Mac and Cheese

Comfort
Mac and Cheese
Inspired Cuisine
This grown-up version of a comfort food classic features cavatappi pasta blended with cheddar and Parmesan cheese
sauce, and topped with Parmesan breadcrumbs. This rich and creamy dishTraditional
is accented by green
bell peppers, onion, and
◊ Contemporary
a hint of liquid smoke.
Global ◊ American Southern
Recipe Manager code: dinerpasta001
Yield: 20 8-oz. servings
Be
Inspired
Offer peel-and-eat shrimp
Offer your customers unique
add-ins for a small upcharge:
Reorder No. Description
Amount
432040
GFS® Pan and Grill Oil
1 Tbsp.
198757
Markon® Green Peppers,
trimmed and diced
12 oz.
109620
Spanish Onions,
trimmed and diced
12 oz.
512109
White Milk
513881
Trade East® Granulated Garlic 2 Tbsp.
3 qt.
◊
424307
Kosher Salt
Chorizo sausage (786470)
and green chilis (131460).
777099
Trade East Ground White Pepper 1 tsp.
242152
GFS Liquid Smoke
411841
GFS Shredded Cheddar Cheese
◊
164259
Primo Gusto® Grated Parmesan
Cheese
8 oz.
Double-smoked bacon
(100120), roasted cherry
tomatoes (569550), and
cheddar cheese (679631).
◊
Pulled chicken (869287),
roasted asparagus (272515),
and caramelized onions
(109620).
299405
GFS Unsalted Butter
3 Tbsp.
¼ tsp.
3 lb.
Southern Cheddar Grits
Recipe Manager code: rcomp124
Yield: 4 lb.
Reorder No. Description
GFS All-Purpose Flour
261564
Hearthstone® Chicken Broth
4½ oz.
102938
Primo Gusto Cavatappi
Pasta, cooked
10 lb.
Parmesan Breadcrumbs
1¼ lb.
1 qt.
1½ qt.
460095
Primo Gusto Shredded
Parmesan Cheese
614640
GFS Liquid Butter Alternative
544642
Trade East Grilling
Dust Seasoning
1 oz.
175691
GFS Coarse Panko
Breadcrumbs
3 lb.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Add the pan
and grill oil to a heated rondeau. Add the
peppers and onions. Cook until tender. Add the
milk, granulated garlic, salt, pepper, and liquid
smoke to the rondeau with the peppers and
onions. Bring to a simmer. Add the cheddar and
Parmesan cheese. Stir until melted. Combine
the butter and flour in a stainless-steel mixing
bowl and mix thoroughly. Whisk the butter and
flour mixture into the cheese sauce. Simmer
2 minutes. Adjust the consistency with chicken
broth, as desired. Transfer the cheese sauce to
a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
Amount
Water
4½ oz.
227528
Recipe
Place 8 oz. of cooked cavatappi pasta in a
stainless-steel mixing bowl. Add 8 oz. of cheese
sauce to the pasta. Fold together using a rubber
spatula. If mixture is too thick, thin with a
small amount of chicken broth until desired
consistency is achieved. Transfer to a 16 oz.
oiled baking dish. Sprinkle 1 oz. of Parmesan
Breadcrumbs over the top of the mac and
cheese. Place in a 350°F oven until heated
through and breadcrumbs are golden-brown.
1 lb.
6 fl. oz.
Preparation Instructions
Wash hands. Combine all ingredients in a
stainless-steel mixing bowl and mix thoroughly.
Label, date, and refrigerate in a covered storage
container for future service. CCP: Refrigerate at
41°F, or below.
Costs:
Selling Price $8.00
Cost per Portion $1.59
Profit $6.40
Food Cost 20%
To prepare à la carte:
Gordon Food Service®
Traditional Comfort | 1
Today’s comfort food revolution turns homestyle
favorites into hipster fare, and since consumers
are already familiar with comfort foods, chefs
can experiment with bold flavor and inject
homemade flair. Maeve Webster, senior director
of Datassential says, “It’s feel-good fare and
good value, and comfort food makes consumers
feel satiated on every level.” Give your dishes a
culinary edge, but keep it familiar.
The following four types of comfort food ensure
that you can bring a sense of cozy cooking to your
menu, no matter what type of cuisine you serve.
Whether you choose traditional, home-cooked
American fare, bold flavors of the American South,
unique contemporary dishes, or global and ethnic
cuisine, bringing comfort food to your menu
through daily specials or limited time offers is
sure to delight your customers.
Here’s the Dish
Traditional Comfort
Mac and Cheese
Bacon Burger Loaf
4
6
Contemporary Comfort
Carnivore Tots
Chicken Thigh Kebabs
8
10
Global Comfort
Ham and Gorgonzola Fonduta
Asian Grilled Beef Banh Mi
Chicken Kimchee Fried Rice
Pork Carnita Cachapas
Puffy Beef Barbacoa Tacos
Diego Torta
Shrimp Noodle Bowl
11
12
14
16
18
20
22
American Southern Comfort
Fried Green Tomato and
Shrimp Tower
Shrimp and Goat Cheese Grits
Chocolate Stout Bread Pudding
23
24
26
Traditional
Comfort
·····
The traditional comfort
food style shows off the
purest form of a dish—one
that doesn’t need any frills
to satisfy your diners. A
combination of nostalgic,
homemade dishes and a
simple preparation lends
itself to a warm, inviting meal
that’s guaranteed to delight a
variety of taste buds.
Dishware: 581453 Steelite
Anfora Shirred Egg Dish
4 | Traditional Comfort
Mac and Cheese
This grown-up version of a comfort food classic features cavatappi pasta blended with cheddar and Parmesan cheese
sauce, and topped with Parmesan breadcrumbs. Rich and creamy, this dish is accented by green bell peppers, onion, and
a hint of liquid smoke.
To prepare à la carte:
Recipe Manager code: dinerpasta001
Yield: 20 1-lb. servings
Reorder No. Description
Amount
432040
GFS® Pan and Grill Oil
1 Tbsp.
198757
Markon® Green Peppers,
trimmed and diced
12 oz.
Offer your customers unique
add-ins for a small upcharge:
109620
Spanish Onions,
trimmed and diced
12 oz.
512109
Whole White Milk
◊
513881
Trade East® Granulated Garlic 2 Tbsp.
Chorizo sausage (786470)
and green chilis (131460)
424307
Kosher Salt
777099
Trade East Ground White Pepper 1 tsp.
Be
Inspired
3 qt.
3 Tbsp.
242152
GFS Liquid Smoke
◊
411841
GFS Shredded Cheddar Cheese
Double-smoked bacon
(100120), roasted cherry
tomatoes (569550), and
cheddar cheese (679631)
164259
Primo Gusto® Grated Parmesan
Cheese
299405
GFS Unsalted Butter
4½ oz.
227528
GFS All-Purpose Flour
4½ oz.
261564
Hearthstone® Chicken Broth
◊
102938
Pulled chicken (869287),
roasted asparagus (272515),
and caramelized onions
(109620)
Recipe
¼ tsp.
3 lb.
8 oz.
