JGS VALUE ADDED FAVORITES
JGS Foods provides value-added solutions. We work with your chefs on menu preparation and creative alternatives to ensure a first-class dining experience. Below are a few samples utilizing our top of the line products.
Beef
PAN-SEARED STEAKS WITH ROASTED RED PEPPER SAUCE
1 Teaspoon Roasted Garlic-Pepper Seasoning
Or
½ Teaspoon Black Pepper and ½ Teaspoon Garlic Powder
4 JGS 8 oz. Choice Center Cut Strip Loin Steak
Olive Oil-Flavored Cooking Spray
1 (7-ounce) Roasted Red Peppers in Water, Drained
- Combine garlic pepper and ¼ teaspoon salt. Rub both sides of steak with pepper mixture
- Place a large non-stick skillet coated with cooking spray over medium-high heat until hot
- Add steaks cooking 2 to 3 minutes on each side until done
- While steaks cook, place peppers and remaining ¼ teaspoon salt in container of an electric blender. Cover and process until smooth.
- Serve steaks with red pepper sauce
BEEF TOP SIRLOIN STEAKS WITH MUSHROOMS
5 JGS Choice 10 oz. Center Cut Top Sirloin Steaks
½ Teaspoon Salt
½ Teaspoon Pepper
½ Teaspoon Garlic Powder
1 (12-ounce) Package Sliced Mushrooms
4 Cloves Garlic, Chopped
¼ Cup plus 2 Tablespoons Marsalla Wine (or Broth)
- Mix together salt, pepper and garlic powder.
- Sprinkle each steak with mixture; set aside.
- Coast a large skillet with non-stick vegetable spray and heat to medium-high.
- In skillet, add mushrooms and chopped garlic; cook stirring frequently for 5 minutes or until mushrooms are golden; remove from heat.
- Arrange steaks on a broiler pan about 4 inches below the heat source.
- Broil for about 4 minutes on each side or to desired doneness.
- In a skillet, reheat mushroom mixture over medium-high heat. Add wine or broth to mixture and bring to a boil; cook for about 2 minutes or until the wine is reduced.
- Place each steak on a plate and top with mushroom mixture.
T-BONE STEAK WITH BARBECUE BUTTER
4 JGS Choice 10 oz. T-Bone Steak
2 Tablespoons of Worcestershire Sauce
¼ Cup Low Fat Margarine
¼ Cup Green Onions, Chopped
1 Teaspoon Salt
¼ Teaspoon Black Pepper
- Preheat grill or broil pan for 5 minutes.
- In a small bowl, combine the Worcestershire sauce, margarine, green onions, salt and pepper to make the barbecue butter.
- Place steaks in the grill or broil pan and cover each with the barbecue butter.
- Grill the steaks for 8 -10 minutes, or according to your preference.
VEGETABLE BEEF SOUP
1 Lb. JGS Lean Ground Beef
1 (46-ounce) Can Vegetable Juice
1 (16-ounce) Package Frozen Mixed Vegetables
1 (1-ounce) Envelope Onion Soup Mix
- Brown ground beef in large skillet and drain.
- Combine vegetable juice, frozen vegetables, and soup mix in a 3-quart saucepan and bring to a boil.
- Add beef, cover, reduce heat and simmer for 20 minutes.
JUSTICE BEEFY MARINADE
2 Tablespoons Olive Oil
¼ Cup White Vinegar
½ Cup Lemon Juice
2 Tablespoons Honey
2 Teaspoons Black Pepper
2 Cloves Garlic, Finely Minced
- Mix all ingredients in a small bowl to completely dissolve the honey
- Use on any JGS beef product!
COMFORT BEEF STEW
½ Cup Extra-Virgin Olive Oil
3 Tablespoons Butter
1/3 Cup All-Purpose Flour
1-2 Lbs. JGS Choice Stew Meat
1 Cup Thinly Sliced Onions
1 Cup Diced Carrots
1 Cup Diced Celery
2 Cups Peeled Diced Potatoes
2 Cups Diced Zucchini
1 Cup Diced Green Beans
6-8 Cups Meat or Chicken Broth, Fresh or Canned
1 Cup Canned Diced Italian Tomatoes With Juice
2-3 Cups Water
Salt and Pepper
Grated Parmesan Cheese
- Place JGS diced stew meat in bowl and sprinkle with flour
- Heat olive oil and butter in a large soup or stock pot. Add JGS diced stew meat and sauté over high heat just to brown.
- Add fresh vegetables in the order listed; sprinkle the veggies lightly with the remaining flour and cook over high heat for 3-4 minutes after each addition. Stir often.
- Add broth, tomatoes and water. Reduce heat and simmer, stirring often, until the broth has thickened, about 5 minutes.
- Season to taste with salt and pepper.
- Check seasoning and serve with grated parmesan. Makes 6 servings.
