Great Recipe Ideas - J. Kings Food Service · 2014-11-17 · • Fill tin about 8/10ths of the way...

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Dip Recipes

Albino Guacamole Spinach & Artichoke Dip

Ingredients Ingredients

ITEM# ITEM AMT

39420 Tri Color Chips 1 cs

49641 Cream Cheese 3 lbs

37375 Salsa 1 -1/2 gal

ITEM# ITEM AMT

8999 Spinach & Artichoke Dip 6 oz

53701 Shredded Parmesan 2 TBSP

14547 Tortilla Chips 10

Method Method

• Allow cheese to “soften” by sitting at room temperature for

1 hour.

• Blend in salsa.

• Refrigerate until ready to serve.

• Serve with tri-color tortilla chips.

• Heat the dip and fill a soup crock to ½” from top.

• Top with 2 TBSP parmesan.

• Place under broiler until golden & bubbly.

• Cut the tortillas into 6th’s and deep fry until crisp, sprinkle

with salt, or use a pre-baked chip (#39420)

• Place the crock in center of plate and surround with the

chips.


Cheddar Salsa Dip

Ingredients

ITEM# ITEM AMT

39420 Tri-Color Chips 1 cs

37620 Cheddar Cheese Sauce 1 #10 can

37375 Salsa 1 ½ gal

Method

• Heat cheese sauce (as per directions).

• Blend in salsa.

• Serve with tri-color chips.

Pot Pie Recipes

Beef Pot Pie Chicken Pot Pie


ITEM# ITEM AMT

96010 Beef Stew Meat 10 lbs

25881 Flour As needed

56920 Butter 1 lb

19430 Beef Base ½ lb

Water 2 ½ gal

99566 Soup mix 5 lbs

48055 Potato Diced (3/4”) 2 lbs

8945 Peas (frozen) 2 cups

900190 Rosemary ¼ cup

3870 Pie Shell 6” ¼ cup

ITEM# ITEM AMT

95279 Chicken Pieces 10 lbs

25881 Flour as needed

56920 Butter 1 lb

19440 Chicken Base 5 oz

Water 1 gal

72305 Diced Parsnips 2 lbs

48055 Potato Diced (3/4”) 2 lbs

8945 Peas (frozen) 2 cups

900190 Rosemary ¼ cup

1895 5” pastry square 1 each

72300 Diced Turnips 2 lbs

99566 Soup Mix 3 lbs

18325 Dry Roux 2 cupsMethod

Method• Season beef with salt and pepper, then lightly dust in flour.

• Place butter in a pre-heated pot and melt.

• Sear beef until golden brown.

• Remove from pot and coarse chop.

• Add soup mix.

• Cook until onions are translucent.

• Stir in rosemary.

• Add water and beef base.

• Bring to a boil and return beef to pot.

• Reduce heat and simmer 40-50 minutes until beef is tender.

• 20 minutes into cook time add potatoes.

• Remove from heat and stir in peas.

• Remove pie shell from tin.

• Fill tin about 8/10ths of the way with beef stew.

• Top with pie shell and bake (in a pre-heated 400° oven)

until golden brown.

Note: For a rustic and more “Homemade” look, instead of using

pie shells, portion stew into oven safe containers (i.e. Onion

Soup Crock, item# 444827, or Welsh Rarebit dishes, item#

476053) and top with Puff Pastry (item# 41280) that has been

“docked”. Then bake as instructed.

• Season chicken with salt and pepper, then lightly dust in

flour.

• Place butter in a pre-heated pot and melt.

• Sear chicken until golden brown.

• Remove from pot and add root vegetables and soup mix.

• Cook until onions are translucent.

• Stir in rosemary and potatoes.

• Add water and chicken base.

• Bring to a boil and return chicken to pot.

• Stir in 2 cups dry roux.

• Reduce heat and simmer 5-10 minutes.

• Remove from heat and stir in peas.

• Fill container about 8/10ths of the way with chicken stew.

• Top with pie shell and bake (in a pre-heated 400° oven)

until golden brown.

Note: For a rustic and more “Homemade” look, instead of using

Pie shells, portion stew into oven safe containers (i.e. Onion

Soup Crock, item# 444827, or Welsh Rarebit dishes, item#

476053) and top with Puff Pastry (item# 1895) that has been

“docked”. Then bake as instructed.


Pot Pie Recipes

Salmon Pot Pie

Ingredients

ITEM# ITEM AMT

41280 Pillsbury Pastry Sheets 1 ½ sheets

12055 Salmon Fillets [grilled] 5 lbs

30875 Paprika 2 tbs

11306 Cognac 3 oz

White Wine 4 oz

56921 Butter 6 oz

19775 Culinary Cream 2 cups

56496 Heavy Cream 2 qt

9741 Fresh Lemon Juice 3 oz

26770 Kosher Salt to taste

32206 Ground White Pepper 1 tsp

99905 Minced Shallots 1 cup

99566 Soup Mix 2 lbs

Method

• Grill the salmon, cool and chunk.

• Melt butter and sweat the shallots and the soup mix.

• Add the paprika and mix well.

• Add the wine and reduce 75%.

• Add the cognac and reduce 75%.

• Add the cream and reduce 50%.

• Add the culinary cream, bring to a simmer.

• Season with salt and pepper.

• Add the salmon.

• Adjust the seasoning.

• Pour into pan ½ inch from top.

• Roll out crust slightly larger than pan.

