MANY OF YOU ASKED FOR LAMB STEW- TRY THIS

Fireside Lamb Stew

PARADE  | February 2001

PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

Makes 4 to 6 servings

Ingredients

1/4 cup olive oil

1 large onion, grated

2 tablespoons finely minced garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and pepper, to taste

3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces

2 1/2 cups defatted chicken broth

1 dried ancho chili, stem and seeds removed

4 carrots, peeled, halved lengthwise and cut into 1-inch pieces

Zest of 1 orange, in wide strips

2 cups cubed (1 inch) butternut squash

2 roasted red bell peppers, cut into 1-inch pieces

1/2 cup dried apricot halves

2 tablespoons chopped fresh cilantro leaves

Preparation

1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.

2. Add the broth, ancho chili, carrots, orange zest, and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



WARMTH AND HEALTHY GOODNESS - SNOW COMING AGAIN

http://www.usfoodsight.com/

THIS RECIPE IS PERFECT AS A VEGETARIAN MAIN COURSE OR AS A SIDE DISH WITH EVERYTHING FROM SIMPLE ROAST CHICKEN TO A GRILLED NY STRIP STEAK, SNEAK A LITTLE GOAT CHEESE IN FOR EXTRA RICHNESS.

Mushroom Strudel Recipe

By Barbara Rolek, About.com Guide

Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel

Ingredients:

2 tablespoons butter

1/4 cup extra-virgin olive oil

1 large shallot, chopped finely

2 cloves garlic, chopped finely

1 1/2 pounds assorted fresh mushrooms (king trumpet, maitake, beech, shiitake, oyster, porcini), sliced

Sea salt and black pepper

2 tablespoons each finely chopped thyme, tarragon, flat-leaf parsley and chives

1 large egg plus 1 large egg yolk, beaten together

1/2 package (1 sheet) puff pastry, thawed

1 large egg plus 1 teaspoon water beaten, for egg wash

Preparation:

1.               In a large skillet, heat butter and olive oil. Add shallots and garlic and soften. Add sliced mushrooms. Season with salt and pepper and cook over low heat until tender. If juices exude, raise heat and cook until they evaporate. Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry and cool completely, about 30 minutes.

2.               When dry and cool, transfer mushrooms to a large bowl and combine with whole egg-egg yolk mixture.

3.               Move rack to middle of oven and heat to 400 degrees. Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush surface with egg wash and sprinkle on remaining herbs. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.

4.               Flip over edge nearest to you and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion as for strudel because the puff pastry in the interior will never bake and it will become gummy.

5.               Move strudel to center of baking pan and tuck in ends. Brush entire surface with egg wash. Using the back of a knife, run criss-cross pattern over strudel. If desired, add cut-out leaves, flowers and vines from a portion of the second sheet of puff pastry (frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs.

6.               Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

THE ONE CONDIMENT YOUR REFRIGERATOR NEEDS

MAE PLOY SWEET CHILI SAUCE 32OZ

This delicious mild sweet chilli sauce is perfect for all ages. It is an ideal dipping sauce with spring rolls, dim sum, crab cakes, nuggets and chicken. Serve as a condiment with BBQ, roast chicken, beef, lamb or pork. Use as a spread in a sandwich or as ingredient for salad dressing.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

A LITTLE TASTE OF THE SOUTH, PERFECT FOR TONIGHT

http://www.usfoodsight.com/

 

Pan-Roasted Shrimp with Jalapeño Corn-Bread Cakes

Recipe by Donald Link

Ingredients

1 cup fresh or frozen baby lima beans

1/4 cup vegetable oil

1/4 cup minced onion

6 garlic cloves—2 minced, 4 sliced

1 small jalapeño, seeded and minced

1/2 teaspoon chopped thyme, plus 4 thyme sprigs

1 1/2 packed cups of crumbled corn bread (6 ounces)

1/4 cup plus 2 tablespoons buttermilk

Salt and freshly ground pepper

1 large egg, beaten

All-purpose flour, for dusting

6 tablespoons unsalted butter

3 ounces thinly sliced pancetta, cut into thin strips

1 1/4 pounds medium shrimp, shelled and deveined

1 Thai chile, minced

1 cup fresh orange juice

1/2 teaspoon finely grated orange zest

Directions

1.      Bring a small saucepan of water to a boil. Add the lima beans and cook until tender. Drain and rinse under cold water.

