• Center of the Plate: Bad On The Bone • Italian: Meatballs Around The World • Seafood: Summer of Shrimp • Exclusive Brands: West Creek Dips • Asian: Rice 101 • Hispanic: Chile Five Ways • Produce: New Items & Suppliers • Chemical & Beverage: Summer Chills
July 2016
Center of the Plate Performance Custom Meats “Summer Sizzle” – BAD ON THE BONE! Porterhouse Steak & T-Bone Steak
The origin of the term “porterhouse” is surprisingly contentious, as several cities and establishments claim to have coined it. The name might have originated on Manhattan’s Pearl Street around 1814, when porter house proprietor Martin Morrison started serving particularly large T-bones. The Oxford English Dictionary lists this etymology as the likely origin of the steak’s name while noting that there’s no contemporary evidence to support or contradict the tale. This origin story gained traction in the late 19th century, but other carnivores contend a Cambridge, Mass. hotel and restaurant proprietor named Zachariah B. Porter lent his name to the cut. Still others claim that the steak takes its name from the Porter House, a popular 19th-century hotel in Flowery Branch, Ga. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at it’s widest, while that of a T-bone must be at least 0.5 inches (13 mm). However, steaks with large tenderloin portions are often called a “T-bone” in restaurants and steakhouses despite technically being porterhouse. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally Porterhouse T-Bone considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin.
Center of the Plate Kansas City Strip Steak – Bone In
The question of whether New York or Kansas City rightly can call this cut of beef its own has been debated and disputed for years. Apparently, the steak wasn’t served as a “Kansas City strip” until the 1930s, well after Delmonico’s had established it as one of its premier offerings. Recently, the National Agriculture Marketing Association (NAMA) weighed in on the subject, declaring Kansas City the winner. “We realize New York is a much more cosmopolitan name but question how cattle and great steaks could ever find their origins in Central Park,” an NAMA representative remarked. A Kansas City strip steak is a tender cut of beef from the short loin, which is the middle section of a steer’s rib cage. The Kansas City steak is on one side of a long, T-shaped bone; the steak on the opposite side is a tenderloin steak. Given its quality and the fact there aren’t too many such steaks on a steer, the Kansas City strip can command a hefty price, usually only slightly lower than tenderloin or rib eye steaks. In the South, Kansas City (KC) strips are with the bone attached and New York (NY) strips are boneless – until we get jealous and rename it “Hot’Lanta” strip.
Manhattan Strip Steak – Bone In
Reference the above mention debate on KC vs NY strip steaks. The “Manhattan” strip is a strip steak cut filet style by splitting the strip loin down the middle lengthwise. The bone-in “Manhattan” utilizes the entire short loin by getting value after the tenderloin isn’t present anymore and can’t be cut into T-bone steaks. This may be rarest of the bone-in steaks showing up on American steakhouse menus but will for sure draw attention marketing it as a signature steak.
Cowboy Ribeye Steak
A “cowboy cut” is a cut of steak with the bone in (for use by cowboys as a handle). The term “cowboy cut” appeared in the late 1960s and 1970s; Wrangler introduced its “cowboy cut” jeans before this steak cut had its name. The cowboy cut is usually for rib-eye steaks, and they’re often called “cowboy ribeyes” or “cowboy rib steaks.” Cut from the middle (or “eye”) of the rib, these ample, well-marbled steaks have long been a staple at distinctive meals. The Ribeye comes from the tailend of the loin, next to the New York Strip. This cut is a more robust steak, and it is sometimes called the “cowboy cut.” With its generous marbling, it can take a little more heat and be served medium to medium-rare. The bone can frenched on a “Cowboy” cut Ribeye to add eye appeal and extenuate the steak. They can also be ordered “split-bone” or “single-bone” depending on specific portion sizes needed. Split-bone steaks will have marrow exposed so wrapping the bone before cooking to avoid burning may be needed.
