Lent recipes 2015

Black Pepper Black Pepper Black Pepper Shrimp Shrimp Shrimp

SUPC Item Brand Amnt Unit

8907420 PINEAPPLE FRESH PACKER 2 EA

5934294 OIL OLIVE BLEND 90/10 AREZZIO 6 FO

6728232 ONION GREEN ICELS ROOTLESS SYS NAT 12 EA

1008770 GINGER ROOT FRESH PACKER 6 FO

1821537 GARLIC PEELED FRESH JAR SYS NAT 2 FO

6638878 SPICE PEPPER BLK WHL IMP/MCC 1 FO

4675355 SAUCE SOY LA CHOY 2 FO

1498536 SAUCE PONZU YAKAMI 6 FO

7412570 LIME FRESH SYS IMP 2 FO

4782694 SUGAR GRANULATED EXTRA FINE SYS CLS 3 FO

6040760 SALT KOSHER SYS CLS 1.33 TB

1079193 JICAMA ROOT FRESH PACKER 1 LB

4387726 PEA GREEN SHOOT PACKER 1 OZ

6557216 SHRIMP HDON 8/12 PACKER 20 EA

Recipe Instruc ons: (Yield = 4)

1. Preheat the oven to 200*. Put a rack on top of a sheetpan and cover with a silpat.

2. Cut the pineapple into 1" cubes and place on the mat inone layer. Bake un l the pineapple is dried, shriveled and chewy, about 2 hours.

3. Heat 1 tbs of the oil in a sauce pan. Add the scallions,ginger and garlic cooking un l so ened and golden. Add the crushed peppercorns, black beans soy sauce, ponzu, lime juice, sugar and salt and bring the mixture to a boil.4.

4. Reduce the heat to medium and simmer for 2 minutes.Transfer to a blender and puree, set aside..

5. Heat the remaining 2 tbs of oil, add the shrimp and cookun l crisp and well browned. add the black pepper sauce, 2 tbs of water and coat the shrimp with the sauce. S r in the pineapple and warm through. Arrange on a serving plate and garnish with the jicama and pea shoots.

Plate/Serving %

Price: $16.99

Cost: $6.12 36.03%

Profit: $10.87 63.97%

Food Cost Analysis

Crab Meat Crab Meat Crab Meat GuacamoleGuacamoleGuacamole


1007350 AVOCADO HASS BRKNG FRESH PACKER 4 EA

1094663 ONION RED FRESH JUMBO SYS IMP 4 TB

6832216 PEPPER JALAPENO FRSH SYS IMP 1 TB

1679950 CILANTRO FRESH PACKER 2 TB

7412570 LIME FRESH SYS IMP 1 EA

8305520 CRAB MEAT CLAW PAST ASIA SEAWMGS 8 OZ

2272591 TORTILLA FLOUR PRSSD 8" FRSH CASASOL 4 EA

1132050 LETTUCE FRESH ARCADN HVST CLS SYS NAT 2 OZ

1821537 GARLIC PEELED FRESH JAR SYS NAT 1 EA

5228713 SPICE CUMIN GRND IMP/MCC .25 TS

5901871 SALSA FRESH MRGRTA CASASOL 8 OZ


1. Halve the avocados and remove the pit, scoop out theflesh into a medium bowl.

2. Dice the onion, jalapenos and cilantro, mince the garlic.

3. Add the diced vegetables, lime juice and cumin to theavocado, mix lightly with a fork un l just combined.

4. Cut the tor llas in 8 pieces and gill of bake in the oven.

5. Place the le uce in the center of the plate, top with 3 ozof the guacamole . Arrange 4 tor llas around the le uce, top each wedge with 1/2 oz of crab. Place salsa between each tor lla chip

Plate/Serving %

Price: $9.99

Cost: $3.00 30.03%

Profit: $6.99 69.97%

Food Cost Analysis

Mussels With Mussels With Mussels With Chorizo SausageChorizo SausageChorizo Sausage


4791521 MUSSEL CULTIVATED BLUE PACKER 1 LB

6171755 SAUSAGE CHORIZO LINK 4X1 CASASOL .75 EA

6980668 PEPPER RED BELL LG FRSH PACKER 2 OZ

6418966 GARLIC PEELED WHL PACKER .50 OZ

4615555 PEPPER BELL GREEN CHOPPER PACKER 2 OZ

1908342 PARSLEY BUNCH FDSVC SYS IMP 1 TB

7166382 ONION WHITE JMBO PACKER 2 OZ

5934294 OIL OLIVE BLEND 90/10 AREZZIO 1 OZ


1. Dice the onions and peppers, set aside.

2. Mince 1 clove of garlic.

3. Heat oil in a sauté pan; slice the chorizo into six slices and sauté un l browned.

4. Add the mussels, peppers and onions and cook over low heat for 4 minutes, add the garlic and 2 oz. of white wine.

5. Sauté un l the mussels are opened, season with salt and pepper and garnish with the chopped parsley

Plate/Serving %

Price: $11.99

Cost: $3.89 32.43%

Profit: $8.10 67.57%

Food Cost Analysis

Pan Roasted Pan Roasted Pan Roasted Cod w/ Fennel Cod w/ Fennel Cod w/ Fennel & Chorizio& Chorizio& Chorizio


1190693 SAUSAGE MEXICAN CHORIZO 5/1 LK ROSE 1 EA

2018754 COD FIL FRSH REDBEST 1.5 LB

5926910 BUTTER SOLID UNSLT USDA AA WHLFARM 2 OZ

0255941 OIL OLIVE EXTRA VIRGIN BIB CORTO 2 FO

5459516 ANISE FRESH PACKER 1 EA

1821537 GARLIC PEELED FRESH JAR SYS NAT 1 EA

1048222 ONION YEL FRESH JUMBO SYS IMP 8 OZ


1. Coarsely chop the fennel saving the fronds for garnish. Mince the garlic and onion; chop the chorizo into small piec-es.

