from signature recipe collection -...

GOLD LABEL READY-TO-USE CRAFT TOPPINGS™ and SAUCES

Signature RECIPECOLLECTION

FROM

50

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DELIVERING

BURGERSand BEYOND!

TO

FlavorCustom Culinary® Gold Label Ready-To-Use Craft Toppings™ and Sauces deliver

the signature touch of flavor your patrons are looking for! With unprecedented versatility, these delicious artisan-inspired sauces and condiments will elevate your

menu items to premium status.

The chef team at Custom Culinary® has created a brand-new collection of recipes featuring these delicious

products, so that you can easily bring exciting flavor to dishes across all dayparts. Custom Culinary® Gold Label

Ready-To-Use Craft Toppings™ and Sauces are perfect for adding a handcrafted touch to burgers,

sandwiches, side dishes and more.

CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH

Finely diced jalapeño and red bell peppers, blended with tangy red wine vinegar and a hint of sugar, make for a colorful, perfectly crafted sweet

and spicy relish.

CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE

Portobellos, button mushrooms and shallots, sautéed in butter and finished with a

Burgundy wine reduction.

CUSTOM CULINARY® GOLD LABEL HARISSA

A slow reduction of roasted red bell pepper, red chilies, guajillo peppers, red onion and garlic,

seasoned with cumin, coriander, caraway and habanero pepper for a bit of heat.

CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE Rich and velvety, this cheddar cheese-based sauce is accented with blue cheese and finished with pale ale beer for a slightly citrusy, hoppy tang.

CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE A sweet and savory marmalade, made with smoky diced bacon and caramelized sweet onions.

CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE Kentucky-style bourbon glaze has a great balance of brown sugar, cider vinegar, molasses, authentic Kentucky whiskey and a hint of garlic, onion and pepper.

CUSTOM CULINARY® GOLD LABEL READY-TO-USE

CRAFT TOPPINGS™

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CUSTOM CULINARY® GOLD LABEL

JALAPEÑO RELISH

CARIBBEAN ISLAND- STYLE TURKEY BURGER

Plating SpecsMenu Price: $ 11.99Total Cost: $ 2.84Net Profit: $ 9.15Food Cost: 23.7%

FROM

CARIBBEAN ISLAND-STYLE TURKEY BURGERSERVING SIZE: 1 EA. 6 OZ. TURKEY, GROUND 1 TBSP. CARIBBEAN JERK SEASONING3 EA. BIBB LETTUCE LEAVES1 TBSP. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)1 TBSP. FRESH MANGO SALSA (SEE RECIPE BELOW)1 EA. POTATO BUN

DIRECTIONS1. Preheat a flat-top griddle to 350°F. 2. In a small bowl, combine Caribbean jerk seasoning with ground

turkey meat, blend thoroughly and form into a 5” round even thickness patty.

3. Place turkey patty on preheated griddle. Cook for 12-14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

4. While the burger is cooking, butter the bun halves and place on griddle until lightly toasted. Then remove and reserve.

5. To assemble the burger, place Bibb lettuce on the bottom bun, top with cooked Caribbean seasoned burger patty.

6. Add the Custom Culinary® Gold Label Jalapeño Relish, Fresh Mango Salsa and the top bun.

FRESH MANGO SALSA ½ CUP TRADITIONAL PICO DE GALLO (SMALL DICED ONION, TOMATOES, CILANTRO) ½ CUP RIPE MANGO, PEELED, SMALL DICED

In a small bowl, blend all ingredients, cover and refrigerate until needed.

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THE RODEO BURGERSERVING SIZE: 1 EA. 4 OZ. ANGUS BEEF BURGER 1 OZ. WHITE CHEDDAR, SLICED¼ CUP BABY ARUGULA1 EA. YELLOW TOMATO, ¼-INCH SLICED, GRILLED1 EA. RED TOMATO, ¼-INCH SLICED, GRILLED2 TBSP. JALAPEÑO MANGO RELISH (SEE RECIPE BELOW) 2 EA. RED ONION, THIN SLICED1 EA. POTATO BUN

DIRECTIONS1. Preheat a flat-top griddle to 350°F. Place both Angus beef patties on

preheated grill. Cook for 12-14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the burger, place arugula on the bottom bun, top with the red tomato slice, 1 slice of cheese, 1 Tbsp. of the Jalapeño Mango Relish, top with the 1st of the cooked burger patties.

4. Add the yellow tomato, red onion, 2nd cooked burger patty, 2nd slice of cheese, 2nd Tbsp. of Jalapeño Mango Relish and the top bun.

JALAPEÑO MANGO RELISH½ CUP TRADITIONAL PICO DE GALLO (SMALL DICED ONION, TOMATOES, CILANTRO) ½ CUP RIPE MANGO, PEELED, SMALL DICED

¼ CUP CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)In a small bowl, blend all ingredients, cover and refrigerate until needed.


JALAPEÑO RELISH

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BLAZING APPLEWOOD GRILLED CHICKEN SANDWICH SERVING SIZE: 1 EA. 5 OZ. CHICKEN BREAST, BONELESS, SKINLESS 2 TBSP. GRILLED PINEAPPLE JALAPEÑO PICO RELISH (SEE RECIPE BELOW)¼ CUP CRISP FRIED SHAVED ONIONS¼ OZ. FLAKE COCONUT, TOASTED1 EA. BOJILLO ROLL

DIRECTIONS1. Grill chicken breast over applewood char grill. Always cook to well

done: 165°F internal temperature measured by a meat thermometer.2. While the chicken is cooking, butter the inside of the roll halves and

place on the hot griddle until lightly toasted. Then remove and reserve.3. To assemble the sandwich, place the fried onions on the bottom roll,

sprinkle with the toasted flake coconut. Add the grilled chicken breast and top with the Grilled Pineapple Jalapeño Pico Relish and top bun.

GRILLED PINEAPPLE JALAPEÑO PICO RELISH YIELD: 1 QT. 2 CUPS PREPARED FRESH PICO DE GALLO 1½ CUPS FRESH PINEAPPLE, GRILLED, ¼-INCH DICED½ CUP CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)

In a small bowl, blend all ingredients, cover and refrigerate until ready to serve.

CHEF’S TIPGrill over any preferred wood or charcoal briquettes for that smoky char flavor element.


JALAPEÑO RELISH

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THE CHIHUAHUA BURGER SERVING SIZE: 1 EA. 4 OZ. PORK, GROUND 2 OZ. CHORIZO1 TBSP. ROASTED POBLANO PEPPERS, PEELED, CHILLED, SEEDED, SMALL DICED¾ OZ. CHIHUAHUA CHEESE1 ½ TBSP. CHIPOTLE JALAPEÑO RELISH (SEE RECIPE BELOW)1 EA. LEAF LETTUCE1 EA. TELERA OR BOLILLO ROLL

CHIPOTLE JALAPEÑO RELISH YIELD: 2 CUPS 2 CUPS CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH 1 TBSP. CUSTOM CULINARY® MASTER’S TOUCH® CHIPOTLE FLAVOR CONCENTRATE (OR 1/8 CUP CHIPOTLE PEPPERS, CANNED, FINE DICED)

Combine all ingredients in a bowl.Refrigerate until ready to serve.

DIRECTIONS1. Preheat a flat-top griddle to 350°F.2. In a small mixing bowl, blend ground pork, chorizo and poblano

peppers until evenly blended. Form into a 5” round patty.3. Place the chorizo pork patty on preheated griddle. Cook for 12–14

minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

4. While the burger is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve.

5. To assemble the burger, place the cooked burger on the bottom roll, and top with the Chihuahua cheese (melt if desired). Top with the Chipotle Jalapeño Relish, lettuce and the top bun.


JALAPEÑO RELISH

DIRECTIONS1. Preheat a flat-top griddle to 350°F. Place the beef patty on preheated

grill. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the burger is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the burger, place the cooked burger patty on the bottom roll, add the Colby-Jack cheese, top with Drunken Jalapeño Relish, red onion, lettuce and the toasted top bun.

