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valentine , s day - PERFORMANCE Foodservice
, [ valentine s day ] delivered issue 1 | winter 2015 Bourbon Glazed New York Strip Recipe on page 9 , valentine s day ] [ Tuna Bruschetta Salad See recipe on page 4 delivered Seafood Appetizers ............................................................... 4 Seafood Entrées.................................................................... 6 Classic Entrées...................................................................... 8 Sandwich Recipes ................................................................ 10 Pies, Brownies & Bars .......................................................... 12 Cakes and Cupcakes ........................................................... 14 Cheesecake ......................................................................... 16 Ice Cream, Gelato & Novelties.............................................. 18 Tuna Bruschetta Salad Piancone™ Olive Oil ½ oz 1 portion Empire’s Treasure™ Tuna Steak 3 oz Village Garden™ Caesar Dressing 1 ½ cups West Creek Fresh™ Lettuce Mix West Creek Fresh™ Chopped Romaine 1 ½ cups Village Garden™ Balsamic Dressing 2 oz 8 each Heitage Ovens™ Ciabatta Toast pinch Raffinato™ Parmesan Cheese 2 oz Roma™ Ripe Olives 2 oz Roma™ Crumbled Bleu Cheese Tomato Onion Relish 1 ½ cups 233302 875268 158911 322035 880507 158903 333089 860700 231872 263721 see recipe Directions 1. Heat olive oil in sauté pan 2. Add Tuna to sauté pan with 1 oz of Caesar dressing 3. Sauté Tuna mix until medium rare use caution to not overcook mix 4. Place ciabatta toasts on a lined half sheet pan brush with Caesar dressing and sprinkle with parmesan 5. Place toasts in salamander 6. Toss lettuce mix and romaine in balsamic dressing 7. Place a small amount of the mixed greens on a large oval platter 8. Pinwheel the bruschetta pieces around the salad 9. Toss the remaining salad with olives, bleu cheese and tomato onion relish and place on salad base 10.Remove mix from sauté pan with a tongs, slice thin and fan over salad 11.Sprinkle parmesan cheese over tuna seafood starters TOMATO ONION RELISH Yield: 3 gallons West Creek Fresh™ Red Onions Piancone™ Balsamic Vinegar West Creek Fresh™ Roma Tomatoes Balsamic Marinade West Creek Fresh™ Fresh Basil 4 quarts 1 cup 8 quarts 4 cups 1 cup 354007 233067 328729 see recipe 855569 Directions 1. Slice red onions and toss in a large mixing bowl with balsamic vinegar 2. Line a large sheet pan, then place onions and vinegar on pan 3. Spread out onions evenly 4. Bake onions in oven at 350° for ½ hour or until caramelized 5. Remove onions from oven and place in cooler to