• Press onto mix and pinch crust on rim of pan.

• Place breathing holes in crust with meat fork.

• Bake at 350° until browned on top.


Stew & Soup Recipes

O’Donoghues Beef Stew Cajun Chicken Stew


ITEM# ITEM AMT

96010 Beef Stew Cubes 5 lb

30325 Canola Oil 6 oz

99290 Onion, ½” diced 1.5 lb

32950 Demi Glace (follow instructions) 1 gallon

98025 Red A Potatoes, diced ¾” skin on 1.5 lb

99937 Diced Carrots 2 lb

99215 Parsnips, peeled ¾” dice 1.5 lb

8600 Peas 1.5 lb

ITEM# ITEM AMT

F95279 Boneless Chicken Pieces 5 lb


99290 Onion, ½” diced 1/2 lb

32950 Demi Glace (follow instructions) 1 gallon

98025 Red A potatoes, diced ¾” skin on 1.5 lb

99937 Diced Carrots 2 lb

99563 Celery 1/2'” 1.5 lb

8600 Peas 1.5 lb

45661 Cajun Spice 2 oz

Method

Method

• In heavy bottom sauce pan heat and add oil.

• Dust the beef in seasoned flour.

• Add beef and cook over high heat and brown evenly stir-

ring occasionally.

• Add onion, carrots, parsnips and cook until they just start to

soften.

• Add demi glace, bring to a boil and then lower heat to a

simmer, stirring occasionally.

• Cook for 25 minutes then add potatoes, cook another 20

minutes until potatoes are tender.

• Adjust seasoning.

• Add peas and serve immediately with buttered noodles.

• In heavy bottom sauce pan heat and add oil.

• Add chicken and cook over high heat and brown evenly

stirring occasionally.

• Add onions, carrots and celery and cook 4-5 minutes.

• Add Cajun spice and cook 2 minutes more.

• Add demi glace, bring to a boil and then lower heat to a

simmer, stirring occasionally.

• Cook for 5 minutes then add potatoes and cook until pota-

toes are tender.

• Adjust seasoning.

• Add peas and serve immediately.


Stew & Soup Recipes

Chicken and Roasted Root Vegetable Cassoulet

Cabo Chicken Chili


ITEM# ITEM AMT

99689 Harvest Blend 3 lb

9003202 Fennel Sliced 1 lb

72305 Diced Parsnips 1/2 lb

90771 Pancetta Diced 1 lb

30220 Blended Oil 1 ½ cup

97870 Diced Red Onions 1 cup

99711 Minced Garlic ½ cup

91945 Chopped Cilantro 2 tbsp

95279 Grilled Chicken 4 lb

99120 Diced Celery 1/2 lb

45330 White Beans 1 #10

19720 Chicken Stock 2 qt

Salt & Pepper to taste

ITEM# ITEM AMT

F95279 Chicken Pieces 3 lb

99711 Garlic, minced 1 cup

97446 Pepper Mix 3 lb

99290 Diced Onions 3 lb

66550 Jalapeño Sauce 1/2 cup

43000 Cucina Biello Crushed Tomatoes 1-#10 can

44280 Kidney Beans, drained 1-#10 can

30861 Chili Powder, dark 1 ¼ cup

31201 Cumin, ground ½ cup

40521 Smoked Paprika ¼ cup

Method Method

• Brown the pancetta in the oil and the vegetables and sweat

until tender, add cilantro.

• Add the garlic and beans, cook 5 minutes.

• Add the stock and the grilled chicken, cook until stock is

reduced and cassoulet is thick.

• Season with salt & pepper and serve with crusty bread.

• In heavy stock pot brown off chicken & chop into small

pieces, drain off grease.

• Add garlic, onions and peppers and cook until tender.

• Add remaining ingredients and slowly bring to a simmer,

add a little stock to correct consistency.

• Adjust seasoning and add salt and pepper as needed.

• Garnish with cheddar jack cheese and dollop of sour

cream with fried tortilla chips.

Yields 3 gallons


Stew & Soup Recipes

Chicken and Corn Chowder

Ingredients

ITEM# ITEM AMT

99270 Onion, diced ½” 2 lb

F95279 Chicken Pieces, seared & chopped 5 lb

8360 Corn 2 lb

74034 Red Pepper, diced ¼” 2 lb

98565 Potatoes, peeled and diced 3 lb

56920 Butter 1 lb

25880 Flour 2 cups

19440 Chicken Stock 3 gallon

97626 Parsley, chopped 4 cups

50180 Heavy Cream 2 qt

Method

• In heavy stock pot place onions, red peppers and butter,

cook over medium flame until tender.

• Add flour and lower flame, cook over low flame stirring

constantly, until roux is cooked.

• Add hot chicken stock and bring to boil stirring frequently

being careful to not let any soup accumulate on bottom of

pot.

• Add chicken, potatoes and corn, and bring to simmer until

potatoes are tender.

• Add cream and simmer for 10 minutes, add parsley.


• Store in shallow containers, label, date and refrigerate.

Yields 4 gallons


Stockyard Chili

Ingredients

ITEM# ITEM AMT

95070 Beef, ground 10 lb

99711 Garlic, minced 1 cup

97446 Green & Red Peppers 4 lbs

99290 Diced Onions 1½ lbs

66550 Jalapeño Sauce 1/2 cup

43000 Cucina Biello Crushed Tomatoes 1-#10 can

44280 Kidney Beans, drained 1-#10 can

30861 Chili Powder, dark 1 ¼ cup

31201 Cumin, ground ½ cup

909541 Smoked Paprika ¼ cup

Method

• In heavy stock pot brown off beef and crumble to small

pieces, drain off grease.