DRUNKEN JALAPEÑO AVOCADO TORTA BURGERSERVING SIZE: 1 EA. 6 OZ. GROUND BEEF BURGER 1 SLICE COLBY-JACK CHEESE2 SLICES AVOCADO, PEELED1 EA. RED ONION, SLICED THIN1 EA. LEAF LETTUCE1 TBSP. DRUNKEN JALAPEÑO RELISH (SEE RECIPE BELOW)1 EA. TORTA ROLL

DRUNKEN JALAPEÑO RELISH YIELD: 17 OZ. 16 OZ. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)1 OZ. TEQUILA


JALAPEÑO RELISH

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JALAPEÑO AVOCADO BURGER SERVING SIZE: 1 EA.

6 OZ. GROUND BEEF BURGER 1 SLICE CHEDDAR CHEESE2 SLICES AVOCADO, PEELED 1 EA. RED ONION, SLICED THIN1 EA. LEAF LETTUCE1 TBSP. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)1 EA. CLASSIC POTATO BUN


griddle and cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


3. To assemble the burger, place the cooked burger patty on the bottom bun, add the cheddar cheese and avocado, top with Custom Culinary® Gold Label Jalapeño Relish, red onion, lettuce and top bun.


JALAPEÑO RELISH

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JIVE TURKEY BURGERSERVING SIZE: 1 EA. 5 OZ. TURKEY, GROUND ½ TSP. CUSTOM CULINARY® MASTER’S TOUCH® CHIPOTLE FLAVOR CONCENTRATE (5204)1 OZ. PEPPER JACK CHEESE, SMALL DICED2 TBSP. JALAPEÑO RELISH COLESLAW (SEE RECIPE BELOW)1 EA. CORNMEAL BUN

JALAPEÑO RELISH COLESLAW YIELD: 1 QT. 3 ½ CUPS SHREDDED CABBAGE MIX½ CUP CILANTRO, FRESH, ROUGHLY CHOPPED½ CUP CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)

DIRECTIONS1. Preheat a flat-top griddle to 350°F. 2. In a small bowl, combine Custom Culinary® Master’s Touch® Chipotle

Flavor Concentrate and diced pepper jack cheese with ground turkey meat, blend thoroughly and form into a 5” round even thickness patty.

3. Place the turkey patty on preheated griddle. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

4. While the burger is cooking, butter the insides of the bun halves and place on preheated griddle until lightly toasted. Then remove and reserve.

5. To assemble the burger, place the cooked turkey burger patty on the bottom bun, top with the Jalapeño Relish Coleslaw and the top bun.


JALAPEÑO RELISH

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TRIO of PULLED PORK SLIDERS SERVING SIZE: 3 EA.

6 OZ. SMOKED PORK SHOULDER COOKED, PULLED, HOT (3 EA. 2 OZ.) 3 EA. PEPPER JACK CHEESE (½ SLICES)3 TSP. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327) 3 EA. 3” SLIDER ROLLS, TOASTED

DIRECTIONS

1. Butter the inside of the roll halves and place on a hot griddle until lightly toasted then remove and reserve.

2. To assemble the sliders, place 2 oz. of hot pulled pork on each of the slider roll bottoms; top each with the pepper jack cheese, 1 tsp of the Custom Culinary® Jalapeño Relish then the Top Bun.

CHEF’S TIPAdd 1 Tbsp. of Custom Culinary® Gold Label Bacon Onion Marmalade to the hot pulled pork for a unique bacon onion flavor layer.


JALAPEÑO RELISH

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GRILLED PINEAPPLEJALAPEÑO PICO RELISHBATCH YIELD: 4 CUPS 2 CUPS PICO DE GALLO, FRESH PREPARED 1 ½ CUPS PINEAPPLE, FRESH, GRILLED, SMALL DICED ½ CUP TO TASTE CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)

DIRECTIONS1. In a bowl, combine all ingredients.2. For best flavor, refrigerate for at least 1 hour before serving.

CHEF’S TIPCustom Culinary® Gold Label Jalapeño Relish is an ideal complete seasoning for signature relishes.Variations: Substitute any grilled fresh fruit of choice (mango, papaya, strawberries, red grapefruit, etc.).


JALAPEÑO RELISH

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JALAPEÑO RELISH- INFUSED COLESLAW BATCH YIELD: 6 CUPS

3 ½ CUPS CABBAGE MIX, SHREDDED1 CUP CILANTRO, FRESH, ROUGH CHOPPED½ TSP. TO TASTE CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)

DIRECTIONS1. In a bowl, combine all ingredients.2. For best flavor, refrigerate for at least 1 hour before serving.

JALAPEÑO CHEESE DIPBATCH YIELD: 4 CUPS3 ½ CUPS PREPARED CHEESE SAUCE, HOT½ CUP TO TASTE CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)

DIRECTIONS1. In a bowl, combine all ingredients.2. Hold warm or refrigerate until required.

CHEF’S TIPVariations: Add chopped green onions or cilantro.


JALAPEÑO RELISH

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JALAPEÑO DEVILED EGGSSERVING SIZE: 24 EA. 12 EA. EGGS, HARD-BOILED, CHILLED, CUT IN HALF LENGTHWISE1 CUP MAYONNAISE12 EA. EGG YOLKS, RESERVED FROM EGGS ABOVE2 TBSP. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327) #11/16 TSP. TO TASTE SALT AND PEPPER1 TBSP. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327) #2, GARNISH1 TBSP. CUSTOM CULINARY® GOLD LABEL HARISSA (9678), PLATE GARNISH1/16 CUP APPROX. MICROGREENS, BABY ARUGULA OR WATERCRESS

DIRECTIONS1. Remove yolks from eggs and reserve. For best blending and texture,

pass yolks through a fine strainer to remove lumps.2. In a small mixing bowl, thoroughly blend mayonnaise, strained egg

yolks and Custom Culinary® Gold Label Jalapeño Relish (#1). Taste and add salt and pepper if desired.

3. Place mixture into a pastry bag fitted with a smooth or star tip of your choice.

4. Fill each egg half evenly with mixture.5. Garnish the top of each filled egg with a small amount of

Custom Culinary® Gold Label Jalapeño Relish (#2).6. Refrigerate until needed.

SERVING• Scrape the length of a dinner plate or small platter with

Custom Culinary® Gold Label Harissa.• Sprinkle the microgreens evenly on the plate.• Place the filled eggs on the plate.• Serve immediately.

CHEF’S TIPCustom Culinary® Gold Label Harissa can be used for the filling seasoning.


JALAPEÑO RELISH and HARISSA

Source:Custom Culinary® Broker Chef Guild

1716


PALE ALE CHEESE

SAUCE

PUB-STYLE BEER CHEESE BACON BURGER


FROM

PUB-STYLE BEER CHEESE BACON BURGER SERVING SIZE: 1 EA.

6 OZ. ANGUS GROUND BEEF¼ TSP. SEA SALT¼ TSP. BLACK PEPPER, CRACKED/BUTCHER GRIND1 OZ. GREEN LEAF LETTUCE1 ½ OZ. BEEFSTEAK TOMATO, ¼-INCH SLICED1 ½ OZ. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143)1 ½ OZ. APPLEWOOD SMOKED BACON, THICK SLICED1 EA. PRETZEL BUN

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. In a small bowl, combine ground beef, sea salt and cracked black pepper. Blend thoroughly and form into a 5-inch round, even thickness patty.

2. Place seasoned patty on preheated griddle. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


4. To assemble the burger, place the green leaf lettuce on the bottom bun, top with the beefsteak tomato slice, and add the cooked burger patty.

5. Top with Custom Culinary® Gold Label Pale Ale Cheese Sauce, bacon strips and the top bun.

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SHEBOYGAN BURGER SERVING SIZE: 1 EA.

4 OZ. BEEF BURGER PATTY3 OZ. SHEBOYGAN BRATWURST, GRILLED, SLICED LENGTHWISE, HOT1 OZ. DILL PICKLES, CHIPS1 OZ. ONIONS, SLICED THIN, CRISP FRIED1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143)1 EA. KIMMELWECK ROLL, OR BUN OF YOUR CHOICE

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place beef patty on preheated grill. Cook for 6–8 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the burger is cooking, butter the insides of the bun halves and place on hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the burger, place the cooked burger patty on the bottom bun, add the cooked bratwurst, pickle chips and fried onions. Top with Custom Culinary® Gold Label Pale Ale Cheese Sauce and top with bun.

CHEF’S TIPSubstitute your favorite gilled or beer-poached bratwurst for a unique twist on this classic.


