Shamrock Foods EXPO Inspiration Guide by Shamrock

DIPS & SAUCES ...........................................................................................................................................................1 EASY AVOCADO RANCH DRESSING .........................................................................................................................1 ITALIAN SOUR CREAM DIP .........................................................................................................................................1 SIMPLE BEER CHEESE DIP ........................................................................................................................................1 CILANTRO TZATZIKI ....................................................................................................................................................2 SMOKED TOMATO AIOLI .............................................................................................................................................2 CONFIT GARLIC BLUE CHEESE COMPOUND BUTTER ............................................................................................2 BURNT ORANGE ACHIOTE BUTTER ..........................................................................................................................3 MOZAMBIQUE SAUCE .................................................................................................................................................3 TARRAGON BÉARNAISE SAUCE ................................................................................................................................4 BREAKFAST & BRUNCH .............................................................................................................................................6 CARNITAS FRITTATA ...................................................................................................................................................6 FRENCH ONION SOUP BRUSCHETTA .......................................................................................................................6 CROSTINI WITH COTTAGE CHEESE SPREAD & BALSAMIC STRAWBERRIES ......................................................7 BLUEBERRY & MAPLE GLAZED HAM.........................................................................................................................7 APPETIZERS & SALADS ...........................................................................................................................................10 ENDIVE BOATS ..........................................................................................................................................................10 VEGETARIAN PULLED PORK BBQ BITE ..................................................................................................................10 HOPSTICKERS ...........................................................................................................................................................11 CACIO E PEPE ARANCINI..........................................................................................................................................11 COMPRESSED WATERMELON SUSHI WITH GINGER VINAIGRETTE, CRISPY SHALLOTS & CILANTRO .........12 HARVEST CRISP SALAD WITH APPLES & GRAPES ...............................................................................................12 HARISSA APRICOT CHICKEN SALAD BITES ...........................................................................................................13 MARKON® HARVEST CRISP & PIER 22® PREMIUM SHRIMP SPRING ROLLS ......................................................13 BUILD A BETTER BOARD .........................................................................................................................................15 FROMAGERIE .............................................................................................................................................................16 CHARCUTERIE ...........................................................................................................................................................16 SPREADS & JAMS ......................................................................................................................................................16 SNACKS & SIDES .......................................................................................................................................................16 PIZZA & FLATBREADS ..............................................................................................................................................20 NEAPOLITAN PIZZA DOUGH .....................................................................................................................................20 NEW YORK-STYLE PIZZA DOUGH ...........................................................................................................................20 PREMIUM PIZZA TOPPINGS .....................................................................................................................................20 SWEET HEAT PINSA FLATBREAD ............................................................................................................................21 GREEK FETA FLATBREAD ........................................................................................................................................21 PANCETTA AND CHARRED FENNEL FLATBREAD .................................................................................................21 RUSTIC FOCACCIA PIZZA .........................................................................................................................................22 HERB AND CHEESE PINSA FLATBREAD .................................................................................................................22

ENTRÉES ....................................................................................................................................................................24 CREAMY GARLIC CHICKEN PASTA..........................................................................................................................26 MEXICAN STREET CORN MAC & CHEESE ..............................................................................................................26 SPICY CAPER SPAGHETTI........................................................................................................................................27 ROASTED FRENCHED CHICKEN DRUMSTICKS WITH GREMOLATA ...................................................................27 GLAZED GOLD CANYON PREMIUM® PORK BELLY WITH FOUR LEAF ROASTERS™ CROSSROADS COFFEE HONEY ........................................................................................................................................................................28 CHARRED GOLD CANYON PREMIUM® ANGUS RIBEYE WITH ROASTED FENNEL, HORSERADISH POTATO PURÉE & BÉARNAISE SAUCE ..................................................................................................................................28 GOLD CANYON PREMIUM® ANGUS & WAGYU BLEND BURGER ..........................................................................29 MOCHA-RUBBED GOLD CANYON PREMIUM® FLAT IRON WITH BURNT ORANGE ACHIOTE BUTTER .............29 GOLD CANYON PREMIUM® HANGER STEAK ..........................................................................................................30 GOLD CANYON PREMIUM® VEAL MOZAMBIQUE ...................................................................................................31 SEARED PIER 22® HALIBUT FILLETS WITH VANILLA BEAN & TOASTED WALNUT BEURRE BLANC ................31 SEARED PIER 22® PREMIUM HOKKAIDO DRY PACK SCALLOP WITH CREAMY BACON POLENTA & SAVORY A.1. ® CARAMELIZED FENNEL ...................................................................................................................................32 PIER 22® PREMIUM REDFISH STICKS WITH BANANA TARTAR SAUCE & PICKLED CHERRY TOMATO ...........35 MOCKTAILS & COCKTAILS ......................................................................................................................................40 COLD BREW MINT JULEPS .......................................................................................................................................40 COLD BREW PAUL BUNYAN .....................................................................................................................................40 BATCH PEPPERMINT HOT COCOA ..........................................................................................................................40 YUZU SHANDY MOCKTAIL ........................................................................................................................................41 THE AVOCADO MARGARITA.....................................................................................................................................41 CUCUMBER JALAPEÑO LEMONADE........................................................................................................................41 SHAMROCK FARMS® COS-MOO...............................................................................................................................41 MOO-LICIOUS CHOCOLATE COCONUT MUDSLIDE ...............................................................................................42 PUMPKIN SPICE EGG-SPRESSO MARTINI ..............................................................................................................42 DESSERTS & SWEETS ..............................................................................................................................................43 LEMON CURD CHEESECAKE ...................................................................................................................................44 QUICK LEMON CHEESECAKE TARTLETS ...............................................................................................................45 CHOCOLATE MOO-USSE ..........................................................................................................................................45 CHOCOLATE CHIP CANNOLI ....................................................................................................................................45 PEACH MANGO TEA POPSICLE ...............................................................................................................................46 CINNAMON SUGAR CANDIED NUTS ........................................................................................................................46

DIPS & SAUCES EASY AVOCADO RANCH DRESSING By Sugar Foods

Katy’s Kitchen® Buttermilk Ranch Villa Frizzoni® Grated Parmesan Cheese Markon® Avocado Katy’s Kitchen® Lemon Juice

PREPARATION 1. Place all ingredients in blender or food processor, until combined. 2. Store refrigerated, until service. Stir before serving.

ITALIAN SOUR CREAM DIP Shamrock Farms® Smooth & Creamy Sour Cream Villa Frizzoni® Roasted Red Peppers Daniele® Diced Pancetta or Coppa Markon First Crop® Chives, Diced Markon First Crop® Oregano

PREPARATION 1. Mix all ingredients in a large mixing bowl, reserving some herbs for plating. 2. Pour ¼ of the mixture into a low bowl and add sticks of cucumber, carrot, and celery.

SIMPLE BEER CHEESE DIP By Schreiber Foods

Vista Verde® American Queso Melt Loaf Craft Beer, such as a Pale Ale or Pilsner Dijon Mustard Markon First Crop® Chives

PREPARATION 1. 2. 3. 4. 5.

Cube Vista Verde Melt Loaf. Add cheese, beer, and mustard into saucepan. Stir and melt over medium heat. Top with chives. Serve with tortilla chips, pretzels, or vegetables.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

CILANTRO TZATZIKI

Greek Yogurt Markon Essentials® Lemons Ready-Set-Serve® Cilantro Markon First Crop® Basil Katy’s Kitchen® Cumin Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

PREPARATION Whisk all ingredients together. Hold for service.