2. Heat the bu er and 2 tbs. of the oil in a sauté pan set over medium heat. Add the chopped fennel; garlic and onion cook un l the onion is translucent. Add 1/2 cup water and reduce the heat, cover and cook un l the fennel is so about 20 minutes.

3. Add the chorizo, sauté for 3 minutes and remove from heat and keep warm.

4. Season the fillets with salt and pepper, heat the remaining

Plate/Serving %

Price: $13.49

Cost: $4.37 32.39%

Profit: $9.12 67.61%

Food Cost Analysis

Pollock WithPollock WithPollock With Oranges & OlivesOranges & OlivesOranges & Olives


5429766 OLIVE KALAMATA PITTED INTLIMP 16 EA

5228796 SPICE FENNEL SEED WHL IMP/MCC 2 TS

9806423 SPICE PEPPER RED CRUSHED IMP/MCC .50 TS

5846714 OIL OLIVE EXTRA VIRGIN ITALY AREZZIO 4 OZ

1342856 ORANGE BLOOD FRESH PACKER 4 EA

1869603 POLLOCK FILET FRESH REDBEST 2 LB

1794882 BASIL FRESH PACKER 8 EA

7651910 ORANGE FANCY FRSH SYS IMP 2 EA


1. Combine olives, orange juice and zest, toasted and crushed fennel seeds, a pinch of the chili flakes and 1 Tbsp. oil. Toss together.

2. Segment the Blood Orange into a bowl and squeeze the juice into the bowl.

3. Heat a sauté pan over high heat, swirl in 1 Tbsp. oil and sear fish on one side. Transfer the pan to the broiler and broil un l cooked through, About 2 minutes.

4. Place the orange segments into a pasta bow, drizzle with olive oil and sprinkle with Sea Salt. Top with the cooked Bass, and gar-nish with the olive mixture and torn basil leaves.

Plate/Serving %

Price: $14.99

Cost: $4.30 28.69%

Profit: $10.69 71.31%

Food Cost Analysis

Oven RoastedOven RoastedOven Roasted Tuscan HaddockTuscan HaddockTuscan Haddock


2691063 FISH FRESH FAS CHOWDER PACKER 1.25 LB

2153116 DIP SPINACH ARTICHOKE KTLCUSN 8 OZ

1763432 TOMATO BULK 5X6 FRESH SYS IMP 12 OZ

1679919 BASIL FRESH PACKER 2.56 FO

2005330 CHEESE BLEND ITAL SHAVED ARREZIO 4 OZ

6092811 RICE PILAF HARVEST VEG BLEND UNC BEN 1 LB


1. Combine the spinach, tomatoes, basil and cheese, season with salt and pepper.

2. Form the haddock pieces into an oval shape and top with the spinach mixture.

3. Add a li le white wine and olive oil and bake at 350* for 12�14 minutes.

4. Warm the rice and place on the plate, add the haddock and pour the sauce around the fish and serve.

Plate/Serving %

Price: $8.99

Cost: $3.36 37.36%

Profit: $5.63 62.64%

Food Cost Analysis

Littleneck ClamsLittleneck ClamsLittleneck Clams PortugessePortugessePortugesse


1626084 CLAM LITTLENECK FRSH APPX CT PACKER 40 EA

1008416 PEPPER GRN DICED FRESH SYS IMP 1 LB

6980668 PEPPER RED BELL LG FRSH PACKER 1 LB

6167860 ONION YELLOW DICED 1/4" SYS IMP 1 LB

6710198 CELERY DICED 3/8" SYS IMP 1 LB

9225111 TOMATO DICED 3/8" PACKER 1 LB

5228655 SPICE CLOVE GRND IMP/MCC .25 TS

5229398 SPICE PEPPER CAYENNE GRND IMP/MCC .25 TS

4007837 SAUCE TABASCO HOT TABASCO .75 TB

6040760 SALT KOSHER SYS CLS 1 TB


1. Dice the red peppers and combine with all ingredients and mix well. Refrigerate 2�3 hours.

2. Place 10 clams in a pan and add 1/4 cup of water and bring to a boil. Add 1/2 cup of the salsa, cover and steam un l the clams just open. Arrange the clams in a bowl and pour the sauce over. Garnish with chopped parsley.