2.      In a large skillet, heat 1 tablespoon of the oil. Add the onion, minced garlic and jalapeño and cook over moderate heat until softened, about 5 minutes. Transfer the onion mixture to a medium bowl and add the lima beans, chopped thyme and corn bread. Stir in the buttermilk and season with salt and pepper. Stir in the egg. Using lightly moistened hands, form the mixture into 6 cakes, about 1 inch thick. Dust the cakes with flour and refrigerate for about 30 minutes, until chilled.

3.      Wipe out the skillet. Melt 2 tablespoons of the butter in 2 tablespoons of the oil in the skillet. Dust the cakes with flour again. Add them to the skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes. Transfer the cakes to plates and keep warm. Wipe out the skillet.

4.      Heat the remaining 1 tablespoon of oil in the skillet. Add the pancetta and cook over high heat, stirring, until lightly browned, about 1 minute. Add the sliced garlic and thyme sprigs and cook until the garlic is lightly browned, about 30 seconds. Season the shrimp with salt and add to the skillet along with the Thai chile. Cook, stirring, until the shrimp are slightly curled and pink, about 2 minutes. Add the orange juice and zest and cook until the juice is slightly reduced and the shrimp are cooked through, about 1 minute. Discard the thyme sprigs and swirl in the remaining 4 tablespoons of butter. Spoon the shrimp and sauce over the cakes and serve right away.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc





WARMS THE BODY AND SOUL

Irish Coffee

Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.

MAKES 1 DRINK

3/4 cup strong, hot coffee
3 tbsp. Irish whiskey
2 tsp. brown sugar
2 tbsp. heavy cream, whipped nearly to soft peak stage

Combine coffee, whiskey, and sugar in an Irish coffee glass; stir with a spoon to combine. Pour cream over back of spoon into glass and serve immediately.

This article was first published in Saveur in Issue #135



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

THIS BRINGS BACK MEMORIES OF WINTERS AS A KID

Ovaltine Pudding with Honeyed Rice Krispies

Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.

                                                  Photo: Todd Coleman

SERVES 8

2 1/4-oz. packages unflavored powdered gelatin
1 cup milk
3 cups heavy cream
3/4 cup Ovaltine powder
1 vanilla bean, split and seeds scraped and reserved
10 oz. bittersweet chocolate, finely chopped
1/2 tsp. kosher salt
1/4 cup sugar
3 tbsp. honey
3 tbsp. unsalted butter
1 3/4 cups crisped rice cereal, such as Rice Krispies
Whipped cream, for serving

In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and 1/4 tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.

Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.

To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.

This article was first published in Saveur in Issue #135

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

TUNA PASTA SALAD WITHOUT THE MAYO

Campanelle Pasta Salad

RECIPE cOURTESY OF GIADA DE LAURENTIIS - WWW.FOODNETWORK.COM

Ingredients

1 pound campanelle pasta

1/4 cup extra-virgin olive oil, plus 1/4 cup

1 small or 1/2 medium red onion, chopped

2 cloves garlic, minced

1 (6-ounce) can Italian tuna in oil, such as Flott, drained

1 pint (2 cups) cherry tomatoes, halved

8 ounces frozen artichoke hearts, thawed and quartered

2 tablespoons capers, rinsed and drained

2 tablespoons chopped fresh thyme leaves

1/4 cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

NOT YOUR TYPICAL SANDWICH

Goat Cheese And Pan Seared Foie Gras Sandwich

 

Description

Prepared by Jerome Cormouls for Ile de France Cheese at
Provence Grill, Miami, Florida.

