Dish! - 2022 Issue 10 - Holiday & Dessert Edition

Prime Rib

1 each 12 oz. slice heated prime rib (910625)

4-5 oz Root vegetable, roasted

PREP | Convection Oven

Preheat convection oven to 325°F. Remove plastic. Place product on roasting rack coated with vegetable spray.

Cook uncovered for approximately 2 hours. Remove from oven and let stand 10 minutes before slicing. For immediate consumption. Place a slice of prime rib between leaf lettuce, place on a microwavable plate, cover with plastic wrap, heat in microwave until desired temperature, microwaves will vary.

YIELD | 1

mushroom peppercorn sauce

6 oz Brown gravy mix (504010 ) (1/2 bag)

48 oz Warm water

12 oz Red wine, dry

1 cup Heavy cream (904161)

2 Tbsp Crack pepper (472411)

3 lbs Fresh mushrooms (360940) sautéed

PREP | Pour warm water (100°F/38°C), wine into a saucepan. Gradually add 1/2 bag (6 ounces) of mix to warm water, whisking thoroughly. Bring to a boil (212°F/100°C), stirring frequently. Reduce heat and simmer 3-5 minutes. Add the heavy cream, peppercorn, and mushrooms. Simmer 2-3 more minutes.

YIELD | 16-20

Garlic parmesan mashed potatoes

1 Bag Mashed potatoes (5#) (361570)

1 cup Diced green onion (361010) divided

1/2 cup Grated parmesan (430218)

1/4 cup Minced garlic (391021)

PREP | In a mixing bowl or pan, combine the potatoes, parmesan, garlic, and 1/2 the green onions. Heat. Microwave, heat in the oven.

YIELD | 12-14

PRIME RIB WITH MUSHROOM PEPPERCORN

LABOR

BEEF PRIME RIB RARE SELECT FROZEN (910625 - 2/12.5 lb)

Hillshire Farm® USDA Select Beef Rare Ribeye is rubbed with a special blend of seasonings and slow roasted in its own natural juices for tender, delicious flavor. The unique cooking process ensures an even, rare finish from end-to-end for meat that maintains moisture on carving stations and provides excellent plate coverage. Consistent shape offers easy portioning and uniform slices for quick serving and visual appeal.

PREMIUM MASHED POTATO (361570 - 4/5 lb)

Creamy mashed potatoes made with real russet potatoes, whole milk, butter and cream.

Grilled Prime Rib Sandwich

1 each 8-10 oz. prime cut from the loin (910625)

1 each Onion kaiser roll (987110) toasted

1/4 cup Sautéed onions (361040)

5 oz Seashore fries (963790) cooked as directed

PREP | Grill the prime rib to desired temperature. Serve on toasted bun, topped with onions and sauce. Serve with fries.

YIELD | 1

Blue cheese sauce

32 oz Blue cheese dressing (633200)

16 oz Blue cheese (902850)

2 tsp Black pepper (472538)

PREP | Mix all ingredients together. Hold up to 7 days in the cooler.

YIELD | 16-20

BUN KAISER ONION SLICED 4 INCH (987110 - 6/8 ct)

The Onion Kaiser is bursting with the sweet and savory flavors of roasted onion.

CHUNKY BLUE CHEESE (633200 - 4/1 gal)

A Chunky Blue Cheese Dressing from Highland Market that is blended from creamy blue cheese, garlic and onion with flavorful blue cheese chunks throughout.

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

These unique, Seashore-Style® skin-on, thick-cut fries are seasoned with a perfect blend of sea salt, black pepper and garlic.

GRILLED PRIME RIB SANDWICH

From mild to wild, Lamb’s Seasoned® offers a wide range of flavors for quick and convenient pre-seasoned options. Their back-of-house appearance are perfect for any location.

prime rib

1 each Slice of prime rib (910625) grilled or heated to temperature, seasoning optional.

2 Tbsp Spicy chili onion crisps (562600)

PREP | Convection Oven

Preheat convection oven to 325°F. Remove plastic. Place product on roasting rack coated with vegetable spray.