Plate/Serving %

Price: $8.99

Cost: $3.07 34.16%

Profit: $5.92 65.84%

Food Cost Analysis

Mediterranean Mediterranean Mediterranean ScallopsScallopsScallops


5210408 SCALLOP SEA FAS 20�30 PACKER 6 OZ

5429766 OLIVE KALAMATA PITTED INTLIMP 2 OZ

4067880 ARTICHOKE HEART 40/50CT INTLIMP 2 EA

4178042 PEPPER RED RSTD WHL IMP SYS OTT 2 OZ

5079957 SOUP BISQUE RED PPR GOUDA INSGNIA 4 OZ

1679919 BASIL FRESH PACKER 1 TB

5934294 OIL OLIVE BLEND 90/10 AREZZIO 1.5 OZ

6160154 CHEESE PARMESAN SHRD IMP ZIP AREZZIO 1 OZ

4862959 PASTA LINGUINE 10 IN LAVBELLA 2 OZ


1. Slice the olives in half, quarter the ar chokes and julienne the red peppers, set aside.

2. Add the oil to a sauté pan and sear the scallops un l half cooked, remove from the pan. Add the olives, ar chokes and red pepper and sauté briefly.

3. Add 3 tbs of water and the red pepper bisque to the pan.

4. Bring to a simmer and add the scallops and julienne basil. Toss with the cooked linguine and garnish with the Parmesan

Plate/Serving %

Price: $15.99

Cost: $5.23 32.71%

Profit: $10.76 67.29%

Food Cost Analysis

Red Fish CevicheRed Fish CevicheRed Fish Ceviche


1910839 FISH FILET FRESH SEASONAL REDBEST 6 OZ

1048222 ONION YEL FRESH JUMBO SYS IMP 1 TB

1414994 JUICE LIME TREERIP 6 OZ

1763432 TOMATO BULK 5X6 FRESH SYS IMP 1 EA

6832216 PEPPER JALAPENO FRSH SYS IMP .50 EA

1679950 CILANTRO FRESH PACKER 3 TB

5876031 OLIVE MANZANILLA PTD 280/300 INTLIMP 1 TB

0255941 OIL OLIVE EXTRA VIRGIN BIB CORTO 1.5 TS

6040760 SALT KOSHER SYS CLS .50 TS

3070141 AVOCADO HASS FRSH SYS IMP .50 EA


1. Combine Red Fish, onion and lime juice in glass or ce-ramic bowl. Make sure snapper floats freely in lime juice to ensure thorough and even marina ng. Cover with plas c wrap and refrigerate for 1 hour and 30 minutes. Strain and discard lime juice.

2. In a separate bowl combine the seeded and diced tomato with the minced jalapeno, chopped cilantro, sliced olives and olive oil, toss to coat evenly. Add the snapper and salt, just before service add the diced avocado. Serve in a chilled glass accompanied with fresh chips.

Plate/Serving %

Price: $6.99

Cost: $1.10 15.73%

Profit: $5.89 84.27%

Food Cost Analysis

Shrimp Scampi Shrimp Scampi Shrimp Scampi Risotto Risotto Risotto


2102891 SHRIMP RAW MEAT 125�130 N/ATL. PACKER 1 LB

0399347 ENTREE RISOTTO PARM CHEESE STOUFER 1.25 LB

1763432 TOMATO BULK 5X6 FRESH SYS IMP 1 EA

5934294 OIL OLIVE BLEND 90/10 AREZZIO 2 FO

5975016 SPREAD GARLIC AREZZIO 8 OZ

1908342 PARSLEY BUNCH FDSVC SYS IMP 2 FO


1. Prepare the riso o according to the direc ons.

2. While the riso o is cooking heat the oil in a sauté pan. Add the shrimp and sauté briefly. Add the garlic bu er and tomatoes. When the riso o is almost finished add the shrimp mixture and s r to combine.

3. On a warm plate center the riso o and garnish with the chopped parsley.

Plate/Serving %

Price: $10.99

Cost: $4.07 37.08%

Profit: $6.92 62.92%

Food Cost Analysis

Lobster Crusted Lobster Crusted Lobster Crusted HaddockHaddockHaddock w/ Hollandaise & Steamed w/ Hollandaise & Steamed w/ Hollandaise & Steamed AsparagusAsparagusAsparagus


2766606 HADDOCK FILET ATLSPRM 5 OZ

8131619 LOBSTER MEAT CLW/KNKL DWNEAST .80 OZ

5004544 BREAD CRUMB PANKO UPPER 1/2 CP

6885422 BREAD CRUMB PLAIN MED SYS CLS 1 TBSP

1908342 PARSLEY BUNCH FDSVC SYS IMP 1 OZ

5926910 BUTTER SOLID UNSLT USDA AA WHLFARM 1 OZ

4590873 PEPPER BLACK FINE GRIND D’ALLAS

4002994 SALT GRANULATED IODIZE ROUND SYS CLS

Recipe Instruc ons:

1. Combine chopped lobster meat, bread crumbs, chopped parsley, melted bu er .Season with salt & pepper.

2. Season 5 oz. Haddock por on with salt & pepper, top with lobster mixture. Place on sizzle pla er.

3. Bake to order in hot oven.

4. Serve with Hollandaise Sauce and steamed or grilled fresh asparagus.

Plate/Serving %

Price: $9.99

Cost: $2.46 24.62%

Profit: $7.53 75.37%

Food Cost Analysis

Lobster Spring Lobster Spring Lobster Spring RollRollRoll


8131619 LOBSTER MEAT WHL C/K DWNEAST 3 OZ

4002416 MAYONNAISE CULINARY XHV DTY SYS IMP 2 OZ

3070141 AVOCADO HASS FRSH SYS IMP 1 EA

2164531 LIME FRESH PACKER .25 EA

1727569 MANGO FRESH PACKER 1 EA

7921457 TOMATO BULK UTIL MAINE ME GRWN 1 EA

1094663 ONION RED FRESH JUMBO SYS IMP 2 OZ

1498536 SAUCE PONZU YAKAMI 1 OZ

2002625 SAUCE HOT SRIRACHA LEE KUM .50 OZ

6421465 GREEN MICRO RNBOW PACKER .50 OZ

Recipe Instruc ons:

