Gift Boxes from SEFCU by Mazzone Hospitality!

We hope you enjoy this special SEFCU Dinner.

Winter Caprese and Mozzarella Salad 

Ingredients:

4 oz ball mozzarella cheese, drained well
2 – 1/4″ slices red onion
2 large hothouse or beefsteak tomatoes
½ c fresh basil, julienned
4 fresh basil leaves
½ c olive oil for roasting tomatoes
olive oil for finishing
balsamic vinegar for finishing 

Method:

  1. Place whole tomatoes in baking dish, add olive oil, fresh basil, salt, and pepper, cover with parchment paper, then aluminum foil. Place in pre-heated 250-degree oven and bake for 1 hour, tomatoes are done when the skin starts to pull away, they should not be mushy. Let cool.
  2. Prepare red onions in the same manner as the tomatoes, bake uncovered until they are tender and golden brown. Let cool.
  3. To ensemble, tear drained mozzarella, place randomly on platter. 
  4. Peel skin from pulp of the tomatoes, cut tomatoes into wedges, cutting around core, discard core. Place tomato wedges randomly on platter with mozzarella. 
  5. Finish by seasoning with salt, pepper, olive oil, balsamic vinegar, and basil.

Beef Braciole 

makes 8-10 roulades

Ingredients:

1 ½ lbs beef strip sirloin
10 oz tomato sauce
1 cup breadcrumbs, Italian dry
½ grated Parmesan cheese
1 cup ricotta cheese
12 basil leaves, julienned
olive oil to drizzle
salt and pepper to taste

Method: 

  1. Cut beef in ½ inch slices lengthwise, lay on solid surface, cover with plastic, and pound with meat mallet or Saturday pan to flatten. 
  2. Season flattened beef with salt and pepper.
  3. Spread a thin layer of ricotta cheese on each slice of beef, sprinkle with grated cheese, breadcrumbs, basil, and more salt and pepper. 
  4. Roll beef starting on one end to the other 
  5. Pour tomato sauce in a medium-size baking dish, place beef in dish on top of tomato sauce, drizzle with olive oil, cover with parchment paper and aluminum foil. 
  6. Bake on 350-375 degree oven for 1 – 1 ½ hour or to the internal temperature of 160. 
  7. Remove from baking pan, place on platter or plate, cover with sauce that beef was cooked in.
  8. Finish with grated parmesan cheese and more fresh basil.

Broccoli Rabe with Garlic, Chili Flake, and Lemon 

Ingredients:

1 large bunch of broccoli rabe
2 oz olive oil
¼ cup garlic, thinly sliced
1 pinch chili pepper (red pepper flake)
Salt and pepper to taste
1 lemon, cut in 6 pieces to finish  

Method:

  1. Cut off and discard tough end of stems, about 2 inches. 
  2. On medium-high heat, place broccoli rabe in salted boiling water, cook until turns bright green and the stems are tender when squeezed. 
  3. Remove from water, drain well. 
  4. In large sauté pan, heat olive oil, add garlic, stirring frequently, and add chili flake.
  5. Once garlic is toasted NOT burned, add broccoli rabe and additional olive oil, sautéing until completed coated with garlic and oil. Cook until broccoli is hot, about 6-7 minutes.
  6. Remove from pan, place on plate or platter, drizzle with more olive oil, squeeze lemon over top, garnish with lemon wedges. 

 

 

 

Fried Rice

Ingredients:

1 pound white rice, cooked and cooled
1 cup white onions, diced
1 cup carrots, diced
1 cup celery, diced
2 eggs, beaten
1 ounce garlic, chopped
1 ounce ginger, chopped
2 ounces sesame oil
2 ounces canola or vegetable oil
2 ounces soy sauce, low sodium
salt and pepper to taste
1 cup scallions, green and white, cut thinly

Instructions:

  1. To cook the eggs, place a nonstick 8-9 inch sauté pan on medium-high heat, add ½ ounce sesame oil and ½ ounce canola oil, heat oils until they ripple in the pan. Season eggs with salt, pepper, and a few drops of sesame oil. Add beaten eggs to hot oil, spreading evenly throughout the bottom of the pan, by lifting the pan and turning in a circular motion.
  2. Once the egg begins to set in the pan, flip and allow the other side to set. Remove flat cooked egg and allow to cool. Once cooled, dice in small pieces, and set aside.
  3. In the same pan, add additional 1 ounce each of sesame and canola oil. Place on medium-high heat and heat oil until you see the ripple effect. Once the oil is hot, carefully add the onions, celery, carrots, garlic, and ginger. Season with salt and pepper. Cook and color before moving pan.
  4. When you hear the vegetables sizzle, smell the aroma and they begin to color, toss them in the pan. Add a few more drops of each oil and allow to cook for an additional minute.
  5. Add the rice to the pan and allow to cook, adding a few more drops of each oil. The rice should crisp, try not to stir too frequently, you want the rice to toast in the pan.
  6. Toss rice and allow to cook for an additional 2-3 minutes, stirring only a few times.
  7. Once the rice is slightly colored add the chopped cooked egg and scallions, drizzle with more sesame oil and adjust seasoning with salt and pepper to taste.
  8. Garnish with additional scallions

Shrimp Toast

Ingredients:

1 pound whole shrimp, raw, peeled, deveined, tails removed
1 ounce soy sauce, low sodium
½ cup scallions, cut thinly, green and white
¼ ounce sesame oil
salt and pepper to taste
1 egg white
1 tablespoon sesame seeds, white and black
8 slices of white bread, crust removed from all sides

 Instructions:

  1. Rough chop or pulse shrimp in a food processor until they are in small pieces but identifiable and NOT pureed.
  2. In a bowl, thoroughly combine the shrimp with green onions, egg white, soy sauce, sesame oil, salt, and pepper.
  3. Cut off the crust from all four sides of the bread.
  4. Add an even amount of the shrimp mixture to each bread triangle, fully and evenly covering each slice completely.
  5. Sprinkle sesame seeds over shrimp covered bread and gently press into the shrimp mixture.
  6. Pour oil into sauté pan covering the bottom with ¼ to ½ inch.
  7. On medium-high, heat until oil begins to ripple in the pan but does not smoke.
  8. Working in batches of three or four pieces, add the bread to the hot oil shrimp side down. When golden brown, flip and continue cooking until the shrimp side is golden brown.
  9. Remove from pan and allow to drain on paper toweling.
  10. Cut each piece corner to corner into two equal pieces.
  11. Serve with sweet chili sauce and garnish with additional scallions.

Roast Pork with Broccoli, Garlic and Ginger Sauce

Ingredients:

1 pound pork loin, boneless, trimmed with top fat left on
2 ounces garlic, chopped
2 ounces ginger, chopped
2 heads broccoli, butt end of stem cut back about 1 inch, slice in ¾ thicknesses
1 red pepper, seeds removed and cut in random 1 inch pieces
1 ounce sesame oil
1 ounce canola or vegetable oil
2 ounces soy sauce, low sodium
½ ounce soy sauce, sweet, to drizzle over pork
Pinch black and white sesame seeds
salt and pepper to taste

Instructions:

  1. Place pork in a small casserole dish or oven proof pan, coat with oil. Season with salt, pepper, one teaspoon of garlic, and one teaspoon ginger. Place pork uncovered in a pre-heated 350–375 degree oven and roast for approximately 20 minutes or until the internal temperature reaches 150 degrees, remove from oven and allow to rest for at least 10 minutes before slicing.
  2. Place a large 10-12” sauté pan on medium-high heat; add 1 ounce sesame and 1 ounce canola or vegetable oil, heat until oil begins to ripple but doesn’t smoke, add the raw broccoli to the pan, be sure the broccoli is dry with no water on it.
  3. Leave the broccoli in the same spot, allowing it to “toast” in the pan.  Once it is golden brown with a slight char, turn it over and repeat on the other side. If needed, add additional sesame and canola or vegetable oil, adjust heat if broccoli begins to burn. You are looking for a deep brown coloring. Remove broccoli from the pan, set aside.
  4. For the sauce, in the same pan add more sesame oil and canola or vegetable oil, place on medium-high heat, and heat oil until hot but not smoking. Add pepper, allow to cook in oil, once golden brown with a slight char, add remaining chopped garlic, chopped ginger, and sesame seeds. Toss. Lower heat, add 3 ounces soy sauce, allow to reduce for a minute, do not boil soy sauce for too long, it will become bitter and very salty.
  5. While sauce is cooking, slice pork, adding any drippings to the sauce.
  6. Place cooked broccoli on a plate or platter. Arrange the sliced pork on top of the broccoli, pour the pan garlic ginger sauce over and garnish with additional sesame seeds.