New Menu Items at Jason's Deli

Jason’s Deli New Item: 

  • Lean Green Sweet Potato, a baked sweet potato with wilted spinach, melted Asiago cheese and black pepper, $6.59 for a whole, and $5.49 for a smaller portion; sweet potatoes are also available for other potato preparations for a 30-cent surcharge

Availability: Through the end of March 2017

Chicago Beef Sandwiches

Sandwich Shop Recipe

Serves 12.

1(4 lb.) boneless beef chuck roast
1 teaspoon salt
3/4 teaspoon pepper
2 tablespoons olive oil
1/2 pound fresh mushrooms
2 medium carrots, cut into chunks
1 medium onion, cut into wedges
6 garlic cloves, halved
2 teaspoons dried oregano
1 (32 oz.) carton beef broth
1 tablespoon beef base
12 Italian rolls, split
1 (16 oz.) jar giardiniera, drained

Cut the roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5 quart slow cooker.

In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8 to 10 hours or until tender. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through.

Using a slotted spoon, serve beef on buns; top with giardiniera.

Note: Look for beef base near the broth and bouillon.

Cajun Catfish Po Boy

Sandwich Shop Recipe

Serves 4

Cajun Coleslaw:
3 3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning

1/2 cup cornmeal
1/3 cup all purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 (6 oz.) catfish fillets
oil for deep frying
4 hoagie buns, split

In a large bowl, toss the coleslaw ingredients. Set aside.

In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture.

In an electric skillet, heat 1/4 inch of oil to 375 degrees. Cook the fillets for 2 to 3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Place the fish and coleslaw on bun bottoms; replace bun tops.

Southwestern Philly Steak Sandwiches

Restaurant Recipe

1 1/2 pounds steak, cut into 1/4 inch strips
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 large onion, sliced
3 tablespoons vegetable oil
3 tablespoons butter
6 sandwich rolls
6 slices Monterrey Jack cheese
8 ounces chopped green chiles, drained

Cook the steak, peppers, and onion in oil and butter until meat is cooked through. Spoon steak mixture onto the rolls and top with cheese and chiles. Wrap in foil. Bake at 350 for 15 minutes.

Crab Louie Sandwiches

Restaurant Recipe

Serves 4

1 tablespoon ketchup
1 tablespoon onion, minced
2 teaspoons lemon juice
1 tablespoon capers, (with juice)
1/2 (8 oz) package Louis Kemp Crab Delight Flake Style
4 toasted hoagie rolls
1 cup shredded iceberg lettuce
8 tomato slices
2 hard boiled eggs, sliced
1/4 cup black olives, sliced

Mix together the first 4 ingredients then gently toss in the Crab Delights.  Dividing evenly, layer each roll with the shredded lettuce, tomato slices, sliced eggs and sliced olives, then top with crab mixture.

Lobster Rolls

Restaurant Copycat Recipe

Serves 2

4 ounces lobster meat
1 tablespoon mayonnaise
1 tablespoon butter
2 New England style hot dog rolls
green leaf lettuce

Drain excess moisture from lobster meat. Mix with mayonnaise, to taste. Butter outside of rolls and toast. Line buns with lettuce and fill with lobster meat.

Schlotzsky’s Sourdough Bread

Schlotzsky’s Restaurant Copycat

1/2 cup warm water
1 tablespoon sugar
2 1/4 teaspoons rapid rise dry yeast
6 ounces milk warmed
1/2 teaspoon salt
1/4 teaspoon baking soda dissolved in 1 tablespoon water
2 1/2 cups all purpose flour

Combine the warm water, sugar and yeast in a large bowl. Let stand for 5 minutes until frothy and bubbly.

Using a dough hook, mix in the milk, baking soda/water, salt and 1 cup of flour until well mixed. Add the remaining 1 1/2 cups flour until dough is thick and sticky. Spray the inside of a 11 inch spring form pan with cooking spray. Drop the dough in the pan and try to spread dough to edges.
Dough will spread out quite a bit when rising. Cover pan loosely with plastic wrap sprayed on the inside with cooking spray. Place pan in a warm place and let dough rise for about 1 hour.

Preheat oven to 375 degrees. Remove the plastic wrap and bake for 20 minutes or until golden brown.
Brush the top of the bread lightly with butter. Cool completely in pan. Makes 6 servings.