Ingredients:
- (1) 10-inch Flour Tortilla
- 3 oz Breakfast Potatoes, 3 oz Scrambled Cheese Eggs
- 3 oz Spinach, 2 oz Tomatoes, 2 oz Diced Bell Pepper mix, 2 oz Mushrooms
- Spicy Parmesan Sauce, Parm Cheese, Parsley
Instructions:
Cook spinach, mushrooms, peppers, tomatoes on flat top. Warm tortilla 1 min, fill w/ eggs, potatoes, veggies. Fold & roll. Seal on flat top, mark unsealed side on char-grill. Cut on bias.
To Serve: Place on Appetizer plate over spring mix. Drizzle Spicy Parmesan sauce, sprinkle parm cheese and parsley.
Ingredients:
- 5 oz Breakfast Potatoes OR Cheese Grits
- 5 oz Scrambled Cheese Eggs
- 3 oz Spinach, 2 oz Tomatoes, 2 oz Diced Bell Pepper mix, 2 oz Mushrooms
- Spicy Parmesan Sauce, Parm Cheese, Parsley
Instructions:
Cook veggies on flat top. Cook scrambled cheese eggs in sauté pan. Place grits/potatoes, cheese eggs, and veggie medley on Appetizer plate.
To Serve: Drizzle Spicy Parmesan sauce over top, sprinkle parm cheese and parsley.
Ingredients:
- 1 Cup Eggs, 2 oz Monterey Jack Cheese
- 4 oz Spinach, 3 oz Tomatoes, 3 oz Bell Pepper mix, 3 oz Mushrooms
- (3) Pieces Bacon OR Turkey Sausage (chopped)
Instructions:
Sauté veggie medley. Cook egg base in sauté pan w/ olive oil, flip, add veggie filling, protein choice, jack cheese in middle. Fold over onto Dinner plate over spring mix.
To Serve: Top with 2 oz protein choice, diced tomatoes, parm cheese, parsley. Served with a Biscuit.
Ingredients:
- (2) Slices Challah Heart French Toast Bread
- French Toast Batter, ½ Cup Eggs, 2 oz Cheddar Cheese
- Triple Sec Icing, Protein choice (Bacon or Turkey Sausage)
Instructions:
Dip challah in batter, grill both sides w/ liquid butter. Scramble cheese eggs in sauté pan. Assemble sandwich with protein and cheese eggs, cut on bias.
To Serve: Serve open faced (backs facing each other) on Dinner plate. Drizzle w/ icing, top w/ fresh fruit, powdered sugar.
Ingredients:
- (2) Slices Challah Heart French Toast Bread
- French Toast Batter, Triple Sec Icing
- Protein choice (Bacon or Turkey Sausage)
Instructions:
Dip challah bread in batter, grill flat top golden both sides. Cut on bias, layer piece by piece on Dinner plate.
To Serve: Opposite side: spring mix w/ protein on top. Drizzle french toast w/ icing, top w/ fresh fruit, powdered sugar.
Flour Ingredients:
- 3 Cups of Flour
- 1 Tbsp Black Pepper
- 1 Tbsp Cayenne Pepper
Pickle Marinade Ingredients:
- 5 Gallons Sliced Kosher Dill Pickles (drained)
- 2 Tbsp Complete Seasoning
- 1 Cup Chicken Grill Mates
- 1 Cup Poultry Magic
- 2 Cups Yellow Mustard
- 1 Quart Buttermilk
Instructions:
Add 1 ½ cups of pickles to the seasoned flour and add to oil one at a time. Fry until golden brown (3 to 4 minutes).
To Serve: Garnish the long Appetizer plate with spring mix and layer fried pickles across evenly, alongside chipotle ranch. Garnish with parsley, and serve.
Jerk Chicken Ingredients:
- 40 lbs Boneless Skinless Thighs
- 21 ½ Cups Mild Jerk Seasoning
- 1 Cup Sugar, 2 Cups Brown Sugar
- 2 Cups Water, 2 Tbsp Complete Seasoning
- 2 Tbsp Poultry Magic, 2 Tbsp Chicken Grill Mates
- ½ Cup Minced Garlic, 1 Tbsp Seasoned Salt
Assembly Ingredients:
- 2 ½ Cups Shredded Carrots
- 2 ½ Cups Shredded Purple Cabbage
- 1 Pack Egg Roll Wraps, Cornstarch, Water
Instructions:
Place Jerk Chicken ingredients into deep hotel pan, mix well, and cook in oven at 350°F for 3 hours. Cool chicken down. In a mixing bowl combine carrots, cabbage, and shredded thigh meat. Using 1 egg roll wrap, place ½ cup of mixed chicken ingredients, wet ends of wrap, fold neatly, and roll in cornstarch. Place in half pan, label, and store properly.
To Serve: Egg rolls are cut on a bias, placed on a small side plate on top of spring mix garnish, sprinkled with parsley, and served.