SMOKED TOMATO AIOLI Bountiful Harvest® Tomato Paste Katy’s Kitchen® Mayonnaise Katy’s Kitchen® Lemon Juice Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

PREPARATION

1. Infuse tomato paste with cold smoke using a slow smoker. 2. Combine mayo, tomato paste, and lemon juice. 3. Add salt and pepper to taste, set aside.

CONFIT GARLIC BLUE CHEESE COMPOUND BUTTER Ready-Set-Serve® Peeled Garlic Katy’s Kitchen® Grapeseed Oil Shamrock Farms® Unsalted Butter, Softened Cobblestreet MKT.® Blue Cheese ProPak® Foodservice Film

PREPARATION 1. 2. 3. 4.

Confit garlic cloves in oil at 250°F for 2 hours. Cool garlic and remove from oil, pulse in blender. Combine garlic, butter, and blue cheese. Roll in film and chill until service.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

BURNT ORANGE ACHIOTE BUTTER

Markon® Orange Markon® Fresh Orange Juice Achiote Paste Ready-Set-Serve® Peeled Garlic, Finely Chopped Markon® Flatleaf Parsley, Chopped Shamrock Farms® Unsalted Butter, Softened Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

PREPARATION 1.

Cut orange in half. Grill orange on fruit side until marked and slightly charred, then turn over and grill on peel side until slightly charred. Zest orange and chop zest fine. 2. In a saucepan, add zest and juice from zested orange and the orange juice and reduce by half. Add achiote paste and stir until a smooth mixture forms, and then allow to cool. 3. In a bowl, add butter, garlic, parsley, salt, pepper, and orange achiote mixture. Combine with rubber spatula until mixture is thoroughly combined. Leave at room temperature for preparation.

MOZAMBIQUE SAUCE

Trifoglio® Extra Virgin Olive Oil Ready-Set-Serve® Peeled Garlic, Chopped Markon® Cherry Tomatoes, Quartered Katy’s Kitchen® Sweet Paprika Saffron Divina® Calabrian Chiles Goya® Sazon Packets White Wine Markon Essentials® Lemons, Juiced Dark Chicken Stock Markon® Flatleaf Parsley, Chopped Shamrock Farms® Unsalted Butter Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

PREPARATION 1. 2. 3. 4. 5. 6.

In sauce pot, add olive oil and sweat garlic until fragrant. Add cherry tomatoes and cook for 2 minutes. Add paprika, saffron, Calabrian chiles, parsley and Sazon packet. Cook for 1 minute. Add white wine, lemon juice and chicken stock. Simmer for 10 minutes until slightly reduced. Whisk in butter. Season with salt and pepper to taste.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

TARRAGON BÉARNAISE SAUCE Dry White Wine White Wine Vinegar Markon® Shallots, Finely Chopped Katy’s Kitchen® Black Pepper Katy’s Kitchen® Tarragon Shamrock Farms® Heavy Whipping Cream Shamrock Farms® Unsalted Butter Fair Meadow® Egg Yolks Water Katy’s Kitchen® Lemon Juice Katy’s Kitchen® Kosher Salt

PREPARATION 1. In a small skillet or saucepan over medium-low heat, simmer the wine, vinegar, shallots, black pepper and ½ tablespoon of tarragon until most of the liquid has evaporated, but the pan is not completely dry. 2. There should still be a tablespoon or two of liquid in the bottom of the pan. Add cream. Set aside and let cool until lukewarm. 3. Clarify your butter and hold. 4. In a small saucepan, whisk the egg yolks, water, and lemon juice for 3 to 4 minutes, or until pale and thick, something like the consistency of soft mayonnaise. 5. Set the pan over low heat and whisk constantly until the sauce increases in volume, is frothy, and then thickens until you can see the bottom of the pan through the streaks made by the whisk. 6. As you whisk, be sure to reach into the bottom corners of the pan where the eggs could cook too quickly. 7. Remove the pan from the heat and slowly add your clarified butter to your egg mixture. 8. Once all the butter is added, add your tarragon cream base. 9. Check for seasoning. Hold in warm water bath.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

BREAKFAST & BRUNCH CARNITAS FRITTATA By Smithfield Foods

INGREDIENTS

PREPARATION

Xtreme® High Oleic Canola Clear Frying Oil Ready-Set-Serve® Sliced Yellow Onion Ready-Set-Serve® Peeled Garlic, Chopped Roasted Poblano Pepper, Skin Removed, Diced Ready-Set-Serve® Lime Juice 3 Small Tomatillos, Husked, Rinsed and Blended Prairie Creek® Carnitas Ready-Set-Serve® Cilantro Markon® Avocado, Peeled, Pitted, Diced Cotija Cheese Crumbles

1. Preheat oven to 350°F. 2. Heat oil in skillet or cast iron pan on medium heat. Sauté onion and garlic for 4 to 6 minutes or until tender. 3. Add roasted poblano, lime juice, tomatillos, carnitas and cilantro. Stir briefly to incorporate. Season with salt and pepper. 4. Pour over egg mixture, and move to oven for 10-15 minutes, until eggs are set. 5. Top with sliced avocado, cotija cheese and additional cilantro.

FRENCH ONION SOUP BRUSCHETTA By Aspire Bakeries

INGREDIENTS

Brickfire Bakery® French Baguette Trifoglio® 50/50 Olive Oil Blend Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Ready-Set-Serve® Sliced Yellow Onion Wild Mushrooms, Chopped Brown Sugar Shamrock Farms® Unsalted Butter Ready-Set-Serve® Peeled Garlic, Chopped Red Wine Mushroom Base Cobblestreet MKT.® Gruyere Cheese, Sliced

PREPARATION

1. Slice baguette into ½” rounds, brush with oil and season with salt and pepper. Toast and hold until plating. 2. Stew onions and mushrooms with sugar, garlic, butter, red wine, and mushroom base in pan. Cook on low heat until onions are fully caramelized. 3. Scoop onion mix on to bread rounds and top with gruyere cheese. 4. Place in broiler and bake until cheese is melted.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

CROSTINI WITH COTTAGE CHEESE SPREAD & BALSAMIC STRAWBERRIES By Shamrock Farms Culinary

INGREDIENTS

PREPARATION

Shamrock Farms® Cottage Cheese

1. Mix the first 4 ingredients in a bowl and whisk vigorously. 2. Heat the vinegar and sugar, stir until the sugar dissolves. Add the rosemary and remove from heat for 5 minutes. 3. Add back to heat, then add the diced strawberries. Cook for 10-15 minutes until the strawberries are soft and they have lost their white color. 4. Strain the excess juice and remove the rosemary sprig. Cool completely. 5. To plate, toast a slice of baguette, top with cottage cheese mixture and top with strawberries. 6. Garnish with lemon zest.

Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Katy’s Kitchen® Spanish Paprika Villa Frizzoni® Balsamic Vinegar Katy’s Kitchen® Sugar Markon® Rosemary Markon® Strawberries, Diced Brickfire Bakery® Baguette or Toast Markon Essentials® Lemons, Zest

BLUEBERRY & MAPLE GLAZED HAM By Smithfield Foods

INGREDIENTS

PREPARATION

Smoke’NFast® Carvemaster® Applewood Smoked Boneless Ham Brown Sugar Trifoglio® Olive Oil Ready-Set-Serve® Peeled Garlic, Minced Ginger, Peeled and Grated Blueberries Barrel-Aged Maple Syrup Villa Frizzoni® Balsamic Vinegar Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

1. Score the outside of ham to create diamond pattern and rub ham with brown sugar. 2. Bake in 350°F oven uncovered to an internal temperature of 155°F. 3. Over medium heat, sauté garlic and ginger in olive oil. 4. Add remaining ingredients and bring to light simmer for about 5 minutes to create glaze. 5. Purée half of glaze and combine with remaining glaze. 6. When ham reaches 155°F internal temperature, brush outside with blueberry-maple glaze. 7. Carve one-fourth-inch slices, and top with more glaze to serve.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

APPETIZERS & SALADS ENDIVE BOATS INGREDIENTS

PREPARATION

Medjool Dates, Pitted Villa Frizzoni® White Balsamic Vinegar Ready-Set-Serve® Peeled Garlic Water Dijon Mustard Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Trifoglio® Olive Oil Ready-Set-Serve® Harvest Crisp Blend Blood Orange Segments, Cut into Thirds Katy’s Kitchen® Shaved Almonds Prairie Creek® Applewood Smoked Bacon, Cooked & Chopped Belgium Endive Lettuce Heads Goat Cheese

1. Add dates, vinegar, garlic, water, mustard, salt and pepper to a food processor, and process until combined. 2. Once combined, drizzle in oil to create an emulsion. 3. Massage the dressing by hand into Harvest Crisp Blend until fully incorporated. 4. Fold in oranges, cooked bacon, and shaved almonds into lettuce and dressing. 5. Carefully peel endive leaves to act as a boat for salad mix. 6. Fill endive boats with harvest crisp mixture and garnish with crumbled goat cheese.

VEGETARIAN PULLED PORK BBQ BITE INGREDIENTS

PREPARATION

King Oyster Mushrooms Trifoglio® 50/50 Olive Oil Blend Katy’s Kitchen® Honey Garlic Rub Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Green Plantains Katy's Kitchen® Open Range BBQ Sauce Garlic Flowers

1. Cut king oyster mushrooms into 2-inch strips, toss in blended oil, BBQ rub, salt, and pepper. 2. Roast at 400°F for 12 minutes. 3. Peel plantains (like you would bananas) and cut into ½” rounds. 4. Fry plantain rounds until golden brown; while still hot, smash them with frying pan to flatten. Refry for 30 seconds. 5. Mix BBQ sauce into cooked mushrooms and reserve for assembling. 6. Place a heaping spoon onto crispy plantain and garnish with 3 garlic flowers.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

HOPSTICKERS By Ajinomoto Foods

INGREDIENTS

PREPARATION

Intros® Pork Potstickers XTREME® High Oleic Canola Clear Frying Oil IPA Beer Sweet & Sour Sauce

1. Pan-fry the Pork Potstickers with vegetable oil, in a frying pan with a lid until golden brown. 2. Add IPA to the pan and cover to steam. 3. In a mixing bowl, toss potstickers in the sweet and sour sauce, and serve

CACIO E PEPE ARANCINI INGREDIENTS

Guanciale, .5” Dice Ready-Set-Serve® Diced Onion Trifoglio® 50/50 Olive Oil Blend Villa Frizzoni® Arborio Rice Roland® White Cooking Wine Chicken Stock Villa Frizzoni® Grated Parmesan Cheese Shamrock Farms® Unsalted Butter Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Villa Frizzoni® Mascarpone Grande® Diced East Coast Blend Mozzarella Katy’s Kitchen® All Purpose Flour Fair Meadows® Liquid Whole Eggs Panko Markon® Flatleaf Parsley, Minced

PREPARATION

1. Render the guanciale over medium heat until it’s shrunk by a third. Set it aside. 2. In a large rondo or tilt skillet on medium heat, sweat the onions with olive oil until translucent. 3. Add the rice and toast until you see the “eye” of the grain and then add the wine. 4. Stir until the rice has absorbed the liquid. 5. Add chicken stock by the ladle until the rice is cooked tender, but not mushy and there is no residual liquid. 6. Off the heat, stir in the Parmesan cheese and butter. 7. Season with salt and pepper and set aside to cool. 8. In a bowl, mix the mascarpone, mozzarella, and rendered guanciale together. 9. Shape the rice into equal sized balls. 10. Make an indentation in each ball and stuff with the mozzarella-guanciale mixture, then roll the rice back over the indentation. 11. Freeze the balls, to ease the breading process. 12. Make a breading station with flour, egg, and panko, then proceed with a standard breading procedure. 13. Re-freeze and reserve. 14. For service, allow the arancini to temper 30 minutes before deep frying at 350°F, until light brown. 15. Place the par-cooked arancini on a rack and hold at room temperature for refire. 16. Deep fry again until the exterior is golden brown, season with salt, pepper, parsley, and grated Parmesan.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

COMPRESSED WATERMELON SUSHI WITH GINGER VINAIGRETTE, CRISPY SHALLOTS & CILANTRO INGREDIENTS

PREPARATION

Watermelon Simple Syrup Rice Vinegar Ginger, Peeled and Grated Katy’s Kitchen® Sugar Trifoglio® 50/50 Olive Oil Blend Markon® Shallot, sliced Katy’s Kitchen® All Purpose Flour Cornstarch Ready-Set-Serve® Cilantro Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

1. Cut the watermelon to a rectangle measuring 3x1 inch cubes. 2. Place in a sous vide pouch with any watermelon juice, and simple syrup. Vacuum seal and set in refrigerator for 2 hours. 3. In a bowl add rice vinegar, sugar, grated ginger. Whisk in vegetable oil until emulsified and set aside. 4. In a deep sauté pan heat oil to 250°F. 5. In a bowl mix equal parts flour and cornstarch. Toss the shallots into the flour cornstarch mixture, and fry until crispy. Strain and season with salt and pepper. 6. To plate place the compressed watermelon on a long plate in a single roll slightly offset drizzle your ginger vinaigrette over the top and around your watermelon garnish with crispy shallots, sesame seeds and cilantro

HARVEST CRISP SALAD WITH APPLES & GRAPES INGREDIENTS

PREPARATION

Villa Frizzoni® White Balsamic Vinegar

1. Combine vinegar, garlic, honey, mustard, salt, and pepper. Whisk in olive oil until fully incorporated. 2. Toss Harvest Crisp Blend, apples, grapes, and walnuts with vinaigrette. Serve with shaved cheese on top.

Ready-Set-Serve® Peeled Garlic Katy’s Kitchen® Honey Dijon Mustard Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Trifoglio® Olive Oil Ready-Set-Serve® Harvest Crisp Blend Markon First Crop® Granny Smith Apples, Sliced Markon First Crop® Seedless Red Grapes, Halved Candied Walnuts Manchego Cheese, Shaved

SHAMROCK FOODS EXPO INSPIRATION GUIDE

HARISSA APRICOT CHICKEN SALAD BITES By Alpha Baking Company, Inc.

INGREDIENTS

Full Fat Greek Yogurt Harissa Sauce Bountiful Harvest® Dried Apricots, Diced Katy’s Kitchen® Kosher Salt Celery, Finely Diced Ready-Set-Serve® Diced Red Onions Toasted Walnut Pieces, Chopped Roughly Riverhill Poultry® Fully Cooked, Diced Chicken S. Rosen’s Hawaiian Dinner Rolls

PREPARATION

1. Combine the yogurt, harissa, apricot, and salt. 2. Then add the celery, onion, walnuts, and chicken. Mix well. 3. Slice the 12 S. Rosen’s Hawaiian Dinner Rolls in half, separating the bottoms from the tops and spread the mixture evenly across the bottom and then re-cover.

