Recipe by Andre Uribe for Chef’s Roll Corporate
Serving Size 40
Ingredients:
2 quarts julienned onions
5 quarts chopped kale (stems removed)
6 pounds sausage (Italian or spicy, sliced)
5 quarts pre-soaked white beans (cannellini or great northern)
1 #10 canned diced tomatoes
2.5 quarts Campbell’s tomato soup
½ cup Tabasco sauce (adjust to taste)
5 quarts chicken stock
Salt and pepper to taste
Instructions:
Preheat Oven: Set oven to 350°F (175°C).
Combine Ingredients in a hotel pan: Add onion, chopped kale, sausage, white beans, diced tomatoes, tomato soup, Tabasco, chicken stock, salt, and pepper. Mix thoroughly. Cover each pan tightly with aluminum foil.
Bake: Place pan in the preheated oven and bake for 1.5 to 2 hours, or until the beans are tender and the stew is bubbling.
Serve: Stir the stew before serving to redistribute ingredients.
Cajun-Spiced Pork Chops (Serves 40)
Ingredients:
40 pork chops (approximately 6-8 oz each)
Cajun seasoning blend
Instructions:
Preheat Oven: Set oven to 375°F (190°C).
Lay the pork chops on sheet pans and generously season both sides with Cajun seasoning.
Bake in the preheated oven for 25-30 minutes, or until internal temperature reaches 145°F (63°C).
Remove from the oven and let rest for 5 minutes before serving.
Fennel Slaw (Serves 40)
Ingredients:
5 quarts thinly sliced fennel bulbs
2.5 cups chopped fresh parsley
1.25 cups apple cider vinegar
1.25 cups honey
Salt and pepper to taste
Instructions:
Prepare Dressing: In a large bowl, whisk together apple cider vinegar, honey, salt, and pepper until smooth, then add sliced fennel and chopped parsley.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve: Serve the bean stew at the bottom of the plate, place pork chop on top, then top each pork chop with a generous spoonful of fennel slaw.
