Dish! - 2023 Issue 6 - Late Summer Edition

Chislic on a Stick

8 oz Cowboy candy (931968)

2 each Kabob sticks

6 oz Seashore fries (963790) cooked as directed

1 1/2 oz Ken’s Avocado Ranch (632520)

Optional Avocado (375050) sliced

PREP | Place the cowboy candy onto kabob stick. Note: do not push the meat together, keep a small space in-between the pieces of meat. Cook in a preheated 350°F fryer approximately 60 – 90 seconds, internal temperature 135-145°F. Serve with seashore fries, drizzle with avocado ranch, and garnish with avocados, (optional).

YIELD | 1

seashore fries

COWBOY CANDY BEEF BITES (931968 – 1/5 lb)

These can also be baked, grilled, sautéed and pan fried.

SEASHORE STYLE FRENCH FRY (963790 – 6/5 lb)

Seashore Style Straight Cut, Skin-On Seasoned. From mild to wild, Lamb’s Seasoned® offers a wide range of flavors for quick and convenient pre-seasoned options. These unique, Seashore-Style® skin-on, thick-cut fries are seasoned with a perfect blend of sea salt, black pepper and garlic.

AVOCADO RANCH DRESSING (632520 – 2/1 gal)

Ken’s Avocado Ranch Dressing adds a touch of Southern flair to any dish it’s paired with.

Apple Burger

1 each 3x1 hamburger Valley Meats (913700)

1 each Baker Boy / Bun Artisan Hamburger (992838)

1 slice Provolone cheese (901830)

Apple topping

1 1/2 cup Apple (370220) cored and diced

1 cup Brussels sprouts (377590) sliced

avocado Ranch

YIELD | 4-6

1/2 cup Diced onions (381368)

2 Tbsp Olive oil (657476)

As needed Apple cider vinegarette (562001)

2-4 each Corn rib (965775) cooked as directed

2 oz Ken’s Avocado Ranch (632520)

PREP | Apple topping – heat a skillet, or on a flattop to med-high heat, add the oil, add the apples, brussels sprouts and onions. Season with salt and pepper to your preference. Sauté until tender. Set aside.

Cook the burger to customers preference, top with provolone cheese. Serve on a toasted bun, top with apple topping, drizzle with apple cider vinegarette. Serve with corn rib and Ken’s Avocado Ranch.

YIELD | 1

3X1 ULTIMATE BURGER BEEF PATTY (913700 – 1/10 lb)

Ultimate Burgers are made with the finest cuts of beef in a 78/22 blend for the great taste of chopped steak. The ‘freeform’ shape and gentle ‘bite’ make this pattie as good as homemade – without all the work!

Individually Quick Frozen.

V’DGZ CORN R’BZ (965775 – 4/4 lb)

V’DGZ™ Corn R’BZ Battered Sweet Corn Ribs. Crispy battered corn-on-the-cob ribs, perfect for saucing. Guests will ask for these again and again. Crispy sweet corn on the cob curls in a light hickory smoked batter.

V’DGZ CORN R’BZ

BRUSSELS SPROUTS (377590 – 1/5 lb)

APPLE CIDER VINAIGRETTE DRESSING (562001 – 2/1 gal)

Combining the crisp flavor of tree-ripened apples with a sweet, cream base, Ken’s Apple Cider Vinaigrette delivers bright, satisfying flavor. Finished with vinegar and a simple touch of black pepper this refrigerated dressing’s makes an ideal choice for cole slaws, salads, vegetables and more.

Asian Beef & Ramen

24 oz Cowboy candy (931968)

4 cups Stir Fry Deluxe Vegetables (963570)

4 packs Ramen Noodles (413040)

2 cups Sweet Teriyaki Sauce (561398)

As needed Sesame seeds (472642) toasted

PREP | Boil 2 quarts of water in a saucepan, add noodles and cook for 2-3 minutes stirring occasionally. (you will not need the seasoning pack). Drain.

Heat a large skillet/sauté pan over med-high heat. Add the olive oil when pan is hot. Then add the beef cook for a few minutes, add the vegetables, continue to cook, add the ramen and sauce, heat until hot. Plate, sprinkle with sesame seeds.

YIELD | 4

sesame seeds adD a nice touch to your presentation

COWBOY CANDY BEEF BITES (931968 – 1/5 lb)

These can also be baked, grilled, sautéed and pan fried.

VEGETABLE STIR FRY DELUXE (963570 – 12/2 lb)

Really deluxe! This is a colorful, delicious blend with big cuts and portions of broccoli, carrots, water chestnuts, Chinese pea pods, mushrooms, celery, baby cob corn, onions, red peppers and yellow carrots.