MARKON® HARVEST CRISP & PIER 22® PREMIUM SHRIMP SPRING ROLLS INGREDIENTS

PREPARATION

Ready-Set-Serve® Harvest Crisp Blend Trifoglio® 50/50 Olive Oil Blend Ready-Set-Serve® Lime Juice Fish Sauce Ready-Set-Serve® Cilantro Markon First Crop® Mint Leaves Pier 22® Premium Cooked Shrimp Rice Paper Sheets Sweet Chili Sauce Peanut Sauce

1. Lightly sweat the Harvest Crisp Blend in some blended oil just to wilt down and bring out the vibrancy of the greens. 2. Allow to cool and drain off excess liquid. 3. Season with fresh lime juice, fish sauce, rough chopped cilantro, mint. 4. Cut each shrimp lengthwise and reserve. 5. To assemble: Dip rice paper in cool water for just a few seconds. Don’t worry if the sheet is still hard, the water on your work surface will still be absorbed and will make it easier to roll rather than oversaturating the paper. 6. About 1” from the rim, place 1.5 oz of the cooled harvest mix in a 4” log 7. Fold the sheet over this part and place 4 halves of shrimp, with the shell side up in an even row on top of the rice paper layer that is covering the harvest mix. 8. Continue to roll the sheet, folding in the sides before the roll is complete. Cut the roll on a slight bias and serve with sweet chili sauce, peanut sauce, and a garnish of fresh mint.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

BUILD A BETTER BOARD FROMAGERIE Sherry Cask Aged Sheep’s Cheese St. Andre Triple Cream Brie Point Reyes Original Blue Cheese Tipperary Irish Cheddar Rotterdam Matured Gouda Pecorino Tartufo Port Wine Derby Cheese Red Fox Red Leicester Cheddar Cobblestreet MKT.® Gruyere

SPREADS & JAMS Caramelized Onion Jam Mediterranean Fig Spread Spicy Chili Onion Crisp Sour Cherry Spread Balsamic Glaze Peruvian Pepper Spread

CHARCUTERIE

Pistachio Mortadella Creminelli Calabrese Salami Salami Milano Porchetta Barolo Wine Salami Finocchiona Salami Serrano Ham

SNACKS & SIDES Cipollini Onions In Balsamic Vinegar Castelvetrano Olives Pickled Brussels Sprouts Bountiful Harvest® Dried Apricots Salted Marcona Almonds Roasted Tomato Wedges

ARTISIANAL PROVISIONS CURATED BY SHAMROCK FOODS Artisanal Provisions, our passion is the story behind each specialty ingredient. That’s why we don’t take shortcuts, why we never compromise on quality, and why we stop at nothing to find the best, hard-to-find ingredients for our customers.

SHAMROCK FOODS EXPO INSPIRATION GUIDE

SHAMROCK EXPO INSPIRATION GUIDE

PIZZA & FLATBREADS

Bella Bello by Shamrock Foods leverages our passion and expertise to develop an assortment of authentic high-quality Italian ingredients meant to elevate every dish. Our Italian specialists have sourced a beautiful assortment of premium Pizza and fine Italian ingredients and products that you can trust. At Shamrock Foods, we have the industry insights, passions, and capabilities to meet your needs. You can depend on our consistency, authenticity, and service expertise.

AUTHENTIC DOUGH RECIPES NEAPOLITAN PIZZA DOUGH 25kg Caputo Blue Flour 40g Instant Dry Yeast L Water or 14.2 L Water, 2 L Ice 700g Katy’s Kitchen® Kosher Salt

PREPARATION 1. Combine flour and yeast in a bowl. Mix for 30 seconds. 2. Add 80% of water and ice, then mix for 2 minutes. 3. Add the rest of the water and salt, mix for 8-10 minutes or until a dough ball forms. 4. Cover for 30 minutes and leave to rest. 5. Take out and divide into balls, leave out 1-2 hours to rise, and then store.

NEW YORK-STYLE PIZZA DOUGH 50 lbs. Villa Frizzoni® Pizza Flour 45g Dry Instant Yeast 13 L Water and 2 L Ice 650g Sea Salt 400g Trifoglio® Extra Virgin Olive Oil

PREPARATION 1. Combine flour and yeast in a bowl. Mix for 30 seconds. 2. Add all the water and ice. Mix for 5-8 minutes or until a dough ball forms. 3. Add salt and mix for 3-5 minutes. 4. Add Extra Virgin Olive Oil along the outside. 5. Cover for 30 minutes and leave to rest. 6. Take out and divide into balls. Leave out 1 hour to rise and then store.

PREMIUM PIZZA TOPPINGS MARGHERITA Villa Frizzoni® Ground Peeled Tomatoes Markon First Crop® Basil Villa Frizzoni® Grated Parmesan Cheese Fior Di Latte Dei Monti Cheese Trifoglio® Extra Virgin Olive Oil

NY-STYLE SAUSAGE Villa Frizzoni® Ground Peeled Tomatoes Villa Frizzoni® Grated Parmesan Cheese Villa Frizzoni® Italian Sausage Grande® Diced East Coast Blend Mozzarella

SHAMROCK EXPO INSPIRATION GUIDE

NY-STYLE PEPPERONI Villa Frizzoni® Ground Peeled Tomatoes Villa Frizzoni® Grated Parmesan Cheese Grande® Diced East Coast Blend Mozzarella Villa Frizzoni® Pepperoni

ITALIAN SPECIAL MEAT PIE

Villa Frizzoni® Ground Peeled Tomatoes Villa Frizzoni® Low Moisture Mozzarella Parmacotto® Salami Spianata Calabrese Villa Frizzoni® Pepperoni Sliced Prosciutto Fontanini® Cup and Char Sliced Sausage

SWEET HEAT PINSA FLATBREAD INGREDIENTS

PREPARATION

Pinsa Romana Crust Villa Frizzoni® Pizza Sauce with Basil Grande® Diced East Coast Blend Mozzarella Ezzo® Sliced Pepperoni Hot Honey

1. Pre-heat oven to 450°F. 2. Top Pinsa crust with pizza sauce, followed by mozzarella, and pepperoni. 3. Bake in oven 5-6 minutes to allow the crust to crisp up, pepperoni char, and cheese to melt. 4. Remove from oven and add a thin drizzle of hot honey over the top.

GREEK FETA FLATBREAD By Schreiber Foods

INGREDIENTS

PREPARATION

Trifoglio® Olive Oil

1. Preheat the oven to 350°F. 2. Add the olive oil, diced tomatoes, chopped green onions, and feta cheese to a large bowl and mix well. 3. Top each flatbread with the feta mixture and sprinkle with Greek seasoning. 4. Bake for 5-7 minutes. Drizzle with balsamic vinegar.

Roma Tomatoes, Diced Markon® Green Onions, Chopped Villa Frizzoni® Crumbled Feta Cheese Greek Seasoning Villa Frizzoni® Balsamic Vinegar Original Stonefire® Naan

PANCETTA AND CHARRED FENNEL FLATBREAD INGREDIENTS

PREPARATION

Markon First Crop® Fennel

1. Wash and clean fennel head and remove fronds, for garnish. 2. Cut into quarters and place on grill/char broiler and char on all sides and remove from heat. 3. Place in cooler and allow to cool completely before slicing. 4. Once cool, slice thin and hold in cooler until ready to use. 5. Pre-heat oven to 450°F. 6. Top Pinsa crust with pizza sauce, mozzarella, pancetta, and sliced charred fennel. 7. Bake in oven 5-6 minutes to allow the crust to crisp up and cheese to melt. 8. Remove from oven and top with fresh fennel frond.

