Harbor Banks® Beer Battered Alaskan Cod “Po'boy” Naan with Spicy Harissa Remoulade and Cross Valley Farms® Superfood
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Harbor Banks® Beer Battered Alaskan Cod “Po’Boy” Naan with Spicy Harissa Remoulade and Cross Valley Farms® Superfood Slaw 100 portions 9791229 Harbor Banks Beer Battered Alaskan To prepare the slaw, combine the Cross Valley Farms Cod Fillets, 100 pcs. Superfood Slaw, Monarch Creamy Coleslaw Dressing, 8601429 Chef’s Line® Mini Naan, thawed, cut chopped Cross Valley Farms Tarragon, and chopped in half, 50 pcs. Cross Valley Farms Parsley in a bowl and mix well. Season to taste with salt and pepper, if desired, and 9826181 Cross Valley Farms Superfood Slaw, 3.5 lbs. let sit for at least 1 hour, up to overnight. Drain excess 1328608 Monarch® Creamy Coleslaw Dressing, 3 cups moisture if necessary. 4332862 Cross Valley Farms Tarragon, chopped, 1 cup To prepare the Harissa Remoulade, combine the Chef’s Line Mayonnaise made with Cage Free Eggs, 7326432 Cross Valley Farms Washed and Destemmed Parsley, chopped, 1 cup Rykoff Sexton Dark Ale Mustard, chopped Cross Valley Farms Green Onions, Rykoff Sexton Harissa, 6681192 Chef’s Line Mayonnaise made with and Monarch Cajun Seasoning in a blender or food Cage Free Eggs, 6 cups processor and blend together. Season if needed with 7599434 Rykoff Sexton® Dark Ale Mustard, 3/4 cup additional salt or pepper. 1326438 Cross Valley Farms Green Onions, minced, Bake or deep fry the Harbor Banks Beer Battered 3 cups Alaskan Cod Fillets until cooked through. Warm the 4141921 Rykoff Sexton Harissa, 2 tbsp. halves of Chef’s Line Mini Naan on a flat top, and assemble to sandwich with a spoonful of slaw, cooked 0778415 Monarch Cajun Seasoning, 2 tbsp. cod fillet, and a drizzle of Harissa Remoulade on top. Mini Torta Ahogada Sandwiches made with Chef’s Line® Fully Cooked Pork Shoulder in Achiote Sauce, Del Pasado® Taqueria Style Fire Roasted Salsa, Chef’s Line Hand Scooped Guacamole, Pickled Onions, and Chef’s Line Torta Bun 100 portions 9072306 Chef’s Line Fully Cooked Pork Shoulder in To prepare the pickled onions, bring the Monarch Red Achiote Sauce, thawed, 7.5 lbs. Wine Vinegar, Monarch Granulated Sugar, and water to a boil. While still hot, pour over the Cross Valley Farms 5576771 Del Pasado Fire Roasted Taqueria Style 3/16" Sliced Red Onions to completely cover. Let cool Salsa, 2 cups to room temperature, cover, and store overnight in the cooler. Drain the pickling liquid before use. 2441422 Chef’s Line Torta Bun, thawed, 25 ea. 6385494 Chef’s Line Hand Scooped Guacamole, Heat through the Chef’s Line Fully Cooked Pork 2 lbs. Shoulder in Achiote Sauce. Drain and reserve the liquid, and shred the pork. Combine the reserved liquid with 2711521 Cross Valley Farms® 3/16" Sliced Red the Del Pasado Fire Roasted Taqueria Style Salsa and Onions, 1 lb. hold both the liquid and pork hot. 9328337 Monarch® Red Wine Vinegar, 2 cups Toast the Chef’s Line Torta Buns on a flat top. Spread 6395610 Monarch Granulated Sugar, 2 cups the bottom of each bun with Chef’s Line Hand Scooped Guacamole, top with 4 oz. of pulled pork, a few pickled Water, 2 cups onions, Del Pasado Cotija Cheese, and then the top bun. Cut into quarters, spoon a bit of the reserved 7686181 Del Pasado Cotija Cheese, crumbled, cooking liquid into a small bowl, and place the quartered 1.5 cups sandwich directly into the liquid. Serve immediately. French Onion Crostini made with Chef’s Line® Chia Ficelle Roll Bruschetta with Metro Deli® Caramelized Onion Balsamic Jam, Molly’s Kitchen® Petite Pearls, Thyme, and Glenview Farms® Spreadable Brie 100 portions 4140843 Chef’s Line Artisan Chia Ficelle Roll, thawed, Cut the Chef’s Line Artisan Chia Ficelle Rolls into 8 ea. crostinis, lay onto sheet pans lined with parchment paper, drizzle with olive oil, and bake at 350 degrees 7976582 Metro Deli Caramelized Onion Balsamic Jam, until crisp, 5-10 minutes. Let cool completely. 