chill 6. Slice tomatoes ¼ inch half moon slice 7. Remove basil leaves from stems and julienne then measure 8. Place tomatoes, chilled onions, basil and balsamic marinade in a large mixing bowl 9. Toss until tomatoes and onions are evenly covered with dressing and basil 10.Pour into a proper storage container 11.Cover, label, date and refrigerate BALSAMIC MARINADE Yield: 6 quarts Piancone™ Olive Oil Piancone™ Balsamic Vinegar West Creek™ Red Wine Vinegar Roma™ Chopped Garlic Kosher Salt Black Pepper Oregano Granulated Garlic 12 cups 3 cups 4 cups 1 cup 6 tablespoons 3 tablespoons 7 tablespoons 6 tablespoons 233302 233067 273741 351339 056291 242872 936046 242849 Combine ingredients in a large mixing bowl and store until needed page 4 | valentine’s day 2015 SCALLOP, 10-20, DRY IQF EMPIRES TREASURE 2 / 5 LB 888874 SCALLOP, U-10, DRY IQF EMPIRES TREASURE 2 / 5 LB 888875 SCALLOP, 20-30, DRY IQF EMPIRES TREASURE 2 / 5 LB 888879 SHRIMP, TIGER 8-12, RPDT/ON EMPIRES TREASURE 5 / 2 LB 157202 SHRIMP, TIGER 13-15, RPDT/ON SHRIMP, TIGER 21-25, RPDT/ON EMPIRES TREASURE EMPIRES TREASURE 5 / 2 LB 5 / 2 LB 157203 157205 OYSTER ON HALF SHELL, FROZEN PACKER 120 CT 903712 SALMON, CLD SMOKED, SLICED, SKINLESS FILET EMPIRES TREASURE 2 / 2.5 LB 258735 TUNA STEAK, 6 OZ, C-O, B/S, VP, FROZEN EMPIRES TREASURE 1 / 10 LB 875268 SNOW CRAB, 5-8 OZ CLUSTER, CA EMPACKER 1 / 30 LB 324421 Tuna Bruschetta Crostini seafood entrées LOBSTER TAIL, 8-10 OZ, RAW, CW CA LOBSTER TAIL, 5-6 OZ, RAW, CW CA SALMON FILET, 1-3 LB, SKN-ON, PBO, FROZEN SALMON PORTION, 8 OZ, B/S, CI, FROZEN SEA BASS PORTION, 8 OZ, B/S, VP, CI SHRIMP, TIGER, 16-20, RPDT/ON TROUT, RAINBOW, 10 OZ, H/ON, FROZEN, CI BLUEGILL FILET, 1.1 OZ, SKIN-ON, FROZEN PIKE PERCH, 8-10 OZ, IQF EMPIRES TREASURE EMPIRES TREASURE EMPACKER EMPIRES TREASURE EMPACKER EMPIRES TREASURE CLEAR SP ENDVRSFD PACKER 1 / 10 LB 1 / 10 LB 1 / 22 LB AV 1 / 10 LB 1 / 10 LB 5 / 2 LB 2 / 5 LB 1 / 11 LB 1 / 11 LB 850476 850486 377609 228934 860188 157204 865408 367389 859828 New Orleans Shrimp With Bucatini Bucatini Noodles Empire’s Treasure™ Shrimp Piancone™ Olive Oil Matchstick Carrots Piancone™ Red & Green Pepper Strips Roma™ Alfredo Sauce Cajun Sauce West Creek™ Sour Cream Seafood Magic Seasoning West Creek Fresh™ Green Onions 6 oz 6 oz ½ oz 2 oz 4 oz 3 oz 4 oz 2 oz pinch pinch 092759 157204 233302 262952 232034 264197 see recipe 201096 103794 854420 Directions 1. Sauté shrimp and matchstick vegetables in olive oil 2. Add Alfredo sauce and cajun sauce 3. Heat Bucatini in pasta water, remove and drain well 4. Add Bucatini to sauce and mix well 5. Remove Bucatini to a medium oval platter and pour remaining ingredients over the top