AHI TUNA WITH FAVA-WASABI PUREE
By CJ Johnson
INGREDIENTS
¾ lb Pier 22 Premium Ahi Tuna, small dice
¾ cup White Toque Cooked Fava Beans, peeled
1 tsp Wasabi, adjust to taste
1 tbsp Divina Garlic Toum Spread
1 tsp Markon Ready-Set-Serve Lemon Juice
½ cup Roland Foods Israeli Couscous, dry
2 tbsp Trifoglio Extra Virgin Olive Oil Salt, to taste
2 Markon Ready-Set-Serve Scallions, finely sliced Microgreens or Chive Batons, for garnish
DIRECTIONS
Honey Miso Wafu Dressing
2 tbsp Aspen Gold Avocado Oil
1½ tbsp White Miso
1 tbsp Katy’s Kitchen Honey
1½ tbsp Rice Vinegar
1 tbsp Soy Sauce
½ tsp Roland Foods Sesame Oil (for dressing)
Boil Israeli couscous in salted water until al dente. Drain, cool, and toss with 1 tbsp olive oil and a pinch of salt.
In a food processor, blend cooked fava beans with wasabi, Toum, lemon juice, 1 tbsp olive oil, and salt until smooth. Chill until ready to use.
Whisk together white miso, honey, rice vinegar, soy sauce, avocado oil, and sesame oil until well combined. Set aside.
Cut sushi-grade ahi tuna into small cubes and refrigerate until ready to assemble.
On each spoon, add a small amount of couscous, a swipe of fava purée, a few pieces of diced tuna, and a drizzle of honey miso wafu dressing. Top with sliced scallions or microgreens. Serve chilled for best flavor and texture.
PIZZA FRIES
By Lamb Weston
INGREDIENTS
10 oz Bountiful Harvest Lattice Cut Fries
2 oz Turkey Pepperoni, thinly sliced
2 oz Mozzarella Cheese, shredded
DIRECTIONS
1 tsp Katy’s Kitchen Italian Seasoning
1 oz Villa Frizzoni Parmesan Cheese, shredded
3 oz Pizza Sauce, prepared
For each serving, prepare fries according to package instructions. Transfer to an oven-proof plate and top with pepperoni, mozzarella, seasoning and parmesan.
Bake the fries in a 425°F convection oven for 2-3 minutes or until the cheese is melted and bubbly. Serve with a 3 oz cup of warm pizza sauce on the side.
STRACCIATELLA TOWER
By Chef Luigi Betti from Grande Cheese
INGREDIENTS
Grande Stracciatella
1 large Heirloom Tomato
4 oz Grande Parmesan Cheese Wheel or Shredded Parmesan
½ Large Markon Avocado
DIRECTIONS
Markon Micro Greens Arugula
Trifoglio Superiore Extra Virgin Olive Oil
1 tsp Katy’s Kitchen Honey
Balsamic Glaze for decoration
Warm a non-stick pan, add a little butter and spread with a paper towel leaving just a light coat. Add 2 oz of parmesan cheese, in two round, thin, crostini-style shapes, and let it slightly crisp until you see the cheese turning brown. You can shape it if needed with a heat safe spatula. Be careful if you try to turn it over using a very thin spatula or the cheese will lose its round shape. Turn off the pan and let parmesan crisps cool for a few minutes, then place them on a paper towel to release any excessive grease and let them cool completely.
Slice the heirloom tomato slightly thick and cut your avocado into cubes.
Create layers of the ingredients, starting with the heirloom tomato. Add the avocado, then another slice of tomato. The avocado will help you to keep the tower together because of its stickiness. Add one flat parmesan crisp. Repeat the sequences and top the last parmesan crisp with a tbsp of Stracciatella.
Drizzle with olive oil, salt & pepper. Top with arugula microgreens then decorate with balsamic glaze and serve.
WHITE BEAN ANTIPASTO
By Rema Foods
INGREDIENTS
2 (15.5 oz) cans Cannellini Beans, drained & rinsed
½ cup Villa Frizzoni Pitted Kalamata Olives
½ cup Villa Frizzoni Pitted Green Manzano Olives
½ cup Villa Frizzoni Sliced Pepperoncini Peppers, drained
½ cup Markon First Crop Red Onion, diced
DIRECTIONS
½ cup Villa Frizzoni Artichoke Heart Quarters, drained
¼ cup Villa Frizzoni Julienned Sun-Dried Tomatoes
3 tbsp Villa Frizzoni White Italian Vinegar
½ cup Villa Frizzoni Extra Virgin Olive Oil
½ tbsp Katy’s Kitchen Italian Seasoning
In a large bowl, combine the beans, olives, pepperoncini, red onion, artichoke hearts and sun-dried tomatoes.
Add the white Italian vinegar, extra virgin olive oil and Italian seasoning and stir gently to combine. Refrigerate and let flavors meld for an hour or so. Serve family style as an appetizer or as a refreshing side dish.
SMOKED TALLOW BLINI WITH SOUR CREAM & FRESH DILL
INGREDIENTS
1 cup Katy’s Kitchen Flour
¾ tsp Katy’s Kitchen Kosher Salt
½ baking powder
¾ cup and 2 tbsp Shamrock Farms Whole Milk
1 large Fair Meadow Egg
DIRECTIONS
1 ½ tbsp Aspen Gold Tallow, smoked
Additional Tallow for cooking
Shamrock Farms Sour Cream
Markon Fresh Dill
Take one pound of Aspen Gold Pure Beef Tallow and put it into an aluminum half pan.
Place the container in the smoker with your wood of choice and smoke at 225°F for 4 hours.
Remove from the smoker and allow to cool. When cool, place in an airtight container and serve.
Blini
Combine flour, salt, and baking powder in a bowl.
Wisk milk, egg, and 1 ½ tbsp smoked tallow in a separate bowl. Mix the wet ingredients into the dry ingredients until the batter is fully combined.
Heat additional smoked tallow in a pan on medium low heat. Drop a 1 tbsp of batter into the pan for each blini. Cook until bubbles form, about 2 minutes. Flip the blini and cook until lightly browned, about 1 minute.
Repeat the process until all the batter is cooked.
Top the blini with a small dollop of Shamrock Farms Sour Cream and a sprig of Markon Fresh Dill.
SESAME CONES FILLED WITH WHIPPED CORN-FLAVORED FETA &
SPICY COMPRESSED WATERMELON
By Chef Brooke Williamson
INGREDIENTS
12 Small La Rose Noire Mini Black Sesame Seed
Coated Cones
Raw Beluga Lentils or A Cone Stand
Whipped Corn-Flavored Feta
3/4 cup Plain Whole Milk Greek Yogurt or Labneh
8 oz Villa Frizzoni Feta Cheese, coarsely crumbled
1 Markon Ready-Set-Serve Garlic, microplaned
2 tbsp Trifoglio Extra Virgin Olive Oil
2 tbsp Freeze Dried Corn, ground into powder
2 tbsp Burnt Onion Chili Oil
1 tsp Katy’s Kitchen Kosher Salt
DIRECTIONS
Spicy Compressed Watermelon
2 tbsp Markon Ready-Set-Serve Lime Juice
2 tbsp Rice Vinegar
1 tbsp Katy’s Kitchen Granulated Sugar
1 Serrano Chile, thinly sliced
2 cups Fresh Watermelon, cut into 2-inch cubes
2 tbsp Markon First Crop Mint, chiffonade
1 tbsp Markon First Crop Fresh Chives, thinly sliced
Combine yogurt, feta, garlic, olive oil, ground freeze-dried corn, burnt onion chili oil, and kosher salt in a food processor. Blend until very smooth, about 1 to 2 minutes, scraping down the sides, as needed. Transfer the whipped feta to a piping bag and refrigerate until ready to use.
In a small bowl, whisk together the lime juice, rice vinegar, sugar, and sliced serrano chile.
Place the watermelon cubes in a vacuum-seal bag and pour in the chile lime liquid. Seal the bag and refrigerate for 30 minutes to compress.
Remove the watermelon from the bag and cut the cubes into smaller pieces that will nestle into the cones.
Pipe the chilled whipped corn feta into the sesame cones, coming up halfway. Top each with one cube of the spicy compressed watermelon, and garnish with the chiffonade mint, thinly sliced chives and one slice of serrano chile.
PROSCIUTTO BREAD
By Chef Domenico Mimmo Tolomeo of Orlando Foods
INGREDIENTS
1 kg Caputo “00” Americana Super Flour
650 g Cold Water
10 g Caputo Lievito Dry Yeast
20 g Katy’s Kitchen Kosher Salt
20 g Trifoglio Superiore Extra Virgin Olive Oil
DIRECTIONS
150 g Prosciutto di Parma
150 g Genoa Salami
150 g Capicola
150 g Mortadella
150 g Sopressatta
Chop up all of the meats into smaller cubes, place in a stainless-steel bowl, and set aside.
In a mixer with the dough hook attachment, combine the Caputo “00” Americana Super and Caputo Lievito Dry Yeast. On speed 2, add the cold water and mix for 5 minutes. Add the salt and mix for 3 minutes. Add the extra virgin olive oil and mix for 5 minutes. Remove the dough from the mixer and shape into a ball.
Coat a large mixing bowl with olive oil, place the dough ball in it, and cover with plastic wrap. Let sit for 1 hour at room temperature.
After 1 hour, use your fist to punch down the dough and release all the gases, then fold each corner into the center. Cover with plastic wrap and let it sit for another hour.
After 1 hour, remove the dough from the bowl and divide into 550 g portions. Then shape into balls, add them to a container coated with EVOO, cover, and place in the refrigerator to rest for 24 hours.
Remove the dough from the refrigerator and let it rest at room temperature for 1 hour.
Preheat the oven to 500°F.
Flatten out a dough ball into a large rectangle without thinning out the middle. Add 250 g of the chopped meat mixture and spread across the dough, leaving about an inch of space at the bottom. Repeat with the remaining dough balls.
Roll the dough towards you, making sure it is nice and tight, and seal it at the bottom.
Using a sharp knife, cut 1-inch slices across the dough but not all the way through, then slice the dough across the top from left to right.
Firmly grab the dough with both hands and squeeze it back together, then shape it into a circle and seal the connecting ends.
Wrap the dough with plastic wrap and let it sit for 1 hour or until it doubles in size.
Place the dough on the top rack of the oven and bake for 30-45 minutes or until golden brown.
When it is ready, remove it from the oven, place on a cooling rack, and allow it to rest for 30 minutes before serving.
ROTTERDAM VEGETABLE SANDWICH
By Abbey Specialty Foods
INGREDIENTS
1 Eggplant
1 Ball Mozzarella Cheese
1 Markon Red Bell Pepper
DIRECTIONS
Trifoglio Superiore Extra Virgin Olive Oil
6 Slices of Brickfire Bakery Sandwich Bread
¾ cup of Rotterdam Gouda Aged Cheese (sliced)
Thinly slice eggplant and mozzarella. Cut the pepper into 1-inch pieces.