Ingredients:
- (6) 16/20 Marinated Shrimp
- ½ Cup Dynamite Sauce
- 1 oz Banana Peppers, 1 oz Jalapeno Slices
- 1 Lemon Slice, Sprinkle of Parsley
Dynamite Sauce Batch Recipe:
- 6 Bottles Sweet Thai Chili
- 1 Bottle Sriracha, ½ Cup Lemon Juice
Instructions:
Add 6 marinated shrimp to Seafood Flour. Deep fry in seafood fryer for 2-3 minutes. In medium sauté pan on medium heat, add dynamite sauce, 1 oz jalapeno slices, 1 oz banana peppers. Drain fried shrimp, add to pan, and toss thoroughly.
To Serve: Garnish long Appetizer plate with spring mix, layer shrimp, drizzle remaining sauce. Garnish with 1 lemon slice, parsley, side of chipotle ranch, and serve.
Ingredients:
- 15 lbs Thawed Catfish Filets (1 case, cut 1 ½-in pieces)
- 3 Cups Yellow Mustard, 1 Tbsp Black Pepper
- ½ Cup Seafood Grill Mates, 2 Tbsp Seafood Magic
- ½ Cup Old Bay, 2 Tbsp Complete Seasoning
- 2 Tbsp Granulated Garlic
Instructions:
Mix all ingredients in a bowl coating catfish nuggets on all sides. Label and store in container. Add 8 pieces into Seafood Flour and coat. Deep fry nuggets 5-7 minutes until desired crispiness. Drain grease.
To Serve: Garnish long Appetizer plate with spring mix. Place nuggets with 1 slice of lemon, parsley, and choice of remoulade or tartar sauce.
Ingredients (per taco):
- Corn Tortilla
- 1 Tbsp Peach-Pineapple Salsa
- 1 ½ Tbsp Monterey Jack Cheese
- ½ Tbsp Pickled Cabbage
- 1 oz Herb Sour Cream
- Garnish: Lime, Parsley
Instructions:
Grill corn tortillas both sides. Add 1 ½ tbsp jack cheese and ½ tbsp pickled cabbage. Once cheese melts, add 1 ½ tbsp selected protein (Veggie tacos use bell peppers, carrots, broccoli, tomatoes, spinach, garlic, veg seasoning, sweet thai chili). Top with herb sour cream and peach-pineapple salsa. (Full Order: 3 tacos; Happy Hour: 2 tacos).
To Serve: Place on long Appetizer plate, garnish with limes and parsley.
Ingredients:
- 10 Party Wings (HH: 4 wings w/ Fries)
- Flavors: Regular Fried, Lemon Pepper, Fire, Mild, or BBQ
Instructions:
Deep fry 10 wings cooking for 6-10 minutes until desired crispiness. Once wings float, drain excess oil. Toss wings in desired flavored sauce.
To Serve: Garnish long Appetizer plate with spring mix, place 10 wings evenly. Drizzle remaining sauce over wings. Garnish with parsley and desired dipping sauce. (Lemon Pepper wings receive lemon slice).
Ingredients:
- 6 oz Diced Grilled Chicken Breast
- 6 oz Romaine Lettuce
- 2 oz Shredded Parmesan Cheese
- 2 oz Ken's Caesar Dressing
- 1 each 10-inch Flour Tortilla (HH: 1 wrap)
Instructions:
Add ½ oz liquid butter to flat top, add grilled chicken. Heat tortilla 30 seconds. Assemble wrap with parmesan, romaine, chicken, and 1 oz caesar drizzle. Fold inward, roll, tuck ends, and place on flat top to seal. Mark unsealed side on char-grill.
To Serve: Garnish long appetizer plate with spring mix, cut wrap on a bias, layer on top of each other. Drizzle 1 oz caesar on top, sprinkle parm and parsley. Serve with 2 lime wedges.
Ingredients:
- 4 pieces Chicken Tenders (HH: 2 tenders w/ Fries)
- Seasoned Shoestring Fries
- Chicken Flour
Instructions:
Toss 4 marinated chicken tenders into Chicken Flour. Deep fry tenders 4-5 minutes until desired crispiness.
To Serve: Garnish one side of Dinner plate with spring mix, place tenders on top. Opposite side gets ONE black napkin, fries, and choice of dipping sauce.
Ingredients:
- 9-10 pieces Marinated Chicken Thigh Nuggets (HH: 5 pc w/ Fries)
- 1 tsp Vegetable Seasoning
- Chicken Flour
Instructions:
Add thigh nuggets to Chicken Flour and toss until evenly coated. Deep fry nuggets 4-5 minutes until desired crispiness.
To Serve: Garnish long Appetizer plate with spring mix. Place nuggets evenly, sprinkle 1 tsp Veg Seasoning, garnish with parsley, serve with ranch or BBQ sauce.
Ingredients:
- 2 Bags Roasted Garlic Mashed Potatoes
- 1 Tbsp Salt and Pepper
- 2 Tbsp Minced Garlic
- 2 Cups Shredded Parmesan Cheese
Prepping Instructions:
In a large pot, boil 2 bags of potatoes for 15-20 minutes until hot. Open bags into half pan, add salt, pepper, minced garlic, parmesan, and mix evenly.
