4 oz Empire's Treasure® Jumbo Lump crabmeat (572355)
1 1/2 tsp Brilliance Butter Flavored Oil (875041)
4 ea Peak Fresh Produce® Basil Leaves, fried for garnish (855570)
DIRECTIONS
1.Spray each strip with canola pan spray. Sprinkle beef rub on all sides then wrap and refrigerate overnight for flavors to sink into the beef.
2.In a sauté pan over medium heat add half a teaspoon of butter flavored oil and red onion. Cook for 1-2 minutes then add vinegar and tarragon and reduce by 75%. Fold in hollandaise sauce then reserve.
3.Cook steaks on grill to your customers desired degree of doneness. Rest steak for 1 minute before carving. Slice the strip steak and arrange in a circular pattern in center of warm entrée plate.
4.Heat one teaspoon of butter flavored oil over medium heat in sauté pan. Add crabmeat and salt.
5.Bring water and vinegar to a boil then poach each egg for 1-2 minutes.
6.Place poached egg on top of sliced steak in center. Followed by two ounces of bearnaise sauce then top with two ounces of warm crabmeat and garnish with two fried basil leaves.
INGREDIENTS
DIRECTIONS
1 8 oz Braveheart® Black Angus Beef Brisket, smoked and sliced (235592)
1/2 cup Peak Fresh Produce® Onion(s), Red, julienne, and caramelized (867181)
1/2 cup Peak Fresh Produce® Pepper(s), Green Bell, roasted, seeded, peeled and julienne (875406)
6 ea Peak Fresh Produce® Tomato(es), Cherry, sliced into wheels ( 419221)
1 ea Peak Fresh Produce® Orange(s) (359678)
4 oz Piancone® Roasted Red Pepper Dressing (258793)
1/4 cup Nature's Best Dairy® Cheese, Goat, crumbled (513298)
1.Spray the raw brisket with pan spray on all sides. Generously coat all sides of the brisket with rub. Wrap and refrigerate overnight for best flavor transfer.
2.Set smoker to 225° smoke the brisket for two hours per lb. If you want to smoke at 250° you would then smoke the brisket for one and a half per lb. Once brisket reaches an internal temperature of 195° remove from smoker and let rest for 30 minutes at room temperature. With carryover cooking the brisket will reach an internal temperature of 205°.
3.Carve the brisket against the grain to yield an 8 oz. portion.
4.Toss greens with dressing and sperate on two chilled plates.
5.Portion onions, tomatoes, and peppers atop each salad.
6.Place three to four slices of brisket on top. Sprinkle with goat cheese crumbles then serve.
BRAVEHEART® WHISKEY SHORT RIBS BRAVEHEART® WHISKEY SHORT RIBS
INGREDIENTS
10 lbs Braveheart® Black Angus Beef Short Ribs (421364)
1/4 cup West Creek® mustard brown, spicy (655767)
1/4 cup Kikkoman® Soy Sauce (57615)
2 cups rye whiskey
1/2 cup West Creek® Sugar, Brown (33223)
1/4 cup Roma® minced garlic (490111)
2 ea Peak Fresh Produce® Onion(s), Yellow, medium dice
DIRECTIONS
1.Warm whiskey and brown sugar over medium heat in a saucepan. Cook for 2-3 minutes. Remove from heat and cool.
2.In a bowl whisk whiskey reduction, mustard, soy sauce, onion and garlic. Pour over short ribs, cover and refrigerate overnight.
3.Remove ribs from cooler and let sit for an hour at room temperature before grilling.
4.Place ribs on indirect heat area of grill about 275° temperature. Cook bone side down for one and half hours to an internal temperature of 165°.
5.Wrap ribs in foil meat side down and pour over some marinade. Cook for 1 ½ -2 hours. Once meat hits internal temperature of 200°. Remove and rest for 20 minutes. Then serve.
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SHEPHERD'S PIE SHEPHERD'S PIE
INGREDIENTS
5 lbs. Braveheart® Black Angus Beef Ground (340255)
1 1/2 cups West Creek® Cheese Shredded, Cheddar (158811)
5 lbs. West Creek® Potatoes, Mashed (537853)
1 lb. West Creek® Vegetables, Mixed (993226)
1 cup wine, red (609633)
1/4 cup Worcestershire sauce (48358)
DIRECTIONS
1.Lightly brown ground beef and drain off fat.
