Recipes

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Place baking paper on sheet pans.

5. Combine the thawed shredded beef and the Red Chile BBQ Sauce in a mixing bowl. Once mixed well, transfer the meat and sauce to a hotel pan and cover with aluminum foil.

6. Place the hotel pans full of shredded beef into a preheated 350°F convection oven, or a 375°F standard oven. Heat to a minimum internal temperature of 145°F, for approximately 16 – 20 minutes. Record temperature on temperature log sheet.

7. Place the Texas toast onto sheet pans lined with wire racks. Lightly spray the top side of each slice of Texas toast with the garlic flavored cooking spray.

8. Place the Texas toast into a preheated 350°F convection oven, 375°F standard oven, and lightly toast, approximately 2 – 3 minutes.Record temperature on temperature log sheet.

9. *Hold in warmer – keep the shredded BBQ beef and Texas toast at a minimum internal food temperature of 140°F.

10. To build the Chile-Pepper BBQ Beef Melt arrange 5-ounces of the shredded BBQ beef onto 1 slice of Texas toast, with the garlic flavored side of the toast facing down. Top the beef with 1-ounce of the Fresh Pickled Jalapeno Relish, and then top that with ¾-ounce of shredded jack cheese. Place 1 slice of Texas toast, with the garlic flavored side facing up, atop the shredded jack cheese.

11. Keep the warm sandwiches on sheet pans and place into the warmer, loosely covered until ready for service.

12. *Hold in warmer – keep the Chile-Pepper BBQ Beef Melts at a minimum internal food temperature of 140°F.

13. * Record temperature of product on temperature log sheet.

14. Serve the Chile-Pepper BBQ Beef Melt with a gloved hand or tongs. 1 Chile-Pepper BBQ Beef Melt per serving.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Combine the BBQ sauce, sweet chili sauce, red enchilada sauce and chile powder in a mixing bowl and whisk together until thoroughly combined.

5. Transfer to an appropriate container, cover and hold under refrigeration at a maximum temperature of 40°F until ready to use.

6. * Record temperature of product on temperature log sheet.

2. Wash hands.

3. Put on food service gloves.

4. Prepare all vegetables.

5. Combine the cut vegetables and the Pickled Jalapeno Relish Brine in a non-reactive container. Reserve the cilantro for the next day.

6. Cover and hold under refrigeration overnight.

7. The next day drain the Fresh Pickled Jalapeno Relish and discard the brine.

8. Combine the drained relish with the chopped cilantro.

9. Cover and hold under refrigeration at a maximum temperature of 40°F until ready to use.

10. * Record temperature of product on temperature log sheet.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Combine the apple cider vinegar, rice wine vinegar, white sugar, sweet chili sauce, garlic powder, black pepper and salt in a sauce pan. Bring to a boil over medium heat.

5. Remove from the heat and transfer to an appropriate container for cooling.

6. Record temperature on temperature log sheet.

7. Cool the brine under refrigeration, uncovered, bringing the temperature down to 40°F within 6 hours.

8. Once the brine is cool, transfer to an appropriate storage container, cover and hold under refrigeration until ready to use.

9. * Record temperature of product on temperature log sheet.