Recipe Book Dec 22

INGREDIENTS

Pork Shank Hind Osso Buco 3

Inch 1.00 lb

Entree Cheese Grits 4.00 oz

Vegetarian Blend Roasted White Corn And Peppers 3.00 oz

Arugula Baby Fresh 1.00 oz

Tomato Fresh Mixed Medley 3.00 oz

Braised Pork Shank

PREP 240 min

DIRECTIONS

COOK 5 min

SERVINGS 1

1 Braise pork shank till tender. Not falling apart

2 Heat Grits, Saute Corn and blister tomatoes. Build like the picture and serve.

INGREDIENT COST

$8.00 per serving $8.00 per recipe

Braised Pork Shank

INGREDIENTS

SUGGESTED PRICE

$24.00 per serving

% COST 33.33% per serving

PROFIT $16.00 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Pork Shank Hind Osso Buco 3 Inch 8545677 BHB/NPM 1.00 lb $5.959/lb $5.959 $5.959

Entree Cheese Grits 7116857 SYS IMP 4.00 oz $2.407/lb $0.602 $0.602

Vegetarian Blend Roasted White Corn And Peppers 3617549 SYS SUP 3.00 oz $2.597/lb $0.487 $0.487

Arugula Baby Fresh 5142072 IMPFRSH 1.00 oz $4.938/lb $0.309 $0.309

Tomato Fresh Mixed Medley 3342965 IMPFRSH 3.00 oz $3.419/lb $0.641 $0.641

INGREDIENTS

Lettuce Fresh Tender Greens 4.00 oz

Vinegar Red Wine 1.00 oz

Oil Olive Extra Virgin R 2.00 foz

Pomegranate Fresh 22 - 36

Count 1.00 oz

Cheese Fontina Danish 2.00 oz

Crab Cake Maryland 53% 3Oz 1.50 units

Crab Cake salad with Pomegranate and fontina cheese

PREP -- min

DIRECTIONS

COOK -- min

SERVINGS 1

1 Make a Vinaigrette with the oil and vinegar season with salt and pepper. add a pinch of sugar to reduce acidity if you wish.

2 Peel and remove seeds from Pomegranate set aside for garnishing

3 Divide the Crab Cakes in half and cook three halves. reserving one for the next salad.

4 Dice or grate Danish fontina cheese which ever method is preferred. set aside for assembly

5 assemble salad by tossing greens with vinaigrette be careful to not over dress the greens. Place crab cakes on top of salad. Garnish with the Pomegranate seeds and cheese. and serve.

INGREDIENT COST

$6.58 per serving $6.58 per recipe

Crab Cake salad with Pomegranate and fontina cheese

SUGGESTED PRICE $22.00 per serving

% COST 29.91% per serving

PROFIT $15.42 per serving

INGREDIENTS

SUPC BRAND AMOUNT USED COST/UNIT

APPROX.COST PER RECIPE

APPROX.COST PER SERVING

Lettuce Fresh Tender Greens 1132050 IMPFRSH 4.00 oz $3.643/lb $0.911 $0.911

Vinegar Red Wine 3690302 COLAVIT 1.00 oz $0.149/oz $0.149 $0.149

Oil Olive Extra Virgin R 5846714 AREZIMP 2.00 foz $31.443/gal $0.491 $0.491

Pomegranate Fresh 22 - 36 Count 5477817 PACKER 1.00 oz $0.651/oz $0.651 $0.651

Cheese Fontina Danish 7203623 PACKER 2.00 oz $7.000/lb $0.875 $0.875

Crab Cake Maryland 53% 3Oz 7065851 PORTCLS 1.50 units $2.335/units $3.502 $3.502

CrabCakesaladwithPomegranateandfon...