Center of the Plate Cowgirl Ribeye Steak
The rib eye or Ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. These facts, other than what the folks down under call a Ribeye, are semi important to explain the difference between a “Cowboy” and “Cowgirl” Ribeye steak. It’s mostly has to do with the size of the steak, “Cowgirl” Ribeyes are normally smaller portioned. To get the smaller portion with the bone still attached the spinalis (Ribeye cap) muscle is removed before cutting, thus allowing for smaller cuts ranging 160z – 20oz and frenched to show just the eye. If you’re wondering why remove the tastiest part of the Ribeye, as most people attest, don’t fret – it’s sold as a whole Rib cap or portioned into Rib cap steaks at a premium $$.
Tomahawk Ribeye Steak
Same as a “Cowboy” Ribeye steak but produced using a NAMP #103 beef rib that has a longer rib bone – usually 12” giving it a “Tomahawk” appearance. Be prepared for a feast – portions range 28oz – 40oz but very impressive on a plate.
Bone-In Filet Mignon Steak
Filet mignon (French for “tender fillet” or “dainty fillet”) is a steak taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. Bone-in filets are usually produced from short loins (where the smaller end of tenderloin resides) when cutting bone-in (KC) strip steaks – the other side containing the tenderloin is left over with bone attached. They can be produced from full bone-in tenderloins as well – both of same quality and appearance. Due to number of bone-in filets produced from a short loin (2-3 steaks), large volume cutters of bone-in filets buy full bonein tenderloins produced especially for this cut by beef packers.
Italian Meatballs Around the World
Sweet Chili • Sesame Seeds • 5 ea 2 OZ Roma Gourmet Meatballs 375703 • 3 OZ Roland Sweet Chili Sauce 87198 • A/N Bias Cut Scallions and Sesame Seeds 1. Bake the thawed meatballs until they reach 165 degrees. Toss with the sauce and garnish.
Buffalo • Blue Cheese, Diced Tomato, Green Onion • 10 Ea 1 OZ Roma Gourmet Meatballs 375702 • 3 Oz West Creek Wing Sauce 312037 • 2 OZ Roma Gorgonzola Cheese 263722 • 2 Grape Tomatoes, Finely Sliced • Scallion Garnish 1. Bake the thawed meatballs until they reach 165 degrees. Toss with the sauce and garish
Italian Guajillo Mango • Queso Fresco, Pumpkin Seeds • Guajillo Sauce • 1 C Alamo Fields Guajillo Puree 481051 • 2 T Alamo Fields Jalapeño Puree 481027 • 3 T Monin Mango Syrup 866320 • 2 T Monin Agave Syrup 265529 • 6T Butter, small diced and cold • T.T. Salt and Pepper 1. Heat all ingredients, except butter and simmer for 10 minutes. Turn off the heat and add the butter slowly. • 5 ea 2 OZ Roma Gourmet Meatballs 375703 • 3 OZ Guajillo Sauce • 2 Oz Queso Fresco 72841 • 1 T Pumpkin Seeds 874560 • Bias Scallions for Garnish 1. Bake the thawed meatballs until they reach 165 degrees. Toss with the sauce and garnish
Golden BBQ • Shredded Cabbage, Slaw • 5 Ea Roma Gourmet 2 OZ Meatball 375703 • 3 OZ West Creek Golden BBQ Sauce 484775 • 1 Oz Peak Shredded Cabbage Mix 880514 • 2 OZ Cole Slaw 1. Bake the thawed meatballs until they reach 165 degrees. Toss with the sauce and garnish
