Lent recipes 2015 by Sysco NNE

Crab Meat

Black Pepper

Guacamole

Shrimp

SUPC

Item

Brand

Amnt

Unit

SUPC

Item

Brand

Amnt

Unit

8907420

PINEAPPLE FRESH

PACKER

1007350

AVOCADO HASS BRKNG FRESH

PACKER

5934294

OIL OLIVE BLEND 90/10

AREZZIO

1094663

ONION RED FRESH JUMBO

SYS IMP

6728232

ONION GREEN ICELS ROOTLESS

SYS NAT

6832216

PEPPER JALAPENO FRSH

SYS IMP

1008770

GINGER ROOT FRESH

PACKER

1679950

CILANTRO FRESH

PACKER

1821537

GARLIC PEELED FRESH JAR

SYS NAT

7412570

LIME FRESH

SYS IMP

6638878

SPICE PEPPER BLK WHL

IMP/MCC

8305520

CRAB MEAT CLAW PAST ASIA

SEAWMGS

4675355

SAUCE SOY

LA CHOY

2272591

TORTILLA FLOUR PRSSD 8" FRSH

CASASOL

1498536

SAUCE PONZU

YAKAMI

1132050

LETTUCE FRESH ARCADN HVST CLS

SYS NAT

7412570

LIME FRESH

SYS IMP

1821537

GARLIC PEELED FRESH JAR

SYS NAT

SYS CLS

5228713

SPICE CUMIN GRND

IMP/MCC

.25

5901871

SALSA FRESH MRGRTA

CASASOL

4782694

SUGAR GRANULATED EXTRA FINE

6040760

SALT KOSHER

SYS CLS

1.33

1079193

JICAMA ROOT FRESH

PACKER

4387726

PEA GREEN SHOOT

PACKER

6557216

SHRIMP HDON 8/12

PACKER

Recipe InstrucƟons: (Yield = 4)

1. Preheat the oven to 200*. Put a rack on top of a sheet pan and cover with a silpat.

1. Halve the avocados and remove the pit, scoop out the flesh into a medium bowl.

2. Cut the pineapple into 1" cubes and place on the mat in one layer. Bake un l the pineapple is dried, shriveled and chewy, about 2 hours. 3. Heat 1 tbs of the oil in a sauce pan. Add the scallions, ginger and garlic cooking un l so ened and golden. Add the crushed peppercorns, black beans soy sauce, ponzu, lime juice, sugar and salt and bring the mixture to a boil.4. 4. Reduce the heat to medium and simmer for 2 minutes. Transfer to a blender and puree, set aside..

2. Dice the onion, jalapenos and cilantro, mince the garlic. 3. Add the diced vegetables, lime juice and cumin to the avocado, mix lightly with a fork un l just combined. 4. Cut the tor llas in 8 pieces and gill of bake in the oven. 5. Place the le uce in the center of the plate, top with 3 oz of the guacamole . Arrange 4 tor llas around the le uce, top each wedge with 1/2 oz of crab. Place salsa between each tor lla chip

5. Heat the remaining 2 tbs of oil, add the shrimp and cook un l crisp and well browned. add the black pepper sauce, 2 tbs of water and coat the shrimp with the sauce. S r in the pineapple and warm through. Arrange on a serving plate and garnish with the jicama and pea shoots.

Food Cost Analysis Plate/Serving Price:

$16.99

Cost:

$6.12

Profit:

$10.87

Food Cost Analysis

Plate/Serving

Price:

$9.99

36.03%

Cost:

$3.00

30.03%

63.97%

Profit:

$6.99

69.97%

Pan Roasted

Mussels With

Cod w/ Fennel & Chorizio

Chorizo Sausage

SUPC

Item

Brand

Amnt

Unit

SUPC

Item

Brand

Amnt

Unit

4791521

MUSSEL CULTIVATED BLUE

PACKER

1190693

SAUSAGE MEXICAN CHORIZO 5/1 LK

ROSE

6171755

SAUSAGE CHORIZO LINK 4X1

CASASOL

.75

2018754

COD FIL FRSH

REDBEST

1.5

6980668

PEPPER RED BELL LG FRSH

PACKER

5926910

BUTTER SOLID UNSLT USDA AA

WHLFARM

6418966

GARLIC PEELED WHL

PACKER

.50

0255941

OIL OLIVE EXTRA VIRGIN BIB

CORTO

4615555

PEPPER BELL GREEN CHOPPER

PACKER

5459516

ANISE FRESH

PACKER

1908342

PARSLEY BUNCH FDSVC

SYS IMP

1821537

GARLIC PEELED FRESH JAR

SYS NAT

7166382

ONION WHITE JMBO

PACKER

1048222

ONION YEL FRESH JUMBO

SYS IMP

5934294

OIL OLIVE BLEND 90/10

AREZZIO

Recipe InstrucƟons: (Yield = 1)

1. Dice the onions and peppers, set aside.

1. Coarsely chop the fennel saving the fronds for garnish. Mince the garlic and onion; chop the chorizo into small pieces.

