FARMERS CHICKEN

10 ea             Patuxent Farms            5 oz chicken breast ( bnls, sknls)

8oz                CVF                            snipped, green beans

8 oz               CVF                            sliced onions

8oz                CVF                            celery (julienned)

4oz                CVF                            carrots (julienned)

8oz                CVF                            zucchini (julienned)

8oz                El Pasado                    3/8” diced tomatoes

16oz              Monarch                     white wine

1tsp               Classic Tureen             chicken base

8oz                                                    water

1T                 Monarch                      corn starch

1/4c               CVF                            fresh parsley (chopped)

METHOD:  Mark chicken on grill. Place chicken, onions, celery, carrots, zucchini, green beans, tomatoes, wine and chicken base in pan simmer for ten min. or until chicken is cooked. Mix corn starch and water together and add to pan, bring to a boil to thicken, add parsley and serve.

Yield: 10 servings

COUNTRY FRIED PORK SLIDER

1ea        Stock Yards                      5oz pork sirloin cutlet (pounded out and cut into 3 pc)

2oz                                                  butter milk

2oz         Hilltop Hearth                   flour

1tsp        Monarch                           ground cayenne pepper

1tsp        Monarch                           ground black pepper

1tsp        Monarch                           granulated onion

1tsp        Monarch                           granulated garlic

1tsp        Monarch                           salt

3oz                                                  sausage gravy

3ea         Hilltop Hearth                   soft dinner rolls

Method: mix half the spices with the butter milk and marinate the pork cutlet in it for two hours. Mix the other half of the spices into the flour, remove the pork from the butter milk and coat well with the seasoned flour, deep fry until golden brown. Place one piece of pork on each roll and top with the sausage gravy and serve.

Yield: one serving

                   

BBQ CHUCK ROAST

10#        Stock Yards           chuck roast

1 gal.      CLS T                   RTU onion soup

½ gal      Monarch               sweet & bold BBQ sauce

5#           Roseli                   bow tie pasta

¼ c         Monarch               corn starch

Method: place the chuck roast in to a roasting pan; add the onion soup and BBQ sauce cover with foil. Bake in a 350 degree oven for 3 ½ hours or until tender. Remove meat from pan and set aside, bring the sauce to a boil, mix the corn starch with some water and add to the sauce to thicken. Cook the pasta and keep warm. Cut the chuck roast into pieces.

Plate: place 4oz of pasta on plate, put 4oz of meat on top and finish with 4oz of sauce.

Yield: 40 servings

CAVATAPPI WITH RED CRAB SAUCE

Ingredients

16oz      El Pasado             ¼” diced tomatoes

2#          Harbor Banks       claw crabmeat

1cn        Harbor Banks       clam juice

1oz        Roseli                    olive oil

1oz        Roseli                    chopped garlic

1/4c       CVF                      fresh parsley (chopped)

1T         Monarch                six pepper blend

1oz        Monarch                corn starch

2#          Roseli                    Cavatappi Pasta (cooked)

Method: In a sauce pot sauté the garlic and parsley in olive oil for one minute,

Add clam juice, tomatoes and six pepper. Bring to boil and thicken with corn starch.

Then add crabmeat mix and serve over pasta.

Yield: 10 servings

BAYOU RUBEN

2 slices     HillT                     wheat berry bread, toasted

1              Harbor Banks       catfish fillets 

1oz                                       zesty breader

2 slices    Glenview Farms     sliced Pepper Jack Cheese

3oz         CVF                      coleslaw  mix

2oz                                       gulf tartar sauce ( see recipe)

Method: dredge catfish in zesty breader and deep fry until done, place the sliced cheese on the catfish. Put on one piece of toast. Combine coleslaw mix and gulf tartar, top the catfish with slaw.  Finish with second piece of toast.

Plate style: cut sandwich in half and serve with homemade chips.

GULF TARTAR SAUCE

8oz       Monarch           hvy mayonnaise

4oz       Monarch           chipotle mayonnaise

2oz       Monarch          Jamaican relish

2oz       Monarch          horseradish

1 T       Monarch          six pepper blend

Method: combine all ingredients and chill.

FIRE CRACKER SHRIMP SALAD

3oz       5326996      Harbor Banks               41/50 P&D tail off shrimp

3oz       2326445      CVF                              spring mix

½ oz     8342016      CVF                              shredded carrot

1oz       9332099      CVF                              diced celery

½ oz      5332028     CVF                               red onion, sliced

4each     5329248     Monarch                       black olives

1oz        5328182     Monarch                       hot sauce

1oz        7271802                                           zesty breader

1oz         6264014                                          grape tomatoes

3oz        3942364      Monarch                       barbeque blue cheese dressing

Method: soak shrimp in hot sauce, and then toss in breader and deep fry for 30 seconds. On a plate, place spring mix and vegetables, top with shrimp. Finish with dressing.

