Contigo & Latin-Segment Product Guide - NorthCenter

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CONTIGO® Fire Roasted Salsa

Ready‑To‑Use Fire Roasted with jalapeño peppers & spices | 493485

Fire Roasted Tomato Diced

in Juice

Fire Roasted with skin on; smoke infused for natural flavor | 493387

Essential base item for a myriad of Latin inspired dishes. Fire Roasted

Dice Tomatoes add a significant, wonderful, smoky flavor and depth;

Fire Roasted ready‑to‑use Salsa takes the smoky tomatoes and adds ground up jalapeño peppers; and the Ground Salsa Base is ideal for adding tomatoes, garlic, jalapeños to customize this popular and staple side dish of Latin cuisine.

6/#10 CN

6/#10 CN

CHORIZO STREET CORN QUESO

Mission 6” Tortilla, cut & fried

Contigo® Queso Blanco

Contigo® Ground Chorizo

4 6 ea 989930

1 1/2 cups 478694

1/2 cup 577059

Roasted Corn & Jalapenos 1/2 cup 504916

Contigo® Grated Cotija Cheese

1 TBSP 651725

Peak® Cilantro, fresh chopped to garnish 907446

Sweetydrops Red Peppers Tear Shape 3 to garnish 370757

1. Saute cooked chorizo sausage and corn blend on medium heat for 1 minute, then add Queso Blanco and heat thru until mixture is hot and bubbly.

2. Place in a casserole dish, top with Cotija cheese and garnish with chopped cilantro and Sweety Drop Peppers.

3. Serve with warm Flour tortilla chips dusted with salt and pepper.

Contigo

UPGRADED GUACAMOLE

Contigo® Guacamole

1 lb 592379

Mission 6” Tortilla, cut & fried 4 6 ea 989930

TOPPING OPTIONS

Contigo® Black Beans as needed 629869

Flame Roasted Sweet Corn as needed 882778

Contigo® Grated Cotija Cheese as needed 651725

Peak® Cilantro, fresh chopped as needed 907446

Peak® Red Onion Diced 1/4” as needed 477257

Sweetydrops Red Peppers Tear Shape as needed 370757

1. Cover a serving board in parchment paper, then working from the center outward, begin to layer on guacamole.

2. Once as you are satisfied with amount and placement, layer fresh tortilla chips on the board.

3. Top with ingredients of choice we sprinkled on the Roasted Corn & Jalapeno blend, black beans, Sweetydrop Peppers, Cotija Cheese, and a hand mixed lime crema.

Contigo® Queso Three Ways

Ez-Melt

Elotes Queso

EZ Melt Cheese 5lb block 231510 (cut into smaller cubes)

Whole Milk 2 cups 199417

Flame Roasted Sweet Corn

1 1/2 cups 882778

Diced Tomato 2 cups 880565

1. In a large sauce combine the milk and EZ Melt cheese. Allow to completely melt over a medium to medium low flame.

2. Once completely melted add in the roasted corn and diced tomatoes, and mix thoroughly

3. Hold hot for service or cool for storage

Ez-Melt

Traditional Queso

EZ Melt Cheese 5lb block 231510 (cut into smaller cubes)

Whole Milk 2 cups 199417

Fire Roasted Salsa 2 cups 493485

1. In a large sauce combine the milk and EZ Melt cheese. Allow to completely melt over a medium to medium low flame.

2. Once completely melted add in the salsa and mix thoroughly

3. Hold hot for service or cool for storage

Ez-Melt

Chorizo Queso

EZ Melt Cheese 5lb block 231510 (cut into smaller cubes)

Whole Milk 2 cups 199417

Chorizo Sausage 2 cups 577059

1. In a large sauce combine the milk and EZ Melt cheese. Allow to completely melt over a medium to medium low flame.

2. Once completely melted add in the Chorizo and mix thoroughly

3. Hold hot for service or cool for storage

Contigo® EZ Melt White American Cheese

Contigo® Queso Quesadilla

Contigo® EZ Melt White Pasteurized Process American Cheese

Loaf is a pasteurized process cheese made with natural cheeses and milk no oils, just true dairy ingredients. Contigo® EZ Melt White Pasteurized Process American Cheese Loaf is ideal for dips, queso, sauces and soups, or as a topping for nachos, veggies, fries, baked potatoes, macaroni and cheese, casseroles, and deli sandwiches. It is ideal for melting.