To Serve: Place in a side cup, garnish with parsley. Serve with Entree or alone on small side plate on top of ONE black napkin.
Ingredients:
- 1 Bag Cut Corn, 3 oz Diced Jalapenos
- 1 tsp Granulated Garlic, 2 Tbsp White Sugar, 2 Tbsp Brown Sugar
- ⅛ Tbsp Crushed Red Chili Flakes, ⅛ tsp Cayenne, ⅛ tsp Paprika
- 1 Cup Diced Red & Green Bell Pepper Mix
- 1 ½ Cup Thai Sweet Chili Sauce, ½ lb Solid Butter, 1 ½ Cups Water
Instructions:
COOK FRESH DAILY! Place all ingredients in small sauce pot for 15 mins on stove or in 2-inch hotel pan in oven for 25 mins. Stir and place on heat well. (Can be bulk prepped if uncooked).
To Serve: Place in side cup, garnish with parsley. Serve with Entree or alone on small side plate on top of ONE black napkin.
Ingredients:
- 10 Cups Water, 1 ½ Cup Melted Butter, 8 Cups Rice
- 2 Cups Veg Seasoning, 2 Cups Bell Peppers, 2 Cups Shredded Carrots
- ½ Cup Chicken Base, ½ Cup Ground Turmeric, 2 Tbsp Complete Seasoning
- 1 tsp Paprika, 1 tsp Cayenne, ½ Cup Minced Garlic, 1 Tbsp Granulated Garlic, 2 Tbsp Seasoned Salt
Instructions:
Mix ingredients in 4-inch hotel pan. Cook in oven 1 hr 30 mins. Cool down, store in half pans. Reheat: add 1-1 ½ cups water, cover foil, oven 15 mins. Heat well for service.
To Serve: Place in small side cup, garnish with parsley. Serve with Entree or alone on small side plate on top of ONE black napkin.
Mac Sauce Ingredients:
- 1 lb Unsalted Butter, 16 oz Flour (Blonde Roux)
- 12 Quarts Heavy Cream, 2 C Cheddar, 1 C Jack, 2 C Parm
- 2 Tbsp Kosher Salt, 1 Tbsp Black Pepper, 2 Tbsp Granulated Garlic, ½ tsp Paprika, ½ tsp Cayenne, 2 Tbsp Minced Garlic, 3 Tbsp Complete Seasoning
Prep & Bake Instructions:
Make blonde roux, add heavy cream & seasonings, simmer, whisk in cheeses. For Mac: Mix 3 qt cooked noodles, 1 qt Mac Sauce, 1 ½ c Heavy Cream, ½ c Jack, 1 ½ c Cheddar, seasonings. Top w/ 1 c Jack/Cheddar mix, bake 350°F 20-30 mins.
To Serve: Place in small side cup, garnish with parsley. Serve with Entree or alone on small side plate on top of ONE black napkin.
Ingredients:
- 3 oz Liquid Butter, 2 Tbsp Vegetable Seasoning
- 1 Tbsp Minced Garlic, 1 Cup Water
- 1 Cup Broccoli, ½ tsp Salt & Pepper
Instructions:
Simmer ingredients in medium sauté pan until broccoli is tender. *CRITICAL: All Broccoli MUST be BLANCHED and cooled prior. Never grill raw.
To Serve: Place in small side cup, garnish with VEGETABLE SEASONING. Serve with Entree or alone on small side plate on top of ONE black napkin.
Ingredients:
- 3 oz Liquid Butter, 1 tsp Minced Garlic
- 2 Cups Spinach, 1 tsp Vegetable Seasoning
Instructions:
In sauté pan or flat top grill, cook butter, garlic, spinach, and seasoning for 1-2 minutes until wilted. Maintain vibrant green color (do not brown).
To Serve: Place in small side cup. Serve with Entree or alone on small side plate on top of ONE black napkin.
Ingredients:
- 22 oz Shoestring Fries
- 1 Tbsp Blackened Steak Magic Seasoning
- 1 oz Chopped Parsley
Instructions:
Deep fry 2-3 minutes until golden brown and crispy. Drain excess oil, toss with 1 Tbsp Blackened Steak Magic seasoning in mixing bowl.
To Serve: Place in side bowl, garnish with parsley. Solo side goes on small side plate w/ ONE black napkin; entree side goes in side cup.
Ingredients:
- 2 Cups Romaine Lettuce (1-inch cuts) [4 Cups for Full]
- 2 oz Shredded Parmesan Cheese [4 oz for Full]
- 3 oz Croutons [6 oz for Full]
- 2 oz Ken's Caesar Dressing [4 oz for Full]
Instructions:
In 22 oz salad bowl, layer romaine lettuce, shredded parmesan, croutons. Serve dressing on the side.
To Serve: Side Caesar on small side plate w/ ONE black napkin + 2 oz dressing. Full Caesar served on Waffle plate w/ ONE black napkin + 4 oz dressing.
Ingredients:
- 1 Cup Spring Mix, 1 Cup Chopped Romaine
- 2 oz Shredded Carrots, 2 oz Diced Tomatoes
- 2 oz Diced Cucumbers, 2 oz Shredded Monterey Jack
- 2 oz Croutons
Instructions:
Add greens to bowl. Layer carrots, tomatoes, cucumbers, jack cheese left to right in each corner. Top center with croutons.
