The Dish | Summer Seafood Spectacular (Reinhart) by Performance & Reinhart Foodservice Publications

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Summer Seafood Spectacular

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Bay-be Boom Hidden Bay®

World of Flavor Nautifish®

from the foodies at

A shareable seafood bounty

SURE TO HAVE THEM HOOKED Summer is a chance to get back to nature. In the culinary world, that means exploring the vast bounty that the oceans have to offer. The perception of seafood and how it can be served has undergone quite a transformation. No longer is it focused solely at the diametric poles of fine dining or buffet service. High-quality, imaginative seafood dishes can be accessible for any restaurant, no matter the size or scope of your concept. Our fleet of exceptional Performance Foodservice chefs have reeled in

flavor, sustainability, and shareability trends to craft seafood recipes with plenty of bite. Sourced from both farm-raised and top international waters around the globe, seafood products in the Hidden Bay® and Nautifish® Seafood brands are well represented in the following pages. We start with two fresh and luminous seafood salads, starring Nautifish Scallops, accompanied by different options for ingredients and presentations. From there it’s a deep dive into a loaded seafood stew and Hidden Bay clams soaked in a tasty beer broth – plates that can please a collective group of guests.

The shareable trend continues with hunger-busting handhelds: a Hidden Bay Lobster BLT, and mahi and pork belly tacos, along with super-sized tot nachos for the landlubbers. The final catch is a curry poached cod loin from Hidden Bay. During a season of sun and fun, riding a wave of sensational seafood can put a little extra wind in your sales.

Look for these callouts:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

Check out our library of recipes and articles online. PerformanceFoodservice.com/theDish

Kiss From a

PEAK® ARCADIAN HARVEST BLEND

Rose

Sweet and crisp, more robust than baby lettuces

NAUTIFISH® SEA SCALLOPS Wild-caught, 100% all natural, sashimi grade

FIND THIS RECIPE ONLINE! ROSEMARY SCALLOP SALAD

CULINARY SECRETS® ITALIAN DRESSING Brush or marinate grilled meats and seafood for added value as a flavor enhancer

Summer Winds PEAK® ROSEMARY An herb in the mint family, sourced from Colombia

ROSEMARY SKEWERED GRILLED SCALLOP SALAD

Fresh and light, with complementary flavors, a summer salad is the perfect base for seafood. Premium salads are versatile enough to fit any menu, and when topped with an item like Nautifish® Scallops, they provide an opportunity to charge premium prices. Nautifish Scallops are harvested and frozen within eight hours of the catch, offering quality and consistency while reducing waste and labor costs. They present a flavorful dark sear and a slightly sweet, candied taste that pairs well with the crisp Peak veggies and tangy red pepper vinaigrette. The rosemary adds a complex, piney, and aromatic element to the plate, and the cucumber rolls bring a funky, spiral visual vibe as well.

Serves: 1

Ingredients

preparation

3 ea. Sea Scallops 1 Rosemary sprigs 2 T. + ¼ c. Italian dressing 7 Grape Tomatoes, split 1 T. Basil, chiffonade 2 oz. Arcadian Harvest lettuce blend 1/6 ea. Cucumber 1/4 ea. Red Pepper, roasted & peeled 1 ea. Lemon, juiced 1/2 oz. Chives, blanched Olive Oil, as needed

Pick out a long piece of fresh rosemary; pull leaves from stem leaving 2” intact. Marinate scallops with 1 T. Italian dressing. Skewer scallops on rosemary skewer (cover 2” rosemary leaves with foil) and place on hot grill, creating nice grill marks and being careful not to overcook. Marinated split grape tomatoes with 1 T. Italian dressing and toss with fresh basil. Blend remaining (1/4 c.) Italian dressing and 2 tsp. lemon juice with roasted red pepper. Toss greens in roasted red pepper vinaigrette, add marinated tomatoes, and place on chilled serving dish or bowl. Peel cucumber, place on slicer and slice thinly; roll each slice into cylinders and arrange around and between greens. Make a chive oil by adding olive oil to chives, puree until proper color and consistency. Place skewered scallops on top of salad, garnish with chive oil.

Treasures

of the Sea Believe it or not, there are seafood skeptics out there. One way to convert the skittish is by offering a medley of options. This Mediterranean Seafood Stew lets diners choose from a veritable seafood sampler: mahi, shrimp, scallops, mussels, clams, and lobster are all represented. Surely, even the most faint-hearted patrons will find a flavor that works for them. The hearty blend of Mediterranean elements, tomato, saffron, and fennel converge nicely in one potted dish, but this an item that calls out for sharing. Serve with a side of toasty Brickfire Bakery® Artisan French Baguette bread to dip in the complex flavored broth. With this gorgeous stew, not only are you providing a gastronomic guide, but you are taking guests on a tour of summer – embodied by the Mediterranean itself.

