FoOd LiFe
CHEF ROBERT STEGALL-SMITH
Corporate Chef
Performance Foodservice - Florence
Robert.Stegall-Smith@pfgc.com
MEET THE CHEF
Robert Stegall-Smith, CEC, AAC
Chef Robert Stegall-Smith is a graduate of the Culinary Institute of America and holds a Masters in Hospitality Administration from UNLV. His background includes experience in fine dining, private clubs, colleges and universities, B&I and healthcare before assuming the corporate chef position for IFH, now Performance Foodservice in 1996. Chef Robert has been recognized by the American Culinary Federation as a certified executive chef since 1997 and was inducted into The American Academy of Chefs in 2005.
Chef Robert is a past president of the Midlands Chapter of the ACF. Chef was the first place winner in the 2000 South Carolina Taste of Elegance. Chef Stegall-Smith took an ACF Gold Medal in the 2011 Adluh Grits Mystery Basket competition. Chef Robert was named the 2000 Chef of the Year in the Midlands, and the 2004 Chef of the Year in Florence.
Chef Robert was named the 2013 Chef of the Year in the Midlands and received the 2013 Richard M. Lee Culinarian of the Year award. Chef Robert has been part of the Culinary Certificate program at the University of South Carolina since its inception and also serves as a subject matter expert for ECPI University.
MEDITERRANEAN SEAFOOD CROISSANT
INGREDIENTS: 1 Toasted Heritage OvenS® Croissant | 2
TBSP Roma® Ricotta Cheese | 3 each Empires Treasure®
U 10-20 Scallops | 3 each Baywinds® 26-30 Shrimp | 1
TSP Zebec® Greek Seasoning | 1 TBSP Olive Oil | 1/4 Cup
Chopped Mixed Olives | 1 TBSP Sliced Peak® Red Onion | 1/4
cup Peak® Baby Spinach leaves | 1 TBSP Peak® Diced Tomato
GRILLED SCALLOP AND CHARRED CARROT SALAD
Village Garden® Ginger Sesame Vinaigrette ties all these flavors together.
INGREDIENTS: 3 each Empires Treasure® U 10-20 Scallops
| 1 TSP Magellan® Lemon Pepper Seasoning | 5 each Baby Peeled Carrots with Tops | 1 TSP Olive Oil | Salt and Pepper | 3/4 Cup Peak® Arcadian Lettuce Mix | 3-4 OZ
Village Garden® Sesame Ginger Dressing
PREPARATION:
Season the scallops with the lemon pepper. Cook on a char grill
Toss the carrots with olive oil, salt and pepper. Roast in a 350°F oven for 10 minutes
Char the roasted carrots on a char gill or over an open flame
Plate the lettuce. Top with carrots
dressing over top
with the scallops
ADOBO VEAL SHORT RIB
with Corn Tortilla Crusted Scallops & Roasted Corn Salad
INGREDIENTS: 2 each Piancone® Veal Short Ribs from a rack | 1 TBSP Contigo® Adobo Paste | Salt and Pepper | 3 each Empires Treasure® U 10-20 Scallops | 1 Contigo® Yellow Corn Tortilla | 1/4 Cup Flour | 1/4 cup Warmed Contigo® Roasted Corn | 2 Peak® Grape Tomatoes (cut in half) | 1 Peak® Lime | 2 TSP Piancone® Extra Virgin Olive Oil
PREPARATION:
1
2
Rub a veal rack with Adobo paste. Season with salt and pepper
Place covered in a 325°F oven to cook for 2.5 hours or until tender. Cut the 2 ribs from the rack
4
5
6
In a food processor combine the tortilla and flour, salt and pepper. Pulse on high until smooth
3 Wet the scallops and coat in the flour mixture
Deep fry the scallops for about three minutes
Combine the warm corn and tomatoes. Grate the lime skin into the mix. Toss with lime juice and olive oil. Season
Plate together 7
MALFATTI MIX
INGREDIENTS: 1 cup Chopped Kale | 1 TSP minced Garlic | 3 TSP finely chopped Shallots | Olive oil | 1 LB Roma® Ricotta Cheese | 1/3
Cup chopped Peak Basil | 1 Whole Egg + 2 egg yolk | 1 cup grated raffinato® Parmesan cheese | 1/2 cup flour | salt and pepper
PREPARATION:
Sauté the kale, garlic and shallots in olive oil until the kale is wilted. Let cool. Mix all the ingredients together including the cooled kale mix to form a dough. Drop the dough a spoonful at a time into boiling salted water. Cook until the dumpling floats and are cooked through.
