Cavatappi Mac & Cheese with BBQ Brisket
INGREDIENTS
• Bulk Mac & Cheese Sauce
• 1 #10 can – Stadium Cheddar
• 1 block – White American Cheese, sliced.
• 1 Qt – Heavy Whipping Cream
• 1 Qt – Whole Milk
• 1 TBSP – Salt/Pepper
• 6 liq oz – Mac & Cheese Sauce (from above)
• 8 oz – Cavatappi pasta, pre-cooked
• 2 oz – BBQ brisket, chopped & warmed.
• Scallion garnish
DIRECTIONS
1. Place a 10” sauté pan on a medium flame and add 6 liq oz mac & cheese sauce. Stir while heating.
2. Meanwhile, drop the pre-cooked pasta into boiling water for 30 seconds. Strain out the water and add the hot pasta to the saucepan.
3. Toss on a medium high flame for 15-20 seconds.
4. Transfer to a plate or bowl and top with the warm BBQ brisket.
5. Garnish with thinly sliced scallions
PLATE COST
Cavatappi – SUPC 3530365
Mac & cheese with smoked brisket
Cost of goods: $3.18
Menu Price: $17.99
Food Cost: 17.6%
Cold Sesame Noodles
(Ginger-Sesame-Soy Glaze)
INGREDIENTS
• 2 lb – Pasta Montana Pasta
• 4 liq oz – Salad oil (for pre-cooking of pasta)
• 16 liq oz - Soy sauce
• 6 liq oz - Toasted sesame oil
• 4 liq oz - Rice vinegar
• 4 liq oz – Sweet Mirin
• 12 liq oz – Sesame Paste or Tahini
• 6 ea - Garlic cloves, finely chopped
• 2 T – Fresh grated ginger
• 4 ea – Shallot, finely sliced
• 1 ea - Seedless cucumber, candy striped, quartered & ¼” sliced
• 1 bunch – Scallions, sliced thin
• 1 bunch – Cilantro, stemmed & rough chopped
• Salt/Pepper to taste
DIRECTIONS
1. Cook pasta in boiling salt water, drain and toss with oil. Transfer to a sheet pan(s) and allow to cool at room temp.
2. Measure and prep the ingredients Soy Sauce through Tahini and mix well in a bowl.
3. Measure & prep the remaining ingredients, mix & keep seperate.
4. As needed, combine a portion of the cooked pasta, wet & dry ingredients and mix well. Serve.
* Optional addition of protein, chicken/shrimp.
PLATE COST
Linguine 10 inch – SUPC 3533548
Ginger-sesame-soy glaze
Cost of goods: $2.29
Menu Price: $14.99
Food Cost: 15.3%
Farfalle Chicken Alfredo
INGREDIENTS
• 1 liq oz Olive oil
• 1 oz Prosciutto (Italian Cured Ham)
• 1 oz Red Onions
• 4 oz breast Grilled chicken (boneless & skinless)
• 1 liq oz Alfredo sauce
• 2 liq oz Chicken Stock
• 1 oz Peas, frozen
• 2 oz Roasted Peppers, diced
• 4 oz Bowtie Pasta, uncooked
• .5 oz Parmesan cheese (grated)
• .5 oz Asiago Cheese
DIRECTIONS
1. Lightly season the chicken breast with salt and pepper and either grill or bake until done. Cool completely and slice into ¼ inch strips
2. Place 4 qt. of water into a pot with 2 tablespoons of salt and bring it to a boil. Add the farfalle and cook for 7-8 minutes while stirring often. Strain into a colander and let sit. (Try to time the cooking of the pasta with the sauce so there is no need for rinsing the pasta in cold water)
3. Place the oil in a medium sauté pan on a high flame. Julienne the thin sliced prosciutto and red onions and add to the sauté pan: cook for 2-3 minutes.
