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St. Patrick’s Day
Corned Beef & Cabbage BEEF CORNED BRISKET CH RAW WEST CRK 2/14-19LB 158686 CABBAGE BAG WHI PACKER 1/50 LB 950460 CABBAGE GRN JUMBO PEAK 1/50 LB 875441 POTATO YUKON GOLD PACKER 1/50 LB 23910 POTATO RED B PACKER 1/50 LB 23925 POTATO CHEF CROP PACKER 1/50 LB 61433 POTATO RED A SIZE PACKER 1/50 LB 71045 POTATO RED B SIZE #2 PACKER 1/50 LB 852160
Corned Beef Cabbage Wraps
Slow cooked corned beef and whipped potatoes wrapped in tender cabbage leaves. 1. Prepare mashed potatoes (#908016). Set aside. Place raw brisket (#158686) into large braising pan. Add beer and mire poix. Liquid should cover 2/3 of the brisket. Cover with tight lid or foil and cook about 3 hours until brisket is tender and shreds with a fork. Place remaining heavy cream in sauce pan and reduce by half until slightly thickened. Add mustard. Set aside. Lay out cabbage leaves (#875441). Add 1oz potatoes, 1oz corned beef in center of each cabbage leaf. Tuck sides and roll into small logs. Repeat until all 12 leaves are rolled. Place 3 on plate and heat in oven for a few minutes. Top with mustard sauce. Serve.
Plate Cost: $1.23
Sell Price: $ 6.95
(Yields 4 appetizer portions)
Corned Beef Sloppy Joe
Sweet and tangy shredded corned beef with a rich Guinness sauce served atop brioche bun with crisp pickles and melty Dubliner cheese. 1. Remove brisket (#158686) from package, rinse and pat dry. Coat with yellow mustard and cover with enclosed pickling spice packet. 2. Roughly chop mire poix and cabbage and place in large cooking vessel. 3. Add remaining ingredients to cooking vessel. 4. Nestle corned beef mustard side up in vegetables so liquid is 2/3 of the way up the meat. 5. Cover with foil and cook for 3 hours or until meat is tender and shreds with a fork. 6. Strain cooking liquid and combine with shredded corned beef. 7. Top toasted brioche bun (#463459) with meat, cheese and pickles (#522401). Serve. Plate Cost: $1.85 Sell Price: $9.99
Rueben
BEEF CORNED FLAT FC WEST CRK 2/5-8 AV 158682 BREAD MARBLE RYE SEEDED THICK HRTG OVN 8/30 OZ 329672 CHEESE SWISS SLCD .75 OZ WEST CRK 6/1.5 LB 158822 COLESLAW CLASSIC TFF WEST CRK 2/4.75LB 293418 DRESSING 1000 ISLAND GRMT TFF VILL GDN 2/1 GA 364665 MAYO HD DUKES 4/1 GA 32118 MAYO REAL TFF HELLMANN 4/1 GA 26751 PASTRAMI BOTTOM RND NATN BST 3/4-7 AV 500924 PASTRAMI NAVEL NR SLCD DANSPRIZ 4/2.5LB 537403 PICKLE DELI CHIP COOLCRSP 1/5 GA 569927 SALAD MACARONI ELBOW TFF WEST CRK 2/5 LB 293414 SAUERKRAUT WEST CRK 6/#10 CN 863484 SAUERKRAUT FRSH COOLCRSP 1/5 GA 333261
Bangers & Mash SAUSAGE BANGERS IRISH 4/1 6” FZ POTATO MASHED YUKON GOLD
FONTANIN RESERS
2/6 LB 4/5 LB
897604 932766
Colcannon with Irish Bangers
Creamy and Crunchy Colcannon with Irish Bangers (Smashed potatoes and sautĂŠed leeks and cabbage with pan seared Irish Bangers) 1. Fill a large stock pot with cold water and season with a tablespoon of salt. Cut potatoes and sweet potato into thirds and put in the pot. Bring to a boil and cook until potatoes become tender, about 1520 minutes. Drain the water and put the potatoes into a large bowl. Mash the potatoes with a masher or through a potato ricer. Add the butter and half and half and mix well. Season to taste with salt and pepper. Set aside. 2. In a large sautĂŠ pan, cook the bacon until crisp. Remove and set aside. 3. In the same pan with the bacon drippings add 2 tablespoons of butter over medium heat. Add the cabbage (#875441), leeks, garlic, salt and pepper. Cook until the vegetables become tender about 5 minutes. Crumble in the reserved bacon. 4. Add the cabbage mixture to the potatoes and combine well. 5. Pan fry Irish Bangers (#897604) until internal temperature of 165F and serve with colcannon.
