Holiday Recipes
from the kitchen at Performance Foodservice - Florence
Cheese Tequenos
with Guasacaca Avocado Dip
Humberto Guardiola, CEC, MHM
Serves: 12
Ingredients Avocado Dip (Guasacaca) 10 oz Contigo® Avocado Pulp #625690 2 oz Green Bell Pepper - chopped .5 oz Peak® Cilantro - chopped #855550 .4 oz Parsley - chopped 3 ea. Garlic Cloves - chopped 4 oz Onion - small diced 1.5 fl/oz Red Wine Vinegar 2 fl/oz Olive Oil Salt & Pepper 36 ct Contigo® Cheese Tequenos #1053133
Method 1. In a food processor, combine the avocado, green bell pepper, cilantro, parsley, garlic, onion, and red wine vinegar. 2. Puree until finely chopped. With the motor running, slowly drizzle in the olive oil until smooth and emulsify. Season with salt and pepper. Cover and refrigerate. 3. Fry the frozen Contigo® 4oz Cheese Tequeños for 3 to 4 minutes, until deep golden brown and crisp. 4. Serve 3 tequeños per portion and 3 oz of the Guasacaca Avocado Dip.
Bacon-Wrapped Glazed Sweet Potato Bites
Kathleen Sodoma, RDN Ingredients
20-24 Appetizers
2 large Peak® Sweet Potatoes - peeled & cut into 1-inch cubes #568670 12 slices West Creek® Bacon - cut in half #382880 2 tbsp Maple Syrup 1 tbsp Olive Oil ½ tsp Smoked Paprika ¼ tsp Black Pepper Toothpicks
Method
1. Preheat oven to 400°F. 2. Toss sweet potato cubes with olive oil, maple syrup, paprika, and pepper. 3. Wrap each cube with a half slice of bacon and secure with a toothpick. 4. Place on a parchment-lined baking sheet. 5. Bake for 25 to 30 minutes, turning once, until bacon is crisp and sweet potatoes are tender. 6. Drizzle with a little extra maple syrup before serving if desired.
Chicken Tinga Rice Croquettes with Chipotle Aioli
Humberto Guardiola, CEC, MHM
15, 1.5 oz Croquettes
Fiesta Rice Ingredients
Chicken Tinga Ingredients
8 oz Contigo® Jasmine Rice #727552 12 fl oz Chicken Stock #957001 3 oz Medium Diced Onions 1 oz Peak® Garlic - chopped #283987 6 oz Contigo® Fire Roasted Salsa #493485 1.5 fl oz West Creek® Canola Oil #897350 1 tbsp Annatto & Coriander Seasoning #251580 1 tbsp Kosher Salt 1 /2 tbsp Black Pepper 1 tbsp Peak® Cilantro - chopped #855550
1 lb West Creek® Boneless Chicken Thighs - cleaned #158758 8 fl oz Contigo® Birria Base #176490 8 fl oz Chicken Stock #957001 2 oz Chiptole - chopped 2 oz Onion - diced 1.5 fl oz West Creek® Canola Oil #897350 3 oz Peak® Cilantro - chopped #855550 Salt & Pepper to taste
Method
1. Sweat the onion until translucent, add chipotle, and sweat until aroma. 2. Add stock and birria base. Bring to a slow simmer. 3. Add chicken thighs and cook for 35 minutes or until fully cooked. 4. Remove chicken and let cool slightly before pulling. 5. Reduce braising liquid by 1/3 to allow flavors to concentrate. 6. Re-introduce the pulled chicken thighs. 7. Adjust seasoning and hold hot for service or rapidly cool for storage.
1. In a hot saucepan, sauté onions, garlic and rice, stirring constantly. 2. Add the broth, seasonings and fire roasted salsa. Once it is boiling, cover and simmer for 35 minutes or until the rice this fully cooked. 3. Add the fresh cilantro and adjust the seasoning if necessary.
Chipotle Aoli Ingredients 2 fl oz West Creek® Canola Oil #897350 2 ea Peak® Garlic Cloves - peeled #283987 3 oz Contigo® Chipotle in Adobo - chopped #171113 2 tbsp Peak® Cilantro - chopped #855550 2 fl oz Lime Juice 8 oz Mayonnaise Salt & Pepper to taste
Method 1. In a blender, add oil, garlic, lime juice and chipotle. Puree until smooth. 2. Add mayonnaise and blend until well mixed. Season to taste with salt and pepper. 3. Place in a squeeze bottle for service.
