Beef Up Your Menu with a Trendy Twist on Sushi

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com.

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Rolls:

• 12 thin slices pastrami
• 3 cups sushi rice
• 1 teaspoon caraway seeds
• 2 sheets nori
• 4 thin slices Swiss cheese, cut into slivers
• 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
• Russian dressing

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Futomaki:

• 2 sheets nori
• 3 cups sushi rice
• 2 teaspoons caraway seeds
• 6 thin slices corned beef
• 4 teaspoons horseradish, well-drained
• 4 thin slices Swiss cheese, sliced into thin sticks
• Dijon mustard

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Maki:

• 2 sheets nori
• 4 cups sushi rice
• 4 ounces finely shredded spicy beef jerky
• 16 cilantro sprigs
• 1/2 cup slivered radishes
• 64 tortilla strips
• queso fresco crumbles
• pico de gallo

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
3. Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
4. Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Rice:

• 1/2 cup mixed olives, patted dry and finely chopped
• 2 teaspoons capers, patted dry and finely chopped
• 1 clove garlic, minced
• 3 cups sushi rice
• freshly ground black pepper, to taste

Rolls:

• 8 thin slices beef salami
• 3 thin slices part-skim mozzarella, cut into sticks
• 3 thin slices provolone, cut into sticks
• 1/4 cup chopped celery leaves

• toasted sesame seeds
• shaved celery

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
3. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
   Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
4. Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
5. Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
7. Repeat to make second roll.
8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.

SOURCE:
North American Meat Institute

Flavor Infusion

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion

• 6          cups fresh cauliflower florets
• 2          tablespoons toasted sesame oil
• 1          teaspoon kosher salt
• 1/4       cup Holland House Sherry Cooking Wine
• 1/4       cup honey
• 2          tablespoons soy sauce
• 1          tablespoon white vinegar
• 2          teaspoons cornstarch
• 2          tablespoons vegetable oil
• 1          small fresh yellow onion, finely chopped
• 1          tablespoon minced fresh garlic
• 1          tablespoon Korean-style chili flakes
• 1/4       cup chopped fresh green onions
• 1          tablespoon toasted sesame seeds

1. Heat oven to 400° F.
2. In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
3. In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
4. In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
5. Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
6. Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion

• 3          tablespoons packed dark brown sugar, divided
• 2          teaspoons kosher salt
• 1          teaspoon ground black pepper
• 1/2       teaspoon crushed red pepper flakes
• 1 1/2    pounds thinly sliced, boneless beef short ribs
• 1          cup Holland House Marsala Cooking Wine
• 6          tablespoons toasted sesame oil
• 1/4       cup roasted garlic paste
• 2          tablespoons soy sauce
• 1/2       cup chopped green onions, divided
• 1          teaspoon cornstarch
• 1          head fresh romaine lettuce, separated into large leaves         
• 1/2       cup sliced fresh red radishes
• 1/2       cup shredded fresh carrots dipping sauce

1. In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
2. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
3. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
4. Heat grill to medium-high.
5. Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
6. Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion

• 2          tablespoons vegetable oil
• 1          tablespoon minced fresh garlic
• 1/2       cup fresh chopped yellow onions
• 1          cup fresh small white mushrooms, quartered
• 1/2       cup chopped fresh carrots
• 1/2       cup chopped fresh zucchini
• 1/2       cup chopped fresh red bell peppers
• 1/2       cup chopped fresh yellow bell peppers
• 3          cups cold, cooked, long-grain white rice
• 1/2       cup Holland House White Cooking Wine
• 2          tablespoons oyster sauce
• 1/2       cup fresh green onions, sliced 1/4-inch thick
• 2          teaspoons toasted sesame oil
• 1/4       teaspoon ground black pepper

1. Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.
2. Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

SOURCE:
Holland House