PALE ALE CHEESE SAUCE

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JUICY LUCY BURGER SERVING SIZE: 1 EA.

6 OZ. BEEF BURGER PATTY1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143)1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)1/8 CUP MONTEREY JACK AND CHEDDAR CHEESE, SHREDDED1 EA. PRETZEL ROLL

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place patty on preheated grill. Cook for 10-12 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the burger is cooking, butter the insides of the pretzel roll halves and place on hot griddle until lightly toasted. Then remove and reserve.

3. In a small bowl, blend the warm Custom Culinary® Gold Label Pale Ale Cheese Sauce with the Custom Culinary® Gold Label Wild Mushroom Tapenade and then the shredded cheeses.

4. To assemble the burger, place the cooked burger patty on the bottom roll, top with the cheese sauce mixture, and top half of the pretzel roll.

CHEF’S TIPAdd roasted garlic and sautéed mushrooms and onions for a premium update of this classic mushroom–cheese burger.


PALE ALE CHEESE SAUCE and WILD MUSHROOM TAPENADE


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BEER CHEESE ROAST BEEF SANDWICH SERVING SIZE: 1 EA. 5 OZ. ROAST BEEF, SHAVED, WARM1 TBSP. APPLE HORSERADISH AIOLI (SEE RECIPE BELOW)1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM¼ CUP WATERCRESS1 EA. CRACKED-WHEAT HOAGIE ROLLDIRECTIONS

1. In a small bowl, blend all ingredients for the Apple Horseradish Aioli and cover until needed.

2. Butter the inside of the roll halves and place on the hot griddle until lightly toasted. Remove and reserve.

3. To assemble the sandwich, place the warm roast beef on the bottom roll and add the Apple Horseradish Aioli to the inside of the top bun. Drizzle with the warm Custom Culinary® Gold Label Pale Ale Cheese Sauce over roast beef and top with watercress and the top bun.

APPLE HORSERADISH AIOLI 1 CUP MAYONNAISE¼ TSP. GARLIC, MINCED2 TBSP. HORSERADISH, FRESH PEELED, GRATED (OR 1 TSP. JARRED HORSERADISH)4 TBSP. GRANNY SMITH OR ANY TART-FLAVORED APPLE, PEELED, GRATED

CHEF’S TIPAlternative-meat variations: Substitute warm shaved corned beef, pastrami, roast turkey, or rotisserie chicken for the roast beef.• The warm meat adds an additional flavor element, but the meat can be

served chilled, deli style.• Watercress adds a complementary peppery flavor to this sandwich.

Substitute arugula for another great flavor twist.



PHILLY CHEESESTEAK BURGER SERVING SIZE: 1 EA.

3 OZ. BEEF BURGER PATTY3 OZ. RIB EYE STEAK, GRILLED, THIN SLICED, HOT1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143)1/8 CUP ONIONS, SLICED, CARAMELIZED, HOT1 EA. CIABATTA ROLL

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place patty on preheated grill. Cook for 10–12 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the patty is cooking, butter the insides of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the burger, place the cooked patty on the bottom roll, toss and evenly coat the sliced, cooked rib eye with the Custom Culinary® Gold Label Pale Ale Cheese Sauce and place onto the burger.

4. Add caramelized onions and the top bun.



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PALE ALE CHEESE DRUNKEN REUBEN SERVING SIZE: 1 EA.

5 OZ. CORNED BEEF, SHAVED, WARM1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM¼ CUP SAUERKRAUT WITH CARAWAY, CANNED, DRAINED THOROUGHLY, WARM1 TBSP. THOUSAND ISLAND DRESSING2 SLICES SPIRAL RYE BREAD

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. 2. Butter the outside of the bread slices and place one slice, buttered

side down, on the hot griddle.3. Top with the corned beef, drizzle the warm Custom Culinary®

Gold Label Pale Ale Cheese Sauce over the corned beef and add the sauerkraut.

4. Spread the dressing on the inside of the top slice of bread and place on top with the buttered side out.

5. Grill each side for 2–3 minutes until golden brown and toasted crisp.

CHEF’S TIPFor alternatives to the corned beef and for interesting variations, substitute shaved turkey, pastrami, or rotisserie chicken.



PALE ALE CHEDDAR PULLED-BBQ-PORK POUTINE SERVING SIZE: 1 EA.

6 OZ. FRENCH FRIES, DEEP-FRIED, HOT1½ OZ. CUSTOM CULINARY® PANROAST® BROWN GRAVY MIX (1764), PREPARED, HOT2 TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)2 OZ. SMOKY BBQ PORK, PULLED CHUNK STYLE, HOT2 TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM1 TBSP. GREEN ONIONS, SLICED THIN

DIRECTIONS

1. Place the hot French fries into a serving bowl or lined basket.2. Drizzle prepared, hot Custom Culinary® PanRoast® Brown Gravy Mix

over the fries.3. Add hot BBQ pork.4. Drizzle with warm Custom Culinary® Gold Label Pale Ale Cheese Sauce.5. Top with the green onions.6. Serve immediately.

CHEF’S TIP• Use any style or cut of French fries for this updated classic.

• For an added flavor boost, season the Custom Culinary® PanRoast® Brown Gravy Mix with ½–1 tsp. of Custom Culinary® Master’s Touch® Chipotle Flavor Concentrate, Custom Culinary® Master’s Touch® Ancho Flavor Concentrate, Custom Culinary® Master’s Touch® Southwest Flavor Concentrate, Custom Culinary® Master’s Touch® Sriracha Lime Flavor Concentrate or Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate.

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HARISSA PALE ALE CHEESESTEAK HOAGIE SERVING SIZE: 1 EA.

2 TBSP. VEGETABLE OIL5 OZ. BEEF ROUND, RAW, SHAVED THIN1/4 CUP RED AND GREEN BELL PEPPERS, SLICED STRIPS1/8 CUP RED ONIONS, SLICED1 EA. 12-INCH HOAGIE ROLL1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM1 TBSP. CUSTOM CULINARY® GOLD LABEL HARISSA (9678)2 TBSP. GREEN ONIONS, THIN SLICED

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Divide the vegetable oil into two spots on the griddle. Place the beef on one spot and the peppers and onions on the second spot on the preheated grill. Cook beef patty for 3–4 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer. If desired, season the meat and vegetables with salt and pepper to taste.

2. While the meat and vegetables are cooking, butter the insides of the hoagie roll and place on hot griddle until lightly toasted. Then remove and reserve.

3. In a small bowl, blend the warm Custom Culinary® Gold Label Pale Ale Cheese Sauce with the Custom Culinary® Gold Label Harissa and mix until blended evenly.

4. To assemble the sandwich, place the cooked meat on the toasted hoagie roll, and top with the cooked peppers and onions. Evenly top with the warm cheese sauce–harissa mixture and garnish with the green onions. Place top half of hoagie over the onions.


PALE ALE CHEESE SAUCE and HARISSA

25

CHEESY BBQ BRISKET SANDWICH SERVING SIZE: 1 EA.

6 OZ. BEEF BRISKET WITH FAVORITE DRY RUB OR BBQ SAUCE, SLOW ROASTED, SMOKED, MEDIUM-SIZE PULLED PIECES, HOT1/8 CUP ONIONS, SLICED, CARAMELIZED, HOT1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM¼ CUP WATERCRESS1 EA. PRETZEL ROLL BUN

DIRECTIONS1. Butter the inside of the bun halves and place on the hot griddle until

lightly toasted. Then remove and reserve.

2. To assemble the sandwich, place the hot BBQ pulled beef brisket on the bottom bun, add the caramelized onions and drizzle with the warm Custom Culinary® Gold Label Pale Ale Cheese Sauce. Top with watercress and top bun.

CHEF’S TIPFor added char element, add some burnt ends from the brisket.



2726

CHESAPEAKE–STYLE SCOTCH EGGS SERVING SIZE: 6



6 EA. LARGE EGGS, HARD-BOILED, SHELLED, CHILLED6 OZ. GROUND BEEF6 OZ. ITALIAN SAUSAGE1 TSP. OLD BAY SEASONING6 OZ. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM

BREADING:¼ CUP FLOUR2 EA. LARGE EGGS, RAW, BEATEN ½ CUP BREAD CRUMBS, PLAIN OR PANKO STYLE

DIRECTIONS1. Preheat deep-fry oil to 350°F.2. In a small mixing bowl, hand blend ground beef, Italian sausage and

Old Bay Seasoning until mixed evenly.3. Set up a breading station with each of the flour, beaten raw eggs and

bread crumbs in small pans. Lightly coat each of the hard-boiled eggs in the flour.

