The Shamrock Foods EXPO Cookbook

THE RECIPE BOOK

VERA CRUZ SAUCE

INGREDIENTS

1/2 cup Aspen Gold® Canola Oil

5 lbs. Markon First Crop® Yellow Onion, chopped

2 cups Ready-Set-Serve™ by Markon Peeled Garlic

4 tbsp Salt

6 tsp Katy’s Kitchen® Coarse Black Pepper

3, #10 cans Bountiful Harvest® Diced Tomatoes, drained

3, 32 oz jars Capers, drained

3 quarts Villa Frizzoni® Sliced Green Olives, drained

INSTRUCTIONS

1. Sweat onions and garlic, until onions are translucent then add drained tomatoes.

2. Cook for 5 mins then add capers and olives and season. Heat to a boil and stir well then cool immediately. Great on Pier 22 Seafood CO® Premium Barramundi

WASABI CREAM

INGREDIENTS

1 cup Shamrock Farms® Heavy Whipping Cream

2 tbsp Shamrock Farms® Sour Cream

1 tbsp Wasabi Powder, to taste

2 tsp Rice Vinegar

3 tbsp Katy’s Kitchen® Sugar

1 tsp Fresh Lemon Juice

1/4 tsp Sea Salt

INSTRUCTIONS

Combine and Whisk. Keep cool for serving. Great on Tuna or Ono.

SUMMER STRAWBERRY SALSA

INGREDIENTS

2 cups Markon First Crop® Strawberries, diced

2 jalapeno peppers, minced

1/4 cup Markon First Crop Red Onions, diced

1/4 cup Ready-Set-Serve™ by Markon Cilantro

1/4 cup Ready-Set-Serve™ by Markon Lime Juice

Salt and pepper, to taste

INSTRUCTIONS

Combine ingredients in a small mixing bowl. Refrigerate for at least three hours to infuse flavors.

CUCUMBER RAITA

INGREDIENTS

64 oz Whole Milk Greek Yogurt

1 cup Markon First Crop® Dill, chopped

4 cups Markon First Crop Cucumber, peeled, seeded, and diced

5 Lemons, juiced

INSTRUCTIONS

Combine and whisk. Keep cool for serving.

CHILE OIL

INGREDIENTS

2 quarts Aspen Gold® canola oil

10 star anise

3 Katy’s Kitchen® cinnamon sticks

6 bay leaves

9 tablespoons Sichuan peppercorns

INSTRUCTIONS

Combine and heat to 225 degrees F. Hold for 30 minutes. Cool and strain.

MISO ROASTED BUTTERNUT SQUASH

INGREDIENTS

4 Markon® Butternut Squash, split, seeds removed, and scored

1 Tbsp. red miso paste

1/4 C sesame oil

1 Tbsp. soy sauce

INSTRUCTIONS

1. Preheat oven to 375 degrees F.

2. Whisk miso, oil, and soy sauce together. Brush onto scored Butternut halves.

3. Bake until browned (45 minutes to an hour).

LIME AVOCADO SHRIMP CEVICHE

INGREDIENTS

1 lb Pier 22® Premium raw shrimp, peeled and cleaned

1 cup Ready-Set-Serve™ by Markon Lime Juice, split

2 tsp Kosher Salt, split

4 Tomatillos, charred and chopped

1/4 cup Lime Sorbet

1/4 cup Markon First Crop® Cilantro

1/4 cup Markon First Crop Mint

1 Jalapeño, seeds removed

2 Ready-Set-Serve™ by Markon Avocado Halves, sliced

1/2 cup Ready-Set-Serve™ by Markon Sliced Red Onion

Edible petals and microgreens, to garnish

INSTRUCTIONS

1. Marinate shrimp in half of the lime juice and half of the salt; refrigerate until chilled.

2. In a food processor, combine remaining salt, tomatillos, sorbet, cilantro, mint, and jalapeño. Blend until semi-smooth.