of the pasta 6. Drizzle pasta with sour cream 7. Garnish pasta with chopped green onions and pasta 8. Sprinkle edge of platter with seafood magic seasoning CAJUN SAUCE Yield: 1 gallon West Creek™ Margarine West Creek Fresh™ Diced Onions West Creek Fresh™ Whole Thyme Roma™ Basil Leaves White Pepper Black Pepper Cayenne Pepper Tabasco Worcestershire Sauce West Creek™ Sugar Roma™ Minced Garlic West Creek™ Chicken Base Roma™ Tomato Sauce West Creek Fresh™ Green Onions 1. 2. 3. 4. 5. 12 oz ¾ cups 4 teaspoons 1 tablespoon 1¾ teaspoons ½ teaspoon 18 teaspoons 1½ teaspoons ¼ cup ¼ cup 3 tablespoons 3 oz 2 cups ½ cup 157451 880528 855509 264656 242882 242873 242859 056832 048358 268806 370251 327894 078779 854420 Melt margarine in a large stockpot Add diced onions and sauté until onions are transparent Add spices and chicken base, bring to a simmer Add tomato sauce and chopped green onions Store extra in proper storage container valentine’s day 2015 | page 7 classic entrées BEEF RIBEYE, CHOICE ANGUS, L/ON BEEF RIBEYE, CHOICE ANGUS, L/ON UPS BEEF STRIP LOIN, 0X1 CHOICE ANGUS BEEF STRIP LOIN, 0X1 CHOICE ANGUS BEEF TENDERLOIN, CHOICE ANGUS, PSMO BEEF TENDERLOIN, CHOICE ANGUS, PSMO BEEF PRIME RIB, SELECT, RARE DUCK BREAST, BONELESS/SKIN-ON, FROZEN DUCK, LEG MEAT, BONELESS/SKINLESS, CONFIT, FROZEN LAMB RACK, FRENCH, 18-20 OZ, 8 RIB LAMB LEG, BONELESS, ROLLED, NETTED PORK TENDERLOIN, SUPREME LEAN TURKEY BREAST, BONELESS/SKIN-ON, CIB, FROZEN VEAL LEG, SLICED, FLTND, FROZEN BRAVEHEART BRAVEHEART BRAVEHEART BRAVEHEART BRAVEHEART BRAVEHEART WEST CREEK MPL LF MPL LF NEW ZLND NEW ZLND IBP BUTTERBALL PROVIMI 5 / 15 LB DN 5 / 15 LB UP 6 / 11 LB AV 2 / 11 LB AV 6 / 5 LB UP 12 / 5 LB UP 2 / 11-14 LB 32 / 7-8 OZ 5 / 2 LB 1 / 19 LB AV 8 / 3-5 LB 1 / 10 LB 6 / 4.75 LB 80 / 2 OZ 256937 256950 232890 234501 234512 232904 158684 866259 886200 852146 852143 939066 400887 982514 Bourbon Glazed New York Surf and Turf Braveheart™ Strip Steak 12 oz Bourbon Onion Glaze (½ oz baste each side, 1 oz finish glaze) 1 each 2 oz 081795 see recipe Green Onion, oriental cut generous pinch 854420 ™ 331256 West Creek Garlic Mashed Potatoes 8 oz 4 each 157204 Empire’s Treasure™ Shrimp Directions 1. Place steak on broiler to cook 2. Place sauce & shrimp in sauté pan and cook shrimp until done 3. Place mashed potatoes in middle of platter 4. Slice steak, when done at a 45 angle, shingle over mashed 5. Place shrimp in front of steak on platter in a heart shape 6. Pour remaining sauce in the pan over steak 7. Sprinkle onions over steak and serve BOURBON ONION GLAZE West Creek Fresh™ Onions 2 quarts West Creek Fresh™ Red Peppers 1 quart ¼ cup Piancone™ Olive Oil ™ 2 quarts West Creek BBQ Sauce Au Jus 6 cups Cornstarch ½ cup Water ½ cup 1. 