Brush the eggplant and pepper with olive oil. Heat a grill pan and grill the peppers and eggplant on both sides until they have softened and have grill marks
Divide the slices of Rotterdam over 3 slices of bread. Place the thin slices of mozzarella, grilled eggplant, and grilled pepper on top. Place the remaining 3 slices of bread on top to finish the sandwich.
Place the bread in the sandwich maker or panini grill for about 4-6 minutes.
SKIRT STEAK SANDWICH WITH DIVINA SWEET AND SPICY PEPPERS
From the Kitchen of FOODMatch
INGREDIENTS
8 oz Gold Canyon Meat CO. Skirt Steak
4 oz Cobblestreet MKT. Provolone, sliced
½ cup Divina Sweet & Spicy Pepper Mix, or more to taste
DIRECTIONS
1 Avocado, sliced Brickfire Bakery Focaccia Loaf, sliced in half 1 tbsp Extra Virgin Olive Oil
Preheat a cast-iron skillet over medium-high heat with 1 tbsp olive oil. Sear skirt steak for about 3 minutes on each side and rest for 5 minutes before thinly slicing.
Top one side of the sliced sandwich bread with provolone slices and toast until cheese is melted.
To build the sandwich, layer steak, avocado, and Sweet & Spicy Pepper Mix on top and enjoy.
ESPRESSO-RUBBED FLAT IRON STEAK SANDWICHES
By Conrad Butler
INGREDIENTS
2 Markon Ready-Set-Serve Slivered Yellow Onions
1.25 lbs Gold Canyon Signature Flat Iron Steak
1 cup Markon Baby Arugula
½ head Castelfranco Radicchio, torn into pieces
⅓ cup Blue Roncari Cheese, crumbled
⅓ cup Divina Assorted Sweet & Spicy Peppers
¼ cup Four Leaf Roasters Fine Ground Espresso
Beans
DIRECTIONS
¼ cup Green Peppercorn Mustard
1 tbsp Neutral Oil (for searing steak)
1 tbsp Shamrock Farms Unsalted Butter
Aspen Gold Avocado Oil
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
4 Brickfire Bakery Ciabatta Buns
Rub the steak with salt, pepper, and about 1 tsp of espresso powder. Sear over high heat for 3-4 minutes per side until medium-rare. Rest for 10 minutes, then slice thinly against the grain.
In a skillet, cook onions slowly in butter and 1 tbsp avocado oil over medium-low heat for 30-35 minutes until golden and soft.
Toss torn radicchio with 1 tsp avocado oil. Char in a hot skillet or under a broiler for 1-2 minutes until lightly blistered and wilted.
Toast the rolls, if desired. Spread mustard on the bottom half of each roll, then layer with sliced steak, caramelized onions, blue cheese, charred radicchio, sweet & spicy peppers, and arugula. Top with the remaining bun.
SWEET CHILI SLIDERS ON HAWAIIAN BRIOCHE WITH TROPICAL SLAW
By Alpha Baking Recipe Kitchen
INGREDIENTS
Popcorn Chicken Bites
Sweet Chili Sauce
Sriracha Mayo
DIRECTIONS
Brickfire Bakery Brioche 2.5” Hawaiian Slider Buns
Matchstick Cut Fresh Pineapple
Matchstick Cut Jicama
Prepare the popcorn chicken bites per packaging instructions. Toss with the sweet chili sauce when ready to prepare the dish.
Spread the Sriracha mayo on both sides of the Brickfire Bakery slider buns.
Assemble the sliders by placing the dressed chicken on the bottom bun and then top with the pineapple, jicama and the top bun.
GOLD CANYON PREMIUM ANGUS BURGER WITH BACON JAM AND
ROASTED TOMATO AIOLI
By David Miles
INGREDIENTS
Gold Canyon Premium 3x1 Angus Patties
Bacon Jam
1 lb Prairie Creek Bacon, diced
3 each Markon First Crop Yellow Onions, chopped
3 tbsp Brown Sugar
¼ cup Aged Red Wine Vinegar
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
DIRECTIONS
Roasted Tomato Aioli
½ cup Katy’s Kitchen Mayo
12 each Markon First Crop Cherry Tomatoes
1 clove Markon Ready-Set-Serve Garlic, minced
1 tsp Katy’s Kitchen Lemon Juice
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
Sharp Cheddar Cheese
To make the bacon jam, cook bacon until crisp, about 8-10 minutes. Transfer bacon to paper towels. Discard all but 23 tbsp of fat. Add onions and cook on medium-low until caramelized (about 15 minutes).
Stir in bacon and brown sugar. Add vinegar and cook until thick and jammy (about 10 minutes). Season with salt and pepper. Cool, transfer to a jar, and refrigerate for up to 1-2 weeks.
For the Roasted Tomato Aioli, preheat oven to 400°F. Lay cherry tomatoes on foil, drizzle lightly with oil, and roast for 15-20 minutes until soft and lightly charred. Let tomatoes cool slightly, then blend with mayo, garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
For the burgers, season patties with salt & pepper, sear on high heat 3-4 min per side, top with cheese during last minute to melt. Assemble and serve.
TERIYAKI BBQ PORK SUB
By Alpha Baking Recipe Kitchen
INGREDIENTS
Markon Ready-Set-Serve Super Slaw Mix
Markon Cilantro
Ginger Salad Dressing
Pulled Pork
DIRECTIONS
Teriyaki BBQ sauce
Brickfire Bakery 12” Hoagie Bun
Sriracha Mayo
Batch prepare the slaw combining the cabbage, carrot and cilantro mixture with the ginger salad dressing. Prepare the pulled pork as instructed on packaging. Toss the pulled pork with the Teriyaki BBQ sauce.
Assemble the sub by placing the dressed pork on the bottom half of the Brickfire Bakery Hoagie Bun and then top with the ginger dressing slaw. Spread the siracha mayo on top and serve.
DIABLA MARINADE
By Chef Felipe Castro
INGREDIENTS
2 Markon Ready-Set-Serve Garlic, minced
1 tsp Katy’s Kitchen Chili Powder
1 tsp Katy’s Kitchen Ground Cumin
½ tsp Katy’s Kitchen Oregano
¼ tsp Katy’s Kitchen Sea Salt
¼ tsp Katy’s Kitchen Ground Black Pepper
¼ tsp Katy’s Kitchen Paprika
¼ tsp Chipotle Powder
DIRECTIONS
1 oz Coriander Seeds
2 Pasillas Chiles
4 Guajillo or California Chiles
3 oz Chile de Árbol
6 Markon Roma Tomatoes
1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
8 oz Shamrock Farms Salted Butter
In a saucepan, heat the olive oil over medium heat. Add garlic, chili powder, cumin, oregano, salt, black pepper, paprika, chipotle chili powder, coriander seeds, and all the dried chiles. Cook for a few minutes until fragrant.
Roast the tomatoes, then add them to the chile mixture. Blend everything together until smooth. Allow the sauce to cool.
Chef Note: Great with Pier 22 Broken Shrimp!
CARNE ASADA MARINADE
By Chef Felipe Castro
INGREDIENTS
¼ cup fresh Markon Ready-Set-Serve Lime Juice
¼ cup fresh Markon Ready-Set-Serve Orange Juice
2 tbsp Soy Sauce
1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
2 cloves Markon Ready-Set-Serve Garlic,
1 tsp Katy’s Kitchen Chili Powder
DIRECTIONS
1 tsp Katy’s Kitchen Ground Cumin
½ tsp Katy’s Kitchen Oregano
¼ tsp Katy’s Kitchen Sea Salt
¼ tsp Katy’s Kitchen Ground Black Pepper
¼ tsp Katy’s Kitchen Paprika
¼ tsp Chipotle Chili Powder
In a large bowl, combine the lime juice, orange juice, soy sauce, olive oil, garlic, chili powder, cumin, oregano, sea salt, black pepper, paprika, and chipotle chili powder to create the marinade.
Add meat to the marinade and stir to coat evenly. Cover and refrigerate for up to 2 hours.
Chef Note: Try this marinade with Gold Canyon Meat CO. 3/8” Carne Asada Beef or Gold Canyon Meat CO. thinly-sliced Chuck Roast
GUACAMOLE CREMOSO
By Chef Felipe Castro
INGREDIENTS
4 lbs Markon Green Tomatillos
4 lbs Markon Ready-Set-Serve Avocado Pulp
1 lb Markon Jalapeño Pepper
1 lb Markon Ancho Poblano Pepper
1 lb Markon White Onion
8 oz Markon Ready-Set-Serve Lime Juice
DIRECTIONS
4 oz Katy’s Kitchen Sea Salt
4 oz Markon Ready-Set-Serve Garlic, minced
3 bunches Markon Cilantro
16 oz Water
1 pinch Katy’s Kitchen Black Pepper Trifoglio Superiore Extra Virgin Olive Oil
In a pot or sauté pan, add the tomatillos, jalapeños, and onion. Cook until softened, then let cool slightly.
In a blender, combine the cooked vegetables with poblano peppers, garlic, cilantro, water, sea salt, avocado pulp, black pepper, and lime juice. Blend until smooth, adding more water if needed to achieve your desired consistency.
Taste and adjust seasoning. Finish with a drizzle of olive oil for added richness, if desired.
Serve with tortilla chips, over tacos, or as a dipping sauce for grilled meats.
Chef Note: For an ultra-smooth texture, strain the blended sauce through a fine-mesh sieve.
STREET CORN DIP
By Ready Foods
INGREDIENTS
5 lbs Ready Foods Queso Blanco
1 lb Bountiful Harvest Fire-Roasted Corn
Markon Ready-Set-Serve Lime Juice, to taste
DIRECTIONS
Markon Cilantro, chopped Cotija Cheese, crumbled Katy’s Kitchen Chili Powder
Combine the queso blanco and fire-roasted corn. Heat until hot throughout.
Stir in the lime juice, to taste, if desired.
Serve this cheesy appetizer warm and topped with cilantro, cotija and a dusting of chili powder and a side of tortilla chips. A perfect happy hour offering that doesn’t require a lot of kitchen prep
AUTHENTIC BLUE CORN RED CHILE CHEESE ENCHILADAS
By Bueno Foods
INGREDIENTS
3.5 lb bag BUENO® Frozen Red Chile, Mild or Hot
1 tsp Oregano
½ cup Aspen Gold XTREME High Oleic Oil
DIRECTIONS
2 oz BUENO® Blue Corn Tortillas
1 cup cheddar cheese, grated
1 Markon White Onion, finely chopped
Heat red chile in large, covered saucepan over medium heat, while you prepare your other ingredients, about 10-20 minutes (to at least 165°F).
Heat oil in a small skillet over low heat. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
In a 9x9 dish, alternately layer fried corn tortillas, red chile, cheese and onion. Repeat layers until all ingredients are used. Bake uncovered at 350°F for 10-20 minutes or until cheese is melted.
Chef Note: Skip the frying and dip each tortilla directly into the red chile to soften.