2. Mince 1 clove of garlic. 3. Heat oil in a sauté pan; slice the chorizo into six slices and sauté un l browned. 4. Add the mussels, peppers and onions and cook over low heat for 4 minutes, add the garlic and 2 oz. of white wine. 5. Sauté un l the mussels are opened, season with salt and pepper and garnish with the chopped parsley

2. Heat the bu er and 2 tbs. of the oil in a sauté pan set over medium heat. Add the chopped fennel; garlic and onion cook un l the onion is translucent. Add 1/2 cup water and reduce the heat, cover and cook un l the fennel is so about 20 minutes. 3. Add the chorizo, sauté for 3 minutes and remove from heat and keep warm. 4. Season the fillets with salt and pepper, heat the remaining

Food Cost Analysis

Plate/Serving

Price:

$11.99

Price:

$13.49

Cost:

$3.89

32.43%

Cost:

$4.37

32.39%

Profit:

$8.10

67.57%

Profit:

$9.12

67.61%

Oven Roasted

Pollock With

Tuscan Haddock

Oranges & Olives

SUPC

Item

Brand

Amnt

Unit

SUPC

Item

Brand

Amnt

Unit

5429766

OLIVE KALAMATA PITTED

INTLIMP

2691063

FISH FRESH FAS CHOWDER

PACKER

1.25

5228796

SPICE FENNEL SEED WHL

IMP/MCC

2153116

DIP SPINACH ARTICHOKE

KTLCUSN

9806423

SPICE PEPPER RED CRUSHED

IMP/MCC

.50

1763432

TOMATO BULK 5X6 FRESH

SYS IMP

5846714

OIL OLIVE EXTRA VIRGIN ITALY

AREZZIO

1679919

BASIL FRESH

PACKER

2.56

1342856

ORANGE BLOOD FRESH

PACKER

2005330

CHEESE BLEND ITAL SHAVED

ARREZIO

1869603

POLLOCK FILET FRESH

REDBEST

6092811

RICE PILAF HARVEST VEG BLEND

UNC BEN

1794882

BASIL FRESH

PACKER

7651910

ORANGE FANCY FRSH

SYS IMP

Recipe InstrucƟons: (Yield = 4)

1. Combine olives, orange juice and zest, toasted and crushed fennel seeds, a pinch of the chili flakes and 1 Tbsp. oil. Toss together.

1. Combine the spinach, tomatoes, basil and cheese, season with salt and pepper.

2. Segment the Blood Orange into a bowl and squeeze the juice into the bowl. 3. Heat a sauté pan over high heat, swirl in 1 Tbsp. oil and sear fish on one side. Transfer the pan to the broiler and broil un l cooked through, About 2 minutes. 4. Place the orange segments into a pasta bow, drizzle with olive oil and sprinkle with Sea Salt. Top with the cooked Bass, and garnish with the olive mixture and torn basil leaves.

Food Cost Analysis

2. Form the haddock pieces into an oval shape and top with the spinach mixture. 3. Add a li le white wine and olive oil and bake at 350* for 12 14 minutes. 4. Warm the rice and place on the plate, add the haddock and pour the sauce around the fish and serve.

Food Cost Analysis

Plate/Serving

Price:

$14.99

Price:

$8.99

Cost:

$4.30

28.69%

Cost:

$3.36

37.36%

Profit:

$10.69

71.31%

Profit:

$5.63

62.64%

Littleneck Clams Mediterranean Scallops

Portugesse

SUPC

Item

Brand

Amnt

Unit

SUPC

Item

Brand

Amnt

Unit

1626084

CLAM LITTLENECK FRSH APPX CT

PACKER

5210408

SCALLOP SEA FAS 20 30

PACKER

OLIVE KALAMATA PITTED

INTLIMP

1008416

PEPPER GRN DICED FRESH

SYS IMP

5429766

6980668

PEPPER RED BELL LG FRSH

PACKER

4067880

ARTICHOKE HEART 40/50CT

INTLIMP

6167860

ONION YELLOW DICED 1/4"

SYS IMP

4178042

PEPPER RED RSTD WHL IMP

SYS OTT

6710198

CELERY DICED 3/8"

SYS IMP

5079957

SOUP BISQUE RED PPR GOUDA

INSGNIA

9225111

TOMATO DICED 3/8"

PACKER

1679919

BASIL FRESH

PACKER

5228655

SPICE CLOVE GRND

IMP/MCC

.25

5934294

OIL OLIVE BLEND 90/10

AREZZIO

1.5

5229398

SPICE PEPPER CAYENNE GRND

IMP/MCC

.25

6160154

CHEESE PARMESAN SHRD IMP ZIP

AREZZIO

4007837

SAUCE TABASCO HOT

TABASCO

.75

4862959

PASTA LINGUINE 10 IN

LAVBELLA

6040760

SALT KOSHER

SYS CLS

Recipe InstrucƟons: (Yield = 4)

Recipe InstrucƟons: (Yield = 1)

1. Dice the red peppers and combine with all ingredients and mix well. Refrigerate 2 3 hours.

1. Slice the olives in half, quarter the ar chokes and julienne the red peppers, set aside.

2. Place 10 clams in a pan and add 1/4 cup of water and bring to a boil. Add 1/2 cup of the salsa, cover and steam un l the clams just open. Arrange the clams in a bowl and pour the sauce over. Garnish with chopped parsley.