Italian Moonshine BBQ • Pork Rinds, Diced Green Chile • 5 Ea Roma Gourmet 2 OZ Meatballs 375703 • 3 OZ West Creek Moonshine BBQ Sauce484738 • 3 Ea Southerland Farms Pork Rinds 956621 • 1 OZ Roastworks Corn and Pepper Blend 79056 • 1 T Diced Green Chiles 45496 1. Bake the thawed meatballs until they reach 165 degrees. Toss with the sauce and garnish. 2. Combine the corn and green chills and sauté for 2 minutes prior to garnish
Spicy and Sweet Korean BBQ • Green Onions, Sesame Seed, Agave • 5 Ea Roma Gourmet 2 OZ Meatballs 375703 • 3 OZ Gochujang BBQ Sauce • Garnish with Onions and Sesame Seeds 1. Bake the thawed meatballs until they reach 165 degrees. Toss with the sauce and garish Gochijang Sauce • 3 C West Creek Sweet BBQ Sauce 234872 • ½ C Roland Gochujang, Diluted with 2 T Water 482417 • 3 T Monin Agave Syrup 265529 1. Combine all ingredients and let simmer for 20 minutes
Seafood The Summer of Shrimp Shrimp Burgers/Sliders • 5# 51/60 Empires Treasure Domestic Shrimp 466659 • 1 T Kosher Salt • 1 T Black pepper • 1 T Paprika • 2 OZ Piancone Roasted Red Pepper Dressing 258793 • 2 Ea Brussels Sprout, Shredded • 3 Ea Otenbergs Potato Slider Roll 254578 • 3 Slices Roma Tomato 1. Place the shrimp and spices into a food processor and pulse for a few seconds. Keep some of the shrimp chunky. 2. Divide out the shrimp mixture into the size patty you need for service. For a slider a 2 OZ is perfect. 3. Sear in a hot cast iron skillet until golden brown on each side and cooked through. 4. Place each patty onto a slider roll and top with the sauce, sliced tomato and sprouts. Shrimp and Crab Gnocchi with Jalapeño Alfredo • 10 Ea 51/60 Empires Treasure Domestic Shrimp 466659 • ¼ C Jumbo Lump Crabmeat • 8 OZ Piancone Gnocchi 233293 • ½ C Roma Alfredo Sauce 78664 • 2 T Chimmichurri 393652 • 1 T Alamo Fields Jalapeño Puree (Adjust to desired heat level) 481027 • A/N For Garnish, Diced Tomato, Pumpkin Seeds, Chimichurri 1. Season the shrimp with salt and pepper and sear in a hot pan. 2. Boil the gnocchi for 3 minutes. 3. Add the alfredo, chimi, and jalapeño paste to the pan and bring to a sinner with the shrimp. 4. Remove from heat and add the crabmeat, reserving a few pieces for garnish on the top. 5. Garnish the dish with diced tomato, pumpkin seeds and chimichurri
Exclusive Brands West Creek Dips BEER CHEESE MAC CASSEROLE Yield: 1 serving • • • • • • • • • • • • • • • • • • • •
Craft Beer Cheese Dip (478692), thawed 2 oz. Roma Gluten Free Ziti (479364), 6 oz. Bacon, cooked/diced 1/2 oz. Onions, cooked/diced small 1/2 oz. Red Bell Pepper, Cooked/diced small 1/2 oz. Carrots, cooked/diced small 1/2 oz. Salted Pretzels, chopped coarse 1 Tbsp Butter, melted 1 Tbsp. Scallions, diced small 1 tsp. Bleu Cheese, crumbled 1 Tbsp. Ingredients Amount Craft Beer Cheese Dip (478692), thawed 8 oz. French Loaves, 12”, split 2 ea. Mozzarella, shredded 4 oz. Andouille Sausage, Sliced thin on bias 8 oz Bell Pepper, sliced thin 4 oz. Sweet Onion, sliced thin 4 oz.
Pre-Preparation 1. Heat Craft Beer Cheese Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve. 2. Blend chopped pretzel pieces and melted butter and hold until ready to serve.
Recipe Preparation Method 1. Add macaroni, Craft Beer Cheese Dip, bacon, onions, bell peppers, and carrots to sauté pan and cook for 2-4 minutes or until all the ingredients are heated thoroughly. 2. Transfer to casserole dish or skillet and top with buttered pretzel pieces and place under broiler for 1 minute to toast crumbs. 3. Garnish with diced scallions and bleu cheese crumbles and serve.