2.Add onion, garlic and butter and sauté with ground beef until onions soften. Sprinkle with flour and stir until thickened.
3.Add beef stock, spices, tomato sauce, paste, wine and Worcestershire sauce. Simmer for 15- 20 minutes.
4.Pour into large pan. Sprinkle with frozen vegetables. Cover with mashed potatoes. Sprinkle with cheddar cheese.
5.Bake 30 minutes at 350.
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BRAVEHEART® BARBECUED BEEF CHUCK
SHOULDER
BRAVEHEART® BARBECUED BEEF CHUCK SHOULDER
INGREDIENTS
18 lb. Braveheart® Black Angus Beef shoulder clod, cleaned (374846)
1 tbsp West Creek® sea salt kosher (104752)
1 tbsp Magellan® Black Pepper, ground (264697)
2 tbsp Brilliance® Clear Canola Oil (304197)
1 cup West Creek Moonshine BBQ sauce (234869 - SMOKEY)
1 ea. Heritage Ovens Cornbread Mix, follow bag directions to cook (334979)
1 ea. Brilliance Pan Spray (362592)
4 slices ea. West Creek® cheese cheddar, chopped (158816)
1/2 cup West Creek® Mayonnaise (201346)
1/4 cup Nature's Best Dairy® Cream Cheese (999958)
1/2 tsp Roma® garlic powder (264685)
1/4 cup pimentos, diced (316601)
1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped for garnish (247091)
DIRECTIONS
1.In a bowl fold together cheddar cheese, cream cheese, mayonnaise, garlic powder, and pimentos to make pimento cheese spread. Reserve refrigerated for service.
2.Remove the clod from the cooler and let come to room temperature for an hour. Rub shoulder clod with oil then season with salt, and pepper.
3.Set smoker to 225°F and cook shoulder clod for 2 hours per lb. until fork tender. When shoulder clod is finished brush all sides with BBQ sauce and allow to caramelize in smoker. Remove from smoker and allow to rest for 30 minutes before carving.
4.Wrap cooked clod while resting. Slice shoulder clod against the grain for plating. Serve about 4-6 oz. per person.
5.Prepare the cornbread muffins according to directions on the bag. Cook muffin batter in a hotel pan sprayed with pan spray. Once muffin mix is cooked remove and cool for an hour. Cut the cornbread into squares for plating.
6.Place cornbread on a tray or plate. Top with pimento cheese or place pimento cheese in a side cup/ramekin, followed by slices of shoulder clod.
7.Drizzle some BBQ sauce over the top and finish with green onion then serve.
WEST CREEK® COWBOY GOURMADE BURGER WEST CREEK® COWBOY GOURMADE BURGER
INGREDIENTS
4 ea. Braveheart® Gourmade burger, 8 oz. (190343)
1 cup West Creek Sweet BBQ Sauce (234872)
1 ea. Brilliance Pan Spray (362592)
1/8 tsp West Creek® sea salt kosher (104752)
1/8 tsp Magellan® Black Pepper, ground (628174)
1 ea. West Creek® Boston butt, boneless, 9 lb. avg. (464407)
2 cups Magellan® BBQ seasoning rub Wood of choice, for smoking (319934)
4 ea. Delancey Street Deli® ciabatta bread, sliced (653046)
8 oz. West Creek® Craft Beer Cheese Dip, warmed (478692)
8 ea. West Creek® Bacon, 18-22 lay out slices, cooked (883843)
2.Combine stale bread, 3T grated parm, red pepper, green onions and mushrooms. Spoon stuffing mix onto steak, leaving a 1” borde (to avoid stuffing from pushing out when rolling and picking).
3.Cube butter and toss evenly on top of stuffing mix.
DIRECTIONS
4.Roll beginning with the long edge of steak and secure with wooden toothpicks. Place steak seam-side down in an oven proof baking dish.
5.Combine tomatoes, red wine and remaining grated parm and stir to combine.
6.Pour tomato mixture over rolled flank.
7.Roast in preheated oven till internal temperature reads about 160 degrees for a medium doneness.
8.Let rest in baking dish for 5 minutes before slicing and serving with sauce and drippings from baking dish.