2. Add the oil to a sauté pan and sear the scallops un l half cooked, remove from the pan. Add the olives, ar chokes and red pepper and sauté briefly. 3. Add 3 tbs of water and the red pepper bisque to the pan. 4. Bring to a simmer and add the scallops and julienne basil. Toss with the cooked linguine and garnish with the Parmesan

Food Cost Analysis

Plate/Serving

Price:

$8.99

Price:

$15.99

Cost:

$3.07

34.16%

Cost:

$5.23

32.71%

Profit:

$5.92

65.84%

Profit:

$10.76

67.29%

Red Fish Ceviche Shrimp Scampi Risotto

SUPC

Item

2102891

SHRIMP RAW MEAT 125 130 N/ATL.

PACKER

ENTREE RISOTTO PARM CHEESE

STOUFER

1.25

SYS IMP

SUPC

Item

Brand

Amnt

Unit

1910839

FISH FILET FRESH SEASONAL

REDBEST

Brand

Amnt

Unit

1048222

ONION YEL FRESH JUMBO

SYS IMP

0399347

1414994

JUICE LIME

TREERIP

1763432

TOMATO BULK 5X6 FRESH

1763432

TOMATO BULK 5X6 FRESH

SYS IMP

5934294

OIL OLIVE BLEND 90/10

AREZZIO

6832216

PEPPER JALAPENO FRSH

SYS IMP

.50

5975016

SPREAD GARLIC

AREZZIO

1679950

CILANTRO FRESH

PACKER

1908342

PARSLEY BUNCH FDSVC

SYS IMP

5876031

OLIVE MANZANILLA PTD 280/300

INTLIMP

0255941

OIL OLIVE EXTRA VIRGIN BIB

CORTO

1.5

6040760

SALT KOSHER

SYS CLS

.50

3070141

AVOCADO HASS FRSH

SYS IMP

.50

Recipe InstrucƟons: (Yield = 4)

1. Combine Red Fish, onion and lime juice in glass or ceramic bowl. Make sure snapper floats freely in lime juice to ensure thorough and even marina ng. Cover with plas c wrap and refrigerate for 1 hour and 30 minutes. Strain and discard lime juice.

1. Prepare the riso o according to the direc ons.

2. In a separate bowl combine the seeded and diced tomato with the minced jalapeno, chopped cilantro, sliced olives and olive oil, toss to coat evenly. Add the snapper and salt, just before service add the diced avocado. Serve in a chilled glass accompanied with fresh chips.

Food Cost Analysis

2. While the riso o is cooking heat the oil in a sauté pan. Add the shrimp and sauté briefly. Add the garlic bu er and tomatoes. When the riso o is almost finished add the shrimp mixture and s r to combine. 3. On a warm plate center the riso o and garnish with the chopped parsley.

Food Cost Analysis

Plate/Serving

Price:

$6.99

Price:

$10.99

Cost:

$1.10

15.73%

Cost:

$4.07

37.08%

Profit:

$5.89

84.27%

Profit:

$6.92

62.92%

Lobster Spring Roll

Lobster Crusted Haddock w/ Hollandaise & Steamed Asparagus

SUPC

Item

Brand

Amnt

Unit

2766606

HADDOCK FILET

ATLSPRM

SUPC

Item

Brand

Amnt

Unit

8131619

LOBSTER MEAT WHL C/K

DWNEAST

MAYONNAISE CULINARY XHV DTY

SYS IMP

8131619

LOBSTER MEAT CLW/KNKL

DWNEAST

.80

4002416

5004544

BREAD CRUMB PANKO

UPPER

1/2

3070141

6885422

BREAD CRUMB PLAIN MED

SYS CLS

TBSP

2164531

LIME FRESH

PACKER

.25

1908342

PARSLEY BUNCH FDSVC

SYS IMP

1727569

MANGO FRESH

PACKER

5926910

BUTTER SOLID UNSLT USDA AA

WHLFARM

7921457

TOMATO BULK UTIL MAINE

ME GRWN

4590873

PEPPER BLACK FINE GRIND

D’ALLAS

1094663

ONION RED FRESH JUMBO

SYS IMP

4002994

SALT GRANULATED IODIZE ROUND

SYS CLS

1498536

SAUCE PONZU

YAKAMI

2002625

SAUCE HOT SRIRACHA

LEE KUM

.50

6421465

GREEN MICRO RNBOW

PACKER

.50

AVOCADO HASS FRSH

Recipe InstrucƟons:

1. Combine chopped lobster meat, bread crumbs, chopped parsley, melted bu er .Season with salt & pepper.

1. Soak the rice paper in cold water for 30 seconds. Hold wrapped in plas c .

2. Season 5 oz. Haddock por on with salt & pepper, top with lobster mixture. Place on sizzle pla er.

2. Combine the Mayonnaise and Lime Juice.

3. Bake to order in hot oven. 4. Serve with Hollandaise Sauce and steamed or grilled fresh asparagus.

3. Peel, seed, and dice the Avocado, Mango, and Tomato. 4. Lay 2 sheets of the rice paper sheets on a work surface. Divide the lobster meat between the two sheets. 5. Top each with the Avocado, Mango, and Tomato and chopped Red Onion. 6. Roll ghtly folding in the sides. Cut each roll in two at the diagonal 7. Combine Sriracha and Ponzu.