Cook uncovered for approximately 2 hours. Remove from oven and let stand 10 minutes before slicing. For immediate consumption. Place a slice of prime rib between leaf lettuce, place on a microwavable plate, cover with plastic wrap, heat in microwave until desired temperature, microwaves will vary. Or grill.

Before serving or the last 1-2 minutes of cooking, spread the crispy onion over the top.

YIELD | 1

Grilled sweet potatoes

5-6 oz Fresh sweet potatoes (366310) peeled & sliced

As needed Olive oil (996170) As needed Salt & pepper

PREP | Brush the sweet potato slices with olive oil, season with salt and pepper or your choice of seasoning. Grill until tender.

YIELD | 1

Green bean bundles

1 lb Green beans fresh or frozen (380560) (962468)

4 slices Bacon (915600) par cooked

As needed Garlic powder (472341)

As needed Salt & pepper

PREP | Blanch the green beans for 1-2 minutes. Divide into 4 portions, season with salt, pepper and garlic. Wrap each bundle with a slice of bacon, place onto a baking sheet, place into a 375º preheated oven. Bake until the bacon gets crisp and green beans are tender.

YIELD | 1

Spicy onion prime rib

SPICY CHILI ONION CRISP SPREAD (562600 - 12/7 oz)

Spicy Chili Onion Crisp Spread. Comprised of simple ingredients, Roland® Spicy Chili Onion Crisp has a savory, mild heat with a sweet finish and delectable crunch.

Crown Roast of Pork

2 each Beeler’s bone-in frenched pork loin (934990)

As needed Salt, pepper, garlic granular

As needed Olive oil (996170)

As needed Cotton kitchen string

PREP | Make a shallow vertical cut through the meat halfway between each bone. Your cuts should extend from the bottom of the meat up between each bone to the top of the meat. This will allow you to bend the meat to form a crown. Rub with olive oil, season with salt, pepper and garlic. Form the two loins together to create a crown, tuck the meat under the roast to make it look clean. Tie with string. Place onto a baking pan, if you have a baking rack, place into the pan then place the crown roast onto the rack. Before roasting cover the frenched bones with foil. This will prevent them from looking too charred. Roast in a preheated oven. Start at 425º, roast for 15 minutes, reduce the heat to 325-375º. Oven will vary. Roast until internal temp reaches 145º. Times will vary.

Approximately 1-1 1/2 hours.

YIELD | 16-18

Apple Pecan Stuffing

2 1/2 quarts Stuffing mix (417050)

1 1/2 quarts Water hot water

1 cup Butter or margarine (995080)

2 cups Apples (370220) cored and diced, peeled optional

1 cup Pecans (462068) chopped

PREP | After prepping the apples, place in a saucepan, cover with water, bring to a boil, reduce to a simmer, continue to cook for 3-4 minutes, drain. In a kettle bring the water to a boil, add the butter to melt. Remove from the burner. Add remaining ingredients, mix. Stuff the crown with stuffing, reserve the remaining to serve with the roast.

YIELD | 16-18

PORK RIB RACK FRENCHED

(934990 - 2/7 lb ave)

Pork rib frenched 10 bone rack.

STOVE TOP STUFFING

(417050 - 6/48 oz)

Stove Top Flex Prep Chicken Stuffing Mix is a delicious dinner solution for every season. Ideal for use in restaurants, commercial kitchens, cafeterias and more, our stuffing is made with bread crumbs, cooked chicken, onions, celery and spices.

RIB RACK

Pork Rib Rack

1 each Beeler’s bone-in frenched pork loin (934990)

As needed Yellow mustard (561251)

PREP | Rub the rack with the mustard, combine all the crusting ingredients together. Pat onto the rack, let stand at room temperature for 10-15 minutes before roasting. Place onto a baking pan. Preheat oven to 425º, roast for 10-15 minutes, reduce the temperature to 350º, continue to roast until internal temp reaches 140-145º, letting it rest for 15 minutes will continue to increase the internal temperature. Recommend serving at 145-150º

YIELD | 9

Crusting

1 cup Breadcrumbs (415638)

2 Tbsp Montreal seasoning (471181)

2 tsp Black pepper (472171)

PREP | Mix all ingredients with whisk.