SPICY POMEGRANATE MOLASSES STEAK TACOS
By Mission Foods
INGREDIENTS
½ cup Pomegranate Molasses
3 tbsp Sriracha
¼ tsp Katy’s Kitchen Ground Cayenne Pepper
¼ tsp Katy’s Kitchen Ground Cinnamon
6 oz Gold Canyon Premium Angus Skirt Steaks, trimmed, grilled, sliced
DIRECTIONS
2 each Vista Verde Flour Tortillas, grilled, warmed
¼ cup Pomegranate Arils
¼ cup Markon First Crop Mint
2 tbsp Cobblestreet MKT. Goat Cheese Crumbles
For the spiced pomegranate molasses, combine molasses, Sriracha, cayenne pepper and cinnamon. Use within 5 days.
Grill skirt steak to desired doneness. Grill tortillas on each side.
Plate 2 tortillas and top each with 3 oz sliced skirt steak, and 1 tbsp of pomegranate aril, then drizzle of spiced pomegranate molasses.
Garnish with mint, goat cheese crumbles, and serve.
TINGA DE POLLO TACOS
By McCormick For Chefs®
INGREDIENTS
Avocado Lime Cremosa
2 Markon Avocados, medium, pitted, peeled
1 cup Water
½ cup McCormick® Mayonesa con Limón
4 tbsp Markon Cilantro
2 tbsp Markon Ready-Set-Serve Lime Juice
½ tsp Katy’s Kitchen Sea Salt
Tinga de Pollo Tacos
6 Plum Tomatoes, medium, seeds removed
2 Chipotle Peppers in Adobo Sauce, whole
½ cup Cholula® Original Hot Sauce
1 tsp McCormick Culinary® Garlic Powder
1 tsp McCormick Culinary® Oregano Leaves, Mediterranean Style
1 tsp Katy’s Kitchen Sea Salt
4 tbsp Aspen Gold Canola Oil
2 Markon White Onions, medium, thinly sliced
4 cups Riverhill Poultry Cooked Chicken, shredded
12 Vista Verde Corn Tortillas, 6-inch, warmed
DIRECTIONS
Place all Avocado Lime Cremosa ingredients in blender container or food processor. Cover. Puree on high until completely smooth, scraping sides. Refrigerate until ready to serve.
Place tomatoes, chipotle peppers, Cholula Hot Sauce, garlic powder, oregano, and salt in blender container. Cover and puree until smooth. Set aside.
Heat oil in a saucepan on medium heat. Add onion; cook 5 minutes until softened. Stir in tomato sauce mixture and chicken. Cook and stir for 10 minutes, until thickened.
For each serving, lightly char two tortillas on hot grill, griddle or comal. Fill tortillas with Tinga de Pollo and drizzle with Avocado Lime Cremosa. Garnish with chopped white onion, cilantro, and lime wedges.
TROMPO DE CERDO AL PASTOR
By Chef Felipe Castro
INGREDIENTS
4 Dried Ancho Chiles
6 Dried Guajillo Chiles
2 Lbs. Gold Canyon Signature Boneless Pork Butt
½ cup Rejuv Pineapple Juice
¼ cup Markon Ready-Set-Serve Lime Juice
¼ cup Apple Cider Vinegar
¼ cup Markon White Onion, finely chopped
3 cloves Markon Ready-Set-Serve Garlic, minced
2 tbsp Achiote Paste
DIRECTIONS
1 tbsp Katy’s Kitchen Ground Cumin
1 tsp Katy’s Kitchen Oregano
½ tsp Dried Mexican Oregano
½ tsp Katy’s Kitchen Ground Black Pepper
¼ tsp Katy’s Kitchen Ground Cinnamon
Pinch Of Katy’s Kitchen Ground Cloves
Pinch Of Katy’s Kitchen Sea Salt
Fresh Pineapple Chunks (for grilling or garnishing)
1 Chipotle Chile to taste
Rehydrate the ancho and guajillo chiles by simmering them in hot water for 10-15 minutes. Drain and remove stems and seeds.
In a blender, combine the rehydrated chiles with pineapple juice, lime juice, apple cider vinegar, onion, garlic, achiote paste, cumin, both oreganos, black pepper, cinnamon, cloves, sea salt, and chipotle chile. Blend until smooth.
Place the pork butt in a container or shallow pan. Pour the marinade over the pork, ensuring it's fully coated. Add extra pineapple chunks and sliced onion if desired. Cover and refrigerate overnight for best flavor.
Remove the pork from the marinade. Grill, sear, or roast for 5-7 minutes per side (depending on thickness) until fully cooked and slightly charred.
Chop the pork into small pieces and serve on warm tortillas. Garnish with chopped onions, cilantro, lime wedges, guacamole, grilled pineapple, and your favorite Mexican salsa.
MEXICAN CHORIZO PIZZA
By Polidori Sausage
INGREDIENTS
1 Villa Frizzoni Prepared Pizza Dough
1 cup Villa Frizzoni Shredded Mozzarella Cheese
1 cup cooked Polidori Mexican-style Polidori Chorizo
½ cup Green Chile Sauce (Mild Or Hot)
½ cup Markon First Crop Cherry Tomatoes, halved
DIRECTIONS
Preheat oven to 450°F (or follow dough instructions) .
¼ cup Markon First Crop Red Onion, thinly sliced
Trifoglio Superiore Extra Virgin Olive Oil
Markon Ready-Set-Serve Cilantro
Crumbled queso fresco or cotija cheese
Lime wedges on the side
Roll out dough on a lightly floured surface and place on pizza pan or parchment
Sprinkle mozzarella evenly across the dough, leaving a crust border
Add cooked Polidori Chorizo, green chile sauce, cherry tomatoes and sliced red onion.
Bake for 12-15 minutes until crust is golden and cheese is bubbling
Brush crust with olive oil for a glossy finish Garnish with cilantro and crumbled cheese, and slice and serve with lime wedges for a fresh kick.
CHICHARRONES CON CARNE EN SALSA VERDE
By Ready Foods
INGREDIENTS
30 lbs Pre-Cooked Chicharrónes (Pork Belly Skin On), 1/4” diced
6.5 lbs Chicken Broth
Ready Foods Salsa Verde
Salt to Taste 15 lbs
Ready Foods Spanish Rice
DIRECTIONS
Ready Foods Refried Pinto Beans
Markon First Crop Lime Wedges
Cotija Cheese, Crumbled
Markon Ready-Set-Serve Cilantro
Markon First Crop Yellow Onions, small dice
Preheat oven to 375 F. Place diced, pre-cooked chicharrónes in a hotel pan, cover with chicken broth and Salsa Verde.
Roast for 4 hours or until the chicharrónes are tender and falling apart. Taste and season with salt as needed.
Serve with the Spanish rice, a side of vegetarian refried pinto beans and a lime wedge. Top with crumbled cotija, onion, and cilantro. This can also be served as street tacos.
NONNA SAUCE
By Christian Patriarca of Slice 420
INGREDIENTS
1 can Saporito Crushed Tomatoes
100 g Trifoglio Superiore Extra Virgin Olive Oil
70 g Markon Ready-Set-Serve Garlic
40 g Katy’s Kitchen Kosher Salt
DIRECTIONS
15 g Katy’s Kitchen Ground Black Pepper
10 g Markon First Crop Basil, finally sliced
2 g Katy’s Kitchen Oregano
Heat olive oil in a large saucepan over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
Pour in crushed tomatoes and stir in salt, pepper, and oregano.
Simmer uncovered on low for 30-45 minutes, stirring occasionally. Add basil in the last 5 minutes of cooking. Taste and adjust seasoning.
Cool slightly before using or storing.
TUSCAN POTATO GNOCCHI PANZANELLA SALAD
By Pappardelle's Pasta Culinary Team
INGREDIENTS
14 oz Pappardelle's Pasta Potato Gnocchi
6-8 oz Crusty Bread, cut into ¾” cubes
4 oz Markon First Crop Cherry Tomatoes, halved
2 ears Fresh Sweet Corn, kernels removed from cob
1 Markon First Crop Red Onion, thinly sliced
1 bunch Markon First Crop Basil, leaves torn
DIRECTIONS
1 tbsp Aspen Gold Canola Oil
3 tbsp Trifoglio Superiore Extra Virgin Olive Oil
2 tbsp Villa Frizzoni Balsamic Vinegar
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
Preheat the oven to 375°F. Lightly drizzle both sides of the bread with olive oil and sprinkle with salt and pepper. Bake for about 10 minutes, or until golden brown and crispy. Let cool, then cut into ¾" cubes using a serrated bread knife. Set aside.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2-3 minutes, or until they float to the surface. Drain and spread them out in a single layer on a sheet pan. Refrigerate until cooled, about 15 minutes. In a medium sauté pan, heat the cooking oil over medium-high heat. Add gnocchi and sear until golden brown on all sides, about 5 minutes. Let cool.
In a large mixing bowl, combine the toasted bread, seared gnocchi, tomatoes, corn, red onion, and basil. Toss gently to combine.
In a small bowl, whisk together the balsamic vinegar with a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Pour the dressing over the salad and toss to coat. Serve immediately
POLIDORI FAMILY STUFFED SHELLS & SAUCE
By Polidori Sausage
INGREDIENTS
24 oz Villa Frizzoni Ricotta Cheese
3/4 lbs Polidori Italian Sausage, crumbled and cooked
12 oz Jumbo Pasta Shells
½ oz Markon Ready-Set-Serve Fresh Parsley, chopped
DIRECTIONS
3 cups Villa Frizzoni Whole Milk Shredded Mozzarella
Cheese
½ cup Villa Frizzoni Parmesan Cheese, grated 2 eggs
52 oz Marinara Sauce (2, 26oz jars)
Boil the shells until they are about two-thirds of the way done. Strain the shells
Mix Ricotta, 1.5 cups Mozzarella, Parmesan, eggs, parsley, and cooked sausage in a bowl.
Add marinara to the bottom of a pan. Fill the shells with the cheese and sausage mixture and arrange them in the pan.
Top shells with marinara and mozzarella.
Bake for about an hour at 350°F
REDHOT SCALLOP SCAMPI
By McCormick For Chefs®
INGREDIENTS
12 each Pier 22 Scallops, U10, tags removed
4 tsp Franks® Original Seasoning
4 tsp Trifoglio Superiore Extra Virgin Olive Oil
½ cup Shamrock Farms Salted Butter
2 tbsp Markon Ready-Set-Serve Garlic, slivered
¼ cup Fresh Markon Ready-Set-Serve Lemon Juice
2 tbsp Franks® Original Cayenne Pepper Sauce
1 tsp McCormick Culinary® Red Pepper, Crushed
DIRECTIONS
1 tsp Katy’s Kitchen Sea Salt
1 Lb Linguine Pasta, cooked al dente
1 cup Pasta Water
½ cup Markon Ready-Set-Serve Fresh Parsley, chopped
½ cup Parmigiano-Reggiano Cheese, freshly shredded
For each serving, pat 3 scallops dry and season with 1 tsp Frank's RedHot® Seasoning. Heat 1 tsp olive oil over medium high heat. Sear scallops on both sides until golden brown. Set aside.