8. Serve with Micro Greens and Sauce on the side.

Food Cost Analysis

Plate/Serving

Price:

$9.99

Price:

$18.00

Cost:

$2.46

24.62%

Cost:

$9.62

53.44%

Profit:

$7.53

75.37%

Profit:

$8.38

46.56%

Lobster Bacon

Mustard Crusted Scallops

& Tomato Sliders

SUPC

Item

Brand

Amnt

Unit

SUPC

Item

Brand

Amnt

Unit

1859386

SCALLOP SEA DRY U/12 CT USA

PORTFSH

2473132

SPICE SESAME SEED WHL WHITE

IMP/MCC

.25

2105823

EGG SHELL LARGE GR AA USDA WH

WHLFCLS

5228796

SPICE FENNEL SEED WHL

.25

4520805

EGG SHELL LARGE GR AA USDA WH

D'ALLAS

5228465

SPICE CELERY SALT

IMP/MCC

.25

9798323

OIL CANOLA OLIVE 80/20 BLEND

COLAVIT

2175327

SPICE CHILE GOCHUGARU FLKES

D'ALLAS

.25

5926910

OIL CANOLA OLIVE 80/20 BLEND

WHLFARM

4002416

MAYONNAISE CULINARY XHV DTY

SYS IMP

1680040

THYME FRESH

PACKER

5418132

TOMATO ROMA UTILITY FRESH

SYS REL

1223361

LEMON CH FRESH

PACKER

.50

5886381

BACON LAYFLAT 14/18 GF APPLE

SYS CLS

6040760

SALT KOSHER

SYS CLS

.25

7997208

SAUCE CHILI SRIRACHA

HUYFONG

.50

5661442

SPICE PEPPER BLACK SHAKER GRND

IMP/MCC

.03

6421465

GREEN MICRO RNBOW

PACKER

.50

5886381

BACON LAYFLAT 14/18 GF APPLE

SYS CLS

6807929

LOBSTER MEAT WHL C/K

DWNEAST

4.50

1007418

MELON CANTALOUPE FCY FRESH

SYS CLS

5247794

BUN HAMBURGER MINI 1 OZ SLI

OTTENBG

6824835

OIL OLIVE EXTRA VIRGIN

COLAVIT

1679984

MINT FRESH

PACKER

IMP/MCC

Recipe InstrucƟons: (Yield = 4)

Recipe InstrucƟons: (Yield = 2)

1. Peel, seed and dice the cantaloupe. Place in a sauce pan and add a pinch of salt. Cook on medium heat un l tender and dry, (about 15 minutes). Transfer to a blender and pulse, slowly add the olive oil. Pass through a fine sieve. Hold for service

1. Grind sesame, fennel, celery salt, and Korean Chili Powder un l fine. Combine mayonnaise and dry spice blend. Add Sriracha refrigerate for service.

2. Dice and cook the bacon un l crisp drain well and hold for service.

2. Chop Lobster Meat into chunks and combine with the mayonnaise.

3. Chiﬀonade the mint leaf, hold for service.

3. Spoon 1 oz of the lobster mixture on each of 6 buns ( 3 per serving).

4. Pat the scallops dry and season with salt & pepper. Dip one side of the scallops in the eaten egg and then the mustard seeds.

4. Top each with a piece of cooked bacon and 2 thin slices of tomato, and micro greens. Skewer with a bamboo skewer.

5. Place in the heated canola oil seeded side down. Cook slowly over medium heat for about 4 minutes. Flip the scallops, turn the heat to low and add the bu er and chopped thyme leaves. Cook and baste for an addi onal 2 minutes. Finish with the Juice of 1/2 lemon.

Food Cost Analysis

Plate/Serving

Price:

$16.99

Price:

$15.00

Cost:

$6.03

34.49%

Cost:

$4.87

32.46%

Profit:

$10.96

64.51%

Profit:

$10.13

67.54%

Tequila Glazed

Scallops w/ English Pea Ravioli

Fish Tacos w/ Avocado Salsa SUPC

Item

Brand

Amnt Unit

0843318

HADDOCK LOIN IQF 3 OZ

PACKER

4119095

OIL CORN

SYS CLS

.17

Glaze

6832216

PEPPER JALAPENO FRSH

SYS IMP

.33

3374097

HONEY PURE LIGHT AMBER JUG

SYS REL

.04

SUPC

Item

Brand

Amnt

Unit

5058039

CREAM SOUR

OAKHRST

3895737

SPICE PAPRIKA HOT SMK

1771650

OIL OLIVE EV

BARILLA

1801604

SCALLOP SEA DRY 20 30 CT

PORTFSH

6040760

SALT KOSHER

SYS CLS

.25

TEQUILA

4069373

VINEGAR APPLE CIDER 50 GRAIN

SYS CLS

.13

1276351

LIME FRESH

PACKER

9806423

SPICE PEPPER RED CRUSHED

IMP/MCC

.04

Salsa

D'ALLAS

5661442

SPICE PEPPER BLACK SHAKER GRND

IMP/MCC

.03

3837994

PEA GREEN

SYS REL

0462343

RAVIOLI SWEET PEA RND

LILLY'S

2592972

RAVIOLI SWEET ENGLISH PEA

LILLY'S

7902549

AVOCADO FRESH HALVES

CALAVO

.33

1039494

ONION RED FRESH JUMBO

SYS IMP

.13

6017263

TOMATO GRAPE FRSH

SYS IMP

1276351

LIME FRESH

PACKER

1679950

CILANTRO FRESH

PACKER

.25

5228713

SPICE CUMIN GRND

IMP/MCC

.08

2284101

TORTILLA CORN YEL 6” FRSH

CASASOL

Recipe InstrucƟons: (Yield = 4) 1. Dry sauté the paprika for 2 minutes, Add EVO and steep for 1 hour. Pulse in a blender for 10 seconds. Reserve.