• Add garlic, onions and peppers and cook until tender.

• Add remaining ingredients and slowly bring to a simmer,

add a little water to correct consistency.

• Adjust seasoning and add salt and pepper as needed.

• Garnish with cheddar cheese and dollop of sour cream

with fried tortilla strips.

Yields 4 gallons

Comfort Food Recipes

Stockyard Shepherds Pie Breakfast Bread Pudding


ITEM# ITEM AMT

95071 Ground Beef 5 lbs.

99689 Harvest Vegetable Blend 5lbs

36171 Culinarte Demi Glace 4 cups

43731 Cucina Biello Diced Tomatoes 6 cups

9580 Mashed Potatoes 4 lbs.

52146 Shredded Cheddar-Jack Cheese 2 lbs.

Salt & Pepper to taste

ITEM# ITEM AMT

50050 Milk 2 qt

48260 Eggs, liquid 36 oz

68200 Sugar 12 oz

42601 Vanilla Extract 2 tspn

Leftover Muffins or Crumb Cake 3 lb

56920 Butter, melted 12 oz

44726 Cranberries, dried 8 oz

Method Method

• In a large brazier brown the beef.

• Add the vegetables and cook until tender.

• Blend in the tomatoes & cook 5 minutes.

• Add the demi & bring to a boil.

• Heat potatoes & put in large piping bag.

• Line the outer edges of the serving dish with potatoes.

• Fill the center of serving dish with beef mixture.

• Pipe a lattice work of potatoes across top of casserole.

• Sprinkle cheese mix along top of potatoes.

• Bake at 350° until hot and bubbly.

• Cut bread into cubes and drizzle with melted butter.

• Lay out on sheet pan and bake at 325° until toasted, let

cool and mix with cranberries.

• In stainless steel bowl combine eggs, milk, sugar and vanil-

la and mix well.

• Pour custard over bread and dried cranberries and place

into buttered shallow baking dish.

• Bake in water bath at 325° for 40 minutes or until custard

is set.

• Serve warm or label, date and refrigerate.



Four Cheese Macaroni Baked Brie


ITEM# ITEM AMT

56921 Butter 4+2+1 tbs

25880 Flour 4 tbs

56651 Half & Half 2 cups

Salt 3/4 t

White Pepper 1/4 t

69970 Hot Sauce 1/4 t

54011 Grated Parmesan 12 oz

10570 Orecchiette Macaroni 1 lb

99711 Garlic, minced 1/2 t

52136 Cheddar, grated 6 oz

55320 Fontina, grated 6 oz

55065 Gruyere, grated 6 oz

25401 Bread Crumbs 1/4 cup

45791 Cajun Spice 1/2 t

ITEM# ITEM AMT

61730 2.2 lb Brie 1

Apricot Preserves 1 cup

89011 Sliced Almonds 1 ½ cup

Method

Method

• In a saucepan melt 4 tbs of the butter, add the flour, cook

the roux 5 minutes.

• Whisk in the half & half , cook 5 minutes then season with

salt, pepper hot sauce, and 4 oz of the parmesan cheese,

set aside.

• Cook the pasta in lightly salted water until al dente, drain

saving 2 cups of the liquid and add the butter and the gar-

lic, mix well.

• Reduce the pasta water by ½ and add to the béchamel.

• Add the béchamel and stir, set aside.

• Grease the baking dish with the remaining butter.

• Mix the rest of the cheeses together, hold.

• Layer the dish 1/3 pasta 1/4 cheese for 3 layers.

• In a small bowl combine the crumbs, 1 tbsp butter and the

rest of the cheese and sprinkle over the top.

• Bake at 350° until bubbly on top 20-30 minutes.

• Score the top of the brie.

• Spread the top evenly with preserves.

• Cover the top evenly with the almonds.

• Bake at 350° until the almonds are lightly browned.

• Serve with homemade crostini’s.



Grandma’s Meatloaf Braised Short Ribs


ITEM# ITEM AMT

95070 Ground Beef 10 lb

25400 Breadcrumbs, seasoned 5 cups

48260 Egg, liquid 16 oz

32840 BBQ Sauce 2 ½ cups

31691 Black Pepper 2 tblspn

32261 Cayenne Pepper 1 tblspn

99270 Onion, ¼” diced 1 ½ cup


ITEM# ITEM AMT

95095 Beef Short Ribs [bnls] 6 lb

31890 Extra Virgin Olive Oil ½ cup

25880 Flour 1 cup

99563 ½” Diced Celery 2 cups

97870 ½” Diced Onions 2 cups

99937 ½” Diced Carrots 2 cups

99719 Minced Garlic 3 tsp

11441 Port Wine 4 cups

91975 Fresh Thyme ¼ cup

97455 Diced Tomato 2 cups

58966 Horse Radish, pressed 2 cups

19710 Beef Stock 1 gal

99353 Bay Leaf 3 pc

Salt and Black Pepper to taste

Method

Method

• Combine all ingredients in mixer and mix at low speed until

thoroughly mixed.

• Form into 5 equal loaves and shape into loaves kneading

out all air pockets.

• Bake at 325° for 1 hour and 15 minutes, internal temp of

155°.

• Set to cool for ½ hour before slicing.

