CAFÉ SALAD 9000611 1 lb Mesclun mix, North Fork 63461 8 oz Walnuts, candied 44725 12 oz Dried cranberries 55040 16 oz Gorgonzola, crumbled 18150 8 oz Raspberry vinaigrette Combine all ingredients in stainless steel bowl and mix well Serve immediately on chilled plates or on serving platter Serves 8 people ASPARAGUS AND PORTOBELLO SALAD 97002 2 bunch Asparagus, trimmed 99665 3 lb Portobello mushroom, cleaned 97326 2 each Red peppers, seeded 97237 1 pint Grape tomatoes 62555 12 oz Feta cheese, crumbled 9000607 1 lb Hampton Mesclun mix 99905 6 each Shallots, roasted or grilled till tender 31891 8 oz Olive oil 22006 1 oz Mustard 46356 4 oz Red wine vinegar 99676 ½ cup Chives, fresh chopped 21836 1-2 oz Honey Trim and clean, peppers, asparagus and Portobello mushroom, drizzle with olive oil and grill on char grill till tender keeping crisp in color, set aside to cool then cut into strips Roast shallots in oven or on char grill till tender and browned, set aside to cool and mince fine In stainless steel bowl combine minced shallots, mustard, honey and vinegar and mix well Incorporate oil slowly while mixing with whisk, Adjust seasoning with salt and pepper, set aside Combine lettuce, cheese, asparagus, red pepper, Portobello, grape tomatoes, and dressing, mix well and served immediately on chilled plates Serves 8 people FRISEE AND BABY ARUGULA WITH MAYTAG BLUE CHEESE AND APPLES 97816 4 each Granny smith apples, sliced thin 98276 1 lb Red Grapes, cut in ½ 90101 8 oz Walnuts, coarsely chopped 66745 1 lb Maytag Blue Cheese, crumbled 99697 1 lb Frisee, cleaned 99535 1 lb Baby Arugula 46041 ¾ cup Cider Vinegar 42501 1 ½ cups Walnut Oil 99905 2 tbsn shallots, chopped 99675 2 tbsn Chives, chopped 21840 ¼ cup Honey For dressing combine vinegar, shallots, chives and honey and slowly incorporate walnut oil using whisk, season with salt and pepper, set aside Combine salad ingredients in stainless steel bowl and toss with dressing Serve immediately Serves 12 people
KEY LIME MOJO SHRIMP, JICAMA, MANGO AND WATERCRESS SALAD 15695 16 each Shrimp, 16/20 P&D 31891 2 tbs Olive oil 00000 1 cup Key Lime Mojo 91943 2 tbs Cilantro, chopped 99973 1 cup Jicama, julian cut 99365 1 cup Mango, julian cut 99642 1 cup Watercress 97326 1 each Red pepper, julian 99081 2 oz Pecans, toasted 93126 1 tsp Sea salt, course 42501 1/3 cup Walnut oil 31891 1/3 cup Olive oil 50241 1/3 cup Champagne vinegar 99081 3 tbs Pecans chopped 99676 1 tbs Chives, chopped 93126 ½ tsp Sea salt 32191 ½ tsp Black pepper In stainless steel bowl combine shrimp, olive oil and heat large pan until very hot Add shrimp and sauté for 2 minutes then add mojo and bring to simmer for 1 minute, remove from heat, and finish with chopped cilantro In separate bowl combine olive oil and walnut oil and whisk together with vinegar, add chopped pecans and chives, season with salt and pepper, set aside In bowl combine mango, red pepper, jicama and watercress, season with salt and pepper and toss with pecan vinaigrette Set onto serving plates, top each plate with 4 shrimp and toasted pecans SLICED DUCK WITH CITRUS AND WINTER GREENS 97650 3 each Oranges, segmented 97611 2 each Endive, sliced thin 97846 2 head Radicchio, bite size cuts 99697 1 head Frisee, cleaned, trimmed 97642 1 bunch Watercress 93335 6 each Duck breast cooked MR, sliced thin 93191 2 oz Red onion, sliced thin 63461 ½ cup Walnuts 74605 ¼ cup Orange juice 31891 ¼ cup Olive oil 42501 ¼ cup Walnut oil 98981 2 tsp lemon juice 49876 1 tbn raspberry vinegar 22006 ½ tsp paprika 30866 ½ tsp Brown sugar In stainless steel bowl whisk together orange juice, lemon juice, vinegar and slowly whisk in Olive oil and walnut oil, season with salt and pepper To make salad combine