Dish! - 2023 Issue 3 - Lent & St. Patricks Day Edition

Shareable Fish & Chips

6-8 each Guinness battered cod (927900) cooked as directed

12 oz Seashore flat style fry (900048) cooked as directed

4 oz Tartar sauce (630060)

As needed Lemon (376110) wedges or slices (optional)

PREP | Build platter

YIELD | 2-3

GUINNESS BATTERED COD FILLET - 2 OZ (927900 – 1/10 lb)

High Liner Foodservice Guinness™ Battered Cod Fillets are as unique as their star ingredient: The world’s number one stout. Carefully dipped in batter made with legendary real Guinness™, each fillet goes from oven or fryer to plate in minutes. This creates a distinctively robust flavored crunchy, moist flaky fish bite with the consistency and plate appeal you demand. The result is a dining experience even nonbeer lovers will crave.

SEASHORE STYLE FLAT FRENCH FRY (900048 – 6/5 lb)

Seashore-Style® Flats Skin-On Frozen

French Fries. From mild to wild, Lamb’s Seasoned® offers a wide range of flavors for quick and convenient pre-seasoned options. The Seashore-Style® Flats are a unique cut providing a crispy crunch with a batter that’s seasoned with sea salt, cracked black pepper and garlic.

YOU CAN NEVER GO WRONG WITH YOU CAN NEVER GO WRONG WITH

WRONG FISH AND CHIPS WRONG FISH AND CHIPS

Tex-Mex Craft Beer Battered Cod Salad

2 each King & Prince Mrs. Friday’s® Craft Beer

Battered™ Cod Fillets 2 oz (955940), prepared

4 oz C.H. Robinson Chopped Romaine (360435)

1 oz Bix Diced Tomatoes (380248)

2 oz ConAgra Rosarita®

Medium Green Chile

Tomato Salsa (561190)

2 oz Kemps Sour Cream (900540)

1 oz Crumbled Feta Cheese (905848)

1 oz Shredded Cheddar Cheese (900861)

1/2 oz Sugar Foods Fresh

Gourmet® Tri-Color

Tortilla Strips (412340)

1 Tbsp C.H. Robinson Green

Onions (361013), diced

As needed C.H. Robinson Cilantro (360490)

1 wedge Wholesale Lime (376212)

PREP | Build salad

YIELD | 1

CRAFT BEER BATTERED COD FILLET - 2 OZ

(955940 – 4/2.5 lb)

With craft beer popularity on the rise, over 45% of Americans are ordering more craft beer away from home than 3 years ago. We hand-fillet 100% natural, chemical free, whole muscle cod and coat them with a crisp, thick batter featuring Samuel Adams® Boston Lager. Add this new back-of-house beer battered fish to your menu and save on labor cost.

TRICOLOR TORTILLA STRIPS

(412340 – 10/2.5 lb)

These toppings deliver on taste and texture and give you the variety you need to make your salad offering uniquie. Upscale your salad offering with this highly profitable item that adds a sophisticated edge to any salad base.

SHRIMP PO BOY WITH JALAPEÑO MOJITO LIME MAYO

Shrimp Po Boy

6 oz King & Prince Mrs. Friday’s® Breaded Buttermilk

Popcorn Shrimp (924120)

As needed McCormick Cajun

Seasoning (472171)

1 each Vie de France French Mini Alpine Bread Loaf (992590)

2 each Bix Tomato Slices (348109)

1 oz Bix Shredded Lettuce (360731)

3-4 each Kaiser Dill Pickle Sliced Crinkle Cut 1/8 Inch (610610)

2 oz Jalapeño Mojito Lime Mayo (see recipe)

PREP | Fry shrimp as directed. Immediately toss with Cajun seasoning. Build sandwich on loaf with seasoned shrimp, tomato slices, shredded lettuce and pickle slices. Serve with Jalapeño Mojito Lime Mayo.

YIELD | 1

Jalapeno Mojito Lime Mayo

2 cups Ventura Classic Gourmet® Select Real Mayonnaise (631381)

3 each Capital City Jalapeño Peppers (361280), seeded, chopped

1/4 cup C.H. Robinson Cilantro (360490), chopped

2 tsp McCormick Grill

Mates® Mojito Lime

Seasoning (470041)

PREP | Combine ingredients. Let sit for 2 hours before serving.

YIELD | 8

BUTTERMILK BREADED POPCORN SHRIMP (924120 – 4/2.5 lb)

Mrs. Friday’s® Buttermilk Breaded Popcorn Shrimp 60-90 count. Select, round, tail-off shrimp are coated with a country buttermilk breading for a hearty crunch. These 75 count shrimp are easily prepared in the oven or fryer. Perfect for appetizers, seafood salads, kids meals or casual entrees.