1. Soak the rice paper in cold water for 30 seconds. Hold wrapped in plas c .

2. Combine the Mayonnaise and Lime Juice.

3. Peel, seed, and dice the Avocado, Mango, and Tomato.

4. Lay 2 sheets of the rice paper sheets on a work surface. Divide the lobster meat between the two sheets.

5. Top each with the Avocado, Mango, and Tomato and chopped Red Onion.

6. Roll ghtly folding in the sides. Cut each roll in two at the diag-onal

7. Combine Sriracha and Ponzu.

8. Serve with Micro Greens and Sauce on the side.

Plate/Serving %

Price: $18.00

Cost: $9.62 53.44%

Profit: $8.38 46.56%

Food Cost Analysis

Mustard Crusted Mustard Crusted Mustard Crusted ScallopsScallopsScallops


1859386 SCALLOP SEA DRY U/12 CT USA PORTFSH 8 EA

2105823 EGG SHELL LARGE GR AA USDA WH WHLFCLS 1 EA

4520805 EGG SHELL LARGE GR AA USDA WH D'ALLAS 4 OZ

9798323 OIL CANOLA OLIVE 80/20 BLEND COLAVIT 2 TB

5926910 OIL CANOLA OLIVE 80/20 BLEND WHLFARM 2 TB

1680040 THYME FRESH PACKER 2 TB

1223361 LEMON CH FRESH PACKER .50 EA


5661442 SPICE PEPPER BLACK SHAKER GRND IMP/MCC .03 TS

5886381 BACON LAYFLAT 14/18 GF APPLE SYS CLS 8 OZ

1007418 MELON CANTALOUPE FCY FRESH SYS CLS 1 EA

6824835 OIL OLIVE EXTRA VIRGIN COLAVIT 2 OZ

1679984 MINT FRESH PACKER 1 EA


1. Peel, seed and dice the cantaloupe. Place in a sauce pan and add a pinch of salt. Cook on medium heat un l tender and dry, (about 15 minutes). Transfer to a blender and pulse, slowly add the olive oil. Pass through a fine sieve. Hold for service

2. Dice and cook the bacon un l crisp drain well and hold for ser-vice.

3. Chiffonade the mint leaf, hold for service.

4. Pat the scallops dry and season with salt & pepper. Dip one side of the scallops in the eaten egg and then the mustard seeds.

5. Place in the heated canola oil seeded side down. Cook slowly over medium heat for about 4 minutes. Flip the scallops, turn the heat to low and add the bu er and chopped thyme leaves. Cook and baste for an addi onal 2 minutes. Finish with the Juice of 1/2 lemon.

Plate/Serving %

Price: $16.99

Cost: $6.03 34.49%

Profit: $10.96 64.51%

Food Cost Analysis

Lobster Bacon Lobster Bacon Lobster Bacon & Tomato Sliders& Tomato Sliders& Tomato Sliders


2473132 SPICE SESAME SEED WHL WHITE IMP/MCC .25 TS

5228796 SPICE FENNEL SEED WHL IMP/MCC .25 TS

5228465 SPICE CELERY SALT IMP/MCC .25 TS

2175327 SPICE CHILE GOCHUGARU FLKES D'ALLAS .25 TS

4002416 MAYONNAISE CULINARY XHV DTY SYS IMP 2 TS

5418132 TOMATO ROMA UTILITY FRESH SYS REL 2 EA

5886381 BACON LAYFLAT 14/18 GF APPLE SYS CLS 2 EA

7997208 SAUCE CHILI SRIRACHA HUYFONG .50 TS

6421465 GREEN MICRO RNBOW PACKER .50 OZ

6807929 LOBSTER MEAT WHL C/K DWNEAST 4.50 OZ

5247794 BUN HAMBURGER MINI 1 OZ SLI OTTENBG 6 EA


1. Grind sesame, fennel, celery salt, and Korean Chili Powder un l fine. Combine mayonnaise and dry spice blend. Add Sriracha refrigerate for service.