2. Blanch the green peas and watercress leaves, drain and puree in a blender un l smooth, reserve for service. 3. Season the scallops with salt & pepper: (make sure you remove the side muscle and pat the scallops dry before seasoning).

4. Place the scallops in the heated oil making sure not to crowd the pan. Once they are seared on one side, flip and sear the other side. 5. Cook 2 Ravioli in simmering salted water to order, drain on paper towel. 6. Place 2 Tbsp. hot Pea Puree on each plate, Place 5 Scallops in the center, and 2 Ravioli on the side. 7. Top the scallops with a dab of sour cream and garnish with watercress leaves.

Food Cost Analysis

Plate/Serving

Price:

$18.99

Cost:

$4.07

Profit:

$14.92

Recipe InstrucƟons: (Yield = 1) 1. Heat a sauté pan then add the vegetable oil. 2. Add the Haddock and sauté on both sides un l fully cooked. Season with Salt & Pepper 3. In the last few minutes of sautéing, brush the lapia with the tequila glaze. 4. Warm the tor llas on a grill. 5. Fill each warm tor lla with one piece of glazed Haddock topped with 1 ½ Tbsp. of Avocado Salsa. Serve immediately. Tequila Glaze 1. Combine all of the glaze ingredients in a small sauce pan and bring to a boil. 2. Reduce to a simmer and reduce by half. Remove from the heat and refrigerate. Avocado Salsa 1. Combine all ingredients in a bowl and mix together gently. Refrigerate.

Food Cost Analysis

Plate/Serving

Price:

$9.99

21.44%

Cost:

$2.91

29.12%

78.56%

Profit:

$7.08

70.87%

Monkfish W/ Thai Spices & Tomato Chutney

Salmon Pastrami Ingredients

Ingredients

1 side salmon, about 2 to 2 ½ lbs, skin and bones removed ~~ SUPC# 6410757 1 cup coarse or kosher salt~~SUPC# 6040760 ½ cup sugar~~ SUPC# 5087572 2 bunches fresh coriander~~ SUPC# 1679950 1 bunch fresh Italian parsley~~ SUPC# 1965490 ½ lb shallots, peeled~~ SUPC# 8645632 ½ cup molasses~~ SUPC# 4489811 2 tbsp cayenne pepper~~ SUPC# 5229398 5 bay leaves~~SUPC#5158502 2 tbsp paprika~~SUPC# 5229174 2 tbsp ground coriander seed~~SUPC# 5228671 4 tbsp fresh ground black pepper~~SUPC# 6638878

Tomato Chutney 1 Tbs vegetable oil~~ SUPC# 7264361 1 Med onion, julienned~~ SUPC# 1048222 1 Clove of garlic sliced~~ SUPC# 1821537 1Tsp paprika~~SUPC# 5229174 1 Tbs ground coriander~~ SUPC# 5228671 2 Lbs. vine ripe tomatoes, cored, peeled, seeded and diced~~ SUPC# 7921457 1 Cup red wine vinegar~~ SUPC# 5603576 2 Cups granulated sugar~~ SUPC# 5087572 Thai Style Lemon Myrtle Rub~~ SUPC# 1300930 Monkfish Fillet~~ SUPC# 226484

Method

Method 1.

Place salmon on a platter. Combine salt 1 tbs of cracked black pepper and sugar. Mix well, and coat both sides of salmon with salt mixture.

Combine coriander, parsley, and shallots in a food processor and puree. Coat both sides of salmon with puree.

Refrigerate salmon for 2 to 3 days.

Scrape marinade from fish and discard. Dry fish with paper towels.

Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute. Let cool and paint both sides of the fish.

Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.

Chutney; heat the oil in a large deep skillet over medium heat. Add the onion and garlic and cook until soft, about 8 minutes. Stir in the coriander and paprika and cook about 2 minutes. Add the tomatoes, vinegar, sugar and cook, stirring until almost dry.

To Serve Lightly season the Monkfish with the Thai spice. Pan sauté; serve the chutney warm on the side

Jamaican Spiced Salmon Fillet-Mango Jalapeno & Lime Sauce Warm Caribbean Slaw Ingredients

To Serve

Cut pastrami salmon into thin slices on the bias, or diagonally, and serve with pickled onions and croutons. Pickled onions 2 cups water 1 cup red wine vinegar~~SUPC# 5603576 3 tbs. sugar~~SUPC# 5087572 2 tbs pickling spice~~SUPC# 8107213 3 each red onions, thinly sliced into rings~~SUPC# 1000363 Boil all ingredients except onions and simmer for 10 minutes. Remove from heat and let set an additional 10 minutes. Strain, add red onion, cool and refrigerate overnight to infuse.