HIDDEN BAY® MUSSELS Frozen, offering cost control

Seafood Anchors Summer Menus The sea is filled with cost-friendly items. And a little creativity goes a long way toward recipes that range from casual to premium. Find seafood products that will reel in higher profits.

Click here to Sea More Value!

HIDDEN BAY® CLAMS Fully cooked for quick prep time

FIND THIS RECIPE ONLINE! MEDITERRANEAN SEAFOOD STEW

REJUV® TOMATO JUICE

HIDDEN BAY® CLAM JUICE

Made with full-bodied, homogenized, and pasteurized juice

Sourced from fresh, clean, and wholesome hand-shucked Atlantic clams

HIDDEN BAY® SHRIMP Harvested using a naturally renewable and sustainable method, no hormones or antibiotics

Chef Talk This seafood stew doesn’t take long to prepare and comes together easily once prepped. Make the broth ahead of time for the best flavor. Enjoy the flavors of the Mediterranean as the layering of each ingredient blends the best of sun, land, and water.

Taco ‘Bout Treasure

HIDDEN BAY® MAHI MAHI Mild flavor, perfect for adding a signature sauce

CONTIGO® CORN TORTILLAS Freshly baked taste and a soft texture

Fish So Nice

They Named It Twice What lobster rolls are to the northeast, fish tacos are to Southern California. Classic Mexican ingredients meet the finest catch for a casual handheld that shines on summer menus.

PEAK® MANGOES, DICED Fresh, with a tropical, floral taste

This version of fish tacos features Hidden Bay® Mahi Mahi, with its mild, slightly sweet taste and moderately soft texture. For your health-conscious guests, mahi is an excellent source of protein and is rich in critical vitamins and omega-3 fatty acids. The fish is complemented by the creamy, milky flavor, and firm texture of crumbled Cotija cheese. A jalapeno and honey infused mango salsa adds color and hints of sweet and heat to the tasty tacos. It’s not hard to see this plate popping on social.

How can an LTO help boost your bottom line?

FIND THIS RECIPE ONLINE!

MAHI MAHI STREET TACOS

Give profits a boost and meet your guests’ desire for innovative, craveable fry recipes with a special limited time offer. Loading Lamb Weston® French Fries with toppings and sauces commands a higher price point on menus and gives diners what they want. National French Fry Day is the perfect occasion to leverage the momentum from a #HashtagHoliday and create a relevant way to engage with guests. The countdown to #NationalFrenchFryDay is on. Got a recipe? Visit NationalFrenchFryDay.com to enter the grand prize sweepstakes for a chance to win $2,000 for your restaurant!

Chill Baby

PEAK FRESH PRODUCE ® GRAPE TOMATOES Bite-sized with lower acid content than other varieties

HIDDEN BAY® SHRIMP NAUTIFISH® SCALLOP

Firm, but tender, clean and sustainable

Day-boat harvested and free from moisture

PEAK FRESH PRODUCE BASIL Sweet but savory, peppery yet minty

Peak

Flavor If scallops alone won’t suffice as a salad topping, add in their slightly sweet partner from the sea – shrimp, also from our Hidden Bay® line.

Chef Talk

Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water, cook shrimp for 1 minute, or until pink, and transfer with a slotted spoon to the ice water. Add scallops and cook for about 2 minutes. Add to the ice bath. Drain the seafood well in a colander and transfer to a bowl.

These shrimp are incredibly well-traveled, sourced from prime locations like the mangrove forests on the Pacific coast of Ecuador, the ice shores of Antarctica, and the unique currents north of Hokkaido, Japan. Sourcing at this level gives you a spectacular story to offer guests. Our cutting-edge processing methods ensure consistency, as the shrimp maintain their wild, natural taste and quality texture. The combination of Peak® basil and parsley, bright red grape tomatoes, and red wine vinegar dressing gives this salad a vivid, colorful look.

Cast a Wide Net Not all guests think of themselves as seafood fans, but the segment offers taste-bud treasures for everyone.

FIND THIS RECIPE ONLINE!

Click here to Learn More about Summer Seafood Shareables!

CHILLED SHRIMP & SCALLOP SALAD

World-Class

Clammage

Treasures of the sea sometimes come in interesting packages. Tender and delicious, clams arrive in their very own packages – shells that are as fun to look at (especially on social) as they are to open. Hidden Bay® Clams are processed using a twice-frozen method that locks in flavor with a longer shelf-life. For this plate, the clams are soaked in a lightly hoppy pilsner beer broth that brings out the best of their flavor. Toss in some slices of crusty bread to sop up the broth or to serve as a clam delivery system. This is an ideal seafood shareable for groups.

