RECIPES S E N I O R L I V I N G

Transcription

1 RECIPES

2 TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Caribbean Chicken Salad Croissants Caribbean Cooler Caribbean Fruit Salsa Jicama Salad Smoked Paprika & Red Pepper Coulis Caribbean Assembly Station Caribbean Jerk Pork Roast Caribbean Red Beans and Rice Grilled Fish with Caribbean Fruit Salsa Fried Pork Chunks Jamaican Jerk Paste Jerk Chicken Thighs Caribbean Vegetable Stew Tilapia Verz Cruz Black Pearl Medley Caribbean Chicken Soup Caribbean Mango Quinoa Caribbean Spice Blend Grilled Pineapple Latin Black Beans Mango Coconut Rice Okra and Tomatoes Spanish Rice Sweet Fried Plantains Vegetagble Stock * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 2

3 Caribbean Chicken Salad Croissants, OBuy A Island Style Chicken Salad Sandwhich Production Area: Cold Prep Master Reference: Revision Date: Nov 29, 2012 For, - Need 100 (1 sandwich) Total to Produce: 104* (Standard Portions) Produce Recipe in: 2 batches of 48, 1 batch of 8 Portion: 100 (1 sandwich) Recipe Standard Portion: 1 sandwich Minimum Batch Size: 8 48 Step Ingredients 48* Servings 8* Servings 1 Refer to HACCP Plan Form: HFS# 004 Prepared Cold for Cold Service Refer to HACCP Plan Form: HFS# 003 Prepared Hot, Chilled for Cold Service. 2 Mango, Fresh, Peeled, Diced 4 lb, 12 oz COMBINE all ingredients except 8 oz lettuce and croissants. Green Bell Peppers, Fresh, 3/4" 12 oz 2 oz Diced Mayonnaise, Heavy Duty 3 cup 1/2 cup Onions, Red, Fresh, Diced 9 oz 1-1/2 oz Celery, Fresh, 1/4" Diced 6 oz 1 oz Mustard, Dijon 12 oz 2 oz Apricot Preserves 12 oz 2 oz Lime Juice, Fresh 3/4 cup 2 tbsp Caribbean Jerk Seasoning 1/4 cup, 2-1/2 tsp 1 tbsp Salt 3 tbsp 1-1/2 tsp Honey 2 tbsp 1 tsp Ground Black Pepper 3/4 tsp 1-1/2 tsp Diced White Chicken 19 lb, 3 lb, 4 oz 3 oz 3 Lettuce, Individual Leaf 48 ea 8 ea For each serving: Bread, Croissant, 3 oz 48 ea 8 ea PLACE lettuce leaf on bottom half of croissant; cover with 3/4 cup (#6 scoop) of the chicken mixture and top half of croissant. (*) Indicates servings have been adjusted in accordance with assigned batch sizes 3

4 CTW - Splash Hydration: Caribbean Cooler Coconut Pineapple Dream Production Area: Cold Prep Master Reference: Revision Date: Aug 5, 2011 For, - Need 100 (1 cup) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (1 cup) Recipe Standard Portion: 1 cup Minimum Batch Size: 1 Step Ingredients 100 Servings Lemonade Drink Mix, Crystal Light 14-1/4 ea Cold Water 2 gal, 2 qt, 2-3/4 cup Pineapple Juice, 100%, Canned Coconut Milk 1 gal, 3 qt, 1/2 cup 3 qt, 2-1/4 cup, 1 tbsp HACCP Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Lemonade Measure drink mix into cap to 2 qt. line; empty into large plastic or glass pitcher. Add water; stir until mix is dissolved. Finish Stir in remaining ingredients. Refrigerate until ready to serve. Serve Serve over crushed ice. Caribbean Cooler 4

5 Fish Promotion: Caribbean Fruit Salsa Delicious combination of fruits made into a salsa. Production Area: Cold Prep Master Reference: Revision Date: Aug 14, 2009 For, - Need 1 (15 lb, 12 oz), 100 (2 oz) Total to Produce: 390 (Standard Portions) Produce Recipe in: 1 batch of 390 Portion: 1 (15 lb, 12 oz), 100 (2 oz) Recipe Standard Portion: 2 oz Minimum Batch Size: Servings 1 Refer to HACCP Plan Form HFS #004: Prepared Cold for Cold Service. 2 Red Onions, Fresh, 1" Diced 1 lb, In a medium size mixing bowl, combine onions, 8-1/2 oz tomatoes, peppers, pineapple, mangoes, lime juice, Tomatoes, Fresh, Chopped 3 qt, ginger, and caribbean style sauce. Mix until well 3 tbsp blended. Refrigerate until service. Diced Fresh Red Bell Peppers 3 lb, (Brunoise) 1 oz Diced Fresh Green Bell Peppers (Brunoise) 3 lb, 1 oz Pineapple, Fresh, Diced 5 lb, 4 oz Mango, Fresh, Peeled, Diced 5 lb, 4 oz Ginger Root, Fresh, Minced 3/4 cup, 1/2 tsp Lime Juice, Fresh 1 qt, 2 cup, 2 tbsp Minors Caribbean Style Sauce 3 qt, 3 tbsp 5