To Serve: Side House on small side plate w/ ONE black napkin + 2 oz dressing. Full House on Waffle plate w/ ONE black napkin + 4 oz dressing.
Ingredients:
- 1 Portion Rice Pilaf
- 3 oz Broccoli Florets
- 2 oz Shredded Carrots
- 2 oz Diced Tomatoes
- 2 oz Fresh Spinach
- 1 oz Minced Garlic & Butter
- 2 oz Sweet Chili Glaze
Instructions:
Sauté tender broccoli, carrots, tomatoes, and spinach with garlic butter over medium-high heat. Pour in sweet chili glaze and toss until all vegetables are evenly coated and heated through. Lay warm Rice Pilaf at the base and top with sautéed vegetables.
To Serve: Serve over Rice Pilaf in an entree bowl. Garnish with parsley and a lemon wheel. (No sides included)
Prep Ingredients:
- 16 Chicken Breasts (pocket cut center)
- 2 bags Chopped Broccoli, 3 C Parm, 3 C Jack Cheese
- 2 Tbsp Chicken Grill Mates, 1 Tbsp Blackened Poultry Magic
- 1 Tbsp Seasoned Salt, 1 Tbsp Granulated Garlic, 2 Tbsp Minced Garlic
- 2 C Diced Bell Pepper mix, 2 Tbsp Complete Seasoning
Prepping & Cooking Instructions:
Stuff chicken breasts, spray sheet tray, season S&P/paprika/chicken seasonings, bake 350°F for 40 mins. Cool down, slice ½ in pieces. Cooking: Heat 3 pieces on flat top grill on both sides.
To Serve: Layer on long appetizer plate, pour Lemon Cream Sauce, top with 2 oz cooked broccoli, 2 oz tomatoes, 1 Tbsp parm, parsley, lemon wheel.
Sauce Ingredients:
- 1 C Thyme, 1 C Rosemary, 4 Oranges sliced, 2 cans Pineapple Juice
- 1 Gal Orange Juice, ½ C Chicken Base, ½ tsp S&P, 2 Tbsp Minced Garlic
- 1 tsp Granulated Garlic, 1 ½ Tbsp Paprika, 1 C Jalapenos, 4 shots Triple Sec, 2 Qt Water
Instructions:
Boil sauce ingredients 10 mins, thicken with cornstarch slurry. Cooking: Grill 2 seasoned thighs on char-grill. Simmer thighs in sauté pan with 6 oz thigh sauce until cooked through.
To Serve: Place thighs on Dinner plate garnished with mixed greens, pour sauce over thighs, garnish with grill-marked orange slice and parsley.
Ingredients:
- 1 case Lamb Chops
- 1 ½ Cups Rosemary, 1 ½ Cups Montreal Steak Seasoning
- 1 Cup Minced Garlic, 1 Cup Blended Olive Oil
Instructions:
Cut rack into chops, marinate with seasonings, garlic, rosemary, olive oil. Mark 4 pieces on char-grill to desired temperature. (Brunch: 3 chops w/ biscuit).
To Serve: Cross chops on Dinner plate over mixed greens in a tower/tipi. Drizzle Balsamic Ginger Sauce, serve w/ 2 sides, garnish with parsley.
Ingredients:
- 3 Whole Wings OR 2 Boneless Skinless Thighs
- Chicken Flour
Instructions:
Toss chicken in Chicken Flour. Deep fry Wings 8-9 minutes until crispy. Deep fry Thighs 10-12 minutes until fully cooked.
To Serve: Garnish Dinner plate with spring mix, place chicken on top. Serve with 2 sides on top of ONE black napkin, garnish with parsley.
Ingredients:
- 1 ½ oz Belgian Waffle Mix
- 3 Whole Wings OR 1 Boneless Thigh
- ½ Tbsp Powdered Sugar
Instructions:
Spray iron, cook waffle 2 ½ mins. Fry 3 wings (8-9 mins) or 1 thigh (10-12 mins) in Chicken Flour. Place waffle on waffle plate, sprinkle powdered sugar, top with chicken (thigh cut on bias).
To Serve: Served on Waffle plate. (Garnished with fruit for Brunch).
Ingredients:
- 10 oz Ribeye Steak portion
- 1 ½ Cups Montreal Steak Seasoning, 1 ½ Cups Rosemary
- 1 Cup Minced Garlic, 1 Cup Blended Olive Oil
Instructions:
Cut loin into 10 oz portions, marinate with ingredients. Mark on char-grill and cook to desired temp. (Brunch steak comes w/ biscuit).
To Serve: Garnish Dinner plate with spring mix, add Ribeye, drizzle liquid butter, pinch garlic, and steak seasoning. 2 sides on ONE black napkin, parsley.
Ingredients:
- 10 oz Salmon Filet
- 1 oz Seafood Grill Mates
- 2 oz Honey Bourbon Sauce
Instructions:
Season salmon with Seafood Grill Mates. Mark on char-grill, finish flat-top under dome. Remove skin before plating.
