BALDWIN CLASSICS REHEATING AND PLATING INSTRUCTIONS
Caesar Salad: Prep time 5 Minutes
- Place the romaine leaves on the serving plate.
- Sprinkle with a bit of Kosher salt and ground black pepper (provided).
- Drizzle dressing over the romaine, top with croutons and Parmesan cheese.
- Alternately, place the leaves in a large bowl, sprinkle with salt and pepper, and add dressing to the bowl. Toss leaves with the dressing and then place on your serving plate.
- This can be done family style as well by spreading the romaine leaves over a platter and then drizzling the leaves with the dressing and topping with croutons and cheese.
Baldwin Salad: Prep Time 5 Minutes
- Place the greens in the center of the serving plate and arrange the tomato, cucumber, artichoke hearts, and radish over the greens.
- Drizzle with dressing and serve.
- Alternately, combine all of the ingredients in a bowl and toss until everything is coated with the dressing.
- Transfer to the serving plate and enjoy!
Beef Filet Mignon: Prep Time 15-20 minutes
- Note that the filet is already cooked to the rare stage. The filet can be reheated either in a pan on the stovetop or in the oven.
- First, remove the filet from the vacuum bag and blot dry with paper towels.
- Season the steak on both sides using the provided Kosher salt and ground black pepper.
- Place a skillet or sauté pan on a burner at medium high heat. Turn your oven hood vent on.
- Add the provided canola oil to the pan.
- When you see shimmer or waves in the pan, using tongs carefully place the steak in the pan. Allow the steak to sear for 4 to 5 minutes.
- Flip the steak using tongs and cook an additional 1 to 2 minutes.
- Turn off the heat and place the compound butter on top of the steak.
- If using the oven, preheat the oven to 450 degrees, place the steak on a foil covered sheet pan and drizzle the steak with the provided canola oil.
- Place in the preheated oven for 5 to 6 minutes, until heated. Top with the compound butter and leave in the oven for about 30 seconds.
- If you want the steak cooked up to a different temperature, like medium rare, medium, medium well, or well done, increase the cooking time by one and a half to two minutes for each temperature level.
- The potato can be reheated in the oven or in the microwave. To reheat the potato in the oven, place the foil wrapped potato in a preheated 450-degree oven for about 10 minutes.
- If using the microwave, remove the potato from the foil and wrap the potato in a wet paper towel and use one-minute intervals on high heat for about three minutes.
- Once everything is heated, put the steak, with the butter on top, in the center of a dinner plate and put the potato to the side of the steak. Cut the potato in the center and push the end towards each other the open up the potato.
- Season and dress the potato as desired.
Roasted Salmon: Prep time 10-15 minutes
- Please note that the salmon is already cooked to the medium rare stage and just needs to be reheated. The butternut squash puree and the sautéed kale are vacuum sealed and can be reheated in one of three ways:
- Both either be reheated in the microwave in the bags in one-minute intervals on high heat until hot.
- Both can be removed from the bags and reheated in a nonstick pan over medium heat until hot.
- Both the bags can be placed in a pot of barely simmering water for 6 to 7 minutes until hot.
- If using a pan, you can heat the squash and kale in the same pan putting them on opposite sides of the pan.
- To reheat the salmon, you can use a nonstick pan or the oven. First, remove the salmon from the vacuum bag and blot dry with paper towels. If using a pan, place the provided extra virgin olive oil and butter in the pan over medium heat.
- Once the butter melts and is bubbly, put the salmon piece(s) in the pan, bone side down.
- Allow to cook for 4 to 5 minutes the flip the piece(s) over and allow to cook for one additional minute.
- If using the oven, preheat it to 400 degrees. Cover a sheet pan with foil and spray the foil with pan spray.
- Put the salmon on the sheet pan, skin side down, spacing them apart if you have more than one piece.
- Drizzle the top of the pieces with the provided extra virgin olive oil and place in the oven. Cook the salmon for 5 to 6 minutes until warmed through.
- If you would like the salmon cooked up to medium, medium well, or well done, increase the cooking time, either in the pan or the oven, by an additional minute for each level of doneness.
- Once everything is heated, spoon the squash puree onto the center of a dinner plate. Place the kale on top of the puree, flattening it a bit to serve as a base for the salmon.
- Put the salmon fillet on top of the kale and spoon the lemon pesto on top of the salmon and spoon some on the plate around the squash.
Chicken Dijonnaise: Prep Time 10-15 minutes
- Note that the chicken breasts are already completely cooked. To reheat the chicken, first remove them from the vacuum bag and blot dry with paper towels.
- Season the chicken with provided ground white pepper.
- Preheat your oven to 350 degrees.
- Cover a sheet pan with foil and place the mushrooms and asparagus on opposite sides of the pan. Place the sheet pan in the oven.
- While the vegetables are heating, place a nonstick pan over medium high heat and add the supplied butter and extra virgin olive oil to the pan.
- Once the butter has melted and is bubbly, carefully place the chicken breasts in the pan, skin side down, and cook for 4 to 5 minutes.
- Flip the chicken over and cook an additional minute. While the chicken is cooking, heat the sauce in its container in the microwave for 2 to 3 minutes.
- Stir well after heating.
- You can also reheat the chicken in the oven.
- Wrap the chicken with the butter and olive oil in foil, place on a sheet pan, and heat in a 350 degree oven until warmed through, about 10 to 12 minutes.
- After the chicken has been in the oven 5 to 6 minutes, put the pan with the mushrooms and asparagus in the oven and take it out once the chicken is heated.
- The asparagus can also be heated in a pot of barely simmering water for 5 to 6 minutes until hot.
- When everything is hot, put the asparagus in the center of a dinner plate and put the mushrooms just to the side of the asparagus.