2. Chop Lobster Meat into chunks and combine with the mayon-naise.

3. Spoon 1 oz of the lobster mixture on each of 6 buns ( 3 per serving).

4. Top each with a piece of cooked bacon and 2 thin slices of tomato, and micro greens. Skewer with a bamboo skewer.

Plate/Serving %

Price: $15.00

Cost: $4.87 32.46%

Profit: $10.13 67.54%

Food Cost Analysis

Scallops w/ EnglishScallops w/ EnglishScallops w/ English Pea RavioliPea RavioliPea Ravioli


5058039 CREAM SOUR OAKHRST 1 CP

3895737 SPICE PAPRIKA HOT SMK D'ALLAS 4 TB

1771650 OIL OLIVE EV BARILLA 1 CP

1801604 SCALLOP SEA DRY 20�30 CT PORTFSH 1 LB


5661442 SPICE PEPPER BLACK SHAKER GRND IMP/MCC .03 TS

3837994 PEA GREEN SYS REL 4 OZ

0462343 RAVIOLI SWEET PEA RND LILLY'S 4 EA

2592972 RAVIOLI SWEET ENGLISH PEA LILLY'S 2 EA


1. Dry sauté the paprika for 2 minutes, Add EVO and steep for 1 hour. Pulse in a blender for 10 seconds. Reserve.

2. Blanch the green peas and watercress leaves, drain and puree in a blender un l smooth, reserve for service.

3. Season the scallops with salt & pepper: (make sure you re-move the side muscle and pat the scallops dry before seasoning).

4. Place the scallops in the heated oil making sure not to crowd the pan. Once they are seared on one side, flip and sear the other side.

5. Cook 2 Ravioli in simmering salted water to order, drain on paper towel.

6. Place 2 Tbsp. hot Pea Puree on each plate, Place 5 Scallops in the center, and 2 Ravioli on the side.

7. Top the scallops with a dab of sour cream and garnish with watercress leaves.

Plate/Serving %

Price: $18.99

Cost: $4.07 21.44%

Profit: $14.92 78.56%

Food Cost Analysis

Tequila Glazed Tequila Glazed Tequila Glazed Fish Tacos w/ Fish Tacos w/ Fish Tacos w/ Avocado SalsaAvocado SalsaAvocado Salsa


0843318 HADDOCK LOIN IQF 3 OZ PACKER 2 OZ

4119095 OIL CORN SYS CLS .17 OZ

Glaze

6832216 PEPPER JALAPENO FRSH SYS IMP .33 EA

NA TEQUILA

4069373 VINEGAR APPLE CIDER 50 GRAIN SYS CLS .13 OZ

1276351 LIME FRESH PACKER 1 EA

9806423 SPICE PEPPER RED CRUSHED IMP/MCC .04 OZ

Salsa

7902549 AVOCADO FRESH HALVES CALAVO .33 EA

1039494 ONION RED FRESH JUMBO SYS IMP .13 OZ

6017263 TOMATO GRAPE FRSH SYS IMP 1 OZ

1276351 LIME FRESH PACKER 1 EA

1679950 CILANTRO FRESH PACKER .25 OZ

5228713 SPICE CUMIN GRND IMP/MCC .08 TS

2284101 TORTILLA CORN YEL 6” FRSH CASASOL 2 EA

3374097 HONEY PURE LIGHT AMBER JUG SYS REL .04 CP


1. Heat a sauté pan then add the vegetable oil.

2. Add the Haddock and sauté on both sides un l fully cooked. Season with Salt & Pepper

3. In the last few minutes of sautéing, brush the lapia with the tequila glaze.

4. Warm the tor llas on a grill.

5. Fill each warm tor lla with one piece of glazed Haddock topped with 1 ½ Tbsp. of Avocado Salsa. Serve immediately.

Tequila Glaze

1. Combine all of the glaze ingredients in a small sauce pan and bring to a boil.

2. Reduce to a simmer and reduce by half. Remove from the heat and refrigerate.

Avocado Salsa

1. Combine all ingredients in a bowl and mix together

gently. Refrigerate.

Plate/Serving %

Price: $9.99

Cost: $2.91 29.12%

Profit: $7.08 70.87%

Food Cost Analysis

Salmon PastramiSalmon PastramiSalmon Pastrami

1 side salmon, about 2 to 2 ½ lbs, skin and bones removed ~~ SUPC# 6410757 1 cup coarse or kosher salt~~SUPC# 6040760 ½ cup sugar~~ SUPC# 5087572 2 bunches fresh coriander~~ SUPC# 1679950 1 bunch fresh Italian parsley~~ SUPC# 1965490 ½ lb shallots, peeled~~ SUPC# 8645632 ½ cup molasses~~ SUPC# 4489811 2 tbsp cayenne pepper~~ SUPC# 5229398 5 bay leaves~~SUPC#5158502 2 tbsp paprika~~SUPC# 5229174 2 tbsp ground coriander seed~~SUPC# 5228671 4 tbsp fresh ground black pepper~~SUPC# 6638878

1. Place salmon on a platter. Combine salt 1 tbs of cracked

black pepper and sugar. Mix well, and coat both sides of salmon with salt mixture.

2. Combine coriander, parsley, and shallots in a food processor and puree. Coat both sides of salmon with puree.

3. Refrigerate salmon for 2 to 3 days.

4. Scrape marinade from fish and discard. Dry fish with paper towels.

5. Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute. Let cool and paint both sides of the fish.

6. Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.

Cut pastrami salmon into thin slices on the bias, or diagonally, and serve with pickled onions and croutons. Pickled onions

2 cups water

1 cup red wine vinegar~~SUPC# 5603576

3 tbs. sugar~~SUPC# 5087572

2 tbs pickling spice~~SUPC# 8107213

3 each red onions, thinly sliced into rings~~SUPC# 1000363

Boil all ingredients except onions and simmer for 10 minutes. Re-move from heat and let set an additional 10 minutes. Strain, add red onion, cool and refrigerate overnight to infuse.

