RECIPES By Executive Chef Tony Schmidt
Steak & Eggs Torta 1EA H&F Torta Roll 3OZ Contigo Diced Carne Asada 1OZ Chorizo, Cooked 1.5OZ Refried Beans, Heated 1/4 Avocado, Sliced 1OZ Chihuahua Cheese 6EA Faro Jalapeno Slices 2OZ Contigo Salsa Verde 2 Sliced Peak Tomato 1/2OZ Arugula 1EA Fried Egg
1. Toast the roll with butter on a griddle or in a panini press 2. On the heel of the bread, layer a. Hot refried beans b. Cheese c. Carne Asada d. Chorizo e. Jalapeno f. Tomato g. Arugula H. Fried Egg I. Serve salsa verde on the side
Roasted Citrus & Mojo Wings 10# Whole Chicken Wings 1. Place the chicken wings into a bowl, add A/N Chicken Wing Seasoning Blend, enough oil to coat and season liberally (Recipe Below) with the seasoning blend 1C Marliss Florida Citrus Seasoning 2. Place into a 435 degree convection oven 1C Marliss Sazon Seasoning and cook for 35-45 minutes or until the 1C Marliss Blackening Seasoning wings reach 165 degrees internal tem1C Mojo Seasoning perature A/N Vegetable Oil
Cinco Burger 1EA Braveheart 1946 Craft Burger Patty A/N Marliss Seasoning 1EA Heritage Oven Brioche Style Bun 1OZ Ground Chorizo 1OZ Queso, Made From White Ultimelt Cheese 2 Slices Grilled Tomato 1t. Faro Jalapeno Peppers, Diced 2 Slices Avocado 2EA Beer Battered Onion Rings
1. Toast the bun in butter and reserve 2. Grill/griddle the burger to desired temperature 3. Build the burger as follows: a.Heel of Bun b. Burger Patty c. Chorizo d. Queso e. Tomato, Jalapeno, Avocado f. Top of bun, g. Secure the onion ring ontop with a skewer
HAPPY
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