Plate Cost: $1.68
Sell Price: $11.99
Killarney Cod Chowder
1. Cover potatoes (#908016) with 4 qts fish stock and add salt and pepper. Simmer until potatoes are done and set aside. 2. Heat bacon and cook half way. Add butter and onions and saute until onions are soft and translucent. 3. Add flour to make roux and cook five minutes but do not brown. Add remaining stock gradually, stirring until thickened and smooth. Cook ten minutes. Add the cooked potatoes and stock. Heat milk and cream together and combine with chowder base. 4. Gently fold in cod (#405215). Keep hot until fish is cooked. Do not boil. 5. Adjust seasoning and serve
Portion Cost $0.78
Sell Price $3.95
(Yields 50 / 8oz portions)
Very Minty Mocha
1 oz Monin Frosted Mint Syrup #345338 1 oz Monin Chocolate Swiss Syrup #98535 Fill with Roaster’s Exchange coffee #520596 Fill serving glass full of hot water to warm glass. Discard hot water and pour ingredients into serving glass. Stir gently to mix. Add garnish and serve.
Mint Creme Iced Coffee
1/2 oz Monin Frosted Mint Syrup #345338 1/2 oz Monin Vanilla Syrup #880388 5 oz Roaster’s Exchange coffee, chilled #520556 2 oz half and half Fill serving glass with ice. Add remaining ingredients in the order listed. Stir well or transfer from serving glass to other glass and back to mix. Garnish and serve.
Mint Berry Tea
1/2 oz Monin Frosted Mint Syrup #562457 3/4 oz Monin Blackberry Syrup #886337 Hot Water 1 Tea Bag from Guest House Variety Tea #562457 Fill serving glass full of hot water to warm glass. Discard hot water and pour ingredients into serving glass. Stir gently to mix. Add garnish and serve.
Fish n’ Chips COD FIL 8 OZ BTTRD NEW ENG DOM POLLOCK FIL 8 OZ BTTRD TFF FZ FRIES STK CUT XLF TF FZ SAUCE TARTAR NEW ENGLAND STYLE VINEGAR WHI DISTILLED 40 GRAIN VINEGAR WHI DISTILLED 40 GRAIN CUP PORTN 2 OZ BLK CUP PORTN 2 OZ TRNSLCNT LID PORTN CUP CLR 1.5-2.5 OZ LID PORTN CUP CLR 3.25-5.5 OZ
LAMB MEAT LEG CUBED 1 IN FZ VEG MIX 4 WAY FZ
ICELANDC ICELANDC WEST CRK VILL GDN WEST CRK WEST CRK FRST MRK FRST MRK FRST MRK FRST MRK
1/10 LB 1/10 LB 6/5 LB 2/1 GA 4/1 GA 4/1 GA 10/250 CT 10/250 CT 20/125 CT 20/125 CT
26066 54583 197428 364671 273740 273740 253853 253852 253857 253865
Lamb Stew
EPICUREO NONPAREL
5/2 LB 12/2.5 LB
549692 355287
don’t forget your sweet finish!! TEA ICED BAG 1 OZ SMTH BLND TF TEA ICED MIX LEMON & SUGAR TFF PIE IRISH CREAM BASH SCORE TFF
LIPTON LIPTON SWT STRT
4/24 CT 24/10.6OZ 4/14 SL
59765 26740 189828
1333 Avondale Road • New Windsor, MD 21776 443.487.5300 • 800.755.4223 Scan to view this catalog online as well as other product categories!
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