Method
Assembling Chicken Tinga Croquettes Method 1. In a large bowl, combine the fiesta rice and chicken tinga with 4 oz of sharp cheddar cheese and 4 oz of grated cotija cheese. Mix until well combined. 2. Form 1.5-2 OZ balls. 3. Dredge with Perfectly Southern breading mix, reserve for service. 4. Just before service, dip in a perfectly southern batter and fry for 2-3 minutes or until golden brown. 5. Place 3 croquettes per portion and drizzle the chipotle aioli on top.
David McGurn, CEC, CCA Ingredients 12 each Empire’s Treasure® Sea Scallops U15 #656543 2 tbsp 75/25 Blended Oil 13 each Tartlet Shell #1006751 4 each Peak® Sweet Potatoes - peeled, boiled, and pureed #568670 2 tbsp Nature’s Best® Butter #157187 ¼ cup Magellan® Candied Pecans #656788
Compote
1 large Honeycrisp Apple - peeled and ¼ -inch diced 2 Granny Smith Apples, peeled and ¼ -inch diced 1 tbsp Nature’s Best® Butter #157187 ¼ cup Light Brown Sugar 2 tbsp Maple Syrup ¼ cup Apple Cider 2 tbsp West Creek® Dried Cranberries - chopped #371251 1 tbsp Fresh Lemon Juice 1 tsp Orange Zest ½ tsp Ground Cinnamon ¼ tsp Ground Ginger Pinch of Ground Cloves Pinch of Kosher Salt 1 tbsp Fresh Thyme Leaves
Method Compote 1. Melt butter in a sauté pan over medium heat. 2. Add apples and cook for 4–5 minutes, stirring occasionally. 3. Add brown sugar, maple syrup, apple cider, cranberries, lemon juice, orange zest, cinnamon, ginger, cloves, and salt. 4. Simmer gently for 12–15 minutes until the apples soften but still hold some texture. 5. Stir in bourbon (if using) and cook 1 minute more. 6. Remove from heat and fold in fresh thyme. 7. Cool slightly before serving or refrigerate and reheat as needed.
Tart Components 8. Combine one tart shell and candied pecans in food processor and pulse until chopped medium fine, set aside for garnish. 9. Lay tart shells out on baking sheet and set aside until ready to fill. 10. Make pureed sweet potatoes ensuring that they are drained well and properly seasoned with lots of butter and S&P. Transfer to piping bag and keep hot. 11. Remove adductor muscle from scallops and set aside. 12. Heat skillet over medium high heat, add 2 T oil to pan, carefully place scallops in pan, sear about 1 ½ minutes per side. 13. Remove from pan immediately and place on plate. 14. Place tart shell on serving plate, pipe a small amount of potatoes to fill bottom, place one scallop on each, top with small amount of apple compote, sprinkle with pecan crumbs.
Chef’s Notes Garnish with micro greens and drizzle the plate with extra liquid from the compote if desired.
Seared Empire’s Treasure® Scallop Tarts
Blue Point Oysters
with Cranberry Mignonette
Mark Turner, CEC Ingredients 6 each Fresh Catch® Blue Point Oysters - shucked in the shell #814214 2 tbsp Piancone® Red Wine Vinegar #434903 ½ tsp Shallot - minced 1 tbsp Cranberry Sauce 1 each Peak® Jalapeno - sliced thin #274336 18 each Pomegranate Seeds ½ tsp Chives - sliced
Method
1. Shuck the oysters. 2. Mix the vinegar, cranberry sauce and shallots. 3. Ladle the vinegar sauce over the oysters. 4. Garnish with the jalapeno, chives and the pomegranate seeds.