• Serve hot with favorite side or date, label and refrigerate.

• Season the flour and dredge the ribs.

• Heat a large braiser, add the oil, brown the ribs and

remove from pot.

• Add the carrots, onion, garlic, and celery and sweat on

high heat.

• Add the thyme and bay leaf, cook 3 to 5 minutes then

deglaze the pan with the port and reduce by half.

• Add tomatoes.

• Place the ribs back in the pan and cover with beef stock

and simmer until tender, about 1 ½ to 2 hrs.

• Remove ribs and keep warm.

• Reduce the stock until desired consistency is reached.

• Finish the sauce with horseradish, salt and pepper to taste.

• Plate the ribs surrounded by a bed of broad noodles and

sauce the dish.

• Garnish with fresh thyme sprigs.


Chicken Recipes

Buffalo Chicken Tid Bits Chicken Scarpiello


ITEM# ITEM AMT

F95279 Chicken Cutlet Pieces 5 lbs

25880 AP Flour 1 lb

45661 Cajun Spice 4 tbsp

46885 Buffalo Sauce 1 qt

99760 Celery Sticks 3 lbs

17610 Blue Cheese Dressing 1 qt

ITEM# ITEM AMT

F95279 Chicken Pieces 10 lbs

30200 Oil Olive 1/2 cup

56920 Butter (softened) 1 lb

11035 Sausage, Italian (Sweet) 5 lbs

58881 Garlic 1 cup

19440 Chicken Base ½ lb

91974 Thyme Fresh 8 oz

9741 Lemon Juice 3/4 cup

99845 Mushroom (Sliced) 2 lb

90565 Fajita Mix (4-way) 5 lbs

97455 Tomatoes 2 lb

48035 Red Wedge Potatoes 3 cups

Wine White 1 qt

Water 1 gal

Method

Method

• Season the flour with the Cajun mix.

• Dust the chicken in the flour.

• Deep fry at 375° until crispy.

• Toss with hot buffalo sauce.

• Serve with celery and blue cheese dressing.

• Flour the chicken, then season with salt and pepper.

• Place oil in a pre-heated stock pot and sear the chicken

until golden brown.

• Remove chicken from pot then add sausage (par-cooked

and sliced)

• Add fajita mix and cook until onions are translucent.

• Add garlic and cook until garlic becomes “aromatic”.

• Deglaze with wine, reduce, add tomatoes.

• Add water and base, then bring to a boil.

• Add potatoes and simmer 15 minutes.

• Return chicken to pot and add mushrooms & potatoes.

• Simmer until cooked (approximately 10-15 minutes).

• Add in thyme & lemon juice.

• Stir in butter and serve.


Chicken Recipes

Chicken Marsala - Buffet Style Chicken Putanesca


ITEM# ITEM AMT

95275 Chicken Pieces 10 lbs

25881 Flour 3-4 cups

30200 Oil Olive ½ cup

56920 Butter (split in half) 1 lb

99905 Shallots 1 cup

99845 Mushrooms 2 ½ lbs

36150 Demi Glace 2 qt

Marsala Wine 1 pint

ITEM# ITEM AMT

F95279 Chicken Pieces 5 lbs

30200 Oil Olive ½ cup

56920 Butter (split in half) ½ lb

90565 Fajita 4 Way Blend 5 lbs

58881 Garlic ½ cup

61695 Olive (Med mix, pitted) 3 cups

66811 Capers ½ cup

43731 Tomato Diced 1 can

99691 Oregano (Fresh) 1 ½ oz

Method

Method

• Dredge chicken through seasoned flour, and pan fry in half

the butter and all the oil.

• Drain off the excess oil.

• Add in fresh butter and sauté shallots until translucent.

• Add mushrooms and sauté 3-5 minutes.

• Deglaze with wine and add demi glace.

• Return chicken to pan.

• Simmer 5 minutes or until chicken is thoroughly cooked.

• Season chicken with salt and pepper.

• Place half of the butter and all of the oil in a pre-heated.

rondin [large shallow pot] and sear the chicken until golden

brown on both sides.

• Drain off excess fat and add remaining butter to the pot

• Add Fajita mix and cook on high heat for 3-5 minutes or

until onions are translucent then add garlic and cook 2

minutes more.

• Add tomatoes, capers and olives, bring to a boil.

• Portion into hotel pans.

• Cover and place in a 350° oven for 20 minutes or until

cooked.

• Stir oregano into sauce, cook 1 minute more and remove

from heat.

• Serve with soft polenta.


Chicken Recipes

General Tso’s ChickenChicken Cacciatore

IngredientsIngredients

ITEM# ITEM AMT

F95279 Chicken Pieces 2 lb

99930 Broccoli, blanched 2 lb

76040 Red Pepper, diced ½” 1/lb

28980 Asian Sesame Ginger Sauce 24 oz


26870 Jasmine Rice 1 lb

ITEM# ITEM AMTF95279 Chicken Breast Pieces 10 lb25880 Flour 6 cups45681 Black Pepper Ground ¼ cup 26760 Salt ¼ cup30280 Soy Oil 1 pt

Cacciatore Sauce 160 oz

Method

Method

• Dredge chicken in seasoned flour.

• Deep fry chicken until golden, set aside momentarily.

• In heavy bottom pan or wok heat and then add oil.

• Stir fry broccoli and peppers add cooked chicken.

• Add sauce just enough to coat.

• Serve immediately over jasmine rice.