Pinsa Romana Crust Villa Frizzoni® Pizza Sauce with Basil Grande® Diced East Coast Blend Mozzarella Daniele® Diced Pancetta

SHAMROCK EXPO INSPIRATION GUIDE

RUSTIC FOCACCIA PIZZA By Aspire Bakeries

INGREDIENTS

PREPARATION

Brickfire Bakery® Focaccia Ready-Set-Serve® Peeled Garlic Sun Dried Tomatoes, Packed in Oil Olives, Pitted Trifoglio® Olive Oil Grande® Diced East Coast Blend Mozzarella Sliced Prosciutto Markon First Crop® Basil

1. Preheat oven to 400°F. Place focaccia loaf on an ovenproof sheet pan. 2. Chop garlic, tomatoes and olives and add to a bowl with olive oil. Toss to combine and spread this mixture evenly over the entire focaccia loaf. 3. Scatter the cheese over the entire loaf, being careful not to go past the edges or the cheese will burn. 4. Place the focaccia in the oven and remove from oven when the cheese has melted. 5. Top the pizza with prosciutto to cover as much as possible. 6. Remove the stems from the basil and cut leaves into fine strips. 7. Sprinkle the basil evenly over the focaccia and cut to serve.

HERB AND CHEESE PINSA FLATBREAD INGREDIENTS

PREPARATION

Grande® Ricotta Prima Dolce

1. In a food processor, whip the ricotta with herbs, on high until smooth. 2. Pre-heat oven to 450°F. 3. Top Pinsa crust with olive oil, chopped garlic, herbed ricotta, fresh herbs, and Parmesan cheese. 4. Bake in oven 5-6 minutes to allow the crust to crisp up. 5. Remove from oven and allow whipped cheese to cool slightly. Top with Micro-Basil for garnish.

Markon First Crop® Basil

Markon First Crop® Chives Markon First Crop® Oregano Markon® Rosemary Pinsa Romana Crust Trifoglio® Olive Oil Ready-Set-Serve® Peeled Garlic, Chopped Villa Frizzoni® Grated Parmesan Cheese Basil Microgreens

SHAMROCK EXPO INSPIRATION GUIDE

ENTRÉES CREAMY GARLIC CHICKEN PASTA By Tyson Foods

INGREDIENTS

PREPARATION

Tyson Red Label® Precision Cooked™

1. Place on a foil lined baking sheet and bake at 350°F until internal temperature reaches 145°F, approximately 15-20 minutes. 2. Stream Broccolini 3. Sauté mushrooms in olive oil and top with alfredo sauce. 4. Cook pasta to your preferred doneness. Combine pasta and sliced mushrooms in alfredo sauce. 5. To service, top pasta with cherry tomatoes, broccolini and chicken breast filet. Garnish with parmesan cheese and breadcrumbs.

All Natural* Sous Vide Chicken Breast Filet, Fully Thawed Villa Frizzoni® Olive Oil Broccolini Florets, Steamed Baby Bella Mushrooms Villa Frizzoni® Alfredo Sauce Bucatini Pasta Markon® Cherry Tomatoes Villa Frizzoni® Grated Parmesan Cheese Toasted Breadcrumbs

MEXICAN STREET CORN MAC & CHEESE By Nestlé Professional

INGREDIENTS

PREPARATION

Stouffer’s® White Cheddar Mac &

1. In a large mixing bowl, combine chorizo and roasted corn mix ingredients and mix until combined. 2. In another bowl, add all avocado salsa ingredients and mix until combined. 3. Ladle Stouffer’s White Cheddar Mac & Cheese into a sauté pan and heat. 4. Fold the chorizo and roasted corn mix into the white cheddar mac & cheese. 5. Plate, and garnish with avocado salsa.

Cheese, Heated Chorizo And Roasted Corn Mix Mexican Chorizo Sausage Crumbles, Prepared Bountiful Harvest® Roasted Corn Kernels Ready-Set-Serve® Diced Red Onions Jalapeño, Roasted, Small Dice Ready-Set-Serve® Peeled Garlic, Minced Katy’s Kitchen® Ground Cumin Ground Ancho Chili Avocado Salsa Markon® Avocado, Peeled, Pitted, Medium Dice Ready-Set-Serve® Diced Red Onions Ready-Set-Serve® Lime Juice Cotija Cheese Crumbles Ready-Set-Serve® Cilantro Markon® Tomatoes, Small Dice

SHAMROCK EXPO INSPIRATION GUIDE

SPICY CAPER SPAGHETTI By Rema Foods

INGREDIENTS

PREPARATION

Villa Frizzoni® Spaghetti Villa Frizzoni® Olive Oil Villa Frizzoni® Capers Ready-Set-Serve® Peeled Garlic, Chopped Katy’s Kitchen® Dried Basil Katy’s Kitchen® Dried Oregano Katy’s Kitchen® Spanish Paprika Katy’s Kitchen® Red Pepper Flakes Katy’s Kitchen® Cracked Black Pepper Villa Frizzoni® Grated Parmesan Cheese

1. Cook pasta in salty water as per packaging. Drain and set aside. 2. While pasta is cooking, add olive oil to a pot over mediumlow heat. Add capers and fry for 3-5 minutes. 3. Lower the heat and add garlic. Cook garlic for 3 minutes, or until it is soft and fragrant. 4. Add spices and cook on low for 5 minutes, until oil has absorbed the flavor and spices have softened. 5. Add cooked pasta, and cheese and give a toss. Cook in the oil for 1 minute before serving.

ROASTED FRENCHED CHICKEN DRUMSTICKS WITH GREMOLATA INGREDIENTS

PREPARATION

Markon Essentials® Lemons, Zest and Juice Markon First Crop® Parsley Ready-Set-Serve® Peeled Garlic, Minced Katy’s Kitchen® Sugar Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Regal Crest Farms® Signature Chicken Drumsticks

1. Prepare the gremolata, by combining lemon zest, minced garlic, and parsley. Hold chilled. 2. Over medium heat, combine equal parts lemon juice and sugar. Reduce by half and hold for service. 3. Rub the drumsticks with olive oil. 4. Season with Kosher salt and freshly cracked black pepper. 5. Cook in oven at 375°F until internal temperature reaches 165°F. 6. Roll drumsticks lemon syrup, and then gremolata and serve.

SHAMROCK EXPO INSPIRATION GUIDE

GLAZED GOLD CANYON PREMIUM® PORK BELLY WITH FOUR LEAF ROASTERS™ CROSSROADS COFFEE HONEY INGREDIENTS

Four Leaf Roasters™ Crossroads Coffee Katy’s Kitchen® Honey Gold Canyon Premium® Pork Belly Katy’s Kitchen® Mesquite Seasoning Brickfire Bakery® White Bread Maldon® Salt Cilantro Microgreens

PREPARATION

1. Place 1 pound of ground coffee in a tied filter or double layered cheese cloth. 2. Pour just enough boiling water over the coffee to “bloom” it until room temperature and then steep in the honey jug overnight. 3. Strain out the coffee grounds and hold for service. 4. Cut the pork belly in half widthwise and season liberally on each side with mesquite spice. 5. Wrap in plastic or a large zip lock bag and allow to cure overnight. 6. Place the halves on a sheet pan and rub the spice uniformly over the surface. 7. In a 225°F oven with high fan or 250°F with low fan, cook 2-2.5 hours skin side up until the belly is tender all the way through and then allow to cool before portioning.