4. Take 2 oz. of the meat mixture in hand, and flatten into an even, 5-inch disk. Place the floured egg in the center of the disk, and then envelop the entire egg into the meat mixture, gently pressing to seal in the entire egg.

5. Bread by completely coating the enveloped egg with flour, then the eggs and finally, the bread crumbs, making sure it is coated evenly.

6. Deep-fry in preheated oil until thoroughly cooked, 4–6 minutes.7. Serve warm, either whole or cut into quarters with a side ramekin of warm

Custom Culinary® Gold Label Pale Ale Cheese Sauce for dipping.

CHEF’S TIPFor alternative flavor seasoning, substitute Caribbean jerk or Cajun seasoning blends for the Old Bay Seasoning.

PALE ALE MAC and CHEESE WITH BACON -and- PRETZEL TOPPING SERVING SIZE: 4 EA. (4 OZ.)

2 CUPS MACARONI, COOKED, WARM1 CUP CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM1/3 CUP SMOKY BACON, COOKED CRISP, SMALL DICED, WARM1/2 OZ. PRETZELS, CRUSHED FOR CRUMB TOPPING

DIRECTIONS1. Preheat oven to 350°F.

2. In a medium mixing bowl, blend the warm macaroni with the Custom Culinary® Gold Label Pale Ale Cheese Sauce and bacon.

3. Coat the interior surface of an oven-safe 4-cup baking dish with a small amount of butter or vegetable oil.

4. Pour the macaroni mixture into the baking dish.

5. Top evenly with the pretzel crumbs.

6. Bake for 15–20 minutes, until sauce is bubbling.

CHEF’S TIPAdd your favorite bacon, sausages, BBQ burnt ends or grilled vegetables for signature variations.



27


29


WILD MUSHROOM

TAPENADE

WILD MUSHROOM CHICKEN SANDWICH


FROM

WILD MUSHROOM CHICKEN SANDWICH SERVING SIZE: 1 EA.

5 OZ. CHICKEN BREAST, ALL NATURAL, BONELESS, SKINLESS1 TSP. FRESH ROSEMARY, CHOPPED FINE1 TSP. FRESH THYME LEAVES, CHOPPED FINE½ TSP. SEA SALT ½ TSP. GROUND BLACK PEPPER 1 OZ. GOAT CHEESE, PANKO BREADED (2 EA.)3 TBSP. MICRO-STYLE WATERCRESS GREENS 1 OZ. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)1 EA. TELERA ROLL

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. 2. Evenly coat the chicken breast on all sides with the rosemary,

thyme, sea salt and ground black pepper.3. Place coated chicken breast on the preheated griddle. Cook

for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

4. While the chicken is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve.

5. Just before the chicken is finished, quickly fry the panko coated goat cheese for 1–2 minutes until just golden. Do not overcook.

6. To assemble the burger, place micro watercress greens on the bottom roll, and top with the herb-grilled chicken breast. Add the Custom Culinary® Gold Label Mushroom Tapenade, warm fried goat cheese and the top roll.

CHEF’S TIPSubstitute watercress with radish or chive greens.

BACON–WILD MUSHROOM SWISS ROAST TURKEY GRILLED PANINI SERVING SIZE: 1 EA.

4 OZ. ROAST TURKEY BREAST, COOKED, THIN SLICED1 TBSP. BUTTER, UNSALTED½ OZ. BACON, CRISP COOKED1 OZ. JARLSBERG CHEESE, SLICED2 TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)2 SLICES COUNTRY WHEAT BREAD OR HERB FOCACCIA

DIRECTIONS

1. Preheat a panini press or flat-top griddle to 350°F.

2. Coat the outsides of both slices of bread with butter.

3. Place the turkey, bacon and cheese on the inside of the bottom slice of bread.

4. Spread the Custom Culinary® Gold Label Wild Mushroom Tapenade evenly on the inside of the top slice of bread.

5. Place the Wild Mushroom Tapenade–coated top slice of bread on the sandwich and put it into a panini press or griddle.

6. Cook for 2-3 minutes on each side until golden toasted on each side and the cheese is melting.

7. Remove and slice in half to serve.

CHEF’S TIPSubstitute your favorite sliced roast meat, grilled meat or deli meat and your favorite cheese in this recipe for your unique version.


WILD MUSHROOM TAPENADE

31


WILD MUSHROOM TAPENADE and PALE ALE CHEESE SAUCE

WILD MUSHROOM PALE ALE SWEET POTATO FRIES POUTINE SERVING SIZE: 1 EA.

6 OZ. SWEET POTATO FRIES, DEEP FRIED, HOT1 ½ OZ. CUSTOM CULINARY® PANROAST® BROWN GRAVY MIX (1764), PREPARED, HOT2 TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)2 OZ. MUSHROOMS, THICK SLICED, SAUTÉED, HOT2 TBSP. CUSTOM CULINARY® GOLD LABEL PALE ALE CHEESE SAUCE (7143)1 TBSP. GREEN ONIONS, SLICED THIN

DIRECTIONS1. In a small saucepan, combine the Custom Culinary® PanRoast®

Brown Gravy Mix with the Custom Culinary® Gold Label Wild Mushroom Tapenade, and mix well.

2. Place the hot sweet potato fries into a serving bowl or lined basket.

3. Drizzle hot tapenade-infused brown gravy mix mixture over the fries.

4. Add hot mushrooms.

5. Drizzle with warm Custom Culinary® Gold Label Pale Ale Cheese Sauce over the bowl or basket.

6. Top with green onions.

7. Serve immediately.

CHEF’S TIP• Use any style or cut of French fries for this updated classic.• For a signature variation, use a blend of fresh seasonal

local mushrooms.30

3332

WILD MUSHROOM BACON ONION PATTY MELT SERVING SIZE: 1 EA.

6 OZ. ANGUS BEEF BURGER2 TBSP. BACON, SMALL DICED½ OZ. ONIONS, SLICED, CARAMELIZED1 TBSP. THYME, FRESH, CHOPPED FINE2 TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)½ OZ. GRUYÈRE CHEESE 1 EA. SWEET CORN CAKE/PANCAKE, 4-INCH DIAMETER, WARM

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place the beef patty on preheated grill. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the burger is cooking, cook the corn cake on the hot griddle until fully cooked and golden on each side, and then remove and reserve it.

3. In a separate small sauté pan over medium-high heat, sauté the bacon until crisp, and add the onions and thyme. Cook 3–4 minutes until the onions are fully cooked and caramelized. At the last minute, add the Custom Culinary® Gold Label Wild Mushroom Tapenade. Remove from heat and toss all ingredients evenly.

4. To assemble the burger, place the burger patty on an ovenproof pan, top with sautéed bacon, onion, thyme, tapenade mixture and Gruyère cheese, and place under a broiler until the cheese is melted. Place on the sweet corn cake/pancake.



STUFFED WILD MUSHROOM BURGERSERVING SIZE: 1 EA.



5 OZ. GROUND BEEF 2 TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)2 OZ. GOAT CHEESE, CUT INTO A COIN

1 TBSP. FLOUR1 EA. EGG, BEATEN2 TBSP. PANKO CRUMBS½ CUP SPRING SALAD MIX 1 TBSP. ITALIAN-STYLE VINAIGRETTE DRESSING 1 EA. BRIOCHE BUN

DIRECTIONS1. Preheat a flat-top griddle to 350°F.2. Place the Custom Culinary® Gold Label Wild Mushroom Tapenade

into the center of the ground beef, and form a sealed beef patty.3. Place the stuffed patty on preheated griddle. Cook for 12–14 minutes,

turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


5. Set up a breading station with each of the flour, egg and panko crumbs in small pans.

6. Bread goat cheese by completely coating with flour, then eggs and finally, the panko crumbs, making sure it is evenly coated. Freeze for 10 minutes.

