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Summer Succotash Summer with With AL SpE n CI SO aL A S e S • • Summer Y E S A I t r OF RoUND Pr g Bring Fresh Ideas to the Table this Season more seasonal ideas at baf.com/sidewithprofits Mashed Potato Stuffed Poblano with Summer Succotash Lemon Bacon Mashed Seasonal Sells! Prep 10 min. • Cook 5 min. Consumers say seeing “seasonal” on the menu enhances their opinion of flavor Yield 40, half-cup servings before they ever try the dish. Add freshness to your menu this season with Potato Pearls® Premium Gold sensational seasonal recipes from Basic American Foods. These easy-to-execute 1 pch Mashed Potatoes * menu additions need only a few, simple mix-in ingredients and no additional 2 Tbsp Lemon zest labor. Add value and variety to your menu, season after season. 4 qt Hot water (170°-190°F) 1 ⁄4 cup Chives, very thinly sliced 1 ⁄2 lb Bacon, cooked, diced Sides Matter! 1. Combine Potato Pearls® Premium Gold According to consumers, sides influence menu selection and value perception. Mashed Potatoes, lemon, bacon, and chives in a 4-inch deep, half-steamtable • 68% are willing to pay a premium for signature sides* pan. • 36% OFTEN choose entrées based on the accompanying side* 2. Add water and stir until potatoes begin • 46% are less likely to order an entrée if it comes with a side they do not enjoy* to thicken, about 30 sec. Allow potatoes to rest in steamtable until fully refreshed, about 7 min. Make your sides work harder with these seasonal side recipes. ™ 3. Stir and serve. ® * Can substitute any Potato Pearls® Mashed *Technomic, Sides 2013 Mashed Potato Stuffed Poblano Refried Bean Hummus 1 Yield 12, 8 ⁄2-oz servings with Summer Succotash 3 Ways Yield 20, 3-oz. servings Potato Pearls® EXCEL® Original 2. Heat vegetable oil in a sauté pan. Sauté Santiago® Smart Servings™ 3 lb Recipe Mashed Potatoes, corn and onion until lightly browned 12 oz Low Sodium Vegetarian prepared on the edges. Add the tomatoes and Refried Beans, prepared* Fire roasted jalapeño flavor the Santiago® Seasoned Vegetarian 6 Tbsp 1 Tbsp Peanut butter concentrate (like Minor’s®) Black Beans. Heat briefly until warmed 1 Tbsp Lime juice, fresh 1 ⁄2 cup Cilantro, chopped through. Season with salt and pepper. 1 tsp Garlic, minced ® Reserve. Santiago Seasoned Vegetarian 1 4 oz ⁄2 tsp Salt Black Beans, refreshed 3. Roast Poblano peppers over an open 1 ⁄8 tsp Hot pepper sauce (like Tabasco®) 1 Tbsp Vegetable oil flame until blackened on all sides. Red chili adobo flavor 6 oz Corn kernels, frozen Allow to cool, then rub peels off. Cut an 1 Tbsp opening down the center of each pepper concentrate (like Minor’s®) 2 oz Red onion, diced Cilantro lime flavor and remove the seeds. Using piping bag, 1 Tbsp 2 oz Tomatoes, seeded and diced fill each pepper with 4 oz. of potato concentrate (like Minor’s®) 12 each Poblano peppers, whole mixture. Add 1 Tbsp of Summer 4 oz Cotija cheese, crumbled Succotash. Place peppers in a 2-inch 1. In a medium sized bowl, blend Santiago® Smart Servings™ Low Sodium Vegetarian 4 Tbsp Cilantro, chopped deep, steamtable pan and warm in a 325˚F oven until heated through. Refried Beans and remaining ingredients Garnish with Cotija cheese and chopped together thoroughly until smooth. 1. Mix Potato Pearls® EXCEL® Original cilantro. 2. Blend the Red chili adobo flavor concen- Recipe Mashed Potatoes and remaining trate into the base hummus for variation #2. ingredients together until well combined. ™ Place in a piping bag and set aside. 3. Blend the Cilantro lime flavor concentrate into the base hummus for variation #3. ® * Can substitute any Santiago® Refried Beans ® Classic Casserole Scalloped 1 1 crtn ⁄4 tsp Leeks, cleaned sliced thinly BLT Scalloped Potatoes Potatoes Prep 20 min. • Cook 45 min. • Yield 50, half-cup servings 1 3 Tbsp Water ⁄4 cup Bacon, cooked, chopped 2 tsp Butter, unsalted 2 cup Sundried tomato, chopped 1 ⁄2 cup Olive oil 1. In a large rondeau over medium high heat add the oil and leeks, cook until soft, 8-10 min. Add sundried tomatoes and chopped bacon, mix thoroughly. Remove from heat. 2. In a full-size, steamtable pan, add half of the Classic Casserole® Scalloped Potatoes. Top potatoes with leek and sundried tomato mixture and then add the remaining half of Classic Casserole® Potatoes. 