Monthly Inspirations MarchEdition
MENU IDEATION
Bangers and Mashed with Beer-Bacon Demi-Glace: North Country Smokehouse Irish Bangers #855467, West Creek Yukon Gold Mashed Potato #657084, Peak Leeks #259125, Natures Best Butter #157187, Luigi Bacon Topping #379410, Whisk & Serve Demi #265608, Guinness Stout
Scotch Poached Egg Toast with Lamb Sausage and Frisee Salad: Piancone Epicureo Ground Lamb #549693, Roma Chopped Garlic #490112, Peak Sage #855527, Heritage Oven Marble Rye #329672, Ambrosia Caramelized Onions #692733, Natures Best Eggs#517889 (poached), Frisee #899171, Marzetti Lemon Dressing #558380, Pickled Radish
Baked Seafood Stuffed Oysters with Candied Bacon Jam: Oyster ½ Shell FZ #309862, MS Sally Lump Crab Stuffing #584340, Asian Pride Panko Crumbs #564888, Natures Best Butter #157187, Luigi Bacon Topping #379410, Roma Chopped Garlic #490112, Brown Sugar #32446, West Creek Pancake Syrup #337562
Irish Soda Bread Pudding with Whiskey Sauce: Irish Soda Bread, 3 each Natures Best Grade AA Eggs LG #517889, Domino Brown Sugar, Natures Best Whole Milk #199417, Natures Best Heavy Cream #199406, Oringer Vanilla Extract #945775, West Creek Iodized Salt #333998, Roma Ground Cinnamon #628207 – Whiskey Sauce: Natures Best Heavy Cream #199406, Natures Best Grade AA Egg LG #517889, Silver Source Granulated Sugar #303783, Oringer Vanilla Extract #945775, Irish Whiskey
Traditional Irish Coffee
Ingredients:
1.5 oz Irish Whiskey
Strong, Fresh brewed coffee
1 tsp Brown sugar
Half and Half cream
Brulee Marshmallow garnish
Instructions:
- Pre Heat Irish coffee mug with hot water, dump out water, add brown sugar to glass, add whiskey, muddle or stir, pour over coffee, stir until sugar is diluted.
- Pour cream over back of spoon to create float layer.
- Add Brulee marshmallow for garnish if desired.
Loaded Pretzel Bites
Servings: 1-2 servings
Description: Soft pretzels paired with cured pastrami and beer cheese for a decadent pub appetizer.
Ingredients:
16 ea Super Pretzel Bites w/salt #57964
5 oz Freirich Pastrami Sliced #244295
6 oz West Creek Craft Beer Cheese Dip #478692
1 ea Peak Yellow Onion, peeled and sliced thin #907426
2 tsp Luigi Soy Pomace Oil Blnd #648929
2 tsp West Creek Mayo XHD #201348
2 tsp Roland Whole Grain Mustard #962568
¼ oz Peak Green Onion, cut into 2” fine julienne #247091
Preparation Instructions:
1. Add oil to pan and cook onions with a little salt and pepper until caramelized.
2. Brush pretzel bites with a little water and coat tops with pretzel salt. Bake bites according to instructions.
3. Top bites with pieces of hot pulled pastrami, sprinkle with caramelized onions, and pour warm beer cheese dip over top.
4. Bake at 400 degrees for 3-5 minutes to heat through.
5. Meanwhile mix mayo and mustard in small bowl and stir to combine.
6. Serve with scallion thread garnish and mustard dipping sauce.
7. Slainte!
Mint Julep Mocktail
Ingredients:
Ginger Ale
4-5 Fresh Mint Leaves
1 oz Lemon Juice
1/2 oz Simple Syrup
Mint spring, for garnish
Instructions:
- Place the mint leaves and simple syrup into a julep cup, collins glass, or double old-fashioned glass.
- Muddle to dissolve the sugar and release the oil and aroma of the mint.
- Add the lemon juice.
- Fill the glass with crushed ice and top with ginger ale.