Tasty Summer Toppers to Turn Up Sales Summer menus can use a top off. Check out how tasty toppings can add creative flair while heating up margins.

Click here to Learn More.

BRICKFIRE BAKERY® ARTISAN FRENCH BAGUETTE Traditional French baguette with a crisp, golden crust

Clams in Beer Broth Servings: 1

Ingredients HIDDEN BAY® CLAMS Pre-portioned with a lower risk of spoilage

PEAK® PARSLEY Triple-washed and ready-to-eat

2 T.

Unsalted Butter

1 T.

Onion, thinly julienned

1 T.

Peak Green Pepper, thinly julienned

1 ea.

Garlic, thinly sliced

¼ c.

Peak Grape Tomatoes, sliced lengthwise

2 sprigs

Peak Rosemary

½ c.

Pilsner Beer

2 T.

Water

1 T.

Dijon Mustard

1lb.

Hidden Bay Clams

Salt and Pepper

1 T.

Peak Parsley, chopped

preparation In a medium pan over medium heat, add butter to melt. Add garlic, onion, and green peppers. Cook for about 2-3 min, or until soft. Add the rosemary and tomatoes, sauté until fragrant. Add beer and water, bring to a simmer, add mustard and mix thoroughly, then add clams. Cover and steam for three minutes. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread. Enjoy!

Tails You Win

CULINARY SECRETS® HEAVY MAYO Made with whole egg and egg yolk, no artificial colors or flavors

Chef Talk Customize the herbs in this recipe however you’d like! Use seasonal, fresh herbs to elevate the taste and brightness of the sandwich. Basil and tarragon are a great combo, but you can use any herbs as long as they’re fresh.

PEAK® CHIVES Delicate onion flavor

M V P BLT

In New England, lobster rolls are considered the height of culinary possibilities. They also allow lobster to be more accessible to casual diners, at a price point still acceptable to restaurants. For a twist on the traditional lobster roll, consider adding a Poached Lobster BLT to menus. HIDDEN BAY® LOBSTER TAIL

This buttery, succulent sandwich features premium Bay Winds Lobster Tails. The tails are wild-caught, and in a rarity for the industry, de-veined for a longer shelf life and an exquisite presentation. Crispy, thick-cut bacon, Peak® Arcadian Harvest lettuce, tomatoes, and creamy herb mayo draw out the sweet taste of the lobster meat. The delicious elements are layered together on a toasted potato bun. This is an elevated choice for diners looking to split a sandwich, as well.

Wild-caught off the coasts of South Africa and Australia

Poached Lobster BLT

Serves: 1

Ingredients

preparation

In a medium pan over medium heat, combine all the poaching ingredients (butter, rosemary, garlic, and water) and bring to a light simmer.

Hidden Bay Lobster Tail, removed from shell & skewered ¼ c. Unsalted Butter 1 ea. Peak Rosemary Sprig 2 ea. Garlic Clove, peeled, smashed ¼ c. Water 2 T. Herb Mayo (recipe online) 1 slice Peak Tomato, sliced ¼" to ½" thick ¼ c. Peak Arcadian Harvest 2 strips Thick Cut Bacon, cooked & broken in half 1 Potato Roll, toasted with butter

Cook for 2 min to develop some flavor, then add the skewer of lobster. Cooking liquid can be used for up to 4 skewers. Cook for 2 min, then flip, cooking for another 2 min. Lobster should be a nice, dark pink when finished. Cook for an additional minute if you want it more well done. Cool completely. Split lobster tail down the middle lengthwise. Cook bacon until nice and crisp, cool slightly. Build the BLT as follows: Herb mayo on toasted bun (both sides), lettuce, tomato, lobster, bacon.

Dad

Belly Father’s Day lands in the middle of next month, so let’s run down a few things that many dads love: cooked meats, no frills, cheese, things you can eat with your hands, and affordable meals. For the families that bring dad into your restaurant, it’s hard to imagine a better choice than pork belly tacos. For this special, Allegiance® Pork Belly is piled on to authentic Contigo® Tortillas. Allegiance is one of the most premium pork brands on the market. The meat is sourced from a specific Midwest family farm, and the PathProven® tracing program ensures beautiful marbling and forktender taste. Shredded cabbage with lime dressing and an ancho chili pineapple coulis are heaped on the pork for added texture and a complex assortment of flavors. Shredded Corazo® cheese injects quality Oxacan ingredients into these handhelds. Make dad’s day!