- Place the two chicken breasts on the asparagus on the opposite side from the mushrooms so that the bottom two-thirds or so of the chicken is resting on the plate.
- Spoon the sauce over the chicken and sprinkle the minced chives over the top of the food.
Duck Confit: Prep Time 20-25 minutes
- The duck leg is fully cooked. It can be reheated by placing it in a pot of barely simmering water for 15 to 20 minutes.
- Once heated, remove the duck from the bag and allow the accumulated juices to drain.
- If you want the skin to crisp, remove the cold duck leg from the bag.
- Do not bother to wipe it off.
- Place the duck, skin side up, on a foil lined small sheet pan or baking dish.
- Put it in a preheated 450-degree oven and roast for 15 to 20 minutes, until hot and browned.
- Let five spice demi sit out until it is room temperature.
- The beets and the slaw can also be reheated by placing in a pot of barely simmering water for 10 to 15 minutes until hot.
- Once everything is heated, place the beets on a dinner plate a bit off center.
- Place the slaw next to the cabbage.
- Lean the duck leg against the cabbage with the leg bone sticking up as vertically as possible.
- Drizzle the five spice demi over the duck, vegetables, and plate in a circular motion or in whatever design strikes your mood.
Vegetable Curry: Prep Time 10-15 minutes
- Some of the curry components are in vacuum sealed bags. Those items, including the rice, can be heated by placing in a pot of barely simmering water for 9 to 11 minutes until hot.
- Once hot, carefully open the bags and combine them in a serving bowl. Add the green peas and the chickpeas to the bowl and mix together.
- The heat of the sauce should warm the green peas and the chickpeas.
- Alternately, you can open the bags and place the all of the curry ingredients, except the rice, in a small saucepan over medium heat.
- Cook, stirring often until curry is hot.
- You can also combine all of the curry ingredients in a bowl and heat the curry in the microwave on full power in one-minute increments until hot.
- The rice can be reheated in the microwave in the same way, in one-minute increments until hot, or steamed for 2 to 3 minutes until hot.
- Once the food is hot, pour the curry into a medium bowl and place the rice in the center of the curry.
- Top with the cilantro and peanuts.
Peanut Butter Pie: Prep Time 2 Minutes
- To serve, either place the sauce in the middle of a small plate and then place the pie slice on top of the sauce, in a circle, in a spiral, do the chef swoosh, go crazy.
- Spread the candied peanuts over the pie and the plate.
Pecan Praline Bread Pudding: Prep Time 3-7 minutes
- The bread pudding can be heated in the microwave or the oven (although I prefer the bread pudding cold and the sauce warm, but that’s just me).
- If using the microwave, place the bread pudding in the center of a small plate and pour the sauce over the bread.
- Microwave at high power for 1 to 2 minutes until hot. Carefully remove the plate from the microwave, as it will be hot.
- If using the oven, put the bread pudding with sauce over it into a preheated 350-degree oven on a foil-lined pan for 5 to 7 minutes until heated through.
- Heat the sauce in the microwave in its container in one-minute intervals at medium heat until warmed through. The sauce may look or become separated, but that is normal.
- Stir the sauce well once warmed. Spoon or pour the sauce over the bread pudding and top with candied pecans.
French Onion Soup: Prep Time 10-15 minutes
- Turn the oven broiler on.
- Select the serving bowl for the soup, which should be one that can be heated under the broiler.
- Reheat soup in a saucepan over medium heat until it starts to simmer, stirring occasionally, or in a microwave in one-minute intervals at high power, stirring between settings.
- Ladle the soup into the heatproof serving bowl(s) equally distributing the onions.
- Then place the cheese on top of the soup.
- Cover a sheet pan with foil (aids in cleanup) and place the soup bowl(s) on the pan.
- Put the pan under the broiler and heat until the cheese is melted and browned in spots.
- Reheat the croutons under the broiler for 5 to 7 seconds, until warm.
- Remove the soups from the oven and place the croutons on top and serve. Be careful as the bowl(s) will be hot.
Clam Chowder: Prep Time 10-15 minutes
- Reheat soup in a saucepan over medium low heat until it just starts to simmer, stirring occasionally, or in a microwave in one-minute intervals at high power, stirring between settings.
- Take the bacon pieces out of the plastic container, place them on a piece of paper towel, and heat in microwave for 15 seconds, until warm or spread them out on a piece of foil and heat in a 350-degree oven for 90 seconds, until warm.
- Ladle or pour soup into the serving bowl(s) equally distributing the clams and place a large pinch of bacon bits into the center of the soup.
Pork Tenderloin: Prep Time 15-20 minutes
- The pork, Brussels sprouts, and the bacon carrot jam are all fully cooked. They can be reheated by placing the bags in a pot of barely simmering water for 10 minutes.
- Once everything is heated, carefully remove the food from the bags. Blot the pork dry with paper towels and season with the provided freshly ground black pepper.
- If you wish, you can sear the pork before plating.
- Place a small or medium skillet (depending on how many pork you have) over medium-high heat. Turn on your hood vent.
- Put the provided canola oil in the skillet.
- When you see waves or ripples in the oil, carefully place the pork piece(s) in the skillet.
- Allow the pork to cook for 1 to 2 minutes and then turn the pork gradually, cooking it 1 to 2 minutes per turn, until the pork is browned all over.
- Spoon, swirl, or swoosh the bacon carrot jam in the center of a dinner plate.
- Place the Brussels sprouts and apples centered on top of the jam.
- You can cut the pork in half crosswise on the bias, or cut it crosswise into 4 to 6 slices, or leave it whole.
- In any case, put the pork on top of the Brussels sprouts and top the pork with the chimichurri.