Performance Foodservice Florence leads the country in Allegiance® Pork sales. This is due to the discerning taste of our customers as well as our unique relationship with our ranch and production partners. If you are looking for taste and tenderness look no further than Allegiance® Pork!
Corporate Chef Performance Foodservice - Florence Robert.Stegall-Smith@pfgc.com
Chef Robert Stegall-Smith is a graduate of the Culinary Institute of America and holds a Masters in Hospitality Administration from UNLV. His background includes experience in fine dining, private clubs, colleges and universities, B&I and healthcare before assuming the corporate chef position for IFH, now Performance Foodservice in 1996. Chef Robert has been recognized by the American Culinary Federation as a certified executive chef since 1997 and was inducted into The American Academy of Chefs in 2005.
Chef Robert is a past president of the Midlands Chapter of the ACF. Chef was the first place winner in the 2000 South Carolina Taste of Elegance. Chef StegallSmith took an ACF Gold Medal in the 2011 Adluh Grits Mystery Basket competition. Chef Robert was named the 2000 Chef of the Year in the Midlands, and the 2004 Chef of the Year in Florence.
Chef Robert was named the 2013 Chef of the Year in the Midlands and received the 2013 Richard M. Lee Culinarian of the Year award. Chef Robert has been part of the Culinary Certificate program at the University of South Carolina since its inception and also serves as a subject matter expert for ECPI University.
Japanese style of
cutlet. This is a great way to utilize
cuts from the 10 bone rack.
Preparation serves
with
with General Tso
A fried Nature’s Best ® egg is a great addition to this
here with tempura
The heat of the Jerked Pork is offset by all the fruit flavors in this dish. The ribs can be made ahead of time and reheated per order.
1 Allegiance® Pork Tenderloin (3 slices per plate)
1 rack Allegiance® St. Louis Ribs ( 1 rib per plate)
½ cup Magellan® Jerk Seasoning
2 tablespoons Assoluti® Pomace Oil
½ cup West Creek® Jala-Manga BBQ Sauce
1 tablespoon Brown Sugar
½ slice Allegiance® Spicy Bacon – cooked and chopped Sweet Potato (2 slices per plate) – peeled and sliced.
1 tablespoon Mike’s Hot Honey
¼ Pineapple
3 pieces La Toca Plantains- baked
Fresh Orchids
Trim any silver skin from the pork products.
Combine the oil and jerk seasoning to form a paste. Coat the pork with the paste.
Sear the pork and finish in an oven. (Cook ribs in advance)
Press the brown sugar and bacon into the banana half and bake on an oiled sheet pan until candied.
Cook the sweet potato slices in simmering water until tender. Glaze with hot honey.
Grill the pineapple pieces
Heat the plantains.
Assemble everything on a platter and garnish with microgreens and orchids.
Rib of
An
of
from the
Preparation serves
in
with
in
with a squeeze of
with
chopped
and
Roasted Red Pepper Cream (2 oz. Natures Best® Sour Cream + 2 oz. Piancone® Red Pepper Dressing)
BBQ Ranch (2 oz. Roma® Buttermilk Ranch + 2 oz. West Creek® Smokey BBQ Sauce)
the
in
of
Pride
Pride
Korean
Sauce
Belly – cooked and large
ginger noodle
Sweet Chili
General Tso Sauce
Piancone Epicureo ® Spaghettini
Garden® Sesame Ginger Dressing
watercress,
cup
Peak®Cucumber
Watercress
tablespoon Peak ® Cilantro -
and White Sesame
® Green Onion for
1 each Allegiance® Half Pork Loin
2 West Creek® Andouille Sausage Links – cooked
Magellan® Cajun Seasoning
1 quart Creole Sauce
Preparation serves 6-8
1. Insert a knife in the center of the pork loin and widen into a hole through the center.
2. Slide the sausage into the hole made.
3. Season the outside of the loin.
Sear in a hot pan and finish in the oven.
Roast until fully cooked.