• Mix salt and pepper with flour.• Dredge chicken in seasoned flour.• Heat heavy sauté pan and add oil.• Sauté chicken on both sides till done (165° internal temper-

ature).• Cover with sauce and bake five minutes more.• Place 4 oz cooked pasta in soup dish and top with 8 oz of

recipe.• Garnish and serve.Yields 80 portions


Cacciatore Sauce

Ingredients

ITEM# ITEM AMT98975 Green Pepper, julian cut 4 each74060 Spanish Onion, julian cut 2 each98630 Mushroom, sliced 3 lb99711 Garlic, minced ¼ cup30200 Olive Oil ½ cup97256 Basil, chopped 1 cup33565 White Wine 2 cup43490 Crushed Tomatoes 2 can

• In heavy sauce pan heat olive oil and sauté garlic, peppers,onions and mushrooms until sweating.

• Add white wine and reduce by half.• Add crushed tomatoes and season with salt and pepper,

bring to simmer.• Add basil and simmer for 15 minutes.• Serve immediately or store in shallow container labeled,

dated and refrigerated.

Method

Sandwich Fillers

Breads

ITEM ITEM #Foot Long Honey Wheat - par baked 11938

Foot Long White - par baked 11937

Marble Rye 41742

Thick Slice Country White 1790

6” Whole Grain Dark - par baked 16404

6” Whole Grain Light - par baked 16233

8” White Sub Roll - par baked 11939

7” Gourmet Ciabatta - par baked 41365

9” Thin Gourmet Ciabatta - par baked 41369


Sauce Ideas

Honey Dijon

Cranberry Mayo

Whole Grain Mustard Aioli

Horseradish Cream

Russian

Roasted Pepper Mayo

Pesto Aioli

Ancho-Chipolte

Roasted Onion Mayo

Garnishing Ideas

Arugula

Leaf Lettuce

Sliced Apples & Pears

Sliced Cucumbers

Caramelized Onions

Red Onions

Sliced Tomatoes

Sliced Pickles

Shredded Lettuce

Proteins

ITEM ITEM #Roast Beef 94315

Butterball Smoked Turkey 10100

Butterball Roast Turkey 11085

Butterball Peppered Turkey 10130

Carnegie Deli Pastrami 94341

Carnegie Deli Corned Beef 94536

Grilled Chicken made with 93650

Applewood Bacon 19505

Black Forest Ham 2325

Hard Salami 34880

Wide Pepperoni 65425

Tuna Salad made with 18760

Chicken Salad made with F95279

Sliced Steak made with 96180

Meatballs 7400

Sausages 95980

Cheeses

ITEM ITEM #Smoked Gouda 53190

Fontina 55320

Swiss 60310

Provolone 61401

Fresh Mozzarella 53885

Asiago 62255

X-Sharp Cheddar 62010

Pepper Jack 55170

Havarti 66145

Other Ideas

Mini Heroes

Sliders

Panini Style Sandwiches on Sliced Breads

1. Garlic Grilled Chicken, Cucumber, Tomato, Olive andFeta on Open Grilled Flatbreads

2. Cajun Grilled Chicken, Tomato Relish, Creole Mayo,Thin Red Onions on Ciabatta

3. Jerk Chicken with Peach Chutney and Cheddar4. Spicy Roast Pork, Tangy Cole Slaw, Toasted Wheat Roll5. Double Cheeseburger, Grilled Onions, Whole Grain

Mustard Mayo6. Fried Chicken Tenders, Toasted Frank Roll, Country

Honey Mustard Sauce7. Roasted Peppers, Goat Cheese and Arugula8. Catfish Po Boy – Cajun Catfish, Creole Cole Slaw, Spicy

Remoulade, Sour Pickles9. Spicy Roast Beef, Jalapeño Aioli, Crispy Fried Onions10. Grilled Chicken and Brie, Granny Smith Apples,

Balsamic-Dijon Sauce on Toasted Challah Bread11. Pot Roasted Beef, Horseradish Mayonnaise on Toasted

Thick Slice Rye12. Smoked Ham, Brie, Roasted Peppers and Dijon Mustard

on Toasted Ciabatta13. Smoked Turkey, Pesto Mayo and Fontina Cheese,

Toasted Semolina Roll14. Monte Cristo Grilled Cheese – Ham, Turkey and Swiss

on Toasted White with Honey Dijon15. Grilled Eggplant, Roasted Onions, Sliced Plum Tomatoes

and Garlic Mayo on Toasted Baguette16. Chicken Cutlet with Prosciutto and Melted Fontina17. Smoked Salmon, Sliced Cucumber, Shaved Red Onions,

Fresh Dill Aioli, Marble Rye Toast18. Crab Meat Salad Wrap with Baby Spinach and Slivered

Daikon Radish19. Grilled Vegetable with Manchego Cheese, Roasted

Pepper Vinaigrette on Grilled Semolina20. Pepper Crusted Steak with Irish Cheddar, Horseradish

Mayo on Grilled Pumpernickel21. Pulled Pork, Sliced Pickles, Spicy Slaw on a Hoagie Roll22. Spicy Turkey and Avocado BLT23. Havana Style Pork and Fried Plantain, Mango

Mayonnaise, Portuguese Rolls24. Grilled Steak with Caramelized Onion, Melted Blue

Cheese, Homemade Steak Sauce and Garlic Bread25. Grilled Ham, Brie and Pear, Peach Mayo on Toasted