Ingredients:

1 Loaf of walnut bread
4 oz duck foie gras (raw)
3 oz Ile de France goat cheese
1 oz raspberry sauce or jam
Pepper blend and Guerande salt seasoning
Few fresh berries
Mache salad
1 tablespoon of fig vinegar
3 tablespoon of virgin olive oil

Methods:

Cut 2 slices (1/2 inch) out of the loaf and toast them.

In medium non-stick pan over high heat, sear the foie gras 40 seconds each side. Reserve on a plate with paper towel, season with salt and pepper.

Spread one slice of toasted bread with goat cheese, the other one with the raspberry sauce. Then add the foie gras and close the sandwich.

In medium salad bowl, toss delicately the Mache salad with fig vinegar and olive oil, then add the berries.

Serve the sandwich on a plate with the garnish salad.

Note: As you prepare your salad, keep the sandwich in the oven to serve it warm.

DESSERT ANYONE??

Tequila Bars

RECIPE COURTESY GUY FIERI FOR FOOD NETWORK MAGAZINE

Ingredients

1 12-ounce box vanilla wafers

1/2 cup pine nuts

3/4 cup unsalted butter (1 1/2 sticks), melted

1/3 cup tequila

1/2 cup fresh lime juice

5 large egg yolks, plus 2 egg whites

1 14-ounce can sweetened condensed milk

1 tablespoon sugar

Agave nectar or honey, for drizzling (optional)

Directions

Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.
Photograph by James Baigrie



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

Taco Chicken Wings

Seasoned, breaded and baked taco flavored chicken wings. Perfect appetizer wing recipe. Wings have only a tiny amount of heat, so they are great for kids.

Ingredients -

1/2 cup Flour 1 package Taco Seasoning Mix 3 pounds Chicken Wings 6 tablespoons Butter 1 cup crushed Corn Chips

Preparation:

1. Preheat oven to 350 F. 2. In medium mixing bowl, combine flour and taco seasoning. 3. Toss wings in seasoning mixture to coat. 4. In shallow bowl, place crushed corn chips. Toss wings in corn chips to coat. 5. Melt butter in large non-stick baking dish or casserole dish. 6. Spread wings evenly in dish. 7. Bake 45 minutes. Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc Opinions expressed are my own and do not necessarily reflect those of U.S. Foodservice, Inc

EVEN THE MEAT LOVERS WILL ENJOY THIS ONE

Lucie's Vegetarian Chili

Posted on | February 7, 2010 – topvegetarianrecipes.com

Ingredients

* 1/3 cup olive oil
* 2 cups chopped onion
* 3/4 cup chopped celery
* 1 cup chopped green bell pepper
* 1 cup chopped carrots
* 1 tablespoon minced garlic
* 2 cups chopped mushrooms
* 1/4 teaspoon crushed red pepper flakes
* 1 tablespoon ground cumin
* 2 tablespoons chili powder
* 3/4 teaspoon dried basil
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper

* 2 cups tomato juice
* 3/4 cup bulgur wheat
* 2 cups chopped tomatoes
* 1 (20 ounce) can kidney beans, undrained
* 1/2 teaspoon hot pepper sauce (such as Tabasco®)
* 2 tablespoons lemon juice
* 3 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1/4 cup dry red wine
* 2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 261 | Total Fat: 10.3g | Cholesterol: 0mg

PACKERS vs STEELERS - SUPER BOWL SNACKS

  

Wisconsin Beer Brats Potato Skins

Toppings:
  
 Beer cheese spread
 Sliced grilled bratwurst
 Brown mustard

Directions

How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

           VS

Steel City Sausage Potato Skins

Ingredients

Toppings:

Sauteed Onions and Kielbasa

Sauerkraut  

Grated Swiss Cheese

Directions

How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Photograph by Karl Juengel

Recipe courtesy of Food Network Magazine

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



LOBSTER ROLLS STILL DELICIOUS THIS TIME OF YEAR

Jasper White's Lobster Salad
From chef and author Jasper White

 
Ingredients

• 1 pound fully cooked lobster meat or
• 5 pounds live lobsters
• 1 medium cucumber (5 to 6 ounces), peeled, seeded, and finely diced
• 1/2 cup bottled mayonnaise
• 3 small scallions ( white and most of the green parts), thinly sliced
• kosher or sea salt
• freshly ground black pepper

Directions
1. If using live lobsters, steam or boil them. Let cool at room temperature.
2. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/ inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
4. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
Serves 6 for sandwiches or as a light entree.
Recipe courtesy of Jasper White, from Lobster At Home, Copyright ©1998.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



SOMETHING A LITTLE DIFFERENT AND BETTER FOR YOU!!