In the same pan, melt 2 tbsp of butter. Add 1 ½ tsp of slivered garlic and cook until fragrant. Add 1 tbsp lemon juice, 1 ½ tsp Frank's RedHot® Original Cayenne Pepper Sauce and a ¼ tsp each crushed red pepper and salt. Stir to combine.
Add 2 cups of cooked linguine and ¼ cup of pasta water. Toss until pasta is well coated in sauce and heated through. Stir in 2 tbsp of fresh parsley.
Place pasta on the desired plate. Top with seared scallops and garnish with 2 tbsp freshly grated Parmigiano-Reggiano cheese.
SPAGHETTI AGLIO E OLIO
By Perry Rea from Queen Creek Olive Mill
INGREDIENTS
1 lb Spaghetti
½ cup Queen Creek Olive Mill Sommelier Signature
Extra Virgin Olive Oil
4-6 cloves Markon Ready-Set-Serve Garlic, chopped
DIRECTIONS
½ tsp Red Pepper Flakes
Katy’s Kitchen Kosher Salt to taste
Grana Padano, grated
Markon Ready-Set-Serve Fresh Parsley, chopped
Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of cooking water, then drain the pasta.
A few minutes before the spaghetti is al dente, add Queen Creek Olive Mill Sommelier Signature EVOO, garlic, and red chili flakes to a sauté pan that is large enough to accommodate the pasta once it has cooked.
Cook over medium heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the sauté pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water.
Serve with grated Grana Padano and chopped parsley.
SPAGHETTI ALLA NERANO
By Chef Alessandro Capuano from Pasta Garofalo
INGREDIENTS
320 g Garofalo Spaghetti
150 g Cobblestreet MKT. Provolone, grated
800 g Markon First Crop Zucchini
20 g Markon First Crop Basil, chopped
80 g Parmigiano Reggiano, grated
DIRECTIONS
Katy’s Kitchen Kosher Salt and pepper to taste
1 clove Markon Ready-Set-Serve Garlic
30 g Trifoglio Superiore Extra Virgin Olive Oil TO FRY 500 g extra virgin olive oil
Cut the zucchini into thin slices and fry them in 500 g of olive oil until golden brown. Dry them on a paper towel. Bring a large pan of water to the boil, roughly 1 liter per 100 g of pasta. Meanwhile in another pan, heat 30 g of oil and sauté the garlic until golden, add the basil, fried zucchini and salt and pepper to taste. Mix together well. Add some salt to your boiling water along with the Spaghetti. Cook for a couple of minutes less than indicated on the pack, stirring often. When your pasta is ready, drain well, but keep some of the pasta water aside.
Pour the Spaghetti into the zucchini pan and add a little cooking water to the pasta to loosen up the sauce. Add half of the Provolone to the pan, mixing with the spaghetti. Once melted, add the Parmigiano Reggiano and the remaining Provolone and stir well to ensure all of the pasta is coated in sauce.
Serve immediately adding more grated cheese and basil to your taste.
Chef Note: You can replace the basil leaves with mint leaves and sprinkle the dish with grated lemon zest.
RIGATONI WITH SAUSAGE IN A CREAM SAUCE
By Randolph Packing Team
INGREDIENTS
1 lb Villa Frizzoni Rigatoni Pasta
1 lb Villa Frizzoni Italian Hot Sausage
1 ¼ cup Frozen Peas
4 oz Pancetta, cubed
1 cup Markon Ready-Set-Serve Shallots, diced
6 cloves Markon Ready-Set-Serve Garlic, minced
DIRECTIONS
Cook rigatoni as directed. Drain and, set aside.
28 oz Marinara Sauce
3/4 cup Shamrock Farms Heavy Cream
1 cup Vodka
1 ½ tbsp Shamrock Farms Unsalted Butter
½ tsp Red Pepper Flakes, optional
½ tsp Katy’s Kitchen Ground Black Pepper
In a large skillet, melt butter over medium heat before adding shallots and garlic. Sauté until translucent, then pour in 3/4 cup of the vodka and allow ingredients to cook for 5 minutes. Add sausage.
Once sausage is fully cooked, lower heat before stirring in pancetta, marinara sauce, red pepper, and black pepper. Let pan simmer for several minutes, then pour in heavy cream and remaining vodka.
When all ingredients are well incorporated, stir in peas before covering the skillet and simmering for another 15-20 minutes. When ready to serve, combine rigatoni with sauce. Enjoy!
NEW YORK-STYLE PIZZA DOUGH
by Christian Patriarca of Slice 420
INGREDIENTS
1 bag Villa Frizzoni 00 Italian Imported Flour
35 lbs 65° Water
28 g Yeast
DIRECTIONS
16 oz Katy’s Kitchen Kosher Salt
16 oz Trifoglio Superiore Extra Virgin Olive Oil
Combine all ingredients in a mixer and mix for 10-12 minutes, or until dough is smooth and fully incorporated.
Transfer dough to a floured or lightly oiled surface, cover, and let rest for 30 minutes.
Portion dough into desired weight for individual dough balls.
SICILIAN DELIGHT RAINBOW PIZZA
By Chef Luigi Betti from Grande Cheese
INGREDIENTS
Dough
4.25 qt Water (Cold)
2 oz Dry Active Yeast
1.4 oz Brown Sugar
4.2 oz Trifoglio Superiore Extra Virgin Olive Oil
3.5 oz Katy’s Kitchen Kosher Salt
13.5 lb Villa Frizzoni High Gluten Flour
DIRECTIONS
Toppings
14 oz Grande Mozzarella Provolone Mild Blend
2O oz Asiago, Shredded
3 Asparagus Tips
2-3 Purple Potatoes, Large
4 oz Semi-Dried Tomatoes In Oil
½ cup Arugula Microgreens
Peel your potato, slice thin with a mandolin and blanch in boiling water for about 2 minutes. Shock in cold water and let it dry before topping your pizza.
Cut the asparagus to keep a 2-inch tip, blanch in boiling water with salt for 3 minutes.
To make your dough, Place your yeast, 80% of the water and sugar in your mixing bowl, mix and give it a few minutes to rest.
Add your flour and start mixing slowly, adding the remaining water. Let the mix roll for about 6 to 7 minutes, before slowly adding the salt. Add the remaining water slowly until it is all incorporated.
Finally, slowly add the olive oil. This will coat your dough which will result in a clean and flavorful crunch to your pizza slab. Mix for at least 16 minutes, then place the dough in an oiled mixing bowl and covered with plastic wrap. Let the dough rest for about 30 minutes
Wet your working table with oil and place your dough from the bowl on top of it. Fold the dough several times until your dough becomes smooth and consistent. Place your dough in the plastic container and let it rest inside the cooler for about 24 hours.
The following day, cut your dough and create dough balls, approximately 1.12 oz each, and place in a baking pan with ½ cup of oil. Let it rise and keep pushing it gently until it covers the bottom of the pan with an even thickness.
Let it rise one last time and prebake for about 8 minutes at 500°F. Once you see a light browning on top of the dough your prebaking is done
Place your dough on a screen to allow the pizza to release the steam from the bottom for a minute. Put your pizza back in the pan and top with Grande Mozzarella Provolone Mild Blend. Top the cheese with your sliced, blanched purple potato, semi-dried tomatoes in oil and the asparagus tips.
Bake for a few minutes until crispy, sprinkle with Grande Asiago Cheese and arugula microgreens. Plate and serve.
WILD MUSHROOM & MELTED LEEK TARTLET WITH BEEMSTER GOUDA
By Conrad Butler
INGREDIENTS
1½ cups Assorted Markon Wild Mushrooms, cleaned and chopped (shiitake, oyster, cremini, etc.)
1 cup Markon Ready-Set-Serve Leeks, thinly sliced
(white and light green only)
⅔ cup Beemster Gouda, shredded
1 tbsp Shamrock Farms Butter
1 tbsp Trifoglio Extra Virgin Extra Virgin Olive Oil (for sautéing)
DIRECTIONS
1 tsp Markon First Crop Fresh Thyme, minced
½ tsp Kosher Salt, plus more to taste
¼ tsp Katy’s Kitchen Ground Black Pepper
¼ tsp Sabatino White Truffle Oil
20 La Rose Noire Mini Tartlet Shells (2" savory shells, pre-baked)
Begin by heating the butter and olive oil in a skillet over medium heat, then add the sliced leeks and cook gently for 10-12 minutes until soft and translucent but not browned.
Add the chopped wild mushrooms to the pan, season with salt, pepper, and thyme (if using), and continue to cook for another 8-10 minutes until the mushrooms are tender and their moisture has evaporated.
Once the mixture is cooked down, remove from heat and stir in the truffle oil and shredded Beemster Gouda until melted and creamy.
Spoon the warm filling into each pre-baked tartlet shell, filling nearly to the top, and if desired, finish with a few extra shreds of Gouda on top.
Serve immediately while warm or hold at room temperature for up to 1 hour. These tartlets have a rich, earthy bite with buttery mushroom depth, sweet leeks, and a nutty Gouda finish.
BALSAMIC ROASTED GRAPES AND BRUSSELS SPROUTS
By Eden Nosal for Roland Foods
INGREDIENTS
1-2 tbsp Roland® Original Balsamic Glaze
Roland® Olive Oil
1 ½ lbs Markon Brussels Sprouts
1 lb Markon Red Seedless Grapes
DIRECTIONS
Preheat the oven to 425°F.
5 strips Prairie Creek Thick-Cut Bacon, diced
4-5 sprigs Markon First Crop Fresh Thyme or 1/4-½
tsp Dried Thyme
Optional Goat Cheese or Feta
Clean and dry the Brussels sprouts. Prep the Brussels sprouts by cutting off the bottoms and cutting them in half lengthwise.
Place the Brussels sprouts and grapes on the sheet pan. Drizzle 1 tbsp of olive oil over them and add a heavy pinch of salt, then toss to coat. Lay them out evenly, flipping the sprouts cut side down. Evenly disperse the diced bacon, and sprinkle on the thyme.
Roast for 20-25 minutes until the Brussels are cooked and crispy and the grapes are wilted. Remove from the oven.
Drizzle on the desired amount of balsamic glaze (start with 1 tbsp). Toss to coat. Serve immediately.
SPICY KOREAN CAULIFLOWER STIR FRY
By Ajinomoto
INGREDIENTS
12 each Battered Cauliflower, prepared according to package directions
2 tbsp Aspen Gold Canola Oil
½ cup Markon White Onion, chopped
½ cup Shiitake Mushrooms, sliced
½ cup Red & Green Bell Pepper
½ cup Markon Ready-Set-Serve Scallions, sliced
2 tsp Markon Ready-Set-Serve Garlic, minced
DIRECTIONS
2 tsp Markon First Crop Ginger, minced
1 tbsp Rice Vinegar
1 tbsp Gochujang
2 tsp Soy Sauce
Katy’s Kitchen Ground Black Pepper
Katy’s Kitchen Sea Salt
Garnish with Toasted Sesame Seeds
In a large sauté pan, heat up the canola oil on medium-high heat. Add white onion, shiitake mushrooms, and red & green peppers, then cook for 3-4 minutes, or until the onions are translucent.