Rest and slice into portions.
Creole Sauce
½ cup Bacon Fat
1 ½ lb. diced Onion
1 ½ lb. diced Red and Green Peppers
1 ½ lb. diced Celery
2 oz. chopped Garlic
1 qt. diced Tomatoes
Hot Sauce
Thyme Basil Salt and Pepper Tomato Sauce as needed
1. Sauté the onions, peppers and celery in the bacon fat until translucent.
2. Add the garlic, tomatoes and seasonings.
3. Bring to a simmer.
4. Adjust consistency of sauce with tomato sauce, check seasoning
Ingredients
1 Allegiance® Pork Tenderloin
2 tablespoons Barcelona Spice Mix (see recipe)
9 oz. Ham Broth (Ham Base + Water)
1 tablespoon Corn Starch
1 teaspoon Mustard
1 teaspoon fresh chopped Parsley
3 each 3-4 oz. Allegiance® Pork Belly Cubes (cut from cooked pork belly)
3 Onion Custards
3 tablespoons smoked Tomato Jam 3 pieces of Scallion Waffle
1. Trim and season the tenderloin with the spice mix. Sear in a hot pan. Finish in an oven.
2. Heat the ham broth. Mix cornstarch with cold water and add to simmering ham broth to thicken.
3. Finish the sauce with mustard and parsley.
4. Sear the fat side of the pork belly and warm in the oven.
5. Serve 3 slices of pork tenderloin with sauce, add pork belly, onion custard, tomato jam and waffle to each plate.
6. Serve with your favorite vegetable.
1 cups Fennel Seed
2 tablespoons Peppercorns
cup Carraway Seeds
cup Garlic Powder
cup Cayenne
cup smoked Paprika
2 tablespoons Cumin Powder
½ cup Kosher Salt
Preparation yields 2 cups
1. Grind the fennel seed, carraway and peppercorns in a spice grinder. Add the rest of the spices and mix.
1 lb. fresh Tomatoes
12 oz. Sugar
Stovetop smoker with wood chips
1. Remove the cores from the tomatoes and cut an X on the bottom of each.
2. Smoke the tomatoes for 15 to 20 minutes. Remove from the heat and leave covered for 5 minutes.
3. Peel and deseed the tomatoes.
4. Dice the tomatoes.
5. Place tomatoes and sugar in a pot and bring to a boil (do not add any liquid).
6. Puree the mix in a blender and put back on heat to thicken to a jam consistency. Can be made ahead of time.
1 Onion, small diced
1 teaspoon Butter
2 cup Heavy Cream
4 Egg Yolks
White Pepper and Salt to taste
– small ramekins
1. Sweat the onions in the butter until translucent. Add the cream and bring to a simmer.
2. Turn off the heat and let the mixture sit for 10-15 minutes.
3. Strain off the cream and reserve, discard the onions.
4. Beat the egg yolks. Mix with half of the cream to bring up the temperature. Mix the egg yolk mixture into the rest of the cream.
5. Season.
6. Butter the ramekins. Pour the custard mix in each ramekin. Save extra for scallion waffles below.
7. Bake covered in a water bath in a 325
F oven until set. Carefully remove from ramekin and serve.
1. Mix the leftover custard mix with enough flour to form a batter.
2. Stir in 2 tablespoons chopped scallion.
3. Heat and grease a waffle iron. Add the batter to the iron to form waffles.
Crispy pork belly perfectly compliments this creamy soup.
2 Peak® Russet Potatoes – peeled and diced
½ Peak® onion – small diced
½ cup West Creek® Chicken Broth
½ cup Natures Best® Heavy Cream
Salt and Pepper
1 cup diced Allegiance® Pork Belly- cooked and crisped
½ cup West Creek® Shredded Cheddar Cheese
cup Natures Best® Sour Cream
tablespoon Peak® Chives - chopped
Preparation
diced potatoes and onion in salted water until tender.
the water. Add the broth, cream salt, and pepper.
with a hand mixer.
with Allegiance® Pork Belly, cheese and sour cream.