3. Pour mixture into marinating shrimp and continue to chill for 30 minutes.

4. Serve family-style, topped with avocado and onion slices.

SEARED SCALLOPS WITH SWEET CORN NAGE

INGREDIENTS

4 large Pier 22® Premium Scallops

1 tsp Trifoglio® Olive Oil

1 tbsp Lemon Zest

Pinch of White Pepper

Pinch of Sea Salt

5 ears of Corn, cut off the cob

1 cup of Corn Stock or Chicken Stock

2 tbsp Shamrock Farms® Heavy Whipping

Cream

Popcorn Shoots

Micro Basil

INSTRUCTIONS

1. Marinate four large scallops in a bowl with olive oil, lemon zest, salt, and pepper. Let it sit for two hours.

2. While marinading the scallops, make the sweetcorn nage by bringing the stock to a boil.

3. Add the cream, corn and hot stock to a blender and puree. Set to the side.

4. With a pan on high, sear the scallops on each side until golden brown. Plate with Popcorn Shoots and Micro Basil

FENNEL-BRUSSELS SPROUTS SALAD

INGREDIENTS

2 Markon First Crop® Fennel bulbs, shaved

1 pound Ready-Set-Serve™ by Markon Brussels Sprouts, shaved

1/2 cups citrus vinaigrette

Edible flowers as garnish, if desired

INSTRUCTIONS

1. Toss shaved fennel and sprouts with citrus vinaigrette.

2. Arrange on large serving platter and garnish with fennel fronds and edible flowers. Serve.

FALL VEGETABLE SOUP WITH KALE

INGREDIENTS

2 tbsp Aspen Gold® Canola Oil

2 cup Markon® Sweet Potatoes, peeled and chopped

1/2 cup Markon First Crop® Yellow Onion, chopped

2 cup Markon First Crop Mushrooms, chopped

1, 16oz can Bountiful Harvest® Garbanzo Beans, drained

4 cups Ready-Set-Serve™ by Markon Shredded Kale

Blend

4 cloves Ready-Set-Serve™ by Markon Peeled Garlic

1/2 tsp Kosher Salt

1/4 tsp Katy’s Kitchen® Coarse Black Pepper

1 cup Red Quinoa

4 cup Vegetable Stock

1 cup Markon First Crop Tomatoes, chopped

INSTRUCTIONS

1. Heat oil in a large stew pot. Add sweet potatoes, onions, and mushrooms. Season with salt and pepper; cook until soft.

2. Add in garbanzo beans, three cups of kale, and the garlic. Stir while heating, until kale wilts.

3. Add quinoa and vegetable stock. Simmer for at least one hour or until vegetables are soft and liquid thickens slightly.

4. To serve, sauté the remaining kale and garnish bowls of soup with that and equal portions of tomatoes.

CRISPY FILLET OF CHILEAN SEABASS WITH SHISHITOS, CHORIZO, AND BUTTERMILK

CORN CHOWDER

BY CHEF TIM HOLLINGSWORTH

INGREDIENTS

4 cups Shamrock Farms® Buttermilk

1 tbsp Aleppo Pepper

1 tbsp Katy’s Kitchen® Onion Powder

1 tbsp Katy’s Kitchen Garlic Powder

1 tbsp Salt

4 Pier 22® Premium Chilean Bass Portions

3 Fair Meadow® Eggs, whisked

2 cups Katy’s Kitchen Flour

3 cups Panko Breadcrumbs

3 cups Aspen Gold Xtreme® Canola Oil

CHOWDER

3 tbsp Trifoglio® Olive Oil

1 1/2 cups Chorizo, small dice

1 1/2 cups Shishito Peppers, 1/2” dice

3 1/2 cups Corn Kernels

4 cups Shamrock Farms Buttermilk

1 1/2-2 tbsp Wondra

1/2 cups Markon® Micro Greens

Lemon Wedges

Salt and Pepper, to taste

INSTRUCTIONS

1. In a bowl combine buttermilk, Aleppo pepper, onion powder, garlic powder, and salt. Place fish in the brine for 1 hour.

2. Remove fish from brine and pat dry. Season fish with salt.

3. Next bread the fish. Dredge in flour, then eggs, and finally the panko.

4. Heat up the canola oil to 350°F. Gently fry fish until it reaches an internal temperature of 145°F Turning fish as needed to ensure even color. Drain fish on a rack and season with salt

5. For the garnish, heat a pan over medium high heat. Add oil, shishito peppers and salt, then sauté until you have nice color, 34 minutes.

6. Next, add chorizo and continue to cook for another minute. Add corn and continue to cook for 2 more minutes. Add buttermilk and Wondra. Bring to a boil and gently reduce to a sauce.