Place 8 oz. of cooked cavatappi pasta in a
stainless-steel mixing bowl. Add 8 oz. of cheese
sauce to the pasta. Fold together using a rubber
spatula. If mixture is too thick, thin with a
small amount of chicken broth until desired
consistency is achieved. Transfer to a 16 oz.
oiled baking dish. Sprinkle 1 oz. of Parmesan
breadcrumbs over the top of the mac and cheese.
Place in a 350°F oven until heated through and
breadcrumbs are golden-brown.
Parmesan Breadcrumbs
Recipe Manager code: rcomp124
Yield: 4 lb.
Reorder No. Description
Amount
Water
1½ qt.
1 qt.
460095
Primo Gusto Cavatappi
Pasta, cooked
Primo Gusto Shredded
Parmesan Cheese
10 lb.
614640
GFS Liquid Butter Alternative
Parmesan Breadcrumbs
1¼ lb.
544642
Trade East Grilling
Dust Seasoning
1 oz.
175691
GFS Coarse Panko
Breadcrumbs
3 lb.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Add the pan
and grill oil to a heated rondeau. Add the
peppers and onions. Cook until tender. Add the
milk, granulated garlic, salt, pepper, and liquid
smoke to the rondeau with the peppers and
onions. Bring to a simmer. Add the cheddar and
Parmesan cheese. Stir until melted. Combine
the butter and flour in a stainless-steel mixing
bowl and mix thoroughly. Whisk the butter and
flour mixture into the cheese sauce. Simmer
2 minutes. Adjust the consistency with chicken
broth, as desired. Transfer the cheese sauce to
a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
1 lb.
6 fl. oz.
Preparation Instructions
Wash hands. Combine all ingredients in a
stainless-steel mixing bowl and mix thoroughly.
Label, date, and refrigerate in a covered storage
container for future service. CCP: Refrigerate at
41°F, or below.
Costs:
Selling Price
$8.00
Cost per Portion
Profit
$6.41
Food Cost
$1.59
20%
Traditional Comfort | 5
Traditional
Comfort
·····
Dishware: 763130 Steelite
Café Porcelain Plate, 6¼"
6 | Traditional Comfort
Bacon Burger Loaf
With all of the ingredients of a classic cheeseburger, this bacon burger loaf is sure to delight your patrons’ taste buds.
Ground beef, cooked bacon, onions, dill pickle chips, ketchup, and mustard are combined and baked into this savory
meatloaf, all topped with house-made cheddar cheese sauce.
To prepare à la carte:
Recipe Manager code: beef116
Yield: 22 1-lb. servings
Reorder No. Description
Amount
330868
GFS® Free Fall Ground Beef, 80/20 10 lb.
590495
GFS Cooked Bacon, sliced into
¼" pieces
2 lb.
109620
Spanish Onions, diced small
1 lb.
156191
GFS Dill Pickle Chips, drained,
dried, and diced small
505412
GFS Large Shell Eggs
16 ct.
175671
GFS Unseasoned Fine
Breadcrumbs
1 lb.
696544
GFS Ketchup
1 lb.
2 c.
576130
Crown Collection® Yellow Mustard 1 c.
225037
Trade East® Ground Black Pepper 2 Tbsp.
Recipe
Creamy Cheddar Sauce, warmed 66 oz.
272396
Markon® Parsley, chopped
11 tsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place the ground
beef, bacon, onions, pickles, eggs, breadcrumbs,
ketchup, mustard, and black pepper in a chilled
stainless-steel electric mixing bowl fitted with a
paddle attachment. Mix thoroughly on low speed.
Do not over mix. Cut 22 pieces of parchment
paper into 6" x 3" x 2" pieces. Spray 22 demi
loaf pans with pan spray. Place a cut piece of
parchment paper in the bottom of each pan.
Firmly press 1 lb. portions of meatloaf mixture
into the pans. Place pans on a parchmentlined sheet pan. Place in a 325°F oven until
just cooked through. CCP: Final internal cooking
temperature must reach a minimum of 155°F,
held for a minimum of 15 seconds. Remove from
oven and allow to cool. Using a paring knife,
slice around the edges of the loaf pan to loosen.
Remove meatloaf from pan. Discard paper. Place
in a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
Place meatloaf on an oiled metal baking pan.
Pour a small amount of water in the pan. Cover
tightly with foil. Place in a 350°F oven until
heated through. CCP: Final internal cooking
temperature must reach a minimum of 155°F, held
for a minimum of 15 seconds. Slice meatloaf on
the bias. Place half of the meatloaf on a heated
serving plate. Lean the second half against the
first piece of meatloaf with the sliced side point
up. Ladle 3 oz. of warmed cheddar cheese sauce
over the meatloaf. Sprinkle ½ tsp. of chopped
parsley over the meatloaf.
Creamy Cheddar Sauce
Be
Inspired
◊
Stuff the meatloaf with
mozzarella (421821) or
cheddar (679631) cheese.
◊
Place bacon strips (100120)
across the top of meatloaf
before baking.
Recipe Manager code: sauce298
Yield: 10 lb.
Reorder No. Description
Amount
242420
GFS White Gravy Mix, prepared
per package instructions
1½ lb.
191043
GFS Finely Shredded Mild
Cheddar Cheese
3 lb.
Preparation Instructions
Wash hands. Prepare white gravy. Add the
cheddar cheese and mix thoroughly. Bring to a
boil. Reduce heat and simmer 2 minutes. Transfer
to a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
Costs:
Selling Price
$8.00
Cost per Portion
Profit
$5.15
Food Cost
$2.85
36%
Traditional Comfort | 7
Contemporary
Comfort
·····
With roots in traditional
American cuisine, contemporary comfort food
takes familiar flavors and
ingredients and provides a
new twist. By using upscale
ingredients and using new
flavor profiles, craveable
dishes become contemporary cuisine. While retro
foods might be chic, they’re
not stodgy. Today’s comfort
foods often come with a
modern or novel twist.
Dishware: American Metalcraft Stainless Steel Wire Basket, 10"
8 | Contemporary Comfort
Carnivore Tots
This unique take on a comfort food side dish features a base of crunchy, golden-brown tater tots. A topping of pulled pork,
stout gravy, Dijon Sriracha mayonnaise, crumbled feta cheese, green onions, and a fried egg gives this dish extra flair.
Preparation Instructions
Recipe Manager code: app609
Yield: 1 1-lb. serving
Be
Inspired
Reorder No. Description
Amount
324167
GFS® Potato Rounds
432000
GFS Canola Oil
12 oz.
1 Tbsp.
206539
GFS Large Shell Egg
1 ct.
◊
843250
Top with pulled chicken
(869287), cheddar cheese
(679631), and barbecue sauce
(734136).
GFS Hickory Smoked BBQ
Pulled Pork, warmed
3 oz.
Recipe
Pork Stout Gravy, warmed
3 oz.
Recipe
Dijon Sriracha Mayonnaise
716685
Feta Cheese Crumbles
½ oz.
596981
Markon® Green Onions,
sliced on the bias
1 tsp.
◊
Top with andouille sausage
(482706) and jalapeño slices
(499043).
1 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place potato
rounds in a deep-fryer heated to 350°F. Cook
until golden-brown. Place oil in a heated,
nonstick egg pan. Break the egg into the pan.
