4th of July Recipes

f J o u h ly t 4 RECIPES

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.

2.

3.

4.

Skewer the frank lengthwise Season the batter with the blackened spice Dip into the batter and deep fry until golden brown, about 5 minutes 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

Summer Chicken Salad 3 Lb West Creek Rotisserie Chicken 3.5 C Celery, Small Diced 2 C Sweet Onions, Minced 4 C Red Seedless Grapes, Cut in 1/2 2 C Toasted Walnuts 3 C West Creek Whole Egg Mayonnaise 2 T Celery Leaves, Chiffonade A/N Salt and Pepper 1. Combine all ingredients 2. Let sit overnight.

3. Serve cold.

Lobster Salad WITH PICKLED AVOCADO, BLISTERED TOMATOES, SHAVED BRUSSELS & A GREEN GODDESS DRESSING 1/2 Lb Baywinds Lobster Meat 2 Oz Kale Blend 2 Oz Haricot Vert, Roasted, Cut on Bias 2 Oz Green Goddess Dressing A/N Cornbread Croutons A/N Micro Greens 1/2 Oz Radish, Julienne

1/4 C Pickled Avocado (Recipe on next page) 2 Oz Superfood Blend 2 Oz Blistered Grape Tomato (Recipe on next page) 1 Oz Shaved Brussel Sprouts (Recipe on next page) 4 Ea Pearl Onions, Roasted with Salt and Pepper

1. Toss kale and superfood blend in 1 Oz dressing. Reserve remaining for plating.

2. Toss lobster with dressing until coated 3. Plate with remaining ingredients

Green Goddess Dressing 2 t Anchovy Paste 3/4 C Mayonnaise 1 C Parsley, Chopped 1/4 C Chives, Chopped 1 T of Salt and Pepper 1. Combine all ingredients in a blender.

2 Garlic Cloves, Smashed 3/4 C Sour Cream 1/4 C Tarragon, Chopped 3 T Buttermilk

Lobster Salad CONTINUED Pickled Avocado 1 C Sherry Vinegar 1/2 C Granulated Sugar 1/2 t Whole Black Peppercorns 2 Firm Avocados, Peeled and Sliced 1 T Shallot, Minced 1 T Chives, Rough Chopped

1 C Water 1 T Kosher Salt 1/2 t Red Pepper Flakes 1 Clove Garlic, Smashed 1/2 t Mustard Seeds

1. Bring the vinegar and all ingredients except avocado to a boil. Remove and let cool.

2. Place avocados into a mason jar and cover with the liquid 3. Let stand for four hours

Brussel Sprouts 2Oz Shoved Brussel Sprouts 1/2 t Meyer Lemon Juice

1 t Unfiltered Olive Oil A/N Salt & Pepper

1. Combine and let sit for 10 minutes

Blistered Grape Tomatoes 2 Lb Grape Tomato 2 T Olive Oil 2 Cloves Garlic, Smashed

2 Ea Chili Flakes A/N Salt and Pepper 1 Sprig Thyme

1. Combine all ingredients and place into 450 degree oven for 10 minutes or until tomatoes burst.

Roasted Banana Pudding WITH ALL BUTTER CHOCOLATE CHIP HERITAGE OVENS COOKIES

4 C Half & Half 6 T Corn Starch 1 T Real Vanilla Paste 4 T Unsalted Butter 1.5 Ea Lemon A/N Heritage Ovens Homestyle All Butter Chocolate Chip Cookies

2 C Heavy Cream 10 Ea Large Egg Yolks 1 t Salt 1.5 C Sugar 3 Ea Bananas Roasted

1. Place the bananas in a 325 degree oven and roast for 20 minutes - the peels will turn black 2. Combine the heavy cream, half & half, salt, and 1 C of sugar. Bring to a simmer then turn off heat.

3. Comine the egg yolks, cornstarch, and remaining sugar in a large bowl.

4. Slowly add 16 Oz of the hot dairy mixture to the egg yolk mixture and mix well. Add the liquid in small doses to keep the eggs from scrambling 5. Return the dairy mixture to a low heat and slowly add the egg mixture to it, stirring constantly. Continue to stir until the mixture has large bubbles in it and thickens fully 6. Remove mixture from heat and and stir in butter and vanilla 7. Place 1.5 of the roasted bananas and the juice of 1/2 a lemon into a food processor and puree until very smooth 8. All 1/2 of the pudding mix and puree until incorporated. Pour into a large baking dish and repeat the process with the remaining bananas and pudding mixture.

9. Place sheet of plastic wrap directly on top of the pudding mixture and place immediately under refridgeration in metal container to cool quickly 10. To assemble, layer the puding, sliced fresh bananas and crumble cookies in the serving dish of your choice.

Happy INDEPENDENCE DAY See your PERFORMANCE Foodservice Area Manager for more details on our 4th of July Specials www.performancefoodservice.com/miltons