- Garnish with a mint sprig. Serve with a straw and enjoy.
20/30 FRESH SCALLOP
30/40 FRESH SCALLOP
SCALLOP 10-20 B/W MEDALLION FZ
SCALLOP HALF SHELL 20-30 IQF
CRAB STUFFED SOLE 5 OZ.
CRAB STUFFING SANTA FE
- CLAW
- BACKFIN
BARRAMUNDI 7/9OZ SKIN-ON FILLET
BARRAMUNDI 7/9OZ SKINLESS FILLET
UPPER CRUST POTATO COD
BREWERS CHOICE 8.5OZ HADDOCK
PUBHOUSE HADDOCK 8.5 OZ
PUBHOUSE COD 4 OZ
RAW BRD COD PTN 4 OZ
SCROD
320680 320682 320676 284152 ROMA CHOPPED OCEAN CLAMS SEA CLAM JUICE OCEAN CLAM JUICE 12/51 OZ 12/51 OZ 12/46 OZ 12/46 OZ Clam 450958 451017 989104 929957 366275 362789 374771 556512 443489 801298 562374 570562 462040
BETTER FISH THE BETTER FISH FPI HIGH LINER FOODS
GRTESTRN GRTESTRN GRTESTRN GRTESTRN GRTESTRN GRTESTRN
THE
TRIDENT TRIDENT TRIDENT
MSC PF
HADDOCK SKINLESS 8/12OZ MSC HADDOCK SKINLESS 8/12OZ MSC PF COD FILLET 12+ OZ
FAROE SALMON FILLET SKIN-ON
1/10 LB 1/10 LB 1/10 LB 1/20 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB Finfish 537461 656543 537465 537466 629355 809831 147484 39207 EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE CHESAPEAKE BAY CHESAPEAKE BAY FPI
FRESH
ICELANDIC COD LOINS 16+OZ ICELANDIC COD FILLET 10-18OZ
3/4S
U/10 FRESH SCALLOP U/15 FRESH SCALLOP 10/20
SCALLOP
&
Scallop 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/10 LB 5/2 LB 1/10 LB 584340 572345 572346 572350 572352 572355 628895 MS SALLY EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE MS SALLY
SCALLOP
MEAT
CRAB
CRAB
CRAB MEAT
CRAB MEAT
CRAB TOTS Crab 4/3.5 LB 6/1 LB 6/1 LB 6/1 LB 6/1 LB 6/1 LB 1/10 LB SEAFOOD
CRAB
MEAT - SPECIAL
MEAT
- SUPER LUMP
- JUMBO LUMP
Servings: 4 servings
Description: Classic English style hand pie filled with potato, herbs and smoked salmon.
Ingredients:
4 each Pastry Pf Pie Shell 3 oz #629634
1 lb Empires Treasure Cold Smoked Salmon 4 oz #258735
2 cup Potato Yukon Gold, peeled, diced #417375
1 tsp Luigi Soy Pomace Oil Blnd #648929
6 oz Peak Fresh Leak #259125
½ cup Natures Best Cream Cheese, softened #246294
1 tsp Peak Fresh Dill, chopped #855546
2 each Natures Best Egg Med AA LG #517889
Pickled English Cucumber #61324
TT Salt and Pepper
* pickled-use B&B Pickle Recipe
Preparation Instructions:
1. Place Yukon gold potatoes in pot and cover with water, bring to a boil and cook until potatoes are tender. Strain out water and rough smash potatoes by hand adding a little salt and pepper, set aside covered.
2. Meanwhile, cut and wash leeks well, drain and add to sauté pan with the oil, cook until translucent and start to brown slightly.
3. In a mixing bowl add the cream cheese and dill, mix to incorporate, mixture does not need to be smooth.
4. Add mashed potato, cooked leeks, flaked salmon pieces to cream cheese mixture, stir with wooden spoon, should not be mixed fully as you want some chunks of ingredients.