3. In a large mixing bowl, add water, two sauce packets and butter. Stir well to combine. Carefully pour liquid over potato mixture. 4. Bake 45 min. covered at 300˚F in a convection oven or 400˚F in a conventional oven. Sit for 10 min. and serve. Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q ™ ® TAQUITO SALSA ™ Sweet Potato & Bean Taquitos Santiago® Seasoned Yield 20, 3-oz. servings Santiago® Seasoned Vegetarian 8 oz Vegetarian Refried Beans 3 Tbsp Black Beans, prepared ® w/Whole Beans, prepared* Potato Pearls® EXCEL® 8 oz Sweet Potato Mashed, 2 tsp Corn kernels prepared 2 oz Sour cream 1 Tbsp Cilantro, chopped 1 2 Tbsp Shallot, minced 1 ⁄2 cup Shallot, minced 1 2 Tbsp Jalapeño, seeded and minced ⁄4 cup Lime juice 1 Tbsp Garlic, minced 1 cup Olive oil 1 ⁄2 cup Corn tortillas, steam softened 1. Prepare Santiago® Seasoned Vegetarian Refried Beans w/Whole Beans, Potato Pearls® EXCEL® Sweet Potato Mashed and Santiago® Seasoned Vegetarian Black Beans according to package directions, set aside. Measure out specified amounts. 2. Combine Santiago® Refried Beans, Potato Pearls® Sweet Potatoes, sour cream, shallot, jalapeño and garlic together. 3. Spoon 1 oz. of the mixture down the center of each corn tortilla. Roll each tortilla up tightly and deep fry until crispy. 4. Combine all ingredients for salsa together thoroughly. Season with salt and pepper. Serve as a condiment to the taquitos. * Can substitute any Santiago® Refried Beans. Golden Grill® Hashbrown 1 cup 1 each Egg Potatoes, refreshed Potatoes, Tomatoes & Eggs Prep 5 min. • Cook 8 min. • Yield 1 serving 1 1 Tbsp Canola oil ⁄4 tsp Salt, kosher 1 2 oz Roasted tomato sauce ⁄4 tsp Freshly ground pepper 1. Refresh Golden Grill® Hashbrown Potatoes according to package instructions. 2. Heat sauté pan over medium heat, add oil. Add hashbrowns and cook until hashbrowns begin to brown, about 3 min. 3. Stir in sauce and crack egg in center of pan, season with salt and pepper. Cover pan and cook until egg is just set, about 4 min. 4. Carefully slide mixture into casserole dish. Serve at once. ™ ® Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q 1 BEANS ⁄2 cup Red pepper, diced Queso Fundido Santiago® Seasoned 2 cup Vegetarian Black Beans, 3 Tbsp Cilantro, chopped Yield 20, 3-oz. servings prepared Fire roasted poblano 3 Tbsp 2 tsp Garlic, minced flavor concentrate (like Minor’s®) 2 tsp Cumin, ground 1 Tbsp Lime juice 1 Hot pepper sauce, ⁄4 tsp (like Tabasco®) TOPPING 1 Mozzarella cheese, 1 ⁄2 cup SALSA shredded 1 1 Queso fresco, crumbled ⁄4 cup Poblano pepper, chopped ⁄4 cup or shredded Chorizo, cooked, crumbled, 2 cup Tomato, diced 1 cup drained 1 ⁄2 cup Onion, diced 8 oz Tortilla chips 1. Combine Santiago® Seasoned Vegetarian Black Beans with the remaining bean ingredients. Set aside. 2. Stir all ingedients together for the salsa. Season with salt and pepper. 3. To serve- spread beans onto an oven proof 12-inch platter. Top with the mozzarella cheese, the queso fresco and the chorizo. Bake in a 350˚F oven until hot and bubbly, ™ about 15-20 min. Remove from oven and top with prepared salsa. Serve hot with tortilla chips on the side. ® Everything You Need g for Creating Profit-Building Specials Year ‘Round Visit baf.com/SideWithProfit • Seasonally-Crafted Recipes • Simple Promotion & Menu Tips • Consumer Trends • Profit Boosting Tips ™ ™ ® ® ™ ® 2185 N. CALIFORNIA BLVD., SUITE 215, WALNUT CREEK, CA 94596 BAF.COM ™ © Basic American Foods™ and Smart Servings™ are trademarks and Potato Pearls,® Golden Grill,® 1964 • 6/14 ® ® Santiago,® Classic Casserole and EXCEL are registered trademarks of Basic American Foods..
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