Family Features) When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they're included in these traditional sports-fan favorites.

Visit www.johnsonville.com for great recipes to flavor up any get-together.

Touchdown Italian Sausage Chili

12 servings
Prep: 35 minutes
Cook: 20 minutes

  • 1 package (19.76 ounces) Johnsonville Italian Sausage Links
  • 1 cup onion, chopped
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 1 large yellow pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
  • 1 can (16 ounces) dark red kidney beans, rinsed and drained
  • 1 can (15 ounces) butter beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup black olives, sliced
  • 1/4 cup cream sherry (optional)
  • 1 tablespoon fresh basil, chopped
  • 1-1/2 teaspoons baking cocoa
  • 1/2 to 1 teaspoon pepper
  1. Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil.
  2. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

PigTails & Fries

6 servings
Prep: 10 minutes
Cook: 20 to 25 minutes

  • 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
  • 1 package (28 ounces) frozen curly french fries
  • Oil for deep-fat frying
  • Cut sausage links in half lengthwise. Cut each half into three long strips.
  1. TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
  2. TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.

Reuben Brat Hoagie

6 servings
Prep: 20 minutes
Grill/Bake: 35 minutes

  • 1 package (19.76 ounces) Johnsonville Original Bratwurst
  • 1 large onion, sliced
  • 1 teaspoon butter
  • 1/3 cup Thousand Island salad dressing
  • 1/3 cup coarse ground mustard
  • 1 loaf (1 pound) French bread
  • 12 slices Swiss cheese, thinly sliced
  • 1 can (14 ounces) sauerkraut, drained
  1. Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sauté onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
  2. Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.

Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted.

Spicy Sausage Queso

24 servings
Prep: 25 minutes

  • 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
  • 2 pounds Velveeta cheese, cubed
  • 1 jar (16 ounces) chunky salsa
  • 1 tablespoon fennel seed, crushed
  • 2 teaspoons garlic powder
  • 1 teaspoon anise seed, crushed
  • 1/4 teaspoon dried basil
  • Garlic toast
  1. In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.

Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.

Source: Johnsonville

Beef 11 August 2015

Classic Reuben Sandwich

Ingredients
  • 2 slice marbled rye bread
  • Thinly carved leftover corned beef brisket
  • Drained sauerkraut
  • Drizzle of Thousand Island dressing
  • Sliced Swiss cheese
Preparation
  1. Layer thinly carved leftover corned beef brisket on a slice of marbled rye bread. Top with drained sauerkraut, a drizzle of Thousand Island dressing and sliced Swiss cheese. Top with second bread slice and grill in heated nonstick skillet over medium heat until golden brown on both sides and cheese is melted.

SOURCE: Cattlemen's Beef Board and National Cattlemen's Beef Association

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