-OUR ExclusiveHispanic -Brand products-
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.
A
6/#10 CN
Contigo ® Product Guide | page 2
6/#10 CN
DIP QUESO BLANCO FZ CONTIGO 4 / 5 LB 478694 GUACAMOLE WESTERN FZ CONTIGO 12 / 1 LB 592379 SALSA FIRE ROASTED RTU CONTIGO 6 / #10 CN 493485 SALSA MEDIUM THICK & CHNKY CONTIGO 4 / 1 GA 303564 SALSA MEDIUM THICK & CHNKY CONTIGO 1 / 1 GA 327002 SALSA MILD THICK & CHNKY CONTIGO 4 / 1 GA 303563 SALSA MILD THICK & CHNKY CONTIGO 1 / 1 GA 327874 SAUCE CHEESE CHEDDAR DSPNSR POUC CONTIGO 4 / 110 OZ 504386 SAUCE CHEESE JALAPEÑO CONTIGO 6 / #10 CN 502724 SAUCE CHIMICHURRI FZ CONTIGO 3 / 30 OZ 556456 SAUCE HOT CHILE DE ARBOL CONTIGO 12 / 5 OZ 162163 SAUCE HOT GREEN HABANERO CONTIGO 12 / 5 OZ 162169 SAUCE HOT POBLANO HABANERO CONTIGO 12 / 5 OZ 163802 SAUCE HOT RED HABANERO CONTIGO 12 / 5 OZ 163803 DiPs & Salsa B C D C B A D
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.
4
® Product Guide | page
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
CHEESE AMERICAN LOAF YELLOW FULL MEL ULTIMELT 6 / 5 LB 231511 CHEESE AMERICAN WHITE EZ MELT LOAF ULTIMELT 6 / 5 LB 231510 CHEESE MONTEREY JACK BLOCK WEST CREEK 1 / 42 AV 157186 CHEESE COLBY JACK SHRED FEATHER WEST CREEK 4 / 5 LB 158812 CHEESE COTIJA GRATED CONTIGO 5 / 2 LB 651725 QUESO QUESADILLA SHRED CHIHUAHUA V&V 4 / 5 LB 938919 CHEESE MONTEREY JACK R/F FINE SHRE CORAZO 4 / 5 LB 235403 CHEESE AMARILLO BLANCO 50/50 FINE SHRED CORAZO 4 / 5 LB 797063 CHEESE CHEDDAR BLEND FEATHER SHRED CORAZO 4 / 5 LB 797066 CHEESE AMARILLO CHEDDAR FEATHER SHRED CORAZO 4 / 5 LB 797074 CHEESE MONTEREY JACK BLOCK WEST CRK 1 / 10 AV 158817 CHEESE CHED MILD WHI BLOCK CONTIGO 1 / 42 AV 503830 Cheese Contigo ® Product Guide | page 6
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.
Contigo ® Product Guide | page 7
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.
Contigo ® Product Guide | page 8
CHIP TORTILLA CORN BLUE CONTIGO 8 / 16 OZ 775106 CHIP TORTILLA CORN WHITE 1/6 MAYAN FARMS 1 / 24 LB 650841 CHIP TORTILLA CORN WHITE TRIANG CONTIGO 8 / 16 OZ 728148 CHIP TORTILLA CORN YELLOW RND CONTIGO 8 / 16 OZ 728133 TORTILLA STRIP TRI COLOR FC CONTIGO 10 / 1 LB 334990 CHIP TORTILLA CORN YELLOW PRECUT MISSION 1 / 30 LB 74816 CHIP TORTILLA CORN YELLOW 4” CUT BRONCO 1 / 32 LB 418722 CHIP TORTILLA CORN WHITE TRI FC MISSION 6 / 2 LB 75976 CHIP TORTILLA CORN WHITE 6 CUT MAYAN FARMS 1 / 24 LB 650841 CHIP STRIPS TORTILLA CORN TRI COLOR CONTIGO 10 / 1 LB 334990 TOrtiLlA CHIps (Pre-CooKed & rAW) E F G E F G Contigo ® Product Guide | page 9
Corn
flOUR
TORTILLA CORN WHITE 4” MAYAN FARM 8 / 21.2 OZ 209121 TORTILLA CORN WHITE TAQUITO 4.5” LA BANDERITA 6 / 80 CT 386764 TORTILLA CORN YELLOW 6” MAYAN FARM 32 / 8 CT 337934 TORTILLA CORN YELLOW 6” MISSION 12 / 60 CT 888066 TORTILLA CORN YELLOW 6” LA BANDERITA 6 / 160 CT 5163 TORTILLA CORN WHITE 6” MISSION 6 / 5 DZ 988759 TORTILLA CORN WHITE 6” MISSION 12 / 5 DZ 26825 TORTILLA CORN WHITE 6” LA BANDERITA 6 / 90 CT 339911 TORTILLA CORN BLUE 6” MISSION 12 / 60 CT 933731 TORTILLA CORN RED 6 IN OLE 6 / 160 CT 959305