YIELD | 1 rack

Roasted vegetables

2 lb Asparagus (360050) cleaned and trimmed

1 lb Grape tomatoes (362070)

2 Tbsp Olive oil (996170)

As needed Vegetable seasoning (470201)

1/4 cup Grated parmesan (903460)

1/2 cup Bacon (915600) cooked and chopped

3 lb Mini bakers (963050) prepared as directed

PREP | Toss the asparagus and tomatoes with the olive oil and seasoning, roast in a 400º preheated oven until the asparagus become tender and tomatoes start to blister. Serve topped with bacon and parmesan cheese.

YIELD | 9

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).

Ribeye

1 each Bone in rib eye (314870)

As needed Your favorite steak seasoning

PREP | Season and grill the steak to customer’s preference. Remove the bone, cut off the cap, the eye and the tail, slice and serve all sections on a plate. Serve with a couple of sides.

YIELD | 1

Shrimp - upsell

3 each 8-12 ct. shrimp (926770)

As needed Olive oil (996170)

As needed Seafood seasoning (472021)

PREP | Season and grill shrimp, serve with steak as an upsell.

YIELD | 1

DECONSTRUCTED

SEAFOOD SEASONING (472021 - 1/23 oz)

Adds a great smoky cedar flavor to recipes beyond just salmon. Great on fish, beef, poultry and pork.

BEEF RIB EXPORT CHOICE 1920 DOWN (314870 - 4/15/dn)

Shrimp Pasta

8 oz Pasta (480780)

Cooked to al dente 4-5 each 8-12 ct. shrimp (926770) remove tail sauteed or grilled

As needed Salt, pepper, garlic powder 3-4 each Grape tomatoes (362070) cut in half

1 Tbsp Diced Green onions (361010)

2 each Bread sticks (343456) cooked as directed

PREP | In a sauté pan over high heat, add the tomatoes, pasta and 6 oz. of pasta sauce. Cook and toss until heated throughout, add shrimp, plate and garnish with green onions. Serve with bread sticks.

YIELD | 1

Pasta sauce

1 bag Alfredo sauce (502568)

3 Tbsp Spicy onion crisps (562600)

1 tsp Cayenne (472571)

PREP | Mix ingredients together

YIELD | 12-14

PASTA SPAGHETTI 10 INCH (480780 - 2/10 lb)

SHRIMP BLACK TIGER RAW PEELED DEVEINED TAIL ON IQF 8-12 COUNT (926770 - 5/2 lb)

Peeled, Deveined, Tail-on Black Tiger raw shrimp, soaked in salt and sodium tripolyphosphate solution, cut along the back segments 2 - 5.

ALFREDO SAUCE POUCH (502568 - 6/64 oz)

Made with genuine Parmesan and Romano Cheeses plus real cream and butter, this flavorful Alfredo Sauce is packaged in a shelf-stable pouch and is ready to use, without thawing or mixing.

SHRIMP PASTA

Shrimp

3 each 8-12 ct. shrimp (926770)

PREP | Thaw shrimp, set aside

YIELD | 1

lobster stuffing

2 lb pack Lobster sensations (922070) thawed

1/2 lb Cream cheese (903800)

2 cups Crushed Ritz (410578)

1 Tbsp Lemon juice (733120)

1/2 cup Celery (360420) finely chopped

As needed Salt & pepper

PREP | Combine all ingredients, slit open shrimp, stuff into shrimp, roast, grill or bake until cooked.

YIELD | 32-38

Creamy polenta

1 cup Corn meal (460520)

3 cups Water

2 cups Whole milk (347420)

4 oz Butter (995080)

2 tsp Garlic powder (472341)

1/2 cup Grated parmesan cheese (903460)

PREP | In a sauce pan bring the water to a boil, add the cornmeal slowly, whisk at the same time, add the milk, reduce to a low simmer, continue to cook for approximately 20 minutes. Taste making sure that the raw taste of cornmeal is gone. Add remaining ingredients, stir into the polenta.