INGREDIENTS

Salmon Atlantic Portion Center

Cut 8oz Norway 8.00 oz

Crab Cake Maryland 53% 3Oz .50 ct

Potato Fresh Creamer Trio 3.00 oz

Asparagus Fresh Large 3.00 oz

Juice Lemon In Plastic Bottle Ready To Use .25 foz

Cream Heavy 40% Nonstabilized 1.00 oz

Butter Solid Salted Usda Aa 1.00 oz

Crab Stuffed Salmon

PREP 15 min

DIRECTIONS

COOK 10 min

SERVINGS 1

1 Cut a slit into the side of the salmon and stuff half the crab cake into it. Season and set up the stuffed salmon on a sheet tray to bake later.

2 Pre-Roast the potatoes and have ready to rewarm when the fish is ready.

3 Roast the Salmon and asparagus in the oven to cook the fish. Heat the potatoes halfway through.

4 Plate the fish over the potatoes, lean the asparagus on the fish. Make the sauce and garnish over it.

INGREDIENT COST

$6.43 per serving $6.43 per recipe

Crab Stuffed Salmon

INGREDIENTS

SUGGESTED PRICE

$24.00 per serving

% COST 26.79% per serving

PROFIT $17.57 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Salmon Atlantic Portion Center Cut 8oz Norway 6731602 PORTSIM 8.00 oz $8.223/lb $4.112 $4.112

Crab Cake Maryland 53% 3Oz 7065851 PORTCLS .50 ct $2.335/ct $1.167 $1.167

Potato Fresh Creamer Trio 7205826 IMPFRSH 3.00 oz $1.453/lb $0.272 $0.272

Asparagus Fresh Large 3460557 PACKER 3.00 oz $2.821/lb $0.529 $0.529

Juice Lemon In Plastic Bottle Ready To Use 0475402 SAHAR B .25 foz $9.057/gal $0.018 $0.018

Cream Heavy 40% Nonstabilized 7069854 WHLFCLS 1.00 oz $0.134/oz $0.134 $0.134

Butter Solid Salted Usda Aa 3030816 WHLFIMP 1.00 oz $3.166/lb $0.198 $0.198

INGREDIENTS

Pork Tenderloin 1.5# Down Fresh 10.00 oz

Bean Green Whole Haricot Verts 4.00 oz

Potato Yukon B Peeled 3.00 oz

Jam Bacon Habanero Pepper 2.00 oz

Butter Solid Unsalted Usda Aa 4.00 oz

Cream Heavy 40% Nonstabilized 4.00 oz

Pork Tenderloin

PREP 20 min

DIRECTIONS

COOK 10 min

SERVINGS 1

1 Cut and simmer the potatoes in a pot of water for about 20 minutes until tender. Heat cream and half of the butter to warm. Whip the potatoes to break down the potatoes and add the hot cream and butter mix. Season the potatoes.

2 Grill or pan sear the pork to cook it. As the pork finishes add the green beans to the pan along with the other half of the butter. Place the mashed potatoes down in the dish first, slice the pork over and add green beans.

3 Spoon Bacon Habanero jam over the pork and serve.

INGREDIENT COST

$4.22 per serving $4.22 per recipe

Pork Tenderloin

INGREDIENTS

SUGGESTED PRICE

$18.00 per serving

% COST 23.44% per serving

PROFIT $13.78 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Pork Tenderloin 1.5# Down Fresh 5812534 BCH BLK 10.00 oz $1.720/lb $1.075 $1.075