endive, radicchio, frisee, watercress, orange segments and toss with dressing Serve onto salad plates and top with sliced duck breast, toasted walnuts and shaved red onion, drizzle remaining dressing and serve immediately GRILLED CHICKEN BREAST AND BABY LETTUCE 13900 24 oz Chicken breast grilled, cut into strips 9090100 1 lb Baby lettuce 99005 2 each Bosc pears, peeled and sliced 99625 1 lb Haricot Vertes, cleaned and blanched 97237 1 pint Grape Tomatoes 61705 11 oz Montchevre, crumbled 99905 1 tsp Shallots, chopped 99675 2 tbs Chives, chopped 24036 2 tbs Tangerine Puree 99031 2 each Tangerines, zested 33961 1 tsp Honey 50241 ½ cup Champagne Vinegar 31201 1 tsp Ground Cumin 42501 8 oz walnut oil Combine shallots, chives, puree, honey, vinegar and cumin in stainless steel bowl and combine well Slowly incorporate oil and season with salt and pepper, set aside In separate bowl combine, chicken, beans, tomatoes, pears, lettuce and cheese and toss gently with dressing Serve immediately on chilled plates or serving platter Serves 8 people
CAPRESE PIZZA 97237 1 pint Grape tomatoes, halved 53870 ¾ lb Fresh mozzarella, sliced thin 97255 ½ cup Basil 66195 2 oz Grana Padano, grated 31891 1 oz Extra virgin olive oil 93126 ½ tsp Sea salt 00000 1 each Par baked pizza crust 12 x 15 Drizzle crust with extra virgin olive oil Cover top with sliced cheese, basil and tomatoes Sprinkle with sea salt Bake in oven until cheese melts Sprinkle with grated Grana Padano and serve immediately GRILLED CHICKEN AND PORTOBELLO MUSHROOM PIZZA 11950 5 each Pizza crust, extra thin, Rich s 31891 4 oz Olive Oil 37931 10 oz Sun Dried Tomato Puree 99535 8 oz Arugula, baby 65200 10 oz Roasted yellow peppers, strips 61860 20 oz Crumbled goat cheese 99665 5 each Portobello mushroom, cleaned, grilled and cut into strips 13900 16 oz Grilled chicken, thin strips Brush Each crust lightly with olive oil and then brush thin layer of sun dried tomato puree Lay out baby arugula on top of dough, then chicken strips, mushroom strips, roasted peppers and then crumbled goat cheese Bake at 350 for 10-12 minutes CAJUN CHICKEN PIZZA 95185 3 cups Grilled Chicken, julian strips 53805 1 ½ cups Manchego, shredded 16015 ¾ cup Creole chili sauce 43450 ½ cup Marinara sauce 31891 1 oz Extra virgin olive oil 93126 ½ tsp Sea salt 00000 1 each Pizza crust 12 x 15 Sprinkle crust with olive oil Mix Creole sauce and marinara sauce and brush on top of crust Cover top with julian chicken and shredded cheese Sprinkle top with sea salt and bake until cheese is bubbling GRILLED VEGETABLE AND FETA PIZZA WITH FRESH BASIL PESTO 91780 5 lb Grilling Vegetable 31891 4 oz Olive oil 37443 16 oz Pesto 62555 16 oz Greek Feta Cheese 11950 5 each 10 extra thin pizza crust Place grilling vegetable into bowl and mix well with oil and season with salt and pepper, Place on sheet pan and roast until tender or grill on char grill till done, let cool and set aside Brush each crust with approximately 3-4 oz of pesto Top with grilled veggies and top with crumbled feta Bake until done, 10-12 minutes at 375 MEXICAN PIZZA 91943 1 tsp Cilantro chopped 37381 1 ½ cups Salsa 52146 1 ½ cups Cheddar Jack, shredded 31891 1 oz Extra virgin olive oil 93126 ½ tsp Sea salt 00000 1 each Pizza Crust Drizzle crust with extra virgin olive oil Lightly cover top with salsa Top with cheese and chopped cilantro Bake until cheese has melted PIZZA MARGHERITA 11950 5 each Pizza crust, extra thin 97164 10 each Plum tomatoes, ½ dice