Ingredients

Method

To Serve

Monkfish W/ Thai Spices & Tomato ChutneyMonkfish W/ Thai Spices & Tomato ChutneyMonkfish W/ Thai Spices & Tomato Chutney

Tomato Chutney 1 Tbs vegetable oil~~ SUPC# 7264361 1 Med onion, julienned~~ SUPC# 1048222 1 Clove of garlic sliced~~ SUPC# 1821537 1Tsp paprika~~SUPC# 5229174 1 Tbs ground coriander~~ SUPC# 5228671 2 Lbs. vine ripe tomatoes, cored, peeled, seeded and diced~~ SUPC# 7921457 1 Cup red wine vinegar~~ SUPC# 5603576 2 Cups granulated sugar~~ SUPC# 5087572 Thai Style Lemon Myrtle Rub~~ SUPC# 1300930 Monkfish Fillet~~ SUPC# 226484

Chutney; heat the oil in a large deep skillet over medium

heat. Add the onion and garlic and cook until soft, about 8 minutes. Stir in the coriander and paprika and cook about 2 minutes. Add the tomatoes, vinegar, sugar and cook, stirring until almost dry.

Lightly season the Monkfish with the Thai spice. Pan sauté; serve the chutney warm on the side

Ingredients

Method

To Serve

Jamaican Spiced Salmon Fillet-Mango Jamaican Spiced Salmon Fillet-Mango Jamaican Spiced Salmon Fillet-Mango Jalapeno & Lime Sauce Warm Jalapeno & Lime Sauce Warm Jalapeno & Lime Sauce Warm Caribbean SlawCaribbean SlawCaribbean Slaw

Salmon-6410757

Pepper Dew-7250885

Mango Sauce:

6 C peeled cubed mango-9035577

5 C chicken stock-5568241

4 Tbs lime juice-1276351

1 Tsp minced jalapeno-6832216 ( may need more )

3 Tbs. minced ginger-1008770

3 oz rice wine-not vinegar

1 ea star anise-3895497

1 Tsp 5-spice powder-8190159

Combine all ingredients and bring to a boil. Simmer until the fruit is soft, puree, strain and chill.

Ingredients

Caribbean Slaw

4 c shredded cabbage-8544249

½ c shredded carrot-1184977

½ c shredded red cabbage-2220929

¼ c julienned red pepper-1595545 and green pepper-7409253

6 ea scallions sliced-1908326

1 tbs fresh minced garlic-1821537

2 tbs minced fresh ginger-1008770

2 tbs minced fresh lemongrass-2189876

3 tbs each: basil-1679919, cilantro-1679950, mint-1679984,

Juice of 1 ½ limes-1276351

Combine all ingredients and mix well.

Ingredients

Method

Pan Seared Scallops, Quinoa Pilaf, Tomato Pan Seared Scallops, Quinoa Pilaf, Tomato Pan Seared Scallops, Quinoa Pilaf, Tomato Ginger Jam & Soy SyrupGinger Jam & Soy SyrupGinger Jam & Soy Syrup

6 Tbs. Ea: scallion-1908326, cilantro- 1679950 , basil-1679919, mint-1679984

¾ C Lime juice-1276351

¾ C lemon Juice-2252013

1 ea minced jalapeno,-6832216 may need additional

Sauté the onions in oil, caramelize slightly, do not brown. Add the ginger, garlic and sugar, cook over low heat 10-15 minutes. De-glaze with the vinegar, add the tomatoes and cook until slightly thickened. Cool completely; add the lime, lemon and fresh herbs. Refrigerate

Soy Syrup:

2 cups soy sauce-3522400

½ cup brown sugar-5593702

1 ea lime,-1276351 juiced-------Combine all ingredients and re-duce by 60%, until syrupy

Scallops-1226782

Pan sauté the scallops, place on the plate. Mold the quinoa pilaf and heat. Place on the plate, warm the tomato ginger jam and garnish the scallops. Paint the plate with the soy syrup.

Method

Ingredients

To Serve

8 oz nine grain mix-3746781

4 oz red lentils-3639309

4 oz quinoa-3616679

Cook each separately in a veg broth each will cook at a different time. Strain and chill. Combine the grains with S&P, a mixture of chopped basil, cilantro, mint and scallion for color. Add the juice of1/2 a lime, 3 tbs olive oil and adjust the seasoning if needed.

Tomato Ginger Jam:

¾ C fresh minced ginger-1008770

5 med onions, julienned thin-1048222

1 C & 2 tbs vegetable oil-7264361

6 Tbs minced garlic-1821537

12 ea large ripe tomatoes cut into ½ inch cubes-1763432

¾ C sugar- 5087572

¾ C rice wine vinegar- 5220611

Ingredients

Method

Ingredients

Charred Tomato Relish: 3 tomatoes, sliced in 1/3rd

1 lrg fennel bulb, cored and sliced in 1/3rd

1 lrg onion, sliced in 1/3rd

2 ea red peppers, cored and split in half

Olive oil, salt and fresh ground pepper

Balsamic vinegar, parsley, scallion and minced garlic to taste.

Lightly oil and season the vegetables, grill and char the vegeta-bles, keep firm. Cool and cut into 1/2” dice. Add olive oil to sauté pan, add the fennel and sauté briefly, add the garlic, tomatoes and red peppers and onion. Sauté briefly and deglaze with bal-samic vinegar. Reduce un l slightly thick. Season as needed and once cooled add the herbs.