TORTILLA FLOUR PRESSED 6’ LA BANDERITA 288 / 1.17 OZ 41167 TORTILLA FLOUR PRESSED 8” LA BANDERITA 16 / 12 CT 641888 TORTILLA FLOUR PRESSED 10” LA BANDERITA 16 / 12 CT 641889 TORTILLA FLOUR PRESSED 12’ LA BANDERITA 8 / 12 CT 485251 TORTILLA FLOUR PRESSED 6” MISSION 24 / 12 CT 989930 TORTILLA FLOUR PRESSED 10” MISSION 12 / 12 CT 75113 TORTILLA FLOUR PRESSED 12” MISSION 8 / 12 CT 880752 TORTILLA FLOUR 4” MAYAN FARM 16 / 16 CT 619898 TORTILLA FLOUR 6” MAYAN FARM 18 / 12 CT 308509 TORTILLA FLOUR 8” MAYAN FARM 20 / 12 CT 326616 TORTILLA FLOUR 10” MAYAN FARM 6 / 12 CT 308881 TORTILLA FLOUR 12” MAR&RIC 10 / 12 CT 241442 TORTILLA FLOUR 12” MAYAN FARM 6 / 12 CT 308858 TORTILLA FLOUR KSHR 12” WRPYTOR 10 / 12 CT 883035
Contigo ® Product Guide | page 10
TOrTillAs
Gluten-Free TORTILLA 11” GF MAR&RIC 8/8 CT 584430 Specialty TORTILLA SPINACH 10” ALADDIN 6 / 12 CT 618719 TORTILLA TOMATO BASIL 10” ALADDIN 6 / 12 CT 306909 TORTILLA BLACK BEAN 12” PIANCONE 6 / 12 CT 254843 TORTILLA GARDEN SPINACH 12” PIANCONE 6 / 12 CT 245761 TORTILLA GARLIC PESTO 12” PIANCONE 6 / 12 CT 250480 TORTILLA JALAPENO CHEDDAR 12” PIANCONE 6 / 12 CT 256443 TORTILLA ROASTERD PEPPER 12” PIANCONE 72/3.56 OZ 254845 TORTILLA SOUTHWEST 12” PIANCONE 6/12 CT 248594 TORTILLA SUN DRIED TOMATO 12” PIANCONE 6/12 CT 245762 TORTILLA WHOLE WHEAT 12” PIANCONE 6/12 CT 245755 Contigo ® Product Guide | page 11
BEEF BEEF BARBACOA PREM FZ TFF CAFE H 4 / 5 AV 350713 BEEF STRIP 1/2 IN FAJITA FC FZ CONTIGO 2 / 5 LB 529369 BEEF TACO FILLING R/F REDU_SOD JTM PROVISIONS 4 / 5 LB 313704 Chicken CHICKEN BRST FIRE BRAISED FC FZ HORMEL FIRE BRAISED 48 / 3 OZ 538939 CHICKEN BRST STRIP FAJITA FC FZ CONTIGO 2 / 5 LB 529380 CHICKEN PULLED CARNITAS FZ CAFE H 2 / 5 LB 60799 CHICKEN PULLED SMKD FC FZ GF HORMEL AUSTIN BLUES 2 / 5 LB 875094 CHICKEN THIGH FIRE BRAISED 2 PC HORMEL FIRE BRAISED 2 / 5 AV 354300 CHICKEN THIGH MEAT PULLED FC FZ HORMEL FIRE BRAISED 2 / 5 LB 542263 PORK PORK BBQ PULLED SEASND FC FZ RIDGECREST 4 / 5 LB 806503 PORK CARNITA MEAT FC FZ CAFE H 6 / 5 AV 982194 SAUSAGE CHORIZO GRND TRDTNL FZ CONTIGO 1 / 10 LB 577059 SAUSAGE CHORIZO LINK 4/1 TRDTNL CONTIGO 1 / 10 LB 577060 SEAFOOD COD LOIN 4 OZ IQF CHN WORLD DOCK 1 / 10 LB 405215 HADDOCK LOIN 2 OZ B/S IQF WORLD DOCK 1 / 10 LB 798293 MAHI MAHI PCS 2 4 OZ B/S IQF PACIFIC STRAITS 1 / 10 LB 389945 SHRIMP WHI 71 90 RPDT/OFF IN. BAY WINDS 5 / 2 LB 421153 TILAPIA FIL 5 7 OZ C O B/S CHN WORLD DOCK 1 / 10 LB 858049 TUNA AHI POKE CUBES 1.5 CM FZ PACKER 1 / 10 LB 246184 CenTer of the PlaTe Contigo ® Product Guide | page 12
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.