6 Jicama Salad Julienned jicama, sweet potatoes, carrots tossed in zestey chipotle dressing Production Area: Cold Prep Master Reference: Revision Date: Mar 14, 2011 For, - Need 1 (3 gal, 3-3/4 cup) Total to Produce: 104 (Standard Portions) Produce Recipe in: 1 batch of 104 Portion: 1 (3 gal, 3-3/4 cup) Recipe Standard Portion: 1/2 cup Minimum Batch Size: Servings 1 Refer to HACCP Plan Form HFS #004: Prepared Cold For Cold Service. Set a medium sized saucepan on to simmer with water. 2 Jicama, Peeled, Julienne 1 gal, Peel jicama, sweet potatoes, and carrots. Cut into thin 1-1/4 cup strips on or julienne. Blanch jicama, carrots, and Carrots, Fresh, Julienne Sliced 1 qt, sweet potatoes and in simmering water for 30 1/3 cup seconds; remove from the simmering water. Sweet Potatoes, Fresh, Peeled 1 qt, Submerge carrots, jicama, and sweet potatoes in ice 1/3 cup water. 3 Light Mayonnaise, Ind 2 lb, In a large mixing bowl combine mayo, mustard, lime 2-1/2 oz juice, chili powderand mix well. Add the blanched Lime Juice 1/2 cup, vegetables from step 2, and pumpkin seeds. Mix well 2 tsp season with salt and pepper to taste. Cover and Kosher Salt 2 tbsp, refrigerate until internal temperature reaches 41F or 2-3/4 tsp less. Ground Black Pepper 2 tbsp, Mustard, Dijon 2-3/4 tsp Portion 1/2 cup salad in each serving dish. Hold cold 3/4 cup, 1 tbsp for service. Pumpkin Seeds, Hulled 2-3/4 cup, 2 tbsp, 3/4 tsp Light Chili Powder 1/2 cup, 2 tsp Jicama Salad 6

7 Smoked Paprika & Red Pepper Coulis, Batch Recipe, Flavors 450 SS09 A smokey Garnish to Soups or sauces Production Area: Cold Prep For, - Need 1 (1 qt, 2-1/4 cup) Master Reference: Revision Date: Mar 7, 2009 Total to Produce: 50 (Standard Portions) Produce Recipe in: 1 batch of 50 Portion: 1 (1 qt, 2-1/4 cup) Recipe Standard Portion: 2 tbsp Minimum Batch Size: 50 Servings 1 Vegetable Stock (LS Vegetable 1/2 cup, Refer to HACCP Plan Form HFS#: 005 Prepared Cold Base) (1436.0) <REC> 2 tbsp for Cold Storage. Prepare Vegetable Stock according to recipe. 2 Kosher Salt 2-1/2 tsp In a blender combine drained, roasted red peppers, Peppers, Red Roasted, Canned, Drained 2 lb, 8 oz vegetable stock, salt and smoked paprika; puree until very smooth. Place in an airtight container. Cover, Smoked Paprika 1/4 cup, 1 tbsp label, and date until internal temperature reaches 41F and needed for service. 7

8 Caribbean Assembly Station Caribbean Assembly Station Production Area: Hot Entree Master Reference: Revision Date: Nov 2, 2012 For, - Need 100 (1 ea) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (1 ea) Recipe Standard Portion: 1 ea Minimum Batch Size: 1 Step 1 Ingredients 100 Servings HACCP Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Station should run for 1 week cycle. Sunday/Monday Morning - bulk prep for service based on Monday and Tuesday estimated counts Prep all sub recipes and ingredients. Place in food storage containers, cover, label and date. Refrigerate. Set up station with appropriate pans to fit your cold/hot wells. Every day: Take inventory of ingredients-prep and restock daily. Prepare all recipes according to instructions, hold hot or cold for service as appropriate. To Serve: Option #1 (Protein Choice plus 2 sides) Option #2 (Protein Choice plus 3 sides) or Option #3 (Vegetarian 4 sides) 2 3 Fried Pork Chunks (Masas de 400 oz meat Puerco Fritas) ( ) <REC> Tilapia Vera Cruz (4803.0) <REC> 25 lb Jerk Chicken Thighs ( ) 25 lb <REC> Latin Black Beans ( ) 12 lb, <REC> 8 oz Okra and Tomatoes (521.0) 12 lb, <REC> 8 oz Sweet Fried Plantains ( ) 12 lb, <REC> 8 oz Mango Coconut Rice ( ) 12 lb, <REC> 8 oz Grilled Pineapple, Batch Recipe, 100 slice Flavors 450 SS09 ( ) <REC> Choose Protein Choose 1 Protein: 4 oz Jerk Chicken, Pork or Fish Vera Cruz Choose Sides Choose 2 or 3 sides depending on customer selection: or vegetarian option 2 oz Black Beans, 2 oz Okra and Tomatoes, 2 oz Plantains, 2 oz Mango Rice or 1 slice Grilled Pineapple. 8

