Thanksgiving - A&S Fine Foods

- Since 1948 -

Fine Italian Foods

Thanksgiving Menu & Recipes

(631) 421-0110 • 877 E. Jericho Tpke., Huntington, NY 11746 www.asfinefoodshuntington.com

THANKSGIVING

MENU ANTIPASTO Check out our Catering Menu for Great Appetizer Platters. HOT AND COLD To Go With your Thanksgiving MEAL

PROTEINS For the Thanksgiving Holidays, let A&S prepare or recommend delicious homemade holiday recipes. See our Speciality Thanksgiving Recipes on pages 4-7 for the below proteins. Bell and Evans Turkey choose between 12-24 lb turkey

Spiral Ham choose between 7 - 9 lb ham Fresh Ham choose between 16 - 24 lb ham Filet Mignon Roast choose between 4-7 lb per roast Prime Rib Roast choose between 6-15lb rib roast (3-7 ribs) Pork Crown Roast choose between 12-24lb rib pork roast Porchetta Boneless Pork Roast stuffed with scamorza cheese, pancetta, and a rosemary seasoning Veal Roast Stuffed Veal Roast with pancetta, fresh portobellos, spinach, and dried porcini mushrooms

SEAFOOD The following seafood will be prepared and cooked by us! All you have to do is reheat! Fried Holiday Cod Mediterranean cured cod lightly fried in evoo

Holiday Cod Salad sauteed in garlic, evoo, and fresh parsley Calamari alla marinara fresh calamari slow cooked in our delicious marinara sauce Fried Calamari fried freshly and ver tender Fried Flounder Filet fried in Japanese panko bread crumbs Jumbo Shrimp Platter cocktail platter with jumbo shrimp! The following seafood will be prepared raw. All you have to do is bake! Baked Clams stuffed with chopped clams in seasoned breadcrumbs. Bake at 350o for 25 min.

Scallops wrapped in bacon jumbo bay scallops wrapped in country style bacon. Bake at 350o for 20 min. Stuffed Calamari stuffed with a chopped scungili and caponata. Bake at 350o for 35-40 min. Stuffed Shrimp stuffed with chopped calamari and seasoned breadcrumbs. Bake at 350o for 25 min.

SALADS See our Catering Menu for our Specialty Salads!

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SOUPS Let A&S prepare all Homemade Soups. All you have to do is heat up! Spit Pea Soup our specially made pea soup!

Butternut Squash Soup Roasted Butternut squash made with fresh apples and vidalia onions Roasted Tomato and Basil Soup Roasted san marzano tomatoes and fresh basil soup! Escarole Soup made with our famous chicken meatballs

STARCHES

Let A&S provide the ingredients for the following starches. See page 8 for the maple cinnamon sage butter sauce recipe. Sweet Potato Gnocchi w/ Maple Cinnamon Sage Brown Butter

Pumpkin Ravioli with your choice of a brown butter or Marinara sauce Butternut Squash Ravioli with your choice of a brown butter or Marinara sauce Let A&S prepare and cook the following starches for you. All you have to do is reheat!

Butternut Squash Risotto with roasted butternut squash and sauteed pancetta. Reheat at 350o for 45-60 min Shiitake Mushroom & Leek Risotto Delicious!

Reheat at 350o for 45-60 min

Creamed Corn Bread try our corn bread made our way!


Harvest Lasagna butternut squash lasagna with a rosemary besciamella sauce.


SIDES All sides will be prepared and cooked by us. All you have to do is reheat! Breaded Broccoli sauteed in crispy oven roasted seasoned breadcrumbs. Reheat at 350o for 20 min.

Breaded Cauliflower sauteed in crispy oven roasted seasoned breadcrumbs.

Reheat at 350o for 20 min.

Garlic Parmiggiano Reggiano Mashed Potatoes homemade with a reggiano crust.

Reheat at 350o for 45-60 min.

Sweet Roasted Potatoes roasted in italian cured spec, evoo, and special seasoning.


Fingerling Roasted Potatoes roasted in a rosemary seasoning. Sweet Mashed Potatoes in a maple syrup butter mixture.


Grilled Brussel Sprouts marinated in a sauteed garlic dressing. A&S Stuffing try our famous sausage stuffing with chestnuts! Pizza Rustica Italian meat and cheese souflet.





DESSERTS Pumpkin Bread Pudding A warm & comforting bread pudding that is perfect for Thanksgivings! Apple Cranberry Pie Our unique take on Apple Pie! Pumpkin Mascarpone Pie Our unique take on Pumpkin Pie! In addition to these Thanksgiving Specials take a look at our Catering Menu for more traditional Italian Dishes to help make your Thanksgiving meal a meal to remember! Tell us your party size and we will tell you how much food to get to best suit your party.