7. Deep-fry in preheated 350°F oil until thoroughly cooked until golden, 2–3 minutes.

8. To assemble the burger, place the patty on the bottom bun and add the hot fried panko-crusted goat cheese. Toss the salad mix with the dressing and place on the goat cheese. Place the top bun on.

CHEF’S TIPSubstitute grass-fed ground beef, lamb, turkey or pork for unique variations of this recipe. 33


34

BEEF SHORT RIB and WILD MUSHROOM BURGER SERVING SIZE: 1 EA.



4 OZ. ANGUS BEEF BURGER PATTY 3 OZ. TENDER BRAISED-BEEF SHORT RIBS, TRIMMED, BONELESS AND PULLED- STYLE PIECES, HOT 1½ TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)

1 OZ. GREEN LEAF LETTUCE, ¼-INCH SLICED 1 OZ. ROMA TOMATOES, ¼-INCH SLICED1 OZ. SWISS CHEESE ¼ CUP BUTTERMILK THIN-SLICED FRIED ONION STRAWS1 EA. CLASSIC POTATO BUN OR KAISER ROLL


griddle. Cook for 10–12 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the burger is cooking, butter the insides of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve.

3. Just before assembling the burger, in a small bowl, toss hot short rib meat with the Custom Culinary® Gold Label Wild Mushroom Tapenade to coat evenly.

4. To assemble the burger, place lettuce on bottom bun or roll, and top with tomato slices, burger patty, Swiss cheese and hot short rib pieces tossed with the tapenade.

5. Add the onion straws and the top bun.

CHEF’S TIPFor rich added flavor depth, braise the short ribs in prepared Custom Culinary® Master’s Touch® Herb Roasted Au Jus Concentrate (8305).

34 35

PARISIAN BURGER SERVING SIZE: 1 EA.



6 OZ. GRASS-FED GROUND BEEF 3 OZ. BIBB LETTUCE LEAVES 1 OZ. BRIE CHEESE, SLICED 1 TBSP. CUSTOM CULINARY® GOLD LABEL WILD MUSHROOM TAPENADE (9677)1 EA. BRIOCHE BUN

DIRECTIONS1. Preheat a flat-top griddle to 350°F. Form the beef into a patty, and

place on preheated grill. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


3. To assemble the burger, place the lettuce on the bottom bun, then the cooked burger and then the Brie cheese.

4. Spread the Custom Culinary® Gold Label Wild Mushroom Tapenade on inside of the top bun and place on top of the burger.

CHEF’S TIP• Add a premium indulgence to this great burger with a thin slice of prepared liver pâté.

• Serve with hand-cut, skin-on French fries seasoned with truffle oil.

37


BACON ONION

MARMALADE

MARKET INDULGENCE BURGER


FROM

MARKET INDULGENCE BURGER SERVING SIZE: 1 EA.

4 OZ. ANGUS BEEF BURGER PATTY 3 OZ. TEXAS-STYLE, SLOW-SMOKED BEEF BRISKET, PULLED-STYLE PIECES, HOT1 OZ. GREEN LEAF LETTUCE1 OZ. ROMA TOMATOES, ¼-INCH SLICED1 OZ. PEPPER JACK CHEESE1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)1 OZ. BUTTERMILK-BATTERED ONION STRAWS, FRIED1 EA. ONION POPPY SEED BUN

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place the beef patty on preheated griddle. Cook for 10–12 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


3. Just before assembling the burger, toss hot brisket with Custom Culinary® Gold Label Bacon Onion Marmalade in a small bowl and evenly coat and infuse the brisket in the marmalade.

4. To assemble the burger, place leaf lettuce on the bottom bun, top with the tomato slices and add the cooked burger patty, pepper jack cheese and hot brisket meat.

5. Add the fried onions and the top bun.

38 39


BACON ONION MARMALADEand KENTUCKY-STYLE BOURBON SAUCE

BOURBON and CARAMELIZED ONION BACON BURGER SERVING SIZE: 1 EA.

6 OZ. GROUND BEEF BURGER PATTY1 TBSP. CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651)1 OZ. SWISS CHEESE¼ OZ. LEAF LETTUCE1 ½ OZ. TOMATO, SLICED1 ½ OZ. RED ONIONS, SLICED THIN1 TBSP. CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)1 EA. POTATO BUN

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place the beef patty on preheated grill. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


3. To assemble the burger, place the cooked patty on the bottom bun, brush the patty with Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce and add the Swiss cheese, lettuce, tomato and onion.

4. Spread the Custom Culinary® Gold Label Bacon Onion Marmalade on inside of top bun and place on top of burger.


BACON ONION MARMALADE

TURKEY BREAST PANINI SERVING SIZE: 1 EA.

4 OZ. ROAST TURKEY BREAST, HAND CARVED STYLE, THICK SLICED2 EA. AGED SWISS CHEESE, SLICED2 TBSP. CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)½ OZ. ARUGULA½ OZ. PEARS, RIPE, CORED, THIN SLICED2 SLICES CRACKED-WHEAT BREAD, THICK SLICED

DIRECTIONS

1. Spread 1 Tbsp. of the Custom Culinary® Gold Label Bacon Onion Marmalade on each of the bread slices.

2. Take one of the slices, marmalade side up, and top with one slice of cheese, the sliced turkey, arugula, pears and second slice of cheese.

3. With the marmalade spread facing inside, top with second slice of bread.

4. Cook in a panini press for 2–3 minutes until the bread is fully toasted and the cheese is melted.

COOKING OPTION: Lightly butter the outside of the bread and cook on a 350°F preheated flat-top griddle for 2–3 minutes on each side until golden and cheese is melted.

4140

SOUTHERN-STYLE CHICKEN and WAFFLES with BACON ONION MAPLE SYRUP SERVING SIZE: 1 EA.

3 OZ. SOUTHERN-STYLE COATED CHICKEN BREAST PATTY OR TENDERLOINS2 EA. 4-INCH-SIZE WAFFLES, PREPARED, WARM 1 TBSP. CUSTOM CULINARY® GOLD LABEL® BACON ONION MARMALADE (6548)5 TBSP. MAPLE SYRUP

DIRECTIONS

1. Panfry or deep-fry chicken per instructions. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the chicken is cooking, prepare the waffles per instructions.

3. In a small saucepot over medium heat, blend the Custom Culinary® Gold Label Bacon Onion Marmalade into the maple syrup. Warm for 2–3 minutes. Do not boil.

4. To assemble, top each of the warm waffles with a piece of cooked chicken.

5. Top each chicken and waffle with 3 Tbsp. of the warm marmalade– syrup mixture.



CRISPY BLUE CHEESE CHICKEN SANDWICHSERVING SIZE: 1 EA.

6 OZ. CRISPY-COATED CHICKEN BREAST PATTY¼ OZ. LETTUCE LEAF½ OZ. BABY PORTOBELLO MUSHROOMS, THICK SLICED, COOKED, WARM½ OZ. ARTICHOKE HEARTS, CANNED, DRAINED, QUARTERED¼ OZ. SUN-DRIED TOMATOES, ROUGH CHOPPED ½ OZ. BLUE CHEESE, CRUMBLED1 TBSP. CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)1 EA. KAISER OR HERB FOCACCIA BUN

DIRECTIONS

1. Panfry or deep-fry chicken per instructions. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the chicken is cooking, butter insides of bun halves and place on hot griddle until lightly toasted. Then remove and reserve.

3. Top the cooked chicken with mushrooms, artichoke, tomatoes, and blue cheese. Heat under a broiler, or place on a griddle with a cover to melt the cheese (approx. 1–2 min).

4. To assemble the sandwich, place the lettuce on the bottom bun; top with the hot chicken. Spread the Custom Culinary® Gold Label Bacon Onion Marmalade on inside of top bun and place on top of burger.





42

APPLE, BACON and CARAMELIZED ONION- FLAVORED COMPOTEYIELD: APPROX. 4 CUPSSERVING SIZE: 1 OZ.

3 ½ CUPS APPLE COMPOTE OR PIE FILLING, PREPARED

½ CUP CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)

DIRECTIONS

1. In a bowl, combine all ingredients.2. For best flavor, refrigerate for at least 1 hour before serving.

CHEF’S TIP Substitute your favorite fruit compote for the apple compote or pie filling.