Exclusive Brands CHICKEN PENNE WITH SPINACH ARTICHOKE CREAM SAUCE Yield: 2 servings • • • • • • •
Spinach Artichoke Dip (478662), thawed 4 oz. Roma Gluten Free Penne Pasta (479381) 6 oz. Kosher Salt 1 tsp. Black Pepper 1 tsp. Chicken Breast, Cooked/diced 4 oz. Parmesan, shredded 1 oz.
Pre-Preparation 1. Heat Spinach Artichoke Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve. Recipe Preparation Method 1. Add penne pasta, Spinach Artichoke Dip, and diced chicken breast to sauté pan. 2. Season with salt and pepper and stir thoroughly. 3. Continue cooking for 2-4 minutes or until all ingredients are heated. 4. Transfer to casserole dish or skillet and garnish with shredded parmesan cheese.
For more recipes and inspiration for West Creek Dips, click here!
Hispanic Chile Five Ways Three Chile Vinaigrette • 1 Gallon Ken’s Vidalia Onion Vinaigrette • 1 C Guajillo Puree • 1 C Ancho Puree • ½ C Jalapeño Puree 1. Combine all ingredients and reserve for service Gnocchi with Jalapeño Cream Sauce • 1 Pack Piancone Gnocchi • 4 T Roma Alfredo Sauce • 2 T Heavy Cream • 1 t Jalapeño Puree • A/N Parmesan and Pumpkin Seeds • T.T. Salt and Pepper 1. Boil the gnocchi for 1 minute 2. Combine the alfredo sauce and the cream and bring to a simmer. 3. Add the jalapeño paste and combine 4. Add the Gnocchi and garnish with parmesan and 5. Pumpkin seeds Jalapeño Garlic Parm Wing Sauce • 1 C Jalapeño Paste • ½# Butter, diced • 1 T Garlic, Minced • 3 T Grated Parmesan • A/N Salt and Pepper • A/N Oil 1. Saute the garlic in oil until translucent 2. Add the jalapeño paste and bring to a simmer 3. Slowly add the cold diced butter until combined— Do not boil at this stage 4. Reserve for Service Note: Control the heat level by adding more or less butter
Mango Ancho Wing Sauce • 1 C Ancho Paste • ½ C Monin Mango • 2 T Monin Agave • 2 T Jalapeño Paste • ½ # Butter, Diced 1. Combine all ingredients except butter and bring to a simmer for 10 minutes 2. Add the cold diced butter slowly until combined Bloody Mary • 2 C Piancone Whole Peeled Tomato • 1 T Horseradish • 1 t Chipotle Hot Sauce • 1 t Celery Salt • 2 T Ancho Paste • 2 T Guajillo Puree • 1 T Jalapeño Puree • T.T. Salt and Pepper 1. Combine all ingredients in a blender and puree until smooth
Asian Rice 101 There are close to 100 different kinds of the rice in the world. The types of rice that are most common in the Asian market is long grain, medium grain, jasmine, and brown rice. Each type of rice has its own way of being cooked. Long Grain Rice Long grain is a slim type of rice that looks fluffy when cooked and doesn’t clump up. It’s much easier to use in stir fry. Most Chinese restaurants use long grain rice because it is easier to cook fried rice and there’s always an extra rich flavor to make the fried rice taste better. The leading brand of long grain rice in Chinese market is called “Lucky Rice”. Lucky Rice is identical with our Butterfly rice (item code # 367808). Both are 4% broken and both are double water polished and both are color sorted. They just have different designs on the bag. Medium Grain Rice Medium grain rice is a little smaller than long-grain rice. Medium-grain rice is similar to short-grain rice. It is stickier than long grain rice when cooked, and you can usually substitute one for the other without much consequence. Medium grain rice is cheaper than short grain rice. Medium grain is mostly used in Japanese sushi restaurants and Korean restaurants. The Japanese like medium grain rice because it is sticky which makes it easier to roll a sushi without the rice falling apart. Korean restaurants use medium grain because the rice is stickier and has a glossy look. Jasmine Rice Jasmine rice is mostly for Thai restaurants or Southern Asian cuisine. Thailand is the main grower for Jasmine rice. Jasmine rice has a unique flavor compared to other rice. The Jasmine rice is the same length as long grain, but it’s slimmer than long grain. There’s another type of Jasmine rice on the market and it’s grown in Vietnam. This Vietnamese Jasmine rice is longer than Thailand Jasmine rice. It has less flavor than Thailand Jasmine rice, and cost less than Thailand Jasmine rice. 1. There are few things you must know before you do cutting on the Jasmine rice. 2. Verify country of made. (Made in Thailand is the best quality of product) 3. What percent of Jasmine rice is the bag. (Some Jasmine contains 20% of long grain or 40% of Vietnam Jasmine rice) 4. Pack size and weight. (Some are pack as 20LB, some are 25LB or some are indicated by Kilogram) Brown Rice Everyone knows that Brown rice is for health benefits. White rice goes through the refining process unlike brown rice. Brown rice still has the side hull and bran. The side hulls and bran provide “nutrients” through the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. It’s good for those trying to lose weight, or those suffering from diabetes.