Stir in the scallions, garlic and ginger then cook for another 2 minutes.
Deglaze the pan with the rice vinegar, then add gochujang, soy sauce, salt and black pepper.
Once the sauce is simmering, fold in the Battered Cauliflower and pour into a serving dish. Garnish with sesame seeds.
ROASTED BRUSSELS SPROUTS WITH CRISPY BACON
INGREDIENTS
4 lbs Markon Ready-Set-Serve Brussels Sprouts, trimmed and halved
1 lb Prairie Creek Thick-Cut Bacon, diced
1 cup Markon Ready-Set-Serve Shallots, thinly sliced
8 cloves Cobblestreet MKT. Garlic, minced
½ cup Trifoglio Olive Oil Blend
DIRECTIONS
1½ tsp Katy’s Kitchen Kosher Salt, plus more to taste
1 tsp Black Pepper
Zest of 1 large Markon Essentials Orange
2 tbsp Villa Frizzoni Balsamic Vinegar
Preheat oven to 425°F. Line two full-size sheet trays with parchment paper.
In a large pan, cook diced bacon over medium heat until crisp. Strain through a colander, lay out your bacon, and reserve 2 tbsp bacon fat. In the same pan, use the reserved bacon fat to lightly sauté the shallots and garlic for 2-3 minutes until softened and fragrant. Set aside.
In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, orange zest, sautéed shallots and garlic, and half of the cooked bacon. Spread sprouts evenly, cut side down, on the lined sheet trays. Roast for 20-25 minutes, stirring halfway, until golden and tender.
Transfer roasted Brussels to a large bowl. Toss with remaining bacon and balsamic vinegar while hot. Adjust seasoning and serve.
PICKLED BEET & GOAT CHEESE TRIFLE
By CJ Johnson
INGREDIENTS
1½ cups Roland Foods Ladyfinger Cookies, crushed
1½ cups Divina Pickled Golden Beets, drained
1 cup Atalanta Pizzutello Yellow Tomatoes, halved
¾ cup Shamrock Farms Heavy Cream, cold
¾ cup Katy’s Kitchen Candied Pecans
DIRECTIONS
10 oz Laura Chenel Goat Cheese, room temperature
4 oz Shamrock Farms Cream Cheese, softened
3 tbsp Shamrock Farms Butter, melted
2 tbsp Markon First Crop Fresh Chives, minced
Salt and white pepper, to taste
Mix crushed ladyfinger cookies with melted butter until evenly combined. Set aside.
Dice pickled beets, cut tomatoes, chop pecans, and mince chives. Beat goat cheese and cream cheese until smooth. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the cheese mixture in two stages to keep it light.
Transfer mousse to a piping bag or container. Chill for at least 1 hour to firm up. Can be made up to 48 hours ahead.
In each 2 oz cup, layer a spoonful of crumb base, then pipe about 1 tbsp of mousse. Top with pickled beets and tomatoes. Sprinkle each cup with candied pecans and fresh chives. Chill until ready to serve and garnish just before service for best texture.
GOLD CANYON PREMIUM BISON COTTAGE PIE FILLING AND TARTLET
By Greg Meeker
INGREDIENTS
½ cup Trifoglio Olive Oil Blend
1 each Markon First Crop Yellow Onion, diced fine
2 each Markon First Crop Carrots, peeled and diced fine
2 each Markon First Crop Celery Stalks, diced fine
1 tbsp Cobblestreet MKT. Chopped Garlic
2 Markon First Crop Thyme, chopped
3 tbsp Villa Frizzoni Tomato Paste
¾ cup Stout Beer
2 tsp Worcestershire Sauce
1 cup Knorr Demi Glace, prepared
DIRECTIONS
2 lbs Gold Canyon Premium Ground Bison, cooked and crumbled
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
25 each Mini Phyllo Shell
1 bag Mashed Gold Potatoes, heated through
1 cup Markon Ready-Set-Serve Urban Blend Salad, chopped fine
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
Heat olive oil in a large skillet. Add onions, carrots, and celery. Cook until just tender. Add garlic and thyme. Cook for an additional 2-3 minutes.
Stir in tomato paste, stout beer, Worcestershire sauce, and demi-glace. Heat through.
Add the cooked bison and mix well. Season to taste with salt and pepper.
For the colcannon, combine hot mashed potatoes and chopped urban blend salad. Place into large piping bags fitted with a large star tip.
To serve, fill tart shells with the bison filling. Pipe colcannon on top and serve.
REGAL CREST SIGNATURE CHICKEN TOSTADAS WITH PICKLED RED CABBAGE, CILANTRO CREMA
By David Miles
INGREDIENTS
Pickled Red Cabbage
½ small Markon Ready-Set-Serve Shredded Red
Cabbage
½ cup Katy’s Kitchen Red Wine Vinegar
½ cup Water
1 tbsp Brown Sugar
1 tsp Katy’s Kitchen Kosher Salt
Cilantro Crema
½ cup Shamrock Farms Crema Mexicana Sour
Cream
¼ cup Markon Ready-Set-Serve Cilantro
1 tbsp Markon First Crop Lime, juiced
1 clove Markon Ready-Set-Serve Garlic
To taste Katy’s Kitchen Kosher Salt
DIRECTIONS
& QUESO FRESCO
Chicken
10 cups Regal Crest Signature Chicken Thigh, diced
Durkee Ancho Citrus Spice
Tostadas
40-60 Corn Tortillas
Aspen Gold XTREME High Oleic Oil
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
Toppings
Queso Fresco, crumbled
Markon Ready-Set-Serve Cilantro
Markon First Crop Lime Wedges
To pickle the red cabbage, bring vinegar, water, sugar, and salt to a simmer. Place shredded cabbage in a bowl or jar, pour hot liquid over it. Let it sit for at least 30 minutes (or refrigerate for up to 1 week). The cabbage will soften and turn bright pink.
In a blender or food processor, combine sour cream, cilantro, lime juice, garlic, and a pinch of salt.
Blend until smooth and bright green. Adjust lime and salt to taste. Chill until ready to use.
Cover diced chicken with a drizzle of oil, then marinate for one hour with ancho citrus seasoning (Durkee brand). Cook on flat top for 2-3 minutes until an internal temperature of 165F is reached.
Fry each tortilla until golden and crisp (~1 minute per side) and drain.
Spread a layer of cilantro crema on each tostada. Add a scoop of seasoned diced chicken. Top with pickled red cabbage, crumbled queso fresco, and extra cilantro. Serve with lime wedges on the side.
PREMIUM ANGUS REVERSE-SEARED COULOTTE STEAK WITH VANILLA-SPICED SWEET POTATO MASH AND SMOKED BLEU
CHEESE TOASTED WALNUT BUTTER
By Greg Meeker
INGREDIENTS
Coulotte Steaks
8 each Gold Canyon Premium
Angus Coulotte Steaks
1 tsp Markon First Crop Rosemary, chopped
1 tsp Markon First Crop Thyme, chopped
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Cracked Black Pepper
DIRECTIONS
Smoked Bleu Cheese and Toasted Walnut Butter
1 lb Shamrock Farms Euro Butter, softened
1 cup Smoked Bleu Cheese, crumbled
½ cup Katy’s Kitchen Walnut Pieces, toasted and chopped fine
1 tbsp Markon First Crop Chives, chopped fine
2 tsp Katy’s Kitchen Cracked Black Pepper
Pack the steaks together in a vacuum bag with the herbs.
Cook meat in sous vide set to 120°F
Vanilla-Spiced Sweet Potato Mash
1 bag Mashed Sweet Potatoes
1 tbsp Vanilla Bean Paste
1 tsp Pumpkin Pie Spice
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Cracked Black Pepper
Season steaks with salt and pepper. Grill to get marks on both sides. Remove the steaks from the grill, allow them to rest, then slice on a bias across the grain.
For the bleu cheese walnut butter, combine butter, cheese, walnuts, and chives Place in plastic containers for service.
To prepare the vanilla-spiced sweet potato mash, heat pre-mashed sweet potatoes. Fold in the vanilla, spice, and pepper. Season with salt and pepper to taste.
SEARED PREMIUM FLAT IRON WAGYU WITH SHAVED BRUSSELS SPROUTS, GOAT CHEESE CREMA AND A HONEY BACON VINAIGRETTE
By Jay Leandro
INGREDIENTS
1 each Gold Canyon Premium Wagyu Flat Iron Steak
2 tbsp Aspen Gold Canola Oil
2 tsp Katy’s Kitchen Kosher Salt
1 tsp Katy’s Kitchen Ground Black Pepper
Brussels Sprouts
1 lb Markon Ready-Set-Serve Brussels Sprouts
2 tbsp Aspen Gold Canola Oil
1 tsp Katy’s Kitchen Kosher Salt
1 tsp Katy’s Kitchen Ground Black Pepper
Goat Cheese Crema
1 lb Cobblestreet MKT. Goat Cheese
½ cup Shamrock Farms Heavy Cream
2 tsp Katy’s Kitchen Kosher Salt
DIRECTIONS
Set your sous vide to 132°F.
Honey Bacon Vinaigrette
8 oz Prairie Creek Bacon, chopped
1 cup Markon Ready-Set-Serve Yellow Onion, chopped
2 tbsp Light Brown Sugar
¼ cup Katy’s Kitchen Honey
¼ cup Katy’s Kitchen Red Wine Vinegar
½ tsp Worcestershire Sauce
½ tsp Katy’s Kitchen Kosher Salt
¼ tsp Katy’s Kitchen Ground Black Pepper
Water to thin, if necessary
Place flat iron steaks in a large Ziploc or vacuum bag. Add a few pats of butter. Sous vide for 2 hours
Heat a pan or flattop over high heat. Add oil. Season steaks with salt and pepper. Sear on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove from heat and let rest for 15-20 minutes before slicing.
For the whipped goat cheese, combine goat cheese, salt, and cream. Whip for a few minutes until the mixture is very smooth.
To make the brussels sprouts, use a mandolin or knife to shave brussels sprouts to about 4 mm thick. Heat a large sauté pan over high heat. Add oil, then add sprouts and season with salt and pepper. Sauté for 2-3 minutes until slightly cooked. Remove from heat and cool slightly. Can be held at room temperature.
For the honey bacon vinaigrette, cook bacon in a skillet over medium heat, stirring occasionally, until fat renders and edges begin to crisp (about 9 minutes). Remove bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour drippings into a heatproof cup.
Return 2 tbsp of drippings to the skillet. Add onion and cooked bacon. Cook over medium heat, stirring often, until onion is golden brown (about 8 minutes). Stir in brown sugar, honey, cider vinegar, black pepper, and Worcestershire. Cook, stirring constantly, until syrupy (~2 minutes). Remove from heat and let cool. Thin the vinaigrette with water, if needed, to reach a drizzleable consistency.
On a small plate, spread 2 tsp of whipped goat cheese in the center. Top with 1.5 tbsp of sautéed brussels sprouts, leaving some goat cheese visible. Drizzle 1 tsp of honey bacon vinaigrette over the brussels sprouts. Slice flat iron steak against the grain and lay over the top.