Cottage Cheese Pancakes

From the kitchen of Creators of the TNT Diet

Servings: 4

Conventional wisdom says breakfast is the most important meal of the day, but when you're on a diet it can be difficult to make the right choice. Check out the foods you can eat on the TNT diet.

This recipe has a few more carbs than a classic low-carb breakfast, but one serving of either won't overload you with sugar and starch and will provide you a healthy dose of protein (a key nutrient that's lacking in cereal, bagels, and pastries). So when you want a break from eggs, this is a solid choice that will keep you satisfied and on track.

These pancakes are not only packed with high-quality protein, they're lighter and fluffier than the classic version. Serve with a bit of butter and sugar-free syrup.

Ingredients

  1 cup cottage cheese

  2 eggs

  1/2 stick butter, melted

  1/2 cup milk

  3/4 cup whole-wheat flour (100 percent whole-wheat)

  1 Tbsp baking powder

  1 Tbsp sugar

  1 tsp salt

  1/2 tsp nutmeg (optional)

Cooking Directions

In a large mixing bowl, stir together the cheese, eggs, butter, and milk.

Add the flour, baking powder, sugar, and salt, and blend lightly (don't beat—it will make your pancakes tough) until just mixed together. This batter will keep in the fridge for up to 3 days.

Grease a skillet or griddle with a bit of butter or cooking spray and put over medium heat.

Add a large scoop of batter to the pan and use the back of a spoon or spatula to spread it out evenly. The pancake is ready to flip when you begin to see small air bubbles form in the raw batter facing you, about 3 to 4 minutes.

Flip and cook for another minute or 2.

Eat immediately, or keep warm in a 225°F oven while you finish the rest of the pancakes.

Serves 4 (about 3 4-inch pancakes per person)

Per serving: 290 calories, 15 g protein, 24 g carbohydrates (3 g fiber; 5 g sugar), 16 g fat (9 g saturated)



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



Spike Mendelsohn's Prez Obama Burger

 

For the Commander in Chief in Your Home

From the kitchen of Spike Mendelsohn as seen on Good Morning America

 

 

 

Ingredients

Horseradish mayonnaise (makes about 2 1/2 cups)

  2 cups Homemade Basic Mayonnaise

  4 ounces prepared horseradish

  1 tablespoon cayenne

  1 1/2 teaspoon freshly ground black pepper

  Sea salt

Red onion marmalade

  2 red onions

  1 cup red wine vinegar

  1 cup sugar

Burgers

  30 ounces ground sirloin

  6 potato buns, cut in half

  Canola oil

  1 pound applewood smoked bacon

  Sea salt and freshly ground black pepper

  1 pound crumbled blue cheese

Cooking Directions

Add the basic mayonnaise, horseradish, cayenne, pepper, and salt to taste to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Slice both red onions 1/2 inch thick. Add the vinegar and sugar to a pot over medium heat. Bring to a simmer. Once the sugar is completely dissolved, add the onions. Cook, stirring constantly to prevent burning, until the onions are translucent and the liquid is reduced by half, about 5 minutes. Set aside to cool.

Roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

Toast the buns and set aside.

Heat a large skillet over medium-high heat and just add enough oil to cover the entire bottom. Line a plate with paper towels. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain the fat from the pan but do not wipe clean.

Reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute more. Distribute the crumbled blue cheese equally among the patties and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.

To assemble the burgers, place 1 patty on 1 bun bottom. Top the patty with some mayonnaise, marmalade, and bacon. Cover with the bun top. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc