Happy Mother¢â‚¬â„¢s Day Happy...
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Happy Mother’s Day
Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 4.30.18 - 5.11.18
Packer Beef Top Rounds CH CV (Inside) (#730005, 3/28 lb avg)...$.10 off/lb
Packer Beef Ribeye CH CV (#730160, 5/17 lb avg)...$.10 off/lb
SFS Sausage Breakfast Links 2 oz FF (#650041, 1/10 lb)...$2.00 off/cs
SFS Beef Tenderloin CH CC Chain Off (#740008, 2/6 ct cw)...$.25 off/lb
SFS Beef Shoulder Tender CH Medallion (#740720, 4/3 ct cw)...$.25 off/lb
Hatfield Premium Pork Tenderloins FF (#720231, 12/1.5 lb avg)...$.10 off/lb
Hatfield Premium Pork CC Boneless Loin (#720230, 2/7 lb avg)...$.10 off/lb
SFS Premium Pork CC Boneless Loins Cut to Spec (#720233, 2/6 lb avg)...$.10 off/lb
Hatfield Premium Pork Rib CC 8-Rib (#720235, 2/6 lb avg)...$.10 off/lb
SFS Premium Pork Rib CC Frenched (#720238, 2/5 lb avg)...$.10 off/lb
SFS Meat Room Try our Premium Pork! Peppered Pork Tenderloin Ingredients 1 lb. Premium Pork Tenderloin (#720231) 2 tsp. lemon pepper (#264374) 1/2 tsp. cayenne pepper (#264327) Method Rub tenderloin with seasonings, covering entire surface. Place in shallow roasting pan & roast in 425 ° F oven for 20-27 minutes, until internal temperature reads 145° F. Allow tenderloin to rest for 5 minutes before slicing.
Honey-Mustard Tenderloin Ingredients 1 lb. Premium Pork Tenderloin (#720231) 4 tbsp. honey (#252900) 2 tbsp. apple cider vinegar (#224200) 2 tbsp. brown sugar (#226132) 1 tbsp. Dijon-style mustard (#224011) Method Combine all ingredients except pork. Coat pork tenderloin well with sauce. Roast in 450° F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145° F. Allow tenderloin to rest 3 minutes. Slice thinly to serve.
Cuban Pork Tenderloin Ingredients 1 1/2 lb. Premium Pork Tenderloin (#720231) 1/4 c. orange juice (#208006) 1/4 c. grapefruit juice (#208005) 2 tbsp. cilantro (#510324), chopped 1 tsp. cumin (#264113) 1 tsp. oregano (#264256) 2 cloves garlic (#510345), finely chopped 1/2 tsp. kosher salt (#264715) 1/2 tsp. red pepper flakes (#264316) Method Trim silver skin from tenderloin. Mix orange & grapefruit juice, cilantro, cumin, oregano, garlic, salt, & hot pepper in gallon sized plastic bag. Add pork, close, & refrigerate for at least 30 min. Preheat grill on high. Adjust temperature to 400° F. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill & cover. Cook, turning occasionally, until browned & thermometer inserted in center of pork reads 145° F, about 20-27 min. Transfer to carving board & let stand 3-5 min. Slice.
Menu Pride Buffet Hams (#640141, 2/10 lb avg)...$2.15/lb
Farmland Buffet Ham (#640146, 2/11 lb avg)...$2.95/lb
Farmland Pit Ham (#640012, 2/15 lb avg)...$2.59/lb
Farmland Osso Buco (#720575, 12/24 oz avg)...$3.59/lb
Ingredients For the Veal: 1/4 cup Extra Virgin Olive Oil (#256510) 2 tbsp. butter (#415020) 1/2 cup flour (for dredging) (#226027) salt (#264367) and pepper (#264283) to taste 1 1/2 cups fine bread crumbs (#246005) 1/3 cup Parmesan (#435660) 2 tsp. red chili flakes (#264316) 12 veal loin cutlets (#332389) 3 eggs (lightly beaten) (#405830) 3 cups jumbo lump crab meat (cooked) (#890016) For the Poached Leeks: 6 leeks (#510365) 6 tbsp. butter (#415020) 1 1/2 cups white wine (#224215) 1/2 bunch fresh thyme sprigs (#510328) 3 garlic cloves (smashed) (#510345) 2 shallots (medium dice) (#540091) 1/3 cup Parmesan (#435660) salt and pepper to taste For the Hollandaise: 1 cup butter (#415020) 4 egg yolks (#405830) 2 tbsp. lemon juice (#208201) salt (#264367) and pepper (#264283) to taste 2 tbsp. tarragon (chopped) (#264401)
Method For the Veal: Heat oil and 2 tablespoons of butter in a large saute pan over medium-high heat. Season flour with salt and pepper; and bread crumbs with Parmesan, chili flakes, salt and pepper. Season veal with salt and pepper on both sides and coat lightly in the flour mixture. Coat with the beaten eggs and then dredge in the seasoned bread crumbs. Cook in the hot oil on one side until golden and crispy, about 2 to 3 minutes. Press more grated cheese on to the veal. Flip and continue to cook on the second side for 2 to 3 more minutes. Put crab meat in a sauce pan with 1/4 cup of water and place over a low heat. Just warm through and strain off the water. For the Poached Leeks: Clean the leeks thoroughly with water. Trim root end and tough greens. Cut each leek into 4 wedges, slicing lengthwise. Remove any remaining sand by submerging in a bowl of clean water. Combine all of the ingredients in a medium dutch oven and add water just to cover. Bring to a boil and reduce to a simmer. Cook for about 30 minutes or until the liquid has reduced to a third. For the Hollandaise: Melt butter in a heavy bottom sauce pot and set aside. Whisk together the egg yolks, lemon juice, salt and pepper over a double boiler until thickened, about 3 to 4 minutes. Slowly drizzle in the butter, whisking constantly. Adjust seasoning to taste. Stir in the tarragon. Top veal with poached leeks, crab meat and a generous serving of hollandaise.
Featured in this recipe Northeast Prime Veal Cutlet Loin Fillet Pounded (#332389, 20/4 oz)...$2.48/ea
*Recipe adapted from The Chew
Supreme Jumbo Lump Crab Meat (#890016, 12/1 lb)...$28.88/lb
20-30 ct Dry IQF Sea Scallops (#342133, 2/5 lb)...$.51/ea
Featured in this recipe 10-20 ct Dry IQF Sea Scallops (#342136, 2/5 lb)...$.89/ea
U-10 Dry IQF Sea Scallops (#342140, 2/5 lb)...$1.53/ea
Colossal Crab Meat (#890019, 12/1 lb)...$30.50/lb
Jumbo Lump Crab Meat (#890016, 12/1 lb)...$28.88/lb
Super Lump Crab Meat (#890005, 12/1 lb)...$22.75/lb
Backfin Crab Meat (#890031, 12/1 lb)...$16.75/lb
Special Crab Meat (#890036, 12/1 lb)...$13.98/lb
Claw Crab Meat (#890015, 12/1 lb)...$11.25/lb
Seared Scallops Method Heat two large sauté pans over medium-high heat. Heat a small sauté pan over medium-high heat and add the wine and raisins. Bring up to a simmer and cook for 3 minutes. Add 3 tablespoons of olive oil to one pan. Season the scallops on both sides with salt and pepper and then place the scallops in the hot pan. Let sit for 2-3 minutes without touching, ensuring that the scallops develop a dark golden sear. In the other pan, add 3 tablespoons of olive oil and add the spinach. Season with a pinch of salt and pepper, toss to coat a few times, and once the spinach just starts to wilt, take off the heat, about 45 seconds. Flip the scallops and add half the butter. Once the butter is browned, add the wine and raisin mixture to the pan. Add the pistachios, orange juice and zest, and then the rest of the butter. Swirl to emulsify. Adjust seasoning and then add the parsley. Toss everything to coat. Plate the spinach and then place the scallops on the bed of greens.
*Recipe adapted from The Chew
Ingredients 10 large scallops, patted dry (#342136) 10 oz. baby spinach, cleaned (#510671) 1/3 cup golden raisins (#206796) 1/2 cup white wine 1/3 cup pistachios, toasted and roughly chopped (#260047) 1 orange, zest and juice (#500660) 1/4 cup parsley, chopped (#510490) 3 tbsp. butter (#415020) olive oil (#256510) salt (#264367) and pepper (#264283)
Did you know? Over 80 million Americans will dine out for Mother’s Day, spending over $20 billion in total on the day.
Lobster Ravioli with Steamed Mussels
Ingredients 20 pcs lobster ravioli (#320406) 1 tbsp. EVOO (#256510) 1 tsp. garlic, minced (#510345) 1 tbsp. shallot, minced (#540091) 1 cup cherry tomatoes, halved (#510870) 32 ea. mussels, washed & de-bearded (#346008) 1/4 cup cream sherry wine 1/2 cup chicken broth (#242040) 1 tbsp. butter, unsalted (#415038) pinch salt (#264367) & pepper (#264283) to taste pinch chives, minced (#510330)
Method For the sauce: In a 12” sauté pan, add the EVOO, garlic and shallots. Sauté on medium heat until the garlic and onions start to caramelize (approx. 1-2 minutes). Add the cherry tomatoes and sauté for an additional minute. Add the cleaned mussels, toss and then deglaze with the sherry wine. Cover the pan with a lid and steam the mussels until they open. Add the chicken broth, butter, salt and pepper to the pan to finish the sauce. To serve: Cook the Lobster Ravioli for approx. 5 minutes or until the product reaches 165°F. Add the cooked ravioli to the pan with the mussels and sauce. Serve 5 ravioli and 8 mussels per person with 2 tbsp. of the reduced sauce. Garnish with fresh chopped chives.
*Recipe adapted from Joseph’s Pasta
Featured in this recipe Joseph’s Pasta, Lobster Ravioli (#320406, 2/3 lb oz)...$1.50/ea
Looking for another option? Try Joseph’s Pasta (See bottom left) Grilled Vegetable Ravioli (#320416, 2/3 lb)....$.54/ea
Recipe Inspirations There are so many menu options for this versatile product, whether you serve as a vegetarian dish or accompanied by a protein, try it: with roasted halibut fillet, with a roasted red pepper pesto sauce, or with a kalamata olive tapenade and seared scallops.
Steamed Grouper with Sour Orange Sauce & Martini Relish
Ingredients Sour Orange Sauce: 2 cups fresh orange juice (#450112) 1 Tbsp honey (#252900) juice of 1 fresh lime (#500602) splash of white wine vinegar (#224231) salt (#264367) and pepper (#264283) Martini Relish: 1/4 cup quartered green pitted olives (#2320