9 Caribbean Assembly Station Step 4 Ingredients Jicama Salad ( ) <REC> Jamaican Jerk Paste (5352.0) <REC> Fish Promotion: Caribbean Fruit Salsa ( ) <REC> 100 Servings 12 lb, 8 oz 3 lb, 2 oz 12 lb, 8 oz Choose Condiment Choose Condiments 2 oz Caribbean Fruit Salsa, 2 oz Jicama Salad and 1/2 oz Jerk Paste. 5 Lime Slice Cilantro, Fresh, Chopped 100 ea 1 qt, 2-1/4 cup Garnish Topped with: Lime Wedge and 1 Tbsp. chopped Cilantro 9

10 Caribbean Jerk Pork Roast Seasoned with ginger, chilies and cilantro Production Area: Hot Entree Master Reference: Revision Date: Nov 11, 2011 For, - Need 100 (1 serving) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (1 serving) Recipe Standard Portion: 1 serving Minimum Batch Size: Servings 1 Boneless Pork Loin Roast, Raw 37 lb, Refer to HACCP Plan Form HFS# 001: Prepared Hot 8 oz for Hot Service Dehyrdrated Onion Flakes 3/4 cup, 1-1/2 tsp Onion Powder 3/4 cup, Pat roast dry. Blend seasonings and rub evenly over 1-1/2 tsp pork roast. Thyme, Dried, Crushed 1/2 cup, 1 tsp Salt 1/2 cup, 1 tsp Ground Allspice 1/4 cup, 1/2 tsp Ground Nutmeg 2 tbsp, 1/4 tsp Ground Cinnamon 2 tbsp, 1/4 tsp Granulated Sugar 1/2 cup, 1 tsp Ground Black Pepper 1/4 cup, 1/2 tsp Cayenne Pepper 1/4 cup, 1/2 tsp 2 Place in shallow pan and roast at 350F for minutes, until internal temperature reaches 155F. Remove from oven, let rest 10 minutes. Slice and serve. 3 Portion 5 ounces pork roast in serving dish. Hold warm for service. 10

11 Caribbean Red Beans and Rice, Flavors 450 SS09 Traditional Red Beans and Rice made Healthy Production Area: Hot Entree Master Reference: Revision Date: Dec 14, 2012 For, - Need 100 (12 oz (p)) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (12 oz (p)) Recipe Standard Portion: 12 oz (p) Minimum Batch Size: Step 1 Ingredients 100 Servings HACCP Refer To HACCP Plan Form HFS # 001 Prepared Hot for Hot Service. 2 Smoked Paprika & Red Pepper Coulis, Batch Recipe, Flavors 450 SS09 ( ) <REC> Black Pearl Medley, Batch Recipe, Flavors 450 SS09 ( ) <REC> Caribbean Spice Blend, Batch Recipe, Flavors 450 SS09 ( ) <REC> Vegetable Stock (LS Vegetable Base) (1436.0) <REC> Grilled Pineapple, Batch Recipe, Flavors 450 SS09 ( ) <REC> Sweet Potatoes, Fresh, Peeled 1/2" Cubed 1 qt, 2-1/4 cup 1 gal, 2 qt, 1 cup 2 cup, 1 tsp 3 gal, 2 cup 6 lb, 4 oz Pre-Prep Prepare Black Pearl Medley, Caribbean Spice Blend, Vegetable Stock, Smoked Paprika Coulis and Grilled Pineapple according to recipes. Dice grilled pineapple 1/4". Hold cold for garnish. 3 3 qt, Lightly mist the sweet potatoes with olive oil spray and 1/2 cup bake in convection oven preheated to 400 degrees for 5 minutes or until lightly softened.. Hold warm for use in step 3. 11

12 Caribbean Red Beans and Rice, Flavors 450 SS Servings 4 Oil, Olive 1/2 cup, Heat a sauce pan over medium high heat and lightly 1 tsp mist with extra virgin olive oil spray. Add garlic and Minced Garlic Cloves, Fresh 1/2 cup, ginger; cook for 30 seconds then add onions, peppers, 1 tsp fennel and season with salt and pepper. Cook for 2 Ginger Root, Fresh, Minced 1 cup, more minutes. 2 tsp Green Onions, Bunch, Finely Diced 2 cup, 1 tsp Kosher Salt 1/2 cup, 1 tsp Fine Ground Black Pepper 1/4 cup, 1/2 tsp Green Bell Peppers, Fresh, Finely Chopped 1 qt, 3 tbsp Finely Diced Fennel, Fresh 1 qt, 2-1/4 cup Diced Fresh Red Bell Peppers (Brunoise) 1 qt, 3 tbsp 5 Beans, Red Kidney, Canned, 1 gal, Add spice blend, rice, vegetable stock, beans and Drained, Rinsed 2 qt, sweet potatoes; bring to a light simmer and heat 1 cup through; internal temperature must reach 140F. 6 Spinach, Baby 1 gal, 2 qt, Add spinach and lightly wilt. 1 cup Italian Parsley, Each Leaf 100 ea 7 Carefully spoon hot rice into 3 1/2 inch ring mold and garnish with diced pineapple and smoke red pepper coulis. Caribbean Red Beans & Rice 12