Cook until the edges are crispy. CCP: Final internal
cooking temperature must reach a minimum of
145°F, held for a minimum of 15 seconds. Place the
potato rounds in the center of a warmed serving
bowl. Sprinkle warmed pulled pork on top of the
potato rounds. Ladle warmed stout gravy over
the potatoes and pork. Drizzle Dijon Sriracha
mayonnaise over the top. Sprinkle feta and green
onions over the potatoes. Place the egg on top.
Pork Stout Gravy
Recipe Manager code: sauce437
Yield: 4 3/8 lb.
Reorder No. Description
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Add the oil to
a heated rondeau. Add the onions and garlic
and cook until tender. Add the mushrooms and
cook until just warmed through. Add 14½ oz. of
stout. Simmer 2 to 3 minutes. Add pork gravy.
Melt the butter in a sauce pot over medium
heat. Add flour all at once whisking vigorously.
When mixture thins and starts to bubble, reduce
heat to low. Cook 4 to 5 minutes until you smell
a toasty aroma. Adjust the gravy to desired
consistency with the butter and flour roux.
Season to taste with salt and pepper. Transfer
to a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
Dijon Sriracha Mayonnaise
Recipe Manager code: sauce440
Yield: approx. 2 lb.
Reorder No. Description
Amount
131920
Gordon Signature®
Real Mayonnaise
246911
Sriracha Chili Sauce
793485
Dijon Mustard
951367*
Fish Sauce
513881
Trade East Granulated Garlic
138300
Trade East Granulated Onion
1 tsp.
424307
Kosher Salt
¼ tsp.
2 lb.
1½ oz.
2 oz.
2 Tbsp.
1 tsp.
Preparation Instructions
Amount
432000
GFS Canola Oil
200778
Markon Spanish Onion,
finely diced
1 oz.
322164
Chopped Garlic
261904
Markon Button Mushrooms, sliced 1½ lb.
12 oz.
1 oz.
**
Stout
673609
Hearthstone® Roasted Pork Gravy 50 oz.
14½ oz.
299405
GFS Unsalted Butter
227528
GFS All-Purpose Flour
108308
GFS Iodized Salt
to taste
225037
Trade East Ground
Black Pepper
to taste
Wash hands. Place all ingredients in a stainlesssteel mixing bowl. Mix thoroughly. Transfer to
a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
*Allow extra time for delivery.
**Available through the retail market.
2 oz.
Costs:
2 oz.
Selling Price
$7.00
Cost per Portion
Profit
$4.58
Food Cost
$2.42
35%
®
Contemporary Comfort | 9
Contemporary
Comfort
·····
Dishware: Steelite Craft Blue
Platter, 14½" x 6½"
Chicken Thigh Kebabs
A combination of comfort food staples are used to create this distinctive and flavorful dish. Skin-on chicken thigh cubes
are skewered and served on top of fried, smashed red potatoes and garnished with tzatziki sauce and chives.
Recipe Manager code: app392
Yield: 1 14-oz. serving
Reorder No. Description
Amount
108308
GFS® Iodized Salt
to taste
225037
Trade East® Ground
Black Pepper
to taste
200476
Red Potatoes
6 ct.
315168
Boneless and Skin-on
Chicken Thighs, 5 oz.
2 ct.
432050
Primo Gusto® Extra-Virgin
Olive Oil
1 oz.
609919
Tzatziki Sauce
2 oz.
562696
Markon Chives, sliced
1 tsp.
down on each potato with the heel of your
hand or a stainless-steel spatula. Try no to oversmash the potatoes. Keep them in one piece; if
possible. Place in a covered storage container
between parchment-paper layers. Label,
date, and refrigerate for future service. CCP:
Refrigerate at 41°F, or below. To prepare chicken
skewers, cut the chicken thighs into square
pieces. Leave the skin attached to each piece.
Season to taste with salt and pepper. Skewer
the chicken skin-side up. Place in a covered
storage container, label, date, and refrigerate for
future service. CCP: Refrigerate at 41°F, or below.
Preparation Instructions
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. To cook potatoes,
bring lightly salted water to a boil in a large
pot. Add potatoes. Simmer 20–30 minutes
over medium heat, or until tender enough to
be pierced with a paring knife. Run cold water
over potatoes until cooled. Drain. Carefully press
Place olive oil in a heated sauté pan. Place
2 chicken skewers in the pan, skin-side down.
Brown on all sides. Place in a 350°F oven until
cooked through. CCP: Final internal cooking
temperature must reach a minimum of 165°F, held
for a minimum of 15 seconds. Place potatoes in
a heated deep-fryer. Cook until golden-brown.
10 | Contemporary Comfort
Allow to drain. Place in a stainless-steel mixing
bowl. Season to taste with salt and pepper.
Spread 2 oz. of tzatziki sauce in a ring on the
outside portion of a warmed serving plate.
Place the potatoes in the center of the plate
leaving the tzatziki sauce exposed. Crisscross
the skewers and place them on top of the
potatoes. Sprinkle chives over the top of the
chicken and potatoes.
Costs:
Selling Price
$7.00
Cost per Portion
Profit
$5.86
Food Cost
Be Inspired
Use chicken breasts (268127),
beef tenderloin tips (232680),
or pork tenderloin (833981).
$2.14
27%
Ham and
Gorgonzola Fonduta
In this Euro comfort food dish, asparagus, bell peppers, tomatoes, and
prosciutto are cooked and placed on top of a made-from-scratch fonduta sauce.
Sprinkled with gorgonzola cheese, this sharing plate is baked in a casserole dish
and served alongside grilled French bread.
Amount
612461
Sienna Bakery® Parisian Bread 3¾ oz.
432050
Primo Gusto® Extra-Virgin
Olive Oil
496200
Asparagus, trimmed and
sliced into ½" pieces
460890
Yellow Bell Peppers, trimmed
and diced
462551
212551
3 Tbsp.
1 oz.
Recipe Manager code: rcomp242
Yield: 8 lb.
Reorder No. Description
Amount
245860
Primo Gusto Alfredo Sauce, thawed 6 lb.
487961
GFS® Half & Half
544043
Primo Gusto Shredded Asiago Cheese 1 lb.
16 fl. oz.
164143
Blue Cheese Crumbles
1 oz.
513776
Trade East® Ground White Pepper ½ tsp.
Markon® Roma Tomatoes,
trimmed and diced
1 oz.
Preparation Instructions
Primo Gusto Prosciutto, sliced
thin and diced into ½" pieces
1 oz.
Recipe
Fonduta Sauce, warmed
649321
Gorgonzola Cheese, diced
Global comfort food takes
shape through a variety of
regional influences, with
European, Latin, and Asianinspired dishes bringing
unique variations on some
well-known favorites.
Serving up a rich fondue,
ethnic sandiwches, or a spicy
taco with global influences
infuses bold flavors with
comfortable tastes.
Fonduta Sauce
Recipe Manager code: app204
Yield: 1 8-oz. serving
Reorder No. Description
Global
Comfort
·····
8 oz.
½ oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Slice bread on
the bias into pieces ½" thick and 4" long. Brush
the bread with olive oil. Place bread on a heated
panini grill until golden-brown. Add 1 Tbsp. of
olive oil to a heated sauté pan. Add asparagus
and bell peppers. Cook until tender. Add
tomatoes and prosciutto. Cook until just warmed
through. Add fonduta sauce to a heated casserole
dish. Spoon the prosciutto and vegetable mixture
over the top of the sauce. Sprinkle Gorgonzola
over the top of the prosciutto mixture. Place in
a 350°F oven until hot and bubbling. Place the
casserole dish on a liner plate. Place the crostinis
on the under liner next to the casserole dish.
8 oz.
Wash hands. Place the alfredo sauce in a
rondeau. Bring to a simmer. Add the half-andhalf, Asiago cheese, blue cheese, and white
pepper. Mix thoroughly. Bring to a simmer. Allow
to cool. Transfer to a covered storage container,
label, date, and refrigerate for future service.
CCP: Refrigerate at 41°F, or below.
Be Inspired
Replace the proscuitto with
cooked chopped chorizo
(786470) and replace the
gorgonzola and blue cheese
with a cheese blend (537691).
◊
Offer a meatless option by
removing the proscuitto.
Costs:
Selling Price
$9.00
Cost per Portion
Profit
$6.03
Food Cost
$2.97
33%
Dishware: Anfora Onion Soup Bowl, White,
688210 World Tableware Slate Rectangular Plate, 11" x 5"
Global Comfort | 11
Global
Comfort
·····
Dishware: American Metalcraft
Dishware: Casserole Dish
Melamine Plate
12 | Global Comfort
Asian Grilled
Beef Banh Mi
A French baguette is topped with thin slices of blackened sirloin, thin-sliced cucumbers, pickled carrots, cilantro, and
homemade teriyaki mayonnaise. This Asian-inspired sandwich is a global comfort food classic.
Pickled Matchstick Carrots
Recipe Manager code: sand164
Yield: 1 4-oz. serving
Be
Inspired
◊
Cross-utilize any protein
(chichen, pork, or shrimp)
already on your menu.
◊
Be creative with the pickled
vegetables, try radishes
(233986), onions (109620),
or jicama (702889).
Reorder No. Description
Amount
603200
Davis Creek Meats Boneless
Center Cut Top Sirloin Steak, 4 oz. 1 ct.
107891
GFS® Pan and Grill Oil
114771
Trade East® Blackened Seasoning to taste
273420
French Baguette, baked
per packaged instructions
1 ct.
Recipe
Teriyaki Mayonnaise
1 oz.
532312
Seedless Cucumber, very thinly sliced 1 oz.
Recipe
Pickled Matchstick Carrots
1 oz.
219550
Markon® Cilantro, chopped
6 sprigs
®
1 tsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Brush the steak
with pan and grill oil and season with the
blackened seasoning. Place on a preheated
char-grill or broiler and cook to desired doneness.
CCP: Final internal cooking temperature must
reach a minimum of 145°F, held for a minimum of
15 seconds. Slice the baguette in half lengthwise.
Toast the inside of the baguette on a heated
char-grill. Spread teriyaki mayonnaise between
the top and bottom halves. Thinly slice the steak
and stack it on the bottom half of the baguette.
Place the cucumbers, carrots, and 6 sprigs of
cilantro on the top half of the bun. Place the top
half of the bun on top of the sandwich.
Recipe Manager code: rcomp058
Yield: 2 lb.
Reorder No. Description
198501
Amount
Jumbo Carrots
2 lb.
Water
1 qt.
661651
Seasoned Rice Wine Vinegar
1 pt.
108642
GFS Granulated Sugar
¼ c.
424307
Kosher Salt
3 Tbsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Trim carrots.
Julienne on a mandoline. Place carrots in a
storage container. Combine water, vinegar,
sugar, and salt in a stainless-steel mixing bowl.
Mix until sugar and salt are dissolved. Pour the
pickling brine over the top of the carrots.
Cover the storage container and refrigerate
for 24 hours. CCP: Refrigerate at 41°F, or below.
Drain before use.
Costs:
Selling Price $10.00
Cost per Portion
Profit
Food Cost
$6.67
$3.33
33%
Teriyaki Mayonnaise
Recipe Manager code: sauce083
Yield: 1½ gal.
Reorder No. Description
Amount
311502
Teriyaki Sauce
106968
GFS Extra Heavy-Duty Mayonnaise 1 gal.
½ gal.
Preparation Instructions
Wash hands. Combine ingredients in a large,
stainless-steel mixing bowl and mix thoroughly.
Transfer to a storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
Global Comfort | 13
Global
Comfort
·····
Dishware: Oneida Undecorated
Eve Dish, 7 7∕8"
14 | Global Comfort
Chicken Kimchee
Fried Rice
Hand-pulled chicken, peas, carrots, house-made kimchee, spinach, and jasmine rice are blended and tossed with cilantro,
soy sauce, and fish sauce. When topped with a fried egg, this rice can add Asian-inspired comfort food flavors to your menu.
Recipe Manager code: app509
Yield: 22 16-oz. servings
Reorder No. Description
Amount
230782
Jasmine Rice
869287
GFS® Smoked Pulled Chicken
183032
GFS Peanut Oil
109620
Spanish Onion, diced
1½ lb.
322164
Chopped Garlic
3½ oz.
119458
GFS Peas and Carrots
4¼ lb.
Recipe
Kimchee
560545
Markon® Baby Spinach
219550
Markon Cilantro, trimmed
into sprigs
3 lb.
5½ lb.
2¾ c.
41∕8lb.
1½ lb.
1 oz.
271802
Soy Sauce
12 oz.
951367*
Fish Sauce
12 oz.
505412
GFS Large Eggs
22 ct.
edges are crispy. CCP: Final internal cooking
temperature must reach a minimum of 145°F,
held for a minimum of 15 seconds. Place the egg
on top of the rice.
Kimchee
◊
Recipe Manager code: rcomp305
Yield: 3½ lb.
Reorder No. Description
109620
Spanish Onions
8 oz.
286982
Napa Cabbage
3 lb.
424307
Kosher Salt
¼ c.
868830
Rice Wine Vinegar
½ c.
904424*
Asian Chili Paste
¼ c.
552321
Ginger Root
Fish Sauce
2 Tbsp.
Preparation Instructions
108642
GFS Sugar
1 Tbsp.
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place the rice
in a large pot of lightly salted boiling water.
Reduce to a simmer. Cook rice until tender but
still firm to the bite. Drain into a fine mesh
strainer. Rinse briefly under cold, running water
until cool. Transfer to a 4" stainless-steel hotel
pan. Do not pack down. Cover tightly with
film wrap, label, date, and refrigerate for future
service. CCP: Refrigerate at 41°F, or below. Handpull the chicken into long pieces. Transfer to
a covered storage container, label, date, and
refrigerate for future service. CCP: Refrigerate at
41°F, or below.
428353
Markon Peeled Garlic, grated
1 Tbsp.
Add 1 Tbsp. of peanut oil to a heated, mediumsized sauté pan. Allow oil to smoke. Add 1 oz.
each of onions and garlic. Toss until lightly
browned. Add 4 oz. of chicken, 3 oz. of peas
and carrots, 2 oz. of kimchee, 1 oz. of spinach,
and 6 oz. prepared rice. Toss together until just
warmed through. Add 1 Tbsp. each of cilantro,
soy sauce, and fish sauce. Toss pan until mixed.
