Appetizers, Entrées & Side Dishes

Appetizers, Entrées & Side Dishes

Asian Chicken Salad on Wonton Crisps 12675 1 lb Chicken meat, cooked diced fi ne 97665 ½ cup Snow peas, julian cut 99973 ½ cup Jicama, diced 1/8 97676 ¼ cup Scallions sliced fi ne 74036 ¼ cup Red pepper, diced fi ne 96095 ½ cup Sesame Thai vinaigrette 31296 ¼ cup Black sesame seed 14660 30 each Mini Wonton shells 1 ¼ Cut wonton rounds with 2 circular cutter and set on baking tray with parchment paper, bake for approximately 10 minutes till lightly browned, set aside to cool Combine remaining ingredients in stainless steel bowl and refrigerate for at least one hour Spoon chicken salad onto wonton shell and top each with sesame seed Serve immediately

Chesapeake Crab Salad in Mini Vol au Vants 15366 2 lb Jumbo lump crab meat 99120 4 oz Diced celery ¼ 99675 ½ cup Chives, diced fi ne 99621 2 tbs Tarragon, fresh 17081 6 oz Mayonnaise 56121 2 oz Sour Cream 98981 2 tbs Lemon juice 22006 1 tbs Dijon mustard 40770 1 tsp Old bay seasoning 97626 2 oz Parsley, chopped fresh 37670 75 each Vol au Vant, mini pastry 98562 75 each Asparagus tips, blanched Combine all ingredients, except crab meat and mix well, gently fold in the crab meat and gently mix Fill pastry shells with crab meat and garnish with dusting of old bay seasoning and chopped parsley, Garnish with asparagus tip

Duck Confit in Fillo Shells with Salsa Fresco 93335 2 lb Duck breast 26771 2 tbs Kosher salt 40761 1 tsp Black pepper 99711 2 oz Garlic, minced 99681 1 tsp Thyme, fresh chopped 42691 1 tbs green peppercorns 31891 2 oz Olive oil 41660 45 each Tomato fi ll shells 56121 1 cup Sour Cream Salsa 97208 3 cups Tomatoes, diced ¼ 97870 ¾ cup Red onion,diced ¼ 91943 ¼ cup Cilantro, chopped 97826 1 oz Lime juice 99711 1 tsp Garlic, minced 99826 1 tbs Chopped chilies Combine ingredients for salsa and place into stainless steel bowl, season with salt and pepper, set aside for service Place ½ of the breasts skin side down in heavy casserole, sprinkle with salt, pepper, thyme, garlic and cover with oil Place the remaining skin side up and bake until meat is tender, approximately 2 hours, set aside to cool Shred meat and place small amount in each fi llo shell, top with salsa, drizzle of sour cream and cilantro leaves, serve immediately

Ginger Scented Bamboo Rice Risotto Cakes 36071 ¼ cup Sesame oil 99905 ¾ cup Shallots, chopped 909460 1 tbsp Lemongrass, sliced thin 99711 1 tbsp Garlic, minced 98611 ¼ cup Ginger 97326 ¾ cup Diced red pepper, ¼ 99331 3 cups Shitake mushrooms, diced 38620 2 lb Bamboo rice 19336 4 qt Chicken stock 41025 1 cup Coconut milk 97676 1 cup Scallions 91943 1 cup Cilantro Heat sesame oil in a large stockpot, add shallots and sauté for one minute Add garlic, ginger, lemongrass and red peppers and cook for 1-2 minutes more Stir in Bamboo rice until mixed well. While stirring mix in chicken stock 1 cup at a time until rice is done and stock is gone Stir in coconut milk and cook for one more minute, fi nish with cilantro and scallions Transfer rice to shallow baking pan and spread to 1 evenly Cool completely and cut into squares for service Finish by frying in peanut oil until both sides are browned Serve immediately

Golden Jewel Blend Pesto Gratin with Goat Cheese 38300 2 lb Golden Jewel blend 31891 2 tbsp Olive oil 99845 2 cups Crimini mushrooms, sliced 99905 ¼ cup Shallots, minced 97161 3 cups Roma tomatoes, diced ½ 97002 2 cup Asparagus, cut into ½ bias 37442 2/3 cup Pesto sauce 50181 2 cups Heavy cream 61860 3 cups Goat cheese, crumbled 65370 1 cup Pine nuts Cook golden jewel according to directions, spead out on sheet pan to cool immediately Heat olive oil in pan and add mushrooms to sauté, add asparagus and shallots and cook until tender Add tomatoes and cook for one more minute Remove from heat and add pesto sauce then combine with golden jewel blend Mix well and portion into ramekins and top with goat cheese Place under broiler until cheese is lightly browned Top with pine nuts as a garnish and serve immediately