Crab Cake Sandwich

1ea King & Prince Gourmet Seafood Crab Cake – 3 oz (927410)

As needed Kemps Buttermilk (904128)

As needed Kerry Golden Dipt Japanese Panko Breadcrumbs (415090)

PREP | Slack out crab cake. Press it with your hands to make a patty. Dip into buttermilk, then into panko, pressing the panko onto the cake. Pan fry or grill with oil until browned, flip and continue to cook until internal temperature reaches 165°F.

YIELD | 1

Spicy Aioli

1 qt Ventura Heavy Duty Mayonnaise (630248)

1 can Roland Chipotle Peppers in Adobo Sauce (561180), minced

1 Tbsp Clement Pappas & Co. Inc. 100% Lime Juice (733101)

2 tsp Kosher Salt (473161)

PREP | Mix all ingredients together.

Finishing - Serve crab cake on a toasted Rotella’s Split Top Gourmet Hamburger Bun (994000) with fries and aioli.

YIELD | 18-2 oz

GOURMET CRAB CAKE - 3 OZ (927410 – 4/2.5 lb)

The King & Prince Seafood Gourmet Seafood Crab Cake offers a new twist on an American classic while providing exciting ways to expand your menu. With their hand-made appearance, irresistible flavor, versatility and value, the King & Prince Gourmet Seafood Cake products are guest-pleasing additions to any menu. From freezer to oven or freezer to flat-top, these 3 oz. Gourmet Seafood Cakes are specially formulated to accentuate the delicate, sweet taste of premium quality crab. Serve with your favorite complimentary saue. These cakes can also be grilled on the flat-topand if lightly chopped after grilling, are great served as crab wraps.

CRAB CAKE WITH SPICY CRAB CAKE WITH SPICY

SANDWICH AIOLI SANDWICH AIOLI

Potato bacon & cabbage soup

1 each Potato w/bacon soup (943230) thawed

64 oz Whole milk (347420)

4 lbs Raw cabbage (360111) large chopped

12-16 slices Bacon (924600) cooked crisp (optional), chopped

As needed Green onions (361010) diced

PREP | In a small stock pot, boil the cabbage until tender, drain well.

Heat soup as director, add the cooked cabbage.

When serving top with bacon and green onions.

YIELD | 12-16

LABOR SAVING IDEA

Tip: Slice bacon while still frozen then toss into the frying pan.

ON

A LITTLE TWIST ON A LITTLE TWIST

POTATO WITH BACON CONDENSED SOUP (943230 – 4/4 lb)

This hearty cream soup features large chunks of potatoes, carrots, celery, bacon bits and green bell peppers.

BACON 14-18 COUNT (924600 – 1/15 lb)

Farmland Gold Medal Bacon is center-cut from smaller, leaner bellies. This bacon is double-smoked.

GREEN ONION ICELESS (361010 – 4/2 lb)

POTATO BACON SOUP POTATO BACON SOUP

Corned beef hash

3 lbs Cooked corned beef (930640) shredded

1 bag Roasted peppers & onion (962860)

1 Tbsp Minced garlic (391021)

As needed Olive oil (620591)

As needed Black pepper to taste (472538)

2 Tbsp Frank’s hot sauce (560771)

50 each Homestyle pancakes (941650) cooked as directed

10 each Eggs, cooked any style (380130 ) (optional)

PREP | On a griddle or sauté pan, heat the oil, add the corned beef, and pepper mixture. Sauté tossing together. Add the garlic the last minute or two before finish heating, toss with hot sauce, season with black pepper. Serve with potatoes, and egg (optional)

YIELD | 10

CORNED BEEF BRISKET RAW

(930640 – 2/11-19 lb)

FLAME ROASTED PEPPERS & ONIONS BLEND

(962860 – 6/2.5 lb)

Blend Ratio: 23% Roasted Green Pepper Strips; 23% Roasted Red Pepper Strips; 54% Yellow Onion Strips. Roasted 1/2” red and green bell pepper strips and yellow onion strips; seasoned with a blend of fajita-type seasoning. Great as a pizza topping or in pasta, sandwiches, salads, quesadillas and other entrées. Quick prep: Just heat and serve.

HOMESTYLE MINI POTATO PANCAKE

(941650 – 6/3 lb)

Fun-sized shredded potato mini pancakes with light seasoning that work great as a side, snack or appetizer. Ideal for fryer and oven applications.