Bean Green Whole Haricot Verts 9491010 SYS SUP 4.00 oz $2.570/lb $0.642 $0.642

Potato Yukon B Peeled 2461190 PACKER 3.00 oz $1.773/lb $0.332 $0.332

Jam Bacon Habanero Pepper 7210373 SYS IMP 2.00 oz $0.416/oz $0.832 $0.832

Butter Solid Unsalted Usda Aa 3031442 WHLFIMP 4.00 oz $3.196/lb $0.799 $0.799

Cream Heavy 40% Nonstabilized 7069854 WHLFCLS 4.00 oz $0.134/oz $0.536 $0.536

INGREDIENTS

Soup Lobster Bisque With Sherry 2.00 oz

Lobster Meat Sensations 2.00 oz

Green Micro Fine Herbs Mix .25 oz

Potato Yukon Gold A Size #1

Carton 2.00 oz

Dressing Balsamic Vinaigrette Garlic .50 foz

Vegetable Blend Roasted Corn & Peppers 1.00 oz

Scallop Sea North Atl 10-20 Ct 6.00 oz

Seared Scallops

PREP 45 min

DIRECTIONS

COOK 7 min

SERVINGS 1

1 Season the Scallops, in a pan sear off the scallops.

2 Have lobster bisque sauce hot and ready to go

3 Heat yukon potato, corn & pepper mix

4 Toss micro greens, lobster sensations, and balsamic vin.

5 Assemble Sauce bottom of plate, place potato hash on top of sauce in a line, shingle the scallops, top with lobster micro salads.

Seared Scallops

INGREDIENT COST

$9.03 per serving $9.03 per recipe

INGREDIENTS

SUGGESTED PRICE

$32.00 per serving

% COST 28.22% per serving

PROFIT $22.97 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Soup Lobster Bisque With Sherry 2737858 CMBLRSV 2.00 oz $3.020/lb $0.378 $0.378

Lobster Meat Sensations 4488276 MRS FRI 2.00 oz $8.618/lb $1.077 $1.077

Green Micro Fine Herbs Mix 4761559 PACKER .25 oz $3.300/oz $0.825 $0.825

Potato Yukon Gold A Size #1 Carton 0631766 PACKER 2.00 oz $0.495/lb $0.062 $0.062

Dressing Balsamic Vinaigrette Garlic 8112120 AREZCLS .50 foz $14.540/gal $0.057 $0.057

Vegetable Blend Roasted Corn & Peppers 7084956 SYS IMP 1.00 oz $2.086/lb $0.130 $0.130

Scallop Sea North Atl 10-20 Ct 7210597 TRNITY 6.00 oz $17.330/lb $6.499 $6.499

INGREDIENTS

Spice Blended Smoked Chipotle

Herbs Provence .25 oz

Shrimp White Peeled And Deveined Tail-off 31/40 Count 5.00 oz

Entree Cheese Grits 4.00 oz

Lobster Meat Sensations 3.00 oz

Tomato Rstd Red Wedges 2.00 oz

Spiced Shrimp with Lobster Grits

PREP -- min

DIRECTIONS

COOK -- min

SERVINGS 1

1 Season the shrimp with the spice and saute the shrimp in a hot saute pan.

2 warm the grits in a pan and add lobster sensations.

3 Place lobster grits down first and add shrimp over the top. Garnish with roasted tomatoes and serve.

Spiced Shrimp with Lobster Grits

INGREDIENT COST

$4.58 per serving $4.58 per recipe

INGREDIENTS

SUGGESTED PRICE $18.00 per serving

% COST 25.44% per serving

PROFIT $13.42 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Spice Blended Smoked Chipotle Herbs Provence 7209516 SPICLGY .25 oz $1.183/oz $0.296 $0.296

Shrimp White Peeled And Deveined Tail-off 31/40 Count 7952468 PORTCLS 5.00 oz $4.760/lb $1.487 $1.487

Entree Cheese Grits 7116857 SYS IMP 4.00 oz $2.143/lb $0.536 $0.536

Lobster Meat Sensations 4488276 MRS FRI 3.00 oz $8.618/lb $1.616 $1.616

Tomato Rstd Red Wedges 5224387 AREZIMP 2.00 oz $5.186/lb $0.648 $0.648

INGREDIENTS

Soup Lobster Bisque With Sherry 2.00 oz

Lobster Meat Sensations 2.00 oz

Green Micro Fine Herbs Mix .25 oz

Potato Yukon Gold A Size #1

Carton 2.00 oz

Dressing Balsamic Vinaigrette Garlic .50 foz

Vegetable Blend Roasted Corn & Peppers 1.00 oz

Steak Filet Medallions 3.00 units

Steak Medallions

PREP 45 min

DIRECTIONS

COOK 7 min

SERVINGS 1

1 Season the Scallops, in a pan sear off the scallops.

2 Have lobster bisque sauce hot and ready to go

3 Heat yukon potato, corn & pepper mix

4 Toss micro greens, lobster sensations, and balsamic vin.

5 Assemble Sauce bottom of plate, place potato hash on top of sauce in a line, shingle the scallops, top with lobster micro salads.

