A Reyes Holdings Company
Spicy Shrimp & Crab Fiesta Salad
Ingredients
40 Hidden Bay Cooked Black Tiger 16-20 P&D Tail-On Shrimp, grilled RFS Item 78822 1 1/4 lbs. crab meat (backfin, claw or special) 5 lbs. Markon Ready-Set-Serve Insalata Blend RFS Item 79844 2 1/2 lbs. Markon First Crop Cherry Tomatoes RFS Item 67164 10 oz. yellow and red bell pepper, julienned 1 1/4 lbs. mushrooms, quartered 10 oz. sliced black olives 1 quart Culinary Secrets Southwest Ranch Dressing RFS Item 28420 20 sprigs Markon First Crop Wash & Trim Fresh Parsley
Directions
1. For one serving, in a medium sized bowl, gently toss 4 oz. of mixed greens, 1/2 oz. each of black olives, red and yellow pepper, and 1 oz. mushrooms with 2 fl. oz. of Culinary Secrets Southwest Ranch Dressing.
2. Transfer salad mixture to a large chilled serving bowl and top with 2 grilled shrimp and 1 oz. crab meat. Garnish plate with 2 oz. cherry tomatoes and a fresh parsley sprig.
Yield: 20 servings
Buffalo Chicken Salad
3 lbs. Markon Ready-Set-Serve Insalata Blend RFS Item 79844 80 pcs. SilverBrook Golden Breaded Chicken Breast Tenders RFS Item 61886 1 1/4 quarts Buffalo Wing Sauce 1 1/4 lbs. cucumber, 1/4" diced 1 1/4 lbs. carrot, 1/4" diced 1 1/4 lbs. celery, 1/4" diced 1 1/4 lbs. tomato, 1/4" diced 1 1/4 lbs. Cobblestone Market Shredded Mild Cheddar Cheese RFS Item 71240 1/2 quarts Markon First Crop Clean & Trim Green Onion, sliced RFS Item 76206 1/4 quarts Culinary Secrets Thick n' Chunky Blue Cheese Dressing RFS Item 17290 As needed, EverFry Shortening RFS Item 14772
1. Preheat deep fryer to 350 F. For one order, place 4 chicken tenders in the fryer basket and deep fry until golden brown and they reach an internal temperature of 165 F.
2. While chicken is cooking, line a chilled salad bowl with 4 oz. of mixed greens. Sprinkle 1 oz. of each cucumber, carrot, celery and tomato around perimeter of the greens.
3. Transfer cooked chicken tenders into a bowl and toss with 2 fl. oz. of Buffalo Wing Sauce. Remove chicken from sauce and place in a row on top of the mixed greens.
4. Finish by sprinkling 1 oz. of cheese over chicken and garnishing with 1 tsp. of green onion. Servie with 1 1/2 fl. oz. of Culinary Secrets Thick and Chunky Blue Cheese Dressing.
Chicken & Prosciutto Pasta Salad
20-5 oz. SilverBrook Boneless, Skinless Chicken Breast RFS Item 35774 10 lbs. Villa Frizzoni Farfalle, cooked and cooled RFS Item 28856 10 oz. Markon First Crop Jumbo Red Onion, 1/4" diced RFS Item 71337 20 oz. Prosciutto, 1/2" diced (or subsititute with bacon or panchetta) 2 1/2 lbs. green beans, blanched and cooled 1 1/4 lbs. roasted red peppers, julienned 5 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese RFS Item 70946 1 1/4 quarts Culinary Secrets Royal Caesar Dressing RFS Item 12434 20 fresh basil sprigs, whole
1. For one order, grill 5 oz. of chicken, cool and dice into 1/2" pieces.
2. In a medium sized mixing bowl, combine chicken with 8 oz. of pasta, 1/2 oz. of onion, 2 oz. of green beans, 1 oz. of roasted red peppers and 2 fl. oz of Culinary Secrets Royal Caesar Dressing.
3. Transfer mixture to chilled serving bowl and top with 1/4 oz. Parmesan cheese and 1 oz. of the diced Prosciutto. Garnish with fresh basil.
