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Bringing You the Best of America

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Bringing You the Best of America Bringing You The Best Of America Did you know that “Made in America” has become a huge selling point? 70% of respondents to a recent food industry survey said that “Made in America” was important to them, up from 56% a year earlier. No other claim was close. That same industry survey said diners especially miss… and crave…seafood. Music to our ears. At our seafood plants in Redmond, Washington and Brunswick, Georgia, we go all out to produce gold-standard, value-added seafood that we can proudly label as a Product of the USA. 70% So now we have some ideas to help you combine GUESTS love of country and love of seafood to bring back the business. We’re calling it the United Tastes of Seafood, favorMADE IN featuring local cuisine favorites from all over America. USA Check out these All-American menu concepts. 76% CASUAL DINING OPERATORS WILL NEED CONVENIENCE-FOCUSEDmore PRODUCTS. Source: Technomic, 2020 Keep it Real! Some new offerings have been so successful, they will most likely stay on the menu! Operators and guests made the best out of it and we are here to help!* Family Size Meals / Bulk Meals 69% Meal Kits / Take & Bake 61% Convenience Wins! Many operators may make the switch to convenience-based products, especially casual and fine dining establishments:** All operators needing more convenience-focused products 38% On-site operators needing more convenience-focused products 51% *Source: Datassentials, 2020 **Source: Technomic, 2020 YOUR PRIORITIES Quality, consistency, and price are, more than ever, OUR PRIORITY consumers’ priority! Welcome to Georgia! Southern Shrimp n’ Grits with Red Eye Gravy Here’s an easy way to become famous for your culinary creativity. Take a traditional Southern favorite and add Jumbo Buttermilk Shrimp. Then buy a nice outfit for your TV appearances. Yield: 1 Portion Directions Ingredients 1. Prepare grits according 1 Pouch Mrs. Friday’s® Jumbo Buttermilk Shrimp (#057367) to directions on box. Grits Enhance with cheese. 1/3 Cup Yellow Grits 1 Cup Water 2. For the red eye gravy; 1/2 Cup Milk Render the bacon and add 1 Cup Cheddar Cheese, Shredded the mushrooms and onions 2 Tablespoons Butter and set aside. To Taste Salt To Taste Pepper 3. Add the butter and flour Red Eye Gravy in the same pan and slowly 2 Slices Bacon, Thick, Chopped whisk in the stock and 3 Each Mushrooms, Medium, Chopped coffee. Season with sugar 1/4 Each Onions, Small, Chopped and salt and let slowly 1 Tablespoon Butter simmer for 15-20 minutes. 1 1/2 Tablespoons Flour, All Purpose 1/2 Cup Beef or Chicken Broth 4. Cook the Jumbo 1/4 Cup Brewed Medium Roast Coffee Buttermilk Shrimp in a 1/4 Teaspoon Sugar 350°F fryer to an internal To Taste Salt temperature of 165°F. Garnish Arrange on top and add 2 Each Chives, Chopped bacon, onions, mushrooms, and gravy. Garnish with fresh chives. Welcome to South Carolina! Crispy Southern Flounder with Charleston Red Rice Serve this if you want a quiet restaurant. Your guests will be so enthralled by all the flavor in this meal, nobody will talk. They’ll just eat. And you’ll find lots of other menu apps for our Crispy Southern Flounder. Yield: 1 Portion Directions Ingredients 1. Prepare the rice in an ® 3 Each Mrs. Friday’s Crispy Southern Flounder (#075711) oven proof pot with lid. 2 Each Hushpuppies Start out by sautéing the Charleston Red Rice bacon till crisp and reserve 2 Ounces Tomato Paste the grease and set bacon 1/2 Each Onion, Diced aside. 1/2 Each Green Bell Pepper, Diced 2. Sautée the onions and 3/4 Teaspoon Salt peppers. 1 Teaspoon Sugar 1/4 Pound Bacon, Cooked, Reserve Grease 3. Add tomato paste, 1/4 Pound Smoked Beef Sausage, Sliced water, salt, sugar and cook 1 Cup Water for five minutes to simmer. 2/3 Cup Raw Long Grain Rice 4. Add the rice and bring 2 Teaspoons Black Pepper to a simmer. 1 Each Scallion, Sliced 2 Each Lemon Wedges 5. Add the sausage and bacon and cover. Bake in 3 Ounces Comeback Sauce a 350°F oven for approximately 35-45 minutes. 