CHICKEN NOODLE RAMEN (413040 – 24/3 oz)

SWEET TERIYAKI SAUCE (561398 – 4/64oz)

Sweet Teriyaki Wing Sauce & Glaze. Sweet pineapple, savory soy sauce, and toasted sesame seeds make this sauce a go-to on everything from stir-fry to wings.

ASIAN BEEF & RAMEN ASIAN BEEF & RAMEN

BBQ Bowl

24 oz Hormel Foods Brisket Burnt Ends (802920)

18 oz Austin Blues Pit Smoked Pulled Pork (802930)

3 cups Steakhouse Coleslaw (905708)

24 each Mccain Corn Nuggets (961780) cooked as directed

12 oz Onion Tangler (964130) cooked as directed

As needed Green onions (361010) diced

BBQ beans

32 oz Bush Brothers Baked Bean, drained (600190)

1 cup BBQ Sauce (631800)

2 Tbsp Brown sugar (474420)

1/3 cup Diced onions (381368)

1 cup Austin Blues Pit Smoked Pulled Pork (802930)

PREP | BBQ beans – Mix the beans, BBQ sauce, brown sugar, diced onions, and pork together. Place into a saucepan, simmer over a low medium heat until onions are tender. Approximately 20-30 minutes. Stir occasionally to prevent from burning. Heat the burnt ends and pork.

Build your bowl.

YIELD | 6

AUSTIN BLUES BEEF BRISKET BURNT ENDS (802920 – 2/5 lb)

Pit Smoked Beef Brisket Burnt Ends. Hormel uses 100% real hardwood logs, starting with their own unique blend of hickory and oak sourced from Texas. Fully cooked, beef brisket burnt ends start with a trimmed brisket. Rubbed generously with seasoning and are smoked up to 16 hours. Premium, pit smoked beef brisket burnt ends that will distinguish your dishes with rich, smoky flavors and perfect tenderness.

LABOR SAVING IDEA

Tip:

BBQ BOWL BBQ BOWL

AUSTIN BLUES PIT SMOKED PULLED PORK (802930 – 2/5 lb)

Pit Smoked Pulled Pork. Hormel uses 100% real hardwood logs, starting with their own unique blend of hickory and oak sourced from Texas. Before smoking these pork shoulders, they are rubbed generously with seasoning, then after smoking, hand pulled. A whole new level of true Texas BBQ. Premium, pit smoked pork shoulder that will distinguish your dishes with rich, smoky flavors and perfect tenderness. All fully prepared, all meticulously crafted.

STEAKHOUSE COLESLAW (905708 – 2/4 lb)

A hearty coleslaw made with chopped cabbage, shredded carrots, fresh green bell peppers and celery seed in a creamy dressing.

BATTERED CORN NUGGETS (961780 – 6/2 lb)

Sweet, Grade A creamed-style sweet corn coated with a crispy batter for a unique offering.

BREADED ONION TANGLER 1/8 INCH (964130 – 6/2 lb)

Moore’s® Onion Tanglers® Brand Breaded Onion Silvers are sweet 1/8 inch onion silvers covered in a light, made-fromscratch-style breading.

Chicken Apple Salad

4 oz Spring mix (360676)

8 oz Chopped romaine (380378)

4 each Chicken Breast Boneless Skinless (968270)

As needed Rotisserie Chicken seasoning (472591)

2 each Apple (370220) cored and thin sliced

4 oz Walnuts (461181) chopped

4 oz Feta (905848)

8 oz Apple cider vinegarette (562001)

4-8 each Bread sticks (343456)

PREP | Season the chicken breasts with Rotisserie Chicken seasoning, grill chicken to an internal temp of 165°F. Let rest for a few minutes, slice.

Toss spring mix and romaine together, place into bowls or on plates. Top with remaining ingredients. Serve with bread sticks.

YIELD | 4

BONELESS SKINLESS CHICKEN BREAST 6 OUNCE

(968270 – 26/6 oz)

Ready to cook right out of the bag, preportioned Perdue Harvestland Individually Frozen 6 oz Boneless, Skinless Breasts are made with only all-natural chicken, raised on a 100% vegetarian diet with No Antibiotics Ever! Sourced from our small bird program, these boneless, skinless chicken breasts deliver texture and tenderness others can’t match. Individually frozen for ease of use and marinated to deliver a moist tender bite every time. No artificial ingredients. Certified Gluten-Free.

ROTISSERIE CHICKEN SEASONING

(472591 – 1/24 oz)

Rotisserie Chicken Seasoning provides uncompromisingly delicious, traditional, slow-roasted, rotisserie flavor with or without a rotisserie oven. It is blended for flavor without added MSG. Rotisserie Chicken Seasoning is a blend of salt, onion, paprika, spices, garlic, and citric acid.