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Thanksgiving RECIPES and Cooking Times PROTEINS Bell and Evans Thanksgiving Turkey Choose between 12-24 lb Turkey We can prepare your Thanksgiving Turkey and all you have to do is stick it in the oven!! Cooking Directions: Turkey Size Cooking Time 12 - 19 lb 3 1/2 hours at 325 degrees 20 - 24 lb 4 1/2 hours at 325 degrees Baste Turkey every 20-30 minutes with gravy naturally produced on bottom of baking pan.

Spiral Ham Choose between 7- 9 lb This is a precooked ham. See cooking directions on package!!

Fresh Ham – Choose between 8 – 20 lb

Cooking Time – 30 minutes per lb for ham of all sizes Cooking Directions and Recommended Recipe Based on 8 ½ lb ham!! Change Ingredients and cooking directions accordingly depending on Ham Size! Ingredients For the ham • 8-1/2 lb. bone-in fresh half-ham, • 1 medium lemon • 1/4 cup olive oil • 1/4 cup fresh rosemary leaves • Kosher salt and freshly ground black pepper • 1/4 cup white wine vinegar For the pan sauce • 1/4 cup dry white wine • 1/2 cup lower-salt chicken broth • 2 tsp. unsalted butter, softened • 2 tsp. all-purpose flour • 1 Tbs. cherry jam Prepare the ham Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F. Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

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Make the sauce Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan’s bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened. Carve the ham and serve with the sauce.

Filet Mignon Roast Choose between a 4-6 lb roast Vegetables: 2 cups button mushroom, cleaned and stemmed 1 1/2 pounds fingerling potatoes, halved 2 bell peppers chopped 1 butternut squash, peeled and chopped 4 zuchinni, peeled and chopped • 1 pound mini carrots, well cleaned 2 red onions, quartered 1 head of garlic, cloves separated and peeled 3 tablespoons olive oil 2 tablespoons minced fresh rosemary Kosher salt and freshly ground black pepper, to taste Roast: 2 tablespoons olive oil 1 cups balsamic vinegar 6 cloves garlic, minced 3 tablespoons minced rosemary leaves 2 tablespoons freshly ground black pepper 1 (6-pound) whole beef tenderloin (filet mignon) Kosher salt Directions Preheat the oven to 425 degrees F. Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving. Preheat the oven to 500 degrees F. Roast: Combine the oil, balsamic vinegar, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the vinegar mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instantread meat-thermometer registers 135 degrees F. Cooking Directions as follows:

Approximate Roasting Time

Final Roasting Temperature

(based on meat directly from refrigerator)

(when to remove from oven)

1 pound

35 to 40 minutes 45 to 50 minutes

140°F (145°F medium rare after standing) 155°F (160°F medium after standing) 5

2 to 3 pounds


4 to 6 pounds


135°F (145°F medium rare after standing) 150°F (160°F medium after standing) 135°F (145°F medium rare after standing) 150°F (160°F medium after standing)

Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

Prime Rib Roast Choose between a 6-15 lb rib roast – 3-7 ribs This prime rib roast is cooked using a very traditional method of roasting it on a high temperature for a few minutes and then reducing the heat and finishing the cooking at a lower temperature. This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It will work equally well for either a bone-in or boneless prime rib of beef of between 6 and 15 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound. Cook Time: See Chart ----> Ingredients: • 1 boneless or bone-in beef rib roast, trimmed and tied • Kosher salt and freshly ground black pepper, to taste

Cooking Minutes Per Pound

13 - 15 min. 15 - 17 min. 17 - 19 min.

Rare Medium Rare Medium

Preparation: • The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast. • Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature. • Half an hour before you start roasting, pre-heat your oven to 450°F and season the roast generously with Kosher salt and freshly ground black pepper. • When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up for a boneless prime rib. Or for a bone-in prime rib, skip the roasting rack and just set the roast bone-side-down in the roasting pan. Insert a meat thermometer into the deepest part of the meat, being careful not to hit bone. • Roast for 20 minutes, then lower the heat to 325°F and roast until the meat’s internal temperature reaches 120°F, which will be another hour to three and a half hours, depending on the size of your roast. • When the prime rib hits 120°F, take it out of the oven and transfer it to a cutting board and cover it with foil. Leave the thermometer in! You’re going to want to rest the meat for 30 to 45 minutes, during which time the temperature will continue rising to around 130°F, which is perfect medium-rare, and then drop back down to 120°. When it hits 120° it’s fully rested and ready to slice and serve. Here’s a simple Au Jus Recipe you can make while the meat is resting. Or try this creamy Horseradish Sauce. Serves 4 to 8 people depending on the size of the roast. Note: For medium-rare prime rib, we want to take the roast out of the oven at 120°F, and it will continue cooking until it reaches 130°F. If you prefer a medium prime rib, take it out at 130°F with a target temperature of around 140°. Either way, you’ll still want to rest the meat until it comes back down to 120° before carving it.