CHARRED GOLD CANYON PREMIUM® ANGUS RIBEYE WITH ROASTED FENNEL, HORSERADISH POTATO PURÉE & BÉARNAISE SAUCE INGREDIENTS

Markon First Crop® Fennel, Large dice Ready-Set-Serve® Peeled Garlic Trifoglio® 50/50 Olive Oil Blend Markon® Yukon Gold Potatoes, Peeled Shamrock Farms® Heavy Cream Shamrock Farms® Unsalted Butter Cobblestreet MKT.® Prepared Horseradish Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Gold Canyon Premium® Angus Ribeye Tarragon Béarnaise Sauce

PREPARATION

Fennel Horseradish Potato Purée 1. Toss fennel and garlic in enough oil to coat. Roast at 450°F for 6-10 minutes. You want some golden color and fennel to be cooked through. 2. Boil Yukon potatoes in lightly salted water until tender. 3. In a blender, add your roasted fennel garlic mix, heavy cream, butter, and horseradish. Blend until smooth. 4. Drain potatoes, and mash. 5. While potatoes are still hot, fold in your blended fennel cream mixture. 6. Season with salt and pepper to taste. Add more horseradish as needed. Ribeye 1. Sous vide the ribeye for 3-4 hours or until the internal temperature reaches at least 145°F. 2. Plate the potato fennel purée, add the ribeye, and top with the Tarragon Bearnaise Sauce

SHAMROCK EXPO INSPIRATION GUIDE

GOLD CANYON PREMIUM® ANGUS & WAGYU BLEND BURGER INGREDIENTS

PREPARATION

Prairie Creek® Applewood Smoked

1. Cook chopped bacon to 60% done. 2. Pour in apple juice and reduce until caramel like texture, medium heat. 3. Remove from heat, cool in pan and reserve. 4. Season patty with salt and pepper and cook on flat top or grill until the internal temperature reaches 145°F. 5. Toast the bun, spread a generous layer of Confit Garlic Blue Cheese Butter on bottom half, top with burger patty, sliced gouda cheese, bacon cracklings. 6. Top with arugula, spread tomato aioli on the top bun and place on the burger

Bacon, Chopped Rejuv® Apple Juice Gold Canyon Premium® Angus & Wagyu Blend Burger Patty (AZ, CO, CA, 0100154; NM, ID, 1001543) Brickfire Bakery® Brioche Bun Cobblestreet MKT.® Gouda Cheese Confit Garlic Blue Cheese Compound Butter Smoked Tomato Aioli Markon® Arugula

MOCHA-RUBBED GOLD CANYON PREMIUM® FLAT IRON WITH BURNT ORANGE ACHIOTE BUTTER INGREDIENTS

PREPARATION

Four Leaf Roasters™ Crossroads Coffee, Ground Cocoa Powder Light Brown Sugar Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Ancho Chile Powder Ground Coriander Dry Mustard Katy’s Kitchen® Spanish Paprika Cayenne Pepper Katy’s Kitchen® Cinnamon Gold Canyon Premium® Flat Iron Steaks Shamrock Farms® Unsalted Butter, Clarified Prepared Burnt Orange Achiote Butter

1. Combine all dry ingredients in a bowl and mix well until completely blended. 2. Pat steaks dry with paper towel. Rub each steak moderately on all sides with the rub. 3. Heat a cast iron skillet to medium hot. Add clarified butter and sear on both sides. 4. Rest for 5 minutes. Top each steak with 1 tablespoon of orange butter. 5. Transfer skillet to oven or under broiler until butter just melts but is still creamy. Serve immediately.

SHAMROCK EXPO INSPIRATION GUIDE

GOLD CANYON PREMIUM® HANGER STEAK By Chef Michael Voltaggio

INGREDIENTS

PREPARATION

1 Guanciale 1 Spanish Yellow Onion, Diced 6 Cloves Ready-Set-Serve® Peeled Garlic 28 oz Crushed San Marzano Tomato 2 Quarts Beef Bone Broth 1 Bunch Markon First Crop® Basil 2 Gold Canyon Premium® Hanger Steaks 25g Villa Frizzoni® Balsamic Vinegar 25g Soy Sauce 10g Dijon Mustard 75g Trifoglio® 50/50 Olive Oil Blend 200g Shamrock Farms® Unsalted Butter 30g Dark Cocoa Powder 200g Villa Frizzoni® Pitted Kalamata Olives 200g Panko 30g Red Wine Vinegar 240g Shamrock Farms® Heavy Cream 1 Bunch Markon First Crop® Chives 1 Ready-Set-Serve® Harvest Crisp Blend Katy’s Kitchen® Black Pepper Maldon® Salt Pecorino Cheese Trifoglio® Extra Virgin Olive Oil

1. Place the guanciale in a Dutch oven or braising pan. 2. In a separate pot, sauté the onions and garlic in oil. Add the San Marzano tomato and beef broth. Bring to simmer. 3. Pour over the guanciale. Add a couple sprigs of basil. Cover with lid. 4. Place in 275°F oven and cook for 3 hours, flipping the meat at least once during the braising process. 5. Place the hanger steaks in a vacuum bag. 6. Mix vinegar, soy sauce, Dijon mustard, and 75g of oil in a bowl and pour over the steaks. Massage into the meat, and then vacuum seal. 7. Cook in a preset water bath with immersion circulator at 54°C for 1 hour. Remove from water and allow to rest until serving. 8. In a blender, add melted butter, cocoa powder, olives, and purée until smooth. 9. Pour the olive purée over the panko and mix in a bowl until it resembles (dirt) and season with salt. 10. Place the coated panko mixture onto a parchment lined sheet tray and bake in a 325°F oven for 20-25 minutes. 11. Mix vinegar and cream in a small container. Season with a generous amount of black pepper and salt 12. Process lightly with a whisk or handheld immersion blender until lightly thickened, like ranch dressing, then add 1 tablespoon shaved chives. 13. Remove hanger steaks from the bag. Pat dry with paper towels. 14. Remove guanciale from the braising liquid and slice into desired portions. Reserve the rest for another use. 15. Strain the braising liquid to be used as the sauce for the finished dish. 16. Sear the hanger and the guanciale portions in a pan with a little oil. 17. Add the braising jus and baste until the proteins are glazed. Dress 18. greens with the a la crème dressing. 19. Toss the greens in the dressing and grate in pecorino cheese.

SHAMROCK EXPO INSPIRATION GUIDE

GOLD CANYON PREMIUM® VEAL MOZAMBIQUE INGREDIENTS

Saffron Trifoglio® Extra Virgin Olive Oil White Wine Ready-Set-Serve® Peeled Garlic, Chopped Markon® Flatleaf Parsley, Chopped Markon® Essentials® Lemons, Zest and Juice Katy’s Kitchen® Sweet Paprika Divina® Calabrian Chiles Gold Canyon Premium® Veal (AZ, NM, ID, 3102791; CA, 4628921; CO, 2654711), Sliced Cilantro Tzatziki Mozambique Sauce

PREPARATION

1. Steep saffron in ½ cup warm water. Combine first 8 ingredients and blend until smooth. 2. Pour over veal and let marinate 6 hours or up to overnight. 3. Heat a large pan or flat top to medium heat. 4. Sear sliced veal to internal temperature of 145°F. 5. Place the sliced veal on a plate and top with Mozambique Sauce and Cilantro Tzatziki. 6. In a 225°F oven with, cook 2-2.5 hours skin side up until the belly is tender. 7. Allow to cool before portioning. Plate and serve.