GRILLED GOLD CANYON PREMIUM LAMB CHOP WITH POMEGRANATE GINGER DEMI-GLACE
INGREDIENTS
Grilled Lamb Loin Chops
8 Gold Canyon Premium Lamb Loin Chops
2 tbsp Trifoglio Olive Oil Blend
2 tsp Katy’s Kitchen Kosher Salt
1 tsp Katy’s Kitchen Cracked Black Pepper
Pomegranate Ginger Demi-Glace
5 lbs Prepared Demi-Glace (Veal)
2 cups Pomegranate Juice
½ cup Markon First Crop Ginger, peeled and sliced or julienned
¼ cup Markon Ready-Set-Serve Shallots, finely chopped
2 tbsp Shamrock Farms Unsalted Butter
1-2 tbsp Brown Sugar
DIRECTIONS
Rub lamb chops with olive oil, salt, and pepper. Let lamb chops come to room temperature for 20-30 minutes before grilling.
Place chops on the hot grill. Grill 3-5 minutes per side for medium-rare to medium (internal temp 130-140°F). For medium-well, grill 5-6 minutes per side (145°F).
In a large heavy-bottomed rondeau, heat butter over medium heat. Add shallots and ginger. Sauté for 2-3 minutes until fragrant and translucent (not browned).
Add pomegranate juice. Bring to a simmer and reduce by about half to concentrate the flavor.
Stir in the prepared demi-glace. Simmer gently over medium-low heat, stirring occasionally. Let the sauce reduce by 25-30%, or until it reaches a glossy nappe consistency. Taste and adjust with salt, pepper, and brown sugar if too tart. Strain through a fine-mesh sieve to remove ginger and shallot bits.
COFFEE-RUBBED FLAT IRON STEAK WITH FRESH CREAMED
CORN & BBQ-GLAZED BRUSSELS SPROUTS
By Chef Brooke Williamson
INGREDIENTS
1 ½ Lbs Gold Canyon Premium Wagyu Flat Iron Steak
1 tbsp Aspen Gold Avocado Oil
1 tbsp Shamrock Farms Unsalted Butter
2 Garlic Cloves, skin on and smashed
Flaky Sea Salt, for garnish
Coffee Rub
1 tbsp Four Leaf Roasters Songbird ground
2 tsp Katy’s Kitchen Smoked Paprika
2 tsp Katy’s Kitchen Garlic Powder
1 tsp Katy’s Kitchen Ground Coriander
1 tsp Katy’s Kitchen Ground Cumin
½ tsp Chipotle Powder
1 tbsp Katy’s Kitchen Kosher Salt
½ tsp Katy’s Kitchen Ground Black Pepper
Creamed Corn
5 Ears Fresh Sweet Corn, Shucked
1 tbsp Trifoglio Extra Virgin Olive Oil
1 small Markon Ready-Set-Serve Shallot, minced
4 cloves Markon Ready-Set-Serve Garlic, minced
3/4 cup Shamrock Farms Whole Milk
¼ cup Shamrock Farms Heavy Whipping Cream
¼ cup Amifruit Freeze-Dried Corn, ground into powder
1 tbsp Shamrock Farms Unsalted Butter
3/4 cup Grated Central Formaggio Moliterno Cheese With Truffles
1 ½ tsp Katy’s Kitchen Kosher Salt
For The Brussels Sprouts
1 ½ Lbs Markon Ready-Set-Serve Brussels Sprouts, quartered
2 Tbsp Trifoglio Extra Virgin Olive Oil
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
For The BBQ Glaze
¼ cup Katy’s Kitchen Ketchup
2 Tbsp Katy’s Kitchen Honey
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
1 tbsp Apple Cider Vinegar
2 tbsp Light Brown Sugar
½ tsp Katy’s Kitchen Garlic Powder
½ tsp Katy’s Kitchen Ground Cumin
½ tsp Katy’s Kitchen Smoked Paprika
¼ tsp Chipotle Powder
DIRECTIONS
Preheat the oven to 425°F.
Combine the coffee, paprika, garlic powder, coriander, cumin, chipotle powder, kosher salt and black pepper in a small bowl. Rub the steak evenly with the spice mixture. Let sit at room temperature while preparing the brussels sprouts.
Toss the brussels sprouts with olive oil, kosher salt and black pepper on a sheet pan. Roast until crisp and golden, 20 to 25 minutes.
Meanwhile, combine all the BBQ glaze ingredients in a small saucepan over medium heat. Simmer, stirring occasionally, until thickened and glossy, 6 to 8 minutes.
Remove the brussels sprouts from the oven, toss with the BBQ glaze, and return to the oven for 5 to 7 minutes, until caramelized and sticky.
To make the creamed corn, cut the kernels off one ear of corn and set aside. Grate the other 4 ears of corn on a box grater (use the biggest holes) all the way down to the cob; when you’re done, you should have about 2 cups of glorious corn pulp and juice. Set aside.
Heat the olive oil in a medium saucepan over medium-low heat until it shimmers. Add the shallot and garlic and cook, stirring occasionally, until the shallot is soft and translucent but not browned, 3 to 5 minutes.
Add the milk, cream, freeze dried corn, and the grated corn pulp and juice. Cook, whisking frequently, until the mixture thickens to the creamy texture of grits or loose polenta, 5 to 8 minutes. Stir in the whole corn kernels and butter, remove the pan from the heat, and season with salt. Stir in the cheese and taste to adjust seasoning.
Heat the neutral oil in a large cast-iron skillet over medium-high heat. Add the steak and sear until deeply browned on the first side, 3 to 4 minutes. Flip and add the butter and smashed garlic cloves and baste the steak with the butter. Cook until medium-rare to medium, 3 to 4 minutes more. Transfer to a quarter sheet tray with a rack inside it and let rest for 5 to 10 minutes before slicing against the grain.
To serve, spoon a generous amount of the creamed corn into the bottom of shallow bowls. Arrange slices of the steak on top and top with flakey sea salt. Add a mound of BBQ-glazed Brussels sprouts on top of the steak and drizzle extra BBQ glaze around the steak.
GOLD CANYON PREMIUM VEAL OSSO BUCCO WITH CREAMY POLENTA
INGREDIENTS
1-2 lbs Cooked Gold Canyon Premium Veal Osso Bucco
2 cups Polenta
6 cups Water
4 cups Shamrock Farms Whole Milk
2 cups Shamrock Farms Heavy Cream
DIRECTIONS
1½ tsp Katy’s Kitchen Fennel Seed, ground
1 tsp Katy’s Kitchen Ground Coriander
2½ tsp Katy’s Kitchen Kosher Salt
½ cup Shamrock Farms Unsalted Butter
¾ cup Markon Ready-Set-Serve Fresh Parsley, finely chopped
½ cup Grated Romano Cheese
Heat the Veal Osso Bucco in hot water until warmed through. Remove from the cryo-vac packaging before serving.
In a large pot, combine water, milk, and cream. Add fennel seed, coriander, and salt. Bring to a simmer over medium heat and let simmer gently for 5-10 minutes to infuse the spices.
Slowly whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low.
Simmer gently, stirring frequently, for 30-40 minutes until thick, creamy, and the grains are tender. Add a splash of water or milk if it thickens too much.
Stir in butter and chopped parsley. Adjust seasoning with salt to taste. Add grated Romano cheese and stir to combine.
Let the polenta sit for a few minutes after cooking. Add more water if needed to loosen before serving.
GOLD CANYON PREMIUM PORK CHOPS WITH MUSHROOM RISOTTO
INGREDIENTS
4 Gold Canyon Premium Bone-In Pork Chops
1 tbsp Trifoglio Olive Oil Blend
1 tsp Katy’s Kitchen Kosher Salt
½ tsp Katy’s Kitchen Black Pepper
Mushroom Risotto
3 cups Villa Frizzoni Arborio Rice
2 lbs Markon First Crop Oyster Mushrooms, cleaned and chopped
2 medium Markon Ready-Set-Serve Diced Yellow Onions
DIRECTIONS
For the pork chops, heat flattop to about 400°F.
5-6 cloves Cobblestreet MKT. Garlic, minced
1 cup dry white wine
10-11 cups Katy’s Kitchen Chicken Broth, kept warm
1½ cups Villa Frizzoni Parmesan Cheese, grated
6 tbsp Shamrock Farms Butter, divided
Zest of 2 Markon Essentials Lemons
¼ cup Fresh Markon Ready-Set-Serve Lemon Juice
½ cup chopped Markon Ready-Set-Serve Fresh
Parsley
Salt to taste
Sear 4-6 minutes per side, depending on thickness. Rotate 90° after 2-3 minutes on each side for even caramelization. Internal temperature should reach 145-150°F for medium-well.
For the risotto, keep chicken broth hot on the stove in a separate saucepan.
In a large skillet, melt 2 tbsp butter over medium-high heat. Sauté mushrooms with a generous pinch of salt until browned and moisture has evaporated, about 8-10 minutes. Set aside.
In a large heavy-bottom pot or rondeau, melt 4 tbsp butter over medium heat. Sweat the onions until soft and translucent (5-7 minutes). Add garlic and cook 30 seconds more.
Add Arborio rice and stir to coat, cooking for 2-3 minutes until grains are opaque around the edges.
Pour in white wine and cook, stirring, until fully absorbed.
Stir in warm chicken broth, 1-2 ladles at a time, allowing each addition to absorb before adding more. Stir often. This process will take about 30-35 minutes.
When the risotto is creamy and rice is just tender, stir in mushrooms, Parmesan, lemon zest, lemon juice, and parsley. Season with salt to taste.
GRASS-RUN HANGER STEAK WITH SMOKED CHEDDAR
MASHED RUSSETS AND CARAMELIZED ONION
INGREDIENTS
Hanger Steak
1 each (8 oz) Wagyu Hanger Steak
2 tbsp Aspen Gold Canola Oil
2 tsp Katy’s Kitchen Kosher Salt
1 tsp Katy’s Kitchen Black Pepper
Shamrock Farms Butter
DIRECTIONS
Set your sous vide water bath to 132°F.
Mashed Russets
10 lbs Markon First Crop Russet Potatoes, skin-on, scrubbed, and quartered
8 oz Shamrock Farms Butter
2 cups Shamrock Farms Heavy Cream
2 ½ cups Smoked Cheddar, grated
3 tbsp Atomic Horseradish
2 tbsp Katy’s Kitchen Kosher Salt
French-Style Caramelized Onions
5 lbs Markon Ready-Set-Serve Yellow Onions, julienned
¼ cup Trifoglio Blended Oil
1 tbsp Katy’s Kitchen Kosher Salt
Place hanger steak into a large zip-top bag. Add a few pats of butter to the bag. Seal the bag and sous vide the steak for 2 hours.
Remove the steak from the bag and pat dry. Heat oil in a pan or flattop over high heat. Season the steak with salt and pepper. Sear on all sides until a deep brown crust forms, about 2-3 minutes per side.