13 Fish Promotion: Grilled Fish with Caribbean Fruit Salsa Delicious grilled fish with Caribbean fruit salsa Production Area: Hot Entree Master Reference: Revision Date: Jan 11, 2013 For, - Need 100 (1 serving) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (1 serving) Recipe Standard Portion: 1 serving Minimum Batch Size: Servings 1 Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service 2 Fish Promotion: Caribbean Fruit 3 lb, Prepare glazing sauce, mix 2 cups caribbean style Salsa ( ) <REC> 2 oz sauce and 1 cup water, reserve for glazing fish. Water 3 cup, 2 tbsp 3 Wild Salmon Loin, 4 oz 100 ea Place fish portions on prepared baking sheet, brush with glaze, bake per directions to minimum internal temperature of 145F. 4 For service, have salsa available to serve with fish portions. 13

14 Fried Pork Chunks (Masas de Puerco Fritas) Savory seasoned pork chunks Production Area: Hot Entree Master Reference: Revision Date: Oct 13, 2011 For, - Need 1 (400 oz meat) Total to Produce: 134 (Standard Portions) Produce Recipe in: 1 batch of 134 Portion: 1 (400 oz meat) Recipe Standard Portion: 3 oz meat Minimum Batch Size: Step Ingredients Boston Butt Pork Roast, Super Trim Minced Garlic Cloves, Fresh Parsley, Fresh, Chopped Oil, Olive Lemon Juice, Fresh Onions, Fresh Kosher Salt Ground Black Pepper Minced Garlic Cloves, Fresh White Vinegar Lemon Juice Lime Juice Onions, Red, Fresh, 1/8" Sliced 134 Servings 33 lb, 8 oz 134 ea 2-3/4 tsp 1 qt, 1-1/2 cup, 1 tbsp 2-3/4 cup, 2 tsp 11-1/4 ea 1-1/2 tsp 1-1/2 tsp 89-1/4 ea 2-3/4 cup, 2 tsp 2-3/4 cup, 2 tsp 2-3/4 cup, 2 tsp 22-1/4 ea HACCP Refer to HACCP Plan HFS #001: Prepared Hot for Hot Service Trim Pork Cut pork butt into 2" chunks, removing excess fat and skin from pork. Pork Marinade Combine parsley, salt, black pepper, minced garlic, yellow onion, lemon juice and olive oil. Pour over pork chunks, cover and refrigerate for at least 2 hrs but preferably overnight. Pickled Red Onions Combine the vinegar, lemon juice, lime juice and minced garlic. Add the red onions, cover, label and date and refrigerate overnight. Cook Pork Drain pork and discard marinade. Heat a grilled or large pan over medium heat and sear until mostly cooked. Deep fry until crispy on the outside and tender on the inside. Saute the red onions until just soft immediately before service. Top the fried pork chunks with the red onions. Hold Hot for Hot Service. Portion 3 oz cooked meat on each serving plate 14

15 Jamaican Jerk Paste Flavored with cinnamon, allspice, cilantro, ginger, rum and molasses Production Area: Hot Entree Master Reference: Revision Date: Feb 2, 2006 For, - Need 1 (6 lb) Total to Produce: 61 (Standard Portions) Produce Recipe in: 1 batch of 61 Portion: 1 (6 lb) Recipe Standard Portion: 1 oz Minimum Batch Size: 1 61 Servings 1 Refer to HACCP Plan Form HFS# 002: Prepared Cold, Chilled for Cold Storage. 2 Green Onions, Bunch, Chopped 5 ea Place all ingredients in food processor and grind into a Ginger Root, Fresh, Minced 1 cup, paste. 3 tbsp, 1-1/2 tsp Jalapeno Peppers, Fresh, Chopped 3-3/4 ea Cilantro, Fresh 2-1/3 cup, 2 tsp Chopped Garlic Cloves, Fresh 1/2 cup, 2-1/4 tsp Ground Allspice 2 tsp Ground Cinnamon 2-1/2 tsp Ground Cloves 2-1/2 tsp Orange Juice, 100%, 32 oz 3-1/2 cup, 2 tbsp, 1-3/4 tsp Lime Juice 1/2 cup, 2-1/4 tsp Soy Sauce 1/2 cup, 2-1/4 tsp Dark Molasses 1/2 cup, 2-1/4 tsp Dark Rum 1/2 cup, 2-1/4 tsp 3 Use immediately or place in shallow container. Cover, label with recipe name and expiration date (2 days from current date) and refrigerate container. Internal temperature must reach 41F or less within 4 hours. 15

