foodshow14 beernwine recipebook - j. kings food service€¦ · 700 furrows rd. holtsville, ny...

700 Furrows Rd. Hol tsvi l le, NY 11742 | 631.289.8401 | jk ings.com

WINE BEER CIDER

RECIPE IDEAS

cour tesy of the J.Kings Cul inary Team


M E T H O D

Using a sharp kni fe, score the duck skin

in a diamond pat tern, taking care not to cut

in to the meat. Place the duck breasts in a hot pan with ol ive oi l.

Sear on both s ides.

Finish duck in a preheated oven unt i l in ternal temperature reaches 140°

Remove breasts from pan and set aside.

Toss chopped mushrooms and green onions

into pan. Add wine to pan and let reduce.

Add in chicken stock and demi -glace.Finish wi th but ter and season with sal t and pepper.

I N G R E D I E N T S

2 ea Boneless Whole Duck Breasts

½ cup Bal lata Pinot Noir

½ tsp Di jon Mustard

2 ea Green Onions, Including Tender Green Tops Cut on the Bias

2 tbl But ter

Coarse Sal t And Freshly Ground Pepper, To Taste

SEARED DUCK BREAST WITH PINOT NOIR SAUCE

FOR THE PINOT NOIR SAUCE

3 ea Green Onions, Including Tender Green Tops

1/2 lb Exot ic Variety Mushroom

1 cup Bal lata Pinot Noir

2 oz Chicken Stock

4 tbl Demi -Glace

1 tbl Unsal ted But ter

Coarse Sal t And Freshly Ground Pepper, To Taste




1 lb Fresh Scal lops

1/8 tsp Sal t

¼ tsp Pepper

½ tsp Chopped Garl ic

4 tbl Olive Oil

M E T H O D

Season scal lops wi th sal t, pepper,

and garl ic powder.

Heat a ski l le t on medium-high heat and add 2 tablespoons ol ive oi l.

Once hot, add scal lops. Sear on each side; reduce heat and le t cook

about 4 minutes.

In a separate ski l le t, heat 2 tablespoons ol ive oi l over medium heat.

Add mango, shal lots and cabbage.Cook st i rring occasional ly.

Add in wine and reduce.

Season with sal t and pepper to taste.

Drizzle scal lops wi th balsamic glaze.Top mango s law with scal lops.

½ ea Mango, Sl iced Very Thin

¼ ea Red Cabbage, Sl iced Very Thin

1 ea Shal lot Sl iced

½ cup Arabel la Sauvignon Blanc

2 oz Balsamic Glaze

SEARED SCALLOPS WITH CARAMELIZED MANGO SLAW



M E T H O D

For the Potatoes:

Add the potatoes to a pot of l ight ly sal ted boi l ing water.

Al low to boi l unt i l fork tender.

Drain and return to pot.

Add unsal ted but ter, sour cream,

sal t, sage, thyme, rosemary and IPA.

St i r and mash with a potato masher unt i l wel l combined.


FOR THE POTATOES

2 lbs Russet Potatoes, Peeled and Chopped

6 tbl Unsal ted But ter

1/3 cup Sour Cream

1 tsp Sal t

½ tsp Sage, Minced

½ tsp Thyme

½ tsp Rosemary, Minced

3 tbl Long Ire land IPA

MOLASSES STOUT GLAZED SALMON WITH HERB IPA MASHED POTATOES

FOR THE SALMON

1 tbl Cal i fornia Olive Oil

¼ cup Shal lots

2 tbl Soy Sauce

1/3 cup Long Ire land Breakfast Stout

2 tbl Molasses

¼ tsp Paprika

¼ tsp Chi l i Powder

¼ tsp Onion Powder

4 Fi le ts Of Salmon

For the Salmon:

Preheat gri l l.

Preheat pan over medium to high heat.

Add the shal lots to pan and sauté.

Add soy, stout, molasses, smoked paprika, onion powder and chi l i powder. Bring to a boi l, s t i rring occasional ly unt i l s l ight ly

thickened, about 6 minutes.

Place salmon on preheated gri l l

and brush wi th glaze.

Re -apply glaze and cont inue unt i l salmon is cooked.

Serve over mashed potatoes.




12 oz Por t Jef f Runaway Ferry IPA

1 ½ cups Al l -Purpose Flour

1 tbl Baking Powder

1 tsp Sal t

1 ea Egg

Vegetable Oil For Frying

M E T H O D

Pat the pickles dry wi th a paper towel and set aside.

Mix the egg, baking powder, beer, sal t, and f lour in a large bowl. Whisk unt i l smooth.

Heat the oi l to 350°

Dip the pickles in to the bat ter one by one, al lowing the excess l iquid to drip of f.

Deep fry for 3-4 minutes, unt i l golden brown.

Let them drain on a paper towel

before serving.

Serve them with your favori te dipping sauce.

BEER BATTERED PICKLES




6 ea Hanger Steaks

½ tsp Sal t

½ tsp Pepper

½ tsp Garl ic

½ cup Long Ire land Summer Ale

3 tbl Teriyaki Sauce

1 tbl Brown Sugar

M E T H O D

Season steaks wi th sal t, pepper and garl ic powder.