99355 5 oz Fresh Basil 99711 4 oz Garlic, peeled, roasted, sliced thin 53885 32 oz Fresh mozzarella, sliced 31891 4 oz Olive oil Brush each crust with olive oil and then spread dice plum tomatoes on each Top with fresh basil leaves and sliced roasted garlic Top with slices of fresh mozzarella Bake at 350 for 10-12 minutes PRIMAVERA PIZZA 91650 3 cups Grilling vegetable, cooked 53846 1 cup Shredded mozzarella 60765 1 cup Shredded Parmesan 31891 1 oz Extra virgin olive oil 93126 1 tsp Sea salt 53870 ½ cup Basil, chiffonade 00000 1 each Par baked pizza crust 12 x 15 Sprinkle crust with olive oil Mix vegetable with basil and sea salt and top pizza Sprinkle with both cheeses Bake until cheese is bubbling PIZZA BLANCO 53846 1 cup Shredded Mozzarella 60765 1 cup Shredded parmesan 53960 1 cup Ricotta cheese 31891 1 oz Extra virgin olive oil 93126 ½ tsp Sea salt 00000 1 each Pizza crust par baked 12 x 15 Sprinkle top of crust with olive oil Cover lightly with shredded mozzarella and parmesan Dot top with ricotta cheese one teaspoon at a time Sprinkle with sea salt Bake until cheese is bubbling RISOTTO CAKES WITH PANCETTA, SHITAKE MUSHROOM AND PEAS 25660 3 pkg Uncle Bens, classic risotto 19140 ½ cup Chicken stock, Kept hot 50181 ½ cup Cream 30200 4 oz Olive oil 97870 1 cup Onions, diced 33565 ½ cup White Wine 54011 ½ cup Parmesan cheese 99711 2 tspn Garlic, minced 66885 ½ cup Sun dried tomato, julian 99646 1 cup Basil, fresh chopped 56920 4 oz Butter 99337 2 lb Shitake mushrooms, diced ½ 08600 2 lb Peas, frozen 90771 ½ lb Pancetta, diced fine 97626 ½ cup Parsley, fresh chopped In heavy stock pot add pancetta and cook until crisp then add olive oil and garlic, onions, mushrooms and cook over medium flame until lightly browned Add rice and cream, chicken stock and wine When all the liquid is absorbed add sun dried tomatoes, basil, parsley, butter and peas, Lay out on sheet pan in 1 thickness evenly, let cool completely and then carefully cut into desired shapes Pan sear in olive oil over medium high flame till browned on both sides Serve immediately LOBSTER AND ROASTED ASPARAGUS RISOTTO CAKES 25660 3 pkg Classic Risotto 19140 ½ cup Chicken stock, Kept hot 50181 ½ cup Cream 30200 4 oz Olive oil 97870 1 cup Onions, diced 33565 ¾ cup White Wine 54011 ½ cup Parmesan cheese 99711 2 tspn Garlic, minced 71365 2 lb Asparagus, bias cut 11159 1 lb Lobster meat 66885 ½ cup Sun dried tomato, julian 99646 1 cup Basil, fresh chopped 56920 4 oz butter 99675 ¼ cup Chives, chopped In stainless steel bowl drizzle asparagus with ½ of the oil, season with salt and pepper and lay out evenly on baking tray. Roast at 375 till tender, set aside In heavy stock pot add olive oil and garlic, onions and cook over medium flame until lightly browned Add rice and slowly incorporate chicken stock and wine a little at a time until all liquid is absorbed. Process should take about 30 minutes When rice is tender add lobster meat, roasted asparagus, sun dried tomato, fresh basil, chives, parmesan cheese and butter Mix thoroughly and cook for 2 more minutes Lay out on sheet pan in 1 thickness evenly, let cool completely and then carefully cut into desired shapes Pan sear in olive oil over medium high flame till browned on both sides
Drain and rinse beans and set into stainless steel bowl Stir fry spinach with 2 oz olive oil and garlic, season with salt and pepper, cooking till just wilted, spread out on sheet pan to quickly cool Combine spinach, basil and tomato with beans and add olive oil and red wine vinegar, adjust seasoning MEDITERRANEAN GOLDEN JEWEL SALAD 38330 2 lbs Golden Jewel Blend 99785 2 cups Sun-dried Tomatoes (diced) 36211 2 cups Kalamata Olives (sliced) 91485 1 cup Red Onion (diced) 98007 6 oz. Fresh Spinach (julienne cut) 99691 4 Tbls. Oregano (fresh, chopped) 99686 8 Tbls. Mint (fresh, chopped) 00000 2 cups Lemon Vinaigrette (1:1 Lemon Juice/Olive Oil,season) 99711 1 Tbls. Garlic (fresh, minced) 62555 1/2 lb Feta Cheese 30891 1 tbls Olive Oil Cook Golden Jewel Blend according to package directions, set aside and cool. Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously. Add garlic, then sugar and salt to taste. Add all remaining ingredients (except feta cheese) and mix well before adding vinaigrette (you may choose to reserve 1 cup vinaigrette to adjust flavor of salad after it is chilled. Chill salad and garnish with feta cheese before serving. Serve on top of favorite mesclun mix and drizzle with Olive Oil Variation: Garnish with Chilled Shrimp TUSCAN WHITE BEAN SALAD 45300 1 can White Kidney beans, drained, rinsed 98007 1 lb Baby spinach 31891 2 oz Olive oil 97455 1 lb Tomato, diced ½ 97256 2 cup Fresh basil, chopped 99711 2 tbs Garlic, minced 31891 8 oz Olive oil 46356 4 oz Red wine vinegar TRI-COLOR PENNE WITH BUFFALO MOZZARELLA PEARLS 36390 2 lb Tri-color penne, cooked, cooled 99785 8 oz Sun dried tomato 45425 8 oz Roasted pepper, cut into strips 37443 12 oz Pesto Sauce 23055 1 lb Buffalo Mozzarella pearls 31891 8 oz Olive oil 46356 4 oz Red wine vinegar 99711 2 tbs Garlic, minced In large bowl combine penne, sun dried tomato, roasted peppers and buffalo mozzarella In separate bowl combine pesto, olive oil, vinegar and garlic and mix well Toss pasta salad with dressing ORECCHETTA AND SMOKED TURKEY SALAD 10570 2 lb Orecchetta Pasta, cooked, cooled 10100 1 lb Smoked Turkey, diced ½ 98007 1 lb Baby spinach 97455 1 lb Tomato, diced ½ 17081 24 oz Mayonnaise 97626 2 cups Parsley, chopped Stir fry spinach in pan with a little olive oil just until wilted, spread out on sheet pan and set aside to cool Combine all ingredients in a stainless steel bowl and mix well
MEDITERRANEAN WHOLE WHEAT PASTA SALAD WITH VEGETABLES 28886 2 lb Whole wheat pasta, cooked, cooled 91780 2 ½ lb Grilling vegetable 36215 1 cup Olives, chopped 66810 1 cup Capers 97208 2 cups Tomatoes, diced ½ 99905 2 each Shallots, chopped fine 99681 2 tblspn Fresh thyme, chopped 99321 2 tblspn Fresh rosemary, chopped 46225 ¼ cup Red wine vinegar 97631 1 cup Parsley, chopped 31891 1 cup Olive oil 18540 2 tblspn Mustard In large bowl place grilling vegetables and drizzle with olive oil, salt and pepper and roast on sheet pan till tender Set vegetable aside to cool and then dice to ½ Combine with whole wheat pasta, tomato, capers and olives In separate bowl add red wine vinegar, chopped shallots, mustard, fresh rosemary and thyme and slowly whisk in olive oil Add dressing to salad and mix well KANSAS MEDLEY RICE SALAD 38420 2 lb Kansas Medley Rice, cooked, cooled 22510 1 lb Dried Cherries, chopped coarsely 98657 10 each Orange segments 63410 8 oz Pecans, chopped coarsely 97626 2 cups Parsley, fresh chopped 98981 1 each Lemon, juiced and zested 98657 1 each Orange, juiced and zested 31201 1 tsp Ground cumin 99711 1 tsp Garlic, minced 99826 2 each Jalapeno, minced 91943 2 tbp Cilantro, fresh chopped 21836 2 tbs Honey 31891 8 oz Olive oil In stainless steel bowl combine juice of orange and lemon, cumin, garlic, cilantro, jalapeno, and honey and mix well Slowly add olive oil whisking continuously, add zest and season with salt and pepper, set aside In separate bowl combine salad ingredients and toss gently with dressing, serve immediately on chilled salad plates or serving platter FARRO SALAD WITH GRILLED ASPARAGUS AND BELL PEPPERS 38870 2 lbs Farro 97002 1 lb Asparagus 97326 4 ea Bell Peppers (2 red, 2 yellow) 97870 1 ea Onion, diced 31891 1 Cup Olive Oil 46236 ½ Cup Balsamic Vinegar Cook Farro according to package directions and chill immediately. Lightly coat asparagus and bell peppers with olive oil and salt & pepper. Grill asparagus and bell peppers until tender and chill. Heat 1 Tbsp. extra virgin olive oil and sauté onions until