16 Jerk Chicken Thighs Jamaican Jerk Chicken Thighs Production Area: Hot Entree Master Reference: Revision Date: Jan 7, 2013 For, - Need 1 (116-1/4 serving) Total to Produce: 117 (Standard Portions) Produce Recipe in: 1 batch of 117 Portion: 1 (116-1/4 serving) Recipe Standard Portion: 1 serving Minimum Batch Size: Step 1 Ingredients Skinless, Boneless Chicken Thigh Jamaican Jerk Paste (5352.0) <REC> 117 Servings 29 lb, 4 oz 2 lb, 15 oz HACCP/ Season Chicken Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare jerk paste according to recipe. 2 Cut chicken into 2 oz strips, place in a hotel pan. Cover chicken with jerk paste, toss to coat. Refrigerate chicken overnight. Cook Chicken To Cook: Heat a griddle over medium high heat and spray with olive oil spritzer. Add the chicken in batches and cook to brown and reach an internal temperature of 165 degrees. Place cooked chicken in holding pan, hold Hot for Hot Service. Cook in batches to ensure fresh prodcut on line. 16

17 Street Food: Caribbean Vegetable Stew Caribbean Vegetable Stew Production Area: Hot Entree Master Reference: Revision Date: Apr 29, 2011 For, - Need 100 (10 floz) Total to Produce: 200 (Standard Portions) Produce Recipe in: 1 batch of 200 Portion: 100 (10 floz) Recipe Standard Portion: 10 floz Minimum Batch Size: 200 Servings 1 Yuca Root (Cassava) 52 lb, Refer to HACCP Plan Form HFS# 001: Prepared Hot 12 oz for Hot Service. Beans, Garbanzo, Canned, 21 lb Drained, Rinsed Peel yucca and cut into a large dice. Onions, Fresh, 1/2" Diced 21 lb In a rondo or steam kettle add oil, onions, Green Bell Peppers, Fresh 1/2" Diced 21 lb Crushed Tomatoes, Canned, Incl 5 lb, Liquids 4 oz garlic, peppers and yucca. Saute until translucent. Tomatoes, Diced in Juice, No 5 lb, Added Salt, Canned, Incl Liquids 4 oz Chopped Garlic Cloves, Fresh 2 lb, Add flour and cook out for about 10 minutes. 10 oz Coconut Milk 18 lb, 8 oz Add remaining ingredients bring to a simmer. Oil, Olive Canola Blend 1 qt, All Purpose Flour 1-1/4 cup 2 lb, Cook for about 45 minutes to 1 hr or until yucca is 10 oz tender. Tabasco Sauce 1-1/4 cup, 1/4 tsp Kosher Salt 1/2 cup, 2 tbsp, 1-1/2 tsp Ground Black Pepper 3 tbsp, 1-1/2 tsp Water 3 gal, 3 qt, 3-1/4 cup Low Sodium Vegetable Base 2 lb, 10 oz Cilantro, Fresh, Chopped 1 qt, 1-1/4 cup Vegetarian 17

18 Tilapia Vera Cruz With mushrooms, salsa and peppers Production Area: Hot Entree Master Reference: Revision Date: Nov 22, 2013 For, - Need 1 (84-1/2 serving) Total to Produce: 85 (Standard Portions) Produce Recipe in: 1 batch of 85 Portion: 1 (84-1/2 serving) Recipe Standard Portion: 1 serving Minimum Batch Size: 1 85 Servings 1 Tilapia Fillet, 3-5 oz 85 ea Refer to HACCP Plan Form: HFS #001 Prepared Hot for Hot Service. If frozen, thaw fish under refrigeration. 2 Salsa Sauce 1 qt, Saute' mushrooms in olive oil. Add salsa to mixture. 2-3/4 cup, Stir well to blend. 1 tbsp Mushrooms, Fresh, Sliced 1-2/3 cup, 1-1/2 tsp Oil, Olive 3 tbsp, 1-1/4 tsp 3 Diced Red Peppers, Canned 3/4 Can#10 Add roasted peppers and cilantro to mixture. Stir well Cilantro, Fresh, Chopped 1/3 cup, 1-1/2 tsp to blend. Cook until internal temperature reaches 165F. Hold warm for use in last step. 4 Bake fish covered until internal temperature reaches 145F. Regular oven: 325F for 10 minutes; Convection oven: 275F for 8 minutes. 5 Portion 1 fillet on each serving dish. Ladle 1 ounce sauce over each fillet. Hold warm for service. 18