Pork Crown Roast LET US PREPARE AND STUFF THE PORK CROWN ROAST IN OUR HOME MADE SAUSAGE AND ROASTED CHESTNUT STUFFING!!

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Cooking Times: 20- 25 minutes per lb @ 325 degrees

Porchetta (Stuffed Pork Loin/ Shoulder Roast) LET US PREPARE AND STUFF YOUR PORCHETTA WITH OUR PANCETTA, SCAMORZA CHEESE, AND PARSLEY BASIL STUFFING!! Included with the Porchetta is a white wine extra virgin olive oil marinade to baste the porchetta. Cooking Times: 20 min per lb @ 350 degrees basting every 20 minutes

Veal Roast Stuffed *Cooking Time and Recipe based on a 2 ½ lb Veal Roast INGREDIENTS ¼ lb. pancetta, diced 3 tbs extra virgin olive oil 1 small Portobello mushroom, about 6 oz., diced 1 bunch fresh sage, coarsely chopped 4 oz. fresh spinach, blanched, squeezed dry and chopped 4 pieces dried porcini, presoaked in lukewarm water for ½ hr in advance 2 ½ lb. piece veal shoulder or rump roast, butterflied Sea salt and freshly ground black pepper to taste DIRECTIONS Preheat oven to 350 degrees. 1. Saute pancetta in 1 tbs. of the olive oil over medium heat until softened. Add portobello mushrooms and sage. Cook for 3 minutes. Add spinach and porcini. Cook another 2 minutes. Season with black pepper. 2. Transfer mixture to a bowl and let cool. (May be done a day in advance.) 3. Place cooled stuffing inside the veal roast, roll up and secure with kitchen twine. Season all over with salt and pepper. 4. Heat remaining olive oil in a roasting pan and brown the veal on all sides. Transfer pan to preheated oven and roast for 1 ¼ hours, or until an instant-read meat thermometer reads 125 degrees F. Remove kitchen twine. Tent the meat with foil and let rest for 10 minutes before carving. ** For quick pan sauce, deglaze pan with container of A&V veal demiglace and ½ cup dry white wine. Cook over medium high heat, stirring and scraping pan all the while until juices reduce slightly. Serves 4-6

Au Jus Recipe – For ALL Proteins!

Au jus is a simple sauce for roasted meats that is made from the meat’s natural juices along with added stock. This au jus recipe is great for roast beef dishes like prime rib. But you can use this recipe to make au jus for roasted chicken, veal or lamb simply by substituting the appropriate stock for beef stock. This au jus recipe assumes you have just roasted a large beef roast as it is made using the meat juices and the little roasty bits at the bottom of the roasting pan. Here’s a traditional Prime Rib Recipe. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes 7

Ingredients: • 3 cups brown stock (i.e. beef stock) • 1 medium onion, peeled and chopped • 2 carrots, chopped • 2 celery stalks, chopped • Reserved meat juices from roasting • Kosher salt and freshly ground black pepper, to taste • Preparation: • Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board someplace warm. If there is a lot of fat left in the pan, pour most of it off, but take care not to lose any of the meat juices. • Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, celery and onion. Cook on high for a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has cooked off — but don’t let anything burn. • Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits (called fond) away from the bottom of the pan with your wooden spoon. • Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about one third. • Now pour the liquid through a mesh strainer. For a finer strain you can line the strainer with cheesecloth, but you don’t have to. Let it sit for a couple of minutes so that you can skim off any fat that rises to the top. • By now your roast will have finished resting and will be ready to carve. Serve each portion of meat with 1½ to 2 ounces of au jus sauce. Makes about 2 cups of Au Jus Sauce, which is enough for 8 portions of 2 oz. each or about ten portions of 1½ oz. each.

PASTA/RAVIOLI RECIPES Sweet Potato Gnocchi/Pumpkin Ravioli/Butternutsquash Ravioli You can either prepare with our homemade Marinara Sauce or make the following Maple Cinnamon Sage Brown Butter Sauce Recipe: 1/2 cup unsalted butter (1 stick) 20 fresh sage leaves 1 teaspoon ground cinnamon 2 tablespoons maple syrup 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Directions Bring a large pot of salted water to a boil over high heat. Boil Gnochhi for approximately 5-6 minutes stirring occasionally. While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately. Yield 6-8 Servings – for approximately 100 gnocchi

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