BROILED BRANZINO WITH BRUSSELS SPROUTS AND TOMATO

TAMARIND SAUCE

BY CHEF TIM HOLLINGSWORTH

INGREDIENTS

1/4 cups Trifoglio® Olive Oil

1 Markon First Crop® Yellow Onion, small dice

2 tbsp Cobblestreet MKT. ® Chopped Garlic

1 tbsp Vadouvan Curry Powder

3 cups Markon Vine Ripened Tomatoes, diced

2 cups canned San Marzano Tomatoes, diced

1 dried Lime

1 1/2 tbsp Tamarind Paste

1 Pier 22® Premium Branzino Butterflied Fillet

GARNISH

3 cups Markon Brussels Sprouts, shaved on a mandolin

1 cups Katy’s Kitchen® Sliced Almonds, toasted

1/2 cups Golden Raisins, plumped in simple syrup

1/2 cups Shaved Manchego Cheese

Katy’s Kitchen Lemon Juice

Salt and Pepper, to taste

Trifoglio Extra Virgin Olive Oil

INSTRUCTIONS

1. Heat a pot over medium high heat. Add oil, onions, and garlic. Season with salt, pepper, and curry powder. Continue to cook until onions are soft and translucent.

2. Add fresh tomatoes and cook down for 3 minutes. Next add canned tomatoes, dried lime, and tamarind. Continue to cook until it is thick and tomato sauce consistency. Remove dried lime when finished.

3. Season the branzino with salt and place on an oven proof pan. Pour sauce over the top of the fish and broil on low. The sauce should start to dry out and concentrate over the fish. Cook until the fish is 145°F

4. Put the Brussels sprouts, almonds and raisins in a bowl and dress with lemon juice, salt, pepper, and olive oil. Gently fold in the Manchego.

5. Salad can be served on top of the fish down the middle or on the side.

COFFEE RUBBED BAVETTE STEAK WITH A CURED ONION AND ROSEMARY SALAD

BY CHEF TIM HOLLINGSWORTH

INGREDIENTS

1 cup Ready-Set-Serve™ by Markon Sliced Red Onion

1 1/2 tsp Salt

2 tsp Sumac

2 tbsp Katy’s Kitchen® Lemon Juice

1/4 tsp Katy’s Kitchen Red Pepper Flakes

1 tbsp Markon Fresh Rosemary

1/2 tbsp Four Leaf Roasters TM Carefree Highway

Ground Coffee

1 tsp Cocoa Powder

2 tsp Katy’s Kitchen Chili Powder

1/2 tsp Katy’s Kitchen Garlic Powder

1/2 tsp Katy’s Kitchen Onion Powder

1/2 tsp Katy’s Kitchen Curry Powder

1 tbsp Katy’s Kitchen Coarse Black Pepper

1 tbsp Coarse Kosher Salt

1 tbsp Aleppo Pepper

1 Gold Canyon Meat CO. ® Bavette Steak

1 tsp Aspen Gold® Canola Oil

Trifoglio® Extra Virgin Olive Oil

Maldon® Salt

INSTRUCTIONS

1. To cure onions, toss sliced onions in salt thoroughly and let sit for 2 hours. Drain excess liquid and combine with all ingredients. Make sure to mix ingredients every few hours.

2. Combine coffee, cocoa powder, chili powder, garlic powder, onion powder, curry powder, black pepper, kosher salt, and Aleppo pepper to make coffee rub.

3. Add rub to the steak and grill steak on a pre-heated pan to desired internal temperature. Let rest for 5-10 minutes, then slice.