Remove from heat and let rest for 15-20 minutes before slicing.
Start the potatoes in a large stock pot filled with cold water and season generously with kosher salt until it tastes like a mild broth. Slowly bring the water to a gentle simmer never a boil to avoid breaking up the potatoes. Simmer until the potatoes are fork tender, then drain and set aside.
Meanwhile, melt the butter into the cream over low heat, ensuring it doesn’t come to a boil. Return the cooked potatoes to the pot and gently smash them, leaving plenty of texture. Pour the warm cream mixture over the potatoes and stir just to combine. Add horseradish, grated smoked cheddar, and salt. Fold everything together until the cheese melts and the flavors are fully integrated. Adjust seasoning to taste.
In a large rondeau, combine the onions, oil, and salt. Cover and cook over low heat for about 20 minutes to allow the onions to sweat. Remove the lid and continue cooking on low, stirring occasionally for 2 to 3 hours. The onions are done when they are a deep golden brown and have taken on a rich, jam-like consistency.
Garnish or serve with onions, cheddar, and horseradish as desired.
PAN-SEARED PIER 22 PREMIUM STRIPED BASS WITH HERBED CHIMICHURRI
INGREDIENTS
Pier 22 Premium Striped Bass
1 cup Trifoglio Olive Oil Blend
½ cup Markon Ready-Set-Serve Cilantro
½ cup Markon Ready-Set-Serve Fresh Parsley
2 tbsp Markon Ready-Set-Serve Garlic
1 tbsp Markon Ready-Set-Serve Shallot
DIRECTIONS
¼ cup Katy’s Kitchen Red Wine Vinegar
1 pinch Red Pepper Flakes
2 tbsp Markon Ready-Set-Serve Lemon Juice
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
Combine parsley, garlic, shallot, red wine vinegar, fresh lemon juice, salt, and pepper in a blender or food processor
Turn on the machine and slowly drizzle in the olive oil until well incorporated. Transfer to a container and refrigerate.
Season the striped bass fillets with salt and pepper.
Heat a pan over medium heat with 1 tbsp of oil. Place the striped bass in the pan and sear for 3 minutes on each side, or until golden brown.
Remove the bass from the pan and pat dry with a paper towel. Place the striped bass on a plate and top with the herbed chimichurri.
PAN-SEARED PIER 22 SIGNATURE BRANZINO WITH GREMOLATA SAUCE
INGREDIENTS
Pier 22 Signature Branzino
1 cup Markon Ready-Set-Serve Fresh Parsley, chopped
¼ cup Markon Ready-Set-Serve Lemon Juice
2 tbsp Markon Ready-Set-Serve Garlic
DIRECTIONS
1 tbsp Markon First Crop Lemon, zested
¼ cup Villa Frizzoni Parmesan Cheese
2 tbsp Trifoglio Olive Oil Blend
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
Combine chopped parsley, chopped garlic, lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and pepper. Place the gremolata in a container and refrigerate.
Season the branzino with salt and pepper on both sides.
Heat a pan with 1 tbsp of olive oil over medium heat.
Sear the branzino on both sides for 3 minutes each, or until done. Remove and pat dry with a paper towel.
Place the branzino on a plate and top with gremolata sauce.
GINGER SOY GLAZED PIER 22 SIGNATURE SCOTTISH SALMON WITH
CUCUMBER MINT SALSA
INGREDIENTS
Pier 22 Signature Scottish Salmon
1 tbsp Markon First Crop Ginger, grated
½ cup Soy Sauce
2 tbsp Katy’s Kitchen Honey
¼ cup Rice Vinegar
1 cup Markon First Crop Cucumber, peeled, seeded, and diced
1 tbsp Markon First Crop Mint
DIRECTIONS
1 tsp Markon Ready-Set-Serve Garlic, chopped
¼ cup Markon First Crop Red Onion, diced
¼ cup Markon Jalapeño Pepper, diced
¼ cup Apple Cider Vinegar
2 tbsp Trifoglio Olive Oil Blend
Katy’s Kitchen Kosher Salt
Katy’s Kitchen Ground Black Pepper
For the glaze, combine grated ginger, soy sauce, honey, and rice vinegar in a bowl and mix well. Place in a container and refrigerate.
In a mixing bowl, add cucumbers, mint, garlic, red onion, jalapeño, apple cider vinegar, salt, and pepper.
Heat a pan with 1 tbsp of oil over medium heat. Season the salmon with salt and pepper. Sear the salmon on each side for 3 minutes or until done. Remove and pat dry with a paper towel. Brush the glaze on top of the salmon. Top with the cucumber salsa to finish.
BURNT ONION & CHILI OIL POACHED HALIBUT IN A MUSHROOM DASHI WITH CRISPY SWEET & SOUR OYSTER MUSHROOMS
By Chef Brooke Williamson
INGREDIENTS
4 6-ounce Pier 22 Seafood CO. Halibut Fillets
2 Markon Ready-Set-Serve Yellow Onions, quartered
2 tbsp Aspen Gold Avocado Oil, plus more to cover
1 tsp Toasted Sesame Oil
4 Markon Ready-Set-Serve Garlic, smashed
4 Dried Bird’s Eye Chiles
4 Sprigs Markon First Crop Fresh Thyme
Kosher Salt
Flaky Katy’s Kitchen sea salt, for garnish
Toasted sesame seeds, for garnish
1 Markon First Crop Lime, cut in half
Mushroom Dashi
4 cups Unsalted Chicken Stock
1 (4x4-Inch) Piece Kombu
¼ cup Bonito Flakes
8 Dried Shiitake Mushrooms
6 oz Markon First Crop Oyster Mushrooms, roughly chopped
2 tbsp Soy Sauce
½ tsp Katy’s Kitchen Kosher Salt
Crispy Mushrooms
12 oz Markon First Crop Oyster Mushrooms, torn into smaller clumps
Neutral oil, Aspen Gold Tallow for frying
6 Markon Ready-Set-Serve Scallions, thinly sliced on the bias
Ice water, for soaking the scallions
Sweet and Sour Glaze
2 tbsp Mirin
2 tbsp Rice Vinegar
1 tbsp Yuzu
1 tbsp Katy’s Kitchen sugar
½ tsp Katy’s Kitchen Kosher Salt
½ tsp Cornstarch
1 tsp Water
DIRECTIONS
Heat the avocado oil and sesame oil in a cast-iron skillet over medium-high heat. Add the quartered onions and sear until deeply charred on all sides, 8 to 10 minutes.
Add the garlic, bird’s eye chiles, thyme sprigs and more avocado oil to cover. Reduce heat to low and simmer gently, uncovered, for 10 minutes. Remove from heat and let cool to room temperature. Strain the oil through a fine mesh sieve and discard solids. Store the Burnt Onion Chili Oil until ready to use.
Season the halibut fillets with kosher salt. Place each fillet in a vacuum-seal bag with enough burnt onion-chili oil to surround it. Vacuum seal the bags. Set a sous vide water bath to 130°F and submerge the sealed halibut and cook for 25 minutes.
While the halibut is cooking, make the dashi by combining the chicken stock, kombu, bonito flakes, dried shiitake mushrooms, oyster mushrooms and salt in a medium saucepan. Bring to a simmer over medium heat. Simmer gently for 15 minutes.
Strain through a fine mesh sieve and discard solids. Stir in the soy sauce and keep warm.
In a small saucepan, combine the mirin, rice vinegar, yuzu, sugar and salt. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch with the water to make a slurry. Stir the slurry into the simmering sauce and cook until thickened and glossy, about 1 minute. Remove from heat.
Heat 2 inches of oil in a deep pot to 350°F or heat a tabletop fryer. Fry the torn oyster mushrooms in batches until golden and crispy, 3 to 4 minutes per batch. Drain on paper towels.
Place scallions in a bowl of ice water for 5 minutes until curled, then drain well and pat dry.
Toss the crispy mushrooms with the sweet and sour glaze.
Remove the halibut from the bag and pat gently with paper towels. Sprinkle each fillet with flaky sea salt and toasted sesame seeds.
In a shallow bowl, place a poached halibut fillet in the center, then ladle the mushroom dashi a quarter to a halfway up the side of the halibut, top with crispy sweet and sour oyster mushrooms and curled scallions. Drizzle leftover chili oil (not from the sous vide bag), on top and around the fish in the dashi broth.
PAN-SEARED PIER 22 PREMIUM TROUT WITH OLD BAY REMOULADE
INGREDIENTS
Pier 22 Premium Trout Fillet
1 cup Katy’s Kitchen Mayonnaise
2 tbsp Old Bay Seasoning
¼ cup Markon Ready-Set-Serve Lemon Juice
1 tbsp Dijon Mustard
1 tbsp Horseradish
1 tbsp Worcestershire Sauce
DIRECTIONS
¼ cup Markon Ready-Set-Serve Fresh Parsley, chopped
2 tbsp Villa Frizzoni Capers, chopped
2 tbsp Trifoglio Olive Oil Blend
To taste Katy’s Kitchen Kosher Salt
To taste Katy’s Kitchen Ground Black Pepper
In a large bowl, combine mayonnaise, Old Bay seasoning, lemon juice, Dijon mustard, horseradish, Worcestershire sauce, parsley, capers, hot sauce, salt, and pepper. Whisk together, place in a container, and refrigerate.
Season the trout with salt and pepper on both sides.
Heat 1 tbsp of oil in a pan over medium heat.
Sear the trout on both sides for 2 minutes each, or until cooked through. Pat dry with a paper towel.
Place the trout on the bottom of the plate and finish with the remoulade.
PIER 22 SIGNATURE SMOKED SALMON WITH CITRUS ARUGULA, SHALLOT, AND CAPERS
INGREDIENTS
3 oz Pier 22 Signature Smoked Salmon
1 oz Markon Ready-Set-Serve Arugula
¼ oz Markon Ready-Set-Serve Shallots, minced
½ oz Villa Frizzoni Capers
1 tbsp Trifoglio Olive Oil Blend
DIRECTIONS
½ tsp Markon Ready-Set-Serve Fresh Parsley
1 tbsp Markon Ready-Set-Serve Lemon Juice
1 pinch Maldon Salt
Mix arugula and lemon juice together and place in the center of the plate.
Lay sliced smoked salmon on top of the arugula. Sprinkle minced shallots and capers on top of the smoked salmon.
Drizzle olive oil on top of the salmon. Sprinkle with chopped parsley and a pinch of Maldon salt.
BANANA COCOA BLISS
INGREDIENTS
1 ½ oz Shamrock Farms Heavy Cream
2 oz Shamrock Farms Chocolate Milk
¾ oz Banana Real Puree Infused Syrup
Banana slices for topping
DIRECTIONS
Mix ingredients together, top with banana slice, serve chilled.
STRAWBERRY COTTAGE CHEESE PARFAIT
From the Shamrock Farms Kitchen
INGREDIENTS
5 lbs Shamrock Farms Cottage Cheese
32 oz Strawberry Puree
½ cup Powdered Sugar
Fresh Strawberries
Granola
DIRECTIONS
Whip Shamrock Farms Cottage Cheese in a food processor. Halfway blended, add strawberry puree and powdered sugar. Layer parfait with fruit, whipped Shamrock Farms Cottage Cheese, then add granola.