Performance Custom® skirt meat, 8 oz portions 2 lb 537339 Roma® Cumin, Ground 1 tbsp 615883 Roma® Chili Powder 1 tbsp 615877 Roma® Cinnamon, Ground 1 tsp 615880 West Creek® sea salt 1/2 tsp 104752 Magellan® Black Pepper, ground 1/2 tsp 615818 Bay Winds® Shrimp, White 16 20 CT, peeled, deveined tail on shrimp 20 ea 421091 Contigo® Chimichurri Sauce 2 tbsp 556456 Roma® Oil, Olive 5 tbsp 561261 Fresh corn, husk and silk removed 5 ea 339631 Peak® Onion(s), Yellow, diced 1/2 ea 477257 Nature’s Best Dairy® Cream, Heavy 2 c 199406 Diced green chili, drained 1/4 c 66752 Roma® Garlic, chopped 1 tsp 474047 Peak® Jalapeño Pepper(s), diced 1 ea 274336 Contigo® Cotija Cheese, grated 1/4 c 651725 Contigo® Tortilla Chips, pureed 2 tbsp 728133 Peak® Lime(s), zest only 2 ea 854419 Peak® Cilantro, for garnish 6 leaves 907446
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
AVOCADO HALVES 42 56 CT IW CONTIGO 1 / 4.5 LB 625682 AVOCADO PULP CHUNKY FRESH CONTIGO 8 / 2 LB 625690 AVOCADO PULP FZ CONTIGO 6 / 3 LB 592335 VEG BLND SW FIRE RSTD CORN & BLK BEAN IQF CONTIGO 6/2 LB 149411 CORN MEXICAN STREET FIRE RSTD IQF CONTIGO 6/2 LB 149412 BEAN BLACK CONTIGO 6 / #10 CN 629869 BEAN PINTO TRIPLE CLEAN TFF SILVER SOURCE 1 / 50 LB 262999 BEAN PINTO CONTIGO 6 / 30 OZ 629872 PEPPERS CHIPOTLE IN ADOBO SAUCE CONTIGO 12 / 7 OZ 171113 PEPPERS GREEN CHILE DICED ROSARITA 12 / 27 OZ 66752 PEPPERS JALAPEÑO NACHO SLICED CONTIGO 6 / #10 EA 522428 PEPPERS JALAPEÑO NACHO SLICED CONTIGO 4 / 1 GA 522470 PEPPERS JALAPEÑO WHOLE CONTIGO 4 / 1 GA 522379 PLANTAIN SWEET SLICED IQF LTOBLNC 6 / 4 LB 415732 TOMATILLO WHOLE SVRIMPTS 6 / #10 CN 490642 BASE BIRRIA LIQUID POUCH CONTIGO 6 / 5 LB 176490 TOMATO DICED 3/4” IN JUICE WEST CREEK 6 / #10 CN 878218 TOMATO DICED UNPEELED FIRE ROASTED CONTIGO 6 / #10 CN 493387 TOMATO WHOLE PEELED IN JUICE CONTIGO 6 / #10 CN 687290 RICE JASMINE WHITE CONTIGO 1 / 50 LB 800628 Avocados, Beans, Peppers, TomaToes & More H H i i J J Contigo ® Product Guide | page 15
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.