ITALIAN STUFFED FLANK STEAK ITALIAN STUFFED FLANK STEAK
1 tbsp Peak Fresh Produce® Lemon(s), juice only (858438)
1/2 tsp West Creek® Honey (1014474)
2 tbsp yogurt, plain, Greek (311723)
1 1/2 cups Peak Fresh Produce® Arugula (627365)
1 tbsp white wine, dry (609635)
1/2 cup Peak Fresh Produce® Potato(es), Russet, Idaho 60 ct., cut into strips using a peeler (908008)
1 tbsp Roma® Cheese, Parmesan, freshly grated with a microplane (653411)
1/8 tsp salt (104752)
1/8 tsp Roma® Black Pepper, Ground (264697)
1.Heat a heavy bottomed skillet over medium heat.
2.Dust the hanging tender with the Zaatar spice.
3.In a medium bowl, mix the smashed cucumber, herbs, ¼ tsp. garlic, lemon juice, honey, and Greek yogurt. Taste and season to liking with salt and pepper.
DIRECTIONS
4.Add blended oil to pan and sear the steak on all sides, then turn the heat down to low and let cook until medium rare Remove from heat and let meat rest for at least 5 minutes.
5.Wipe the skillet, then add another drizzle of oil. Heat over medium low. Add the garlic and sauté for 1 minute, then add the arugula, then deglaze with the wine. Season to taste with salt and pepper.
6.Fry the potato ribbons in a 325° fryer until golden brown. Toss with the parmesan and season with salt and pepper.
7.Cut the steak into 6 slices.
8.To plate: pile the arugula, rest the steak slices over the greens, serve potato ribbons and cucumber relish on the side.
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BRAISED
BRAISED PORK BELLY
WITH CREAMY MUSHROOM SAUCE
PORK BELLY WITH CREAMY MUSHROOM SAUCE
1.Preheatovento350°F.
INGREDIENTS FOR THE BRAISED PORK BELLY
2.Seasonporkbellywithsaltandpepper.
(1) 16 OZ Allegiance Pork Belly (522323) - Cut to size
1 TSP, Peak Thyme, fresh (855509) Salt and Pepper, to taste
4.Removefromheatandaddfreshthyme,saltandpepper.
DIRECTIONS
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TENDERLOIN OF PORK WITH CANE SYRUP GLAZE TENDERLOIN OF PORK WITH CANE SYRUP GLAZE
INGREDIENTS
1 ea Allegiance® Pork. Tenderloin, cleaned (464541)
1/4 tsp salt, sea (104752)
1/8 tsp Magellan® Black Pepper, ground (264697)
1 1/2 tbsp Roma® Oil, Olive (420791)
1 cup Steen’s cane syrup (526558)
1 tsp Roma® Crushed Red Chili Flakes (264698)
2 tbsp Roma® Oil, Olive (420791)
1 tsp Roma Garlic, minced (490111)
1/4 ea Peak Fresh Produce® Pepper(s), Green Bell, julienne (618461)
1/4 ea Peak Fresh Produce® Onion(s), Red, julienne (867181)
1/2 cup Ascend® Juice, Pineapple (80880)
1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
1/8 tsp Magellan® sea salt
1/8 tsp Roma® Black Pepper, Ground (264697)
DIRECTIONS
1.Season tenderloin with 1/8 tsp. sea salt and pepper. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.
2.Cook tenderloin turning once until it reaches an internal temperature of 155°.
3.Allow tenderloin to rest for 2 minutes before carving in the bias.
4.Add remaining olive oil in same sauté pan add garlic, onion, bell pepper, salt, and pepper. Cook for 2-3 minutes. Pour in pineapple juice and reduce by half.
5.Pour in cane syrup and add chili flakes then simmer for 5-6 minutes.
6.Portion slices of tenderloin on two or three plates then top with a portion of cane syrup glaze.
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DIRECTIONS
1.In a saucepan over medium heat whisk together ketchup, molasses, rice wine vinegar, chili flakes, sesame oil, brown sugar, and soy sauce. Simmer for 5 minutes. Remove from heat fold in mint and cool to thicken.
2.Rub butter flavored oil on ribs then generously coat with BBQ rub. Wrap and refrigerate overnight for best flavor.
3.Using your wood of choice set your smoker to 225°F and cook ribs for 4-5 hours until tender and ribs reach an internal temperature of 195°F. Remove from the smoker and cool for an hour.
4.Cut in between each bone for individual ribs. Wrap and refrigerate for at least an hour before frying.
5.Whisk together rice flour, all-purpose flour, and cornstarch. Heat fry oil in deep fryer to 350°F.