43



BACON and CARAMELIZED ONION–FLAVORED BATTERS and DOUGHS BATCH YIELD: APPROX. 4 CUPSSERVING SIZE: (32) 1 OZ.

3 ½ CUPS PANCAKE, WAFFLE, CREPE, CORN OR FRUIT MUFFIN BISCUIT BATTER, PREPARED

½ CUP TO TASTE CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)

DIRECTIONS

1. In a bowl, combine all ingredients.

2. Cook batter or dough per package instructions.

CHEF’S TIP Variation: Add Custom Culinary® Gold Label Bacon Onion Marmalade to your favorite batter, cookie dough or biscuit dough.

• Bacon Onion Belgian Waffles• Bacon Onion Buttermilk

Pancakes• Bacon Onion Cheddar Biscuits• Bacon Onion Chocolate Chip

Cookies

• Bacon Onion Corn Muffins• Bacon Onion Cranberry Muffins• Bacon Onion Macadamia Nut

White Chocolate Cookies• Bacon Onion Sticky Buns

44



BACON and CARAMELIZED ONION– FLAVORED COMPOUND BUTTER BATCH YIELD: APPROX. 4 CUPS SERVING SIZE: (32) 1 OZ.3½ CUPS BUTTER, SOFTENED½ CUP CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548) DIRECTIONS1. In a bowl, combine all ingredients,2. Portion into individual servings or chill in refrigerator.

Can be frozen for advance-prep needs.

CHEF’S TIP Variation: Add fresh herbs, parsley, cilantro or chipotle of choice for additional variations.

BACON and CARAMELIZED ONION– FLAVORED MAPLE SYRUP BATCH YIELD: APPROX. 2 CUPS SERVING SIZE: (16) 1 OZ.1¾ CUPS MAPLE SYRUP¼ CUP CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)

DIRECTIONS1. In a bowl, combine all ingredients,2. For best flavor, refrigerate for at least 1 hour.3. Warm before serving.

CHEF’S TIPVariation: Substitute any agave or preferred syrup for maple syrup.

45



PORK BELLY with WARM APPLE BACON COMPOTE SERVING SIZE: 1 EA.

5 OZ. PORK BELLY, ¼-INCH-THICK SLICES1 OZ. PREPARED APPLE COMPOTE OR CANNED CHOPPED APPLE FILLING1 TBSP. CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)¼ OZ. WATERCRESS1 EA. ONION KAISER ROLL

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place the pork belly slices on the grill. Cook for 6-8 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the pork is cooking, butter the insides of the roll halves and place them on the hot griddle until lightly toasted. Then remove and reserve.

3. In a small sauté pan over medium heat, combine the apple compote or filling with the Custom Culinary® Gold Label Bacon Onion Marmalade and blend evenly. Heat for 1–2 minutes until just warm.

4. To assemble, place the cooked pork on the bottom roll half and add the warm apple–marmalade mixture, the watercress and the top half of the roll.

CHEF’S TIPSubstitute a grilled boneless pork loin chop for pork belly.

474646

BACON and CARAMELIZED ONION-FLAVORED MAYONNAISE BATCH YIELD: APPROX. 4 CUPSSERVING SIZE: (32) 1 OZ.

3 ½ CUPS MAYONNAISE

½ CUP CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548)

DIRECTIONS

1. In a bowl, combine all ingredients.

2. For best flavor, refrigerate for at least 1 hour before serving.

CHEF’S TIPVariation: Substitute your favorite salad dressing, plain yogurt or sour cream for the mayonnaise.



47

NEW GERMAN POTATO SALAD YIELD: 3½ LB. SERVING SIZE: 3.7 OZ.

2 LBS. McCAIN FARMER’S KITCHEN CHOPPED ROASTED REDSKIN POTATOES, DICED, FROZEN1 LB. McCAIN HARVEST SPLENDOR SWEET POTATO CHOPPED WEDGES, FROZENDIRECTIONS1. Deep-fry redskin potatoes and sweet potatoes per instructions. Hold warm.2. While the potatoes are frying, prepare the dressing. In a medium saucepan

over medium heat, combine the Custom Culinary® Gold Label Bacon Onion Marmalade and apple cider vinegar. Bring to a simmer.

3. To assemble the salad, in a large mixing or serving bowl, blend hot fried potatoes with bell peppers, baby spinach, and green onions.

4. Add prepared, warm Custom Culinary® Gold Label Bacon Onion Marmalade dressing and toss until evenly mixed.

5. Serve immediately.DRESSING1 CUP CUSTOM CULINARY® GOLD LABEL BACON ONION MARMALADE (6548) ¼ CUP APPLE CIDER VINEGAR½ CUP BELL PEPPERS, RED, GREEN, YELLOW, SMALL DICED2 CUPS BABY SPINACH, FRESH¼ CUP GREEN ONIONS, SLICED THIN

CHEF’S TIP• Use your own favorite mix of diced potatoes for a unique twist

on this classic recipe.

• For crispest texture, do not mix until just needed.




49


HARISSA

HAND-CUT ALASKAN SALMON BURGER


FROM

HAND-CUT ALASKAN SALMON BURGER SERVING SIZE: 1 EA. FRESH CUCUMBER AND FENNEL SLAW1 CUP CUCUMBERS, PEELED, CUT LENGTHWISE ON A MANDOLIN (SPAGHETTI STYLE) 1 CUP FENNEL BULB, FINELY SHAVED 3 TBSP. FENNEL TOP OR DILL, CHOPPED 4 TBSP. VEGETABLE OIL ¼ TSP. GROUND BLACK PEPPER1 TBSP. FRESH LEMON JUICE1 TBSP. CHAMPAGNE OR RICE WINE VINEGAR¼ TSP. SEA SALT

ALASKAN SALMON BURGER4 OZ. ALASKAN SALMON, BONELESS, SKINLESS, MEDIUM DICED2 OZ. ALASKAN SALMON, GROUND¼ OZ. LEMON ZEST, FRESH¼ OZ. DILL, FRESH, CHOPPED1 OZ. VALENCIA ORANGE, SEEDLESS, ¼-INCH SLICED, GRILLED¾ OZ. CUSTOM CULINARY® GOLD LABEL HARISSA (9678)½ OZ. PINE NUTS, TOASTED1 EA. SOURDOUGH BUN, TOASTED

DIRECTIONS1. Preheat a flat-top griddle to 350°F. In a bowl, blend all

ingredients for Fresh Cucumber and Fennel Slaw, cover and refrigerate until needed.

2. In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5-inch round even thickness patty.

3. Place the seasoned salmon patty on preheated griddle. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


5. To assemble burger, place the grilled orange slices on bottom bun, top with cooked salmon patty and Custom Culinary® Gold Label Harissa.

6. Add the Fresh Cucumber and Fennel Slaw, toasted pine nuts and the top bun.

50


HARISSA

MOROCCAN BLACK BEAN BURGER with HARISSA MAYO SERVING SIZE: 1 EA.

4 OZ. SPICY BLACK BEAN VEGAN BURGER1 LEAF LEAF LETTUCE1 EA. OVEN-ROASTED TOMATO, THICK SLICED, PREPARED, WARM1 OZ. CARAMELIZED ONIONS, PREPARED, WARM1 ½ TBSP. HARISSA MAYONNAISE (SEE RECIPE BELOW) 1 EA. HERB FOCACCIA BUN

HARISSA MAYONNAISE¾ OZ. MAYONNAISE½ OZ. CUSTOM CULINARY® GOLD LABEL HARISSA (9678)

Blend ingredients and refrigerate for 30–60 minutes for best flavor.

DIRECTIONS

1. Prepare Harissa Mayonnaise and refrigerate until ready to use.2. Bake the burger per instructions. Always cook to well done:

165°F internal temperature measured by a meat thermometer.3. While the burger is cooking, butter the insides of the bun halves and

place on a hot griddle until lightly toasted. Then remove and reserve.4. To assemble the burger, place the lettuce on the bottom bun,

and top with the hot burger. Add tomato slice and onions. Spread the Harissa Mayonnaise on inside of top bun, and place on top of burger.

51


HARISSA

FETA SPINACH LAMB BURGER with HARISSA and MINT SERVING SIZE: 1 EA.