2. 3. 4. 5. 6. 7. 880532 867210 233302 234869 061870 971597 Dice onions and red peppers ¼ inch Heat olive oil in a small stockpot, add diced vegetables Sauté vegetables until caramelized, not just cooked Add au jus and bring to a simmer Combine cornstarch to water in small mixing bowl Thicken sauce with cornstarch and water mix Add BBQ sauce and mix well valentine’s day 2015 | page 9 Moroccan Lamb Burger Flight Ground Lamb Shallots, diced West Creek Fresh™ Cilantro, chopped West Creek Fresh™ Jalapeño, diced Roma™ Garlic, chopped White pepper Roma™ Cumin Paprika Slider Buns Butter Lettuce West Creek Fresh™ Roma Tomatoes Roma™ Crumbled Bleu Cheese Mint Jelly West Creek™ Mayonnaise 6 oz 910508 ) 1 tablespoon994214 1 teaspoon 907446 ½ each 288322 ½ teaspoon 351339 2 pinches 242882 2 pinches 264680 2 pinches 242855 3 each 404878 3 leaves 422441 3 each 328729 3 oz 263721 3 oz 242763 % 3 oz 201346 Directions 1. Take first 8 ingredients, place in a mixing bowl, combine and mix thoroughly 2. Split into 3 burgers and place on grill 3. Butter buns and place on grill 4. Mix mayonnaise and mint jelly to make mint jelly aioli 5. Place buns on long platter 6. Place lettuce on bottom bun 7. Place roma tomatoes on lettuce 8. Place medium burger on roma tomato 9. Place 1 oz of cheese on each burger 10.Place on top bun ) Skip Day % Special Order memorable sandwiches Rosemary Chicken Focaccia West Creek™ Chicken Breast Ground Rosemary Piancone™ Olive Oil Focaccia Bread West Creek Fresh™ Roma Tomatoes Provolone Cheese West Creek Fresh™ Spring Greens Balsamic Marinade 1 each pinch ½ oz 1 portion 2 oz 2 slices 1 cup ½ oz 886780 426909 233302 944692 328729 200159 322035 see recipe Directions 1. Butter focaccia and place on grill to toast 2. Place plain chicken breast on broiler, season with olive oil and rosemary, grill chicken breast 3. Julienne chicken breast 4. Top chicken breast with tomatoes and provolone cheese. Cover with sandwich dome to melt cheese 5. Place bottom slice of focaccia bread on a large round plate 6. Top with spring greens and drizzle with balsamic dressing 7. Place chicken of focaccia bread 8. Top with remaining slice of focaccia bread BALSAMIC MARINADE Yield: 6 quarts Piancone™ Olive Oil Piancone™ Balsamic Vinegar West Creek™ Red Wine Vinegar Roma™ Chopped Garlic Kosher Salt Black Pepper Oregano Granulated Garlic 12 cups 3 cups 4 cups 1 cup 6 tablespoons 3 tablespoons 7 tablespoons 6 tablespoons 233302 233067 273741 351339 056291 242872 936046 242849 Combine ingredients in a large mixing bowl and store until needed valentine’s day 2015 | page 11 pairfect pies