Place 1 Tbsp. peanut oil in a small heated egg
pan. Break the egg into the pan, and fry until
Substitute pulled pork
(147830), shredded beef
(778044), or shrimp (766181)
for the pulled chicken.
Amount
951367*
To prepare à la carte:
Be
Inspired
1 Tbsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Thinly slice
onions on a Japanese mandoline. Trim 1½" to
2" off the top of the cabbage, and then slice
the cabbage lengthwise into quarters. Remove
the tough inner core. Slice the cabbage ribs
widthwise into 1½" pieces. Place the cabbage
and onions in a 2" perforated stainless-steel
hotel pan. Place that pan into a 4" full size
hotel pan. Sprinkle the salt over the top of the
cabbage and onions. Toss to evenly coat. Cover
with film wrap and rest at room temperature
for 2–3 hours. In a stainless-steel mixing bowl,
combine the rice vinegar, chili paste, ginger, fish
sauce, sugar, and garlic. Rinse the salt from the
cabbage and onions under cold running water.
Dry cabbage with paper towel. Add the cabbage
and onion mixture to the rice vinegar mixture.
Mix thoroughly. Place in a nonreactive storage
container. Cover, label, and date for future
service, up to 3 weeks. CCP: Refrigerate at 41°F,
or below.
*Allow extra time for delivery.
Costs:
Selling Price
$8.00
Cost per Portion
Profit
$5.49
Food Cost
$2.51
31%
Global Comfort | 15
Global
Comfort
·····
16 | Global Comfort
Pork Carnita Cachapas
Sweet corn cachapas act as the base for warmed pork carnita meat and melted queso rico cheese. Topped with fresh
lettuce, sour cream, and salsa verde, this savory entrée provides a Latin-inspired comfort food flair.
Recipe Manager code: sand398
Yield: 1 14-oz. serving
Reorder No. Description
Recipe
Sweet Corn Cachapa
Amount
3 ct.
107891
GFS Pan and Grill Oil
147830
Pork Carnita Meat, warmed
578665
Shredded Queso Rico Cheese
182570
Markon® Romaine Lettuce Hearts,
sliced thin
¼ oz.
Recipe
Salsa Verde
285218
GFS Sour Cream
½ oz.
®
3 oz.
1½ oz.
1½ oz.
¼ oz.
the corn batter onto the griddle. With the back
side of the disher, round out the batter so it is
4" in diameter. Cook on both sides until goldenbrown and just cooked through. Place on a
parchment-lined sheet pan in a single layer.
Allow to cool. Cover tightly with film wrap.
Label, date, and refrigerate for future service.
CCP: Refrigerate at 41°F, or below.
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place 3 cachapas
on an oiled, heated flat griddle and cook until
just warmed through. Place the cachapas on a
warmed serving plate. Place shredded, warmed
pork carnita meat lengthwise in the center of
each cachapa. Spread cheese on top of the pork.
Place in a 350°F oven to melt the cheese. Place
lettuce on top of the cheese. Spoon salsa verde
on top of the lettuce. Drizzle sour cream on top
of the salsa.
Reorder No. Description
Yield: 96 ct.
Reorder No. Description
Amount
851329
GFS Super Sweet Cut Corn, thawed 12 lb.
227528
GFS All-Purpose Flour
505412
GFS Large Eggs
424307
Kosher Salt
2¼ c.
3 ct.
1½ Tbsp.
Preparation Instructions
Wash hands. In small batches, purée the sweet
corn until smooth in a food processor fitted
with a metal blade. Transfer to an electric
stainless-steel mixing bowl fitted with a paddle
attachment. Add the flour, eggs, and salt to the
mixing bowl. Mix on low speed until thoroughly
blended. Transfer to a large stainless-steel
mixing bowl. Evenly coat a heated flat griddle
with pan spray. Using a #16 blue disher, scoop
Substitute crunchy corn taco
shells (714350), soft corn
(728341), or flour tortilla
(713330) shells for the sweet
corn chapatas.
Recipe Manager code: sauce423
Yield: 4 lb.
Recipe Manager code: rcomp334
◊
Salsa Verde
Preparation Instructions
Sweet Corn Cachapas
Be
Inspired
Amount
605255
Poblano Peppers
748676
Tomatillos, trimmed and
small diced
2 lb.
Markon Green Onions, trimmed
and diced finely
8 oz.
596981
◊
18 ct.
219550
Markon Cilantro, trimmed
322164
Chopped Garlic
2 Tbsp.
424307
Kosher Salt
1 Tbsp.
Substitute shredded chicken
(617760) or beef (778044) for
the pork.
1 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place the whole
peppers on a heated char-grill, broiler, or open
range burner. Cook just long enough to char
the pepper skin on all sides. Be careful not
to over-char the peppers or they will become
too soft to clean. Place, uncovered, in a single
layer in a full, 2" stainless-steel hotel pan to
cool. Slice the peppers lengthwise. Open the
pepper and spread it out flat. Slice around the
core, remove, and discard. Scrape off any excess
seeds with a paring knife. Turn the pepper over.
Scrape the charred skin off the peppers using
a paring knife. Small dice the peppers. Place
them in a stainless-steel mixing bowl. Add the
tomatillos, green onions, cilantro, garlic, and salt
to the roasted poblanos. Mix together using a
rubber spatula. Transfer to a nonreactive storage
container, cover, label, date, and refrigerate for
future service. CCP: Refrigerate at 41°F, or below.
Costs:
Selling Price
$7.00
Cost per Portion $1.73
Profit
$5.27
Food Cost
25%
Global Comfort | 17
Global
Comfort
·····
Dishware: Steelite Craft Plate,
Terracotta, 11¾"
18 | Global Comfort
Puffy Beef
Barbacoa Tacos
This hand-held comfort food is made with homemade puffy taco dough, filled with refried beans and beef barbacoa before
being topped with salsa verde, queso fresco, and lettuce.
Recipe Manager code: taco007
Yield: 1 10-oz. serving
Reorder No. Description
Be
Inspired
◊
Substitute crunch corn taco
shells (714350), soft corn
(728341), or flour tortilla
(713330) shells for the puffy
taco shells.
Amount
621042
Queso Fresco
1 oz.
Recipe
Puffy Taco shells
2 ct.
293962
®
Gran Sazón Refried Beans
2 oz.
147850
Beef Barbacoa, warmed
4 oz.
Recipe
Salsa Verde
1 oz.
242489
Markon® Shredded Taco Lettuce ½ oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place the queso
fresco in a food processor fitted with a metal
blade. Pulse chop into a coarse, crumbled
consistency. Place the puffy taco shells on a
warmed serving plate. Spread warmed beans in
the center of each. Place warmed beef barbacoa
on top of the beans. Spoon salsa verde on top
of each taco. Sprinkle with queso fresco and
taco lettuce.
◊
Substitute chicken tinga
(418330) or pork carnita
(147830) for the beef.
Recipe Manager code: rcomp360
Yield: 44 shells
975548*
Masa Herina Flour
Water
Amount
8 c.
6½ c.
