Martin Bros. Recipes
Prime Rib with Mushroom Crusting, Roasted Garlic Mashed Potatoes & Asparagus Salad
Added: May 01, 2019
12 oz — Smithfield Farmland Armour® Choice Rare Prime Rib (957680)
As needed — Mushroom Crusting (see recipe)
PREP | Plate prime rib slice on an ovenproof plate. Top with mushroom crusting, spreading it over the entire piece. Place under a broiler or into a hot oven until crusting starts to crust.
2 cups — Monterey Thick Sliced Mushrooms (360940), diced
1/2 cup — Bix Diced Yellow Onion (380718)
As needed — Roland Pomace Olive Oil (620390)
1 Tbsp — Wholesale Minced Garlic (391021)
1/3 cup — Dry Red Wine
1/4 cup — Sugar Foods Bread Crumbs (415638)
1/2 cup — Schreiber Grated Parmesan Cheese (430201)
4 Tbsp — Butter, melted
PREP | In a sauté pan over medium-high heat, sauté mushrooms and onion in olive oil until they start to soften. Add garlic. Continue to cook for about one minute. Add wine. Cook until most of the liquid is gone. In a bowl, toss mixture with bread crumbs, parmesan cheese and melted butter.
YIELD | 3-4
ROASTED GARLIC MASHED POTATOES
2/3 cup — Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170)
PREP | Prepared mashed potatoes.
2 cups — Wholesale Asparagus (360090), trimmed, cut into thirds
1 cup — Bix Diced Tomatoes (380248)
1/2 cup — Bix Diced Red Onion (380381)
1/2 cup — Ventura Marie’s® Balsamic Vinaigrette (630625)
4 Tbsp — Feta Cheese Crumbles (905848)
4 Tbsp — Smithfield Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked, chopped
PREP | Blanch asparagus. Flush with cold or ice water. Drain. Toss with tomatoes, onion and vinaigrette. Serve topped with feta and bacon.
YIELD | 4
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