Reese's Peanut Butter Pie APPLE GRAND PIE, 10 IN, READY-TO-BAKE APPLE W/SALTED CARAMEL PIE, 10 IN FROZEN CHOCOLATE CREAM PIE, 10 IN, THAW & SERVE COCONUT MERINGUE GRAND PIE, 10 IN KEY LIME PIE, 12 IN, 14 SLICES KEY LIME W/MANGO PIE ,10 IN, FROZEN LEMON CRUNCH PIE, 10 IN LEMON MERINGUE PIE, 10 IN LEMON MERINGUE GRAND PIE, 10 IN PEANUT BUTTER CHOCOLATE CREAM PIE RED VELVET CREAM CHEESE PIE, 10 IN REESE'S PEANUT BUTTER PIE, 14 SLICES SALTED CARAMEL PEANUT CHOCOLATE PIE HERITAGE OVENS CHEF PIERRE HERITAGE OVENS HERITAGE OVENS SWEET STREETS CHEF PIERRE CHEF PIERRE HERITAGE OVENS HERITAGE OVENS BISTROCO CHEF PIERRE SWEET STREETS CHEF PIERRE 6 / 54 OZ 199363 6 / 8 SL 393022 6 / 27 OZ 199371 4 / 46 OZ 199378 1 / 1 CT 855742 4 / 10 SL 436669 6 / 46 OZ 993910 6 / 36 OZ 199373 4 / 46 OZ199379 24 / 3.1 OZ 241182 4 / 41 OZ 434861 1 / 12 IN 855746 4 / 10 SL 437816 uncommon sweets [ Desserts, Bars and more ] BROWNIE, CARAMEL W/PRETZEL CRUST BROWNIE, DOUBLE CHOCOLATE GHIRARDELLI CANNOLI CREAM W/CHOCOLATE CHIPS CREAM PUFFS, MINI, 160 CT DARK CHOCOLATE CURL DESSERT BAR, LUSCIOUS LEMON DESSERT BAR, VARIETY #12, UNSLICED, FROZEN PASTRY, APPLE CARAMEL BLOSSOM PETIT FOURS, VARIETY TRUFFLE, TRIPLE CHOCOLATE CAKE TRUFFLE, RED VELVET CAKE, FROZEN TRUFFLE, GERMAN CHOCOLATE, FROZEN SARA LEE BISTROCO ROMA INTERNAT PACKER SWEET STREETS SWEET STREETS CHUDLGHS CASINO C HC BRILL HC BRILL HC BRILL 4 / 54 OZ 4 / 55 OZ 4 / 1.5 LB 2 / 2.2 LB 1 / 9 LB 4 / 38 OZ 4 / 41 OZ 68 / 4 OZ 4 / 96 CT 45 / 1.2 OZ 45 / 1.2 OZ 45 / 1.2 OZ 344344 344345 232044 227727 863897 989024 971939 266034 924447 354535 357052 363432 valentine’s day 2015 | page 13 too good to share [ Cakes ] CARAMEL FUDGE PECAN, 10 IN CARROT, SCORED, 9 IN CARROT, TOWERING, SLICED, 10 IN CHOCOLATE BEYOND REASON, SLICED CHOCOLATE LAVA DIVINE, ROUND, IW CHOCOLATE LAYER, ROUND, SLICED, BLACKOUT CHOCOLATE MADNESS, SLICED, 10” CHOCOLATE MOLTEN LAVA CHOCOLATE PEANUT BUTTER LAYER, ROUND CHOCOLATE, SLICED, TOWERING CREAM, LEMON ITALIAN, SLICED HOT FUDGE CHOCOLATE LIMONCELLO MASCARPONE MASCARPONE, BLUEBERRY LEMON MOUSSE, CHOCOLATE, ROUND, SLICED ,10 IN PEARL CHOCOLATE MASCARPONE, FROZEN PINEAPPLE UPSIDE DOWN, TRADITIONAL PISTACHIO MASCARPONE, ROUND RED VELVET LAYER, ICED, INDIVIDUAL RED VELVET, ROUND, SLICED, 10 IN TIRAMISU TIRAMISU, INDIVIDUAL TIRAMISU, THAW & SERVE VIE D FRANCE SWEET STREETS DIANNES DIANNES DIANNES HERITAGE OVENS VIE D FRANCE CHUDLGHS BISTROCO DIANNES ALDENMER BISTROCO ROMA LEZZA LEZZA VIE D FRANCE CHUDLGHS BISTROCO BISTROCO LEZZA DIANNES BISTROCO SWEET STREETS 2 / 10 IN 1 / 1 CT 1 / 208 OZ 2 / 14 SL 24 / 5 OZ 2 / 16 SL 2 / 14 SL 40 / 3.8 OZ 2 / 14 SL 1 / 160 OZ 4 / 66 OZ 24 / 5.5 OZ 2 / 10 IN 