Brioche26. Hot Turkey with Cranberry Relish, Stuffing and Gravy27. Peanut Butter, Bacon and Bananas on White Toast28. Grilled Tri Tips with Aged Provolone and Red Onions on

Garlic Toast29. Smoked Turkey Philly Sandwich30. Grilled Pastrami and Swiss Cheese Burger31. Pulled BBQ Chicken Sandwich with Shredded Lettuce

and Tomatoes32. Fontina, Portobello Mushroom and Prosciutto on Toasted

Semolina Bread with Balsamic Drizzle

33. Grilled Tuna with Lemon-Jalapeño Mayo and BabyFrisée

34. PLT – Pancetta, Lettuce and Tomato with Garlic Aioli35. Prosciutto, Brie and Pear with Radicchio and Lemon

Vinaigrette36. Yesterday’s Roast Beef – French Dip Style with Melted

Cheddar and Shaved Onions37. Fried Sole, Spicy Slaw, Sliced Tomatoes on Toasted

Kaiser Roll38. Buffalo Chicken, Green Leaf Lettuce, Blue Cheese

Crumbled on Toasted Club Roll39. BBQ Brisket, Shredded Cheddar Jack and Creamy Slaw

on Hoagie Roll40. Roast Beef, Arugula and Fontina on Tomato Focaccia

Bread41. Fried Halibut with Lemon Caper Tartar Sauce, Sliced

Tomato and Onion on Wheat Toast42. Crab Meat Salad Melts on Toasted English Muffins with

Havarti Cheese43. Fried Chicken Cutlet, Hot Cappicola, Melted Provolone

on Semolina Roll44. Grilled Roast Beef and Stilton on Toasted Marble Rye

with Horseradish Mayo45. Grilled Vegetables with Arugula, Ricotta and Balsamic

Drizzle46. BBQ Meat Loaf with Melted Cheddar Jack and Spicy

Slaw47. Fried Flounder Club Sandwich with Roasted Pepper

Tartar Sauce 48. Grilled Salmon with Honey Mustard Mayo, Baby Spinach

and Brie49. Curried Chicken Salad with Sliced Apples on Toasted

Flatbreads50. Pulled Brisket on Hoagie Roll with Melted Cheddar Jack

and Crispy Onions51. Broccoli Rabe and Shredded Asiago on Crusty Semolina

Bread52. Roasted Pepper, Mozzarella, Fried Potato and Scrambled

Egg on a Hero Roll53. Butterflied Fried Shrimp with Ginger Mayonnaise54. Grilled Fig, Gorgonzola and Balsamic55. Grilled Ham, Cheddar and Pineapple on Rye56. Fried Fish Po Boy with Lettuce, Tomato and Spicy Slaw57. Greek Gyro on Grilled Flatbreads with Lettuce, Tomato,

Cucumber, Onions and Tazaki Sauce58. Grilled Cheese with Smoked Bacon, Sliced Apples and

Grilled Red Onion59. Roast Fresh Ham and Sauerkraut with Honey Apple

Mustard60. Grilled Shrimp, Avocado and Baby Spinach with Salsa

Style Aioli

60 Sandwich Ideas


PPrroossccuuiittttoo aanndd MMoozzzzaarreellllaa -- sliced proscuitto, freshmozzarella, roasted peppers and pesto

GGrriilllleedd CChhiicckkeenn MMoonnttiicceelllloo -- grilled chicken, sun driedtomato, fontina cheese and fresh basil leaves

WWeessttpphhaalliiaann HHaamm aanndd BBrriiee -- sliced ham, brie cheese,sliced granny smith apples and arugala

RRooaasstt BBeeeeff wwiitthh RRooaasstteedd RReedd OOnniioonnss -- sliced beef,caramelized red onion and boursin cheese

PPoorrttoobbeelllloo MMuusshhrroooomm SSaannddwwiicchh -- grilled Portobellomushroom, bacon, tomato and Swiss cheese

TTuurrkkeeyy aanndd CChheeddddaarr -- sliced turkey with cheddarcheese, bacon and honey mustard

MMeexxiiccaann CChhiicckkeenn -- chicken breast with black beanspread, avocado, tomato and pepper jack cheese

GGrriilllleedd VVeeggeettaabbllee aanndd GGoorrggoonnzzoollaa -- eggplant, zucchini,peppers, shiitake mushroom grilled with balsamic vinai-grette and gorgonzola cheese

GGrriilllleedd CCuubbaannoo -- roast pork, smoked ham, gruyerecheese with sliced pickle, mayonnaise, mustard and hotsauce

PPrroossccuuiittttoo aanndd MMoozzzzaarreellllaa -- with arugula, basil, blackolive paste and shaved parmesan

SSmmookkeedd TTuurrkkeeyy aanndd SSttiillttoonn -- sliced turkey, beef steaktomato, watercress and stilton cheese

GGrriilllleedd EEggggppllaanntt -- grilled eggplant, roasted peppers,feta cheese on garlic bread

BBaarrbbeeqquueedd PPoorrkk -- pulled pork in a bourbon BBQ saucewith cheddar cheese

RRooaasstt BBeeeeff aanndd OOnniioonn -- sliced beef, caramelized redonion with gruyere cheese and horseradish mayonnaise

GGrriilllleedd CChhiicckkeenn wwiitthh VVeeggeettaabbllee -- grilled chicken breastwith zucchini, squash and Portobello mushroom withtarragon mayonnaise

