Butternut Squash Bisque

Transcription

1 Winter Warmers

2 Butternut Squash Bisque Serves: 20 6 Lbs /5 LB SYS IMP SQUASH BUTTERNUT DICE 3/4 4 Oz /1 LB WHLFCLS BUTTER SOLID SALTED NON USDA 3 Oz /5 LB SYS CLS HONEY PURE CLOVER GR A JUG 1 Oz /17 OZ HUYFONG SAUCE CHILI SRIRACHA 3 Oz /25FL OZ MAEPLOY SAUCE CHILI SWEET THAI 1 Tbl. Kosher salt 1 Tbl. Black pepper 1 Ea /25 LB SYS IMP ONION YELLOW JBO CRTN 2 Ea /30 CT PACKER CELERY FRESH 2 Oz /1 LB SYS IMP SOUP BASE CHICKEN REAL 1 Qt /32 OZ WHLFARM CREAM HEAVY 40% ESL STABILIZED 1 Tsp /1 LB IMP/MCC SPICE NUTMEG GROUND 1 Tsp /15 OZ IMP/MCC SPICE CINNAMON GROUND BAKER Cooking Directions 1. Preheat oven to 350 F. Over medium heat in a 5 quart sauce pan melt butter, honey, Sriracha and sweet chili sauce. 2. In a large stainless bowl, toss the squash and butter mixture. Season with salt and pepper. Divide squash between 2 sheet pans and bake for 30 minutes. 3. After 10 minutes, stir the squash as needed, return to the oven. After 30 minutes the squash should be fork tender and have a shiny glazed appearance. Reserve. 4. Over medium heat, sauté diced onion for 3 minutes. Add the diced celery, season with salt and pepper and sauté until the vegetables are very soft. 5. Over high heat, dissolve chicken base in one gallon of water. Next, add the squash, onion and celery to the chicken stock and bring to a boil. 6. Purée the vegetable using an immersion blender. 7. Add the cream and season mixture with nutmeg and cinnamon. Return the soup to a simmer and adjust the seasoning to your liking.

3 Tomato Bisque with Parmesan Croutons ½ Tsp. kosher salt ¼ Tsp. ground black pepper ¼ Cup /32 OZ WHLFARM CREAM HEAVY 40% ESL STABILIZED 1 ea /16 OZ BKRSIMP BREAD BAGUETTE FRCH RUSTIC ¼ Cup /5 LB AREZZIO CHEESE PARMESAN DRY GRATED ¼ Cup fresh thyme leaves for garnish 2 Tsp /10 LTR CORTO OIL OLIVE EXTRA VIRGIN BIB 1 ea /25 PACKER CARROT FRESH JUMBO (diced) 1 ea /30 CT PACKER CELERY FRESH (diced) ½ ea /50 LB SYS IMP ONION YELLOW JMBO FRSH BOX (diced) 28 Oz /#10 SYS REL TOMATO WHL PLD IN JUICE 1 Cup /#10 ANG MIA TOMATO DICED IN JUICE NO SALT 1 Tsp /27.5OZ IMP/MCC SPICE THYME LEAVES WHL 1 Tsp /4 LB SYS CLS SUGAR GRANULATED XFINE CANE 4 Tbl /1LB WHLFARM BUTTER SOLID UNSLTD USDA AA 1. In a sauce pot, heat 1 Tbsp. of butter and oil over medium heat. 2. Add the diced carrots, onion and celery and cook 5 minutes, stirring frequently. 3. Add the whole tomatoes, diced tomatoes, tomato juice, thyme, sugar, salt and pepper. 4. Heat to boiling over medium-high heat; reduce heat to a simmer. Partially cover and cook for 30 minutes or until reduced, stirring occasionally. 5. Stir in half and half; hold or cool, cover and refrigerate for up to 5 days. *To serve, spread 1 slice of bread with some remaining butter and sprinkle with some cheese; broil until lightly browned. Top soup with crouton and garnish with thyme leaves.