4. Add the Alfredo sauce, chicken stock, peas and roasted peppers and stir.
5. When the sauce comes to a boil, add the cooked and strained pasta and toss together for 1-2 minutes on a high flame.
6. Toss in the Parmesan and Asiago at the end before serving
PLATE COST
Farfalle / Small – SUPC 3568589
Farfalle Chicken Alfredo
Cost of goods: $2.55
Menu Price: $16.99
Food Cost: 15%
South Korean Ssamjang BBQ Pork
Fettuccini
INGREDIENTS
• 1 oz - Butter (Olive oil for dairy free version)
• 2 oz – Mushrooms, diced portobellos
• 2 oz - Bok Choy, thinly sliced.
• 2 oz - BBQ Pork (cooked & diced)
• 4 liq oz - Chicken Stock
• 4 liq oz - Coconut Milk
• 1 liq oz - Ssamjang Paste
• Salt/pepper to taste.
• 6 oz - Cooked Pasta
• ¼ oz - Asiago Cheese (for garnish – unless dairy free)
DIRECTIONS
1. Heat a 10” sauté pan on a med-high flame.
2. Add the first 4 ingredients, cook 3-4 minutes until golden brown.
3. Add the chicken stock & bring to a boil.
4. Add coconut milk, Ssamjang pasta & S/P, stir until incorporated, turn the flame to low.
5. Drop the pre-cooked pasta into boiling water for 15 seconds. Drain and add to the sauté pan.
6. Turn the flame to high, toss for 30-40 seconds until the sauce reduces by half.
7. Plate and garnish with Asiago cheese.
PLATE COST
Fettuccine 10-inch Bronze – SUPC 3531362
Korean Ssamjang BBQ Pork Fettuccini
Cost of goods: $ 3.08
Menu Price: $18.50
Food Cost: 16.6%
Spaghetti Marinara with Fresh Mozzarella
& Basil
INGREDIENTS
• 12 liq oz – Marinara Sauce
• 1 large pinch – Julienne fresh basil
• 8 oz – Spaghetti pasta, pre-cooked
• 2 oz – Fresh (Fiore de Latte) Mozzarella, diced ½ inch
• Basil Butterfly garnish
DIRECTIONS
1. Place a 10” sauté pan on a medium flame and the marinara sauce and fresh basil…bring to a boil while stirring.
2. Meanwhile, drop the pre-cooked pasta into boiling water for 30 seconds. Strain out the water and add the hot pasta to the saucepan.
3. Toss on a medium high flame for 15-20 seconds.
4. Remove from flame and add the fresh mozzarella…toss for another 10-20 seconds.
5. Transfer the pasta to a bowl, twisting for height in the center. Add the rest of the sauce on top of the pasta.
6. Garnish with thinly sliced scallions
PLATE COST
Spaghetti 10 inch– SUPC 3533597
Spaghetti Marinara with fresh basil & Fiore di latte mozzarella
Cost of goods: $1.95
Menu Price: $13.99
Food Cost: 13.9%
Trottole with Lemongrass Cream
INGREDIENTS
• 2 cups – Heavy Whipping Cream
• ¼ cup – Scallions, thinly sliced
• 2 tsp – Lemongrass paste
• 1 tsp – Salt/Pepper
• ½ tsp – Chili flakes (optional)
• 2 TBSP - Butter
• 3 oz – Chorizo Sausage (pre-cooked) (optional
• 2 oz – Bok Choy, thinly sliced
• 2 oz – Corn kernels
• 1 T – Cilantro, chopped
• 6 liq oz – Cream Mixture (from above)
• 8 oz – Trottole pasta, pre-cooked
• ¼ cup – Parmesan Cheese, grated
• Salt/Pepper to taste
DIRECTIONS
1. Cook pasta in boiling salt water, drain and toss with oil. Transfer to a sheet pan(s) and allow to cool at room temp.
2. Measure and prep the ingredients Soy Sauce through Tahini and mix well in a bowl.
3. Measure & prep the remaining ingredients, mix & keep seperate.
4. As needed, combine a portion of the cooked pasta, wet & dry ingredients and mix well. Serve.
* Optional protein substitute: Italian sausage, chicken or shrimp
PLATE COST
Linguine 10 inch – SUPC 3533548
Ginger-sesame-soy glaze
Cost of goods: $2.29
Menu Price: $14.99
Food Cost: 15.3%