Salmon-6410757 Pepper Dew-7250885 Mango Sauce: 6 C peeled cubed mango-9035577 5 C chicken stock-5568241 4 Tbs lime juice-1276351 1 Tsp minced jalapeno-6832216 ( may need more ) 3 Tbs. minced ginger-1008770 3 oz rice wine-not vinegar 1 ea star anise-3895497 1 Tsp 5-spice powder-8190159

Combine all ingredients and bring to a boil. Simmer until the fruit is soft, puree, strain and chill.

6 Tbs. Ea: scallion-1908326, cilantro- 1679950 , basil-1679919, mint-1679984

Caribbean Slaw

Ingredients

¾ C Lime juice-1276351 ¾ C lemon Juice-2252013

4 c shredded cabbage-8544249

1 ea minced jalapeno,-6832216 may need additional

½ c shredded carrot-1184977

Method

½ c shredded red cabbage-2220929

¼ c julienned red pepper-1595545 and green pepper-7409253 Sauté the onions in oil, caramelize slightly, do not brown. Add the ginger, garlic and sugar, cook over low heat 10-15 minutes. Deglaze with the vinegar, add the tomatoes and cook until slightly thickened. Cool completely; add the lime, lemon and fresh herbs. Refrigerate

6 ea scallions sliced-1908326 1 tbs fresh minced garlic-1821537 2 tbs minced fresh ginger-1008770 2 tbs minced fresh lemongrass-2189876

Soy Syrup:

3 tbs each: basil-1679919, cilantro-1679950, mint-1679984,

Ingredients

Juice of 1 ½ limes-1276351

Method

2 cups soy sauce-3522400

Combine all ingredients and mix well.

½ cup brown sugar-5593702 1 ea lime,-1276351 juiced-------Combine all ingredients and reduce by 60%, until syrupy

Pan Seared Scallops, Quinoa Pilaf, Tomato Ginger Jam & Soy Syrup

Scallops-1226782

To Serve

Ingredients

Pan sauté the scallops, place on the plate. Mold the quinoa pilaf

and heat. Place on the plate, warm the tomato ginger jam and garnish the scallops. Paint the plate with the soy syrup.

8 oz nine grain mix-3746781 4 oz red lentils-3639309 4 oz quinoa-3616679

Method Cook each separately in a veg broth each will cook at a different time. Strain and chill. Combine the grains with S&P, a mixture of chopped basil, cilantro, mint and scallion for color. Add the juice of1/2 a lime, 3 tbs olive oil and adjust the seasoning if needed.

Tomato Ginger Jam:

Ingredients ¾ C fresh minced ginger-1008770 5 med onions, julienned thin-1048222 1 C & 2 tbs vegetable oil-7264361 6 Tbs minced garlic-1821537 12 ea large ripe tomatoes cut into ½ inch cubes-1763432 ¾ C sugar- 5087572 ¾ C rice wine vinegar- 5220611

Sauces & Sides Charred Tomato Relish:

Tomato Ginger Jam:

3 tomatoes, sliced in 1/3rd

¾ C fresh minced ginger rd

1 lrg fennel bulb, cored and sliced in 1/3

5 med onions, julienne thin

1 lrg onion, sliced in 1/3rd

1 C & 2 tbs vegetable oil

2 ea red peppers, cored and split in half

6 Tbs minced garlic

Olive oil, salt and fresh ground pepper

12 ea large ripe tomatoes cut into ½ inch cubes

Balsamic vinegar, parsley, scallion and minced garlic to taste.

¾ C sugar

Lightly oil and season the vegetables, grill and char the vegetables, keep firm. Cool and cut into 1/2” dice. Add olive oil to sauté pan, add the fennel and sauté briefly, add the garlic, tomatoes and red peppers and onion. Sauté briefly and deglaze with balsamic vinegar. Reduce un l slightly thick. Season as needed and once cooled add the herbs.

¾ C rice wine vinegar

Cilantro Pistachio Pesto: 9 ½ Oz cilantro 4 ½ Oz garlic 8 Oz pistachios 2 c parmesan cheese 3 c olive oil 4 tbs bu er 1 tsp salt 1 tsp white pepper

6 Tbs. Ea: scallion, cilantro, basil, mint ¾ C Lime juice ¾ C lemon Juice 1 ea minced jalapeno, may need addi onal Sauté the onions in oil, caramelize slightly, do not brown. Add the ginger, garlic and sugar, cook over low heat 10-15 minutes. Deglaze with the vinegar, add the tomatoes and cook un l slightly thickened. Cool completely; add the lime, lemon and fresh herbs. Refrigerate

Soy Syrup: 2 cups soy sauce ½ cup brown sugar 1 ea lime, juiced-------Combine all ingredients and reduce by 60%, un l syrupy

2 tbs fresh lemon juice Puree cilantro, garlic and pistachios in a small amount of oil. Add the remaining ingredients except the oil and blend. Slowly add the oil un l well blended. Refrigerate

Dukkah: Makes 2 1/4 cups 1 cup nuts ( hazelnuts, almonds, pistachio, pine nuts) 1/2 cup sesame seeds 2 tbs coriander seeds 2 tbs cumin seeds 1 teaspoon sea salt Freshly ground black pepper Toast nuts and seeds in separate batches. Let cool completely. Combine all ingredients in a food processor and pulse. The mixture may fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. Store in an air ght container in the refrigerator.