Shepherd's pie flatbread

1 each Rustic oval flatbread (908600)

6 oz Hashbrowns (361525)

As needed Oil Phase (996040)

As needed Montreal seasoning (471181)

6 oz Ground beef (930920) cooked, drained, and crumbled

As needed Salt & pepper

2 oz Sliced mushrooms (360970)

1 oz Sliced red onions (361035)

1 oz Shredded carrots (360251)

1-2 oz Peas (962578)

5 each Grape tomatoes (362070) cut in half

As needed Olive oil (620591)

1 tsp Minced garlic (391021)

1/4 tsp Thyme (472661)

3 oz Shredded Swiss or Shredded mozzarella (903768) (906920)

PREP | Hashbrowns – grill the hashbrowns with phase and Montreal seasoning. You can cook them as much as you like. They just need to be cooked a bit, 2-3 minutes.

Brush the flatbread with olive oil, minced garlic and sprinkle the thyme over. Top with remaining ingredients. Cook at 425° until the cheese is melted and heated throughout to 165°.

Cut and serve

YIELD | 2 shareable

SHEPHERD’S PIE A LITTLE DIFFERENT SHEPHERD’S PIE A LITTLE DIFFERENT

RUSTIC FLATBREAD OVAL 12 INCH X 5 INCH (908600 - 48/4.8 oz)

12 inch x 5 inch oval, parbaked traditional flatbread. Light-to medium-baked rustic appearance with light toast marks on top and light brown grill marks on bottom.

DIFFERENT DIFFERENT

MONTREAL STEAK SEASONING (471181 - 1/29 oz)

Montreal Steak Seasoning blends salt, black pepper and other spices, garlic,partially hydrogenated soy oil, extractives of paprika and other spice, redpepper, and BHT (as an antioxidant). It is specially blended to enhance theflavor of grilled meats and vegetables without the use of added MSG.

Chicken Wings

1 lb Steamed wings (976710)

As needed Green onions (361010)

PREP | Steam wings as per instructions.

YIELD | 2-3

Guinness glaze

32 oz Sweet & spicy BBQ sauce (631800)

24 oz Guinness beer or other dark beer

1 cup Honey (757301)

2 Tbsp Brown sugar (474420)

PREP | Prepping the glaze – add the beer in a pan. Heat over a med-high heat, bring to a boil, reduce heat to a simmer, reduce until volume is half. Add the BBQ sauce, honey, and brown sugar. Simmer for an additional 10 minutes. Stir occasionally to prevent from burning. Cook wings as directed, toss with sauce, garnish with green onions. Note: if you are wanting a sticky texture, after tossing them in the sauce, place in a hot oven for a couple of minutes or under a salamander.

YIELD | 3-4# of wings

CHICKEN WING STEAMED MEDIUM FULLY COOKED (976710 - 2/5 lb)

Perdue Medium Steamed Wing Portions are fully cooked for increased food safety and faster preparation and are an easy alternative to raw individually frozen or even fresh wings. 10-14 count per pound. The savory wings taste great alone or as a carrier for your signature sauces! Individually frozen for ease of use. Our Chickens are hatched, raised and harvested in the USA with high standards of animal care on independent family farms.

SWEET AND SPICY BBQ SAUCE (631800 - 4/1 gal)

Smoke House Sweet & Spicy Barbecue Sauce is a blend of tangy tomatoes, black pepper, premium quality vinegar and natural spices, pineapple juice concentrate and tamarind extract.

GUINNESS WINGS GUINNESS WINGS

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Martin Bros. Distributing

Just in time for St. Pats!

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RUEBEN BURRITO RUEBEN BURRITO

Rueben grilled stuffed burrito

1 lb Cooked corned beef (930640) sliced

4 each 12” tortilla (948550)

12 oz Kraut (610560) heated and drained well

4-6 oz 1000 Island (630928)

6 oz Shredded Swiss cheese (903768)

20 oz Seasoned potato wedges (960970) cooked as directed 2 each Dill pickles (610430) cut PREP | Lay out your tortilla shell. Fill the middle of the shell with the corned beef, kraut, Swiss cheese, 1000 Island. Fold and tuff in sides and roll to seal. Place onto a griddle or large sauté pan over a medium heat. Brown on both sides. Serve with fries and pickle.

YIELD | 4

FLOUR TORTILLA - 12 IN

(948550 - 8/12 ct)

12 inch Heat Pressed Flour Tortilla. Off-white to light cream in color, with bready characteristics. designed to perform in texture and taste while it serves as the perfect vehicle for all flavors, from traditional to inspired. They are tender, pliable, and easy to roll and fold.

SAVORY BATTERED POTATO WEDGE - 10 CUT

(960970 - 6/5 lb)

Savory batter gives a signature look and taste that will attract customers. Take-out customers get a hot, crispy fry that they can eat with or without ketchup. Throw away fewer fries. Please large groups when used as a low-cost appetizer. Increased servings and profits per case. Great second fry alternative.