1 lb. 6215393 Molly’s Kitchen Petite Pearls, 1 lb. Deep-fry or bake the Molly’s Kitchen Petite Pearls until golden brown and heated through. If baking, 9404374 Glenview Farms Spreadable Brie, 1 qt. drizzle or spray with oil to help with browning. 3677903 Micro Thyme, 1 cup Spread Glenview Farms Spreadable Brie with an 1945534 Rykoff Sexton® Italian Extra Virgin Olive Oil, offset spatula onto the crostini, and scoop a teaspoon 2 cups of Metro Deli Caramelized Onion Balsamic Jam on top. Garnish each crostini with one Molly’s Kitchen Petite Pearl and micro thyme. Miso-Ginger Chicken Salad with Cross Valley Farms® Superfood Slaw, Monarch® Creamy Miso-Ginger Dressing, and Charred ® Rykoff Sexton Shishito Peppers 100 portions 1382761 Patuxent Farms® pulled white and dark Combine all ingredients except the Togarashi and chicken meat, thawed, 10 lbs. let sit together under refrigeration for at least 1 hour. Taste and adjust seasoning as needed. Scoop into 9826181 Cross Valley Farms Superfood Slaw, presentation bowls, and garnish with a dash of 2 lbs. Togarashi and an extra sprinkling of sesame seeds. 7324303 Monarch Creamy Miso-Ginger Dressing, 2 qt. 6681192 Chef’s Line® Mayonnaise made with Cage Free Eggs, 1 qt. 6501225 Monarch Black Sesame Seeds, 1 cup 8888646 Monarch Sliced Almonds, 1 qt. 2869626 Monarch Dried Cranberries, 1 qt. 7021860 Togarashi, 1 cup ® Molly’s Kitchen Jambalaya 100 4 oz. portions 9591803 Molly’s Kitchen Jambalaya A classic Cajun favorite jazzed up with hearty chunks of ham, chicken, sausage, and shrimp in a savory broth flavored with chopped green peppers, onion, celery and a sprinkle of spice. This fully-cooked soup can be reheated directly in the bag, either in a steamer or submerged directly in boiling water, or thawed and heated on the stovetop. Chef’s Line® Cookie Butter Tart with Coffee Whipped Cream 100 portions 3191386 Chef’s Line Cookie Butter Tarts, thawed, Combine the Glenview Farms Heavy Whipping 100 ea. Cream, Monarch Powdered Sugar, and Rituals Cold Brew Coffee Concentrate in a stand mixer 8340978 Glenview Farms® Heavy Whipping Cream, with a whisk attachment, and whip to stiff peaks. 1 qt. Transfer to a piping bag with a star tip. 1627215 Monarch® Powdered Sugar, 4 tbsp. Gently warm the Chef’s Line Cookie Butter Tarts 5904191 Rituals® Cold Brew Coffee Concentrate, in a low oven or warmer. Plate and pipe a rosette 2 tbsp. of coffee whipped cream adjacent to the tart. If desired, dust with additional powdered sugar or cocoa powder. Chef’s Line® Salted Caramel Flavored Ice Cream with Sea Salt, Maker’s Mark® Bourbon Caramel and Candied Nut Crumble 100 portions 7890307 Chef’s Line Salted Caramel Flavored Combine the melted Glenview Farms Whole Unsalted Ice Cream, 1½ gal. Butter, Monarch Mixed Nuts, and Monarch Granulated Sugar in a mixing bowl and toss until the nuts are well 8886012 Monarch Mixed Nuts, 1 cs. coated. Transfer to parchment paper-lined sheet trays 6395610 Monarch Granulated Sugar, 3 cups and bake at 350 degrees until golden brown and the sugar is caramelized, 5-10 minutes. Let cool. 0899807 Glenview Farms® Whole Unsalted Butter, melted, 1 lb. Cook off the alcohol from the Maker’s Mark Bourbon and combine with the Monarch Caramel Fudge 3349354 Monarch Caramel Fudge Topping, 1 can Topping and Monarch Coarse Sea Salt. Mix well. For Maker’s Mark Bourbon, 3 tbsp. a thinner consistency, thin with a little heavy cream, if desired. 4999470 Monarch Coarse Sea Salt, 1 tsp. Scoop the Chef’s Line Salted Caramel Flavored Ice Cream into an individual serving bowl, drizzle with the prepared sauce, and top with candied nuts..