INGREDIENT COST

$10.44 per serving $10.44 per recipe

Steak Medallions

INGREDIENTS

SUGGESTED PRICE

$36.00 per serving

% COST 29.00% per serving

PROFIT $25.56 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Soup Lobster Bisque With Sherry 2737858 CMBLRSV 2.00 oz $3.020/lb $0.378 $0.378

Lobster Meat Sensations 4488276 MRS FRI 2.00 oz $8.618/lb $1.077 $1.077

Green Micro Fine Herbs Mix 4761559 PACKER .25 oz $3.300/oz $0.825 $0.825

Potato Yukon Gold A Size #1 Carton 0631766 PACKER 2.00 oz $0.495/lb $0.062 $0.062

Dressing Balsamic Vinaigrette Garlic 8112120 AREZCLS .50 foz $14.540/gal $0.057 $0.057

Vegetable Blend Roasted Corn & Peppers 7084956 SYS IMP 1.00 oz $2.086/lb $0.130 $0.130

Steak Filet Medallions 9476268 CABBHNP 3.00 units $2.636/units $7.908 $7.908

INGREDIENTS

Soup Lobster Bisque With Sherry 2.00 oz

Lobster Meat Sensations 2.00 oz

Green Micro Fine Herbs Mix .25 oz

Potato Yukon Gold A Size #1

Carton 2.00 oz

Dressing Balsamic Vinaigrette Garlic .50 foz

Vegetable Blend Roasted Corn & Peppers 1.00 oz

Steak Filet Medallions 2.00 units

Scallop Sea North Atl 10-20 Ct 3.00 oz

Surf & Turf

PREP 45 min

DIRECTIONS

COOK 7 min

SERVINGS

1

1 Season the Scallops, in a pan sear off the scallops.

2 Have lobster bisque sauce hot and ready to go

3 Heat yukon potato, corn & pepper mix

4 Toss micro greens, lobster sensations, and balsamic vin.

5 Assemble Sauce bottom of plate, place potato hash on top of sauce in a line, shingle the scallops, top with lobster micro salads.

INGREDIENT COST

$11.05 per serving $11.05 per recipe

Surf & Turf

INGREDIENTS

SUGGESTED PRICE

$36.00 per serving

% COST 30.69% per serving

PROFIT $24.95 per serving

SUPC BRAND AMOUNT USED COST/UNIT APPROX.COST PER RECIPE APPROX.COST PER SERVING

Soup Lobster Bisque With Sherry 2737858 CMBLRSV 2.00 oz $3.020/lb $0.378 $0.378

Lobster Meat Sensations 4488276 MRS FRI 2.00 oz $8.618/lb $1.077 $1.077

Green Micro Fine Herbs Mix 4761559 PACKER .25 oz $3.300/oz $0.825 $0.825

Potato Yukon Gold A Size #1 Carton 0631766 PACKER 2.00 oz $0.495/lb $0.062 $0.062

Dressing Balsamic Vinaigrette Garlic 8112120 AREZCLS .50 foz $14.540/gal $0.057 $0.057

Vegetable Blend Roasted Corn & Peppers 7084956 SYS IMP 1.00 oz $2.086/lb $0.130 $0.130

Steak Filet Medallions 9476268 CABBHNP 2.00 units $2.636/units $5.272 $5.272

Scallop Sea North Atl 10-20 Ct 7210597 TRNITY 3.00 oz $17.330/lb $3.249 $3.249