5. In small bowl add eggs with a tsp water and whisk well to make egg wash.
6. Layout pie crust rounds on board, place a small amount of filling to one side of round. Brush outer edges with egg wash and fold over filling.
7. Crimp edges with fingers or a fork to ensure they stick together.
8. Score top of hand pie with tip of knife to create a steam hole, brush with egg wash.
9. Bake at 375 degrees for 15-20 minutes or until pastry is a nice golden brown.
10. Serve with pickled cucumbers.
Empires Treasure Smoked Salmon English Pasties 414511 414519 106906 711849 153682 291570 274293 539333 975449 892312 ROMA ROMA SEA LEGEND MS SALLY OYSTER BAY PACKER PACKER PACKER PACKER PACKER SQUID T&T 4-6” FZ USA SQUID R&T FZ USA CALAMARI R&T PORTN FZ USA CONCH FRITTER SEARED TUNA LOIN SLICED LANGOSTINO FULLY COOKED SWAI PANGASIUS FIL 7-9 B/S IQF CRAWFISH WHOLE 16-25 FZ SMELTS, DRESSED FROZEN SQUID INK FZ Specialty 4/2.5 LB 4/2.5 LB 20/8 LB 4/3.5 LB 32/3 OZ 5/2 LB 1/15 LB 2/5 LB 12/1 LB 1/500 GM 444310 444311 444318 549733 721498 153923 EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE EMPIRE TREASURE SEA LEGEND ROMA 16/20 CL TL BTYFLY 21/25 CL TL BUTTERFLY SHRIMP TENDERS PICKLE FRIES SEAFOOD MIX USA ILLEX R&T 8OZ PORTIONS Value Added 4/3 LB 4/3 LB 4/3 LB 5/2 LB 10/1 LB 20/8 LB
PRODUCE
WHOLE PEELED POTATOES, IN WATER
WHOLE PEELED POTATOES, BAGGED
GOLF BALL POTATOES, BAGGED
POTATO IDAHO RUSSET
POTATO RED B BAG
POTATO RED SIZE A BAG
YAM LG 65 CT
POTATO SWEET 90 CT
Fresh Vegetables
BABY PLD W/TOP
CARROT BABY PLD W/TOP
CARROT BABY PLD SLIM TFF
BABY CARROTS, PEELED
JUMBO CUT CARROTS
BEAN GRN SNIPPED
PARSLEY CURLY W&T
PARSLEY FLAT
PARSLEY CURLY
PARSLEY FLAT BUNCH
CUCUMBER EURO
PEPPERS BELL GRN CHOPPER
PEPPERS RED DOM
PEPPERS YLW BELL
CELERY DICED 3/8 X 1/4” TF
CELERY 24 CT NAKED TFF
ONIONS, WHITE BOILER
ONION GRN W&T TFF
SPINACH BABY
SPINACH W&T TFF
CABBAGE, GREEN BAGGED
CABBAGE, GREEN MEDIUM
CABBAGE, GREEN QUARTERED
CABBAGE RED MED CARTON
PARSNIP FRSH
PARSNIP, BULK
TURNIP, PEELED QUARTERED
TURNIP, DICED
ANISE FRSH
ANISE FRSH
ASPARAGUS STD
GARLIC WHL PLD DOM
GARLIC WHL PLD CHINESE FRS
855530 855502 855511 855533 Fresh
1/8 OZ 1/2.2 LB 1/8 OZ 1/8 OZ ROSEMARY FRSH BASIL FRSH THYME FRSH OREGANO FRSH 956571 963583 269451 927374 942084 544574 544597 389678 230768 316055 61588 896898 525536 329601 951752 16690 875755 907442 906292 907545 260811 907130 977830 951893 985773 61295 695270 986568 986221 950641 277866 974123 61532 275595 269109
Herbs
1/25 LB 1/25 LB 1/5 LB 1/5 LB 1/25 LB 4/5 LB 1/50 LB 2/5 LB 4/1 LB 12 CT 1/60 BN 1/60 CT 1/12 CT 1/1.11BU 1/25 LB 1/11 LB 4/5 LB 1/24 CT 1/25 LB 4/2 LB 2/2 LB 4/2.5 LB 8-10 CT 1/50 LB 1/10 LB 1/50 LB 1/20 LB 1/25 LB 4/5 LB 4/5 LB 1/6 CT 1/24 CT 1/11 LB 4/5 LB 4/5 LB BEET GOLD BEET RED FRSH CARROT RAINBOW
1/20 LB 1/30 LB 1/30 LB 1/90 CT 1/50 LB 1/50 LB 1/40 LB 1/40 LB 915779 927386 927387 908016 301711 977933 352084 568670 Potatoes
987544
Flowers 1/50 CT GREEN CARNATIONS AVAILABLE 3/13 - 3/17
Fresh
Instructions:
Raspberry Mojito
Ingredients:
Raspberries
Mint leaves, torn
1/2 oz simple syrup
1/2 oz lime juice
2 oz white rum
2 oz soda water
- Place the raspberries, mint, lime juice, and simple syrup in a glass and muddle.