Cioppino Richard Anderson
Serves: 6 Servings
Ingredients
3 cups Piancone® Italian Passata #1058183 2 cups Roma® Ocean Clam Juice #284152 1 cup Piancone® White Cooking Wine #609635 1 tbsp Ridgecrest® Vegetable Base #953871 4 cloves Peak® Whole Peeled Garlic Sliced Thin #283987 2 oz Piancone® EVO #1030551 2 each Shallots - sliced & chopped #428478 1 Peak® Jumbo Yellow Onion - chopped #866541 1 tsp Roma® Crushed Red Pepper #264698 1 lb Empires Treasure® Cherry Stone Clams #1012902 1 lb Empires Treasure® 2 oz Cod Fillets #580942 1 lb Empires Treasure® Whole Black Mussels #859737 1 lb Bay Winds® 26-30 Tail Off Shrimp #421121 2 tbsp Nature’s Best® Unsalted Butter #157189
Method
1. In a heavy walled stock pot or Dutch oven, heat olive oil and add sliced fennel, shallots and onion. Simmer for 5-8 minutes or until onions are soft. 2. Add Garlic, Red Pepper. Then add the White Wine, Clam Juice, Vegetable Base, and Passata. Add salt and pepper to taste. 3. Bring to a boil and then reduce heat and simmer for 30 minutes (you can make the broth ahead of time – up to two days prior). 4. Next add clam and mussels to the liquid and simmer for 5 minutes or until shells start to open. 5. Add Cod and Shrimp and simmer for another 5 minutes. Turn off heat. Stir in butter.
Empire’s Treasure® Lobster Tostada with Contigo Chimmichurri
Mark Turner, CEC
Serves: 1 Serving
Ingredients
2 oz Empires Treasure® Lobster Meat #409875 ½ oz Village Garden® Chipotle Aioli #1040124 ¼ oz Peak® Shredded Cabbage #871015 1 Contigo® Corn Tortilla #162341 Contigo® Roasted Street Corn Dip #210673 ½ oz Contigo® Chimichurri Sauce #556456
Method
1. Mix the thawed lobster with the aioli sauce and the cabbage mix. 2. Fry the corn tortilla and reserve for service. 3. Spread the warm corn dip on the plate and top with the corn tortill. 4. Place the lobster salad on top of the corn tortilla. 5. Drizzle the chimichurri sauce around the plate. 6. Garnish with fresh cilantro.
David McGurn, CEC, CCA Ingredients
Holiday Baked Ham with Mulled Wine Glaze
1 each 7.5 avg Ridgecrest® Carving Ham Nat #189728 1 cup Rejuv® Cranberry Juice #991054 1 cup Dry Red Wine (Merlot or Cabernet) ½ cup Whole Berry Cranberry Sauce ¾ cup Dark Brown Sugar ¼ cup Maple Syrup Zest and Juice of 1 Orange 1 tbsp Dijon Mustard 1 tsp Cinnamon ¼ tsp Ground Cloves ¼ tsp Ground allspice 1 sprig Fresh Rosemary 1 tbsp Unsalted Butter
Method
1. Remove ham from package, score, and allow rest out of refrigeration for 30 minutes. 2. Cover and bake at 325°F for 1 ¼ hours. 3. Combine cranberry juice, wine, cranberry sauce, brown sugar, maple syrup, orange zest, orange juice, dijon, cinnamon, cloves, allspice, and rosemary in a saucepan. 4. Bring to a simmer over medium heat. 5. Reduce by about half, stirring occasionally, until thick and syrupy (20–25 minutes). 6. Remove rosemary and whisk-in butter. 7. Remove ham from oven, uncover, and brush with glaze every 10-15 minutes during last 45 minutes of cooking.
Allegiance® St Louis
Rib Crown
with Dried Fruit Cornbread Stuffing & Apricot Demi Glaze
Mark McNeely Mark Turner, CEC Ingredients
Serves: 8-10 Servings
Fruit & Nut Cornbread Stuffing (see recipe) 2 - 3.75 dn Allegiance® Pork St Louis Rib Racks #464540 Scored & tied in a round 1.5 cups Apricot Demi Glaze (see recipe)
Method
1. Score the Rib bones of the roast and tie the end bones with butcher’s twine to make the circular roast. The last two outside bones will be tied together. 2. Place the pork roast on a greased pan and place the prepared stuffing inside the center of the rack in a 350°F oven. Roast the meat until internal temperature of 155°F, then rest the meat before you slice it. 3. After the roast has rested, slice between the bones and cut 10 portions. 4. Plate a 3.2 oz portion of the stuffing on each plate and top with 3 pork ribs and drizzle 1 oz of the sauce over each pork chop.