6.Take the ribs out of the refrigerator and dredge in rice flour mixture. Shake off excess flour. Drop ribs into submerged basket in hot fry oil. Cook ribs for 2-3 minutes until crispy. Remove from oil and drain on towel.
7.Toss ribs with cooled sauce then portion three to four per plate for an appetizer or small plate.
8.Sprinkle chopped chives and sliced cherry peppers over the top and serve.
INGREDIENTS
1 ea. Allegiance St Louis ribs, 3 3/4 lb. and down (565684)
Wood of choice, for smoker (463250)
1 cup BBQ seasoning rub
1/4 cup Brilliance Butter Flavored Oil (875041)
Brilliance® Canola blend oil, for deep frying (875040)
2.Heat sauté pan over medium high heat and add Piancone olive oil.
3.Pre-heat convection oven to 365 degrees.
1/8 tsp Delectable sea salt, ground (104752)
4 each 16/20 Bay Winds Tail on Shrimp (421091)
1/2 cup white wine (609635)
DIRECTIONS
4.Cook pork chop until browned on each side 1-2 minutes per side. Transfer to sizzle platter and convection oven to cook until internal temperature reaches 155 degrees.
5.In sauté pan now add andouille sausage over medium heat and cook for 1-2 minutes. Add Peak onion and Peak garlic and continue cooking for 2 minutes. Now pour in white wine and reduce by half. Pour in heavy cream and allow to reduce by half. Add Bay Wind shrimp, Peak basil and Piancone parmesan cheese and simmer for 1-2 minutes.
6.Remove Allegiance pork chop from oven plate and top with Bay Winds and andouille sauce then serve.
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NASHVILLE HOT HONEY PORK CHOP SANDWICH NASHVILLE HOT HONEY PORK CHOP SANDWICH
INGREDIENTS
1 Allegiance boneless loin (476099)
1/2 cup oil, vegetable (304197)
2 tbsp. butter (157189)
1 tsp. salt (104752)
1 tsp. garlic, powder (264685)
1 tsp. onion powder (628167)
1 tsp. Black Pepper (264697)
1 cup flour (81983)
1/2 cup honey (1014474)
1 cup hot sauce (312039)
2 brioche buns (436459)
1 cup Iceberg lettuce, shredded (880488)
4 slices tomato(es) (554540)
DIRECTIONS
1.Heat oil to 350°F in cast-iron pan. Add tablespoon of butter to oil. Cut loin into chops, 1" thick (2 chops/serving). Season chops with salt, garlic, onion and black pepper. Dredge pork chops in flour and place in oil.
2.Fry chops for 5 minutes per side. Chops should be golden brown and crispy.
3.Warm up hot sauce in sauce pot. When sauce reaches a slight boil, whisk in honey. When hot sauce and honey are completely combined, finish sauce with tablespoon of butter.
4.Toast brioche bun.
5.Dip loin chop in hot honey sauce and put onto brioche bun. Top with shredded lettuce and sliced tomato.
INGREDIENTS
8 ea Allegiance® pork tenderloin (464541)
SPICE RUB:
3 Tablespoons West Creek® kosher salt (104752)
2 Tablespoons Magellan® black pepper (628174)
3 Tablespoons Roma® paprika (628217)
2 Tablespoons ground mustard (58811)
2 Tablespoons dried thyme (981718)
GLAZE:
2 Cups pure maple syrup (480676)
6 Tablespoons bourbon
3 Tablespoons West Creek® apple cider vinegar (273719)
3 Tablespoons Piancone® olive oil (985920)
2 ea Peak® yellow onion, sliced (867197)
2 ea Granny Smith apple, peeled, cored and sliced (951946)
DIRECTIONS
1.Pat the pork dry. Combine the spice rub ingredients, then rub evenly over the loin. Let it rest at room temperature as you preheat your oven to 225F.
2.Transfer the pork to a cast-iron skillet, then place in the oven and roast until the pork reaches about 135 internal temp. As the pork roasts, combine the glaze ingredients in a small saucepan; bring to a simmer over medium-low heat and simmer until dark and thickened. Set the glaze aside.
3.Remove the cooked pork and set it on a resting rack, increase the oven temperature to 500F. As the oven heats, place the skillet on the stovetop over medium heat, and add the olive oil, onion, and a few sprinkles of salt; sauté until the onions are softened and just starting to caramelize. Add the apple slices then place the pork and any drippings top, then brush the pork liberally with the glaze.