HONEY VANILLA WHIPPED COTTAGE CHEESE PARFAIT
From the Shamrock Farms Kitchen
INGREDIENTS
5 lbs Shamrock Farms Cottage Cheese
8 oz Honey
2 tbsp Clear Vanilla
Granola
Blueberries, Blackberries, and Raspberries (or any combination)
DIRECTIONS
Whip Shamrock Farms Cottage Cheese in food processor, add vanilla and honey.
Layer in cup granola first, then Whipped Shamrock Farms Cottage Cheese, and fruit on top.
ÉCLAIR CAKE PARFAIT
By Chef Rene Ramos from Rodelle
INGREDIENTS
For Graham Cracker Crust
2 cups (215 g) Graham Crackers
1 tbsp Rodelle Pure Vanilla Extract
3/4 cup (145 g) Light Brown Sugar
1-½ sticks (168 g) Shamrock Farms Unsalted Butter
DIRECTIONS
For Pastry Cream Filling
8 oz (125 g) Granulated Sugar
1 qt Shamrock Farms Whole Milk
3 oz (90 g) Egg Yolks
4 oz (125 g) Whole Egg
2.5 oz (75 g) Corn Starch
2 oz (60 g) Shamrock Farms Salted Butter
1 tbsp (15 ml) Rodelle Vanilla paste
In a saucepan, dissolve 4 oz of sugar in the milk and bring to a boil
Beat the egg yolks and whole eggs in a stainless steel or plastic bowl.
Sift together corn starch and 4 oz of sugar, then add to the eggs.
Take the hot milk/sugar mixture and pour into eggs very slowly, stirring constantly, to temper the eggs.
After you have tempered the eggs, pour the rest of the milk/sugar mixture back into a pot and bring to a boil stirring constantly.
When thickened, remove from heat. (If you have lumps, run through a fine mesh.) Stir in the butter and the Rodelle Vanilla until well incorporated.
Pour mixture in a stainless steel or plastic bowl to cool down. Stirring constantly. (Best if you have an ice bath to place the bowl in).
When chilled, cover with plastic wrap making sure it is touching the cream to prevent a crust on top.
Store in fridge until time to use.
For the graham cracker crust, add crackers to a food processer and pulse. Pour in melted butter, sugar, and Rodelle Vanilla. Mix until combined.
In a glass cup add graham cracker crust to bottom. Then add some pastry cream and repeat. Top the final layer with chocolate syrup and place in the fridge to chill before serving.
BLACK FOREST TRIFLE
From the Shamrock Farms Kitchen
INGREDIENTS
3 cups Shamrock Farms Heavy Cream
1 cup Shamrock Farms Crema Mexicana Sour Cream
Brownies
White Toque Chocolate Mousse
Katy’s Kitchen Cherry Pie Filling
Powdered Sugar to taste
DIRECTIONS
Whip Shamrock Farms Heavy Cream until soft peaks form then gradually add in Shamrock Farms Crema Mexicana Sour Cream and powdered sugar. Continue to whip until stiff peaks form.
Put in a disposable piping bag with a star tip.
Cut brownies to fit bottom of cup with a circle cutter. Layer brownie first, mousse second, whipped cream third, top with cherry pie filling.
BLUEBERRY CREMA LEMON TART
INGREDIENTS
3 cups Shamrock Farms Heavy Cream
1 cup Shamrock Farms Crema Mexicana Sour Cream
10 oz Blueberry Puree
Fresh Berries
1 ¾ cup Powdered Sugar
Lemon Curd
Tart Shell
DIRECTIONS
Whip Shamrock Farms Heavy Cream until soft peaks form.
Gradually add in Shamrock Farms Crema Mexicana Sour Cream, blueberry puree, and powdered sugar. Mix until stiff peaks form. Transfer mix into a piping bag.
Fill tart shell with lemon curd. Top with blueberry crema whipped cream from piping bag. Add fresh blueberries on top.
WHIPPED CHOCOLATE CHEESECAKE MINI TARTS
INGREDIENTS
8 oz Shamrock Farms Heavy Whipping Cream
8 oz Shamrock Farms Cream Cheese, softened
3/4 cup Powdered Sugar
Amarena Toschi Black Cherries in Syrup
Chocolate Shavings
20-25 Chocolate Tart Shells
DIRECTIONS
Whip Shamrock Farms Heavy Whipping Cream to medium peak.
In a separate bowl of a mixer with a paddle attachment, cream the Shamrock Farms Cream Cheese. On low speed, add the cocoa powder and powdered sugar and mix to combine, scraping down sides.
Fold the whipped cream into the cream cheese mixture until there are no streaks of whipped cream.
Using a piping bag with a round tip, pipe the filling into cooked chocolate tart shells. Top with 1 Amarena cherry and drizzle with the syrup. To finish, garnish with chocolate shavings.
RASPBERRY CHEESECAKE
INGREDIENTS
16 oz Shamrock Farms Cream Cheese
4 tsp Markon Ready-Set-Serve Lemon Juice
1 cup Shamrock Farms Cottage Cheese
2/3 cup Shamrock Farms Sour Cream
2 ½ cups Shamrock Farms Heavy Whipping Cream
2 cups Powdered Sugar
2 tsp Katy’s Kitchen Vanilla Extract
Graham Cracker Tartlet Shells
Raspberry Sauce
DIRECTIONS
In a blender, blend Shamrock Farms Cottage Cheese until smooth. Add room-temperature Shamrock Farms Cream Cheese then Shamrock Farms Sour Cream then blend to combine.
Add Shamrock Farms Heavy Cream, lemon juice and vanilla then blend. Finish by adding the powdered sugar and blend thoroughly.
Pour filling into the graham cracker tartlet shells and top with raspberry sauce. Chill before serving.
3-INGREDIENT NO CHURN ICE CREAM
By Shelby Jenkins from Rodelle
INGREDIENTS
14 oz can Sweetened Condensed Milk
2 tbsp Rodelle Pure Vanilla Extract
1 pint Shamrock Farms Heavy Cream
DIRECTIONS
Place stand mixer bowl, whisk attachment, and mixing bowl in the refrigerator as you gather ingredients Place loaf pan in the freezer until ready to use
In the chilled mixing bowl, whisk together sweetened condensed milk and Rodelle Single Origin Pure Vanilla Extract together in a bowl.
Whip the heavy whipping cream in the chilled bowl of the stand mixer until stiff peaks form. Once stiff peaks have formed, fold the whipped cream into the sweetened condensed milk mixture, do not overmix as you will deflate the whipped cream.
Pour into the chilled loaf pan and cover with a layer of plastic wrap, pressing gently into the top of the ice cream Freeze loaf pan for 6 hours, or preferably overnight
Leave the ice cream out on the counter for 5-10 minutes prior to serving for the best scooping experience.
Chef Note: The faster the ice cream freezes, the less ice crystals have time to form, which will result in a smoother consistency. While chilling all bowls is not necessary, it does help.
DUBAI CHOCOLATE DATES
By Azar Foods
INGREDIENTS
¾ cups Shredded Filo, Or Kataifi
1 tbsp Shamrock Farms Unsalted Butter
⅓ cup Pistachio Butter, Or Biscoff
11 Medjool Dates
DIRECTIONS
With clean hands, gently separate the Filo strands.
1 Bar Dark Chocolate
½ tbsp Coconut Oil
3/2 lb Katy’s Kitchen Raw Shelled Unsalted Pistachios
Heat a pan over medium heat and melt the butter. Once the butter shimmers, add the shredded Filo and stir continuously for 5 to 10 minutes until golden and crispy. Remove from heat and transfer the toasted Filo to a bowl, allowing it to cool.
Melt the pistachio butter in the microwave or using a double boiler until it becomes runny. Mix it with the toasted Filo until well combined.
In a microwave or double boiler, melt the chocolate with coconut oil until smooth and runny.
Slice each Medjool date in half lengthwise, keeping one side intact, and remove the pit.
Spoon the pistachio mixture into the hollowed-out center of each date. Dip each stuffed date into the melted chocolate, ensuring it’s fully coated. Place them on a parchment-lined baking sheet. Sprinkle crushed pistachios on top and freeze until set.
FIOCCHI WITH CHEESE AND PEARS
by Chef Andrea Mantovanelli, Italian National Senior Chef from 2016 to 2017
INGREDIENTS
300 g Cheese and Pear Fiocchi
Approx. 400 g Dried Fruit of Choice (Apricots, Sultanas, Figs, Goji, Etc.)
Trifoglio Olive Oil Blend, for frying
For the spiced caramel
200 g Caster Sugar
40 g Water or Ice
Markon Essentials Orange Zest
2 Cloves
1 Small Cinnamon Stick
For the Parmigiano gelato
500 g Shamrock Farms Heavy Cream
120 g Brown Sugar
120 g Parmigiano Reggiano
DIRECTIONS
For the spiced caramel, caramelize the sugar until it reaches the desired color. Remove from heat, add cold water or the equivalent of ice, then combine the different spices.
For the Parmigiano gelato, bring the cream with the sugar to a boil, add the Parmigiano and leave to cool after mixing everything well. Place in the freezer or pour into churner.
In the meantime, cut the dehydrated fruit to taste and soak in warm water to reduce the sugar content. Thaw the cheese and pear Fiocchi® and fry in oil heated to the right temperature; when golden brown, dry on paper towels.
Place the fruit salad in jars, drizzle with caramel and lay the crispy Fiocchi® on top. Accompany with gelato and garnish as desired.
BLUEBERRY LAVENDER ITALIAN SODA
INGREDIENTS
1 oz Shamrock Farms Heavy Cream
¾ oz Blueberry Puree
1 oz Lavender Monin Syrup
1 ½ oz Soda Water
Shamrock Farms Aerosol Whipped Cream for Topping
DIRECTIONS
Mix ingredients together, top with whipped cream, serve chilled
NELLIE MELBA MOCKTAIL
From the Kitchen of White Toque
INGREDIENTS
1.7 oz White Peach Puree
0.5 oz Vanilla syrup
1.5 oz Pistachio syrup
4 oz Kombucha
0.6 oz Raspberry Puree on top
DIRECTIONS
Mix ingredients together Serve in a tumbler over ice. Garnish with Rosemary sprig or star anise
THE DIRTY EARL
From Four Leaf Roasters
INGREDIENTS
2 oz Four Leaf 3:1 Cold Brew Concentrate
2 Trescerro Earl Grey Tea Bags
0.5 oz Monin Vanilla Syrup
4 oz Boiling Water
Ice
DIRECTIONS
Place 2 tea bags into a cup, add 4 oz boiling water, and let steep for 4 minutes to produce a tea concentrate.
Remove tea bags after steep, add 4 oz ice to cool and dilute concentrate.
Add 2 oz Four Leaf 3:1 Cold Brew Concentrate and 0.5 oz (1.5 pumps) Monin Vanilla syrup. Mix and top with ice.