SEARED PIER 22® HALIBUT FILLETS WITH VANILLA BEAN & TOASTED WALNUT BEURRE BLANC INGREDIENTS

PREPARATION

Walnut Halves, Chopped Fine and Roasted Clarified Butter Vanilla Bean Paste Pier 22® Halibut Fillets Markon® Shallot, Minced White Wine Katy’s Kitchen® Lemon Juice Cider Vinegar Shamrock Farms® Heavy Cream Shamrock Farms® Unsalted Butter Shaved Scallions Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper

1. Chop half of the roasted walnut pieces very fine, reserving remaining pieces. 2. In a skillet, heat clarified butter until medium hot. Add half of the vanilla and mix well. 3. Season halibut and sear in skillet on both sides, cooking the fish to 135’ internal. Once achieved, remove halibut, and keep warm. Pour off excess butter. 4. With pan back on stove, add remaining vanilla bean, shallots, wine, lemon juice, and vinegar. 5. Reduce over medium low heat until pan deglazes thoroughly, and liquid is almost dry. 6. Add cream and reduce slightly. Lower heat to bare minimum and add butter a little at a time, incorporating thoroughly with each addition to create a creamy, velvety sauce and not allowing butter to clarify or become oily. 7. Once completely incorporated, add finely chopped walnuts and mix in. Remove sauce from heat, keeping sauce slightly warm but not hot. 8. Plate by placing halibut fillets on warm plates. Top each with equal amounts of sauce, and garnish each with the walnut pieces and a few scallions. Serve immediately.

SHAMROCK EXPO INSPIRATION GUIDE

SEARED PIER 22® PREMIUM HOKKAIDO DRY PACK SCALLOP WITH CREAMY BACON POLENTA & SAVORY A.1. ® CARAMELIZED FENNEL By Pier 22 Seafood CO.® & Kraft Heinz Foods.

INGREDIENTS

Prairie Creek® Applewood Smoked Bacon, Cut Into ½” Pieces Shamrock Farms® Whole Milk Quick-Cooking Polenta Shamrock Farms® Unsalted Butter Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Ground Black Pepper A.1.® Sauce Markon First Crop® Fennel Pier 22® Premium U-10, Dry Pack Scallops Trifoglio® 50/50 Olive Oil Blend

PREPARATION

Polenta 1. Begin by browning bacon until crisp, in a medium saucepan, about 8 minutes. 2. Remove bacon from pan, break into small pieces, and set aside. 3. Add milk to the pan and bring to a boil. 4. Whisk in the polenta until all is incorporated, should be smooth and creamy. 5. Add butter, salt, and pepper. 6. Remove from heat and fold in half of the bacon. Save the rest for topping. 7. Hold until ready for assembly. Caramelized A1® Fennel 1. Heat a small saucepan over medium heat. 2. Add A1® and warm. 3. Add fennel and stir constantly until fragrant. 4. Remove from heat and hold until ready to plate. Scallops 1. Pat scallops dry with paper towel, and sprinkle with salt. 2. Heat a pan or flat top with olive oil blend. 3. Add scallops and cook for 2 minutes. Flip the scallops and cook for 1 minute. 4. Remove the scallops from the pan and serve.

SHAMROCK EXPO INSPIRATION GUIDE

PIER 22® PREMIUM REDFISH STICKS WITH BANANA TARTAR SAUCE & PICKLED CHERRY TOMATO By Chef Michael Voltaggio

INGREDIENTS

2 Bananas, Ripe 100g Shamrock Farms® Heavy Cream Markon Essentials® Lemons, Zest and Juice 2 Jars Villa Frizzoni® Capers 1 Bunch Dill 1 Bunch Markon® Flatleaf Parsley, 1 Markon® Shallot Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Pier 22® Premium Redfish 1 Pint Cherry Tomatoes 1 Bottle Red Wine Vinegar Trifoglio® Extra Virgin Olive Oil 1 Bag Arare Rice Pearls 6 Fair Meadow® Eggs 2 Cups Katy’s Kitchen® All Purpose Flour 2 Tbsp Old Bay® Seasoning

SHAMROCK EXPO INSPIRATION GUIDE

PREPARATION

Tartar Sauce 1. Microwave the bananas in their skin for 3 minutes. 2. Blend the cooked & peeled banana with the heavy cream and the juice of 1 lemon, until smooth. 3. Pour banana purée into a small mixing bowl. Fold in the chopped capers, chopped herbs, minced shallot, and lemon zest, making tartar sauce. Season with salt and pepper. Pickled Tomatoes 1. Slice the cherry tomatoes. 2. Dress lightly with a drizzle of red wine vinegar, olive oil, salt, and pepper. 3. Pick dill and parsley sprigs. 4. Toss torn herbs with dressed tomatoes. 5. Process dried capers in a spice grinder until you have a fine powder. Redfish 1. Slice the redfish into 3 oz rectangle portions. 2. To set up the breading station, place Old Bay seasoned flour, egg wash, and Arare pearls in containers. 3. Season each portion of fish lightly with salt. 4. Dip only the top of each fish into seasoned flour, then egg wash, then Arare, creating a crust on the top half of the fish. 5. Heat a pan with a little oil for sautéing. Place the fish crust side down into the pan. Cook until Arare pearls are golden brown. 6. Flip over, add butter and baste until crispy 2-3 minutes.

SHAMROCK EXPO INSPIRATION GUIDE

MOCKTAILS & COCKTAILS COLD BREW MINT JULEPS By Four Leaf Coffee Roasters

Markon First Crop® Mint Leaves Four Leaf Roasters™ Cold Brew Concentrate, Brewed Monin® Pure Cane Syrup Shamrock Farms® Half & Half, Optional Crushed Ice

PREPARATION 1. 2. 3. 4. 5. 6.

Add two mint leaves to a shaker and muddle them. Add the cold brew, pure cane syrup, crushed ice, and cap. Shake vigorously for 20 seconds. Smack another leaf of mint awake and rim your drinking glass. Add crushed ice to the glass, strain the coffee from the shaker. Garnish with the remaining mint and a splash of half and half, optional.

COLD BREW PAUL BUNYAN Four Leaf Roasters™ Cold Brew Concentrate Barrel-Aged Maple Syrup Shamrock Farms® Half & Half Shamrock Farms® Whipped Cream Topping Katy’s Kitchen® Black Pepper, for garnish

PREPARATION 1. Mix the cold brew concentrate and barrel-aged maple syrup together to dissolve the syrup. 2. Add the half & half and stir to combine. 3. Pour over ice, top with whipped cream, and a couple cranks of fresh-crushed black pepper and serve.

BATCH PEPPERMINT HOT COCOA 64 oz Shamrock Farms® Whole Milk 20 oz Water 2 cups Ridgeline® Hot Cocoa Mix 8 oz Peppermint Syrup Whipped Cream Peppermint Candies, Crushed Dart Double Walled Cup and Travel Lid

PREPARATION 1. 2. 3. 4.

Steam or heat water and milk until just before boiling. Add cocoa mix, and peppermint syrup. Hold in Samovar until ready to serve Pour into to-go cup, and top with Whipped cream, crushed peppermint candies and travel lid.

SHAMROCK EXPO INSPIRATION GUIDE

YUZU SHANDY MOCKTAIL By Markon Ready-Set-Serve® Lemonade Markon® Yuzu Juice Concentrate

Ginger Beer Markon First Crop® Basil

Dried Blood Orange Rounds (Garnish)

PREPARATION

1. Mix the lemonade, yuzu, and ginger beer together. Crush basil and add to mixture. 2. Garnish rim with dried blood orange and serve over ice.

THE AVOCADO MARGARITA By Markon 2 tbsp Ready-Set-Serve® Avocado 1.5 oz Tequila 1.5 oz Ready-Set-Serve® Lime Juice 1 oz simply syrup .75 oz Cointreau

PREPARATION Blend ingredients until smooth, garnish with Lime Wedge and Chile Powder.

CUCUMBER JALAPEÑO LEMONADE English cucumbers, skin-on, ¼” slices Jalapeños, ¼” slices Ready-Set-Serve® Lemonade

PREPARATION 1. Muddle together cucumbers and jalapeños. Combine with lemonade. 2. Store in refrigerator for a least one hour to allow the flavors of the cucumber and jalapeño infuse the liquid.