GGrriilllleedd CChhiicckkeenn MMaannhhaattttaann -- grilled breast of chickenwith spinach, shiitake mushroom and fresh mozzarellaon garlic bread

GGrriilllleedd CChhiicckkeenn TTuussccaann -- grilled breast of chicken withsliced artichokes, tomatoes and fresh mozzarella withpesto

SSaauussaaggee SSaannddwwiicchh -- sweet Italian sausage grilled withroasted peppers and onions topped with provolonecheese

BBaarrbbeeqquueedd KKiieellbbaassaa -- grilled kielbasa with BBQ sauce,sauerkraut and swiss cheese

SSlliicceedd SStteeaakk SSaannddwwiicchh -- Sliced steak, roasted peppers,arugula and gorgonzola cheese on garlic bread

BBuuffffaalloo CChhiicckkeenn SSaannddwwiicchh -- crispy spicy chicken breastwith lettuce and blue cheese dressing

GGrriilllleedd CChhiicckkeenn -- grilled chicken sun dried tomato,watercress and herbed goat cheese

SSmmookkeedd TTuurrkkeeyy aanndd AAvvooccaaddoo -- sliced turkey, fresh avo-cado, havarti cheese with mango mayonnaise

VViirrggiinniiaa HHaamm -- sliced ham, smoked gouda with sweetmango mustard

RRooaasstt BBeeeeff aanndd FFeettaa -- sliced beef, roasted peppers,spinach and feta with tahini dressing

PPaassttrraammii aanndd SSwwiissss -- sliced pastrami, swiss cheese andmustard

RRaacchheell -- pastrami, swiss cheese and cole slaw

BBllaacckkeenneedd CChhiicckkeenn -- blackened breast of chicken,grilled onion, tomato and fontina cheese with Cajunmayo

IIttaalliiaann MMeelltt -- ham, salami, pepperoni and melted pro-volone

Panini Ideas


Wrap Ideas

VVeeggeettaarriiaann -- grilled vegetables with fresh mozzarella

KKaannssaass BBBBQQ -- grilled chicken, sliced ham, slicedjalapenos and cheddar cheese

TThhee DDeennvveerr -- grilled chicken, roasted eggplant, roastedpeppers, house dressing

TTuurrkkeeyy PPaanniinnii -- sliced turkey, pepperjack cheese, roasted red peppers, spinach and house dressing

TThhee TToorriinnoo -- breaded chicken cutlet, fresh mozzarella,sun dried tomato and pesto sauce

TThhee RRoommaa -- grilled chicken, fresh mozzarella, grilledred onions, cilantro and chipotle mayonnaise

TThhee SSuunnsseett -- sliced turkey, fresh mozzarella, grilled redonion, sliced avocado and ranch dressing

TThhee SSoohhoo -- lemon grilled chicken, Swiss cheese, roasted peppers and fresh spinach

NNaapplleess -- herb grilled chicken, fresh mozzarella, pepperoni, arugula and tomato

MMoonnttee CCrriissttoo -- sliced turkey, ham and Swiss cheese withlettuce tomato and honey mustard

RRuussssiiaann -- roast beef, muenster cheese, caramelizedonions, tomato and Russian dressing

CChhiicckkeenn CClluubb -- grilled chicken, bacon, brie cheese,tomato and house dressing

CCoommbboo -- corned beef, pastrami, provolone, lettuce,tomato, and honey mustard

FFlloorreennttiinnee -- grilled chicken, fresh mozzarella, spinach,marinara sauce

EEggggppllaanntt PPaarrmmiiggiiaannaa -- eggplant cutlet, fresh mozzarella, fresh basil, marinara sauce

SSiicciilliiaannoo -- proscuitto, ham, mozzarella, sun dried tomato, arugula, tomato and pesto

CChhiicckkeenn FFaajjiittaa -- grilled chicken, roasted peppers andonions, pepper jack cheese and salsa

CChhiicckkeenn CCoorrddoonn BBlleeuu -- breaded chicken cutlet, ham,Swiss cheese and house dressing

DDeelliigghhttffuull -- smoked turkey, jarlsburg cheese, cole slawand house dressing

CCaapprrii -- smoked turkey, pepperoni, provolone cheese,spinach, sliced cherry peppers and house dressing

TThhee SSaannttaa MMoonniiccaa -- turkey, watercress, plum tomato,avocado and lemon mayonnaise


Heart Healthy Choices

IItteemm IItteemm ##Oven Roasted Turkey Sandwich 10047Lettuce and TomatoFat Free Honey Dijon 17851

Baked Lemon and Cilantro Chicken 98625Lemon Vinaigrette 19940Cilantro 91945

Fat Free Virginia Ham and 10540Low Fat Alpine Lace Swiss Cheese 61020Lettuce and TomatoDijon Mustard 66821

Pan Seared Cajun Salmon 12055With SaladCajun Spice 45791

Grilled Teriyaki ChickenWith SaladSauce Teriyaki Glaze 33100

Grilled Chicken Parmigiana1 Sauce 434502 Cheese 53451Pasta 14835


Mac & Cheese Ideas

1. Four Cheese Mac & Cheese2. Grilled Chicken Mac & Cheese3. Lobster Mac & Cheese4. Double Smoked Bacon Mac & Cheese5. Mac & Cheese Soup6. Mac & Cheese Lasagna Style7. Maryland Crab Mac & Cheese8. Chorizo Mac & Cheese9. Philly Style Mac & Cheese10. Mac & Cheese Muffins11. Carbonara Mac & Cheese12. Mac & Cheese Bolognese13. Mac & Cheese Florentine14. Chili Mac & Cheese15. Smoked Gouda & Broccoli Mac & Cheese16. Maytag Mac & Cheese with Applewood Bacon17. Mac & Cheese with Leeks & Stilton18. Mac & Cheese with Spicy Salsa19. Whole Wheat Pasta Mac & Cheese20. Irish Cheddar, Stout and Bacon Mac & Cheese21. Pepperoni & Provolone Mac & Cheese22. Smoked Kielbasa Cheddar Mac & Cheese


