Nestle

Sesame Crusted Tuna

Recipe from the Nestle Professional Kitchens

Recipe: A fresh tuna appetizer seasoned with the sweetness of sesame.

PREPARATION

DIRECTIONS

  1. Cut tuna into 2 inch thick, squared-off blocks, about 6 inches in length. On a plate combine the black and white sesame seeds. Roll the tuna steaks into the sesame seed blend to coat all sides.
  2. Preheat a pan until very hot. Add oil and sear the tuna quickly on all sides. Remove from pan.
  3. Thinly slice tuna and plate in a fan appearance. Drizzle with Sesame Sauce or serve as a dipping sauce in a cup.

Chef’s Tip:
Using a thick cast-iron skillet works best in searing the tuna.

INGREDIENT QUANTITY
Tuna steaks (sushi grade) 2 each
Sesame, black seed 2-1/2 tbsp.
Sesame, white seed 2-1/2 tbsp.
Canola Oil 1-1/2 tbsp.
Minor’s® Sesame Sauce RTU 4×0.5 gal. 1/2 C.

 

Red Curry Peanut Beef

Recipe from the Nestle Professional Kitchens

Recipe: Beef braised in a sauce featuring Maggi® Thai Style Red Curry Paste.

PREPARATION

DIRECTIONS

  1. Sear short ribs.
  2. Add coconut milk, beef stock, Red Curry, brown sugar, and fish sauce.
  3. Bring broth to a boil. Cover and braise in 350°F convection oven until beef is fork tender.
  4. Remove beef from broth. Whisk chopped peanuts into sauce.
  5. Top beef with sauce.

Chef’s Tip:
Serve with a whole grain and sautéed vegetables.

INGREDIENT QUANTITY
Beef ribs (short) 1.5 lb.
Coconut Milk Lite 14 fl.oz can 2 C.
Beef Stock – prepared (scratch or low sodium) 1 C.
MAGGI® Thai Style Red Curry Paste 6×14.4oz US 2-2/3 tbsp.
Brown sugar 2 tbsp.
Fish sauce 3 tbsp.
Peanuts, plain (chopped fine) 3/4 C.

 

Cucumber & Tomato Vinaigrette Salad

Recipe from the Nestle Professional Kitchens

Cucumber & Tomato Vinaigrette Salad

Recipe: A tangy vinaigrette dressing tossed on Cucumbers and Tomatoes.

PREPARATION

DIRECTIONS

In a large bowl, combine cucumbers, tomatoes and onions. Toss to blend.

In a small bowl add both vinegars, olive oil, Vegetable Base, agave nectar and garlic. Stir with a wire whip to mix. Pour dressing over cucumber mix and toss to coat. Cover and chill 1 hour before service. Salt and pepper to taste.

INGREDIENT QUANTITY
Seedless Cucumbers 48 oz.
Seeded & Diced Tomatoes 2 C.
Diced Red Onions 1 C.
White Wine Vinegar 1/2 C.
Vinegar, balsamic 2 tbsp.
Extra virgin olive oil 2 tbsp.
Minor’s® Gluten Free Vegetable Base made with Natural Ingredients (6x1lb) 2 tbsp.
Wholesome Sweeteners, organic raw blue agave 4 tsp.
Garlic, dried, minced 1 tsp.