Grilled Vegetable Bruschetta with Montchevre on Polenta Rounds 99711 2 tspn Garlic, minced 91780 2 ½ lb Grilling Vegetable mix 99646 ½ cup Basil, chopped 30200 4 oz Olive oil 46245 2 oz Balsamic vinegar 36211 ½ cup Olives, minced 61705 1 cup Montchevre, crumbled 19140 6 cups Chicken stock 46850 2 cups Polenta 54121 2 cups Parmesan cheese In stainless steel bowl combine grilling vegetables, garlic and ½ of the olive oil, mix well and lay out on sheet pan and roast until vegetables are tender and lightly browned, set aside to cool When cooled dice vegetable to fi ne dice and combine with basil, chopped olives, remaining olive oil and vinegar, season with salt and pepper, let marinate in refrigerator for one hour In sauce pan bring chicken stock to a boil and slowly add in cornmeal over medium fl ame, cook until mixture is very thick, season with salt and pepper Remove from heat and stir in parmesan cheese Place polenta on parchment paper and roll into logs 2 in diameter, refrigerate until set fi rm. Take out of paper and slice to ½ thickness, grill on griddle till browned on both sides. Set on sheet pan in single layer When cool spoon bruschetta mix on top of polenta rounds and top each with shredded Asiago cheese

Kansas Medley with Cranberries, Squash and Pecans 38420 2 lb Kansas Medley rice 19336 2 qt Chicken stock 91685 4 cups Butternut squash, ¼ dice 31891 ½ cup Olive oil 99716 2 tbsp Sage, fresh 95568 8 oz Bacon, ½ dice 98591 1 each Leek, sliced 99081 2 cups pecans, toasted 44726 2 cups cranberries, dried Cook Kansas Medley according to package instructions, set out on sheet pan to cool quickly Coat squash with olive oil and season with salt and pepper. Lay out on sheet pan and roast at 375 until tender, set aside In heavy stock pot render bacon until crisp, add leeks and sauté until tender, toss in cranberries.

Pan Seared Flat Iron Steak with Chipolini Onion Demi 92180 4 each Flat iron steaks, 8 oz 29870 2 oz Blended oil 11456 1 cup Chef Macrina Madeira wine 99905 2 tbl Shallots, minced 45535 1 cup Chipolini Onions, drained well 99299 2 cups Button mushrooms 36130 1 cup Culinarte Demi Glace 97633 ½ cup Parsley, chopped Heat sauté pan and add oil Season steak with salt and pepper and pan sear to desired temperature Remove steak from pan and add shallots, mushrooms and onions, sauté until mushrooms are tender Deglaze pan with Madeira wine and reduce by ½ Add demi glace and bring to a simmer Return steaks to pan and continue reducing until sauce coats steaks Place steaks on serving dish, add whole butter and parsley to sauce, swirl to incorporate and spoon over steak

Pulled Pork with Crispy Onions In a Corn Fillo Shell 12370 3 lb Pulled Pork 32841 2 cups BBQ sauce 79620 16 oz Onions, 1/8 cut 25880 16 oz Flour 41710 75 each Corn fi llo shells Season fl our and dredge onions in fl our to coat completely, shake off excess and fry at 375 until crisp, set into pan to remove excess grease and let cool to room temperature, do not refrigerate Fill fi llo shells with pork, and a little BBQ sauce, top with crispy fried onion Serve immediately

Papparedella Pasta 36550 2 lb Papparedella Pasta 79645 16 oz Roasted tomatoes 99944 2 bunch Broccolini, trimmed 98562 2 bunch Pencil Asparagus, trimmed 99331 1 lb Shitake mushrooms, sliced 74655 4 tbsp Truffl e and Mushroom sauce 31891 6 oz Olive oil, extra virgin 99711 4 cloves Garlic, crushed 99355 1 cup Fresh basil, chopped 62255 12 oz asiago cheese, grated Trim vegetable to bite size, drizzle with olive oil, season lightly with salt and pepper and roast on sheet pan at 375 until just tender, set aside to cool In heavy bottom pot add remaining olive oil and add garlic, lightly brown Add roasted vegetables, roasted tomatoes, truffl e and mushroom sauce, fresh basil and fresh cracked black pepper Start to cook Papparedella Remove cooked pasta from pot and add to vegetables, mix well, add pasta water as needed to form a sauce consistency, Mix well, adjust seasoning Place on serving platter and top with shredded Asiago and keep the rest of the Asiago on the side for topping, Serve immediately