Apricot Demi-Glaze Ingredients ½ cup Apricot Preserves 1.5 cups Ridgecrest® Demi-Glaze #1052146
Method
1. Mix the two sauces together in sauté pan and simmer.
Cornbread Stuffing with Dried Fruit & Nuts Ingredients 4 cups Corn Bread - cooked, broken into pieces ½ cup Dried Mixed Fruit soaked in ½ cup orange juice overnight ¼ cup Butter - clarified 3 tbsp Onion - diced 1.5 tbsp Celery - diced 1.5 tbsp Carrot - diced ¼ cup Pecans or Walnuts - chopped rough ¼ cup Fresh Thyme, Sage, Parsley - chopped & mixed 2 Eggs ½ Whole Milk Chicken Stock Salt and Pepper
Method 1. Mix the cornbread with milk and egg then reserve. 2. Heat the butter and sauté the onion, carrot, celery for a few minutes until about ½ cooked, add the soaked fruit mix and the herbs, and continue to cook for one minute then cool. 3. Mix the cooled vegetables with the cornbread mix and season with the nuts, salt, and pepper. Add chicken stock to moisten the stuffing as needed.
Holiday Stuffed Butternut Squash
Robert Stegall-Smith, CEC, CCA
Serves: 8 Servings
Ingredients 4 Butternut Squash – halved and seeds removed #333294 3 tbsp Piancone® Extra Virgin Olive Oil #1030551 Salt and Pepper to taste 1 lb Roma® Bulk Sweet Italian Sausage #563295 1 Peak® Onion – diced #866541 1 Peak® Red Pepper – diced #264698 1 stalk Peak® Celery – diced #865029 1 tbsp Roma® Minced Garlic #848047 4 cups Piancone® Panettone - cubed ½ cup West Creek® Chicken Broth #873948 ¼ lb Bacio® Whole Milk Mozzarella - shredded #287632 ¼ cup Raffinato® Parmesan #246295 1 tsp Dried Sage 1 Nature’s Best® Egg #157435
Method 1. Rub the squash with oil and season with salt and pepper. 2. Place cut side down in a baking pan with ½ cup of water. Cover with foil. 3. Bake in a 375°F oven for 45-60 minutes until tender. Cool. 4. Cook the sausage. Remove from the pan, wiping out excess grease. Set aside. 5. Heat some olive oil in the pan and sauté onion, peppers, celery and garlic until soft. 6. In a mixing bowl, combine the sausage, vegetables, bread cubes, chicken broth , sage and egg. 7. Stir in half of the cheese. 8. Stuff the Butternut Squash halves with the mixture. Top with the remaining cheese. 9. Place in the oven for 25 minutes to reheat and melt the cheese.
Bobby Caraway
Serves: 8 Servings
Ingredients 1 Pouch Roma® Alfredo Sauce #900123 1 Box West Creek® Chicken Broth #873948 1 Package Piancone® Imported Potato Gnocchi #233293 1.5 lb - 2 lb Leftover Turkey 8 oz Ultimo® Shaved Parmesan Cheese #608277 3 oz Fresh Garlic - diced #551084 16 oz West Creek® Spinach - chopped #397573 or sub with Baby Broccolini or West Creek® Green Peas 1 oz Roma® Italian Seasoning #264708
Method 1. Combine all ingredients into a large pot. Note: Most of the ingredients are already fully cooked. 2. Heat the soup over a med heat till 165°F. 3. Let simmer for a bit for enhanced flavor.
Turkey Alfredo Soup
Pumpkin Grits
with Pit Smoked Turkey and Cranberry Mojo Sauce
Robert Stegall-Smith, CEC, CCA
Serves: 8 Servings
Ingredients
6 cups Water 2 cups Nature’s Best® Heavy Cream #199406 2 tsp Salt 2 cups West Creek® Quick Grits #531889 2 cups Pumpkin Puree 1 tbsp Pumpkin Pie Spice 4 oz Nature’s Best® Butter #157189 24 – 2 oz slices Ridgecrest® Pit Smoked Turkey Breast - warmed #1012553 3 cups Cranberry Mojo Sauce (see recipe below) - warmed
Method 1. Bring the water, cream and salt to a boil. 2. Stir in the grits. Reduce heat to a simmer. 3. Continue to stir as the grits cook – 8 to 12 minutes. 4. Mix in the pumpkin and pumpkin spice. 5. Stir in the butter. 6. Portion into 8 plates or bowls. Top with three slices of turkey. Drizzle sauce over the plate.