19 Black Pearl Medley, Batch Recipe, Flavors 450 SS09 A striking presentation with the combination of whole grain brown rice, black barley and Daikon radi Production Area: Hot Side Master Reference: Revision Date: Jan 13, 2013 For, - Need 1 (1 gal, 2 qt, 1 cup) Total to Produce: 50 (Standard Portions) Produce Recipe in: 1 batch of 50 Portion: 1 (1 gal, 2 qt, 1 cup) Recipe Standard Portion: 1/2 cup Minimum Batch Size: 50 Servings 1 Vegetable Stock (LS Vegetable 3 qt, Refer to HACCP plan Form HFS # 002 Prepared Hot Base) (1436.0) <REC> 3-1/2 cup, Chilled for Cold Storage. 2 tbsp Prepare Vegetable Stock according to recipe. 2 Black Medley Barley, Indian 3 lb, Rinse the grains under cold running water and place in Harvest 2 oz a medium size pot. Add vegetable stock and bring to a boil. Reduce heat to low and cook covered for approximately 25 minutes or until rice is tender and most of the vegetable stock is absorbed. Remove from heat and allow to sit for 5 minutes then fluff rice with a fork and spread evenly on a baking sheet and place in a blast chiller or refrigerator and allow to cool completely. Place in container, cover, label, date and refrigerate until internal temperature reaches 41F or less and needed for service. Black Pearl Medley, Batch Recipe, Flavors 450 SS09 Black Pearl Medley - Indian Harvest 19

20 Caribbean Chicken Soup (Sopa de fiedos y pollo) Savory Latin Chicken Soup Production Area: Hot Side Master Reference: Revision Date: Apr 22, 2013 For, - Need 100 (1 ladle6oz) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (1 ladle6oz) Recipe Standard Portion: 1 ladle6oz Minimum Batch Size: 100 Servings 1 Refer to HACCP Plan HFS #001: Prepared Hot for Hot Service or Refer to HACCP Plan HFS #002: Prepared Hot; Chilled for Cold Storage 2 Skinless, Boneless Chicken Thigh 16-3/4 ea Dice the chicken thighs, peel and dice the potatoes Baker Potatoes, Fresh, 100 Count 8-1/4 ea and jalapenos, dice the celery and onion. Mince the Jalapeno Peppers, Fresh, Diced 4-1/4 ea garlic. Celery, Fresh 8-1/4 ea In soup kettle over high heat place water, chicken, Onions, Fresh, 1/4" Diced 4-1/4 ea potatoes, celery, onion, thyme, allspice, yucca, Minced Garlic Cloves, Fresh 12-1/2 ea jalapeno, garlic, cilantro sprigs, sea salt, oregano and Yuca Root (Cassava) 2 cup, pepper. Once water is boiling, lower flame to medium heat and cover. Let cook 20 minutes and stir, 1 tsp skimming off the foam from the top. Thyme, Fresh Leaves 1/4 cup, Ground Allspice 1/2 tsp After 45 minutes stir and check to ensure all ingredients are cooked. 1-1/8 tsp Cilantro Sprigs, Fresh 33-1/4 ea Sea Salt 2 tbsp, 2-1/4 tsp Ground Black Pepper 2-1/8 tsp Ground Oregano 2-1/8 tsp Water L 3 Spaghetti Pasta, Dry 3 cup, Break pasta in 1/2 half. Meanwhile, bottom of pan 2 tbsp toast the pasta until golden. Boil pasta in water until al dente, blanch and chilll. Hold cold for service. 4 Portion 6 oz ladle into serving bowl and add 1 oz of pasta to the hot soup for service. For Cold Storage: Cover and label with recipe name and expiration date, 2 days from the current date. Chill until internal temperature reaches below 41F or less within 4 hrs. Use by the expiration date. Reheat: internal temperature must reach 165F. 20

21 Caribbean Mango Quinoa Delicious Mango Quinoa Production Area: Hot Side Master Reference: Revision Date: Feb 4, 2013 For, - Need 100 (4 oz (p)) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 100 (4 oz (p)) Recipe Standard Portion: 4 oz (p) Minimum Batch Size: 100 Servings Mango, Fresh, Peeled, Diced 1 qt, 2-2/3 cup 1 Vegetable Base 1/3 cup, Base 3/4 tsp Refer to HACCP Plan Form HFS# 001: Prepared Hot Mango Puree 2 qt, for Hot Service. 2 cup Dissolve water in base to make stock. Combine Water 1 gal, Mango puree and vegetable stock into the same 3/4 cup container (leaving 1/3 of mango puree for Pesto). 2 Red Quinoa, Dry 3 lb, Saute onions and garlic in oil and butter until 5 oz translucent (2 minutes). Add dry red quinoa and cook Chopped Vidalia Onions, Fresh 1 qt, for 2 minutes. Deglaze pan with white wine and let 2-2/3 cup alcohol cook off (about 2 minutes). Lower to Julienne Sliced Fresh Garlic 3/4 cup, medium/low heat and let simmer. Add 1 tsp mango/vegetable stock mixture and jerk seasoning to Oil, Olive 3/4 cup, the pan and let it cook for 15 minutes or until quinoa is tender. 1 tsp Butter,Softened 1/3 cup, 1 tsp White Wine 3-1/3 cup Caribbean Jerk Seasoning 1-3/4 tsp 3 Pine Nuts 3-1/4 oz Heat saute pan and toast the pine nuts until toasty brown. Reserve and let cool. 4 Mint Bunch, Fresh, Chopped 2-1/4 oz pesto Cilantro, Fresh, Chopped 1/2 cup, 2 tbsp In a blender, blend the mint, cilantro and pine nuts with the reserved third of mango puree to make a pesto-like dressing. Set aside a small amount of cilantro and mint for garnish. 5 Goat Cheese 6-3/4 oz Add goat cheese and mint cilantro pesto to the quinoa and cream together. Garnish with remaining mint and cilantro and serve immediately. Mango Promotion FIT, Vegetarian Portion Size: 4 oz Hold hot for hot service. 21