Mahi Mahi Taco Bowl Pacific Start Mahi Mahi 6 oz 389945 12” Piancone® Flour Tortilla 1 each 245763 Rosarita Refried Beans 4 oz 48372 Simplot® Lime Cilantro Rice 6 oz 645792 Corn Salsa (equal parts) 2 oz 149412 Contigo® Fire Roasted Salsa 2 oz 493485 Contigo® Avocado Half, sliced 1 each 625682 Crema 1oz Contigo® Grated Cotija Cheese 1/2 oz 651725
as
Peak®
2
Peak® Fresh Chopped Cilantro
needed 907446
Lime Wedges
each 854419
®
Guide | page
Product
16
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
Winds® Halibut 6 oz
Queso Blanco 1 oz 478694 Fire Roasted Poblano Concentrate 1 oz 401298
White Jasmine Rice 2 oz 800628 Roasted Corn & Jalapeno Blend 1 oz 504916
Fresh Jalapeno Peppers 1 each 288322
Bay
419343 Contigo®
Contigo®
Peak®
2
Peak® Lime Wedges
each 854419
Peak® Fresh Chopped Cilantro as needed 907446
Contigo ® Product Guide | page 17
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.
® Chipotle CHILI Pineapple Coulis Contigo ® Product Guide | page 18
CONTIGO
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.
Contigo ® Product Guide | page 19
LIME CREMA
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.
Roma® chocolate cannoli shells 6 ea 231624 Contigo® Tres leche slices, 3 inches x 3 inches 2 ea 493090 Magellan® pecan pieces 1/4 cup 357221 Nature’s Best Dairy® Butter, Unsalted 1/2 tbsp 157189 West Creek sea salt 1/8 tsp 104752 Magellan® pecan halves, roasted for garnish 1/4 cup 357157 West Creek® Sugar Powdered, for garnish 3 tbsp
6
Caramel
1/4
27464 Peak® Mint, fresh sprigs
ea 855539
sauce, for garnish
cup 859847
Contigo ® Product Guide | page 20
L M CHEESECAKE CINNAMON CHURRO CONTIGO 2 / 14 SL 208472 CAKE TRES LECHES TRAY FZ CONTIGO 2 / 5.5 LB 493090 CAKE 3 LAYER COCONUT CREAM 10” FZ CONTIGO 2 / 14 SL 807645 MILK CONDENSED SWEETEND CAN CONTIGO 24 / 14 OZ 515409 CHURRO PLAIN 10” TFF TIO PEPE 1 / 100 CT 30256 CHURRO DBL TWISTED CINNAMON TIO PEPE 1 / 50 CT 531665 CHURRO CHOCOLATE 10” FZ CALIFCHU 100 / 2.75 OZ 649258 SweeT (& EASY) EndIngs M L Contigo ® Product Guide | page 21
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.
SODA MANDARIN GLASS JARRITOS 24 / 12.5OZ 269872 SODA TAMARIND GLASS JARRITOS 24 / 12.5OZ 269873 SODA PINEAPPLE GLASS JARRITOS 24 / 12.5OZ 269884 SODA LIME GLASS JARRITOS 24 / 12.5OZ 269885 SODA FRUIT PUNCH GLASS JARRITOS 24 / 12.5OZ 269886 SODA GRAPEFRUIT GLASS JARRITOS 24 / 12.5OZ 269887 SODA MANGO GLASS JARRITOS 24 / 12.5OZ 269902 BAR MIX MARGARITA FRESH ALL NATURAL NATALIES 12 / 32OZ 468835 BEVERAGES
Orange Juice 3/4 cup 153992 Grenadine 1 1/2 oz 348626 Fernet 1/2 oz Magellan® Cayenne Pepper, Ground 1/4 tsp 615826 Jarrito’s Mandarin Soda 1 oz 269872 Lime Soda 1 oz 269885 Mint Leaves, fresh 3 ea 855539 Cucumber, 1 Slice 1 slice 873914 Lime, 1 Slice 1 slice 854419 Orange, 1 Slice 1 orange 482976
Contigo ® Product Guide | page 22
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.
Tequila of choice 2 oz Lime Juice 3/4 oz 229080 Ascend Pineapple Juice 3/4 oz 154017 Simple Syrup 3/4 oz 860332 ORANGE Peppercorns as needed 350939 Fresh Pineapple, for garnish as needed 862247
Lime Chelada Habanero Lime Syrup 3/4 oz 231009 Lime Juice 1/2 oz 75060 Mexican Lager Beer 7 oz
ORANGE Peppercorn Pineapple Margarita HabAnero
20 Dalton Road // Augusta, ME 04330 1-877-564-8081 www.performancefoodservice.com 4-24 Contigo® POBLANO QUESO HALIBUT Recipe on Page 17