Produce New Items & Suppliers Food has exploded and is no longer just a meal to satisfy hunger but has become an “Experience” for many! Produce has and continues to become far closer to the “Center of the Plate” than ever. That said, new cuts, hybrids, packs, sizes, Blends and discoveries of exotic, unique Fruits and Veggies from around the world are arriving and needed to support Chef’s, Restaurants and Menu’s to feed, entertain and draw hungry diners to the seats! Performance Foodservice, in keeping with and leading such trends and creativity, always stays in front and searches for; “New and Cool Produce.” Here are several items and new Suppliers we are stoked about and believe you will join us in setting the bar high… Asian Mushroom Blend: 4 pk x 5.3oz Chinese Brown Beech 4 pk x 5.3oz Chinese White Beech 4 pk x 3.5oz Organic Maitake 2 pk x 11oz Korean King Oyster Our Chef Tony Schmidt stated, upon seeing these in his kitchen recently, I’m going to have some fun with these beauties!” And, beauties they are! Many applications possible! Great color contrast and texture as well. Mushrooms have been one of the top produce lines in growth for the last 10 years! Italian Greens: OK….Here’s a Shizzelicious Salad that addresses all of the key trends in produce!!! Baby Kales, Baby Chards and WILD Arugula… AND THEN…..It’s simply loaded with eye appeal and flavor! Oh yes, nutritionally it ROCKS! This remarkable Blend can be used as a Side Salad or Sautéed as a Side Dish. It is packed in a format of 3/1 Pound Bags which provides great shipping and shelf life characteristics. Goodness Gardens Fresh Herbs: With 3 Locations across the Country; New York, Miami and San Antonio, Goodness has national coverage for growing and shipping the FRESHEST HERBS everywhere! There is nothing that compares to the flavor, aroma and food “experience” that Fresh, Sweet Herbs brings! These Herbs will be flown in 2-3 times weekly to provide you with the freshest product possible! Goodness Gardens grows and manages their product with diligence and the highest standards! Check these pictures out… Last, It is packed in PEAK Brand and according to our stringent Specs and Guidelines!
Chemical & Beverage Summer Chills Mango Jalapeño Iced Tea • 12 Oz Unsweet Iced Tea • ½ t. Jalapeño Puree • 1 OZ Monin Mango Puree 1. Garnish With fresh sliced jalapeño Watermelon Lemonade • 12 OZ Fresh Lemonade • 1 OZ Monin Watermelon Puree • 1 OZ Monin Agave Stone Fruit Spritz • 2 OZ Monin Stone Fruit • 10 OZ Club Soda • ¼ Lime, Juiced Coffee Rub Great On Steaks and Burgers • ¼ C Roasters Exchange Columbian Coffee • ¼ C Brown Sugar • 3 T Chili Powder • 1 T Black Pepper • 2 T Paprika • 2 T Kosher Salt • 2 T Granulated Onion • 2 T Granulated Onion • 1 t Ground Cumin • 1 t Ground Mustard • ½ to 1 T Cayenne Pepper— Depending on your heat preference