Featured Seafood Entrees

Per Serving Suggested Menu Price: $8.99 Approximate Operator Food Cost: $2.71 Gross Profit: $6.28

Preparation Instructions

Shrimp Satay SUPC

Description

Servesâ&#x20AC;&#x201D;1

Quantity

8021495 Shrimp Skewer P&D 26/30 Tail on 1 ea. 5303573 Sauce Oriental Ponzu

1 oz.

1008770 Fresh Ginger Root

2 tsp.

6728232 Fresh Green Onion

2 tbs.

7154440 Thai Peanut Sauce

2 oz.

Annualized Profit Proposition Selling Price: $8.99 Cost: $2.71 Profit: $6.28 X 40 per week X 52 weeks =$13,062.40

1. Marinate the skewer in the Ponzu and minced ginger for 2 hours. 2. Grill the skewer, remove from the grill and baste with the peanut sauce. Garnish with the sliced scallion and serve with remaining sauce

Featured Seafood Entrees

Per Serving Suggested Menu Price: $9.99 Approximate Operator Food Cost: $2.75 Gross Profit: $7.24

Preparation Instructions

Prosciutto Wrapped Shrimp SUPC

Description

Servesâ&#x20AC;&#x201D;1

Quantity

6739153 Shrimp White P&D Tail Off

4 ea.

2565653 Ham Prosciutto Coliseum Sliced

2 ea.

1679919 Fresh Basil

4 ea.

0353274 Fresh Mozzarella Cheese 1/3 oz. 4 ea. 0651828 Balsamic Glaze

1 tbs.

1. Split the prosciutto down the middle. 2. Place a basil leaf on the prosciutto, top with a shrimp and place a mozzarella ball in the middle. 3. Season with salt and fresh ground pepper. Roll and skewer with a toothpick. 4. Lightly oil and grill, turning as needed. Garnish with a drizzle of the balsamic glaze and greens.

Annualized Profit Proposition Selling Price: $9.99 Cost: $2.75 Profit: $7.24 X 40 per week X52 weeks =$15,059.20

Featured Seafood Entrees

Per Serving Suggested Menu Price: $11.99 Approximate Operator Food Cost: $3.17 Gross Profit: $8.82

Preparation Instructions

Mussels & Cod Provencal SUPC

Description

Serves â&#x20AC;&#x201D; 4

Quantity

2018723 Hake Filet Fresh Skinless

1 lb.

2843202 Mussel Live Fresh

1 lb.

4497301 Oil Olive Extra Virgin Italy

1 oz.

1048222 Onion Yellow Fresh Jumbo

1 ea.

1821537 Garlic Peeled Fresh Jar

2 ea.

1000397 Pepper Green Bell Med Fresh

6 oz.

8096240 Anchovy Filet In Olive Oil

1/4 ea.

5228796 Spice Fennel Seed Whole

1/4 tsp.

4001921 Sauce Tomato

16 oz.

7410723 Parsley Fresh

4 Tbsp.

3165638 Olive Green Pitted Provencal

2 3/4 oz.

1. Heat the oil in a sauce pot. Add the sliced onion, green pepper and minced garlic and cook until the onion is softened. Add chopped anchovies and crushed fennel seed sautĂŠ for 2 - 3 minutes. 2. Deglaze with 3/4 cup red wine and reduce slightly, add the tomato sauce and 2 Tbsp. of chopped parsley, simmer for 20 minutes. 3. Add the mussels and cod ( cut into pieces) and chopped olives simmer for 10 minutes or until the mussels open. 4. Transfer to warm bowls garnish with the remaining parsley and serve with crusty bread.

Annualized Profit Proposition Selling Price: $11.99 Cost: $ 3.17 Profit: $8.82 X 40 per week X52 weeks =$18,345.60

Featured Seafood Entrees

Per Serving Suggested Menu Price: $15.99 Approximate Operator Food Cost: $5.14 Gross Profit: $10.85

Preparation Instructions

Salmon & Warm Tomato Vinaigrette SUPC

Description

Servesâ&#x20AC;&#x201D;1

Quantity

8496333 Salmon Atlantic Skinless 5 oz.

1 ea.

6017263 Tomato Grape Fresh

3 oz.

4113056 Vinegar Red Wine 50 Grain

1/2 oz.

1965490 Parsley Italian Fresh

1 Tbsp.

1679919 Basil Fresh

1 tbs.

9491010 Bean Green Whole Haricot Vert

2 oz.

7474306 Potato Oven Roasted Medley

4 ea.

1821529 Shallot Peeled Fresh

1 oz.

5535687 Caper Nonpareil Imported

1 Tbsp.

5847029 Oil Olive Pure Italy

1 oz.

1965490 Parsley Italian Fresh

1 Tbsp.

1. Season salmon with salt and pepper, then grill. 2. In a bowl combine the tomatoes cut into 1/2's and 1 shallot finely diced. 3. Drain the capers, chop one Tbsp. and add both to the tomatoes along with the parsley, chopped basil, red wine vinegar and a pinch of salt to taste. 4. Add 1 tbs. of oil to a sautĂŠ pan and cook the tomato mixture for 2 3 minutes until softened. 5. Plate the salmon, garnish with the tomato mixture and serve with the potatoes and green beans.