YIELD | 32-38

Green bean bundles

1 lb Green beans fresh or frozen (380560) (962468)

4 slices Bacon (915600) par cooked

As needed Garlic powder (472341)

As needed Salt & pepper

PREP | Combine all ingredients, slit open shrimp, stuff into shrimp, roast, grill or bake until cooked.

YIELD | 4 bundles

LobsterstuffeDshr

LOBSTER SENSATIONS

(922070 - 6/2 lb)

Create a lobster frenzy with Mrs. Friday’s Lobster Sensations - the only product of its kind to feature real lobster as the first ingredient. Lobster is the first ingredient of this rich, delicious, versatile, and affordable blend of North Atlantic lobster meat and premium surimi seafood.

BACON LAYOUT 18-22 COUNT (915600 - 1/15 lb)

Bacon, single slice Silver Medal label. 18-22 count slices per pound. Hickory smoked.

Prime rib

1 each 2 bones cut from an export ribeye (931649)

As needed Olive oil (996170)

As needed Kosher salt, pepper, & garlic powder

PREP | Prepare the ribeye. After cutting from the loin, French the bones, clean them up to expose the bones. You can prepare this a couple different ways. Sear and cook, cook and reverse sear.

Reverse sear

Preheat the oven to 250°F Rub your prime with olive oil, and seasoning.

Place onto a baking sheet, place into the preheated oven. Cook until your internal temp reaches 5-10º below your finished temp. pull from the oven place onto a grill or skillet. Sear all sides. Remove, let rest 5 minutes before serving.

YIELD | 2-4

Roasted vegetables

1 lb Asparagus (360050) cleaned and trimmed

1/2 lb Grape tomatoes (362070)

1 tbsp Olive oil (996170)

As needed Vegetable seasoning (470201)

1/4 cup Grated parmesan (903460)

1/4 cup Bacon (915600) cooked and chopped

1 lb Mini bakers (963050) prepared as directed

PREP | Toss the asparagus and tomatoes with the olive oil and seasoning, roast in a 400º preheated oven until the asparagus become tender and tomatoes start to blister. Serve topped with bacon and parmesan cheese.

YIELD | 2-4

BEEF RIB

IN CHOICE (931649 - 1/up)

Bone In, Rolled, Tied Choice Export Beef Ribeye

EXPORT BONE

BONE PRIME RIB

STANDARD ASPARAGUS (360050 - 1/11 lb)

Whole Asparagus spears. Store between 33-40 F. 350 - 385 spears per cases on the average.

SPICE VEGETABLE SEASONING GRILLMATE (470201 - 1/20 oz)

McCormick® Grill Mates® Vegetable Seasoning is a veritable potpourri of spices, herbs and vegetables including onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes, leeks and chives, that enhances the naturally delicious flavor of vegetables and vegetable dishes.

Extreme pumpkin shake

12 oz Vanilla ice cream (990890)

1 each Slice pumpkin pie (987710) thawed

1/4 cup Milk (347210)

1 tsp Cinnamon (472248)

As needed Caramel sauce (771360) As needed On top whipped topping (988060)

1/2 each Slice of pumpkin pie (987710) optional garnish

PREP | In a blender combine the ice cream, milk, slice of pie, and cinnamon, blend. In a malt or whatever glass you serve your shake in, drizzle caramel down the inside of the glass. Fill with shake, garnish with the whip, cinnamon and 1/2 slice of pumpkin pie.

YIELD | 1

SHAKE

PUMPKIN PIE PREBAKED PRESLICED (987710 - 6/43 oz)

Pumpkin, nutmeg, and cinnamon a holiday favorite –perfect flavor and consistency. Pre-Sliced for quick and easy plating!

CARAMEL SAUCE ( 771360 - 12/17 oz)

Caramel topping in convenient squeeze bottles and accompanied by a supply of designer tips leaves a perfect finishing touch on your dessert menu items.