Allegiance® Spicy Bacon gives these scallops an
Ingredients
3 slices Allegiance® Spicy Bacon – par cooked in a hot oven for 5 minutes.
3 each 10-20 count Empire Treasure ® Dry Scallops
Salt and Pepper
1 tablespoon Lemon Chive Aioli
flavor
Preparation serves 1
1. Season the scallops.
2. Wrap the partially cooked bacon around each scallop and secure with a toothpick.
3. Sear the exposed sides of the scallops and bake in an oven until cooked.
4. Serve with the aioli.
1 cup Roma ® Heavy Duty Mayo Salt and Pepper to taste
1 Peak ® Lemon
1 tablespoon Peak ® Chives – chopped
Mix the mayonnaise with the zest and juice of the lemon. Stir in chives and season.
The acidity from the jam pairs well with the richness of Allegiance® pork.
Ingredients
1 Chop Cut from Allegiance® 10 Bone Rack Salt and Pepper
2 tablespoons Blueberry Jam
1 Grit Cake
1. Season the chop and char grill to temperature. Serve with the jam.
2. Reheat the grit cake.
3. Served here with Brussel sprouts tossed with pecans.
¼ cup Cranberry Juice
cup Water
1 cup Blueberries
cup Sugar
1. Bring the cranberry juice a simmer.
2. Add the blueberries and sugar and bring to a boil.
3. Remove from the heat and puree with a hand blender.
4. Return to the heat and cook down until a jam consistency.
1 part Grits /1 part Heavy Cream / 3 parts Water
Cheddar Cheese – shredded Hot Sauce
Salt, pepper
1. Bring the water and cream to a boil and stir in the grits.
2. Cook at a simmer until the grits are done.
3. Turn off the heat and stir in the cheese. Season with hot sauce, salt and pepper.
4. Pour on a sheet pan and rest. Cut cakes when firm.
A collision of two classics.
1 Delancey Street® Everything Bagel
1 tablespoon West Creek® 1000 Island Dressing
2 sliced West Creek® Swiss Cheese
4 oz. Allegiance® Pork Tenderloin – cooked
2 oz. West Creek sliced® Ham
2 oz. Delancey Street® Sauerkraut
1 oz. Delancey Street® Pickle Chips
1. Spread dressing on the bagel. Place a slice of cheese on each half.
2. On the bottom half layer the pork tenderloin, ham, sauerkraut and pickle.
3. Place the other side of the bagel on top.
4. Place in a panini press and cook until the cheese is melted.
5. Serve with Delancey Street® Potato Chips!
Season an Allegiance ® Pork tenderloin with salt, pepper, cumin, chili powder and lemon pepper seasoning. Sear and roast in an oven to a minimum of 145 ˚ F degrees. Chill.
A perfect pie to go with a pitcher of your favorite beverage.
1 Pizza Crust (raw or parbaked)
2 oz. West Creek® Moonshine BBQ Sauce
8-12 slices of cooked sliced Yukon Gold potatoes
8-12 slices of roasted Allegiance® Pork Tenderloin.
2 slices Allegiance® Spicy Bacon – cooked and chopped
1 cup Bacio® shredded cheese
1 cup West Creek® Beer Cheese - heated
Preparation serves 2-4
Spread the sauce on the pie crust.
Top with potatoes, pork and bacon.
Sprinkle cheese over top and bake.
Drizzle beer cheese over top.
tacos typically feature a stewed meat with a rich broth.
Preparation serves 1
Warm the corn tortillas.
Contigo
Birria Base
Allegiance
Combine the birria base, water, pork and vegetables in a pan.
Bring to a simmer.
the meat between the tortillas.
Serve with a side of the broth for dipping.
the
with
the sugar, salt and spice.
to the pork. Roast in a 300 degree oven for 3-4 hours.
Who says you can’t eat your dessert and have your bacon too.