Cooking the Corned Beef

Everyone has their own ways and tricks of cooking corned beef. The best results we’ve experience for flavor, looks, and shrink was roasting/steam. You can do the boil method if you wish.

1. Preheat your oven to 450 degrees.

2. In a full size 4” hotel pan, place a baking screen in the bottom.

3. Remove the packaging from the corned beef. Make sure to drain the meat well. You can soak, rinse your brisket to reduce the salt. Place the corned beef onto the screen. If you wish to add any of your own seasoning, this is the time to do it. Some will come with seasoning pack or have the seasoning in with the brisket. If you decide to add your own seasoning, remember what corned beef is brined with salt and may get a little too salty if using items with a higher sodium.

4. Place into preheated oven. Roast for 15-20 minutes. The brisket will start to turn color. Remove from oven. Add water to the bottom of the pan approx. 1”. It should come up to the screen at least.

6. Cover pan tightly with foil. Do not let the foil rest on the meat. Make a little tent if needed.

5. Reduce oven to 275 degrees.

7. Place back into the oven. Continue to roast until tender. Time will vary. Allow at least 45 – 60 minutes per pound. It could take an hour or more per pound. All ovens will vary. An in internal temperature of at least 180-185 degrees, should be tender.

8. Remove from the oven, open the foil. (if you would like a darker outside, take the foil off at least 30 minutes before finish cooking.) Let rest for at least 20 minutes before cutting.

9. Slicing the brisket. Always slice against the grain. A brisket is made up of the flat and point. The grains will change. You can separate the point from the flat. This will help to keep the grain in the correct direction. The point will be at the thicker end and is divided with a thick piece of fat. This is where you would separate the two.

Cooking tips:

• Trimming the fat. A lot of folks will trim before cooking. if there is a lot of fat, I would take some off. Not too much. I trim more off after cooking and resting.

• Make sure this meat rest for a minimum of 20 minutes. If using on an as needed basis, you can wrap and cool. Cut and lightly heat as needed.

• Overcooking sliced corned beef will dry out and get tough.

• Brisket do much better low and slow cooking. low temperature for a longer time.

• When not using the brisket. Tightly wrap.

Corned beef mac & cheese

1 bag Mrs. Gerry’s gourmet mac & cheese (361595)

24-32 oz Cooked Corned beef (930640) shredded

8 oz Shredded Swiss cheese (903768)

As needed Green onions (361010) diced

8 slices Bacon (924600) cooked crisp and chopped

PREP | Heat the mac & cheese as directed. Place the mac & cheese in the vessel that you will be serving it in, add your corned beef, mix it in a bit, top with cheese, melt. Top with bacon and green onions before serving YIELD | 8

GOURMET WHITE MACARONI AND CHEESE (361595 - 4/5 lb)

Mini penne pasta covered in a rich, creamy white sauce made with Monterey Jack, Cheddar, pepper jack, provolone and Asiago cheeses.

FEATHER SHREDDED SWISS CHEESE (903768 - 1/5 lb)

A natural cheese with a firm body and mellow nutlike flavor. It has many shiny eyes of various sizes and pale yellow color.

CORNED BEEF MAC & CHEESE CORNED BEEF MAC & CHEESE

Classic Corned beef with roasted cabbage

3 lbs Cooked corned beef (930640) sliced

1 each Large head of cabbage (360111) cut into 1/8”

3 lbs Red potatoes (361560) cut into wedges or large pieces, boiled

2 lbs Carrots (360300) cleaned, peeled, and cut

As needed Salt

As needed Pepper

As needed Garlic powder

PREP | Preheat oven to 375°.

Parboil the potatoes, carrots, and cabbage. Drain, place onto a prepared sheet pan. Roast in the oven until vegetables start to roast and turn brown.

Heat the corned beef, serve with vegetables. Drizzle with balsamic reduction.

YIELD | 8

Balsamic reduction

2 cups Balsamic vinegar (600880)

1/2 cup Honey (757301)

PREP | Put the vinegar and honey in a saucepan, bring to a boil, reduce to a simmer. Reduce until it reduces to half the volume.

YIELD | 8

CLASSIC CLASSIC

GREEN CABBAGE

(360111 – 1/10 lb)

Cabbage Green trimmed heads. About 5-6 heads per case.

RED POTATO

(361560 – 1/50 lb)

PREMIUM BALSAMIC VINEGAR

(600880 – 2/5 liter)

Roland Balsamic Vinegar is a sweet and sour vinegar with a heady fragrance.

CORNED BEEF CORNED BEEF

BAILEYS IRISH CREAM CHEESECAKE (90527545 – 2/96 oz)

Rich creamy cheesecake made with a premium cream cheese flavored with real irish cream in a chocolate cookie crust. Topped with creamy irish cream infused.