5 OZ. GROUND LAMB½ OZ. SPINACH, FROZEN, CHOPPED, THAWED, PRESSED IN A SIEVE TO DRY1 OZ. FETA CHEESE, CRUMBLED½ OZ. LETTUCE LEAVES1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL HARISSA (9678)½ TBSP. MINT, FRESH, CHOPPED FINE1 EA. YELLOW TOMATO, SLICED1 EA. RED ONION, SLICED THIN1 EA. CLASSIC POTATO BUN

DIRECTIONS

1. In a small mixing bowl, blend lamb, spinach and feta until evenly blended. Form into a round patty.


3. While the burger is cooking, butter the insides of the bun halves and place on hot griddle until lightly toasted. Remove and reserve.

4. Blend the Custom Culinary® Gold Label Harissa with the mint and spread on the inside of the top bun.

5. To assemble the burger, place the lettuce on the bottom bun and then the burger. Top with tomato, onion and top bun.

CHEF’S TIPSubstitute ground turkey, pork, beef or chicken for the ground lamb.

5352

SPICY CRAB BURGERSERVING SIZE: 1 EA.5 OZ. JUMBO LUMP CRAB CAKE, PREPARED2 TBSP. HARISSA TARTAR SAUCE (SEE RECIPE BELOW)1 ½ TBSP. SMOKED TOMATO, MANGO, GRILLED CORN JALAPENO RELISH (SEE RECIPE BELOW) 2 TBSP. HARISSA TARTAR SAUCE 1 EA. TELERA OR BOLILLO BUN


HARISSA and JALAPEÑO RELISH

SMOKED TOMATO, MANGO, GRILLED CORN JALAPEÑO RELISH (1 QT.)1 CUP TOMATO, SLICED, SMOKED, SMALL DICED1 CUP FRESH MANGO, PEELED, SMALL DICED1 CUP KERNEL CORN, GRILLED/ SEARED2 TBSP. CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH (6327)

HARISSA TARTAR SAUCE (1 QT.)3 CUPS MAYONNAISE¼ CUP DILL PICKLE RELISH2 TBSP. CUSTOM CULINARY® GOLD LABEL HARISSA (9678)2 TBSP. FRESH LEMON JUICE

DIRECTIONS

1. Preheat a flat-top griddle to 350°F.2. Place the crab cake on preheated grill. Cook for approx. 12–14 minutes,

turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

3. While the crab cake is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.

4. To assemble, place the cooked crab cake on the bottom bun, top with 1 Tbsp. of the Harissa Tartar Sauce, add the Smoked Tomato, Mango, Grilled Corn Jalapeño Relish and spread the second 1 Tbsp. of the Harissa Tartar Sauce on the top bun.


HARISSA

MOROCCAN HARISSA- SEASONED CHARGRILLED SHRIMP and MANGO SKEWERS SERVING SIZE: 2 EA.

6 EA. 21/25 SIZE SHRIMP, PEELED, TAIL ON, DEVEINED6 EA. FRESH MANGO, PEELED, LARGE DICE2 OZ. CUSTOM CULINARY® GOLD LABEL HARISSA (9678), WARM

DIRECTIONS

1. Place shrimp and mango pieces on each skewer.2. Chargrill for 2–3 minutes on each side until shrimp is fully cooked.3. Coat evenly with warm Custom Culinary® Gold Label Harissa.4. Serve with fresh salad, coleslaw or grilled pineapple pico

de gallo relish.

555454

MEDITERRANEAN-STYLE HARISSA-SEASONED GRILLED FRUIT SALSABATCH YIELD: 2 QTS. SERVING SIZE: 32 (2 0Z.)½ CUP RED ONIONS, GRILLED, SMALL DICED1 ½ CUPS TOMATOES, SMALL DICED1 CUP RED BELL PEPPER, GRILLED, SMALL DICED2 CUPS PINEAPPLE, SLICED, GRILLED, SMALL DICED1 CUP PAPAYA, SMALL DICED1 CUP CUSTOM CULINARY® GOLD LABEL HARISSA (9678)

DIRECTIONS

1. In a medium mixing bowl, combine all cut vegetables and fruit.2. Add Custom Culinary® Gold Label Harissa.3. Mix until well blended, cover and refrigerate until needed.

CHEF’S TIPDuring colder months, use fresh prepeeled pineapple available in local grocery stores.


HARISSA

55

BLUE MOON and ORANGE BEER- BATTERED FISH SANDWICH with HARISSA TARTAR SAUCESERVING SIZE: 1 EA.

CHEF’S TIPAny fin fish, grilled fish or baked fish or shrimp can substitute for the fried cod.

4 OZ. COD, SKINLESS, BONELESS1 1/2 TSP. BLUE MOON BEER AND ORANGE TEMPURA BATTER (SEE RECIPE BELOW)

2 EA. BIBB LETTUCE LEAVES2 TBSP. HARISSA TARTAR SAUCE (SEE RECIPE BELOW)1 EA. POTATO OR BRIOCHE BUN

BLUE MOON BEER AND ORANGE TEMPURA BATTER1 CUP TEMPURA BATTER PREPARED WITH BLUE MOON BEER AND 1 TSP. CHOPPED ORANGE ZEST

HARISSA TARTAR SAUCE¾ OZ. PREPARED TARTAR SAUCE½ OZ. CUSTOM CULINARY® GOLD LABEL HARISSA (9678)

DIRECTIONS

1. Deep-fry Blue Moon Beer and Orange Tempura Battered cod for 4–5 minutes. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. Preheat griddle to 350°F. While the cod is frying, butter the insides of the bun halves and place on hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the sandwich, place the lettuce on the bottom bun, and top with the hot fried cod. Spread the Harissa Tartar Sauce on inside of top bun and place bun on top of sandwich.


HARISSA

5756

MOROCCAN-STYLE HARISSA COUSCOUS or POLENTA SERVING SIZE: 1 (4.9 OZ.)

3 CUPS WATER1 CUP CUSTOM CULINARY® GOLD LABEL HARISSA (9678)½ CUP REGULAR OR INSTANT COUSCOUS OR POLENTA

DIRECTIONS

1. In a 2-quart measurer, combine water and Custom Culinary® Gold Label Harissa. Blend thoroughly.

2. Use this harissa broth as the liquid with any regular or instant couscous or polenta. Follow package instructions for correct liquid requirements.

CHEF’S TIP• Use this broth for signature harissa-infused rice, risotto,

lentils or any preferred grains.

• Use as a colorful, full-flavored side with your favorite baked, grilled or sautéed entrée.


HARISSA

GRILLED-FRUIT-HARISSA POWER FOOD SLAW SERVING SIZE: 1 EA.4 CUPS CABBAGE, GREEN, SHAVED THIN1 CUP BRUSSELS SPROUTS, SHAVED THIN1 CUP CARROTS, FINE JULIENNE CUT3 TBSP. CILANTRO, FRESH, ROUGH CHOPPED¼ CUP SCALLIONS, FINE SLICED3 CUPS PINEAPPLE, PEELED, GRILLED, DICED2 CUPS NECTARINES, GRILLED, DICED

2 CUPS MANGO, PEELED, GRILLED, DICED½ CUP CUSTOM CULINARY® GOLD LABEL HARISSA (9678), #1DRESSING1 CUP ORANGE JUICE, FRESH¼ CUP LIME JUICE, FRESH2 TBSP. ORANGE ZEST1 TBSP. LIME ZEST½ CUP CUSTOM CULINARY® GOLD LABEL HARISSA (9678), #2¼ CUP GRANULATED SUGAR

DIRECTIONS

1. In a large serving bowl, combine cabbage, Brussels sprouts, carrots, cilantro and scallions. Toss and refrigerate.

2. Grill the pineapple, nectarines and mango for 1 minute on each side. When the first sides are grilled and turned, brush each piece with Custom Culinary® Gold Label Harissa (#1) to season, being careful not to burn the sauce.

3. In a separate bowl, mix all dressing ingredients.4. Pour the dressing over the greens, and toss all to evenly coat with

dressing.5. Top with the grilled harissa-seasoned fruits.6. Serve immediately for best crisp textures.


HARISSA


59


KENTUCKY-STYLE BOURBON

SAUCE

THE CHAMPION BURGER Plating SpecsMenu Price: $ 14.99Total Cost: $ 4.35Net Profit: $ 10.64Food Cost: 29.0%

FROM

THE CHAMPION BURGER SERVING SIZE: 1 EA.

