t r a e h t e e w S eads r p S Valentine’s recipes created by Executive Chef Tony Schmidt
Roasted Cauliflower Soup 1 Head Cauliflower, Small Florets 2 T Olive Oil 1/4 t. Smoked Paprika 2 t. Granulated Garlic 1 1/2 t. Kosher Salt 1/2 t. Restaurant Grind Black Pepper 1 T butter 1 Sweet Onion, Finely Chopped 2 Cloves Garlic, Minced 1 Carrot, Minced 3 T All-Purpose Flour 2 C Chicken Stock 1 C 40% Heavy Cream 1 T Dry Sherry
1. Preheat oven to 425 degrees 2. Coat the cauliflower with the oil, paprika, granulated garlic, salt and pepper 3. Place into a preheated oven and cook for 15 minutes or until golden brown 4. In a large pot, melt the butter. Add the garlic, onions and carrots and cook until soft. 5. Add the flour and cook for 2 minutes 6. Add the hot stock slowly and allow to thicken. Then add the cream and cook for 15 minutes 7. Can be served as is or it can be pureed completely for a smooth consistency. Only puree ½ for a chunkier soup. 8. Finish with sherry
Shrimp & Grits with a Lump Crab, Chipotle Corn Gravy 4 Oz Stone Ground Grits, Cooked in Milk 3 Oz Lump Crab 3 Ea Bay Winds 8/12 Shrimp 3 Oz Chipotle Corn Gravy Chipotle Corn Gravy 2 T Butter 1 Bag Roastworks Roasted Corn and Peppers 1 T Chipotle in Adobo, Pureed 1 T Flour 1 Qt Heavy Cream, Warm A/N Salt and Pepper
1. Season shrimp with salt and pepper and sauté until 80%. Add 1 T butter along with crab and let rest 2. Place the grits in a bowl, top with the gravy. 3. Interlock the 3 shrimp and top with gravy and lump crab. Chipotle Corn Gravy 1. Sauté the corn and peppers in butter. 2. Add the flour and cook for 2 minutes. 3. Whisk in the cream slowly, add chipotle and let reduce by ½. 4. Adjust seasoning with salt and pepper.
Maple Glazed Salmon with Creamy Rice Pilaf and Broccolini 1 Ea 8 Oz Center Cut Salmon Portion, Cut from a Fresh Catch 3-4 Fresh Side 2 Oz Real Maple Syrup 4 Oz Cooked Rice 2 Oz Heavy Cream 1 Oz Diced Carrot, Blanched 1 Oz Green Peas 1 T Onion, Minced 3 Oz Broccolini, Blanched 3 T Butter
1. Season the salmon with salt and pepper. 2. Add to a hot pan and sauté until cooked to desired temperature. 3. Add the syrup and place into a salamander to caramelize (could also use a torch). 4. Sauté the carrots and onions in butter. 5. Add the rice and heavy cream and reduce by ½. 6. Melt the butter and warm the broccolini through. 7. Season with salt and pepper.
Tempura Lobster Tail with Corn, Hominy, and Poblano Pepper 1 Ea Bay Winds Lobster Tail A/N Kikkomann Tempura Batter 4 Oz Roastworks Roasted Corn and Peppers 2 Oz Hominy 2 Oz Poblano Pepper, Julienne 1 T Garlic, Minced 2 T Sweet Onion, Minced
1. SautĂŠ the poblano, onions and garlic until onion is translucent. 2. Add the corn and hominy and reserve. 3. Coat the tail in dry batter mix, then into the batter and deep fry until golden brown. 4. Place the corn mix into a bowl and top with the lobster tail.
Buttermilk Panna Cotta 2 T Water 1 1/2 t. Unflavored Gelatin Brilliance Canola Oil Spray 1 C Nature’s Best 40% Heavy Cream 2 t. Lemon Zest 1/2 Cup +1 T sugar 2 C 3.25% Buttermilk—Do not use fat free 2 t. Vanilla Extract
1. Spray 6 ramekins with the canola spray. 2. Add the water to a small bowl and sprinkle gelatin and allow to bloom 3. Combine cream, lemon and sugar and bring to a boil 4. Remove from heat and stir in gelatin mix until it dissolves. Add the buttermilk and vanilla then stir. 5. Pour into the molds and refrigerate until cold. About 6 hours but up to 2 days 6. To plate, place the base of ramekin into hot water for a few seconds. To remove run a paring knife gently around the edge of the ramekin. Place onto a plate and garnish with fresh berries. 7. If preferred, this can be put into shot glasses, martini glasses or mold and served.
Check with your PERFORMANCE Foodservice Area Manager for more information on our SWEET Valentine’s Day Specials
www.performancefoodservice.com