Doggy Bag

Short Rib Ragu Recipe

November 19, 2016

Refreshing and Reinventing take home food. We started with left-over Short Rib and made Ragu.

Ingredients:

  • ¾ cup Leftover Short Rib
  • ½ cup Onions, small dice
  • 3 cups Marinara/Spaghetti Sauce
  • 2 cups College Inn® Beef Broth
  • ¼ cup Olive Oil
  • ¾ lb spaghetti
  • Salt & Pepper (to taste)
  • Basil (to taste)

Method of Preparation:

  1. Heat olive oil in a medium sauce pot on medium heat
  2. Add the onions and saute until tender
  3. Cut the meat into strips, remove any fat and add it to the pot
  4. Add the marinara sauce and 2 cups College Inn® beef broth
  5. Season with salt and pepper
  6. Bring to a boil and reduce to a simmer
  7. While that cooks, boil your pasta water
  8. Cook pasta until al dente (about 8 minutes) then strain
  9. Plate your pasta and top with sauce

Crab Stuffed Mushroom Recipe

November 12, 2016

Refreshing and Reinventing take home food. We started with left-over Crab Cake and made Stuffed Mushrooms.

Ingredients:

  • 2 TBSP. butter
  • 1/2 cup white onion, small diced
  • 1/2 cup red bell pepper, small diced
  • 3 mushroom stems, cleaned, trimmed and small diced
  • 3/4 cup crab cake
  • ½ cup College Inn® Garden Vegetable Broth (or as needed)
  • 1/4 cup bread crumbs
  • Fresh thyme, to taste
  • Pinch of salt
  • Pinch of white pepper
  • 6 medium size button mushrooms, cleaned and tops removed

Method of Preparation:

  1. Preheat oven to 350 degrees F
  2. Add butter to a saute pan on medium heat
  3. Add the bell pepper, onion, and mushroom stems and saute until tender, about 10 minutes
  4. Crumble the crab cake into small pieces directly into the saute pan, stir to combine
  5. Add College Inn® Garden Vegetable Broth and breadcrumbs to the saute pan, along with thyme, salt and white pepper; mix to combine
  6. Stuff crab mixture into the mushrooms, and place mushrooms on a baking sheet
  7. Bake 10-15 minutes and enjoy!

How to Make Stuffed Mushrooms

December 12, 2015

 

LEFT-OVER – Pork Chop

INGREDIENTS

  • 10 Large White Mushrooms
  • 1/2 Cup Roasted Peppers
  • 1/2 Cup Shredded Cheddar
  • 3 Strips of Bacon, Cut Into 1/2 Inch pieces
  • 1 Small Red Onion, Chopped
  • 1/4 Cup Seasoned Bread Crumbs
  • 1/2 Cup Chopped Basil
  • 1/4 Cup Grated Cheese
  • 3 Tbsp Melted Butter
  • 1/4 Cup Chicken Broth
  • 1 Egg

PREPARATION

  1. In a saucepan cook bacon for about 4 minutes
  2. Add onions, and cook for 2 more minutes and set aside.
  3. Cut pork into cubes.
  4. Place in food processor with the roasted peppers and pulse for about 15 seconds.
  5. In a mixing bowl, combine all ingredients and mix well.
  6. Remove stems from Mushrooms.
  7. Using a spoon, stuff the mushroom caps and place in a baking pan
  8. Pour chicken stock and cook for 20 minutes at 350 degrees.

 

 

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