Sauces & SidesSauces & SidesSauces & Sides

Cilantro Pistachio Pesto: 9 ½ Oz cilantro

4 ½ Oz garlic

8 Oz pistachios

2 c parmesan cheese

3 c olive oil

4 tbs bu er

1 tsp salt

1 tsp white pepper

2 tbs fresh lemon juice

Puree cilantro, garlic and pistachios in a small amount of oil. Add

the remaining ingredients except the oil and blend. Slowly add

the oil un l well blended. Refrigerate

Dukkah: Makes 2 1/4 cups

1 cup nuts ( hazelnuts, almonds, pistachio, pine nuts) 1/2 cup sesame seeds 2 tbs coriander seeds 2 tbs cumin seeds 1 teaspoon sea salt Freshly ground black pepper

Toast nuts and seeds in separate batches. Let cool completely. Combine all ingredients in a food processor and pulse. The mix-ture may fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. Store in an air ght container in the refrigerator.

Tomato Ginger Jam: ¾ C fresh minced ginger

5 med onions, julienne thin

1 C & 2 tbs vegetable oil

6 Tbs minced garlic

12 ea large ripe tomatoes cut into ½ inch cubes

¾ C sugar

¾ C rice wine vinegar

6 Tbs. Ea: scallion, cilantro, basil, mint

¾ C Lime juice

¾ C lemon Juice

1 ea minced jalapeno, may need addi onal

Sauté the onions in oil, caramelize slightly, do not brown. Add the ginger, garlic and sugar, cook over low heat 10-15 minutes. Deglaze with the vinegar, add the tomatoes and cook un l slightly thickened. Cool completely; add the lime, lemon and fresh herbs. Refrigerate

Soy Syrup:

2 cups soy sauce

½ cup brown sugar

1 ea lime, juiced-------Combine all ingredients and reduce by 60%, un l syrupy

Shrimp Satay

Annualized Profit Proposition

Selling Price: $8.99

Cost: $2.71

Profit: $6.28 X 40 per week X 52 weeks =$13,062.40

Preparation Instructions

Serves—1

1. Marinate the skewer in the Ponzu

and minced ginger for 2 hours.

2. Grill the skewer, remove from the

grill and baste with the peanut

sauce. Garnish with the sliced scal-

lion and serve with remaining sauce

Per Serving

Suggested Menu Price: $8.99

Approximate Operator Food Cost: $2.71

Gross Profit: $6.28

SUPC Description Quantity

8021495 Shrimp Skewer P&D 26/30 Tail on 1 ea.

5303573 Sauce Oriental Ponzu 1 oz.

1008770 Fresh Ginger Root 2 tsp.

6728232 Fresh Green Onion 2 tbs.

7154440 Thai Peanut Sauce 2 oz.

Featured Seafood Entrees

Prosciutto Wrapped Shrimp



Cost: $2.75

Profit: $7.24 X 40 per week X52 weeks =$15,059.20


Serves—1

1. Split the prosciutto down the

middle.

2. Place a basil leaf on the prosciut-

to, top with a shrimp and place a

mozzarella ball in the middle.

3. Season with salt and fresh

ground pepper. Roll and skewer with

a toothpick.

4. Lightly oil and grill, turning as

needed. Garnish with a drizzle of the

balsamic glaze and greens.

Per Serving



Gross Profit: $7.24


6739153 Shrimp White P&D Tail Off 4 ea.

2565653 Ham Prosciutto Coliseum Sliced 2 ea.

1679919 Fresh Basil 4 ea.

0353274 Fresh Mozzarella Cheese 1/3 oz. 4 ea.

0651828 Balsamic Glaze 1 tbs.


Mussels & Cod Provencal



Cost: $ 3.17



Serves — 4

1. Heat the oil in a sauce pot. Add

the sliced onion, green pepper and

minced garlic and cook until the on-

ion is softened. Add chopped ancho-

vies and crushed fennel seed sauté

for 2 - 3 minutes.

2. Deglaze with 3/4 cup red wine

and reduce slightly, add the tomato

sauce and 2 Tbsp. of chopped pars-

ley, simmer for 20 minutes.

3. Add the mussels and cod ( cut in-

to pieces) and chopped olives sim-

mer for 10 minutes or until the mus-

sels open.

4. Transfer to warm bowls garnish

with the remaining parsley and

serve with crusty bread.

Per Serving



Gross Profit: $8.82


2018723 Hake Filet Fresh Skinless 1 lb.

2843202 Mussel Live Fresh 1 lb.

4497301 Oil Olive Extra Virgin Italy 1 oz.

1048222 Onion Yellow Fresh Jumbo 1 ea.

1821537 Garlic Peeled Fresh Jar 2 ea.

1000397 Pepper Green Bell Med Fresh 6 oz.

8096240 Anchovy Filet In Olive Oil 1/4 ea.

5228796 Spice Fennel Seed Whole 1/4 tsp.

4001921 Sauce Tomato 16 oz.

7410723 Parsley Fresh 4 Tbsp.

3165638 Olive Green Pitted Provencal 2 3/4 oz.


Salmon & Warm Tomato

Vinaigrette



Cost: $5.14



Serves—1

1. Season salmon with salt and pep-

per, then grill.