CHICKEN CHICKEN

Corn Harvest Chicken

YIELD | 4

4 each Chicken Breast Battered Sous Vide (805458 ) cooked

As needed Panko crumbs (908620)

As needed Guacamole and More seasoning (475911)

24 oz Red potatoes (361560) cut into cubes

As needed Olive oil (657476)

As needed Montreal steak seasoning (471181)

As needed Cranberry nut brussels sprouts

YIELD | 4

cranberry nut

brussels sprouts

2lbs Brussels sprouts (377590)

roasted corn salsa adDs a splash of colOr to this dish

YIELD | 8

1/2 cup Walnuts (461181) chopped

1/2 cup Cranberries Dried Infused (581750)

1/4 cup Olive oil (657476)

As needed Salt

As needed Pepper

roasted corn salsa

3 cups Corn Flame Roasted (90396340) thawed

YIELD | 8

1/4 cup Diced jalapeños (361280)

1/4 cup Red onion (361112) diced

1/4 cup Tomatoes (362025) diced

1/4 cup Cilantro (360490) chopped

1/3 cup Lime juice (733101)

As needed Salt

As needed Pepper

PREP | Roasted corn salsa – toss together all ingredients. Season with salt and pepper. Set aside.

Chicken – season with guacamole and more seasoning, dredge in the panko crumbs. Set onto a pan lined with parchment paper, hold until ready to serve. Deep fry for approximately 2 1/2 -3 minutes.

Potatoes – toss potatoes with olive oil and Montreal seasoning. Roast in a 375°F preheated oven until tender.

Brussels Sprouts – trim and cut Brussels Sprouts into halves, toss with dried cranberries, walnuts and olive oil. Place on baking pan, roast in a 400°F oven until tender and browned. Season with salt and pepper to taste.

Build your plate.

BATTERED SOUS VIDE COOKED CHICKEN BREAST

(805458 – 2/10 pc)

Battered Sous Vide Cooked Chicken Breast. Wet liquid batter. Half the operational time in fryer as other breaded chicken breasts. Whole muscle, one-of-a-kind eating experience and no raw chicken handling. Differentiated performance and customizable with other dry mixes or spices. Flat packs of 10 breasts with easy handling to thaw in cooler. Delicious chicken and ontrend claim. No Antibiotics Ever. Fry time 3 minutes. Ships frozen. To thaw, lay flat on sheet tray in cooler. 3 bags fit perfectly on each full sheet tray. Must be fully thawed. Deep fry approximately 2-1/2 to 3 minutes at 350 degrees. Time may vary depending on equipment. NOT BAKEABLE, HOWEVER, ONCE DEEP FRIED, IT CAN BE REHEATED IN AN AIR FRYER WITH GOOD RESULTS.

FLAME ROASTED CORN (90396340 – 1/20 lb)

Flame Roasted Corn. This flame-roasted cut corn has been prepared for readyto-eat (RTE) applications, offering the flexibility to thaw and serve them, with no additional cooking required or heat them for hot applications. 6-day refrigerated shelf life. Thaw and serve. Consistent quality no matter who’s prepping. Reduces costly labor - no chopping or waste.

CORN HARVEST CHICKEN CORN HARVEST CHICKEN

LABOR SAVING IDEA

LABOR SAVING IDEA

Smoked Sausage & Apple Flatbread

1 each Rich’s Flatbread Rustic Oval (908600)

3 oz Pizza sauce (551730)

3 oz Black oak rope smoked sausage (910000) sliced thin

1/2 each Apple (370220) cored and sliced

2 oz Shredded cheddar cheese (354590)

5 slices Fresh mozzarella (938950)

1/4 cup Corn Flame Roasted (90396340) thawed

2 oz Roasted pepper & onion blend (962860)

4-5 each McCain seasoned & coated Brussels sprouts (965795) cooked as directed, cut in halves

PREP | Preheat oven to 425°F.

Spread the crust with the pizza sauce, top with smoked sausage, and apples, top with the cheddar & mozzarella cheese, the corn, and pepper onion blend. Cook until hot throughout and cheese is melted. Approximately 8-11 minutes. Top with brussels sprouts, cut and serve.

YIELD | shareable app

FLAME ROASTED CORN

(90396340 – 1/20 lb)

Flame Roasted Corn. This flame-roasted cut corn has been prepared for readyto-eat (RTE) applications, offering the flexibility to thaw and serve them, with no additional cooking required or heat them for hot applications. 6-day refrigerated shelf life. Thaw and serve. Consistent quality no matter who’s prepping. Reduces costly labor - no chopping or waste.

PEPPER ONION FLAME ROASTED VEGETABLE MIX

(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.

LABOR SAVING IDEA

LABOR SAVING IDEA

Brussels With some Jaz Z!

V’DGZ BRUSS’LZ (965795 – 4/3 lb)

V’DGZ™ BRUSS’LZ. Lightly seasoned Brussels sprout halves with a crispy crust. A playful, crispy take on Brussels sprouts!