Mojo Sauce Ingredients
28 oz Cranberry Sauce ½ cup Asian Pride® Rice Wine Vinegar #607079 1 tsp Peak® Garlic - chopped #283987 1 tsp Peak® Jalapeño - minced #274336 1 tbsp Magellan® Lime Juice #1059086 1 tsp Contigo® Chipotle Pepper - chopped #171113 1 tbsp Fresh Peak® Cilantro - chopped #855550
Method 1. In a pot over medium heat, add the cranberry sauce, vinegar, garlic and lime juice 2. Melt together. Stir in jalapeno, chipotle and cilantro.
Thanksgiving Leftover Pizza
Richard Anderson Ingredients
1 Roma® 24 oz Dough Ball #541961 1 lb Bacio® Shredded White Cheddar Blend Cheese #622414 1 cup Turkey Gravy Mix #362976 1 cup West Creek® Mashed Potatoes #480499 1 cup Herb Stuffing Mix #22170 1 ½ cups West Creek® Turkey Breast Browned in Oil #87418 1 cup West Creek® Dried Sliced Cranberries #371251 1 oz Piancone® Balsamic Glaze #434904
Method Stretch dough ball into a large square 16x16 Sicilian Pizza Pan and par-bake for 10-12 minutes at 450°F. 2. Once crust has cooled, mix the Turkey Gravy as per directions and spread over the crust. 3. Spread the cheese on top of the gravy. 4. Dice or shred turkey breast and spread evenly. 5. Prepare stuffing mix and add to the top of the pizza. 6. Dollop mashed potatoes with a small ice cream scoop onto the pizza. 7. Sprinkle sliced cranberries. 8. Bake at 450°F for 10 minutes or until you see the stuffing crisping in the oven. 9. Allow to cool for a few minutes, then drizzle with Balsamic Glaze. 10. Cut into squares and serve while warm. 1.
Surety Prime Rib Slider ®
with Cranberry Mayonnaise
Mark McNeely
Serves: 90
Ingredients Surety® Ribeye Loin #538439 ½ cup Peak® Garlic - chopped #283987 ½ cup Thyme - chopped ¼ cup West Creek® Kosher Salt #1017111 ¼ cup Contigo® Black Pepper #186855
Method 1. Rub the loin with the seasonings and roast @ 325°F in a pre-heated oven until internal temperature of 125°F, cool and slice.
Cranberry Mayonnaise Ingredients 1 cup Craisins 1 cup Orange Juice 2 cups West Creek® Mayonnaise #201349 ¼ cup Peak® Basil - chopped #855570
Method 1. Cook the craisins in the orange juice until almost dry and cool. 2. Mix all the ingredients together and refrigerate.
Sliders Method 1. Thinly slice 1.5 oz ounce pieces of the beef and place on the slider roll (Heritage Ovens® #254034). 2. Place 1 tbsp of mayo inside the roll and serve.
Peak Stuffed Mushrooms ®
Kyle McClurg Ingredients 2 ea Peak® Portobello Mushroom Caps #427937 3 oz Peak® Kale #427678 3 oz Peak® Red Onion - diced #867181 1 tsp Garlic - diced #551084 1 tsp Peak® Parsley #248354 8 ea Peak® Grape Tomato #328742 1 1/2 tbsp. Nature’s Best® Butter, Unsalted #157189 1 /4 cup Piancone® Alfredo Sauce with Pecorino - warmed #154905 2 tbsp Nature’s Best® Cream Cheese #999952 8 oz Piancone® Marinara Sauce #261212 2 tbsp Roma® Breadcrumbs #564879 ¼ cup West Creek® Croutons SM #321341 5 tbsp Roma® Parmesan Cheese Grated #232190 1. 2.