4 Cheese and Leek Soup Serves: Oz /14.5OZ SYS IMP SAUCE MIX CHEESE CHDR QUICK 32 Oz. cold water 2 Oz /1 GAL SYS CLS OIL VEGETABLE PURE 3 Cup /50 LB SYS IMP ONION YELLOW JMBO FRSH BOX (chopped fine) 2 Cup /25 PACKER CARROT FRESH JUMBO (chopped fine) 2 Cup /30 CT PACKER CELERY FRESH (chopped fine) 5 Cup /12 CT PACKER LEEK BUNCH FRESH (rinsed and chopped fine) 1 Ea /8 OZ. IMP/MCC SPICE BAY LEAVES WHL 1 Tsp /27.5OZ IMP/MCC SPICE THYME LEAVES WHL 3 Qt. hot water To Taste: Salt and Pepper fresh chopped parsley for garnish croutons for garnish 1. Combine 1 quart of cold water with Cheddar Cheese Sauce mix to form a slurry. Set aside. 2. Heat vegetable oil in a large frying pan. Cook onions, carrots, celery, and leeks over low heat until soft but not browned, about 15 minutes. Add bay leaf, thyme, and 3 quarts of hot water. Bring to boil. 3. Add the cheese sauce slurry and return to a boil. Reduce to low heat and simmer for 30 minutes. Season with salt and pepper to desired taste. Thin with additional water if necessary. 4. Garnish with fresh chopped parsley and croutons.

5 Cinnamon Chipotle Rubbed Pork Steak with Honey Glaze 1 Cup /25 LB BKRSCLS SUGAR BROWN LIGHT CANE 4 Tbl /18 OZ IMP/MCC SPICE CHILI POWDER LT 3 Tsp /16 OZ MC CORM SEASONING CHIPOTLE CRSHED 4 Tsp /15 OZ IMP/MCC SPICE CINNAMON GROUND BAKER 2 Tsp /21 OZ IMP/MCC SPICE GARLIC PWDR 4 Ea /8 OZ BCH PRM PORK STEAK TOP STRIPS 6 Ea. potatoes, peeled ½ inch, diced /50 LB SYS IMP POTATO BAKING IDAHO 50CT FRSH 3 Cup /2.5LB SYS SUP VEG BLEND RSTD WHT CORN,PEPPERS 2 Qt. pork stock (demi or chicken are also options) 1 Tbl /32 OZ AREZZIO GARLIC CHOPPED IN WATER NAT ½ Cup /5 LB SYS NAT ONION DICED 3/8 YEL ¼ Cup each kosher salt and black pepper 1 Cup /12 OZ HSE REC HONEY PURE CLOVER GR A BEAR ¼ Cup /25 LB BKRSCLS SUGAR BROWN LIGHT CANE 1. Preheat oven to 325 F. 2. Mix the first 5 ingredients and set aside. 3. Pat the pork butt steaks dry, dust with the rub, and heat on medium-high heat. Sear the steaks in a light amount of oil on all sides and remove. 4. Add the onion and garlic; saute 2 to 3 minutes until translucent. Add the stock or demi, then add the remaining rub to the stock to taste, simmer. 5. Add the pork steaks, cover with foil and place them in the oven for 2 to 3 hours. 6. Par fry the potatoes in a fryer for 2 to 3 minutes until golden brown, cool and set aside. 7. Remove the steaks and hold hot. Skim the fat off the liquid and strain into a sauce pot, reduce to sauce consistency, reserve and hold hot. 8. Make the glaze by mixing the sugar and honey, drizzle over a pork steak and place in the oven for 2 to 3 minutes. 9. Heat a sauté pan over medium-high heat; sauté 1 cup of potatoes and¼ cup of the corn mixture. Season and heat 3 to 5 minutes; then finish with 3 to 4 oz. of the reduced braising liquid. Place mixture in a bowl and top with the liquid, then place glazed steak atop.