To Serve: Place spring mix on Dinner plate, add salmon, drizzle Honey Bourbon sauce. Add lemon slice, 2 sides, parsley.
Ingredients:
- 15 lbs Catfish Filets (1 Case thawed)
- 1 C Seafood Grill Mates, 1 C Blackened Seafood Magic, ½ C Complete Seasoning, ½ C Old Bay, 2 Tbsp Granulated Garlic, 1 tsp Pepper, 3 C Yellow Mustard
- Seafood Flour
Instructions:
Coat 7/9 oz catfish filet in Seafood Flour. Fry in 300°F oil for 5-7 minutes. Drain excess oil.
To Serve: Garnish Dinner plate with mixed greens, place fried catfish on top, lemon twist, 2 sides, parsley.
Ingredients:
- 15 lbs Catfish Filets (1 Case thawed)
- 1 C Blackened Seafood Magic, 1 C Seafood Grill Mates, 1 C Minced Garlic, ½ C Complete, 2 Tbsp Old Bay, ½ tsp Pepper, 2 Tbsp Granulated Garlic, 1 C Olive Oil
- 2 oz Liquid Butter
Instructions:
Add 2 oz liquid butter to flat top, add 1 pc 7/9 oz catfish. Dome cook both sides for 5-7 minutes.
To Serve: Garnish Dinner plate with mixed greens, place grilled catfish on top, drizzle liquid butter, lemon twist, 2 sides, parsley.
Ingredients:
- (2) 4 oz Lobster Tails
- 2 oz Seafood Grill Mates, 2 oz Liquid Butter, 1 oz Minced Garlic
- 2 oz Ramekin Seafood Butter (2 oz liquid butter, pinch garlic & grill mates)
Instructions:
Cut tails down back, crack shell, season flat top w/ grill mates, garlic, butter. Dome cook 5-6 mins steam w/ water. *DO NOT FRY.*
To Serve: Spring mix on Dinner plate, twin tails on top, 2 sides, lemon twist, parsley, 2 oz ramekin Seafood Butter.
Ingredients:
- 5 Shrimp (16/20 size)
- 2 oz Diced Bell Pepper mix, 4 oz Spinach
- 1 oz Veg Grill Mates, 1 oz Minced Garlic
- 2 ½ oz Spicy Parmesan Cream Sauce, Cheese Grits
Instructions:
Sauté shrimp 4-5 mins. Sauté peppers, garlic, spinach, veg seasoning. Add Cheese Grits to long appetizer plate, place shrimp on top.
To Serve: Add Spicy Parmesan Sauce on top, followed by pepper mix/spinach. Garnish with parm cheese, lemon twist, parsley, paprika.
Ingredients:
- 8 oz Salmon Filet
- 2 oz Bell Pepper mix, 4 oz Spinach, 1 oz Veg Grill Mates, 1 oz Garlic
- 2 ½ oz Spicy Parmesan Cream Sauce, Cheese Grits
Instructions:
Mark salmon char-grill, finish flat top. Sauté peppers, spinach, garlic, seasoning. Place grits center Dinner plate, salmon on top.
To Serve: Add Spicy Parm Sauce on top, followed by pepper mix/spinach. Garnish with parm cheese, lemon twist, parsley, paprika.
Ingredients:
- (1) 4 oz Lobster Tail
- 2 oz Bell Pepper mix, 4 oz Spinach, 1 oz Garlic, 1 oz Veg Seasoning
- 2 ½ oz Spicy Parmesan Cream Sauce, Cheese Grits
Instructions:
Cut tail, lay meat over shell. Flat top steam 5-7 mins w/ garlic, grill mates, butter, water. Sauté peppers, spinach, garlic. Grits center Dinner plate, tail on top.
To Serve: Add Spicy Parm Sauce on top, followed by pepper mix/spinach. Garnish with parm cheese, lemon twist, parsley, paprika.
Ingredients:
- 10 Quarts Water, 1 Bag Quaker Grits, 1 lb Butter
- 2 Cups Whole Milk, 2 Cups Monterey Jack, 2 Cups Parmesan
- 3 Tbsp Salt, 2 Tbsp Black Pepper
Instructions:
Boil water, milk, butter. Stir in grits until thick, lower heat medium low. Cook 15 mins, stir in cheeses, salt, pepper. Taste to adjust salt.
To Serve: Place in small side cup on small plate over ONE black napkin. Garnish with parsley.
Ingredients:
- (1) 7/9 oz Catfish Filet
- 2 oz Bell Pepper mix, 4 oz Spinach, 1 oz Garlic, 1 oz Veg Grill Mates
- 2 ½ oz Spicy Parmesan Cream Sauce, Cheese Grits
Instructions:
Fry catfish 5-7 mins golden crispy. Sauté pepper mix, spinach, garlic, veg seasoning. Grits center Dinner plate, catfish on top.
To Serve: Add Spicy Parm Sauce on top, followed by pepper mix/spinach. Garnish with parm cheese, lemon twist, parsley, paprika.
Burger Ingredients:
- 8 oz Jerk Turkey Patty (Yield 11 patties: 4 lbs ground turkey, 1.5 c bell pepper mix, 1 tbsp garlic, 1/2 c jerk seasoning, 1 tsp salt, 1 tsp pepper, 2 tsp sugar)
- 4-in Brioche Bun, 2 oz Pickled Cabbage, 1 oz Mango Salsa, 2 oz Jack Cheese, 2 oz Jerk Aioli
Instructions:
Cook patty flat top 6-8 mins. Toast bun w/ margarine. Melt jack cheese under dome w/ steam.
To Serve: Bottom bun: Jerk aioli, cabbage, patty w/ melted cheese, mango salsa. Lean top bun. 1 side on ONE black napkin, parsley.
Ingredients:
- 6 oz Chicken Breast
- 4-in Brioche Bun, 2 oz Monterey Jack Cheese
- 1-2 pcs Butter Bibb Lettuce, 1 Tomato slice, 3 Pickle chips, 5 oz BBQ Sauce
Instructions:
Cook chicken 6-8 mins. Coat in BBQ sauce, melt jack cheese under dome w/ steam. Toast bun.
To Serve: Bottom bun: Bibb lettuce, chicken patty w/ cheese, tomato, pickles. Lean top bun. 1 side on ONE black napkin, parsley.
Ingredients:
- 6 oz Chicken Breast
- 4-in Brioche Bun, 2 oz Jack Cheese, 3 oz Jalapeno-Banana Pepper mix, 5 oz Fire Sauce, Lettuce, Tomato
Instructions:
Cook chicken 6-8 mins, coat in Fire Sauce. Top w/ pepper mix and jack cheese, melt under dome w/ steam.
To Serve: Bottom bun: Bibb lettuce, chicken w/ peppers & cheese, tomato. Lean top bun. 1 side on ONE black napkin, parsley.
Ingredients:
- (1) 7/9 oz Catfish Filet
- 4-in Brioche Bun, 2 oz Cheese of choice (Cheddar, Jack, or Spicy Parm Cream Sauce)
- 1-2 pcs Bibb Lettuce, 1 Tomato slice, 3 Pickle chips
Instructions:
Fry catfish 5-7 mins. Melt cheese flat top w/ dome (if Spicy Parm Sauce, pour over catfish).
To Serve: Bottom bun: Bibb lettuce, catfish w/ cheese/sauce, tomato, pickles. Lean top bun. 1 side on ONE black napkin, parsley.
Ingredients:
- (1) 4 oz Salmon Filet, 2 oz Seafood Grill Mates
- 4-in Brioche Bun, 2 oz Cheese of choice
- 1-2 pcs Bibb Lettuce, 1 Tomato slice, 3 Pickle chips
Instructions:
Season salmon, grill mark char-grill. Flat top finish, melt cheese under dome.
To Serve: Bottom bun: Bibb lettuce, salmon w/ cheese/sauce, tomato, pickles. Lean top bun. 1 side on ONE black napkin, parsley.
Ingredients:
- 8 oz Ground Turkey Patty
- 4-inch Brioche Bun
- Monterey Jack Cheese
- Butter Bibb Lettuce
- Tomato (sliced)
Instructions:
Toast bun with margarine on flat top. Cook turkey patty on flat top. Melt Monterey Jack cheese on the patty under a dome with steam.
To Serve: Bottom bun: Bibb lettuce, turkey patty w/ melted cheese, tomato slice. Lean top bun. Serve with 1 side on ONE black napkin, garnish with parsley.
Ingredients:
- (2) 4 oz Ground Beef Patties (Smashed on Flat Top)
- 4-inch Brioche Bun (Toasted)
- 2 Slices Melted Cheese (Cheddar / Jack)
- Butter Bibb Lettuce
- Fresh Tomato Slice
- Pickle Chips
- Burger Seasoning
Instructions:
Toast brioche bun on flat top with margarine. Sear and smash beef patties hard on screaming hot flat top until crispy, lacy edges form. Season generously with burger seasoning, flip once, top with cheese, and melt under dome with steam.
To Serve: Bottom bun: Bibb lettuce, double smash beef patties w/ melted cheese, pickle chips, fresh tomato slice. Lean top bun. Serve with seasoned shoestring fries in side basket on ONE black napkin, garnish with parsley.
Ingredients:
- 1 Cup Ground Ginger, ½ Cup Minced Garlic, 3 Tbsp Parsley
- 2 lbs Solid Butter, 2 Cups Peach Juice
- 4 Quarts Balsamic Sauce, 2 Quarts A1 Steak Sauce
Instructions:
Melt butter on low simmer. Mix all ingredients smooth, simmer 10 mins. Label & store cooler or shelf.
Ingredients:
- 2 Gallons Trappey's Hot Sauce
- (4) 28 oz Bottles Sriracha
- 2 Tbsp Cayenne, 2 Tbsp Red Chili Flakes
- 4 Cups Jalapenos, 4 Cups Banana Peppers
Instructions:
Pour all ingredients into Cambro, blend peppers and sauce smooth. Label & store properly.