Ingredients
1 Peak® Lemon squeezed into 2 cups Water
1 Apple – peeled, cored, and split in two
1 cup Sugar + 1 tablespoon Cinnamon
2 slice Allegiance® Spicy Bacon – par cooked for 5 minutes
2 tablespoon Brown Sugar
4 oz. Dulce de Leche Sauce
2 tablespoon Blueberry Jam
2 scoop Vanilla Ice Cream
2 Orchids
6 Pecan halves
1 teaspoon Butter 1 tablespoon Mike’s Hot Honey
1. Drop the apple halves in the lemon water. Roll in cinnamon sugar.
2. Coat the bacon with the brown sugar.
3. Bake the apple and bacon in a 375
F oven for 7-10 minutes.
4. Sauté the pecan halves in butter and glaze with the honey.
5. Place all the components on a plate.
Ingredients
¼ cup Cranberry Juice
½ cup Water
1 cup Blueberries
½ cup Sugar
1. Bring the cranberry juice a simmer.
2. Add the blueberries and sugar and bring to a boil.
3. Remove from the heat and puree with a hand blender.
4. Return to the heat and cook down until a jam consistency.
ITEM PACK SIZE BRAND
DESCRIPTION
88 CT PACKER APPLE RED DELICIOUS PACKER 645597
71035
5 LB BRAVEHEART APTZ BEEF ANG STK BITE BRD FZ BRVHRT 444338
2 LB WEST CREEK APTZ FRIED GRN TOMATO BRD FZ WEST CRK 683135
4 LB ALLEGIANCE BACON 14-16 SLAB SLCD SPICY FZ ALLEGNCE 634770
4.5 OZ DELANCEY BAGEL EVERYTHING PARBKD DELANCEY 549457
10 LB TROPICAL BANANA FDSRVC TROPICL 726325
5 LB CONTIGO BASE BIRRIA LQD POUCH CONTIGO 54741
1 LB GOLD LABEL(BASE BASE HAM NO MSG PASTE TFF GOLDLBL2 953841
12 CT PACKER BLUEBERRIES FRSH PACKER 564877
5 LB ROMA BREAD CRUMB ITAL SEASND MED ROMA 459669
25 LB KIKKOMAN BREAD CRUMBS PANKO NOT TOASTED KIKKOMAN 532052
25 LB WEST CREEK BREADING CHICKEN TFF WEST CRK 873948
49 OZ WEST CREEK BROTH CHICKEN NO MSG TFF WEST CRK 246790 1 32 OZ ROMA CAPER NONPAREILLE IMP ROMA 530347
1 CT PEAK (PRODUCE) CELERY NAKED 24 CT SIZE PEAK 199432
5 LB WEST CREEK CHEESE CHED SHARP FTHR SHRED WEST CRK 653411
20 LB ROMA CHEESE PARMESAN WHEEL DOM ROMA 158822
1.5 LB WEST CREEK CHEESE SWISS SLCD .75 OZ WEST CRK 547189
1 LB SAUER CHILI PWDR SAUER 855554 1 1 LB PEAK (PRODUCE) CHIVES FRSH PEAK 628152 1 18 OZ MAGELLAN CINNAMON GRND MAGELLAN 199406 12 32 OZ NATURES BEST DA CREAM HVY 36% TFF NTRSBST 628153
14 OZ MAGELLAN CUMIN GRND MAGELLAN 967013
1 GA WEST CREEK DRESSING 1000 ISLAND TFF WEST CRK 231730
1 GA ROMA DRESSING BUTTERMILK RANCH ROMA 258793
1 GA PIANCONE DRESSING RSTD RED PEPPER & PIANCONE 157436
