4th of July Recipes
Created By: Executive Chef Tony Schmidt
Cajun Corndogs 1 Ea Ridgecrest 2:1 Black Angus Frank 3 Ea Bamboo Skewers 3 Oz Conway Remoulade Sauce A/N Batter (Recipe below) A/N Oil for fryer or pot A/N Marliss Blackened Fish Seasoning 1. Skewer the frank lengthwise. 2. Season the batter with the blackened spice. 3. Dip into the batter and deep fry until golden brown, about 5 minutes. 4. Serve alongside the remoulade.
Batter 1 C Yellow Cornmeal 1 C AP Flour 1/4 T Salt 1/4 T Black Pepper 1 T Sriracha 1/4 C Sugar 4 t Baking Powder 1 Large Egg 1 C Whole Milk 1. Combine all ingredients.
Seafood Wedge Salad 1 Head Roma Crunch Lettuce 2 Oz Diced Tomato 2 Oz Julienne Bacon 2 OZ Cooked Baywinds 71/90 Shrimp 2 OZ Lump Crabmeat 2 Ea Empires Treasure 10-20 Dry Pack Scallops 2 Oz Heirloom Cherry Tomato, Cut in ½ 2 Oz Dressing, recipe below 1. ¼ The Lettuce, leaving the core intact. Toss in olive oil, salt and pepper. Quickly grill on a hot chargrill for 15 second per side. 2. Sear the scallops very hot until cooked through, serve warm. 3. Place the lettuce on a plate and garnish with seafood and vegetables. 4. Finish with the dressing. 2 t Anchovy Paste 2 Garlic Clove, Smashed 3/4 C Mayonnaise 3/4 C Sour Cream 1 C Chopped Parsley 1/4 C Chopped Tarragon 1 Ea Avocado, Cored and Skin Removed ¼ C Chopped Chives 3 T Buttermilk T.T. Salt and Black Pepper 1. Combine all ingredients in a blender.
Pimiento Cheese Stuffed Burger 2 Ea Braveheart 4:1 Angus Patties 1 Ea Ace Bakery Craft Burger Bun 3 Oz Pimiento Cheese, Recipe Below 1 Ea Roma Gourmet Onion Ring 2 Oz Piancone Roasted Red Pepper Garlic Dressing 1. Place the pimiento cheese on one of the patties, leaving enough room on the edges to join the two patties. Place the other patty on top and seal the edges. 2. Sear on a hot griddle to desired doneness. Toast the bun in butter. 3. Top with the onion ring and dressing and serve with your favorite side. Pimiento Cheese 1.5 C West Creek Mayonnaise 1.5 C West Creek Cream Cheese 1.5 C West Creek Natural Sour Cream As Desired, Chipotle Hot Sauce 1 Sweet Onion, Grated 2 C West Creek Sharp Cheddar 2 C West Creek Mild Cheddar 2 C Roma Shredded White Cheddar 3 T Roma Granulated Onion 2 T Roma Granulated Garlic 1 T Kosher Salt 1 T Black Pepper 2 C Roma Roasted Red Peppers, Diced 1. Heat cream cheese until soft. Add mayo, sour cream, peppers, hot sauce, spices & onion. 2. Add the cheeses. Adjust cheese quantity based on desired consistency.
Happy
4th of July Please contact your Performance Foodservice Area Manager for more information.