• Melts easily and evenly

• Long shelf life — 6 months unopened and refrigerated

• Consistent color and maintains texture and taste for hours when melted

Feather shred Queso Quesadilla has a rich, creamy, buttery texture with excellent melting properties. Ideal for quesadillas, queso fundido, enchiladas, pizza, sandwiches, pastas, and casseroles. Any melting cheese application, where a top quality product is required.

BRISKET WALKING NACHOS

Delancey Street® Ripple Chips

Ridgecrest® Smoked Diced

Beef Brisket, warm

West Creek® BBQ Sauce

FILLING

Contigo® Black Beans

West Creek Beef Broth

2 oz 687537

1 lb 803542

1 cup 234866

1/2 cup 629869

1/2 cup 568638

Magellan® Cumin, ground 1/2 tsp 628153

Magellan® Chili Powder, dark 1/2 tsp 628151

TOPPING

Contigo® Guacamole

West Creek® Cheddar jack

cheese, shredded

Pico de Gallo

Avocado lime crema

1 cup 592379

2 cups 158813

1 cup

1 cup

Peak® Fresh Chopped Cilantro as needed 907446

1. In a sauce pot over medium heat, combine black beans, veg etable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.

2. Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.

3. In bowl combine brisket and BBQ sauce.

4. Open each bag of chips. Squeeze roughly 1/8 bean puree over top of chips. Top chips with 1/8 sauced brisket.

5. Finish with a small scoop of guacamole, pico de gallo avocado lime crème and cheese. Garnish with 1/2 teaspoon cilantro (option al). Serve warm.

Corn

flOUR

Contigo Turf with surf

1. For the crumble combine the lime zest, cotija cheese and pureed tortilla chips then reserve for service.

2. Toss the shrimp with chimichurri sauce and marinate for 1 2 hours or over night.

3. Rub the corn with one tablespoon of olive oil and grill on medium high heat to lightly char then remove from grill. Cut the kernels from the corn cob and reserve.

4. Heat one tablespoon of olive oil in a saucepan over medium heat. Add onion, corn, jalapeno, garlic, 1/8 teaspoon of salt and pepper. Cook for 2 3 minutes then pour in heavy cream and simmer for 8 10 minutes. Remove from heat and puree in food processor or blender to bring out bright yellow sauce. Strain, then stir in green chili and reserve for service.

5. Rub two tablespoons of olive oil on skirt meat then season with salt, pepper, cumin, chili powder, and cinnamon. Cook on griddle or open grill to desired de gree of doneness. Allow to rest for 2 minutes then slice thin against the grain.

6. Place marinated shrimp on grill and cook for 1 2 minutes per side.

7. Place sauce down on the plate followed by sliced skirt meat then arrange four shrimp per plate on top of skirt.

8. Sprinkle with cotija crumble then garnish with cilantro leaves and enjoy.

Pink Peppercorn Crusted Tuna Tacos

West Creek® Mango Cubes, frozen 1/2 c 619525

Peak® Avocado, diced 1/2 c 858424

Peak® Cabbage, red, diced to 1/4 in. 1 cup 857211

Peak® Cilantro, leaves 1/4 c 907446

West Creek® Mayonnaise 1/2 c 201346

Raspberries, frozen& crumbled 1/4 c 468291

Peak® Lime, juice only

Contigo® Chipotle pepper(s) in adobo, finely minced

Empire’s Treasure® Tuna steak(s), 1” thick

1 tbs 854419

2 tsp 171113

1 lb 420830

Kosher salt, as needed as needed 56281

Peppercorns, ground, as needed as needed 350939

6 in Flour tortillas

8 ea 308509

1. For the slaw; toss to combine red cabbage, mango, avocados, and cilantro in a bowl. Season with salt and pepper, to taste.

2. Stir to combine mayonnaise, raspberry crumbles, lime juice and chipotle peppers in a bowl. Season with salt, to taste.

3. Preheat cast iron skillet. Season tuna steaks with salt and press on crushed peppercorns. Add oil to skillet, and cook tuna steaks for about 2 minutes on each side. Remove from heat and transfer to a paper lined tray.