15 DZ NATURES BEST DA EGG WHI LG GRD AA LOOSE NTRSBST
BRAND
DESCRIPTION
LB ROMA FLOUR H&R AP ENRICHED UNBLEACHED ROMA
MIDSTATE MILLS GRITS QUICK MIDSTATE
WEST CREEK HAM SMKD SLCD WEST CRK
OZ MIKES HONEY HOT CHEF BOTTLE MIKES
GA NATURES BEST DA ICE CREAM VANILLA 12% TUB NTRSBST
OZ ASCEND JUICE CRNBRY CKTL 10% ASEPTIC ASCEND
LB PEAK (PRODUCE) LEMON FRSH PEAK 568375
GA ROMA MAYO EXTRA HVY GF TFF ROMA
EA CTY ROOT MICROGREENS CILANTRO CTY ROOT 234877
GA WEST CREEK MUSTARD YLW GF WEST CRK 486263
LB PEAK (PRODUCE) ONION GRN W&T TFF PEAK 907426
LB PEAK (PRODUCE) ONION YLW JUMBO FRSH BAG PEAK 855506
CT PEAK (PRODUCE) ORCHIDS FRSH PEAK
CT PEAK (PRODUCE) PARSLEY ITAL PEAK 391692
5 LB FISHER NUT PECAN HLVS JUMBO FCY FISHERNT 260254
LB PEAK (PRODUCE) PEPPERS GRN MED PEAK 522402
GA DELANCEY PICKLE KSHR DELI CHIP CC 1/4 IN DELANCEY
PACKER PINEAPPLE GLDN SWEET 5-7 CT PACKER
LA TOCA BLANCA PLANTAIN SWEET SLCD IQF LTOCBLNC 509805
6.75 AV ALLEGIANCE PORK BELLY 1/2 SKNLS CRYO ALLEGNCE
LB ALLEGIANCE PORK LOIN BNLS C/C STRAP ON ALLEGNCE
4.69 LB ALLEGIANCE PORK LOIN BNLS HALF CUT ALLEGNCE
LB ALLEGIANCE PORK RACK 10 BONE FRNCHD ALLEGNCE
LB ALLEGIANCE PORK RIB ST LOUIS 3.75 LB DN ALLEGNCE
LB SMITHFIELD PORK RIND PELLET FZ SMITHFLD
LB ALLEGIANCE PORK TNDRLN 1.25 LB DN ALLEGNCE
LB PEAK (PRODUCE) POTATO IDAHO 60 CT RUSSET PEAK
DESCRIPTION
PEAK (PRODUCE) POTATO SWEET 65 CT #1 PEAK
WEST CREEK SAUCE BBQ JALA-MANGO WEST CRK
WEST CREEK SAUCE BBQ MOONSHINE WEST CRK
WEST CREEK SAUCE BBQ SMOKEY WEST CRK
OZ HUY FONG SAUCE CHILI SRIRACHA HUY FONG
NESTLE SAUCE DULCE DE LECHE NESTLE 583079
GA ASIAN PRIDE SAUCE GENERAL TSO ASIANPRD
OZ TABASCO SAUCE RED PEPPER HOT TABASCO
TUONG OT SAUCE SRIRACHA HOT CHILI TUONG OT 409301
GA DELANCEY SAUERKRAUT FRSH DELANCEY 513096
OZ WEST CREEK SAUSAGE ANDOUILLE LINK ALL NAT WEST CRK
EMPIRES TREASUR SCALLOP 10-20 DRY FRSH USA EM TREAS
OZ MAGELLAN SEASONING CAJUN MAGELLAN
18 OZ MAGELLAN SEASONING CARIBBEAN JERK MAGELLAN 628163
28 OZ MAGELLAN SEASONING LEMON & PEPPER MAGELLAN
LB CHRISTOPHER RAN SHALLOT WHL PLD CRISRNCH
NATURES BEST DA SOUR CREAM GRD A HVY BODY TFF NTRSBST
ARGO STARCH CORN TFF ARGO
WEST CREEK SUGAR BRWN LIGHT WEST CRK
WEST CREEK SUGAR GRANULATED EXTRA FINE WEST CRK
PIANCONE TOMATO GRND PLD IL FAMOSO PIANCONE
CONTIGO TORTILLA CORN WHI 6" TABLE CONTIGO