22 Caribbean Spice Blend, Batch Recipe, Flavors 450 SS09 Island Spice Mix Production Area: Hot Side Master Reference: Revision Date: Mar 6, 2009 For, - Need 1 (2 cup, 1 tsp) Total to Produce: 100 (Standard Portions) Produce Recipe in: 1 batch of 100 Portion: 1 (2 cup, 1 tsp) Recipe Standard Portion: 1 tsp Minimum Batch Size: 100 Servings 1 Refer to HACCP plan Form HFS # 007 Non-Refrigerated Mixes. 2 Cinnamon Stick 5-1/2 ea Break up the cinnamon sticks into 3 pieces each. Ground Allspice 1/2 cup, 1 tsp Heat small sauce pan over medium low heat and add spices. Toast for 1-2 minutes then allow to cool for 3 Ground Nutmeg 1/3 cup, minutes. Place spices in a blender (or spice grinder if 3/4 tsp available) with sugar and chop fine. Store in an Dark Brown Sugar 1/3 cup, airtight container, label, date. Store until needed for 3/4 tsp servcie. Whole Black Pepper 1/2 cup, 1 tsp 22

23 Grilled Pineapple, Batch Recipe, Flavors 450 SS09 Sweet Grilled Pineapple Production Area: Hot Side Master Reference: Revision Date: Mar 6, 2009 For, - Need 1 (172 slice) Total to Produce: 173 (Standard Portions) Produce Recipe in: 1 batch of 173 Portion: 1 (172 slice) Recipe Standard Portion: 1 slice Minimum Batch Size: 173 Servings 1 Refer to HACCP Plan Form HFS # 002: Prepared Hot; Chilled for Cold Storage. 2 Extra Virgin Olive Oil 1/4 cup, Preheat a grill to high. Slice pineapple in 1/4 inch 2-1/2 tsp slices and lay on a baking sheet. Lightly mist with Pineapple, Fresh 14-1/2 ea extra virgin olive oil spray and season with salt. Place Kosher Salt 1/4 cup, on a grill preheated grill for approximately 2 minutes 2-1/2 tsp then turn 1/4 turn and grill 1 more minute. Turn over and repeat process. Place in a blast chiller or in refrigerator and allow to cool completely. Cover, label, date and refrigerate until internal temperature reaches 41F and needed for service. 23

24 Latin Black Beans Production Area: Hot Side Master Reference: Revision Date: Aug 27, 2012 For, - Need 1 (1 gal, 2 qt) Total to Produce: 48 (Standard Portions) Produce Recipe in: 1 batch of 48 Portion: 1 (1 gal, 2 qt) Recipe Standard Portion: 1/2 cup Minimum Batch Size: 48 Servings 1 Oil, Olive 3/4 cup Refer to HACCP Plan Form HFS#001: Prepared Hot for Hot Service In a medium sized saucepan, heat oil. 2 Green Bell Peppers, Fresh, Minced 8 oz Add your garlic, onion and green bell pepper and Minced Garlic Cloves, Fresh 1/4 cup saute until tender. Onions, Fresh, Minced 12 oz 3 Black Beans, Canned, Incl Liquids 7 lb, Add your beans (liquid from beans as well), oregano, 8 oz water and sugar. Bring to boiling. Cold Water 1 qt, 2 cup Oregano, Dried, Crushed 2 tsp Granulated Sugar 3/4 cup 4 White Vinegar 1/4 cup Lower heat to simmer for about 30 minutes; internal temperature must reach 140F. Add vinegar and stir. 24

25 Mango Coconut Rice Mango and Coconut Flavoured Rice Production Area: Hot Side Master Reference: Revision Date: Aug 23, 2013 For, - Need 1 (1 gal, 2 qt, 1-1/2 cup) Total to Produce: 51 (Standard Portions) Produce Recipe in: 1 batch of 51 Portion: 1 (1 gal, 2 qt, 1-1/2 cup) Recipe Standard Portion: 1/2 cup Minimum Batch Size: Step 1 Ingredients Spanish Rice (999.8) <REC> Mango, Fresh, Peeled, Diced Sweetened Coconut, Shredded 51 Servings 29-3/4 serving 2 lb, 8 oz 7-1/2 oz Mix Rice Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare Spanish Rice according to recipe. Mix diced Mango and Coconut into Spanish Rice Portion size: 1/2 cup Hold hot for hot service. Mango Promotion FIT, Vegan Mango Coconut Rice 25