6. In a 350°F fryer cook the Crispy Southern Flounder to 165°F internal temperature. Arrange on plate with the rice, hushpuppies, sauce and garnish. Welcome to Kentucky! Tavern Battered® Cod Kentucky Hot Brown Originally created at the historic Brown Hotel in Louisville, Kentucky, this heartland favorite, and star of many a TV food show, becomes a perfect seafood dish when you add our Tavern Battered® Cod. Yield: 1 Portion Directions Ingredients 1. Cook the Tavern ® ® 2 Each Mrs. Friday’s Tavern Battered Cod (#070053) Battered® Cod in a 350°F 1 Slice Texas Toast, Toasted, Buttered fryer to an internal 3 Each Tomato, Slices temperature of 165°F. 2 Each Bacon, Slices, Cooked 4 Ounces Béchamel Sauce 2. Build the open faced Garnish Scallions, Chopped sandwich by laying the toast down on the plate, arrange the sliced tomatoes, add the bacon, then the Tavern Battered® Cod and cover with béchamel sauce and a perfect garnish with scallions. seafood dish! Welcome to Maryland! Pretzel Crusted Maryland Style Crab Cakes Here’s a Chesapeake Creation that will thrill your adoring fans. Don’t tell them how easy it is to prepare with our Gourmet Seafood & Crab Cakes. Yield: 1 Portion Directions Ingredients 1. Thaw and dredge the ® 2 Each King & Prince Gourmet Seafood Crab Cakes (#057920) Gourmet Seafood and 1 Cup Pretzels, Coarse Ground Crab Cakes in ground 1 Tablespoon Butter, Clarified pretzel. Sauce 1/4 Cup White Wine 2. Sauté lightly in butter 1/2 Each Shallot, Fine Dice and finish in the oven. 1/8 Cup Heavy Cream Cook to an internal 2 Tablespoons Butter, Unsalted temperature of 165°F. 1 Wedge Lemon, Fresh, Juiced 1 Tablespoon Deli Mustard 3. For the sauce; Use a To Taste Salt small sauce pot to reduce Garnish Micro Greens the white wine and shallots. Add the cream and reduce by two thirds. Whisk in the butter and add the lemon juice, mustard and adjust seasoning as desired. 4. Garnish with micro greens and serve! Welcome to New York! Craft Beer BatteredTM Shrimp Cronut Don’t call this a sandwich. It’s way too special. And don’t try to make the cronuts. It’s a 3-day process. Just add our Craft Beer BatteredTM Shrimp, malt tartar sauce, garnish, and watch the line form outside your door. Yield: 1 Portion Directions Ingredients 1. Cook Shrimp in a 350°F ® TM 12 Each Mrs. Friday’s Craft Beer Battered fryer to an internal Popcorn Shrimp (#097698) temperature of 165°F. 1 Each Cronut, Cut in Half 3 Each Dill Pickles, Sliced 2. Sauce the top and 2 Each Tomato, Slices bottom of the cronut. 1 Each Lettuce, Leaf 2 Ounces Malt Tartar Sauce 3. Arrange the shrimp on the bottom and layer the lettuce, tomatoes and pickles. Top with the other cronut half and serve. Welcome to Illinois! Chicago Style Dip Dish Seafood Pie Be different with a deep dish pizza-style seafood treat. Lobster and shrimp lovers will thank you. Super easy to prepare with our Seafood Inspirations and Lobster Sensations®. Yum! Yield: 1 – 14 Inch Pie Directions Ingredients 1. Preheat oven to 425°F. 1 Pound King & Prince® Seafood Inspirations® (#057997) ® ® 8 Ounces King & Prince Lobster Sensations (#004610) 2. Prepare a deep dish pie 2 Pounds Dough, Chicago Style pan with light olive oil. 2 Ounces Olive Oil Add the 1/4 thick dough to 4 Cups Mozzarella Cheese the pan and work up the 1/3 Cup Parmesan Cheese sides. 3. Add the cheese evenly, seafood inspirations and Lobster Sensations®. Sprinkle with Parmesan cheese and bake on the easy to lowest rack setting till golden brown prepare = approximately 20-30 Minutes. save on labor! Welcome to Wisconsin! All-American Fish n’ Chips Move over apple pie. Alaskan-sourced Pollock coated with our signature batter using Samuel Adams Boston Lager® craft beer. Serve it anytime! Yield: 1 Portion Directions Ingredients 1. Cook the Craft Beer ® TM 3 Each Mrs. Friday’s Craft Beer Battered Pollock (#078612) BatteredTM Pollock in a 2 Each Potato Cakes 350°F fryer to an internal 3 Ounces All American Wedge Fries temperature of 165°F. 1 Slice Seeded Rye Bread 1 Tablespoon Butter, Soft 2. Fry the potato cakes 3 Ounces Tartar Sauce and the fries and arrange 3 Ounces Apple Fennel Cole Slaw on a platter or basket as 2 Ounces Apple Sauce desired with sides and 2 Each Lemon Wedges sauces. a great fourth of July recipe! Welcome to Louisiana! Crispy Creole Crawfish Étouffée Jazz up your menu with this French Quarter treat. No need to go crawfishing. Our Lightly Breaded Cajun Crawfish tails with Cajun spices make this an easy feast. Yield: 1 Portion Directions Ingredients 1. In a sauce pot add the ® 20 Each Mrs. Friday’s Lightly Breaded Cajun Crawfish (#057135) butter and melt. Add the 1 Tablespoon Butter flour and cook for about 2 1/4 Teaspoons Flour, All Purpose 2 minutes stirring 1/8 Cup Celery, Chopped occasionally. 1 Tablespoon Green Pepper, Chopped 1 Tablespoon Green Onion, Chopped 2. Add the celery, 1/4 Cup Chicken Broth peppers and scallions 1/4 Cup Water to the mixture and then 1 Teaspoon Parsley, Chopped slowly whisk in the 1 Teaspoon Tomato Paste chicken broth and water 1/4 Each Bay Leaf and bring to a simmer. To Taste Salt To Taste Pepper 3. Add the tomato paste, To Taste Cayenne Pepper bay leaf, salt, pepper and 1 Cup White Rice, Prepared cayenne and slowly Garnish Green Onion, Chopped simmer for 15-20 minutes.
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