108642
GFS® Granulated Sugar
1 Tbsp.
424307
Kosher Salt
1 Tbsp.
Preparation Instructions
Costs:
Selling Price $6.00
Cost per Portion $2.11
Profit
Food Cost
$3.89
35%
Salsa Verde
Recipe Manager code: sauce423
Yield: 4 lb.
Reorder No. Description
Amount
605255
Poblano Peppers
748676
Tomatillos, trimmed and diced
18 ct.
2 lb.
596981
Markon Green Onions,
trimmed and diced
8 oz.
219550
Markon Cilantro, trimmed
322164
Chopped Garlic
2 Tbsp.
424307
Kosher Salt
1 Tbsp.
1 oz.
Preparation Instructions
Puffy Taco Shells
Reorder No. Description
tortilla begins to float, use a metal spatula to
douse the top of the tortilla with oil. When the
top of the tortilla begins to puff, place the tip of
the spatula in the center of the tortilla, pressing
it down into the oil, forming a taco shape. When
the tortilla is cooked and holds a taco shape,
remove it from the oil. Place on paper towel so
the bottom edge of the taco is up. Allow to drain.
Wash hands. Combine all ingredients in a
stainless-steel mixing bowl. Mix until a ball is
formed. The dough should be moist enough so
it is free of cracks when portioning and rolling
into balls. Add water as needed. Portion into
44 dough balls. Wrap both sides of a tortilla
press with film wrap. This will prevent the
dough from sticking to the tortilla press. Place
the dough ball in the center of the press and
press into a circle. Peel the tortilla off of the film
wrap and lay on a lightly oiled parchment-lined
sheet pan in a single layer. Keep covered. Place
a tortilla in a 375°F deep-fryer. As soon as the
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place the whole
peppers on a heated char-grill, broiler, or open
range burner. Cook just long enough to char
the pepper skin on all sides. Be careful not
to over char the peppers or they will become
too soft to clean. Place, uncovered, in a single
layer in a full, 2" stainless-steel hotel pan to
cool. Slice the peppers lengthwise. Open the
pepper and spread it out flat. Slice around the
core, remove, and discard. Scrape off any excess
seeds with a paring knife. Turn the pepper over.
Scrape the charred skin off the peppers using
a paring knife. Small dice the peppers. Place
them in a stainless-steel mixing bowl. Add the
tomatillos, green onions, cilantro, garlic, and salt
to the roasted poblanos. Mix together using a
rubber spatula. Transfer to a nonreactive storage
container, cover, label, date, and refrigerate for
future service. CCP: Refrigerate at 41°F, or below.
*Allow extra time for delivery.
Global Comfort | 19
Global
Comfort
·····
Dishware: American Metalcraft Board
20 | Global Comfort
Diego Torta
Bacon-mashed pinto beans are spread on toasted rolls and layered with warmed chorizo sausage and ham. Topped with
melted pepper Jack cheese, these Latin-inspired sandwiches are finished off with tomatoes, avocados, and a house-made
lemon aioli.
Recipe Manager code: sand401
Yield: 1 14-oz. serving
Reorder No. Description
Amount
794800
French Roll, 6"
1 ct.
Recipe
Bacon-Mashed Pinto Beans
2 oz.
786470
Gran Sazón® Chorizo
Sausage, cooked
2 oz.
130044
Brickman’s® Smoked Bavarian
Ham, sliced thinly, warmed
2 oz.
777587
GFS® Pepper Jack Cheese Slices
1 ct.
199001
Markon® Tomatoes, trimmed
and sliced
2 oz.
592331
Avocados, trimmed and sliced
2 oz.
Recipe
Lemon Aioli
1½ oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Toast the inside
of a French roll on a heated char-grill or broiler.
Spread pinto beans on the inside of the bottom
half of the roll. Place the cooked chorizo
sausage and ham on top of the beans. Cover
the ham with the cheese. Place under a heated
salamander or broiler to melt the cheese. Place
tomatoes and avocados on top of the cheese.
Drizzle with lemon aioli and place the top of
the bun on the sandwich.
Bacon-Mashed
Pinto Beans
Lemon Aioli
Recipe Manager code: sauce272
Yield: 1 qt.
Recipe Manager code: side087
Yield: 136 1-oz. servings
Reorder No. Description
Reorder No. Description
Amount
530239
GFS Laid-Out Bacon, 18–22 ct.
109620
Spanish Onion, diced
3 lb.
6 c.
198757
Markon Green Peppers, diced
1 c.
293962
Gran Sazón Refried Beans
Amount
563374
Markon Lemons
131920
Gordon Signature®
Real Mayonnaise
4 ct.
2 c.
2 c.
285218
GFS Sour Cream
138300
Trade East® Granulated Onion 1 Tbsp.
513881
Trade East Granulated Garlic
2 tsp.
Preparation Instructions
424307
Kosher Salt
2 tsp.
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Cook the bacon
per package instructions. CCP: Final internal
cooking temperature must reach a minimum of
145°F, held for a minimum of
15 seconds. Drain bacon fat, reserving 8 oz. Slice
bacon in ¼" pieces. Place the 8 oz. of bacon fat
in a heated rondeau. Add the onions and green
peppers. Cook until vegetables are browned and
tender. Allow to cool. Place the beans, bacon,
onions, and peppers in a stainless-steel mixing
bowl. Fold together with a rubber spatula.
Mix thoroughly. Transfer to a covered storage
container, label, date, and refrigerate until
needed. CCP: Refrigerate at 41°F, or below.
513776
Trade East Ground
White Pepper
7 lb.
1½ tsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Zest the lemons.
Chop finely to get a yield of 2 Tbsp. Slice the
lemons in half. Juice the lemons through a fine
mesh strainer to get a yield of 2 fl. oz. of juice.
Place the mayonnaise, sour cream, granulated
onion and garlic, lemon juice, zest, salt, and
pepper in a stainless-steel mixing bowl. Whisk
together. Transfer to a covered storage container,
label, date, and refrigerate for future service.
CCP: Refrigerate at 41°F, or below.
Costs:
Selling Price
$8.00
Cost per Portion
Profit
$5.22
Food Cost
$2.78
35%
Global Comfort | 21
Global
Comfort
·····
Dishware: 462810 GFS Rolled Edge
Nappy Bowl, 12½ oz.
Shrimp Noodle Bowl
Sautéed shrimp, broccoli, carrots, and celery are combined with spaghetti noodles and button mushrooms to create a
savory noodle bowl. Served with a ladle of vegetable stock and topped with cilantro and sesame seeds, this dish provides
the fresh flavors of Asian comfort food.
Preparation Instructions
Recipe Manager code: pasta085
Yield: 12 servings
Reorder No. Description
Amount
Water
1 gal.
721352
Primo Gusto Spaghetti
432050
Primo Gusto Extra-Virgin
Olive Oil
694871
GFS® Vegetable Base
¼ c.
¾ c.
®
2 lb.
2 Tbsp.
107891
GFS Pan and Grill Oil
141921
GFS Peeled and Deveined
Tail-Off Shrimp, 41–50, thawed 5½ lb.
673366
GFS Broccoli Florets
1 lb.
313408
Markon Shredded Carrots
1½ lb.
478318
Markon Celery, peeled and
sliced into ¼" pieces
12 oz.