Southwest Sea Shell Gratin

Ingredients

ITEM# ITEM AMT

56921 Butter 1 lb

11305 Cognac 1/4 cup

99932 Diced Carrots 1/4 cup

99121 Diced Celery 2 tbs

99905 Minced Shallots 3 tbs

99711 Minced Garlic 3 t

97627 Fine Parsley 2 tbs

11441 Port 1/2 cup

56205 Crème Fraiche 3 1/2 cup

29360 Cooked Shells 1 lb

Egg Yolk 1

55170 Grated Pepperjack Cheese 1 lb

Salt & Pepper

99676 Chopped Chives 2 tbs

52146 Cheddar Jack Cheese 1 lb

25401 Cucina Biello Bread Crumbs 1/2/lb

Method

• Sweat the shallots, celery, carrots & garlic in the butter, add

the cognac and reduce.

• Add the port and reduce, stir in the crème fraiche and sea-

son.

• Fold in the pasta and the peppers, place in a baking dish

or ramekins.

• In a mixing bowl whisk the remaining crème fraiche, the

egg yolk & the pepperjack, season with salt and pepper.

• Mix 1/2 lb melted butter, 1 lb cheddar jack & ½ lb bread-

crumbs.

• Top the dish with the crumbs and bake 8 to 10 minutes at

400°.

• Garnish with chopped chives.

Salad Suggestions

• Buffalo Chicken Caesar Salad

• Frisee and Romaine with

Sliced Pears, Brie, Walnuts

and Tangerine Balsamic

Vinaigrette

• Cajun Chicken and Pasta

Salad [with Israeli Mix Vegetables]

• Farro Salad with Grilled Chicken,

Caramelized Apples, Pears and Sundried

Cranberries

• Asian Chicken Noodle Salad

• Sliced Steak Caesar Salad

• Baby Greens and Grilled Salmon Salad

with Sesame Vinaigrette


Blood Orange Salad

Ingredients

ITEM# ITEM AMT

99981 Blood Oranges 8

97915 Shaved Red Onions ½ lb

31891 Extra Virgin Olive Oil 1 ½ oz


42526 4 Color Peppercorns to taste

Method

• Peel and slice the oranges, arrange on small platter.

• Lay the onions over the top.

• Drizzle with the oil.


Japanese Cucumber Salad

Ingredients

ITEM# ITEM AMT

93555 Cucumbers, peeled, sliced thin 2 each

97676 Scallions (sliced thin) 6 each

50280 Rice Wine Vinegar 2 tblspn

33060 Soy Sauce 4 tblspn

30671 Sesame Oil 2 tspn

31325 Splenda 1 packet

Method

• In large stainless bowl whisk together vinegar, soy sauce,

sesame oil, splenda.

• Add sliced cucumbers and scallions, let sit for 1 hour refrig-

erated.

• Serve.

J. KINGS

HOMEMADE

DELI SALADS

• Coleslaw

• Pasta Salad

• Potato Salad

Salad Recipes

Grilled Vegetable Salad

with Sun Dried Tomato Fennel Citrus Salad


ITEM# ITEM AMT

91780 Grilled Vegetable Mix 5 lb

66885 Sun Dried Tomato (julian cut) 1 cup

18370 Sun Dried Tomato Balsamic Vinaigrette 1 cup

30200 Olive Oil ½ cup

54010 Parmesan Cheese (shredded) 1 cup

ITEM# ITEM AMT

98954 Fennel Bulbs, sliced very thin, julian cut 2 head

97915 Red Onion, sliced very thin 1 cup

99981 Blood Oranges 2 each

98578 Tangerines 2 each

97850 Grapefruit 1 each

48880 Champagne Vinegar 2 tbl

31891 Olive Oil 3 tbl

24031 Blood Orange Puree 2 tsp

33995 Wildflower Honey 1 tsp

99675 Chives 2 tbl

Method Method

• In stainless bowl combine grilled vegetable mix with olive

oil and season with salt and pepper.

• Bake on sheet pan at 350° for 20 minutes or grill on char

grill till done.

• Set aside and let cool.

• Cut vegetables into more appropriate size for salad.

• Combine with pasta, sun dried tomato, dressing and

parmesan cheese.

• Refrigerate for service.

Yields approximately 10 lbs of salad.

• Zest oranges, tangerines and grapefruit and set aside.

• Peel oranges, tangerines and grapefruits and segment

cleanly, no white.

• Combine citrus segments, zest, fennel, chives, red onion in

stainless steel bowl.

• In separate bowl whisk together vinegar, olive oil, blood

orange puree and honey, adjust seasoning with salt and

pepper.

• Pour dressing on top of salad and let sit for at least 30

minutes.

• Date, label and refrigerate.


Great Recipe Ideas - J. Kings Food Service · 2014-11-17 · • Fill tin about 8/10ths of the way...

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