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Blue Cheese Fondue Meatballs
64/1.5 oz meatballs (before cooking)
Ingredients
5# Chef Line Pat LaFrieda Short Rib Chopped Beef
1# Panko
1 c Pasteurized Egg
Salt & Pepper
2 oz Fresh Chive, chopped
2 oz Fresh Thyme, chopped
Procedure
Mix ingredients together well. Let rest 1 hour in refrigeration.
Portion into 1.5 oz meatballs. Cook on sheetpan until browned and cook through.
Place into blue cheese fondue, simmer for 20 min. Serve hot.
Blue Cheese Fondue
1 qt Heavy Cream
1 qt Half & Half
1# Glenview Farms Marbled Blue Jack
Salt & Pepper
Heat the cream and half & half to a boil. Simmer 5 minutes.
Add the marbled blue jack. Whisk to incorporate.
Adjust seasoning. Hold warm until adding the meatballs.
Blackened Salmon Slider with Remoulade Sauce
48 portions
Ingredients
48 ea Chef’s Line Salmon Slider
8 oz Monarch Cajun Spice
4 c Monarch Extra Heavy Mayo
1 c Rycoff Sexton Stone Ground Mustard
½ c Fresh Squeezed Lemon Juice
1 c Red Pepper, diced
Salt & Pepper
Procedure
Dust the salmon sliders with the Cajun spice. Sear on flattop griddle until browned on both sides. Finish and/or hold in oven until service.
Mix together the mayo, mustard, lemon juice and red peppers. Season.
Refrigerate the remoulade for 1 hr prior to service.
Top each salmon slider with a spoonful of remoulade and garnish with micro cilantro.
BBQ Pulled Pork Taco with Curry Slaw
48 portions
Ingredients
1 pc Chef’s Line Smoked Pork Butt
2 c Monarch BBQ Sauce
48 ea 6” Flour Tortillas
48 oz Metro Deli Curry Cole Slaw
Procedure
Heat smoked pork butt until hot throughout. Pull.
Toss with the BBQ sauce. Add a small amount at a time.
Heat flour tortillas just before service.
Build taco onto flour tortilla. BBQ pork then the curry slaw.
Mini Tomato Mozzarella Calzone with Chunky Marinara
54 portions
Ingredients
2 bx Molly’s Kitchen Smoked Mozzarella & Tomato Empanada
½ cn Roseli Chunky Marinara
Procedure
Heat empanada according to directions.
Heat the chunky marinara until hot throughout.
Serve the mini “calzone” on platter with a side of the marinara.
Wild Blueberry & Lemon Croissant Pudding with Lemon Glaze
30 portions
Ingredients
1 cs Chef’s Line Wild Blueberry & Lemon Croissant Pudding
½ c Fresh Squeezed Lemon Juice
2# Confectioner’s Sugar
Procedure
Remove croissant pudding from the internal wrapping.
Place on a sheet pan. Bake according to instructions.
Mix together the confectioners sugar and lemon juice to make the glaze.
As soon a croissant puddings come out of the oven, drizzle with the glaze.
Reserve glaze for service.
Habanero Jack Meatloaf Sliders
48 portions
Ingredients
5# Chef’s Line Pat LaFrieda Shortrib Chopped Beef
2# Panko
2 c Pasteurized Eggs
1 c BBQ Sauce
1 c yellow mustard
Salt & pepper
Procedure
Mix together all of the meatloaf ingredients. Chill for 1 hour.
Bake in loaf pans for 1 hour until cooked throughout.
Chill overnight. Cut into slider portions.
Sear to reheat. Top with ½ slice of habanero jack cheese.
Place onto a warm slider bun. Serve immediately.
Harissa Dusted Salmon Slider with Cucumber Raita
48 portions
Ingredients
48 ea Chef’s Line Salmon slider
1 tube Harissa paste
Procedure
Thin the Harissa paste with a small amount of warm water.
Sear the salmon sliders on both sides until browned.
Brush with the Harissa paste, finish in preheated oven.
Serve hot with a dollop of Cucumber Raita.
Cucumber Raita
2 c Sour Cream
½ c Red Onion, fine diced
½ c Cucumber, peeled, seeded & diced
1 T Fresh Dill, chopped
Mix together all ingredients. Refrigerate 1 hour before use.
Sweet Chili BBQ Ribs
48 portions
Ingredients
4 racks Chef’s Line Smoke Back Ribs
2 c Sweet Chili Sauce
Procedure
Brush ribs with ½ of the sweet chili sauce.
Heat until ribs are hot throughout. About 30 minutes.
Cut into individual pieces. Toss with the remainder of sweet chili sauce.
Keep hot until service.
Steak & Cilantro Empanadas with Spicy Guacamole
54 portions
Ingredients
2 bx Molly’s Kitchen Steak & Cilantro Empanadas
24 oz Spicy Guacamole
Procedure
Heat empanadas according to instructions.
Serve on a platter with guacamole as a dipping sauce.
Chocolate Croissant Pudding with Pecan Bacon Brittle
30 portions
Ingredients
1 cs Chef’s Line Cark Chocolate Croissant Pudding
2 c Chopped Pecans
1 c Chopped Cooked Bacon
2 c Sugar in the Raw
Procedure
Heat sugar to hard ball stage with a small amount of water.
Fold in the pecans. Allow to cool slightly. Fold in the bacon.
Layout flat on silpat mat. Cool. Chop into a fine dust.
Heat the croissant pudding according to instructions.
Sprinkle with pecan bacon brittle.
Serve warm. Whipped cream is optional.