261904
Markon Button Mushrooms,
trimmed and sliced
12 oz.
®
108308
GFS Iodized Salt
225037
Trade East® Ground Black Pepper to taste
To prepare à la carte:
219550
Markon Cilantro, trimmed
and chopped
38
Trade East Sesame Seeds
1 Tbsp.
Add 1 Tbsp. of pan and grill oil to a heated sauté
pan. Add 7 shrimp to pan. Cook shrimp until
opaque. CCP: Final internal cooking temperature
must reach a minimum of 145°F, held for a
513806
22 | Global Comfort
to taste
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Bring water to a
rolling boil. Add pasta to boiling water, stir and
return to a boil. Stir occasionally to prevent pasta
from sticking. Cook pasta to preferred tenderness.
Pasta should be firm to the bite when finished.
Drain pasta immediately. Rinse in cold water.
Place in a colander and allow to drain. Transfer
to a storage container. Add olive oil and mix
thoroughly. Cover storage container, label, date,
and refrigerate until needed, up to 2 days.
CCP: Refrigerate at 41°F, or below. Dissolve
vegetable base in 1 gallon of hot water. Warm as
needed for service, or place in a covered storage
container, label, date, and refrigerate for future
service. CCP: Refrigerate at 41°F, or below.
⁄ c.
minimum of 15 seconds. Add 1½ oz. broccoli,
2 oz. carrots, and 1 oz. celery. Sauté vegetables
until cooked but still firm to the bite. Add 8 oz.
pasta and 1 oz. mushrooms. Season with salt and
pepper. Toss pan over heat until warmed. Place
the pasta mixture in a warmed serving bowl.
Ladle 10 oz. of warmed vegetable stock over the
pasta mixture. Sprinkle 1½ tsp. of cilantro and
½ tsp. of sesame seeds over the top.
Costs:
Selling Price $11.00
Cost per Portion
Profit
Food Cost
$5.22
Be Inspired
Substitute chicken breasts
(268127), beef tenderloin tips
(232680),
or pork
Dishware:
Casserole
Dishtenderloin
(833981) for the shrimp.
$4.78
43%
American
Southern
Comfort
·····
Classic and indulgent,
American Southern
comfort food has evolved
as consumers’ tastes
have changed, bringing a
combination of spicy Creole
flavors and traditional
home-cooked fare. This
wholesome cuisine offers a
soulful approach to hearty
and flavorful dishes, from
slow-cooked meats, to freshcaught seafood, and fried
green tomatoes.
Dishware: 921584 World
Tableware Farmhouse Plate, 63⁄8"
Fried Green Tomato
and Shrimp Tower
A staple of the American South, fried green tomatoes are layered with shrimp, and topped with a creamy, zesty sauce.
Garnished with a sprinkle of fresh green onions, this dish offers some soulful flair for your menu.
Preparation Instructions
Recipe Manager code: app621
Yield: 1 14-oz. serving
Reorder No. Description
Water
Amount
⁄ c.
13
437204
Lobster Base
241682
Fried Green Tomato Appetizer 3 slices
432050
Primo Gusto® Extra-Virgin
Olive Oil
766181
Peeled and Deveined Tail-Off
White Shrimp, 41–50, thawed
¼ tsp.
1 tsp.
3 oz.
**
Chardonnay Wine
1 fl. oz.
457341
GFS® Heavy Cream
2 fl. oz.
413089
Markon Shallots, minced
1 tsp.
100196
GFS California Tomato Paste
1 tsp.
322164
Chopped Garlic
½ tsp.
264471
Crown Collection® Hot Sauce
¼ tsp.
596981
Markon Green Onions, tops only,
sliced thinly on the bias
1 Tbsp.
®
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Bring water
to a boil and add lobster base. Stir until base
has dissolved. Place green tomatoes in a
350°F deep-fryer. Cook until golden-brown.
Place on paper towel and drain. Place olive oil
in a heated sauté pan. Add shrimp and sauté
until opaque. CCP: Final internal cooking
temperature must reach a minimum of 145°F,
held for a minimum of 15 seconds. Stack the
tomatoes in the center of a warmed serving
plate, placing 3 shrimp between each slice. Place
the remainder of the shrimp on top of the third
tomato. Using the same hot sauté pan, add wine,
lobster base, heavy cream, shallots, tomato paste,
garlic, and hot sauce. Bring to a boil. Reduce
the sauce by half, or to the desired consistency.
Spoon the sauce over the top of the shrimp and
tomatoes. Sprinkle green onions over the top of
the shrimp.
**Available through the retail market.
Costs:
Selling Price
$9.00
Cost per Portion
Profit
$5.50
Food Cost
$3.50
39%
American Southern Comfort | 23
American
Southern
Comfort
·····
Dishware: 994053 World
Tableware Farmhouse Plate, 9"
24 | Global Comfort
Shrimp and
Goat Cheese Grits
A house-made Creole sauce and creamy goat cheese grits make this dish an American Southern classic. Cajun
spiced shrimp are sautéed with butter and served on top of a bed of velvety grits, highlighted by a drizzle of Creole sauce.
Preparation Instructions
Recipe Manager code: entree069
Yield: 1 14-oz. serving
Reorder No. Description
Amount
272681
Peeled and Deveined Tail-On
White Shrimp, 16–20, thawed
432050
Primo Gusto® Extra-Virgin
Olive Oil
514012
Trade East Cajun Seasoning
299405
GFS® Unsalted Butter
562769
Markon® Italian Parsley, chopped ¼ oz.
Recipe
Goat Cheese Grits, warmed
6 oz.
Recipe
Creole Sauce, warmed
4 oz.
®
7 ct.
1 Tbsp.
2 tsp.
1 Tbsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Season the
shrimp with Cajun seasoning. Place olive oil
in a heated, nonstick sauté pan. Place the
shrimp in the pan and sauté until opaque.
CCP: Final internal cooking temperature must
reach a minimum of 145°F, held for a minimum
of 15 seconds. Add butter and chopped parsley
to the pan. Toss until shrimp are coated. Place
grits in a nonstick sauté pan and add a small
amount of water to reheat. Place the warmed
grits in the center of a warmed serving plate.
Stack the shrimp in the center of the grits. Pour
any extra butter in the pan over the shrimp.
Spoon the warmed Creole sauce around the
outside of the grits.
Goat Cheese Grits
Recipe Manager code: side166
Yield: 3¾ lb.
Reorder No. Description
Water
110601
Gordon Signature® Roasted
Chicken Base
Amount
1½ qt.
4½ tsp.
Wash hands. Bring water and chicken base to a
boil. Stir until base has dissolved. Melt butter
in a nonstick sauce pan. Add onions and garlic.
Cook until onions are translucent. Add grits
and the warmed chicken stock to the pan.
Simmer over low heat. Stir occasionally. Cook
20–30 minutes, or until the liquid has been
absorbed and the grits are cooked and tender.
If needed, add extra water while cooking if
grits seem dry. Season with salt and pepper.
Add goat cheese. Stir until cheese is mixed
thoroughly into the grits. Place the grits in
an oiled 4" stainless-steel hotel pan. Cover,
label, date, and refrigerate for future service.
CCP: Refrigerate at 41°F, or below.
Recipe Manager code: sauce218
Yield: 8 lb.