PROSCIUTTO WRAPPED SCALLOPS WITH MALFATTI
Malfatti, which translates into badly formed, is a quick ricotta cheese based dumpling.
INGREDIENTS: 2 each Empires Treasure® U 10-20 Scallops | 1 slice Piancone® Prosciutto Di Parma | White pepper to taste | 1 TBSP Olive Oil | 3 each Malfatti – see recipe below | 1 TBSP Heated Piancone® Marinara
PREPARATION:
Cut the prosciutto to form two long strips 1
2
3
4
5
Season the scallop with pepper and wrap in prosciutto
Heat the olive oil and sear all sides of the wrapped scallop until cooked
Drop three spoonfuls of malfatti dough into boiling salted water, cook until floating
Spoon the warm sauce in the dish and arrange scallops and malfatti
RIDGECREST ® BACON WRAPPED EMPIRE TREASURE® SCALLOPS
with Lemon Chive Aioli
INGREDIENTS: 3 each Empires Treasure® U 10-20 Scallops
| 3 slices Ridgecrest® Applewood Bacon – par cooked in a hot oven for 5 minutes | Salt and pepper | 1 TBSP Lemon
Chive Aioli – see recipe below PREPARATION:
Season the scallops 1
Wrap the partially cooked bacon around each scallop and secure with a toothpick 2
Sear the exposed sides of the scallops and bake in an oven until cooked
Serve with the aioli
LEMON CHIVE AIOLI
INGREDIENTS: 1 cup Roma® HD Mayo | Salt and pepper to taste | 1 Peak® lemon | 1 TBSP chopped Peak® Chives
PREPARATION:
Mix the mayonnaise with the zest and juice of the lemon. Stir in chives and season.
CREAMED SPINACH, CORN & MUSHROOM
PREPARATION: Saute 2 oz. of Peak® diced onion with 1/2 cup sliced peak mushrooms and 1/2 cup Contigo® Roasted corn. Add 1/2 cup Peak® spinach leaves. Cook until wilted. Add 2 oz. Natures Best® Heavy Cream and season with salt and pepper. Blend everything together with a blending stick or food processor
PEAK POTATO SLICES
PREPARATION: fry the slices in 300°F oil for 5 minutes. Let rest. Fry a second time at 350°F until crispy. Season
CHICKEN RUBBED SCALLOP NAPOLEON
Delicate scallops sandwiched in between layers of crispy potato with creamed spinach, mushrooms and corn.
INGREDIENTS: 2 each Empires Treasure® U 10-20 Scallops
| 1/2 tablespoon Magellan® Chicken Rub | 3 slices
80 count Peak® Russet Potato – blanched, fried and seasoned | 3 TBSP Creamed Spinach, Corn and Mushrooms (see below)
PREPARATION:
Cut the scallops in half and season with the chicken rub 1
Saute the scallop pieces 2
Place a spoonful of the vegetable mix on the plate. Top with a potato slice 3
Add more vegetable mix and two scallop pieces. Top with potato 4
5
Finish with a spoonful of vegetable mix on top
BBQ RUBBED SCALLOPS
with Caramelized Pineapple and Jerk Cauliflower
The delicate flavor of scallops surrounded by sweet pineapple and spicy jerk flavors.