transparent. Transfer onions to a medium bowl and cool at room temperature. Add balsamic vinegar to onions and slowly whisk in olive oil. Season with salt and pepper (and sugar if desired) to taste and mix well with Farro. Gently stir in bell peppers and asparagus and chill for at least one hour before service. Always adjust seasoning before serving. Serve with grilled chicken or fish. BROCCOLI RABE ORZO SALAD 38810 2 lb Tri-color Orzo, cooked, cooled 62690 1 lb Santa Fe Mix (yellow/red peppers, Spanish onion, green onion) 98454 2 lb Broccoli rabe, cleaned trimmed, blanched 98325 2 pt Cherry tomato, halved 99711 2 tspn Garlic, minced 97525 4 each Lemons, juiced 31891 1 cup Olive oil 97256 4 cups Basil, fresh chopped 97626 2 cups Parsley, fresh chopped In hot sauté pan place 4 tablespoons of olive oil and garlic, when garlic sizzles add broccoli rabe and cook over high heat for 45 seconds, keeping crisp and green, set aside to cool In stainless steel bowl combine orzo, Santa Fe mix, cherry tomatoes, basil, parsley and cooled broccoli rabe Whisk together lemon juice and remaining olive oil and pour over salad Season with salt and pepper
CRUNCHY KUNG PAU SLAW 97136 1 lb Bok Choy, julian cut 99973 3 lb Jicama, julian cut 98126 ½ lb Spanish onion, julian cut 97251 1 lb Cucumber, seeded, julian cut 67051 ¼ cup Rice wine vinegar 99054 ½ cup Ginger lemon grass dressing Combine all ingredients in stainless steel bowl and mix with dressing and vinegar Label, date and refrigerate, Serve cold ASIAN BOWTIE SALAD WITH SHRIMP AND VEGETABLES 29690 3 lb Farfalle pasta, cooked, cooled 42070 3 lb Shrimp 90/110 P&D tail off 91745 3 lb Israeli Salad mix 97326 1 lb Red pepper, julian cut 97665 2 lb Snow peas snipped 28980 24 oz Asian Sesame ginger sauce Combine ingredients in stainless steel bowl and mix well ASIAN NOODLE BAR Broth Miso Ginger Broth Hot and Sour Broth Proteins Chicken, sliced thin 13900 Beef, sliced thin 94315 Shrimp, titi 42821 Noodles Somen 17010 Udon 17020 Soba 65005 Rice sticks 65045 Vegetables Snow peas, julian 97665 Bock choi 97136 Broccoli 97426 Carrots 70420 Cilantro 91943 Basil, 99355 Spinach 98007 Shitake mushroom 99331 SOBA NOODLE SALAD 65005 2 lb Soba noodles, cooked, cooled 42070 1 lb Shrimp, ckd 70-90 T/O 99930 1 lb Broccoli florettes, blanched 97089 8 oz Red pepper, julian cut 70420 8 oz Carrot, julian cut 47770 6 oz Cashews 97673 1 cup Scallions, sliced thin 67051 ½ cup Rice wine vinegar 54646 2 tbs Miso paste red 45751 2 tbs Sesame seeds, toasted 30361 1 cup Vegetable oil 98611 1 tbs Ginger, minced 68280 2 tbs Brown sugar 22006 1 tbs Mustard In stainless steel bowl combine vinegar, miso, sesame seeds, ginger, sugar and mustard. Slowly whisk in vegetable oil, set aside Combine salad ingredients in bowl and toss gently with dressing, adjust seasoning Label, date and refrigerate MISO BROTH 54646 ¼ cup Miso paste, red 19770 4 cups Vegetable stock 98611 1 tbs Ginger, sliced 10651 1 tbs Wasabi 67051 1 tbs Rice wine vinegar 33061 1 tsp Soy sauce 97676 2 each Scallions, sliced thin 68200 1 tsp sugar Combine miso paste with vegetable stock and bring to boil with ginger slices Simmer for fifteen minutes and remove ginger