26 Okra and Tomatoes Tender steamed okra in lightly seasoned stewed tomatoes Production Area: Hot Side Master Reference: Revision Date: Jan 3, 2013 For, - Need 1 (1 gal, 3-1/4 cup) Total to Produce: 39 (Standard Portions) Produce Recipe in: 1 batch of 39 Portion: 1 (1 gal, 3-1/4 cup) Recipe Standard Portion: 1/2 cup Minimum Batch Size: 1 39 Servings 1 Liquid Margarine, Zero TF 3 tbsp, Refer to HACCP Plan Form: HFS# 001 Prepared Hot 1/4 tsp for Hot Service. Melt margarine in large pot. Saute Diced Onions, Fresh 5-1/2 oz diced onions in margarine until browned. 2 Water 3 cup, Break tomatoes into pieces. Add tomatoes, base, 2 tbsp water, sugar, and pepper to onions in pot. Bring to a Granulated Sugar simmer. 1-3/4 tsp Fine Ground Black Pepper 2-1/4 tsp Tomatoes, Canned, Whole Peeled, 1/2 Can#10 Drained Low Sodium Vegetable Base 2-1/4 oz 3 Cut Okra, Frozen 7 lb, Add okra to pot. Cook until tender and internal 12 oz temperature reaches 140F. 4 Portion 1/2 cup of vegetables in each serving dish. Hold warm for service. Note: 1. May use fresh or frozen okra. 2. May not be served the next day. 26

27 Spanish Rice Long grain rice with tomatoes and Spanish seasoning Production Area: Hot Side Master Reference: Revision Date: Jul 30, 2013 For, - Need 1 (3 qt, 2-3/4 cup, 3 tbsp) Total to Produce: 30 (Standard Portions) Produce Recipe in: 1 batch of 30 Portion: 1 (3 qt, 2-3/4 cup, 3 tbsp) Recipe Standard Portion: 1/2 cup Minimum Batch Size: 1 30 Servings 1 Fresh Diced Green Bell Pepper, 1/2" 7-1/2 oz Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Corn Oil 1/4 cup, Heat oil in stock pot. Saute onions and bell peppers in 1 tbsp oil until onions are translucent. Diced Onions, Fresh 10 oz 2 Chopped Garlic Cloves, Fresh 3/4 tsp Add garlic to sauteed vegetables in stock pot. Saute Long Grain White Rice, Dry 2-3/4 cup, for 2 minutes. Do not brown garlic. Add rice to stock 2 tbsp, 2 tsp pot and stir well to coat rice with oil. 3 Water 1 qt, Add water, pepper, and tomatoes to rice mixture in 1-3/4 cup, 1 tbsp 3/4 tsp Fine Ground Black Pepper Tomatoes, Canned, Whole Peeled, 3/4 Can#10 Drained stock pot. Stir well to blend. Cover tightly. Simmer until rice is tender, all liquid is absorbed, and internal temperature reaches 145F. Portion: 1/2 cup Hold hot for hot service. Mango Promotion FIT, Vegan 27

28 Sweet Fried Plantains Sweet lightly fried plantains Production Area: Hot Side Master Reference: Revision Date: Jan 14, 2013 For, - Need 1 (2 gal, 3 qt, 2-1/4 cup) Total to Produce: 93 (Standard Portions) Produce Recipe in: 1 batch of 93 Portion: 1 (2 gal, 3 qt, 2-1/4 cup) Recipe Standard Portion: 1/2 cup Minimum Batch Size: 93 Servings 1 Refer to HACCP plan HFS #001: Prepared hot for hot service. 2 Kosher Salt 3/4 cup, Combine the salt and water and stir to dissolve the salt. Add the sliced plantains and soak for 1 1/2 2-3/4 tsp hours. Strain through a fine mesh stainer. Water 23 lb, Ripe Plantains, Fresh 4 oz Place plaintain slices on a cutting board and genlty 46-1/2 ea smash with a metal cup to form a 1/2 inch coin. 3 Ground Black Pepper 1/3 cup, Place the plaintain coins in deep fat fryer and cook until golden brown and crispy. Drain on paper towels. 2 tsp Sprinkle with salt and pepper to serve. Place 1/2 cup on each serving plate. 28

29 Vegetable Stock (LS Vegetable Base) Production Area: Hot Side Master Reference: Revision Date: Feb 12, 2013 For, - Need 1 (4 gal, 2-1/4 cup) Total to Produce: 530 (Standard Portions) Produce Recipe in: 1 batch of 530 Portion: 1 (4 gal, 2-1/4 cup) Recipe Standard Portion: 1 ladle1oz Minimum Batch Size: Servings 1 Water 4 gal, Refer to HACCP Plan Form HFS# 002: Prepared 2-1/4 cup Hot, Chilled for Cold Storage. Low Sodium Vegetable Base 13-1/2 oz Place water in stock pot and bring to a boil. Add base and stir until base is dissolved. Simmer for 15 minutes until internal temperature reaches 165F. 2 Place stock in pan. Cover and label with expiration date (2 days from current date), refrigerate until internal temperature reaches 41F or less. 29