2. In a bowl combine the tomatoes

cut into 1/2's and 1 shallot finely

diced.

3. Drain the capers, chop one Tbsp.

and add both to the tomatoes along

with the parsley, chopped basil, red

wine vinegar and a pinch of salt to

taste.

4. Add 1 tbs. of oil to a sauté pan

and cook the tomato mixture for 2 -

3 minutes until softened.

5. Plate the salmon, garnish with

the tomato mixture and serve with

the potatoes and green beans.

Per Serving



Gross Profit: $10.85


8496333 Salmon Atlantic Skinless 5 oz. 1 ea.

6017263 Tomato Grape Fresh 3 oz.

4113056 Vinegar Red Wine 50 Grain 1/2 oz.

1965490 Parsley Italian Fresh 1 Tbsp.

1679919 Basil Fresh 1 tbs.

9491010 Bean Green Whole Haricot Vert 2 oz.

7474306 Potato Oven Roasted Medley 4 ea.

1821529 Shallot Peeled Fresh 1 oz.

5535687 Caper Nonpareil Imported 1 Tbsp.

5847029 Oil Olive Pure Italy 1 oz.

1965490 Parsley Italian Fresh 1 Tbsp.


Shrimp Scampi Risotto



Cost: $ 4.07



Serves—4

1. Prepare the risotto according to the

directions.

2. While the risotto is cooking heat the

oil in a sauté pan. Add the shrimp

and sauté briefly. Add the garlic but-

ter and tomatoes.

When the risotto is almost finished

add the shrimp mixture and stir to

combine.

3. On a warm plate center the risotto

and garnish with the chopped pars

ley.

Per Serving



Gross Profit: $6.92


2102891 Shrimp Raw Meat 125-130 1lb

0399347 Risotto Parm Cheese 1.25lb

1763432 Tomato Bulk 5x6 Fresh 1ea

5934294 Oil Olive Blend 90/10 2fl oz

5975016 Garlic Spread 8 oz

1908342 Parsley Bunch 2fl oz

Featured Entree

Sweet Potato Crusted Trout

With Bacon & Apples



Cost: $ 4.62



Serves—1

1. Slice the bacon into small dice,

cook until lightly browned and re-

move bacon pieces from the pan.

Split the trout fillet down the mid-

dle, season with salt and pepper.

Dredge with the sweet potato mix

and sauté in the bacon fat.

2. Cook for 2 minutes and turn, add

the bacon pieces and diced apple.

Cook for 3 minutes and plate the

trout, garnish with the bacon and

apple.

Per Serving



Gross Profit: $9.37


0879324 Trout Rainbow Btrfly Bnls 1 ea.

2839908 Mix Pancake Sweet Potato 2 oz

6263289 Apple Fuji Roasted 2 oz

5886381 Bacon C/C 14/18 Apple 2 ea.

Featured Entree

Sweet Chili Shrimp



Cost: $ 2.91



Serves—3

1. Peel and slice the pineapple into

1/4 inch slices. Season with oil and

lightly grill keep firm, then cool.

2. Dice the pineapple, add the

minced cilantro, diced red onion, jal-

apeno, red pepper and lime juice.

Season with salt and chill.

3. Toss the shrimp with the sauce,

grill or sauté. Serve with the salsa

on the side.

Per Serving



Gross Profit: $5.08


5106388 Shrimp White P&D Tail Off 16/20 15 ea.

8878429 Sauce Sweet Chili & Wing 6 oz

1679950 Fresh Cilantro 3 Tbs.

1039494 Fresh Red Onion Jumbo 2 oz

6832216 Fresh Jalapeno Pepper 1/2 ea.

1079250 Fresh Red Bell Pepper 1/4 ea.

7412570 Fresh Lime 1/2 ea.

8907420 Fresh Pineapple 1 ea.

Featured Entree

Cornmeal Crusted Flounder



Cost: $2.99



Serves—6

1. Whisk together the eggs and 3 oz

of water, set aside.

2. Season the cornmeal with salt

and pepper,

3. For the lemon pecan tartar sauce:

Toast and chop the pecans combine

with the capers, minced scallion,

chopped parsley, cornichon and 1

pinch of lemon zest. Reserve

4. Dip the flounder into the corn-

meal mixture to coat evenly. melt 2

tsp. of butter and add the fillet, cook

for 3 minutes turn and

cook until the fish is just cooked.

Place on a plate and garnish with

the lemon caper tartar sauce.

Per Serving



Gross Profit: $7.00


0260634 Flounder Filet 3-5 oz 36 oz

2105823 Eggs Large White Gr AA 2 ea.

2886679 Corn Meal Yellow 1/2 lb.

3031438 Butter Solid Unsalted AA .20 lb.

4002416 Mayonnaise Premium 4 oz

4889291 Pecan Pieces Medium 4 oz

5535687 Caper Nonpareil Imported 1 Tbs.

6728232 Green Onion Rootless 2 Tbs.

5679038 Cornichon Pickle 1/2 oz

8412876 Fresh Lemon 7 ea.

7410723 Fresh Parsley 1 Tbs.

Featured Entree

Lent recipes 2015

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Transcript of Lent recipes 2015