Combine beer wi th teriyaki sauce and brown sugar. Pour mixture over steak and let marinate for 20 minutes.

Preheat gri l l on high heat.

Take steaks out of l iquid and place on gri l l. Cook about 7 minutes per s ide or unt i l preferred degree of doneness.

Let s teaks rest for 5 minutes before serving.

SUMMER ALE MARINATED HANGER STEAK



M E T H O D

In a ski l le t, cook bacon unt i l crisp crumble and set aside.

In a large saucepan over medium heat, mel t but ter; add onion, carrot, celery and bay leaf. Cook, st i rring of ten, unt i l vegetables are t ranslucent and sof tened, about 4 minutes.

St i r in f lour and cook, st i rring frequent ly, about 3 minutes.


4 s l ices Bacon

4 tbl Sal ted But ter

½ cup Onion, Diced

¼ cup Carrot, Minced

¼ cup Celery, Minced

1 ea Smal l Bay Leaf

1/3 cup Unbleached Flour

CHEDDAR ALE SOUP

12 oz Por t Jef ferson Schooner Pale Ale

2 ½ cups Low-Fat (1%) Milk

14 oz can 99% Fat -Free Chicken Broth

1 tsp Dry Mustard

1 lb Sharp Cheddar, Grated

(About 4 Cups)

Sal t and Fresh Ground Black Pepper To Taste

Gradual ly whisk in beer; when mixture is bubbl ing and thickened whisk in mi lk, chicken broth and dry mustard. Bring mixture to a s immer,

s t i rring of ten so i t doesn’ t scorch on bot tom of pan.

Add cheese a handful at a t ime; st i r unt i l cheese is mel ted and soup is hot,

but do not le t soup boi l.

Remove from heat, remove and discard bay leafand season with sal t and pepper.



M E T H O D

Blend al l ingredients in blenderand serve!

Garnish wi th fresh ci t rus s l ices.


½ cup Blueberries

(Frozen Optional)

½ cup Strawberries,

( Frozen Optional)

½ cup Orange Juice

½ cup Blueberry Moon Hard Cider

¼ cup Red Grapes

2 tbsp Lime Juice

¾ cup Ice

SANGRIA SMOOTHIE COCKTAIL



M E T H O D

In a large pi tcher, combine the cranberries, apples, pear and one rosemary sprig.

Pour in the l iquid: cider, club soda. St i r to combine.

Place the pi tcher in the refrigerator to chi l l for 1 – 2 hours.

Set aside the two shal low bowls one with water, one wi th raw sugar.


1 ½ cups Cranberries

1 ea Granny Smith Apple, Cored

and Diced (Skin Lef t On)

1 ea Gala Apple, Cored And Diced

(Skin Lef t On)

1 ea Red Del icious Apple, Cored

and Diced (Skin Lef t On)

1 ea Bar t le t t Pear, Cored and Diced

(Skin Lef t On)

RASPBERRY CIDERSANGRIA

Dip your glasses into the water and then dip into the raw sugar.

Set aside.

When you are ready to serve, pour the sangria (along with some of the frui t )

in to your glasses.

Garnish wi th some raspberries.

1 ea Bot t le Red Barn Raspberry Hard Cider

1 cup Club Soda

2 tbl Raw Sugar

Raspberries For Garnish



M E T H O D

Pour one tablespoon of the ol ive oi l in to a large

pot set over medium-high heat. Add the chopped

bacon, and cook unt i l the pieces are crispy,

3 to 4 minutes.

Add garl ic to the oi l and cook for a few

seconds, then add the mussels and cider. Use

a wooden spoon to st i r and then cover pot and

turn heat to high.

Steam mussels unt i l a lmost al l mussels have

opened.

Using a s lot ted spoon, t ransfer mussels to a very

large bowl, leaving the l iquid behind.


6 s l ices Pecan Smoked Bacon

4 lbs Mussels

2 tbl Extra -Virgin Olive Oil, Divided

2 ea Garl ic Cloves, Minced

12 oz Heri tage Hops Hard Cider

4 tbl Crème Fraîche

CREAMY MUSSELS WITH SMOKY BACON AND HARD CIDER

1 bu Tarragon Stems Discarded,

Leaves Chopped

Large Handful Of Fresh Pars ley,

Stems Discarded, Leaves Chopped

Sal t And Pepper

Sl iced Toasted Baguet te

Discard any mussels that haven’ t opened.

Reduce heat to medium-high, and st i r in

crème fraîche.

Cook at a boi l for 2 minutes, and then add

almost al l of the bacon and herbs, leaving a

l i t t le of each for a garnish.

St i r wel l and then season the sauce to taste

wi th sal t and pepper.

Divide the mussels between four large bowls,

ladle on some of the sauce and garnish wi th

the remaining bacon and herbs.

Serve the mussels wi th toasted baguet te.


FOO

D &

WIN

E PA

IRIN

G GU

IDE

foodshow14 beernwine recipebook - j. kings food service€¦ · 700 furrows rd. holtsville, ny...

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