Penne Puttanesca 31891 ¼ cup Extra virgin Olive oil 03255 4 each White Anchovie 43361 1 ½ qt Cucina Biello tomatoes, hand crushed 99711 6 cloves garlic, sliced thin 36211 1 cup onion, ¼ dice 36211 ¼ cup Kalamata olives, sliced 66811 2 tbsp Capers, drained 97256 ¼ cup Basil, fresh chopped 99691 2 tbsp Oregano, fresh 32281 1 tsp Crushed red pepper 11535 1 cup Chef Macrina red wine 14845 1 lb Penne pasta, cooked Heat sauce pan and add olive oil, add anchovies, garlic, onions, crushed red pepper and cook until lightly browned Add red wine and reduce by ½, Add olives, capers and tomatoes and bring to a simmer Add basil, oregano and adjust seasoning, simmer for 2 minutes Add cooked pasta, toss and serve immediately Top with grated Grana Padano Cheese

Penne with Swiss Chard and Brocolinni 98713 2 bunch Rainbow swiss chard 99945 2 bunch Brocolinni 95569 4 oz Apple wood bacon 99719 2 tbsp Garlic, minced 99905 4 each Shallots, diced fi ne 56921 4 oz Butter 14845 1 lb Penne 62255 4 oz Asiago cheese, grated Clean Swiss chard and cut leaves into strips, set aside, cut stems into ¼ dice and set aside Trim brocolinni and set aside Dice the bacon into ¼ dice and cook in large pan until crisp, add chopped shallots and garlic and cook until lightly browned Add swiss chard stems and continue to cook for one minute over medium heat Add chopped swiss chard leaves and brocolinni and cook for fi ve minutes until wilted. Be careful to not overcook Add cooked pasta (right from pot) to pan and gently toss, add pasta water to make sauce Add butter and adjust seasoning with salt and pepper Stir in ½ of the asiago cheese and mix gently Place into serving bowl and top with remaining cheese, serve immediately

Roasted Cauliflower and Tomato Pasta 99181 3 head Caulifl ower, colored 98981 2 each Lemons, juiced 31891 1 cup Olive oil 99711 5 each Garlic cloves, minced 99355 1 cup Basil, fresh chopped 79645 2 cups Roasted Tomatoes 74665 ½ cup White Truffl e Cream sauce 66195 1 cup Grana Padana Cheese, grated 56920 3 tbsp Butter 14835 1 lb Fussilli pasta Cut caulifl ower into fl ourettes and place into stainless steel bowl Add garlic, lemon juice and olive oil to caulifl ower and gently mix, season lightly with salt and pepper Lay out caulifl ower on sheet pan and bake at 400 until lightly browned and just tender Cook pasta to andante and mix with roasted caulifl ower, add roasted tomatoes, truffl e cream sauce, basil and butter, mix well and adjust seasoning Place into serving platter and top with grated cheese Serve immediately

Roasted Tomato and Arrugula Quiche 97627 2 tbsp Parsley chopped 48260 12 oz Liquid egg 50180 12 oz Cream 27005 2 each Dough, tarte fl ambee 61860 4 oz Crumbled goat cheese 79645 4 oz Roasted tomatoes 99535 2 oz Arrugula In stainless steel bowl combine eggs, cream, parsley and salt and pepper, mix well Set dough into 8 pan and press down till dough has a 1 height Place tomatoes, arrugula and goat cheese inside each crust and cover with egg mixture, mix lightly so ingredients are evenly distributed Bake for 25 minutes at 375, or until egg has set, let sit for 10 minutes Serve immediately

Salmon Mousse 49641 18 oz Cream cheese 47221 6 oz Smoked salmon 98981 1 each Lemon, juiced 32261 ½ tsp Cayenne pepper 50181 ¼ cup heavy cream 66811 ¼ cup Capers 97131 1 bunch Dill, fresh 29840 100 each Spinach fi llo cup Combine salmon, cream cheese, lemon juice, pepper and heavy cream and pulse in food processor until smooth, refrigerate Place mousse into pastry bag with star tip and press onto crackers Garnish each with caper and dill sprig Serve immediately As an alternate stuff cucumber cups or cherry tomatoes