6 Pork Tenderloin with Pumpkin Seed Pesto 1½ Tsp /10 LTR CORTO OIL OLIVE EXTRA VIRGIN BIB 2 Ea /5 LB PACKER GARLIC PEELED WHL ¼ Ea /25 LB SYS IMP ONION RED MED FRSH CTN small onion, coarsely chopped ½ Cup /49 OZ SYS CLS BROTH CHICKEN ¼ Cup /5# D ALLAS PUMPKIN SEED PEPITAS RSTD 3 Tbl /1 LB SYS NAT CILANTRO CLEAN WASH FRESH HERB ½ Tsp /14 OZ IMP/MCC SPICE CUMIN GRND 2 Lbs /1.25 A WTMRBLS PORK TENDERLOIN TRIMMED ¾ Tsp. kosher salt ¼ Tsp. ground black pepper 1. Place roasting pan over medium-high heat. Sprinkle pork with ½ tsp. salt and pepper. Add 1 tsp. of oil and pork to the pan, and cook to brown both sides, turning once. 2. Place the pan with the pork in the oven and roast at 400 F. until the internal temperature reaches 135 F. Place pork on a cutting board and loosely cover with aluminum foil. Let stand 15 minutes (internal temperature will rise to 145 upon standing): slice and hold. 3. In a food processor, puree the garlic, onion, broth, pumpkin seeds, cilantro, cumin, remaining ½ tsp. of oil and ¼ tsp. of salt. Transfer pesto to a small sauce pot; heat through and hold. 4. Serve pork with pesto.

7 Short Ribs Yield: 10 Servings 5 lbs /5.8#AV BHB/NPM BEEF CHUCK FLAP MEAT CH Salt and Pepper, as needed Oil, as needed 8 oz /50 LB SYS IMP ONION YELLOW JMBO FRSH BOX 4 oz /25 PACKER CARROT FRESH JUMBO 4 oz /30 CT PACKER CELERY FRESH 1. Cut beef into preferred size and season ribs with salt and pepper. 2. Heat oil in braising pan. 3. Sear ribs in hot oil to a deep brown color remove and reserve. 4. In same oil, caramelize diced onions, carrots, and celery. 5. Deglaze with red wine and reduce dry. 6. Add ribs back to pan. Add KNORR Demi- Glace Sauce to cover ribs, ¾ of the way up. 1 Cup Red Wine 1 Sachet- garlic, bay, peppercorns, thyme 2 qts /1.75LB KNORR SAUCE MIX DEMI GLACE KNORR Demi-Glace Sauce Mix, prepared Crispy Fried Onions, for garnish /24 OZ FRENCHS ONION PIECES FRENCH FRIED 7. Add sachet and bring to a simmer. 8. Cover and place into a 325 F oven. Braise for 1½ hours or until fork tender. 9. Strain sauce and reserve. 10. Place ribs on plate. Cover with sauce and garnish with fried onions. Serve with your favorite sides.

8 Pumpkin Cream Cheese Mousse Serves: 20 3 Lbs /3 LB PHILA CHEESE CREAM WHPD TUB 1 ½ Cup /#10 SYS IMP PUMPKIN SOLID FANCY 3 Tsp /16 OZ IMP/MCC EXTRACT VANILLA PURE 3 Tsp /15 OZ IMP/MCC SPICE CINNAMON GROUND BAKER 1 Tsp /1 LB IMP/MCC SPICE GINGER GROUND ½ Tsp /1 LB IMP/MCC SPICE NUTMEG GROUND 4 Cup /2 LB BKRSCLS SUGAR CONFECTIONER 10X CANE 3 Cup /32 OZ WHLFCLS TOPPING WHPD RDY-TO-WP garnish /16 OZ NABISCO COOKIE GINGER SNAP Prep Time: Less than 30 mins 1. In a mixer, beat together cream cheese and powdered sugar until well combined. 2. Add pumpkin, vanilla, cinnamon, ginger and nutmeg. Beat mixture on high until well incorporated. Slowly mix in Cool Whip. 3. Spoon mixture in wine or martini glasses and garnish with ginger snaps.