INGREDIENTS: 3 each Empires Treasure® U 10-20 Scallops
| 1/2 tBSP BBQ Seasoning | 1/4 fresh pineapple – small
diced | 1 TBSP Natures Best® Butter | 1/4 cup Assoluti®
Pomace oil | 1/2 cup Magellan® Jerk Seasoning | 1 cup
Peak® Cauliflower florets | 2 oz. tri color peppersjulienned | 1 oz. Peak® Red Onion - sliced | 1/2 tbsp peak® chopped cilantro
PREPARATION:
Season the Scallops with the BBQ seasoning
Melt the butter and sauté the pineapple until caramelized 2
Combine the oil and jerk seasoning into a paste
Toss the vegetables in the jerk mixture 4
5
Roast in a hot oven for 15 minutes
Sear the scallops and place in oven for 5-7 minutes 6
7
Plate the vegetables, place scallops on top. Spoon pineapple over the scallops. Finish with cilantro
INGREDIENTS: 1 large Peak® Sweet Potato – peeled and diced | Salt and pepper | 1 tbsp Natures Best® Butter | 2-3 oz. Natures Best® Heavy Cream
CHICKEN SKIN WRAPPED SCALLOP
Sweet Potato Puree
INGREDIENTS: 1 each Empires Treasure® U 10-20 Scallops | Salt and pepper | 1 each fresh chicken skin | 1 TBSP
Sweet Potato Puree (see below) | 1 TBSP mustard based bbq sauce
PREPARATION:
Season the scallop and remove side muscle 1
Wrap the scallop in the skin cutting away any excess 2
Secure the skin with butchers twine 3
Place on a bed of sweet potato puree 5 SWEET POTATO PUREE
PREPARATION:
Place the sweet potato in salted water and bring to a boil. Cook until soft. Mash well with salt and pepper, butter and heavy creaM
Deep fry at 350°F for 5 minutes 4
Drizzle sauce on the plate 6
SEARED SCALLOP MEDALLIONS
with Lemon Sorbet and Basil Orchid Salad
Spicy scallop paired with a slightly sweet sorbet and a herbal salad.
INGREDIENTS: 5 each 10-20 count fresh Baywinds®
Scallops – cut in halves | 2 tsp Magelan® Cajun
Seasoning | 1 tsp Olive Oil | 1 large Peak® Basil Leaf |
2 Peak® Orchid petals | 1 tsP Piancone® Extra Virgin
Olive Oil | Salt and pepper to taste | 1 TbSP CESH™ Wild
Raspberry Syrup | 2 small scoops Piancone® Lemon Sorbet
PREPARATION:
1
Combine the two seasonings. Toss the scallop halves in the seasoning to coat. Heat a pan with some oil. Sear the scallops and cook through. Set aside
2
3
Roll the basil and orchid petals together and chiffonade. Toss in the extra virgin olive oil and season with salt and pepper
Place the scallops on a plate along with the salad leaving room in the center. Place some of the wild raspberry syrup to the middle of the plate and top with a small scoop of sorbet
SCALLOP PIECES SAN GIACOMO
An Italian take on a French classic.
INGREDIENTS: 3 oz. scallop pieces | Salt and pepper
| 1 TBSP Piancone® Extra virgin olive oil | 1-2 Peak®
mushrooms – sliced | 1 tsp Peak Shallot - diced | 1 TBSP
white wine | 1/2 tbsp demi-glace | 2 oz. Natures Best®
Heavy Cream | 1 tsp Peak® Italian Parsley – chopped | 2 oz.
Piancone® Gnocchi - cooked
PREPARATION:
1
2
3
4
5
6
7
Season and sauté the scallop pieces in the olive oil. Set aside
Add the mushrooms and shallot to the pan and cook. Set aside
Remove excess oil. Deglaze the pan with the white wine
Add the demi and cream and reduce to a sauce consistency
Place hot gnocchi on a plate and pour sauce over top
Add the scallops, mushrooms, and shallots on top
Garnish with parsley
SEA SALT AND LEMON RUBBED EMPIRES TREASURE SCALLOPS
INGREDIENTS: 4 each Empire Treasure® Scallops (1020ct.) | 1 TSP Magellan® Sea Salt | 1 Peak® Lemon | 1 dash each hot sauce – CONTIGO® Chapala, Contigo® Green Habanero, Contigo® Habanero, Contigo® Seafood
PREPARATION:
Toss the scallops in the sea salt and the juice from the lemon 1
Heat a pan and sear on each side – finish cooking in the pan 2
Top each scallop with a different hot sauce 3 with 4 sauces
Served here with Mexican Street Corn 4
