So a couple of days ago I was talking to my Chef about soon cooking some of the staff Family Meals before we go onto service and while doing that I have found some recipes in my books that I wanted to share with you all to try at your free will if you want.

Navajo Fry Bread

Recipe gathered from Yields 6 servings

: The Dutch Oven Cookbook

• Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup instant nonfat dry milk
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp's shortening
  • 3/4 cut water
  • 6 cups vegetable oil [for deep-frying]
• Instructions
  • Preheat the oven to 200°F
  • In a medium bowl mix together the flour, instant nonfat dry milk, baking powder, and salt. Add the shortening. Rub the mixture with your fingers until coarse crumbs form. Add the water and stir with a fork until the dough comes together. Put the dough on a lightly floured board. Knead until smooth, for about 2 to 3 minutes. Divide the dough into 6 equal portions. Keep it covered in plastic wrap. Shape a portion of dough into a ball, then pat it out on the floured board to make a 6 to 7 inch round. Cover with plastic wrap and repeat to shape the remaining portions. You can stack the rounds of dough with plastic wrap or parchment paper in between them.
  • In a 5 1/2 quart Dutch oven heat 2 inches of vegetable oil to 375°F. Turning once, cook each round of dough in the oil until it is puffy and golden brown (about 2 minutes). Line two baking sheets with several layers of paper towels, put the bread in a single layer on paper towels, and keep warm in the oven until all the dough balls are cooked
  • If you make this fry bread ahead of time, let it cool as fried, then package it in an airtight container. Rewarm in a 375°F oven until hot, about 5 minutes

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Smoked Ham and Taleggio Panino

Recipe gathered from : Professional Cooking Sixth Edition

Yields - 1 Sandwhich

• Ingredients
  • 2 tbsp Mayonnaise
  • 1 tsp Lemon Juice
  • 1/4 tsp Grated Lemon Zest
  • 2 slices Firm Country Break
  • 2 thin slices Smoked Ham
  • 2 thin slices Tomato
  • 2 slices Taleggio Cheese
  • 3-4 Leaves Arugula
• Instructions
  • Mix together the mayonnaise, lemon juice and zest
  • Lay the bread on the work surface
  • Spread the two slices of bread with the Mayonnaise
  • Top one of the slices with the ham
  • place the tomato slices on top of the ham
  • top the cheese with the arugula leaves
  • place the second slice of bread on the sandwich, mayonnaise side down. Press the sandwich together firmly.
  • Cook in a Panino Press or on a griddle until the cheese is melted. If using a griddle, place a grill brick on the sandwich and turn it over when half done.
  • Cut in Half to server

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Maple Glazed Pork Tenderloin Wrapped in Bacon

Recipe gathered from : College Recipe

Yields 12 Servings

• Ingredients
  • 2 lbs Pork Tenderloins
  • 12 Slices Bacon
    • Marinade Mix
  • 1 cup Maple Syrup
  • 1/4 cup Soy Sauce
  • 1/4 cup Ketchup
  • 2 tbsp Dijon Mustard
  • 1 each orange, Juice & Zest
  • 1 tbsp Curry Powder
  • 1 tbsp Coriander
  • 4 Garlic Cloves, Minced
  • 2 tsp Worcestershire
• Instructions
  • Mix and Blend all the Ingredients together for the marinade
  • Pour the marinade over the trimmed pork in a plastic bag and marinade for a minimum of 60 minutes
  • Remove the pork from the marinade and wrap it in the Bacon Slices
  • Place the pork in a roasting pan and bank in a pre-heated 350°F oven for 30 minutes

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These recipes are some of my favorites as I have cooked them myself and after tasting them I enjoyed the textures and flavors that they all gave. I wouldn't be able to a this point describe them unless I went and cooked them once again.

If you do they them please post back your thoughts on each of them or even send me a Private Message if you wish.