PARBAKED RUSTIC OVAL FLATBREAD - 12X5 (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.

SMOKED BLACK OAK ROPE FULLY COOKED SAUSAGE (910000 – 1/11 lb)

Black Oak® Smoked Sausage made with Turkey, Pork, and Beef is 100% USDAinspected meat and natural casings with a unique blend of seasonings for great tasting smoked sausage flavor. Endless rope, no MSG. Hardwood smoked for rich, distinctive Hillshire Farm flavor. Made with natural casings to seal in natural flavor and juices. Gas-flush packaging for optimum flavor and maximum freshness. Fully cooked, simply heat and serve.

Grain & Sweet Corn Chicken Bowl deconstructed

4 each Chicken Breast Boneless Skinless (968270)

1/2 bag Quinoa & Vegetable Orzo Blend (900968)

4 strips Bacon (924600) cooked and chopped

1 cup Corn Flame Roasted (90396340) thawed

6 each Slices of tomatoes cut in half (362012) optional

12 slices Avocado (375050)

As needed Poppy Seed dressing (630220)

PREP | Quinoa blend - Heat 2 Tbsp. oil in a skillet on MED-HIGH heat. Sauté half bag of frozen product and flame roasted corn for 7 minutes, covered, stirring frequently. After cooked, add bacon.

Season the chicken breasts with salt & pepper grill chicken to an internal temp of 165°F. Let rest for a few minutes, slice. Build your plate.

YIELD | 4

BONELESS SKINLESS CHICKEN BREAST

6 OUNCE

(968270 – 26/6 oz)

Ready to cook right out of the bag, preportioned Perdue Harvestland Individually

Frozen 6 oz Boneless, Skinless Breasts are made with only all-natural chicken, raised on a 100% vegetarian diet with No Antibiotics

Ever! Sourced from our small bird program, these boneless, skinless chicken breasts deliver texture and tenderness others can’t match. Individually frozen for ease of use and marinated to deliver a moist tender bite every time. No artificial ingredients. Certified Gluten-Free.

QUINOA & ORZO VEGETABLE BLEND (900968 – 6/2.5 lb)

Quinoa & Vegetable Orzo Blend Simplot

Good Grains(TM) feature nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to the palates of today’s health-conscious consumers. This blend features mixedgrain orzo pasta made from whole wheat, amaranth, quinoa and teff, plus red and brown rices, quinoa, lentils and vegetables.

BACON LAYOUT 14-18 COUNT (924600 – 1/15 lb)

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

AVOCADO

(375050 – 1/48 ct)

Fresh Hass Avocados are high-quality avocados known for their exceptional taste, creamy texture, and vibrant green color with dark green bumpy skin. These avocados are sourced from Hass avocado trees, which are renowned for producing some of the besttasting avocados in the world. Packed in a 48 count case.

POPPYSEED DRESSING (630220 – 2/1 gal)

Hidden Valley® Poppyseed Dressing is a thin-bodied dressing with a sweet flavor and aroma, containing numerous specks and poppy seeds.

Wild Berry Dessert Bowl

1 #8 scoop Butter Pecan ice cream (990240)

1 #8 scoop Wild berry blast high pie (980630) Bake as directed. Let cool before serving. As needed White chocolate sauce (733180)

Seasonal fresh berries

As needed On top (988060)

PREP | Scoop ice cream into a serving dish, spread the ice cream to make a small well in the center. Using a #8 disher, scoop the pie place into the ice cream well. Drizzle with the white chocolate, top with on top, and berries.

YIELD | shareable dessert

UNBAKED WILD BERRY BLAST HIGH PIE (980630 – 6/10 in)

Bold flavors baked right into these pie crusts and fillings put a whole new twist on tradition. An enticing blend of flavorful blueberries, raspberries, blackberries and cranberries surrounded by a zesty lemon crust.

WHITE CHOCOLATE SAUCE ( 733180 – 6/.5 gal)

White Chocolate Sauce is the taste of vanilla beans, lightly toasted and blended with cream and sugar.

ON TOP NON DAIRY WHIPPED TOPPING (988060 – 12/16 oz)

Pre-whipped non-dairy topping with a light creamy texture. Packaged in 16 ounce pastry bag with decorator tip and easy-open seal.

Carrot Cake & Butter Pecan Ice Cream

1 slice Bistro Carrot Cake (998150)

4 oz Butter Pecan ice cream (990240)

1 oz Pecan Halves And Pieces Glazed (462340)

As needed Caramel fudge topping (770430)

PREP | Build your dessert plate.

YIELD | 1

BISTRO COLLECTION 3-LAYER CARROT CAKE - 14 SLICES (998150 – 2/76 oz)

Lightly spiced cake with carrots, raisins, pecans and cinnamon cream cheese icing, hand-finished with real cream cheese frosting, buttercream carrots and walnuts.

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