Caramel Apple Shake

12 oz Ice cream (990890)

3/4 cup Walker spiced apples (906218)

1/4 cup Caramel sauce (771360)

1/4 cup Milk (347210)

PREP | In a blender combine the ice cream, milk, apples, and caramel sauce, blend. Fill your glass with shake, garnish with the whip, apples and caramel sauce.

YIELD | 1

Garnish

As needed Sliced apples (370220)

As needed On top (988060)

As needed Caramel sauce (771360)

LABOR SAVING IDEA

SPICED APPLES (906218 - 2/5 lb)

ICE CREAM VANILLA QUICKBLEND (990890 - 1/3 gal)

Real ice cream uniquely formulated to provide a softer product at normal dipping temperatures.

Apple Crisp for Two

1 1/2 - 2 cups Walkers Spiced apples (906218)

YIELD | 2

topping

1 cup Oatmeal (423500)

3/4 cup Flour (461028)

1/2 cup Brown sugar (474420)

1 tsp Cinnamon (472248)

4 oz Butter (995090) cut into small pieces

2 scoops Ice cream (990890)

As needed Caramel sauce (771360)

PREP | Mix together the flour, oatmeal, brown sugar, and cinnamon in a bowl. Add the butter using a pastry knife, 2 forks or your hands, blend until the mixture is into small pieces. Approximately pea size.

Preheat oven to 350º. Place apples into an oven proof plate, top with 1/3 of the topping. Bake until the apples are hot, and topping is a golden brown. Ovens will very. Serve with ice cream and drizzle with caramel

YIELD | 3 desserts for 2

GROUND CINNAMON SPICE (472248 - 1/18 oz)

McCormick Culinary Ground Cinnamon is fragrant, pure ground, culinary- grade cinnamon that has a sweet and warm flavor.

Fried Apple bites

1 each Apple pie (980580) cut into chunks/pieces keep frozen 2 cup Sweet cream pancake mix (400450)

9 oz Water

As needed On top (988060)

As needed Caramel sauce (771360) As needed Powder sugar (474280)

PREP | Mix the pancake and water together.

In a separate pan add some dry pancake batter. Dip the pieces of pie into the dry mix, then into the batter, deep fry in 350º oil. 2-3 minutes, until the center reaches 165º. Serve with caramel sauce, whipped topping and powdered sugar.

A LitTLe twist on your average pie for DesSert!

SWEET PANCAKE MIX

(422410 - 6/5 lb)

Pillsbury™ Sweet Pancake Mix is a great alternative to your standard buttermilk pancake by incorporating a tasty amount of sweetness.

OR IS IT?

Cranberry Pecan

Dessert

2 lb Walker cranberry pecan (906198)

1 qt Whipped cream (988158) As needed Pecans (462068) chopped PREP | Mix the whipping cream as directed. In a mixer blend the cranberry dessert, add the whipped cream. Serve topped with on top and pecans. Make it a pie, fill a graham cracker crust with the cranberry fluff. Chill for 6-8 hours

CRANBERRY OR APPLE

Apple pecan bread

pudding

1 each Bag of bread pudding mix (501358

5 cups Cold water

2 cups Diced apples (370750) blanched for 2-3 minutes, and drained

1 cup Pecans chopped (462068)

As needed Walker spiced apples (906218)

As needed Caramel sauce (771360) As needed On top whip (988060)

PREP | Spray half or whole hotel pan or muffin tin with pan release. Set aside. Pour 5 cups cold water into mixing bowl or container. Pour mix (18 oz) into water while vigorously stirring with a wire whisk or with a mixer on low speed. Add the apples and pecans. Continue stirring until mixture is completely dissolved and smooth. Add 20 oz. cubed bread to mixture and gently stir to coat bread. Do not overmix. Once bread has absorbed most of the mixture, transfer to prepared baking dish. Bake at 350°F for 60 to 70 minutes for half pan, 30 to 40 minutes for whole pan. Dessert will settle and shrink some upon cooling. Cool for 10 minutes prior to cutting. Served topped with warm spiced apples and caramel sauce.

YIELD | 12-15

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

Food Safety Culture