Recipe Book
GRILLED HALIBUT CIABATTA Ingredients: Thawed halibut filets Sliced red onion
Method: 1. Coat grill with olive oil, and season halibut with salt and pepper. Lightly grill fish until it flakes with a fork and is warm all the way
Sliced tomato
through.
Chopped tomatoes
2. Make red onion salsa by mixing chopped tomatoes, chopped red
Chopped red onion
onion, olive oil and salt and pepper.
Arugula
3. Serve the grilled halibut on a warm Maplehurst Mini Ciabatta
Weston’s Maplehurst Mini Ciabatta Slider Olive oil Salt and pepper
Slider topped with sliced tomato, red onion and arugula.
CLASSIC CROQUE MADAME Ingredients: 2 slices of smoked ham Sliced Gruyere cheese
Method: 1. Butter two slices of Weston’s Maplehurst Texas Sliced White Bread and lay them on a hot grill.
1 Egg
2. Top one piece of bread with slices of ham and Gruyere cheese.
2 tablespoons of homemade Béchamel sauce
3. While cheese is melting and ham is heating, crack an egg on a
Weston Maplehurst Texas Sliced White Bread
hot pan and fry lightly making sure the middle is still soft.
Salt and pepper
4. Spoon 2 tablespoons of homemade Béchamel sauce on the piece of bread with the ham and cheese on it. Top with second piece of bread and flip sandwich a few times. 5. Plate and top with the fried egg for a delicious Croque Madame sandwich.
ROASTED PORK FLATBREAD W/SWEET PEPPERS AND FENNEL Ingredients: 12 12” Garlic Herb Wraps (10252) 3 1/2 lbs. bone-in pork shoulder 6 whole garlic cloves 1/4 cup fresh rosemary, minced and divided
Method: 1. Preheat a convection oven to 350°F on low fan. Cut small incisions in the pork shoulder and insert a whole garlic clove into each, rub the entire shoulder with half the rosemary, fennel seeds, salt and pepper.
1/4 cup whole fennel seeds, toasted and ground
2. Transfer pork to wire rack in shallow hotel pan, add a small
2 tbsp. salt
amount of water to the bottom of the pan and cover with foil. Roast
1 tbsp. pepper
for 1½ hours covered and another 1½ hours uncovered or until fork
60 slices provolone cheese
tender.
30 oz. spinach sauteed, seasoned and drained Pickled sweet peppers and fennel
3. Hand shred pork into small bite size pieces, add reserved rosemary and adjust seasoning if necessary 4. Lay 5 slices of provolone across a Garlic Herb Wrap. Layer 2 1/2 ounces of cooked spinach, 3 1/2 ounces of pork and bake in oven for 6-7 minutes or until cheese is melted and wrap is crisp. 5. Garnish with pickled sweet peppers and fennel.
MAPLE-BACON & APPLE GRILLED CHEESE Ingredients: 12 10� Hearty Grains Tortillas (33825) 18 oz. Gouda, thin-sliced and divided 36 slices of peppered bacon, thick cut and cooked 12 oz. Fuji apples, thinly sliced 12 oz. Granny Smith apples, thinly sliced 1 1/2 cups of maple syrup
Method: 1. Preheat a griddle or flat top grill to medium heat. 2. To build: On one half of tortilla, place 1.0 oz. Gouda and drizzle 2 tbsp. maple syrup. Folde over, place on griddle, allow to brown, flip, allow to brown. 3. Bias cut into wedges and serve.
SEASONED STUFFERS Ingredients: 6 10” Spinach Herb Wraps (20119) 8 oz. stuffing bread, dry 1/2 tsp. rosemary, dry 1 tsp. thyme, dry
Method: 1. In a large bowl, combine the dry stuffing bread, herbs, carrots, and onions. Slowly add the chicken stock until just moistened throughout. Adjust moisture level to desired taste. Fold in the pork sausage crumbles, and adjust seasonings to taste.
1 tbsp. parsley, fresh, chopped
2. Preheat a conventional oven to 375°F.
1/2 cup carrots, diced and sautéed
3. Cut each tortilla into 4 wedges. To create the shape: with the
1/2 cup onions, diced and sautéed
rounded edge towards you, roll the tortilla so the two edges meet,
2 1/2 cups of chicken stock
and brush with egg wash to seal. Place on a parchment lined sheet
1/2 lb. pork sausage cooked and crumbled
tray and bake for 8 minutes or until slightly crisp. Remove from
Salt and pepper to taste Egg, lightly beaten as needed
oven and fill each cone with ¼ cup of stuffing, and place back into the oven. Finish baking for 8-10 minutes, or until the inside is hot and the tortilla is crispy. 4. To serve: lay them down on a platter for easy serving, or stand up-right so they look like a field of holiday trees.