In small bowl combine wasabi, rice wine vinegar, soy sauce and sugar and make into a paste. Whisk paste into soup and simmer for five minutes more Add scallions and serve immediately HOT AND SOUR BROTH 19720 8 cups Chicken broth, 98611 1 oz Ginger root, sliced 32221 1 tsp Black peppercorns, whole 97676 6 each Scallions, sliced thin 67051 ½ cup Rice wine vinegar 67065 2 tbs Thai chili paste 64595 2 tbs Sesame flavored chili oil Bring chicken stock to a boil with peppercorns and sliced ginger, simmer for fifteen minutes, strain and discard peppercorns and ginger In small bowl combine vinegar, chili sauce and oil into paste and slowly whisk into simmering soup, simmer for 10 minutes Add scallions and serve immediately Check over crabmeat for shells Combine all ingredients in stainless steel bowl and mix well Serve chilled with asparagus tips as garnish JUMBO LUMP CRAB MARTINI 40310 1 lb Blount Jumbo lump crabmeat 91943 1 tsp Cilantro, chopped 31891 ½ oz Extra virgin olive oil 97826 2 each Limes Empty can into mixing bowl and check for shells Add pinch of cilantro and olive oil Squeeze in juice of lime and gently toss Garnish with lime wheel and cilantro sprig JUMBO LUMP CRAB SALAD MARTINI 40310 1 lb Blount jumbo lump crabmeat 18680 1 tsp Dijon mustard 56205 3 tbsp Crème Fraiche 97676 2 tbsp Scallion, diced fine 74036 1 tbsp Red pepper, brunoise 74045 1 tbsp Green pepper, brunoise 97447 1 tbsp Yellow pepper, brunoise 98981 1 each lemon Empty crab into stainless steel bowl and gently check for shells In separate bowl combine crème fraiche, scallions, peppers, mustard and mix well Gently fold into crab and gently mix being careful not to break up crab meat Fill Martini glass and garnish with lemon slice and chopped scallion CRAB SALAD WITH ASPARAGUS 15366 1 16oz can lump crabmeat 97011 1 lb asparagus (trimmed, blanched, cut into ¼ pieces,) 97326 ½ each red pepper (cut julian) 97626 2 tblspn parsley, chopped 17081 3 ounce mayonnaise 22006 1 ounce mustard 40771 1 tspn Old Bay Seasoning 98657 1 tspn orange zest CRAB SALAD WITH SUGAR SNAP PEAS, CORN AND BASIL 15366 3 lb jumbo lump crab meat 08360 2 cup Corn 97667 2 lb Sugar snap peas, snipped 99905 ½ cup Shallots, chopped fine 71355 2 cups Yellow pepper strips 1 71360 2 cups Red pepper strips 1 97525 ½ cup Lemon Juice, fresh 31891 1 cup Olive oil
99355 2 cups Basil, fresh chopped 91995 1 cup Scallion, sliced ¼ Heat large sauté pan and add 2 tblspn of olive oil then add shallots, snap peas, peppers and quickly stir fry for one minute Remove from heat and chill immediately Combine with remaining ingredients and mix well, store in shallow container, label, date and refrigerate Refrigerate for at least two hours before service MAPLE BACON, BOURBON GLAZE 19505 2 lb Apple wood bacon, cut into julian 36130 3 cups Demi glace de Veau 99901 1 cup Shallots, minced 34440 10 oz Pure Maple syrup 00000 1 cup Bourbon 32206 pinch White pepper In heavy bottom pot cook bacon over medium flame until bacon is crisp Add shallots and cook until sweating Deglaze with bourbon and reduce by ½. Add demi and cook for five minutes Add syrup and simmer for 10 minutes Adjust seasoning Use with pork, chicken, garnish with cinnamon infused sweet potatoes PLANTAIN CHIPS 99980 3 each Large green plantains, sliced very thin 29730 3 cups Soy oil, 26771 2 tbs Salt Slice plantains very thin and hold in ice water for 30 minutes, drain and pat dry Heat oil to 375 ( 1 1 ½ deep) and fry plantains being careful to not overcrowd pan, turn frequently and use a fork to prevent clumping When golden remove from fryer and lay out on paper towels to absorb any excess grease Season with salt and serve immediately Can be stored at room temperature in an airtight container for later use GUACAMOLE STATION Avocado 99820 Tomato 1/4" 97208 Red pepper 74034 Garlic 99711 Limes 97826 Jalapeno 99826 Nacho chips 25600 Plantain chips
CHOCOLATE STRAWBERRY PANINI 00000 2 slices Raisin bread 62251 1oz Almond Paste 37371 1 oz Shaved chocolate 97725 2 oz Sliced Strawberries 56920 1 oz Butter Spread one side of bread with almond paste, top with shaved chocolate Arrange layer of strawberries on top of chocolate Close sandwich and lightly butter both sides Grill on panini grill till golden Cut into pieces and serve immediately