A Few Recipes

Beef and Bean Chili with Jalapeño Corn Bread

Serves 240

Beef and Bean Chili

40 lbs. ground beef
2 lbs. diced yellow onion
1 tbsp chopped garlic
3 gallons diced tomatoes in juice
1.5 gallons crushed & concentrated tomatoes
1 gallon water
1 cup chili powder
3 tbsp cumin
2 tbsp salt
1.5 tsp black pepper
8 oz granulated sugar
3 gallons dark red kidney beans

Cook the beef, onion, and garlic in a steam-jacketed kettle until the meat is no longer pink.
Mix the tomatoes and seasonings. Add to the beef. Cook until blended.
Add the kidney beans and mix well. Cover and simmer for 1 hour.
Serve the corn bread on the side.

Jalapeño Corn Bread

5 lbs. corn muffin mix
5.25 cups water
3 cups sliced jalapeño peppers

Pour water in a mixing bowl. Add muffin mix.
Mix using the paddle attachment on low speed for 20 seconds. Stop mixer and scrape bowl and paddle. Mix an additional 20 seconds.
Transfer to a greased sheet pan. Sprinkle jalapeños over the top of the batter and pat down. Bake in a convection oven at 325ºF for 13 to 15 minutes.
Cut 6x10 for service.

Tempeh and Vegetables in an Orange Pepper Sauce

Serves 120

20 lbs. cubed soy tempeh
8 fresh jumbo yellow onions, julienne
2 lbs. fresh suntan peppers, julienne
2 lbs. fresh red peppers, julienne
1 bunch fresh celery, bias-cut
4 fresh carrots, grated coarsely
2 fl oz canola oil
3 quarts roasted red pepper, drained and diced
1 tsp crushed red pepper
4 fresh Florida navel oranges, juice and grated rind
4 oz. vegetable base
1.5 gals. water
1 cup soy sauce
1 cup extra-fine granulated sugar
1 cup red wine vinegar
4 oz. corn starch
8 fl. oz. cold water

Mix the tempeh and vegetables and hold in a roasting pan under refrigeration.
Heat the oil in a stock pot on the stove top. Add the roasted red peppers, red pepper flakes, orange rind, and orange juice and sautée briefly.
Add the vegetable base, water, soy sauce, sugar, and vinegar. Bring to a boil. Reduce to a simmer.
Make a slurry with the corn starch and cold water. Whisk into the sauce and cook to thicken.
At service, stir-fry the tempeh and vegetables on a hot griddle to order as needed until the peppers are crisp-tender.
Transfer to a mixing bowl and toss with some of the sauce.
Transfer to a 2" half pan for service.

Butterscotch Bars

Makes two pans

6 cups extra-fine granulated sugar
6 cups light brown sugar
1.5 lbs. margarine
24 eggs (USDA AA)
2 tbsp. vanilla
4 lbs. all-purpose unbleached flour
2 tbsp. baking powder
1 tbsp. granulated salt
2 lbs. butterscotch morsels

Beat the sugars and margarine at medium speed in a mixer fitter with a paddle.
Add the eggs and vanilla. Beat well.
Combine the flour, baking powder, and salt. Add to the sugar mixture. Beat at low speed just until blended.
Divide the batter between 2 sheet pans that have been coated with pan spray. Spread to smooth.
Sprinkle evenly with butterscotch morsels.
Bake in a 325°F oven until a skewer or paring knife inserted in the center comes out clean. Remove from the oven and cool.
Cut 6x10 for service.