8 OZ. ANGUS BEEF BURGER PATTY ¾ OZ. BLACK FOREST HAM, SLICED 1 OZ. SWISS CHEESE, SLICED 1 ½ TBSP. CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651)1 ½ OZ. HICKORY-SMOKED BACON1 EA. FRIED EGG, SUNNY SIDE UP½ OZ. VIDALIA ONIONS, GRILLED1 EA. CLASSIC KAISER ROLL

DIRECTIONS

1. Preheat a flat-top griddle to 350°F. Place the Angus beef patty on preheated griddle. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


3. To assemble the burger, fold Black Forest ham on the bottom bun, top with the Swiss cheese, add the cooked burger patty and evenly coat with the Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce. Add the bacon, fried egg, grilled onions and the top bun.

6160


KENTUCKY-STYLE BOURBON SAUCE

KENTUCKY BOURBON–GLAZED TURKEY BURGER SERVING SIZE: 1 EA.

6 OZ. GROUND TURKEY PATTY1 TBSP. CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651)2 SLICES BACON, COOKED CRISP, WARM2 SLICES AVOCADO1 OZ. RADISH OR ALFALFA SPROUTS¼ OZ. ONIONS, SLICED THIN, FRIED 1 EA. CIABATTA BUN

DIRECTIONS


2. While the burger is cooking, butter the insides of bun halves and place on hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the burger, place burger on bottom bun. Coat burger with the Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce. Add bacon, avocado, radish or sprouts, onions and the top bun.

CHEF’S TIPSubstitute ground beef, pork or chicken for the ground turkey.



KENTUCKY BOURBON LACQUERED BRISKET BURGER SERVING SIZE: 1 EA.

6 OZ. BEEF BRISKET, COOKED, PULLED MEAT1 TBSP. CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651)1 OZ. SMOKED MOZZARELLA CHEESE1 OZ. ONIONS, CARAMELIZED, HOT1 EA. TOMATO, SLICED1 EA. LEAF LETTUCE, WHOLE LEAF SIZED TO THE BUN 1 EA. RUSTIC-GRAIN BUN

DIRECTIONS

1. Preheat oven to 350°F. Toss the beef brisket with the Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce to evenly coat. Place in oven and bake for 6–8 minutes, until the sauce creates a glaze on the meat. Always cook to well done: 165°F internal temperature measured by a meat thermometer.

2. While the brisket is baking, butter the insides of the bun halves and place on a hot griddle until lightly toasted. Then remove and reserve.

3. To assemble the burger, place the hot lacquered brisket on the bottom bun, and add the mozzarella cheese, onions, tomato, lettuce and the top bun.


6362



BOURBON CHERRY SALMON BURGERSERVING SIZE: 1 EA.

4 OZ. ALASKAN SALMON, BONELESS, SKINLESS, MEDIUM DICED2 OZ. ALASKAN SALMON, GROUND1 TBSP. LEMON ZEST, FRESH1 TBSP. DILL, FRESH, CHOPPED1 TBSP. CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651)1 TBSP. SWEET TART CHERRIES, COMPOTE OR CANNED2 SLICES BLACK PEPPER BACON, COOKED, CRISP3 EA. ROMAINE HEART LEAVES½ OZ. CUCUMBERS, PEELED, SLICED 1 EA. BRIOCHE BUN

DIRECTIONS1. Preheat a flat-top griddle to 350°F. 2. In a small bowl, combine diced salmon and ground salmon with

lemon zest and dill. Combine thoroughly and form into a 5-inch round even thickness patty.

3. Place the patty on preheated griddle. Cook for 12–14 minutes, turning 3 times for even cooking. Always cook to well done: 165°F internal temperature measured by a meat thermometer.


5. To assemble the burger, place the cooked salmon patty on the bottom bun, and top evenly with the Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce.

6. Add the cherries, bacon, romaine, cucumbers and the top bun.

KENTUCKY BOURBON–GLAZED SALMON with Light Harissa Vinaigrette Greens SaladSERVING SIZE: 4 EA.


KENTUCKY-STYLE BOURBON SAUCE and HARISSA

4 EACH ALASKAN SALMON, BONELESS, SKINLESS, 5 OZ. ½ CUP CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651), WARM½ CUP ENGLISH CUCUMBER, PEELED, SPIRAL SLICED3 OZ. MESCLUN FRESH GREENS MIX1 OZ. RADISHES, THIN SLICED2 TBSP. CILANTRO, ROUGH CHOPPED

VINAIGRETTE 2 TBSP. CUSTOM CULINARY® GOLD LABEL HARISSA (9678) 3 OZ. CANOLA SALAD OIL ½ OZ. GREEN ONIONS, THIN SLICED 2 TBSP. CILANTRO, ROUGH CHOPPED 1 TBSP. LIME JUICE, FRESH

DIRECTIONS1. Preheat a chargrill.2. In a small bowl, combine salad dressing vinaigrette ingredients:

Custom Culinary® Gold Label Harissa, salad oil, onions, cilantro and lime juice. Blend and refrigerate.

3. Place salmon on preheated grill. Cook for 10–12 minutes, turning after 5 minutes for even cooking—single line or cross mark as desired.

4. When done to your preferred temperature, remove from grill and glaze the salmon pieces with the warm Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce.

5. While the salmon is cooking, prepare the salad by combining cucumber, mesclun, radishes and cilantro in a mixing bowl.

6. Toss the salad with the chilled dressing to evenly coat. 7. Portion salad onto 4 serving plates, and top with the hot glazed salmon.


6565



KENTUCKY BOURBON–GLAZED CHICKEN WINGS SERVING SIZE: 2 EA.

12 EA. TRADITIONAL RAW CHICKEN WINGS, DEEP-FRIED, HOT¼ CUP CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651)2 TBSP. GREEN ONIONS, THIN SLICED

DIRECTIONS1. Coat hot crisp fried chicken wings with Custom Culinary®

Gold Label Kentucky-Style Bourbon Sauce. 2. Toss to coat evenly.3. Garnish with green onions and serve immediately.

CHEF’S TIP• Substitute your favorite grilled or baked boneless wings for

traditional deep-fried wings.• To complement the rich Custom Culinary® Gold Label

Kentucky-Style Bourbon Sauce and to add a layer of flavor, smoke the wings prior to grilling or baking.

64

KENTUCKY BOURBON PORK TENDERLOIN with Shrimp Harissa White Cheddar GritsSERVING SIZE: 8 EA.1½ LB. PORK TENDERLOIN, RAW, TRIMMED¼ TSP., EA. SALT AND BLACK PEPPER #11 LB. SHRIMP, 16/20 SIZE, PEELED AND DEVEINED, TAIL ON, RAW¼ TSP., EA. SALT AND BLACK PEPPER #21 TBSP. VEGETABLE OIL4 OZ. HARISSA WHITE CHEDDAR GRITS, PREPARED, HOT (SEE RECIPE BELOW)6 OZ. CUSTOM CULINARY® GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651), WARM


KENTUCKY-STYLE BOURBON SAUCE and HARISSA

HARISSA WHITE CHEDDAR GRITS (APPROX. 32 OZ.)2½ CUPS WATER½ CUP CUSTOM CULINARY® GOLD LABEL HARISSA (9678)1 CUP INSTANT GRITS¼ CUP WHITE CHEDDAR CHEESE

DIRECTIONS 1. In a medium saucepan,

bring water and Gold Label Harissa to a boil, add instant grits, reduce heat to a simmer and cook per package instructions.

2. When done, fold in cheddar cheese and serve immediately.

DIRECTIONS1. Preheat oven to 350°F. 2. Season the pork tenderloin with salt and

pepper #1. Bake for 20–25 minutes to medium done: 145°F internal temperature measured by a meat thermometer. Remove and allow the pork to rest for 10 minutes and for internal temperature to reach 165°F.

3. While the pork is baking, season the shrimp with salt and pepper #2, and sauté seasoned shrimp in vegetable oil for 2–3 minutes, turning to evenly sear but not overcook.

4. Glaze both the cooked pork and shrimp with the warm Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce.

5. For each portion, serve 3 oz. of pork tender-loin and 2 oz. of shrimp over 4 oz. of Harissa White Cheddar Grits.


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