Amount
107891
GFS Pan and Grill Oil
1 oz.
198706
Markon Spanish Onion,
trimmed and medium diced
1 lb.
198757
Markon Green Peppers,
trimmed and medium diced
1 lb.
478318
Markon Celery, trimmed and
medium diced
1 lb.
195751
Trade East East Coast Seasoning 1 Tbsp.
513814
Trade East Thyme Leaves
2 tsp.
514047
Trade East Granulated Garlic
2 tsp.
1 tsp.
513911
Trade East Ground Sage
246131
GFS Midwest Diced Tomatoes, drained 2 lb.
190969
Primo Gusto Marinara Sauce
261564
Hearthstone® Chicken Broth 24 fl. oz.
108308
GFS Iodized Salt
225037
Trade East Ground Black Pepper to taste
GFS Unsalted Butter
2 oz.
Preparation Instructions
Spanish Onions, fine diced
8 oz.
322164
Chopped Garlic
565458
Enriched Grits
108308
GFS Iodized Salt
225037
Trade East Ground Black Pepper to taste
710792
Montrachet Goat Cheese
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. Place the oil in
a large, heated nonreactive pot or rondeau. Add
onions, green peppers, and celery. Cook until
the vegetables are tender and caramelized.
Add the East Coast seasoning, thyme, garlic,
2 c.
6 oz.
Cost per Portion
Profit
Food Cost
$7.10
$4.90
41%
◊
Substitute double-lobe
chicken (285021) for the
shrimp and change the goat
cheese to cheddar cheese
(679631).
to taste
109620
to taste
Selling Price $12.00
1 qt.
299405
1 Tbsp.
Costs:
Be
Inspired
Creole Sauce
Reorder No. Description
sage, tomatoes, marinara, and chicken broth. Mix
thoroughly. Bring to a boil over medium heat.
Reduce heat and simmer for 60 minutes, stirring
occasionally. Season with salt and pepper. Allow
to cool. Transfer to a covered storage container,
label, date, and refrigerate for future service.
CCP: Refrigerate at 41°F, or below.
American Southern Comfort | 25
American
Southern
Comfort
·····
Dishware: 929216 Steelite Craft Blue Plate, 11¾"
459220 GFS Rolled Edge Soup Bowl, 87⁄8"
26 | Global Comfort
Chocolate Stout
Bread Pudding
Update a Southern dessert with newfangled creativity. Cubes of French bread are bathed in buttermilk, stout, and
chocolate, then topped with toasted pecans and more chocolate. Served with creamy anglaise sauce.
Recipe Manger code: dessert065
Yield: 24 4-oz. servings
Reorder No. Description
Amount
612461
Sienna Bakery Parisian
Bread, thawed
**
Stout
245621
Buttermilk
1 qt.
108642
GFS® Sugar
1½ c.
283610
GFS Semisweet Chocolate Chips 2½ c.
273899
GFS Extra-Large Shell Eggs
513873
GFS Pure Vanilla Extract
134830
GFS Pecan Pieces, toasted
Recipe
Anglaise Sauce
®
3 ct.
23 oz.
10 ct.
2 Tbsp.
1 c.
1½ c.
and slice the width of the spatula, widthwise
the length of the pan. Slice the pieces into 6-oz.
portions, or squares, widthwise. Cover tightly
with film wrap and refrigerate. CCP: Refrigerate at
41°F, or below.
To prepare à la carte:
Remove a 6-oz. piece of pudding from the pan
using a metal spatula and slice on the diagonal
to form 2 triangles. Ladle ½ oz. of anglaise sauce
onto the plate and top with a bread pudding
triangle. Lean the second pudding triangle
against the first triangle with the long side
pointing up.
Preparation Instructions
**Available through the retail market.
Wash hands. Trim round ends from the bread.
Slice lengthwise. Slice into 1½"–2" pieces. Place
on a parchment-lined sheet pan. Place the pan
in a 300°F convection oven. Cook until the bread
is dried and crunchy. Allow to cool. Cut a piece
of parchment paper to fit a 2" stainless-steel
full-hotel pan. Spray the inside of the pan with
pan spray and place the parchment paper in
the bottom of the pan. Spray the paper with
pan spray. Spread the bread out evenly in the
bottom of the pan. Combine the stout, buttermilk,
and sugar in a nonstick saucepan. Bring to a
simmer. Stir until sugar has dissolved. Add 1½ c.
chocolate chips. Whisk until the chocolate has
melted and dissolved. Allow to cool completely.
Whisk the eggs and vanilla together in a
stainless-steel mixing bowl, then whisk into the
cooled chocolate stout mixture. Pour this mixture
over the bread. Mix with a rubber spatula until
the bread is coated. The bread will be floating
at this point. Cover tightly with film wrap.
Refrigerate for 24 hours to allow all of the liquid
to be absorbed. CCP: Refrigerate at 41°F, or below.
Place the bread-pudding pan on a parchmentlined sheet pan. Sprinkle 1 c. each of pecans
and chocolate chips over the pudding. Place in
a 300°F convection oven, uncovered. Bake up
to 1 hour, or until just cooked through. Allow to
cool. Place a metal spatula on top of the pudding
Anglaise Sauce
rubber spatula. Cook until the mixture thickens
and coats the back of a spoon. Do not boil egg
and cream mixture as this will cause mixture
to break. CCP: Final internal cooking temperature
must reach a minimum of 145ºF, held for a
minimum of 15 seconds. Add the vanilla extract.
Place the bowl in an ice-water bath until chilled.
Stir frequently while cooling. Transfer to a
covered storage container and refrigerate until
needed. CCP: Refrigerate at 41ºF, or below.
Costs:
Selling Price
$5.00
Cost per Portion
Profit
$3.94
Food Cost
$1.06
21%
Recipe Manger code: sauce416
Yield: 2 ¾ lb.
Reorder No. Description
Amount
206539
GFS Large Shell Eggs
457341
GFS Heavy Cream
12 ct.
1 pt.
512109
Whole White Milk
1 pt.
108642
GFS Sugar
513873
GFS Pure Vanilla Extract
½ c.
1 Tbsp.
Preparation Instructions
Wash hands. Separate the eggs. Place the yolks
in a stainless-steel mixing bowl that will fit
on top of a double boiler. Reserve whites in a
separate storage container for another use.
CCP: Refrigerate at 41ºF, or below. Place the
cream, milk, and sugar in a nonstick saucepan.
Heat until bubbles just begin to form at the
edges of the pan. Slowly ladle the hot milk
mixture into egg yolks, whisking continuously.
Place the egg-yolk mixture over a simmering
double boiler pot of water. Do not let the water
in the double boiler get too hot, or the eggs
will scramble. Scrape the sides of the stainlesssteel bowl with a rubber spatula to keep it as
clean as possible while cooking to prevent
lumps. Continue to cook, stirring continuously,
keeping the sides of the bowl clean with a
Be
Inspired
◊
Substitute cream (475341)
for the stout, raisins (105686)
for the chocolate chips, and
add fresh rosemary (562785).
◊
Substitute cream (475341)
for the stout, fresh apples
(582271) for the chocolate
chips, and add fresh thyme
(562726).
American Southern Comfort | 27
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