Easter 2023│Seasoned│PFS Powell

211 Alton Hall Road

Cairo, GA 39828

SEASONED

CENTER OF THE PLATE

ROASTED LEG OF LAMB

1 Leg of Lamb, boned, rolled and tied

1/4 cup Roma® Oil, Olive

1/4 cup Magellan® beef rub

2 cups Piancone® red cooking wine

2 ea Roma® Bay Leaves

5 sprigs ea Peak® Parsley, Fresh

5 sprigs ea Peak® Thyme, Fresh

1 lb Peak® Onion(s), Red, medium dice

1/2 lb Peak® Carrot(s), medium dice

1/2 lb Peak® Celery, medium dice

2 ea Peak® Garlic, Clove(s)

3 cups veal, demi-glace

2 tbsp West Creek® Sauce, Horseradish

1/4 cup Peak® Mint, chopped

Rub the leg of lamb with some olive oil then sprinkle the beef rub over the lamb and refrigerate overnight wrapped. Remove from refrigerator and let rest for 20-30 minutes at room temperature.

Place a roasting pan on the stove with burners set to medium high. Pour in remaining olive oil. Brown the leg of lamb on all sides and remove from pan. Add onion, celery, and carrots to the pan and cook for 4-5 minutes. Crush garlic cloves and add to the pan with bay leaves, parsley sprigs, and thyme sprigs. Pour red wine in pan.

Place browed lamb leg on top of vegetables, turn off heat.

Heat oven to 350° and place roasting pan with lamb in the oven and cook for 2-2 ½ hours to an internal temperature of 135° which is medium rare Remove lamb from pan and rest for 20-30 minutes before carving

In a blender add the roasting liquid and vegetables then puree Strain this mixture thru a chinois

In a sauce pan over medium high heat add strained liquid and stir in demi-glace, horseradish, and mint Simmer for 30-45 minutes to reduce and concentrate flavors

Carve the lamb leg and serve Au jus on the side.

CARROT GINGER SOUP

7 cups Carrots, peeled, diced

1 Tbsp. ginger, root, minced

2.5 cups water

2.5 tsp. Chicken Base Low Sodium

6 Tbsp. Zesty Orange Sauce

9 fl. oz. Milk

3.5 oz. whole wheat crackers

Heat oil in soup pot, and then add onion, carrot, and ginger. Cook for 7-8 minutes. Add water, chicken base, zesty orange sauce and skim milk. Bring to a simmer until all vegetables are cooked through. Puree in a blender until smooth. Divide soup between 10 soup bowls and garnish with two crackers each.

1. 2. 3. 4.

PRODUCE

SAVORY SIDES

MACARONI & CHEESE

1 lb Assoluti® elbow pasta, cooked

1 qt Nature's Best Dairy® Cream, Heavy

3 cups Bacio® mozzarella and provolone cheese, shredded

1 tbsp Roma® garlic powder

1 tbsp Roma® onion powder

2 tbsp West Creek® Base, Chicken

1/4 tsp Roma® Black Pepper, Ground

3 cups Roma® Italian breadcrumbs

2 cups Parmesan Cheese Grated

1/2 cup Piancone® unfiltered extra virgin olive oil

In a saucepan over medium heat add heavy cream and whisk in chicken base, garlic powder, and onion powder Simmer for 4-5 minutes

Whisk in cheese to cream mixture until thickened In a bowl pour this over the cooked pasta

Transfer the pasta mixture to a half pan greased with butter

In a bowl combine breadcrumbs, parmesan cheese, and olive oil

Sprinkle the breadcrumb mixture over the top of the pasta.

Heat oven to 400®. Oil a sheet of foil cover pasta pan. Bake for 20 minutes. Remove foil and cook for an additional 10 minutes then serve.

SCRUMPTIOUS DESSERTS

*See recipe idea*

LEMON CAKE TRIFLE WITH ORANGE CARAMEL

4 ea Roma® Limoncello cake slices

2 cups Peak® blueberries

1 tsp Ascend® Juice, Lemon

1 tsp West Creek® Sugar, Granulated

1/4 tsp vanilla extract

1/2 cup Asian Pride® Mandarin Orange Segments, pureed

1 cup Contigo® condensed milk

1 ea Nature's Best Dairy® Whipped Topping , canned

1/4 cup candied lemon zest, (see recipe)

In a small saucepan, cook the sweetened condensed milk over low for about 15 minutes, stirring continuously, until it is a light brown. Whisk in the orange puree, then cook for another 5 minutes reserve.

In a medium bowl combine the blueberries, lemon, and sugar. Smash the blueberries lightly with a spoon. Let sit for at least 15 minutes or up to one day under refrigeration.

Take two slices of cake and chop into large chunks, then evenly distribute into four mason jars Spoon in the blueberry mix, then top with the other two slices of cake, make sure they are chopped

Top with one tablespoon of the orange caramel in each jar Finish with whipped cream, a drizzle of caramel (optional), and two teaspoons of the candied lemon zest

DEVILED EGGS

30 ea. egg(s), boiled, cut in half

10 oz mayonnaise

1 oz. mustard, Dijon

1/2 oz vinegar, white wine

1/2 oz. Chicken Base Low Sodium

Remove egg yolks from whites.

Place egg yolks in a processor and process until the yolks are completely crumbled, about 2-3 minutes.

Mix in remaining ingredients and place yolk mixture in a piping bag.

Pipe the egg yolks back into the egg whites. Garnish as desired.

PROSCUITTO DEVILED EGGS

12 ea Nature's Best Dairy® Egg(s), hard boiled, peeled

1/4 cup Peak Fresh Produce® Arugula, chopped

1 oz Piancone® prosciutto, sliced

2 tbsp Roma® Oil, Olive

1/8 tsp Magellan® sea salt

1/8 tsp Magellan® Black Pepper, ground

2 tbsp Roma ricotta cheese

1 tbsp West Creek® Mayonnaise

1/2 tsp Ascend® Juice, Lemon

In a sauté pan over medium heat add one tablespoon of olive oil with arugula, salt, and pepper. Cook for 2-3 minutes. Remove arugula from pan and drain excess water from arugula.

Cut eggs in half and remove yolks into a mixing bowl. Make sure to make a slight slice in the bottom of each half to make a flat surface for the egg to sit. Whip together the yolk, arugula, ricotta, mayonnaise, and lemon juice Refrigerate for 15 minutes to firm

Cut prosciutto into small julienne Heat remaining olive oil in sauté pan over medium high heat and add prosciutto Cook until crispy Remove from pan and drain excess oil

Place yolk filling into a piping bag with star tip Portion into each egg half then garnish with crispy prosciutto and take a bite