- Add rum and club soda and fill glass with ice.
CENTER OF THE PLATE
BEEF CORNED BRISKET CH RAW
BEEF RND CORNED FC TFF
BEEF CORNED BRISKET RED W/SPICE
LAMB GRND 80/20 FZ
LAMB STEW MEAT 1 IN FZ
BEEF BRISKET CH BNLS
BEEF ANG GRND FINE ANG 80/20
BEEF ANG BRISKET CH DECK OFF
LAMB LEG BRT TRMD
BEEF ANG SIRLOIN COULOTTE BNLS
BEEF TNDRLN NR
BEEF ANG RIBEYE CH L/ON UPS
BEEF RIBEYE BNLS CH L/ON UP
BEEF RIBEYE TMAHWK CH
HAM BUFFET SMKD WA 95% LEAN
HAM UNCURED SMKD ABF
HAM BUFFET HONEY LS
BEEF ANG EYE RND CH
PORK CHOP C/C FRNCHD
158686 946654 946667 549693 549691 292963 423868 374895 549562 484719 620944 234495 992406 649999 153769 312877 949207 232945 296005 WEST CRK OLDNBRHD OLDNBRHD PIANEPIC PIANEPIC IBP BRVHRT BRVHRT PIANEPIC BRVHRT PERF CM BRVHRT IBP PERF CM FARMLAND MCKENZIE TRIPLE BRVHRT ALGNCECM
2/14-18LB 2/8 LB 2/14 LB 5/2 LB 2/5 LB 4/12-14LB 6/10 LB 4/13 LB 2/9 LB 20/3 AV 2/5 LB 2/15 LB 5/15 LB 1/20 LB 2/9-11LB 2/8 LB 2/10 AV 12/5 AV 12/14 OZ
BRUNCH BOARDS
Looking for a fun way for the whole family to get involved in the meal? Brunch Boards and Breakfast Kits are a unique way to package up experiences. The latest trend in breakfast dining is perfect for providing a memorable meal for your customers to share in their own home. They are easy on labor to package and deliver, and versatile in the ways they can be marketed to provide multiple options for your customers without making more work for you.
Easy Assembly & Easy Packaging
1. Pick your focal point – pancakes, waffles, bagels, eggs
2. Choose your compliments – fully cooked bacon or ham, fresh fruit strips, avocado, herbs, pastries
3. Add some toppings – syrups, jams & jellies, peanut butter, hazelnut spread, butter
4. Get creative – add in unique things like chocolate chips, nuts, sprinkles, whipped cream and more to make it fun and festive
Whether building these as kits for the family to bake and assemble or putting everything together for a ready-to-go family meal, packaging Brunch Boards is as simple as providing a base tray and individual containers for each topping to quality holds up from your door to the customer’s kitchen. Try a steam pan for an easy travel solution for family meals, complimented with a variety of plastic containers and portion cups.
2023