Ingredients:
- 16 oz Flour, 1 lb Butter (Blonde Roux)
- 12 Quarts Heavy Cream, 2 Quarts Parmesan Cheese
- 2 Lemons sliced, 2 Cups Lemon Juice, 2 Tbsp Parsley
- 2 Tbsp Granulated Garlic, ½ C Minced Garlic, 2 Tbsp Complete, ½ Tbsp S&P, ½ Tbsp Cayenne, ½ Tbsp Paprika
Instructions:
Make blonde roux. Slowly whisk in heavy cream. Add seasonings & lemon juice, whisk smooth. Add parm cheese, lemons, parsley. Simmer until cheese is COMPLETELY melted. Cool & store.
Ingredients:
- 2 Bottles House Bourbon
- 5 Cups Brown Sugar, ½ Cup Soy Sauce, ½ Cup Garlic
- 4 Jugs (20lbs) Honey, 2 Tbsp Red Chili Flakes
Instructions:
Boil bourbon 3 full mins to burn off alcohol. Add soy sauce, garlic, brown sugar; whisk melted. Add honey, reduce liquid by half, whisk red pepper flakes. Cool & store.
Ingredients:
- 12 Quarts Heavy Cream, 1 lb Butter, 16 oz Flour (Blonde Roux)
- 2 C Jalapenos + 1.5 C Juice, 2 C Lemon Juice + 2 Lemons sliced
- 2 Quarts Parmesan, Garlic, Complete, Red Chili Flakes, Cayenne, Paprika, S&P
Instructions:
Make roux, whisk heavy cream smooth. Add seasonings, lemon juice, jalapenos. Whisk in parm cheese & lemons until COMPLETELY melted. Cool & store.
Ingredients:
- 17.5 lbs Liquid Butter
- 3 Cups Lemon Juice
- 32 oz Lemon Pepper Seasoning
- 1 Cup Parsley
Instructions:
Whisk all ingredients together in 18-quart Cambro. Label & store properly.
Ingredients:
- 2 Gallons Trappey's Hot Sauce
- 3 Cups Liquid Butter
- 2 Tbsp Black Pepper
Instructions:
Pour all ingredients into Cambro and blend together until smooth. Label & store.
Ingredients:
- 5 Cups Mayonnaise
- 2 Tbsp Jerk Paste Marinade
- 1 Lime (Squeezed), ½ tsp Salt, ½ tsp Black Pepper
Instructions:
Whisk all ingredients in mixing bowl, fill squeeze bottles. Label & store.
Ingredients:
- (6) 25 oz Bottles Sweet Thai Chili
- (1) 46 oz Can Pineapple Juice
Instructions:
Pour ingredients into 8-qt Cambro, mix with whisk. Label & store.
Ingredients:
- 5 lbs Sour Cream, ½ Cup Heavy Cream
- 1 ½ Cup Cilantro (1 bunch), ½ Cup Parsley (1 ½ bunch)
- 1 Cup Lime Juice (3-5 limes squeezed), 1 ½ Tbsp Red Chili Flakes
Instructions:
Blend 3 c sour cream, ½ c heavy cream, 1 lime juice 10 sec. Add cilantro, parsley, chili flakes in 8-qt Cambro, bur-mix 2 mins. Store in cooler.
Ingredients:
- 2 bags Shredded Purple Cabbage, 3 Cups White Vinegar
- 2 Cups Water, 1 Cup Sugar, 2 Tbsp Salt, 1 tsp Chili Flakes
Instructions:
Boil all ingredients in pot 20 mins until tender. Cool with 2 cups ice, transfer to 12-qt Cambro, store in cooler.
Ingredients:
- 1 (#10) Can Diced Peaches (SAVE PEACH JUICE FOR LAMB SAUCE)
- 1 (#10) Can Crushed Pineapples, 2 Cups Bell Pepper mix
- 1 ½ Cups Cilantro, ½ Cup Lime Juice, 1 ½ tsp Salt, ½ tsp Pepper
Instructions:
Drain juice off fruit. Puree peaches only with bur-mixer. Add drained pineapples, cilantro, peppers, lime juice, salt, pepper. Mix well.
Ingredients:
- 4 Gallons Mayonnaise, 1 Cup Minced Garlic
- 4 Tbsp Paprika, 4 Tbsp Cayenne, 32 oz Capers, 4 Cups Lemon Juice
- 2 Bunches Parsley, 2 Cups Worcestershire, 1 ½ Cups Hot Sauce
- 2 Tbsp Black Pepper, 2 Tbsp Old Bay Seasoning
Instructions:
Combine all ingredients in 12-quart Cambro using Bur-Mixer. Label & store in cooler.
Ingredients:
- 1 Pound Solid Butter
- 5 Pounds (1 Jug) Honey
Instructions:
Heat honey and butter in saut� pan, mix together smooth, pour into 6th pan for service.
Ingredients:
- 7 Cups Flour, ½ Cup Seasoned Salt
- ½ Cup Granulated Garlic, ¼ Cup Poultry Magic
- ½ Cup Chicken Grill Mates, ½ Cup Complete Seasoning
- 2 Tbsp Black Pepper
Instructions:
Add all ingredients in mixing bowl or bus tub, mix together evenly.
