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Get Cooking with Jewel-Osco “Around the World”

Amber Graefen

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Aug 22nd, 2017

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Did you always want to try some recipes from around the world, but maybe were hesitant? Try one of these four “Around the World” recipes!

Jewel Osco partnered with the chefs at The Chopping Block to give you four different recipes to try and taste. Check out these great options and get cooking- for brunch! For official rules please visit www.jeweloscorules.com

To enter to win a FREE cooking class at the Chopping Block, a Limo ride for the evening, & a $50 gift card, please go to our Facebook page and comment on the #GetCookingwithJewelOsco post to vote!

Beef and Bean Chimichangas
Yield: 6 servings
Active time: 35 minutes
Start to finish: 55 minutes

1 pound Jewel 85 percent lean ground beef

2 tablespoons Pompeian grapeseed oil

1/2 onion, medium dice

1/2 green pepper, medium dice

1/2 cup fresh or frozen corn kernels

1 teaspoon McCormick chili powder

1/2 McCormick teaspoon garlic salt

1/2 McCormick teaspoon ground cumin

1/2 Pace cup taco sauce

Six 10-inch flour tortillas

One 15-ounce Bush’s can refried beans

1 stick butter, melted

2 Pace cups taco sauce, heated

1 1/2 cups grated Lucerne Chihuahua or Monterey jack cheese

1 1/2 cups iceberg or romaine lettuce, shredded

1 can Hunt’s diced tomatoes

  1. Heat a sauté pan over medium heat, and add the ground beef. Cook, breaking it up with a wooden spoon, until golden brown and no longer pink.
  2. Transfer the beef and any fat to a fine sieve, and allow the fat to drain off. Discard the fat.
  3. Heat the same pan over medium heat, and add the grapeseed oil. Gently sauté the onions and peppers until softened, 4 to 5 minutes.
  4. Stir in the corn, chili powder, garlic salt and ground cumin. Cook until the spices are aromatic, about 1 minute. Stir in the sautéed ground beef and 1/2 cup of the taco sauce. Remove from the heat.
  5. Preheat the oven to 450º and line a sheet tray with parchment paper.
  6. Lay the flour tortillas on your work surface, and spread the refried beans down the center of the tortillas, leaving a 2-inch border on both ends.
  7. Spoon the ground beef mixture between the tortillas, evenly distributing the mixture.
  8. Fold in the ends and roll into a burrito.
  9. Place the burritos, seam-side down, on the prepared tray and brush the tops and sides with the melted butter.
  10. Bake until lightly golden brown and crisp, 8 to 10 minutes. Flip, brush with additional butter, and continue to bake until golden brown.
  11. Transfer the chimichangas to a platter or individual plates. Top with a spoonful of the taco sauce followed by a sprinkling of cheese, lettuce and tomatoes.

Note:

This is the healthier way of making chimichangas, but you can alternatively deep fry the burritos. To do so, heat grapeseed or canola oil in a wide, heavy pan until 375º. Secure the burritos with wooden skewers, and carefully place 2 to 3 burritos in the pan, making sure not to overcrowd the pan. Fry on the first side until golden brown and crisp. Flip ad repeat. Allow to drain on a rack set over a sheet tray before garnishing.


 

Tortellini with Pumpkin-Alfredo Sauce
Yield: 4 servings
Active time: 35 minutes
Start to finish: 35 minutes