SHAMROCK FARMS® COS-MOO .25 oz Rose’s® Grenadine .25 oz Monin® Peach Syrup 3 oz Markon® Fresh Orange Juice 1 oz Rejuv® Cranberry Juice .75 oz Shamrock Farms® Heavy Whipping Cream 1 oz Orange Vodka (*optional)

PREPARATION Combine ingredients in a shaker tin, shake and strain.

SHAMROCK EXPO INSPIRATION GUIDE

MOO-LICIOUS CHOCOLATE COCONUT MUDSLIDE

.5 oz Monin® Coconut Syrup .5 oz Monin® Amaretto Syrup 1 oz Shamrock Farms® Heavy Whipping Cream 4 oz Shamrock Farms® Whole Chocolate Milk

PREPARATION Build in shaker tin, shake, and strain.

PUMPKIN SPICE EGG-SPRESSO MARTINI 1 oz Shamrock Farms® Whole Chocolate Milk 4 oz Four Leaf Roasters™ Cold Brew Concentrate .5 oz Irish Cream Syrup 1.5 oz Cold Brew Whiskey (*optional) Shamrock Farms® Pumpkin Spice Eggnog Shamrock Farms® Heavy Whipping Cream Katy’s Kitchen® Grated Nutmeg

PREPARATION 1. Combine whole chocolate milk, coffee, and syrup in a shaker tin. Shake and strain. 2. Combine eggnog and heavy cream in a charger, and top. 3. Add nutmeg and serve.

SHAMROCK EXPO INSPIRATION GUIDE

DESSERTS & SWEETS LEMON CURD CHEESECAKE By Chef Michael Voltaggio

INGREDIENTS

PREPARATION

Coffee Cream 1 lb. Four Leaf Roasters™ Carefree Highway Whole Bean Coffee 2 liters Shamrock Farms® Heavy Cream 400g Powdered Sugar

Coffee Cream 1. Place whole coffee beans and cream in a container together and allow to infuse in the refrigerator overnight. 2. Strain coffee cream and discard the beans. 3. Before service, whip the cream with the powdered sugar to stiff peaks.

Lemon Curd Cheesecake 600g Katy’s Kitchen® Lemon Juice 600g Katy’s Kitchen® Sugar 2 Vanilla Beans 6 Egg Yolks 6 Fair Meadow® Whole Eggs 6 Sheets Gelatin (Gold), Bloomed 3g Katy’s Kitchen® Kosher Salt 600g Shamrock Farms® Cream Cheese Chocolate Hazelnut Sponge 250g Nutella 250g Fair Meadow ® Liquid Egg Whites 150g Egg Yolks 75g Katy’s Kitchen® All Purpose Flour 100g Katy’s Kitchen® Sugar 2g Katy’s Kitchen® Kosher Salt Berry Consommé 2 Pints Blackberries 150g Katy’s Kitchen® Sugar 2 Markon Essentials® Lemons

Lemon Curd Cheesecake 1. Place lemon juice, 600g sugar, and the scraped vanilla beans in a pot. Bring to a simmer. 2. Temper in egg yolks and whole eggs. Cook until nape. Remove from heat. 3. Add bloomed gelatin leaves. Mix in the cream cheese, 3g salt and process until smooth with immersion blender. 4. Pour into cheesecake molds and freeze. 5. Once frozen, take out and allow to temper in the refrigerator until ready to serve. Chocolate Hazelnut Sponge 1. Add the Nutella, egg whites, egg yolks to a blender. 2. Add the flour, 100g sugar, and 2g salt to a blender bowl. Blend until smooth. 3. Pour into an Isi whipping canister, only filling ¾. 4. Close and charge the whipper with 2 n2o charges and shake vigorously. 5. Extract into a paper cup, filling it halfway with what looks like a light mousse. Microwave each cake for 45 seconds. 6. Remove from microwave and store face down in the cup until ready to serve. Berry Consommé 1. Place 1 pint of blackberries and 150g sugar in a bowl. 2. Put bowl over a small pot and cook in double boiler until juice extracts, creating a berry consommé. 3. Strain consommé and cool, discard the cooked berries. 4. Cut the remaining pint of berries in half. Place the fresh berry halves into the consommé.

SHAMROCK EXPO INSPIRATION GUIDE

QUICK LEMON CHEESECAKE TARTLETS

1 cup Shamrock Farms® Cream Cheese 1 cup White Toque Lemon Curd 24, 2” Tart Shells

PREPARATION 1. In a large bowl, combine cream cheese and lemon curd, blending with a whisk until smooth and lump free. 2. Transfer filling to a piping bag and pipe a generous amount into each 2-inch tart shell. 3. Garnish with Lemon Slice. Refrigerate until serving.

CHOCOLATE MOO-USSE 2 Cups Shamrock Farms® Heavy Cream, Chilled 6 tbsp Powdered Sugar 4 tbsp Cocoa Powder 2 tsp Vanilla Bean Paste

PREPARATION

1. Add all ingredients to a stand mixer bowl. 2. Stir slowly for 30 seconds, then whisk on high speed until peaks appear. 3. Garnish with mint, fresh berries, and dusting of powdered sugar.

CHOCOLATE CHIP CANNOLI Chocolate Chip Pastry Cream Filling Cannoli Shell Powdered Sugar

PREPARATION

1. Defrost cannoli cream. 2. Fill cannoli shells immediately prior to service. 3. Top with powdered sugar and serve.

SHAMROCK EXPO INSPIRATION GUIDE

PEACH MANGO TEA POPSICLE INGREDIENTS

PREPARATION

Bountiful Harvest® Smoothie Cut

1. Add 1-3 pieces of frozen mango and peaches to each Peaches popsicle mold. Bountiful Harvest® Smoothie Cut 2. Next, make a batch of tea according to product Mangos instructions. Pour tea over frozen fruit in the popsicle Trescerro Black Peach or Green Mango molds. Tea 3. Put in the freezer for 30-60 minutes. Pull the popsicle molds out and add popsicle sticks. Then put them back in the freezer to fully harden. 4. Once frozen, remove molds from the freezer, run warm water over the molds for 10 seconds, pull the pops out, and enjoy.

CINNAMON SUGAR CANDIED NUTS By Azar Nuts

INGREDIENTS

PREPARATION

Katy’s Kitchen® Nuts, Mixed

1. Add the mixed nuts to a large bowl. 2. In a medium bowl, whisk together the egg whites and vanilla extract until just frothy. 3. Toss the egg whites into the nuts until all are coated. 4. Mix both sugars, salt, and cinnamon. 5. Toss with nut mixture until all is mixed and coated. 6. Lightly spray your slow cooker with non-stick spray. 7. Add in the nuts. 8. Cover and cook on low for 3 hours stirring frequently. 9. Once done cooking, spread the nuts onto a parchment paper-lined tray or baking sheet and let cool and set.

Pecans Halves Walnut Halves Slivered Almonds Whole Cashews Fair Meadow® Liquid Egg Whites Vanilla Extract Katy’s Kitchen® Sugar Brown Sugar Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Cinnamon

SHAMROCK EXPO INSPIRATION GUIDE

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SHAMROCK EXPO INSPIRATION GUIDE

Shamrock Foods EXPO Inspiration Guide

Articles inside

SEARED PIER 22® HALIBUT FILLETS WITH VANILLA BEAN AND TOASTED

SWEET HEAT PINSA FLATBREAD

GOLD CANYON PREMIUM® HANGER STEAK