Annualized Profit Proposition Selling Price: $15.99 Cost: $5.14 Profit: $10.85 X 40 per week X52 weeks =$22,568.00

Featured Entree

Per Serving Suggested Menu Price: $10.99 Approximate Operator Food Cost: $4.07 Gross Profit: $6.92

Preparation Instructions

Shrimp Scampi Risotto SUPC

Description

Quantity

2102891 Shrimp Raw Meat 125-130

1lb

0399347 Risotto Parm Cheese

1.25lb

1763432 Tomato Bulk 5x6 Fresh

1ea

5934294 Oil Olive Blend 90/10

2fl oz

5975016 Garlic Spread

8 oz

1908342 Parsley Bunch

2fl oz

Serves—4

1. Prepare the risotto according to the directions. 2. While the risotto is cooking heat the oil in a sauté pan. Add the shrimp and sauté briefly. Add the garlic butter and tomatoes. When the risotto is almost finished add the shrimp mixture and stir to combine. 3. On a warm plate center the risotto and garnish with the chopped pars ley.

Annualized Profit Proposition Selling Price: $10.99 Cost: $ 4.07 Profit: $6.92 X 40 per week X52 weeks =$14,393.60

Featured Entree

Per Serving Suggested Menu Price: $13.99 Approximate Operator Food Cost: $4.62 Gross Profit: $9.37

Preparation Instructions

Sweet Potato Crusted Trout With Bacon & Apples SUPC

Description

Servesâ&#x20AC;&#x201D;1

Quantity

0879324 Trout Rainbow Btrfly Bnls

1 ea.

2839908 Mix Pancake Sweet Potato

2 oz

6263289 Apple Fuji Roasted

2 oz

5886381 Bacon C/C 14/18 Apple

2 ea.

1. Slice the bacon into small dice, cook until lightly browned and remove bacon pieces from the pan. Split the trout fillet down the middle, season with salt and pepper. Dredge with the sweet potato mix and sautĂŠ in the bacon fat. 2. Cook for 2 minutes and turn, add the bacon pieces and diced apple. Cook for 3 minutes and plate the trout, garnish with the bacon and apple.

Annualized Profit Proposition Selling Price: $13.99 Cost: $ 4.62 Profit: $9.37 X 40 per week X52 weeks =$19,489.60

Featured Entree

Per Serving Suggested Menu Price: $7.99 Approximate Operator Food Cost: $2.91 Gross Profit: $5.08

Preparation Instructions

Sweet Chili Shrimp SUPC

Description

Servesâ&#x20AC;&#x201D;3

Quantity

5106388 Shrimp White P&D Tail Off 16/20 15 ea. 8878429 Sauce Sweet Chili & Wing

6 oz

1679950 Fresh Cilantro

3 Tbs.

1039494 Fresh Red Onion Jumbo

2 oz

6832216 Fresh Jalapeno Pepper

1/2 ea.

1079250 Fresh Red Bell Pepper

1/4 ea.

7412570 Fresh Lime

1/2 ea.

8907420 Fresh Pineapple

1 ea.

Annualized Profit Proposition Selling Price: $7.99 Cost: $ 2.91 Profit: $5.08 X 40 per week X52 weeks =$10,566.40

1. Peel and slice the pineapple into 1/4 inch slices. Season with oil and lightly grill keep firm, then cool. 2. Dice the pineapple, add the minced cilantro, diced red onion, jalapeno, red pepper and lime juice. Season with salt and chill. 3. Toss the shrimp with the sauce, grill or sautĂŠ. Serve with the salsa on the side.

Featured Entree

Per Serving Suggested Menu Price: $9.99 Approximate Operator Food Cost: $2.99 Gross Profit: $7.00

Preparation Instructions

Cornmeal Crusted Flounder SUPC

Description

Servesâ&#x20AC;&#x201D;6

Quantity

0260634 Flounder Filet 3-5 oz

36 oz

2105823 Eggs Large White Gr AA

2 ea.

2886679 Corn Meal Yellow

1/2 lb.

3031438 Butter Solid Unsalted AA

.20 lb.

4002416 Mayonnaise Premium

4 oz

4889291 Pecan Pieces Medium

4 oz

5535687 Caper Nonpareil Imported

1 Tbs.

6728232 Green Onion Rootless

2 Tbs.

5679038 Cornichon Pickle

1/2 oz

8412876 Fresh Lemon

7 ea.

7410723 Fresh Parsley

1 Tbs.

1. Whisk together the eggs and 3 oz of water, set aside. 2. Season the cornmeal with salt and pepper, 3. For the lemon pecan tartar sauce: Toast and chop the pecans combine with the capers, minced scallion, chopped parsley, cornichon and 1 pinch of lemon zest. Reserve 4. Dip the flounder into the cornmeal mixture to coat evenly. melt 2 tsp. of butter and add the fillet, cook for 3 minutes turn and cook until the fish is just cooked. Place on a plate and garnish with the lemon caper tartar sauce.

Annualized Profit Proposition Selling Price: $9.99 Cost: $2.99 Profit: $7.00 X 40 per week X52 weeks =$14,560.00