SOUTHERN FLAVOR PEPPERED STEAK
½ Cup Olive Oil
¼ Cup Soy Sauce
4 Teaspoons Southern Flavor Charbroil Seasoning
2 Lbs. JGS Choice 8 oz. Center Cut Strip Loins
STEAK au POIVRE
2 JGS Choice 10 oz. Center Cut Top Sirloin Steaks
3 ½ Tablespoons Coarsely Ground Black Peppercorns
2 Tablespoons Vegetable Oil
1 Large Shallot, Minced (About ¼ Cup)
1 Teaspoon Dijon Mustard
½ Cup Beef or Chicken Stock
1/3 Cup Heavy Cream
1 Tablespoon Unsalted Butter
Salt
- Coat both sides of steak with pepper.
- Heat 1 tablespoon vegetable oil in large skillet over medium-high heat until very hot but not smoking.
- Add steaks to pan and cook until seared, about 5-6 minutes per side. Remove from pan.
- For the sauce, wipe out the pan with a paper towel after cooling. Heat remaining 1 tablespoon vegetable oil over medium heat.
- Add shallots and cook until soft but not brown, about 1 minute.
- Stir in mustard and stock, bring to a boil and then let simmer until reduced by ½, about 1 ½-2 minutes.
- Add cream, bring to a boil and reduce until slightly thickened, about 1 minute more.
- Remove pan from heat and add butter, swirling until completely incorporated. Season with salt to taste.
- Pour the sauce over the steaks and serve immediately. Makes 2 servings.
SUNDAY DINNER RIBEYE ROLL ROAST
8-12 Lb. JGS Choice Boneless Rib eye Roll Roast
6 Teaspoons Southern Flavor Charbroil Seasoning
3 Cups Beef Broth
1 ½ Teaspoons Dried Basil Leaves
1 ½ Teaspoons Dried Oregano Leaves
¾ Teaspoon Dried Thyme Leaves
12 Small Potatoes, Peeled and Halved
12 Carrots, Cut Into 1-inch Pieces
3 Medium Onions, Cut Into Wedges
Flour For Thickening (Optional)
- Preheat oven to 350 degrees F.
- Place roast in baking dish. Sprinkle with steak seasoning.
- Mix beef broth, basil, oregano and thyme; pour over the meat. Cover.
- Bake for 1 ½ hours.
- Place potatoes, carrots and onion in the pan around the roast. Cover and bake for 1 ½ hours longer, or until the roast is tender.
- Slice the roast across the grain. Arrange on a serving platter with the vegetables. If desired, thicken pan juices with flour before serving. Makes 20 servings.
APRICOT-GLAZED HAM STEAKS
1 Lb JGS “Ezy” Ham
Cooking Spray
¼ Cup Apricot Spreadable Fruit
¼ Cup Orange Juice
Fresh Orange Slices (Optional)
- Slice ham into 4 (3 oz) slices.
- Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add ham; cook 2 to 3 minutes on each side or until lightly browned.
- Add apricot spread and orange juice to skillet, stirring until spread melts.
- Reduce heat, and simmer 5 to 6 minutes or until ham is glazed.
- Garnish with orange slices if desired.
BROWN SUGAR SWEET POTATOES
1 (14 ½-ounce) Can of Mashed Sweet Potatoes
2 Tablespoons Brown Sugar
1 Tablespoon Margarine
2 Tablespoons Orange Juice
¼ Teaspoon Salt
- Combine sweet potatoes, brown sugar, margarine, orange juice and salt in a medium saucepan.
- Cook over medium heat 5 minutes or until smooth and thoroughly heated
- Stir often
- Stir in 2 to 3 tablespoons of water if necessary.
Pork
ROSEMARY-ORANGE PORK CHOPS
Juice of 1 Naval Orange
3 Tablespoons Light Brown Sugar
1 Cup Chicken Stock or Broth
2 Sprigs of Fresh Rosemary, Chopped
½ Teaspoon Crushed Red Pepper Flakes
Salt and Freshly Ground Black Pepper
2 Tablespoons Extra-Virgin Olive Oil
4 / 1-Inch Thick JGS Center Cut, Bone-In, Pork Loin Chops
¼ Cup Fresh Flat-Leaf Parsley, Chopped
- In a medium sauce pan over high heat, combine the juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
- Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
- Heat a large skillet over medium high heat with the extra-virgin olive oil. Season the chops with salt and pepper, and then add to the hot skillet. Cook the chops for 5-8 minutes on each side.
- Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops. Toss to coat and transfer to a serving platter.
SAGE AND BALSAMIC PORK CHOPS
3 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
5 Fresh Sage Leaves, Chopped
¼ Cup Fresh Flat-Leaf Parsley Leaves, Chopped
1 Large Garlic Clove, Chopped
Salt and Freshly Ground Black Pepper
4 / 1 1/2 –Inch JGS Center Cut, Boneless, Pork Loin Chops
- Preheat oven to 375 Degrees F.
- Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the extra-virgin olive oil.
- In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining olive oil, salt and pepper.
- Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.
- Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
ROSEMARY LEMON PEPPER PORK TENDERLOIN
5 Lb. JGS Boneless Center-Cut Pork Loin
2 Lemons, Juiced
1 ½ Tablespoons Coarsely Ground Black Pepper
3 Cloves Garlic, Chopped
4 Sprigs Fresh Rosemary, Finely Chopped
4 Tablespoons Extra-Virgin Olive Oil
Sea or Kosher Salt
- Preheat oven to 500 Degrees F.
- Place the tenderloin on a rimmed nonstick cookie sheet.
- In a bowl, mix together the juice of the lemons, the coarse ground black pepper, the chopped garlic, the rosemary, the olive oil, and some salt.
- Thoroughly coat the tenderloin in the rosemary-lemon-pepper mixture, rubbing it into the meat.
- Roast in the hot oven for about 30-35 minutes. (Always cook pork thoroughly). Once roasted, remove from the oven to a cutting board to rest lightly tented with aluminum foil.
- Thinly slice and serve.
GREEK STYLE PORK POCKET SANDWICHES
1 Lb. JGS Boneless Pork Loin, Cut into 1-Inch-Wide Strips
½ Cup Caesar Salad Dressing
2 Pita Loaves, Halved
¼ Cup Cucumber Dressing
1 Small Red Onion, Peeled and Thinly Sliced
- Preheat oven to 450 Degrees F.
- Combine pork strips and Caesar dressing in a bowl.
- Spread out in a shallow pan and roast for about 10 minutes, or until the pork is crisp and lightly browned.
- Open each pita half to form a pocket. Fill with pork. Top each sandwich with a tablespoon of cucumber dressing and sliced red onion. Makes 2 servings.
OLD SCHOOL PORK SPARERIBS
2 Lbs. JGS Pork Spareribs
1 Teaspoon Minced Garlic
2 Tablespoon Brown Sugar
1/3 Cup Chicken Broth
1/3 Cup Tomato Paste
1 Tablespoon Distilled Vinegar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
- Preheat oven to 350 degrees F.
- In a saucepan, combine all ingredients over medium heat except for the chicken broth.
- Heat mixture, stirring often, until aromatic.
- Add chicken broth and bring to boil, stirring often so that the mixture does not stick.
- Reduce heat and simmer for 3-5 minutes.
- Pour the sauce over the ribs. Cover with foil and bake in the oven for 30-40 minutes until ribs are tender.
APRICOT-GLAZED HAM STEAKS
1 Lb JGS “Ezy” Ham
Cooking Spray
¼ Cup Apricot Spreadable Fruit
¼ Cup Orange Juice
Fresh Orange Slices (Optional)
- Slice ham into 4 (3 oz) slices.
- Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add ham; cook 2 to 3 minutes on each side or until lightly browned.
- Add apricot spread and orange juice to skillet, stirring until spread melts.
- Reduce heat, and simmer 5 to 6 minutes or until ham is glazed.
- Garnish with orange slices if desired.
BROWN SUGAR SWEET POTATOES
1 (14 ½-ounce) Can of Mashed Sweet Potatoes
2 Tablespoons Brown Sugar
1 Tablespoon Margarine
2 Tablespoons Orange Juice
¼ Teaspoon Salt
- Combine sweet potatoes, brown sugar, margarine, orange juice and salt in a medium saucepan.
- Cook over medium heat 5 minutes or until smooth and thoroughly heated
- Stir often
- Stir in 2 to 3 tablespoons of water if necessary.
QUICK AND EASY PORK CHOPS
4 JGS 6 oz. Center Cut Boneless Pork Loin Chop
¼ Cup Low Sodium Soy Sauce
2 Teaspoon Ground Ginger
4 Green Onions, Chopped
1 Clove Garlic, Chopped
½ Teaspoon Black Pepper
Nonfat Cooking Spray
- Heat grill for 5 minutes.
- Combine soy sauce, ginger, green onions, garlic and pepper in a flat glass pan.
- Dip each pork chop in the soy ginger sauce and place in the grill.
- Spoon 1 tablespoon of sauce over each chop.
- Grill for 4-6 minutes, or according to your preference.
CHILI RUBBED PORK CHOPS
4 JGS 6 oz. Center Cut Boneless Pork Loin Chop
2 Tablespoons Chili Powder
2 Tablespoons Brown Sugar
½ Teaspoon Salt
½ Teaspoon Cumin
1 Tablespoon Black Pepper, Coarsely Ground
Nonfat Cooking Spray
- Combine the chili powder, brown sugar, salt, cumin and pepper.
- Generously rub on all sides of the chop.
- Coat the grill with cooking spray and preheat for 5 minutes.
- Grill the chops for 5-6 minutes.