Videos & Recipes

Scotch & Sirloin 40th Anniversary Video

Get the latest Flash Player to see this player.

Blue Cheese Dressing

INGREDIENTS	MEASUREMENT
REAL MAYONNAISE	1 Quart
BLUE CHEESE CRUMBLES	6 oz.
CARAWAY SEEDS	.5 oz. By volume
RED WINE VINEGAR	.5 oz.
WORCESTERSHIRE SAUCE	1 teaspoon
WHITE PEPPER	1/8 teaspoon
GARLIC POWDER	1/8 teaspoon
BUTTERMILK	1/2 cup

Procedure
In the mixer, mix all ingredients together thoroughly.

---

Hawaiian Marinade

INGREDIENTS	MEASUREMENT
PINEAPPLE JUICE	(1)  46 oz. Can
SOY SAUCE	1.5 cup
RED WINE VINEGAR	.5 cup
SUGAR (GRANULATED)	1.5 cups
CHOPPED MINCED GARLIC	.5 tablespoon
SHERRY WINE	1.5 cup
Chicken (raw)	Your choice

Procedure
Place all wet ingredients in a container. Stir in all ingredients until mixed well. Place chicken in marinade. Marinate for 24 to 48 hours, after 48 hours, remove chicken.

---

Twice Baked Potatoes

INGREDIENTS	MEASUREMENT
POTATOES, COOKED	5 potatoes
BACON (COOKED)-save the grease	12 slices cooked & chopped
CHEDDAR CHEESE SHREDDED	1 cup
COTTAGE CHEESE	1/2 cup
SOUR CREAM	1/2 cup
GREEN ONIONS	2 . Oz. by volume
DRY RANCH DRESSING MIX	1 oz.

Procedure
Note:  Once you have started, you must finish, will not work if potatoes are cold.
Cook the potatoes until jackets are tough. Potatoes will be slightly overcooked. Do not burn. Slit the jackets and let stand for 5 minutes. Dig out the insides, place in bowl. Mix all ingredients together well, and stuff the potato jackets with the mixture.  Top with shredded cheddar. Bake in oven at 350 for about 15 min. or until cheese is melted. Serve.

---

Scotch & Sirloin Signature Soups

Properly handle & store leftovers as much as possible.  Soups are great for recovering cost.

Information on Bases/Chicken/clam
Add base to taste. (This here is the trick; you want it to taste like beef, but not too salty.  The amount of beef base you will use depends on what type of beef base you get.  There are several different types.  Beef bouillon cubes, not very good, but very common in the grocery stores, you really don’t want this.  You want beef base paste; you might find it at a Dillon’s store, or stores that carry special food items.  Also might try a local food service company that delivers to restaurants or a restaurant itself might sell some to you.  Some brand names that are common are Minors, Custom, Bernice, and Knorrs).  Note: Don’t worry if it has MSG or not, there is not enough in there to do any harm, but try to find a base that has beef listed as the first ingredient, salt is generally the ingredient that is listed first,  this makes the soup salty & not beefy.

Chicken noodle or rice soup

• 10 oz. chicken breast meaty dice into 1/2 in. chunks.
• Fill pan (2 qt.) with water and place on stove, bring to boil.
• Dice one stalk of celery,
• Add diced chicken and celery to boiling water, bring to simmer.
• When chicken is done, and the celery is tender, add chicken base to taste.
  A. (use a paste, approx 1 tablespoon)
• Add .25 level teaspoon of black pepper.
• A). Add already cooked, & cut (1 in.) fettuccine noodles to stock.
  Or
  B). Add already cooked rice to stock. (Cook and rinse in cold water first)
• Thicken with cornstarch to desired thickness.
• Remove from heat.
• Add diced green onions on top before serving.

---

Beef Pepper Pot

• Fill pan (2 qt.) with water and place on stove, bring to boil.
• Cut beef into chunks, add to boiling water.
• Peel 2 potatoes and cut into chunks, add to stock.
• Be careful not to overcook potatoes.
• When potatoes are almost done, add beef base to taste.
• Add 1/8th teaspoon of black pepper, 1/8th teaspoon of white pepper, 1/8th teaspoon of Cayenne.
• Thicken with cornstarch to the desired thickness.
• Add diced green onions on top before serving.