Method
Pre heat oven to 400°F. Add butter, onion and garlic to a saute pan and cook for 1-2 minutes while stirring. 3. Place kale and grape tomatoes in the pan and continue to cook, stirring for 1-2 minutes until kale has softened. 4. Pour in alfredo sauce and slowly fold in the cream cheese to thicken. Remove from the direct heat. 5. Add parsley and two tablespoons of breadcrumbs and croutons into the stuffing mixture, toss gently to mix, then refrigerate. 6. Gently scrape the portobello mushroom gills with a spoon. Drizzle with a little oil, season with salt and pepper. 7. Heat oven to 400°F. Place mushroom caps in the oven for 8-10 minutes to soften. Remove from the oven and cool. 8. In a bowl, combine remaining breadcrumbs, parmesan cheese, and a little oil to bind. Set aside. 9. Portion the stuffing mixture into the two mushroom caps. Sprinkle the top of stuffing with the parmesan mixture. 10. Bake the mushrooms in a pre-heated 400°F convection oven for 8-10 minutes until stuffing is above 135°F internal temperature. 11. Spoon 3 oz of warm marinara sauce on the bottom of two pasta bowls or entrée plates. Place one stuffed mushroom in the center of each bowl or plate.
Peak Parmesan Lemon Roasted Broccoli ®
Kyle McClurg Ingredients 1, 12 oz Peak® Broccoli Florets #880569 1 1/2 tbsp Olive Oil 1/2 tsp Salt 1/4 tsp Black Pepper 1 tbsp Diced Garlic #551084 1/4 cup Roma® Parmesan Cheese -freshly grated #246866 2 tbsp Lemon Juice #337069 1 tsp Piancone® Calabrian Chili with Oil #1029811
Method 1. Preheat the oven to 425°F and place a large sheet pan inside while it heats. 2. Carefully remove the hot pan, drizzle lightly with olive oil, and add the broccoli florets directly onto the pan. 3. Drizzle with remaining olive oil, then sprinkle with salt, pepper, and diced garlic. Toss lightly to coat. 4. Roast for 18–20 minutes, until edges are golden and broccoli is tender-crisp. 5. Sprinkle parmesan evenly over the broccoli and return the pan to the top rack for 2–3 minutes, until cheese melts and turns lightly golden. 6. Remove from the oven and squeeze fresh lemon juice over top before serving.
Thanksgiving Eve Pumpkin Pizza Pie Bobby Caraway
12/12” Pizzas
Ingredients
12 each Ultimo® NY Pizza Crust 12” #102719 1 can Pumpkin Solid #19000 56 oz Nature’s Best® Evap Milk #515396 35 oz West Creek® Vanilla Inst Pudding #326263 3 tsp Roma® Ground Cinnamon #628207 1 Bottle Caramel Dessert Sauce #88182 1.5 oz Pumpkin Spice #986244 2 bag Mini Marshmallow #74634 12 oz Magellan® Candied Walnut Pieces #1042615
Method
1. Pre-heat oven to 475°F. 2. In a large mixing bowl, combine pumpkin, evap milk, vanilla instant pudding, ground cinnamon, and pumpkin spice. Mix until smooth. 3. Thinly spread the pumpkin pie filling onto your pizza crust. 4. Cover the pizza with a layer of mini marshmallows and top with walnuts 5. Bake for 4 ½ to 5 min (until marshmallow is gooey). 6. Take out of oven and drizzle with caramel sauce. 7. Let cool for a few minutes and enjoy!
Kathleen Sodoma
Serves 10-12
Ingredients 8 oz Dark Chocolate - chopped ½ cup Nature’s Best® Unsalted Butter #157189 ¾ cup West Creek® Sugar #268806 4 large Nature’s Best® Eggs #157436 1 tsp Vanilla Extract ¼ tsp Peppermint Extract ¼ cup Unsweetened Cocoa Powder Powdered Sugar or Crushed Candy Canes for garnish
Method 1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper. 2. Melt chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth. 3. Remove from heat and whisk in sugar. 4. Add eggs one at a time, mixing well after each addition. 5. Stir in vanilla, peppermint extract, and cocoa powder. 6. Pour batter into the prepared pan. 7. Bake for 25 to 30 minutes, until the center is just set. 8. Cool completely before removing from the pan. 9. Dust with powdered sugar or sprinkle with crushed candy canes.
Gluten Free Chocolate Flourless Peppermint Torte
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