4. For each taco; warm a corn tortilla according to package instructions and place on a plate. Slice 2 oz. of tuna into strips and place on center of tortilla. Top with cabbage slaw and chipotle raspberry sauce

BAYWINDS SHRIMP TOSTADA

Bay Winds® Shrimp, 30/40 rpdt/off 6 oz 421127

Peak® Cilantro, minced 1 tbsp 907446

Peak® Lime(s), juice & zest 1 ea 854419

West Creek® sea salt kosher 1/2 tsp 104752

Magellan® Black Pepper, ground 1/4 tsp 615818

Roma® Oil, Olive 2 tbsp 561261

Peak® Onion(s), Yellow diced 2 oz 477257

Peak® 5x6 tomato, small dice 2 oz 880565

West Creek® Mango Chunks, diced 2 oz 619525

Contigo® Sliced Jalapenos, diced 1 oz 522428

Tortilla Flour 6 inch, white 2 ea 308509

Brilliance® oil, for deep frying as needed 952860

Contigo® Guacamole, chunky style 4 oz 625695

Peak® Cilantro, leaves for garnish 3 5 ea 907446

1. Fry tortillas in oil pre heated to 350°F and cook both sides until golden brown.

2. In a bowl add diced jalapeno, onion, tomatoes, and mango. Add 1 tbsp. chopped cilantro, 1/4 tsp. sea salt and 1/8 tsp. black pepper. Add juice of 1/2 ea. lime and mix all ingredients well. Reserve and hold in a refrigerator for a minimum of 30 minutes.

3. In a separate bowl add shrimp, olive oil, 1/2 ea. lime juiced, 1 tbsp. cilantro, 1/4 tsp. salt and 1/8 tsp, Roma ground black pepper and mix well. Place on medium heat grill and cook 1 2 minutes per side.

4. Cover both tortillas with guacamole. Add 1/2 the mango salsa on top of the guacamole covering most of the surface area for both tortillas. Add 1/2 the cooked shrimp on top of the salsa and garnish with whole cilantro leaves on each tostada. Serve with lime wedges on the side. Contigo

1. Using a form, fry the flour tortilla into the shape of a large taco shell.

2. Sear the mahi on a flat top until cooked through (approx. 2 minutes per side) and reserve for plating

3. Into the “taco shell” begin by layering in the refried beans, then the rice, then the corn salsa and pico de galo.

4. Top with the mahi mahi.

5. Garnish by drizzling with crema, sprinkling with cotija cheese, and chopped cilantro.

6. Lastly slice and fan a half avocado for the top of the dish.

7. Serve with lime wedges on the side.

POBLAnO QUESO HALIBUT

1. Pan spray Halibut and cross score on char grill.

2. Place on baking pan and rub with Poblano base and bake until cooked through.

3. Heat Cilantro Rice/Black Bean and Corn Blend, and plate in center. Place Halibut atop rice.

4. Surround plate with Queso Blanco sauce and also on top of the Halibut.

5. Sear the sweety drops and Corn/Jalapeno blend and finish plate.

6. Garnish with grilled lime and roasted jalapeno pepper, cilantro.

Sweetydrops Red Peppers Tear Shape as needed 370757

Allegiance PORK BELLY TACOS

Allegiance® Pork, Belly, boneless, skinless 1/2 lb 509805

West Creek® sugar 3 tbsp 324896

West Creek® sea salt 1 tsp 104752

Ancho chili powder 2 tbsp 995475

Tortilla(s), Corn 6 inch 12 ea 5163

Peak® Avocado, chopped 2 ea 858424

Contigo® Queso Fresco, crumbled 1/2 cup 718403

Contigo® Chipotle Chili Pineapple Coulis, 1/2 cup

1. Place belly in a half pan. Coat with kosher salt, ancho chili powder and sugar. Wrap and refrigerate for 24 hours.

2. Pre heat oven the next day to 450 degrees. Cook the belly for 30 minutes to crisp.

3. Now reduce heat to 300 degrees and cook for 1 2 hours until tender.

4. Allow to cool for 20 30 minutes then dice. For service you will reheat the belly portions in pre heated 350 degree oven.

