Beef Embutido With Peach Sauce Rsc Food

BEEF EMBUTIDO WITH PEACH SAUCE #RSC

Steps:

• Beef Embutido.
• 1. Preheat oven to 350 degrees F.
• 2. In a large bowl, mix together ground beef, carrots, onion, red bell pepper, tomato sauce, cheese, pickle relish, garlic, panko, eggs, salt and pepper.
• 3. Mix well.
• 4. Place the Reynold's Wrap Foil on a flat surface. Spray with non-stick spray.
• 5. Place the meat mixture on the foil and flatten, about 1/2 inch thick. Make sure you have enough space on the sides for sealing.
• 6. Place the sliced hotdog and quartered hard boiled egg in the middle of the meat mixture (forming a line).
• 7. Grab one end of the foil and fold over towards the middle covering the hotdog and egg. Press down gently to pack in the meat.
• 8. Grab the other end of the foil and fold again towards the center, forming a cylinder. Try to make your "meat roll" as compact as possible.
• 9. Grab the two ends of the cylinder and give it a twist to seal.
• 10. Do the same for the rest of the meat mixture.
• 11. Place the meat roll on a shallow baking pan.
• 12. Bake in the oven for 1 - 1 1/2 hours, depending on how thick the meat rolls are.
• 13. You can take one meat roll out and open it carefully to check for doneness, or you can use a meat thermometer (160 degrees F).
• 14. Slice diagonally to serve. About 1/2 inch.
• Peach Sauce.
• 1. In a small sauce pan, bring 1 cup of water to a simmer.
• 2. Add sugar while stirring till dissolved.
• 3. Add in peaches, honey, lemon juice, and salt. Stir to coat peaches.
• 4. Bring it to a boil and let it simmer for about 20 minutes.
• 5. Remove from heat and transfer to a food processor or blender (you can also mash the peaches for chunkier sauce).
• 6. Pulse till smooth.
• 7. Add parsley and mix.
• 8. Drizzle some of the sauce on the Embutido. Place the rest of the Peach Sauce in a bowl for extra sauce.
• Serve with rice and your choice of vegetables.

TILAPIA ROLL WITH SAUTE MUSHROOM STUFFING #RSC

Steps:

• 1. For stuffing in a hot pan put a tablespoon of butter. Add mushrooms, onions, 1 garlic clove, heavy cream and cream cheese. Cook on the medium high heat for 5 min or until the mixture is smooth but not runny. Salt and pepper for taste.
• 2.Grind the tilapia fillets in the blender or meat grinder until smooth. Transfer into the bowl and add an egg, 2 garlic cloves, green onions, parsley, cilantro, mustard, salt, pepper and the panko crumbs. Mix by hand.
• 3. Lair the tilapia mixture on the greased Reynolds Wrap Foil and spread it out, it should be 1 inch thick.
• 4. Place the tomato slices in the middle of the tilapia mixture. Put the mushroom stuffing on the top of the tomatoes.
• 5. Lift the corner of the foil and roll the the tilapia. Gently place the roll in the middle of the foil. Wrap it in foil and twist the ends.
• 6. Place the roll on the baking tray and bake in the 400 degree F oven for 20 minute Then take the foil off and put some more cream cheese on top and bake for 15 more min until the top is browned.
• 7. Slice and serve along with some sriracha sauce or fresh lemon slices.

MORCON (MEAT ROLL) PHILLIPINES

Steps:

• Spread steak out flat. Spread margarine over steak. Combine remaining ingredients except cooked eggs.
• Spread mixture on the steak. Place eggs 2 inches apart on meat mixture; roll as you would a jelly roll and tie with string.
• In a large pot, mix cooking mixture. Add steak on top and cook one hour at medium heat until meat is tender.
• Remove meat to platter. Strain cooking mixture and serve as a gravy over sliced portions of the meat.

GROUND BEEF AND BACON TURNOVERS #RSC

Steps:

• Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
• Preheat oven to 450 degrees F.
• In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
• Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
• Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
• Unroll the pie crusts and lay one round crust in the center of each piece of foil.
• Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
• Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
• Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
• Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
• Bon Apetite!

EMBUTIDO

Steps:

• Combine all ingredients in a bowl.
• Mix thoroughly.
• Roll mixture in foil and steam for 1 hour.
• Let cool.
• Chill for 4 hours or overnight.
• Slice diagonally.

SAILOR'S PIE WITH ALMOND-PEAR SAUCE #RSC

Steps:

• 1. Preheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes.
• 2. Blend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
• 3. Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
• 4. Prepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
• 5. Set the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
• 6. Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
• 7. Once you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.

FILIPINO EMBUTIDO

Steps:

• Preheat oven to 300. Put 2 eggs in a saucepan, and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 5 minutes. Remove eggs, and place in cold water to cool, then peel and cut in half lengthwise.
• In a large mixing bowl, beat the remaining 2 eggs, and combine with the cheese, ham, peas, raisins, onion, sausages, relish, ketchup, salt and a few cracks of black pepper. Fold in the ground pork, then mix it with your hands until thoroughly combined and the mixture starts to stick together. Heat a dry frying pan over medium heat, and cook a spoonful of the mixture. Taste the mixture, and add more salt or pepper if needed.
• Line a large baking pan with greased foil, leaving some overhang on all sides. Spread the embutido mixture into a rectangle about 12 by 17 inches. Place the boiled egg halves in a line down one of the long sides of the rectangle. Starting from that edge, lift the foil to roll the meat mixture - with the eggs - over itself, and roll all the way to the other side to form a cylinder (like a jelly roll). Pat the embutido to create a uniform shape, and wrap the foil tightly around it, crimping the ends to seal.
• Place the foil-wrapped embutido in the center of the pan, and place in the oven. After 45 minutes, remove the embutido and turn on the broiler. Unwrap the foil and let embutido rest for 10 minutes, then broil until lightly browned, about 3 minutes. Let rest 3 minutes, then slice.
• While the embutido is roasting, set a small saucepan over medium-high heat and combine 3 tablespoons calamansi juice, soy sauce and broth. Simmer until reduced by half. Thoroughly combine the cornstarch with the remaining calamansi juice and whisk into the sauce. Bring to a boil, and when it is thickened, remove from heat. When embutido is cooked, reheat sauce over medium heat until steaming, then whisk in butter, one chunk at a time, to emulsify.
• Serve embutido on a platter with watercress and sauce, with steamed white rice on the side.