F O O D
&
B E V E R A G E
GRANOLA FRUIT CUPS RECIPE PROVIDED BY MARKON
®
ESQUITES
CHEF PAUL YOUNG | REINHART CORPORATE
INGREDIENTS
INGREDIENTS
1 ½ C
old-fashioned rolled oats
2 Tbsp
maple syrup
5 ea
Corn Cob, 3" Mini
Pinch of salt
4 Tbsp
Mayonnaise Heavy Duty
6 Tbsp
Greek yogurt
3 Tbsp
Butter Solid Unsalted
2 Tbsp
honey
5 Tbsp
Cheese Queso Fresco Whole
¼C
cherries, chopped
3 Tbsp
Chili Powder Dark
¼C
kiwifruit, chopped
1/2 ea
Persian Lime, Cut into 4 wedges
¼C
Markon First Crop Granny Smith Apple, chopped
4 Tbsp
Salt Coarse Kosher
¼C
papaya, chopped
Edible flowers for garnish
PREPARATION Preheat oven to 375°F. Combine oats, maple syrup, and a pinch of salt in a mixing bowl. Press mixture into greased muffin tins to form six cups (pressing firmly with fingers). Freeze for 20 minutes, then place in preheated oven. Bake for 15 minutes, or until crisp and browned. Cool. Blend yogurt and honey, then fill granola cups with equal portions of this mixture. Top with chopped fruit and edible flowers; serve. FOR TO-GO APPLICATIONS: Wrap rolled oat cups in foil to keep dry. Pack yogurt and fruits in individual/resealable containers. FOR BUFFET APPLICATIONS: Display all the components in different serving dishes and allow guests to choose fillings for granola cups.
POWER BISTRO BOX
CHEF PAUL YOUNG | REINHART CORPORATE INGREDIENTS 5 oz
Chicken Breast, boneless and skinless
1 ea
Egg, Hard boiled
1/8 oz
Almond Sliced Blanched Raw
2 oz
Markon® Kale Color Crunch
1/2 Tbsp Cheese Blue Crumble 1/8 oz
Bacon Pieces Cook And Serve Frozen
1/4 oz
Pea Sugar Snap
1 oz
Dressing Vinaigrette Raspberry Fat Free
1 Tbsp
Salt Coarse Kosher
2 Tbsp
Sugar Beet Granulated Extra Fine
PREPARATION Cook the bacon and grill the chicken breast. Cut the chicken breast into bite-size chunks Add the salt and sugar to 1 quart of simmering water. Place the sugar snap peas into the water and simmer for about a minute or until very green and then place in an ice bath. Toast the almonds in a dry pan. Cut the egg into quarters. Place all ingredients into a to-go box. Serve the raspberry vinaigrette on the side.
62 RFSDELIVERS.COM ISSUE 1, 2018
PREPARATION Boil a quart of water with the salt. Cook the corn until tender. With a serrated knife, cut the corn off of the cobs. Place the cut corn into a large bowl. Mix in the butter until it is melted. Add in the mayonnaise, and half of the chili powder and mix well. Serve in a small cup and top with the queso fresco, remaining chili powder and garnish with lime wedge.
COUNTRY STYLE RIGATONI
CHEF PAUL YOUNG | REINHART CORPORATE INGREDIENTS 5 oz
Pasta Rigatoni
1/2 Tbsp Garlic, Chopped 2 oz
Sausage Italian Mild
1/2 oz
Kale Green, Chopped
1/8 tsp
Fennel Seed Whole
1/4 oz
Bean Great Northern In Brine
1/8 oz
Onion Yellow Jumbo
1 tsp
Base Chicken Gourmet Paste
1 Tbsp
Butter Solid Unsalted
1/8 tsp
Pepper Red Crushed
1/2 tsp
Paste Tomato
PREPARATION Boil the rigatoni in salted water (salty like the sea) until al dente, then set aside. In a medium hot sauté pan add the sausage and cook. Stir and break up the sausage so that it is in crumbles. Once cooked remove the sausage with a slotted spoon but leave the fat in the pan. Dice the onion and mince the garlic and cook in the pan with the kale. Once translucent add in the tomato paste and cook for an additional minute. Add in the sausage. Mix the chicken base with 1/4 cup of water. Deglaze the pan with the chicken stock and add the beans. Add the butter and stir until the mixture emulsifies and reduces. Add 2 Tbsp of pasta water and the pasta and cook for 2 minutes and serve. Once put into a to-go container, be sure the lid is vented so that condensation doesn't occur.