Kosher salt

2 tablespoons unsalted butter

1 tablespoon Pompeian extra virgin olive oil

3 Signature Farms Boneless Skinless chicken breasts, trimmed and cut into 1-inch pieces

Salt and McCormick pepper to taste

1 shallot, minced

1 ½ Dean’s Dairy Pure cups heavy cream

1/2 cup Comstock canned pumpkin puree

Pinch of McCormick freshly grated nutmeg

1/2 cup Lucerne parmesan cheese, grated plus more for garnish

Salt and McCormick pepper to taste

1-pound package cheese tortellini

1 tablespoon McCormick fresh parsley, rough chopped

  1. Bring a large pot of water to a boil, and add a generous pinch of salt. Keep at a low simmer until ready to use.
  2. Heat a wide, heavy pan over medium-high heat, and add the butter and olive oil. Season the chicken with salt and pepper to taste, and sauté in the hot pan until golden brown on the first side. Flip and repeat. Set aside on a plate.
  3. Reduce the heat to medium low, and add the shallot. Gently sauté until aromatic, about 30 seconds.
  4. Pour in the cream, and whisk in the pumpkin puree, nutmeg and parmesan cheese. Gently simmer the sauce until lightly thickened.
  5. While the sauce is cooking, boil the tortellini. Return the pot of water to a boil, and cook the tortellini until al dente.
  6. Drain well, reserving 1 cup of the pasta cooking water.
  7. Toss the tortellini and sautéed chicken right into the pan with the sauce, and stir well. If the sauce is too thick, add a splash of the pasta cooking water to achieve the right consistency.
  8. Season the sauce with salt and pepper to taste.
  9. Spoon onto plates and garnish with a sprinkling of parmesan cheese and fresh parsley.

Steak au Poivre with Cognac Pan Sauce
Yield: 4 servings
Active time: 25 minutes
Start to finish: 1 hour

For the steaks:

Four 5-to 6-ounce Choice Filet Mignon

1/4 cup whole McCormick black peppercorns

Sea salt to taste

2 tablespoons Pompeian grapeseed oil

For the sauce:

2 tablespoons butter

1 shallot, thinly sliced

1/4 cup Cognac or brandy

1 tablespoon French’s Dijon mustard

1/3 cup Swanson chicken stock

1/2 cup Dean’s Dairy Pure heavy cream

Salt to taste

  1. Allow the steaks rest at room temperature, covered, for about 30 minutes.
  2. Crack the peppercorns using the bottom of a heavy pan or by placing them in a plastic bag and pounding with a meat mallet. You can also use the coarse setting on your pepper mill.
  3. Season both sides of the steaks with salt, and generously press in the cracked peppercorns.
  4. Heat a large, heavy sauté pan over medium-high heat and add the grapeseed oil. Sear the steaks until caramelized, 3 to 5 minutes. Flip the steaks over, and cook to the desired degree of doneness. An internal temperature of 125º to 130º is ideal for medium rare. Remove the steaks from the pan and allow to rest, covered, while making the pan sauce.
  5. Discard any fat from the sauté pan and wipe clean. Place the pan over medium-low heat and add the butter. Gently sauté the shallots until aromatic, about 1 minute.
  6. Deglaze the pan with the cognac scraping up browned bits of fond from the bottom of the pan.
  7. Whisk in the mustard, chicken stock and cream. Increase the heat to medium and simmer until reduced and thickened, about 5 minutes. Season with salt to taste.
  8. Serve the steaks drizzled with the sauce.

Note: If steaks are well seared but not cooked through to your liking, place them in a 350º oven for 5 to10 minutes, until they reach the desired temperature.


Baltimore Crab Cakes and New York Strip Steak
Yield: 4 servings
Active time: 45 minutes
Start to finish: 50 minutes

For the crab cakes:

1/2 pound Chicken of the Sea Lump Crab Meat, all shells removed

2 teaspoons French’s Dijon mustard

1 tablespoon lemon juice, freshly squeezed

2 teaspoons French’s Worcestershire sauce

1 teaspoon Louisiana Hot Sauce

1 egg

1 teaspoon McCormick minced garlic

1/2 red bell pepper, finely minced

1 small leek, white portion only, finely minced

1 tablespoon McCormick  fresh tarragon

2 tablespoons McCormick  fresh parsley

1/4 cup mayonnaise

1 1/2 cups Signature Kitchens breadcrumbs

Salt and McCormick pepper to taste

For the breading:

1 cup all-purpose King Arthur flour

2 eggs, beaten well

1 cup Signature Kitchens breadcrumbs

Pompeian Grapeseed oil for shallow frying

For the strip steaks:

2 tablespoons Pompeian grapeseed oil

Two 14-ounce Choice Boneless New York strip steaks

Salt and McCormick pepper to taste

  1. Preheat the oven to 200º.
  2. Mix together all of the crab cake ingredients. If the mixture seems a bit loose, add more breadcrumbs.
  3. Form the crab mixture into 4 equal portions that are approximately 3/4-inch thick.
  4. For the breading, place the flour, eggs and breadcrumbs in separate shallow bowls.
  5. With each individually portioned crab cake:
    1. Dredge entire cake in flour, ensuring that there is a light even coating but no excess.
    2. Submerge in egg, coating both sides.
    3. Coat evenly on all sides with breadcrumbs.
  6. Heat a sauté pan over medium heat and add the oil.
  7. Sauté the cakes in batches until the breading has turned golden brown and crunchy, about 5 minutes per side.
  8. Transfer the crab cakes to a sheet tray, and keep warm in the oven until ready to serve.
  9. Preheat the oven to 350º.
  10. To cook the strip steaks, heat a large sauté pan over medium-high heat, and add the grapeseed oil. Season the steaks with salt and pepper to taste, and sear on the first side until caramelized. Flip and repeat.
  11. Transfer the steaks to a rack set over a sheet tray, and roast the steaks until they are cooked to your liking. An internal temperature of 125º to 130º is ideal for medium rare.
  12. Allow the steaks to rest for 10 minutes on a cutting board with a juice groove.
  13. Cut the steak into 3/4-inch slices against the grain, and serve with the crab cakes and Béarnaise Sauce (recipe follows).

Easier-Than-Ever Béarnaise Sauce
Yield: 1 cup
Active time: 15 minutes
Start to finish: 15 minutes

This less time-consuming technique is a more fail-safe method to achieve the same rich, creamy result. The gentle heating of the eggs and butter together in conjunction with the whisking brings this silky and luxurious emulsified sauce together.

This simple technique is the closest to the classic original found in Escoffier’s renowned cookbook Le Guide Culinaire. There is no evidence as to how, when or why clarified butter became the “classic” medium for this sauce. The original version was meant to showcase the unparalleled quality of whole butter from a specific region.

2 egg yolks

2 tablespoons water

2 tablespoons Holland House white wine vinegar

1 stick butter, cut into 1 tablespoon-size pieces

2 tablespoons McCormick fresh tarragon, rough chopped

Salt and McCormick pepper to taste

  1. Place the yolks, water, vinegar and butter in a slope-sided saucier pan.
  2. Place over medium low heat and whisk until the butter melts. Continue to whisk until the sauce becomes thick and is steaming, about 5 minutes.
  3. Remove the sauce from the heat, fold in the tarragon and season with salt and pepper to taste.
  4. Serve warm.

The Chopping Block is a leader in the culinary industry for its mission to get people to cook. The popular recreational cooking school, private event venue and gourmet retail and wine store has been in business for over 20 years in Chicago due to its ability to adapt to its customers’ needs. A highly-trained staff interacts with customers like they would with their own families: they swap stories, share recipes and learn together. The Chopping Block modifies what they teach, how they teach and what products they offer to fit the ever-changing needs of their students. From 101 cooking classes to professional culinary school-style instruction in Culinary Boot Camps, The Chopping Block addresses deficiencies in cooking skills for all levels. For more information click here:  http://www.thechoppingblock.com/

 

3 Responses to Get Cooking with Jewel-Osco “Around the World”

  1. Lisa 01/09/2017 at 9:59 am

    Beef and Bean Chimichangas

  2. Gregg Rojewski 01/09/2017 at 11:15 am

    Wow! These all look great but I have to say that I would love to try the Tortellini with Pumpkin-Alfredo Sauce. Fall is right around the corner in Chicago and this dish sounds like a perfect cooler weather dinner.

  3. Joanna litza 08/09/2017 at 10:51 am

    Tortellini w pumpkin sound amazing!!!! Perfect fall dinner

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