St. Patrick’s Reuben Wrap
1 – 12” Vista Verde™ Flour Tortilla
4 oz. Cobblestreet MKT.™ Corned Beef Brisket
3 oz. Markon® Cabbage
1 oz. Cobblestreet MKT. Sauerkraut
½ oz. Katy’s Kitchen® Thousand Island Dressing
1.Place corned beef in large pot or Dutch oven and cover with water. Add the spices.
Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add cabbage and cook for 15 more minutes (until cabbage is tender). Remove meat and let rest 15 minutes.
3. Slightly warm tortilla and add thin sliced cooked corned beef. Layer on sauerkraut and Thousand Island dressing.
4. Carefully roll tortilla and ingredients into a sandwich wrap. Hold together with toothpicks. Serve with a pickle spear and fries.
Shepherd’s Pie Appetizer
1 lb Prairie Creek® Meatballs
½ Tbsp. Teriyaki Sauce
½ Tbsp. Worcestershire Sauce
2 Tbsp. Markon® Basil, finely chopped
2 Tbsp. Dijon Mustard
½ Cup Panko Crumbs
Set oven to 400°F. Combine all ingredients and form into 1-1/2 inch Meatballs. Place on cookie sheet and bake for 20 minutes basting occasionally with pan juices.
3 lbs. Markon® Potatoes, cut into 1.5” cubes
½ Cup Shamrock Farms® Whole Milk
¼ lb. Shamrock Farms Unsalted Butter
¾ to 1 Cup Shamrock Farms Buttermilk
½ tsp Katy’s Kitchen® Coarsely Ground Black Pepper
In a large pot, bring 4 qts. of water and 2 Tbsp of salt to a boil. Add potatoes and return to a boil. Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes are fork tender. Drain.
Heat the milk and butter in a small saucepan over low heat, making sure it doesn’t boil. Set aside until the potatoes are done.
Mash the potatoes in a food processor for a smoother dish, or with a hand masher for more rustic. When the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add buttermilk to make the potatoes creamy. Add 2 Tsp. of salt and pepper, to taste.
Brickfire Bakery® French Bread Loaf, Thinly-Sliced
3 Tbsp Shamrock Farms® Butter, Softened
Fresh Markon® Chives, chopped
Preheat oven to 350°F. Generously butter bread slices evenly. Place in oven and remove when golden brown and cool to just warm.
Spoon 1.5 Tbsp Mashed Potatoes onto each toasted bread slice. Press one Meatball into each Mashed Potato scoop and top with meatball pan juices and Fresh Chives.
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