1 / 12 SL 1 / 14 SL 2 / 60 OZ 32 / 4.9 OZ 2 / 14 SL 24 / 2.5 OZ 1 / 14 SL 2 / 75 OZ 24 / 2.6 OZ 2 / 4 LB 048281 985988 045264 980822 988844 366827 958160 286952 926667 076129 873020 377497 291781 366452 352937 439865 248474 370804 262909 361412 988842 262920 279398 SWEET STREETS SWEET STREETS SWEET STREETS 32 / 2.2 OZ 32 / 2.6 OZ 8 / 4 CT 242826 242825 242827 [ CUPCakes ] CHOCOLATE CUPCAKE W/CHOCOLATE ICING RED VELVET CUPCAKE, THAW & SERVE VANILLA BEAN CUPCAKE, THAW & SERVE, 2.4 OZ page 14 | valentine’s day 2015 Red Velvet Cupcake Strawberry Symphony Cheesecake satisfying endings [ CheeseCake ] BLACKBERRY SOUR CREAM CHEESECAKE BRULEE CHEESECAKE, SLICED, 10 IN CARAMEL SALTED CHEESECAKE, INDIVIDUAL CHOCOLATE FUDGE CHEESECAKE, SLICED, 9 IN CHOCOLATE GANACHE CHEESECAKE, 14 SLICES FRENCH CREAM CHEESECAKE, TRAY MINI CHEESECAKE VARIETY ROYAL NY HI PROFILE CHEESECAKE, 10 IN” NY STYLE CHEESECAKE, 10 IN, 16 SLICES ORIGINAL CHEESECAKE, 9 IN, 14 SLICES STRAWBERRY SYMPHONY CHEESECAKE TOTAL TURTLE CHEESECAKE, 14 SLICES VANILLA BEAN BRULEE CHEESECAKE NY VANILLA CHEESECAKE, VARIETY WHITE CHOCOLATE RASPBERRY CHEESECAKE, 10 IN page 16 | valentine’s day 2015 ELIS SWEET STREETS SWEET STREETS ELIS PIANCONE SARA LEE DIANNES HERITAGE OVENS HERITAGE OVENS ELIS DIANNES ELIS SWEET STREETS DIANNES ELIS 2 / 63 OZ 2 / 14 SL 32 / 3.81 OZ 2 / 14 SL 1 / 5.16 LB 4 / 73 OZ 105 / 1.25 OZ 2 / 102 OZ 4 / 68 OZ 4 / 56 OZ 2 / 14 SL 2 / 95 OZ 32 / 4.17 OZ 4 / 14 SL 2 / 93 OZ 309896 035588 404743 282849 391614 008018 988475 999981 999982 258333 959465 958721 387510 980823 076711 Chocolate Ganache Cheesecake Coconut Ripeno Sorbetto frozen desserts [ Gelato and Ice Cream ] CAPPUCCINO GELATO SALTED CARAMEL GELATO CARAMEL TURTLE ICE CREAM CHOCOLATE PEANUT BUTTER GELATO CINNAMON ICE CREAM HAZELNUT CHOCOLATE GELATO, FLUTE HAZELNUT GELATO STRAWBERRY CHEESECAKE ICE CREAM STRAWBERRY GELATO VANILLA BEAN GELATO LEZZA LEZZA KEMPS LEZZA KEMPS BINDI LEZZA KEMPS LEZZA LEZZA 1 / 8 LB 1 / 5 LT 1 / 3 GAL 1 / 8 LB 1 / 3 GAL 8 / 3.53 OZ 1 / 5 LT 1 / 3 GAL 1 / 8 LB 1 / 8 LB 349325 382269 849813 349326 862284 436309 376691 855309 349342 349343 PIANCONE PIANCONE BINDI LEZZA PIANCONE BINDI ROMA 20 / 6 OZ 20 / 6 OZ 1 / 12 CT 1 / 5 LT 18 / 4.9 OZ 12 / 3.52 OZ 2 / 4.25 LB 391645 391633 436340 349345 391627 436346 231855 [ Novelties ] CLASSIC BOMBA, IW EXOTIC BOMBA, IW PROFITEROLES GLASS LEMON SORBET COCONUT RIPIENO SORBETTO, IW TIRAMISU GLASS TIRAMISU TRAYS valentine’s day 2015 | page 19 German Chocolate TrufFLes page 13 s recipe e r o m FOr as! and Ide 8001 TPC Road • Rock Island, IL 61204 (309) 787-1234 • 1-800-747-1234 www.performancefoodservice.com
Easter & Mother's Day 2015 | page 13