4.Roast until the pork is very dark and crispy on the outside and reaches desired finished internal temp. Rest for 5 minutes then slice and serve with the apple and onion slices plus any remaining glaze.
INGREDIENTS
1/4 tsp Roma Black Pepper, Ground (264691) ®
4 ea. Peak Fresh Produce Lemon(s) (858438) ®
2 ea. Peak Fresh Produce Garlic, Clove(s), minced (275595) ®
4 tbsp Peak Fresh Produce Italian Parsley, minced (866538) ®
1 cup Roma Cheese, Pecorino Romano, grated (238638) ®
1 qt. Roma extra virgin olive oil (303381) ®
1.In a bowl add the parsley, juice from one lemon, and zest of four lemons, salt, black pepper, and garlic then stir and reserve refrigerated.
2.Whisk water and eggs to make egg wash.
DIRECTIONS
3.Place flour in a bowl, egg wash in a bowl then the breadcrumbs in a bowl to set up your breading station. You can butterfly the pork chops then pound them thin using a meat mallet.
4.Heat two cups of olive oil in a sauté pan over medium high heat.
5.Dredge butterflied pork chop in flour then egg wash finishing with breadcrumbs. Press the breadcrumbs firmly onto the chops. Repeat this process with the remaining pork chops.
6.Cook braded pork chops in the olive oil to an internal temperature of 155°F. Turning once. Remove from pan and drain on towel before serving.
7.You will need to add more olive oil to the pan to cook the remaining chops.
8.Place the chop on a warm entrée plate then ladle the lemon and parsley mixture over the top of the chop and finish with sprinkle of Pecorino Romano cheese.
WEST CREEK® TORTA DE PORK WEST CREEK® TORTA DE PORK
2/3 cup Contigo® black beans, drained and rinsed (629869)
8 ea. Telera rolls, (Mexican bread rolls; substitute with bolillos or similar rolls) (289278)
1/2 cup mexican crema (269922)
6 oz. Contigo Cotija Cheese , grated (651725)
6 oz. Contigo feather shred Oaxaca cheese (503828)
6 oz. Contigo® Salsa Verde Tomatillo (963548)
12 oz. West Creek® ham , whole muscle, pit smoked (492045)
6 ea. Peak® Avocado Halves, sliced (616931)
1/2 cup Contigo® sliced pickled jalapeño, chopped (522470)
DIRECTIONS
1.Preheat the oven to 325°F.
2.In a blender, combine garlic, soy sauce, honey, salt, and pepper. Blend until smooth.
3.Place the pork in an oven-safe pan (like a Dutch oven) and pour the marinade over it, ensuring the pork is evenly coated. Cover the pan with a lid and roast the pork for 1 hour. After 1 hour, uncover the pan and flip the pork. Continue roasting, uncovered, for an additional 1 1/4 to 1 1/2 hours, basting occasionally, until the pork is tender.
4.Let the pork cool, then refrigerate for several hours or overnight to make slicing easier.
INGREDIENTS
1 (4 pound) Ranahan Ranch® boneless leg of lamb, BRT (948470)
1 ½ Teaspoons Peak® fresh rosemary finely chopped (855530)
1 ½ Teaspoons Peak® fresh thyme finely chopped (855509)
½ Teaspoons ground coriander
1 ¼ Teaspoons West Creek® course Kosher salt (1017111)
1 Teaspoons Magellan® freshly ground black pepper (615816)
½ Cup Magellan® sliced almonds roasted and salted (357231)
2 Tablespoon Peak® chopped fresh mint (855538)
3 cloves Peak® garlic, roughly chopped (283987)
2 Tablespoon Piancone® extra virgin olive oil (985920)
2.Untie and unroll the lamb, lay it out flat on the work surface. Evenly spread half of the herb mixture (rosemary, thyme, coriander, salt, and pepper) over the inside of the leg of lamb. Mix the almonds and chopped mint and spread evenly over the lamb. Roll up starting at one of the narrow sides, and tie with kitchen twine in 1-inch segments. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a chopped garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
3.Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven uncovered to desired doneness (mid rare is 140 degrees center internal temp. Remove lamb from the oven and cover with foil. Allow lamb to rest for 15 minutes before slicing.
SAUCE:
1.Bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