Grilled Tenderloin Cobb Salad
4 oz. beef tenderloin 1 quart Katy's Kitchen New York Style Blue Cheese Dressing RFS Item 12332 1 1/4 lbs. Markon Ready-Set-Serve Chopped Fresh Romaine Lettuce RFS Item 76340 3 3/4 lbs. Markon First Crop Fresh Iceberg Lettuce, chopped RFS Item 75021 2 lbs. fresh tomatoes, 1/2" diced 1 1/4 lbs. hard boiled eggs, roughly chopped 1 1/4 lbs. Cobblestone Market Blue Cheese Crumbles RFS Item 70030 1 1/4 lbs. avocado, 1/2" diced 10 oz. Prairie Creek Packing Fully Cooked Thick Sliced Bacon, roughly chopped RFS Item 17766 20 pieces Markon First Crop Clean & Trim Green Onions, whole, grilled for garnish RFS Item 76206 salt and fresh black pepper as needed
1. For single serving, lightly season one piece of tenderloin with salt and black pepper.
2. Place tenderloin steak on a pre-heated seasoned grill and cook until desired doneness is reached. Keep warm and slice just prior to serving.
3. While tenderloin is cooking, place 1 oz. of romaine lettuce, 3 oz. of iceberg lettuce, 1 1/2 oz. tomatoes, and 1/2 oz. of bacon into a mixing bowl and toss with 1 1/2 fl. oz. of Katy's Kitchen New York Style Blue Cheese Dressing.
4. Transfer the tossed lettuce misture into a chilled serving bowl and top with sliced beef tenderloin.
5. Finish by topping with 1 oz. of each: avocado, blue cheese crumbles and chopped egg. Garnish with 1 whole grilled green onion.
Hawaiian Green Salad
6 cups Markon Ready-Set-Serve Chopped Romaine RFS Item 76340 1 cup Markon First Crop Flavor Packed Golden Pineapple, chopped RFS Item 61722 1 cup red bell peppers, sliced 18 Hidden Bay 21-25 P&D Tail On Shrimp IQF RFS Item 16450 1/4 cup honey 1/4 cup apple cider vinegar 1/4 cup canola oil 1 Tbsp. shallot, chopped 2 tsp. dijon mustard 1 tsp. poppy seeds 1/4 tsp. kosher salt 1/8 tsp. black pepper, freshly cracked
1. Toss romaine, pinapple, peppers and shrimp.
2. Mix honey, vinegar, oil, shallot, mustard, poppy seeds, salt and pepper in a food processor.
3. Drizzle dressing over plated salads.
Yield: 6
Spinach Salad w/Grilled Chicken & Roquefort
20 oz. Markon Ready Set Serve Spinach Leaves (RFS Item 78278) 4 Pink Lady or Fuji Apples, sliced 10 oz. red seedless grapes, sliced in half lengthwise 20 oz. Culinary Secrets Raspberry Vinaigrette 20 oz. SilverBrook Grilled Savory Breast Fillet, sliced (RFS Item 65610) 1 cup walnuts, toasted and coarsely chopped 1 cup roquefort cheese, crumbled
Place spinach on plate; top with apples and grapes. Drizzle with Culinary Secrets Raspberry Vinaigrette. Top with chicken breast strips, toasted walnuts and roquefort cheese
Yield: 10 servings
Seafood Spiral Pasta Salad
3 3/4 lb. Hidden Bay Chunky Salad Style Imitation Crabmeat (RFS Item 57780) 5 lbs. Villa Frizzoni Rotini Pasta, cooked and chilled (RFS Item 25490) 10 oz. red bell pepper, julienned 10 oz. yellow bell pepper, julienned 10 oz. green bell pepper, julienned 5 oz. red onion, 1/4" diced 1 1/4 quarts Culinary Secrets Creamy Caesar Dressing (RFS Item 28502) 3 3/4 lbs. Markon Ready Set Serve Romaine Lettuce (RFS Item 76204) 20 cherry tomatoes 20 parsley sprigs
Directions (for one order)
1. In medium sized stainless steel bowl, combine 3 oz. of Hidden Bay Imitation Crabmeat, 4 oz. Villa Frizzoni Rotini, 1/2 oz of each red, yellow and green bell pepper, 1/2 oz. of red onion, and 1 1/2 oz. Culinary Secrets Creamy Caesar Dressing.
2. Layer the bottom of a chilled serving bowl with 3 oz. of Markon Romaine Lettuce then top with crabmeat and pasta mixture. Garnish with a cherry tomato and parsley sprig. Serve with an additional side of Culinary Secrets Creamy Caesar Dressing.
Roasted Vegetables
3/4 lb. green zucchini, 3/4" diced 3/4 lb. yellow squash, 3/4" diced 3/4 lb. Markon X-Large Green Bell Pepper, 3/4" diced (RFS Item 78247) 1 lb. red bell pepper, 3/4" diced 3/4 lb. Markon Medium Fancy Fresh Mushrooms, quartered (RFS Item 78170) 1/2 lb. Markon Medium Red Onion, 3/4" diced (RFS Item 79294) 3/4 lb. eggplant, 3/4" diced 1 1/2 oz. EverFry Free, Zero Trans Fat Oil (RFS Item 20656) 1/2 tsp. salt 1/2 tsp. Culinary Secrets Cracked Black Pepper (RFS Item 29084) 8 oz. Balsamic Vinaigrette
1. Toss vegetables, EverFry Free, salt and pepper in a large mixing bowl.
2. Spread mixture evenly on a sheet pan. Bake at 350 F for 15 minutes, or until vegetables are lightly browned.
3. Cool vegetables, transfer to shallow storage container and refrigerate until needed.
4. To serve on buffet or as a side item, toss chilled roasted vegetables with 1 1/2 oz. of balsamic vinaigrette.
Serving Ideas:
1. For added contrast of color, flavor and texture, toss dish with mozzeralla, feta or cotija cheese and fresh oregano, basil or cilantro.
2. When still warm, toss vegetables with cooked pasta and balsamic vinaigrette. Garnish with fresh basil and shredded parmesan cheese.
Yield: 5 lbs (8 oz. per serving)
Crispy Portabello Mushroom Salad Featuring Culinary Secrets Creamy Caesar Dressing
20 oz. Culinary Secrets Creamy Caesar Dressing (RFS Item #28502) 20 oz. Crispy Portabello (see below) 15 oz. Markon Organic Baby Mixed Spring Greens (RFS Item #76290) 5 oz. Frisee greens 8 oz. Prosciutto di Parma, thinly sliced
Crispy Portabello
20 oz. Portabello mushroom, medium-sized, sliced 2 cups all-purpose flour 2 Tbsp. kosher salt 2 Tbsp. black pepper 2 cups olive oil
Crispy Portabello: Place 1/2 olive oil into saute pan. Dredge sliced portabello in seasoned flour. Deep fry until golden brown. Repeat with remainder of olive oil and portabellos.
Place spring greens and frisee onto plate. Arrange crispy portabello and Prosciutto on top of greens. Drizzle with Culinary Secrets Creamy Caesar Dressing.
Chicken Pesto Salad
20 oz. Culinary Secrets Parmesan Peppercorn Dressing (RFS Item #31356) 20 oz. chicken breast, seasoned, grilled and cut into strips 10 oz. prepared pesto sauce 10 oz. Villa Frizzoni Angel Hair Pasta, cooked and cooled (RFS Item #12864) 20 oz. Markon Organic Baby Mixed Greens (RFS Item #76290) 5 oz. tomatoes, medium diced 5 oz. pine nuts, toasted 3 oz. Villa Frizzoni Parmesan cheese, shredded (RFS Item #70946)
Prepare chicken according to directions; keep warm for service. Toss pesto sauce with prepared angel hair pasta. Plate Markon Mixed Field Greens, top with seasoned pasta, tomatoes and chicken. Drizzle with Culinary Secrets Parmesan Peppercorn Dressign. Garnish with pine nuts and Villa Frizzoni Parmesan Cheese.
Serves: 10
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