5. Warm tortillas in a stack of 6 in pre heated 350 degree oven for 7 8 minutes.

Pineapple, fresh & chopped 1/4 c 862247

Peak® Onion(s), Red, small dice 1/2 ea 477257

Nature’s Best Dairy® Butter, Unsalted 1 tbsp 157189

Contgio® chipotle chili, pureed 1 tbsp 171113

Peak® Lime(s), juice only 1/2 ea 854419

West Creek® sugar 1/4 c 324896

Ascend® Juice, Pineapple 1 c 154017

West Creek® sea salt 1/8 tsp 104752

1. Heat butter in pan and add chopped pineapple and onion. Cook for 2 3 minutes over medium heat.

2. Now add sugar, pineapple juice, salt, lime juice and ancho pepper. Cook for another 4 5 minutes.

3. When sauce coats back of a spoon. It is ready to serve.

MANGO SALSA

Sour Cream

8 ounces 199411

Fresh Lime, Zested & Juiced 1 each 23530

Garlic, minced 1 clove 283987 Salt 1/4 tsp 150837

1. Zest the lime and squeeze the juice into a small bowl. Then add the sour cream, garlic, and salt. Whisk everything together until it’s combined and creamy.

2. You can use this sauce immediately or store it in the fridge for about one week. Just make sure to store it covered or in an airtight container.

3. Tip: If you’d like a slightly thicker consistency, let it sit in the fridge over night. By the time you’re ready to serve, it’ll be beautifully thick and creamy.

4. NOTE: For Avocado Lime Crema, just add in the pulp of 1 ripe avocado into the above recipe.

Chipotle Pepper Crema

Contigo® Fire Rstd Salsa 1 cup 493485

Diced Mango

1. Combine ingredients and chill.

1 cup 241832

2. Substitutions for mango could also be diced pineapple or diced peaches as well (same proportions as the recipe).

Contigo® Chipotle Peppers in Adobo Sauce

1 can 171113

Nature’s Best Sour Cream 1 cup 199411

Fresh Lime, Zest & Juiced 1 tsp 23530

1. Puree peppers and combine with sour cream, zest, and lime juice.

2. Adjust with salt, pepper, and cumin as needed.

Key Lime Bars CRUST

Nature’s Best Dairy® Butter, cold & cubed 1/2 lb 157189

West Creek® Sugar, granulated 1/2 cup 324896

Roma® H&R Enriched Bleached AP Flour 2 cups 81983

FILLING

West Creek® Sugar, granulated 1 1/2 cups 324896

Roma® H&R Enriched Bleached

All Purpose Flour 1/2 cup 157189

Nature’s Best Dairy® Egg(s) 4 ea 517879

Lime Juice

6 fl oz 229080

Powdered Sugar 1 cup 27464

1. Preheat oven to 350 degrees and grease and parchment line a 2” half hotel pan.

2. In a food processor, pulse together the butter, sugar and flour.

3. Press evenly into the bottom of the greased pan. Bake for 20 to 25 minutes at 350 degrees. Allow to cool slightly while making the filling.

4. Whisk together the sugar flour, eggs and juice until the sugar is dissolved. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.

5. Bake at 350 degrees for about another 20 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool com pletely.

6. Sprinkle with powdered sugar when cool.

TRES LECHES CANNOLI

1. In a mixer with paddle attachment or in a stainless steel bowl gently fold the Tres Leche cake to break apart into a smooth mixture. Refrigerate this mixture one hour to overnight. Transfer chilled mixture to a pipping bag with an open tip.

2. In a sauté pan over low medium heat melt butter with pecan pieces and salt. Cook/roast for 1 minute stirring. Remove from heat and cool.

3. Pipe the Tres Leche mixture into cannoli shells then dip each end in pecan pieces.

4. Drizzle a portion of caramel on chilled dessert plate then place cannoli on plate top cannoli with a sprinkle portion of powdered sugar.

Spicy Chapman

1. Fill a 12 oz glass with ice. Set aside.

2. Fill a cocktail shaker with ice. Add orange juice, grenadine, fernet, cayenne pepper. Stir and strain into prepared glass.

3. Top with orange and lime soda.

4. Garnish with mint leaves, lime, and orange slices. Stir gently and serve cold.

1. Combine ingredients over ice, shake, strain, and serve.

1. Pour ingredients into serving glass full of ice in order listed and stir gently to mix.

2. Add garnish and serve.