Recipes

HASH SHAKSHUKA

YIELD: 6 standard portions PREP TIME: 10 Minutes COOK TIME: 20 Minutes

Serve some serious all-day flavor in your operation with shakshuka – Chef-mate style. Chef-mate Corned Beef Hash is cooked until crispy, sautéed with onion and bell pepper until softened, and then combined with crushed tomatoes and harissa. After the sauce is brought to a gentle simmer, eggs are placed in the sauce and cooked until set. Garnished with avocado, crumbled feta, and micro greens.

INGREDIENTS:

Olive oil 1 Tbsp.
Chef-mate Corned Beef Hash 2 cups
Yellow onion, diced ½ cup
Red bell pepper, diced ½ cup

Paprika, smoked 1 tsp.
Cumin, ground ¼ tsp.
Crushed tomatoes, canned 4 cups

Avocado, diced 1 each
Feta, crumbled ¼ cup
Micro greens ¼ cup
Crostini, toasted 6 each

Harissa 2 Tbsp.
Salt, kosher 2 tsp.
Pepper, ground ½ tsp.
Eggs, whole 6 each

INSTRUCTIONS:

Heat a large cast iron pan or rondeau over medium heat and add in the olive oil.
Add the corned beef hash and cook until heated through and lightly crisped. Stir periodically.
Add the onion and bell pepper and sauté until softened.
Add the garlic, paprika, and cumin and cook until aromatic.
Add the crushed tomatoes and harissa and mix to combine. Season with salt and pepper.
Bring mixture to a gentle simmer and cook until slightly thickened, ~5 minutes.
Create 6 small divots in the sauce, ensuring they are evenly spaced apart, and crack an egg into each one.
Cover the pan, reduce the heat to medium low, and cook until the eggs are just set, ~2-3 minutes.
Remove the cover and pull the pan from the heat.
Garnish with avocado, crumbled feta, and micro greens. Shingle the crostini along the inner edge of the pan.
Serve immediately.

THE CHEESE-SAUCY-BURGER

YIELD: 1 standard portions PREP TIME: 10 Minutes COOK TIME: 15 Minutes

Elevate the ordinary by swapping out traditional cheese on your burgers for Chef-mate Basic Cheddar Cheese Sauce and give guests the gooey, melty entrée of their dreams.

INGREDIENTS:

Chef-mate Basic Cheddar Cheese Sauce ½ cup
Milk ¼ cup
Hamburger patty 8 oz.
Red onion, caramelized 2 Tbsp.
Butter lettuce 1 piece
Brioche bun 1 each
Salt To taste
Pepper To taste

INSTRUCTIONS:

Create the cheese fondue by adding the cheese sauce and milk in a small pot and heating up till warm.
Season the burger patty with salt and pepper. Grill burger until desired doneness.
Assemble the burger by layering the bottom bun with lettuce, followed by the burger, caramelized red onion, and top bun.
Cut in half.
Serve on a large pool of cheese fondue sauce.

CHEESE + BEEF CROQUETTES

YIELD: 18 skewers PREP TIME: 90 Minutes COOK TIME: 5 Minutes

Croquettes made with Chef-mate Corned Beef Hash? Yes, please. Croquettes made with Corned Beef Hash and dipped into Chef-mate Basic Cheddar Cheese Sauce? Double yes. These flavor-filled bites offer a modern take on the familiar flavors guests have come to know and love. Offer them as a shareable, side, or even an entrée.

INGREDIENTS:

Butter, unsalted 2 Tbsp.
Flour, all-purpose 2 Tbsp.
Milk, whole ½ cup
Chef-mate Corned Beef Hash,
lightly mashed 2 cups
Salt, kosher ½ tsp.
Pepper, ground ¼ tsp.
Cayenne pepper ⅛ tsp.
Flour, all-purpose ½ cup

Eggs, whole, beaten 2 each
Breadcrumbs, panko 2 cups
Bamboo skewer, 3” 18 each
Oil, vegetable As needed
^{(for frying)}
Salt, kosher To taste
Chef-mate Basic Cheddar
Cheese Sauce 1 cup
Milk, whole ¼ cup

INSTRUCTIONS:

In a small saucepan over medium heat, melt the butter. Add the flour to the pan and whisk to combine. Reduce heat to low and cook until the mixture smells lightly nutty.
Add milk to the pan and whisk to combine. Cook for 2-3 minutes, whisking consistently, until mixture becomes nappe.
Remove from heat and set aside momentarily.
In a medium mixing bowl combine the corned beef hash, salt, pepper, and cayenne powder. Pour prepared bechamel over the top of the mixture. Mix until thoroughly combined. Cover with plastic wrap and place in the refrigerator to chill for 1 hour.
Line a sheet tray with parchment paper. Take mixture and divide into 18 – 2 Tbsps. portions. Round out each portion and line up on the parchment lined sheet tray.
Place the flour, eggs, and breadcrumbs in separate bowls. Working with one at a time, roll each ball in flour, followed by a dip in the beaten egg and then a roll in the breadcrumbs. Loosely roll balls in hand to ensure the coating is secure.
Slide each croquette onto a bamboo skewer and return to the sheet tray.
Place croquettes in the fridge for 30 minutes prior to frying.
Preheat fryer to 325F. Deep fry the croquettes until golden brown and crispy, ~2 minutes.
Transfer croquettes to a cooling-rack-lined sheet tray. Sprinkle with salt. Hot hold while the cheddar cheese dipping sauce is prepared.
For the cheddar cheese dipping sauce, combine the basic cheddar cheese sauce and whole milk in a pan. Heat over medium-low heat and whisk to combine. Once warm, transfer to a serving dish.
Place croquettes on a serving dish with the warm cheddar cheese dipping sauce. Serve immediately.

GRAVY FONDUE

YIELD: 2 standard portions PREP TIME: 5 Minutes COOK TIME: 5 Minutes

Let your guests dip into deliciousness with Chef-mate Country Sausage Gravy in fondue form. Simply blend the gravy with whole milk until semi-smooth and simmer in a small saucepan until heated through. Include a spread of biscuit bites, hashbrowns, or toasted sour dough pieces and add it to your appetizer menu for a shareable fondue experience everyone will love.

INGREDIENTS:

Chef-mate Country Sausage Gravy 2 cups
Milk, whole ½ cup
Black Pepper Pinch
Bagel Pieces
Biscuit Pieces
Waffle Pieces
Breakfast Sausages
Bacon
Mini Bell Peppers
Cherry Tomatoes

INSTRUCTIONS:

Combine the gravy and milk and blend until smooth to create a fondue.
Transfer to a small saucepan and heat on low. Whisk consistently until heated through.
Transfer to a serving dish and garnish with black pepper.
Serve with a wide variety of breads and vegetables. Suggestions are listed above.
Serve immediately or hot hold until needed.