Side notes for beef pepper pot

• When meat has simmered for a while and is starting to turn tender, add the peeled chunked potatoes.  These will cook quickly.   When the potatoes are 90% done, you will need to add some more beef base, because the  potatoes will absorb the flavor of what ever it is cooking in.  Note: while waiting on the potatoes to cook, make your cornstarch thickening agent. Make sure you use cold water.  Add your peppers to taste, Black, White & Cayenne equal amounts of each.
• By this time your potatoes should be done, bring soup back up to a nice boil, & slowly add the cornstarch thickening agent, thicken to your hearts delight.
• If you want to give it some color, (not necessary) at this point you could add some browning sauce, like Kitchen Bouquet, a dab will do you, it won’t alter the taste any, and in my opinion it is too expensive for what you get out of it, but it does make it more eye appealing,

---

Beef vegetable

• Fill pan (2 qt.) with water and place on stove, bring to boil.
• Add 1 8oz. can of diced tomatoes, or dice fresh
• Add about 8 oz. of cooked (or 10 oz… raw) beef.
• Bring to simmer.
• Add:
  • 1 stalk of chopped celery (no leaves.)
  • 1/2 chopped yellow onion.
  • 1 sm. Bag of fresh baby carrots.
  • Frozen green beans.
  • Frozen corn.
  • .5 bay leaves
  • 1/8 teaspoon of black pepper.
  • add water to cover the vegetables.
• Bring to simmer & cover until vegetables are cooked.
• Add beef base to desired taste.
• Thicken with cornstarch until desired consistency.

---

Cauliflower Cheese Soup

• Fill pan (2 qt.) with water and place on stove, bring to boil.
• Chop 1 head of raw cauliflower, add 1/2 to pan and cover.
• Allow cauliflower to cook until mushy, strain, save the stock.
• Using a double boil pan add 1 qt. milk & 1 qt. Of heavy whipping cream, and the Cauliflower stock heat to just under simmer, (do not boil, milk will separate).
• Slowly add 8 oz. of shredded cheddar cheese, constantly stirring.
• When cheese is melted, add chicken base, onion powder, & white pepper to taste.
• Thicken with roux, until desired thickness. (Thicken, like to a glaze.)
• Remove from direct heat.
• Take the cut raw cauliflower & steam until soft, about 5 minutes.
• Add cauliflower to the cheese soup.

---

Baked Potato Soup

This is a Thursday tradition soup de jour.

• Cook 3 potatoes in the oven until done.
• In a double boil pan add a .5 qt. of heavy whipping cream, 1 qt. of milk.
• 3 Heat milk products until just under a simmer, (do not simmer or boil, milk will break).
• Add 10 oz. of shredded cheddar cheese, stir until completely dissolved.
• 5 Add chicken base, and white pepper to taste.
• Thicken with roux then add about 1 cup of Daisy real sour cream…
• Dig out the baked potato and add to the soup pan
• Add diced green onions and 4 oz .of chopped cooked bacon

---

Clam Chowder

This is a Friday tradition soup de jour.

• Drain the juice from the clams of a can of chopped clams.
• Place the juice in the soup pan and bring to simmer. Add 1 bay leaf.
  • Add  1 small chopped yellow onion,
  • 1 diced carrot
  • 1 stalk of chopped celery,
  • Bring to simmer and soften vegetables.
• Peel and dice 1 potato (1/2 in.) and add to clam broth, bring to simmer.
• When potatoes are almost done add 1/2 qt. of heavy whipping cream, & 1 qt. of milk.
• Add 1 teaspoon of Clam base, & white pepper to taste.
• Bring soup up to almost simmer, (a simmer or boil will separate/break milk product.)
• Add roux to desired thickness.
• Add the clams, stir gently

Lunch Hours
11 am - 3 pm - Mon. - Sat.

Dinner Hours
5 pm - 10 pm - Sun. - Thur.
5 pm - 11 pm - Fri. - Sat.

Reservations recommended.

Location
5325 E. Kellogg
Wichita, KS 67218
316-685-8701