Yield: 1 serving

Bouillabaisse

16ea             Harbor Banks                  16/20   P&D shrimp

16ea             Harbor Banks                  10/20 scallops

4ea               Harbor Banks                   4oz lobster tail (split)

4ea               Harbor Banks                   7-9oz catfish filet (cut in half)

16ea                                                      little neck clams

16ea                                                      mussels

16oz             El Pasado                         3/8 diced tomatoes

16oz             Monarch                          white wine

8oz               CVF                                 diced onion

8oz               CVF                                 diced celery

1T                Roseli                               chopped garlic

1tsp              Monarch                           thyme leaf

10 threads                                             saffron

1/4c             CVF                                  fresh parsley (chopped)

8oz                                                       water

2tsp             CLS T                               lobster base

1/2tsp          Monarch                           ground black pepper

8ea              Hilltop Hearth                   French petit pain rolls (split and toasted)

Method: Place all ingredients except the seafood, parsley and rolls into a brazier simmer for ten minutes. Add catfish cover and simmer for five minutes, then add remaining seafood and simmer for five minutes. Remove from heat add parsley and serve.

Plating: in a wide shallow bowl place 2 shrimp, 2 scallops, 2 clams, 2 mussels, one piece catfish and one half of a lobster tail. Cover with 8oz of the broth and place two pieces of roll on the side of the bowl.

Yield: 8 servings

Heart Healthy Garden Chili

2qt      El Pasado                     3/8” diced tomatoes

2#       El Pasado                     dark kidney beans

1gt      Roseli                           tomato puree

1#       CVF                             diced onions

1#       CVF                             carrots (small diced)

1#       CVF                             diced celery

½#      CVF                             diced green peppers

½#                                           yellow peppers (diced)

½#                                           red peppers (diced)

1#      CVF                              zucchini (sliced ½ moons)

1#      CVF                              yellow squash (sliced ½ moons)

1#                                            eggplant (diced)

2oz     Roseli                           chopped garlic

1T      Monarch                       chili powder

2T      Monarch                       ground cumin

1T      Monarch                       oregano leaf

1tsp    Monarch                       cayenne pepper

1T      Monarch                        kosher salt

36oz                                         non-fat plain yogurt

Method: Combine all ingredients except yogurt in a heavy brasier.  Bring to a boil, reduce heat and simmer for 30 minutes. Serve in bowl topped with 1oz non-fat yogurt.

Yield: 36- 8oz servings

Great non seafood lent item.

Shrimp Saltimbocco

10 pc         Harbor Banks       16/20 ct shrimp (peeled and deveined)

2oz            Roseli                    prosciutto ham (cut into match stick pieces)

1oz            Roseli                    shredded Asiago cheese

1T             Glenview Farms    butter

1oz            Optimax                oil

1/2tsp        Roseli                    chopped garlic

1T             CVF                       fresh basil (chopped)

1oz            Monarch                white wine

Method: heat the oil in a fry pan and sauté the shrimp for one minute on each side.

Then add the garlic and prosciutto sauté for one minute, add butter, basil and wine simmer for one minute. Arrange the shrimp on a serving dish and top with pan sauce and finish with Asiago cheese.

Yield: 2 servings

Creole Pangasius

1ea        Harbor Banks                   5-7oz pangasius filet

3oz        Roseli                               chef style tomatoes

1oz        CVF                                  sliced onions

1oz                                                  green pepper (julienned)

1oz        Roseli                                hot banana pepper rings

½ tsp     Roseli                                chopped garlic

1c          Monarch                            cooked white rice

2oz        Monarch                            white wine

Method: sauté onions, peppers and garlic for one minute add tomatoes and wine simmer for one minute add pangasius filet and simmer for five minutes or until fish is cooked. Serve over rice.

Yield: one serving

Nantucket Salmon

NANTUCKET SALMON

1ea.         Harbor Banks                 Atlantic salmon fillet, 8oz

1ea.         Bluewater                       jumbo lump crab cake, 3oz

1tsp         Roseli                             basil pesto

3oz          Glenview Farms             hvy cream

½ oz        Glenview Farms             butter (melted)

Method: evenly top the salmon with the crab cake, place in baking pan, top with melted butter. Bake in a 350 degree oven for 10 minutes or until salmon is done. In a sauce pan combine the basil pesto and cream bring to a boil and reduce by half. Place sauce on plate, put salmon on top and serve.

Yield: one serving

Lobster Mac

LOBSTER MAC

2#       Harbor Banks                KNL lobster meat (4632386)

2#       Roseli                            gemelli pasta, cooked (3328812)

50oz   El Pasado                      Monterey jack cheese sauce (3382736)

4oz      Monarch                       sherry wine (2154367)

4oz     Glenview Farms            heavy cream (7340979)

1T       Monarch                       six pepper blend (8353450)

Method: combine all ingredients, mix well place in baking pan cover and bake 350 degrees for 30 minutes. Then serve.

Yield: 154oz