ALLEGIANCE BONELESS, SKINLESS PORK BELLY Unsurpassed taste and tenderness

CORAZO SHREDDED CHEESE Specially formulated for Hispanic restaurants, with a consistent cut and quality

Allegiance® Pork Belly Taco with Contigo® ancho chili Pineapple Coulis Servings: 4-6 Ingredients

CONTIGO ANCHO CHILI Rich, complex flavor: earthy, sweet, and slightly fruity

½ lb.

Allegiance Boneless, Skinless Pork Belly

3 T.

West Creek® Sugar

1 tsp.

Kosher Salt

2 T.

Ancho Chili Powder

12 ea.

Contigo White or Yellow 6-Inch Corn Tortillas

2 ea.

Peak® Avocado, chopped

½ c.

Corazo® Especial Blanco Asadero Oxaca, Shredded Cheese

½ c.

Ancho Chili Pineapple Coulis (recipe online)

Cabbage Shredded, lightly dressed with lime juice, EVOO, & salt

preparation

Chef Talk The spicy, sweet sugar rub balances the sumptuous fatty soul of the Allegiance belly. Starting at a high heat forms the perfect bark or crust, then low and slow will have this belly falling apart with each bite. The smoky chipotle combined with the sweet acid of pineapple drizzled atop the belly taco creates a wild, flavor experience.

Place belly in a half pan. Coat with kosher salt, ancho chili powder and sugar. Wrap and refrigerate for 24 hours. Pre-heat oven the next day to 450°F. Cook the belly for 30 minutes to crisp. Reduce heat to 300°F and cook for 1-2 hours until tender. Allow to cool for 20-30 minutes then dice. For service you will reheat the belly portions in pre-heated 350°F oven. Warm tortillas in a stack of 6 in pre-heated 350°F oven for 7-8 minutes. Potion cabbage, pork belly, cheese and coulis on each warmed tortilla and serve with chopped avocado.

Keg

Party If dads are down with tacos and other cost-effective handhelds, wait’ll they get a load of these. Flavor-packed fun for the whole table, Entice® Tater Keg Nachos are a vibrant, easy-prep snacking sensation. Here, we take traditional tots and jumbo-size them – stuffing the fried potato goodness with savory ingredients like bacon, cheddar, and chives. To add some extra protein, mix in the subtle spice of Contigo® Chorizo Crumbles. Then sprinkle in a variety of southwestern staples, including jalapenos, green chilies, corn, roasted red peppers, cilantro, and lime. Finally, top with milky Contigo Cotija Cheese for a touch of true Mexican authenticity. Each handful of cheesy, spicy, fried deliciousness will have dads everywhere grunting with joy. The keg party starts at your place!

CONTIGO COTIJA CHEESE GRATED Considered the Parmesan of Mexico

Looking for a quick, convenient way to add intense flavor to your dishes? Roma® Seasoning PC Packets are ready-to-serve, shelfstable, tamper-evident, and perfect for adding some serious flavor to your pizzas, wings, sandwiches, salads, wraps, and more! The packets are convenient for dine-in, takeout, and delivery. With a flavor profile for every taste preference, Roma Seasoning PC Packets are the perfect way for restaurants to enhance the customer experience with minimal investment.

ENTICE BACON & CHEDDAR TATER KEGS Innovative and unique comfort items

FIND THIS RECIPE ONLINE! ENTICE® TATER KEG NACHOS

CONTIGO® SLICED JALAPENOS Spicy, pungent characteristics add heat

CONTIGO CHORIZO CRUMBLES Made from paprika, whole muscle pork, pepper, garlic, and other spices

Splash

PEAK® RED BELL PEPPER

Like Curry

Sourced from a variety of growers to provide year-round supply

HIDDEN BAY® COD LOIN Also perfect for breading, battering, or glazing

FIND THIS RECIPE ONLINE CURRY POACHED COD W/ARUGULA PESTO

Even as seafood has become more accessible, elevated presentations will still wow patrons without breaking the bank. Take this stunning Curry Poached Hidden bay Cod dish. Twicefrozen cod from our affordable Hidden Bay brand is simmered in a creamy sauce with notes of coconut and curry. Cod is a wonder fish. Did you know it can help improve brain function and reduce the amount of mercury absorbed by the

body, all while being high in calcium and a good source of protein? Wellness enthusiasts rejoice! The coconut and curry flavors intersect, with waves of sweet and heat comingling beneath the tender, buttery fish. A decadent arugula pesto rests on top of the cod — a last light touch of peppery, creamy flavor, its green color cutting against the summery yellow of the curry sauce. Snap some pics and put it on your feed, because this fish item is about to make a splash on social.