Ingredients:
- 4 Cups Flour, 6 Cups Cornmeal
- 1 ½ Cup Seafood Grill Mates, ½ Cup Seafood Magic
- ½ Cup Old Bay, 1 ½ Cup Granulated Garlic
- ½ Cup Complete Seasoning, 2 Tbsp Black Pepper
Instructions:
Add all ingredients in mixing bowl or bus tub, mix together evenly.
Ingredients:
- 1 Box Funnel Cake Mix, 2 bags Golden Malted Waffle Mix
- ½ Gal Milk, 1 Gal Cold Water, 12 Whole Eggs, 1 Tbsp Olive Oil
- 1 Tbsp Cinnamon, 2 Tbsp Vanilla Extract, 1 tsp Nutmeg, 2 Cups Sugar
Instructions:
Add wet ingredients FIRST in 18-qt Cambro, add dry ingredients, blend evenly using Bur-Mixer. Store in cooler.
Ingredients:
- 1 Gallon Milk, 30 Whole Eggs
- 1 Cup Cinnamon, 2 Tbsp Vanilla Extract
- 1 Tbsp Nutmeg, 2 ½ Cups White Sugar
Instructions:
Add all ingredients in 8-qt Cambro, blend evenly using Bur-Mixer. Store in cooler.
Ingredients:
- 7 lbs Powdered Sugar (1 bag)
- 2 Cups Heavy Cream
- 2 oz Triple Sec, 1 oz Vanilla Extract
Instructions:
Mix ingredients into mixing bowl, whisk smooth. Pour into squeeze bottles, label & store.
Ingredients:
- ½ C Complete Seasoning, ½ C Chicken Grill Mates
- ½ C Blackened Poultry Magic, ½ C Granulated Garlic
- 2 Tbsp Seasoned Salt, 1 Qt Buttermilk, 1 C Yellow Mustard
Instructions:
Mix ingredients well to coat 40 lbs case of whole wings for frying.
Ingredients:
- ½ C Complete Seasoning, ½ C Chicken Grill Mates
- ½ C Blackened Poultry Magic, ½ C Granulated Garlic
- 2 Tbsp Seasoned Salt, 2 C Blended Olive Oil, 2 C Minced Garlic
Instructions:
Mix ingredients well to coat 40 lbs case of chicken thighs for grilling.
Ingredients:
- ½ C Complete Seasoning, ½ C Chicken Grill Mates
- ½ C Blackened Poultry Magic, ½ C Granulated Garlic
- 2 Tbsp Seasoned Salt, 1 Qt Buttermilk, 2 C Yellow Mustard
Instructions:
Mix ingredients well to coat 40 lbs case of chicken thighs for frying.
Ingredients:
- ½ C Complete Seasoning, ½ C Chicken Grill Mates
- ½ C Blackened Poultry Magic, ½ C Granulated Garlic
- 2 Tbsp Seasoned Salt, 1 Qt Buttermilk, 2 C Yellow Mustard
Instructions:
Mix ingredients well to coat 40 lbs case of chicken breast for frying.
Ingredients:
- ½ C Complete Seasoning, ½ C Chicken Grill Mates
- ½ C Blackened Poultry Magic, ½ C Granulated Garlic
- 2 Tbsp Seasoned Salt, 1 Qt Buttermilk, 2 C Yellow Mustard
Instructions:
Mix ingredients well to coat 40 lbs case of chicken tenders for frying.
Ingredients:
- ½ C Complete Seasoning, ½ C Chicken Grill Mates
- ½ C Blackened Poultry Magic, ½ C Granulated Garlic
- 2 Tbsp Seasoned Salt, 2 C Blended Olive Oil, 2 C Minced Garlic
Instructions:
Mix ingredients well to coat 40 lbs case of chicken breast for grilling.
Ingredients:
- 15 lbs Thawed Shrimp
- ½ C Seafood Magic, ½ C Seafood Grill Mates, 1 C Minced Garlic
- ½ C Complete, 2 Tbsp Old Bay, ½ tsp Black Pepper, 2 Tbsp Garlic, 1 C Olive Oil
Instructions:
Mix ingredients well to coat 15 lbs case of shrimp for grilling.
Ingredients:
- 15 lbs Thawed Shrimp
- 1 C Seafood Magic, 1 C Seafood Grill Mates, 1 C Minced Garlic
- ½ C Complete, 2 Tbsp Old Bay, ½ tsp Black Pepper, 1 Qt Buttermilk, 2 C Yellow Mustard
Instructions:
Mix ingredients well to coat 15 lbs case of shrimp for frying.
Ingredients (per loin / case lamb):
- 1 Cup Blended Olive Oil
- 1 Cup Montreal Steak Seasoning
- ½ Cup Minced Garlic
- 6-8 Sprigs Fresh Rosemary
Instructions:
Mix oil, steak seasoning, garlic, and fresh rosemary sprigs. Coat ribeye loin or lamb chops thoroughly. Label & store.