4. Season with Maldon salt. Top with onion and rosemary salad, then drizzle with olive oil.

TUSCAN STYLE CHICKEN BREAST

INGREDIENTS

4, 6oz Regal Crest Farms® Premium NAE Chicken Breasts

1/2 tsp Katy’s Kitchen® Italian Seasoning

1/2 tsp Salt

tsp Katy’s Kitchen Coarse Black Pepper

2 tbsp Trifoglio® Olive Oil

1/4 cup Divina® Sun Dried Tomatoes

2 1/2 oz Spinach, chopped

1 cup Villa Frizzoni® Alfredo Sauce

3 oz Parmesan

INSTRUCTIONS

1. Dice and season chicken with salt, pepper, and Italian seasoning.

2. Heat oil in a medium high sauce pan and add chicken.

3. When chicken is browned, add sundried tomatoes and spinach and sauté until the spinach is lightly wilted.

4. Add alfredo sauce and bring to a simmer until the chicken is cooked through.

5. Serve with grated parmesan, atop the Villa Frizzoni® pasta of your choice

GOLD CANYON PREMIUM ANGUS® SIRLOIN TACO WITH ESCABECHE

INGREDIENTS

SIRLOIN MARINADE

1/3 cup Markon First Crop® Cilantro, chopped

1/4 cup plus 1 tbsp Ready-Set-Serve™ by Markon

Lime Juice

1/4 cup Trifoglio® Olive Oil

3 cloves Garlic, minced

1 tsp Coarse Salt

1/2 tsp Katy’s Kitchen® Coarse Black Pepper

1 lb. Gold Canyon Premium Angus® Sirloin Flap

ESCABÈCHE

8 oz Ready-Set-Serve™ by Markon Matchstick

Carrots

4 oz Ready-Set-Serve™ by Markon Sliced Red Onion

1 Jalapeño, sliced thin

1/2 tsp Katy’s Kitchen Ground Coriander

1/4 heaping tsp Katy’s Kitchen Ground Cumin

1 1/2 cups Apple Cider Vinegar

3/4 cup Water

INSTRUCTIONS

2 tsp Katy’s Kitchen Sugar

1/2 tsp Salt

GARNISH

Ready-Set-Serve™ by Markon Guacamole

Shamrock Farms® Sour Cream

Casa Martinez® Salsa Verde

8 (8-inch) corn tortillas

1. Make the Escabèche: Place cut the vegetables in a large container with lid.

2. Add coriander, cumin, vinegar, water, sugar, and salt to a pot and bring to a boil.

3. Remove the pot from the heat and pour the vinegar mixture over the vegetables. Let cool and refrigerate for at least 30 minutes.

4. For the Sirloin: Combine the cilantro, 1/4 cup lime juice, olive oil, garlic, and pepper with the steak in a nonreactive dish or resealable plastic bag. Marinate for 30 minutes at room temperature.

5. Preheat a grill or grill pan to high. Remove the steak from the marinade and pat dry. Season with salt and grill 2-3 minutes per side for medium-rare. Let stand for 5 minutes before thinly slicing against the grain.

6. Stir together the remaining tbsp of lime juice and sour cream, then season with a pinch of salt. Set it aside.

7. Heat the tortillas on the grill until warm and flexible. Serve with the sliced steak, guacamole, escabèche and sour cream mixture and let diners assemble their own tacos.

THE HERTIAGE BURGER WITH WHISKEY AIOLI

INGREDIENTS

1 1/2 cups Katy’s Kitchen® Mayonnaise

1 1/2 tsp Markon® Garlic, chopped

1 1/2 tsp Worcestershire

1 1/2 tsp Liquid Smoke

Irish Whiskey of choice

Gold Canyon Meat CO.® Heritage Blend Burger

Brickfire Bakery® Brioche Bun

Cobblestreet MKT.® Sharp White Cheddar

Markon Green Leaf Lettuce

Divina® Onion Jam

INSTRUCTIONS

1. To make the aioli, combine mayo, chopped garlic, Worcestershire, liquid smoke, and Irish whiskey. Set aside.

2. On a flat top, cook the burger patty to preferred doneness.

3. Toast the bun and top with the patty, cheddar, lettuce.

4. Spread the top bun with onion jam and aioli to taste. Serve with your favorite Bountiful Harvest® Fries or side.

SHAMROCK FARMS® MOSCOW MOO

INGREDIENTS

5 oz Ginger Beer

1 oz Shamrock Farms® Heavy Whipping Cream

1 tsp Pineapple Puree

INSTRUCTIONS

Combine all ingredients and pour over ice.

FOUR LEAF ROASTERSTM DIRTY

HORCHATA

INGREDIENTS

64 oz Silk® Oat Milk #4487041

64 oz Four Leaf RoastersTM Cold Brew Concentrate #4812041

375g El Niño Horchata Powder #3185011

INSTRUCTIONS

1. Combine all ingredients in a 1-gallon container and shake well to mix.

2. Before serving, shake well, and pour over ice.

EGGNOG ESPRESSO MARTINI

INGREDIENTS

5 oz Four Leaf Roasters TM Coffee

1 oz Shamrock Farms® Eggnog

1 tsp Vanilla Syrup

INSTRUCTIONS

1. Combine all ingredients in shaker.

2. Strain and pour over ice.

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