Recipe Book TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com Table of Contents Skirt Steak Alla Pomodorina 3 Baby Octopus with Polenta 4 Whole Grain Pasta with Soleggiati & Artichoke 4 Stuffed Artichokes with Prosciutto 5 Seared Salmon with Grilled Artichokes & Key Lime Beurre Blanc 5 Artichoke Harmony of Vegetables & Garlic Pizza 6 Artichoke & Chicken Stuffed Manicotti over Saffron Four Cheese Sauce 6 Floridian Antipasto 7 Frittata 7 Mix Grill Pizza 8 Pork Wellngton with Grilled Eggplant & Demi-Glace Sauce 8 Zucchini Boat with Vegetables 9 Cous Cous with Grilled Peppers 9 Peperonata Pizza 10 Crostini with Peppers & Cheese 10 Pesto & Potato Pasta 11 Pizza with Italian Black Olive Cream & Pesto 11 Beef Short Rib with Cippolini Onions 12 White Pizza with Porcini Boschetto & Potato 13 Crostini with Porcini Cream & Pancetta 13 Beef Wellington with Mushroom Cream of Truffle 14 Spicy Burger 14 Crostini with Artichoke Heart Sauce and Caper Berries 15 Crostini with Porcini Cream and Capers 15 Pork Eggplant Hor’s Deuvre 16 Tuna Mango Fig Wasabi 16 Dessert Pizza 17 White Peach Panna Cotta 17 TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 91033 91027 91003 1/352 oz/ 6/29 oz/cs 6/89 oz/cs Pomodorina Skirt Steak Alla Pomodorina Skirt Steak Alla Pomodorina 8 oz Skirt Steak 2 gr Haco Belarom Seasoning Marinade 2 oz MENU Pomodorina Sauce 3 gr Hacomat Seasoning 2 oz Extra Virgin Olive Oil 2 oz Garlic, sliced Mixed Vegetables 1 oz Zucchini, cubed 1 oz Beets, cubed 1 oz Turnips, cubed 1 oz Yellow squash, cubed 2 oz Butter Other ½ oz Cilantro, chopped 1 ea Pita 1 oz Spanish White Cheese, crumbled Skirt Steak Alla Pomodorina Marinade - Mix pomodorina sauce, extra virgin olive oil and garlic together and set aside. Skirt Steak - Season steak with belarom seasoning and then place the steak in marinade and let sit over night in refrigerator. Sauté skirt steak for 3 mins on each side or until desired temperature. Mixed Vegetables - Sauté vegetables in butter and season with Hacomat seasoning. Then grill the pita bread and cut into triangles. Cut the skirt steak into slices and then place on top of mixed vegetables. Place pita triangles on each side of meat and garnish with crumbled white cheese and cilantro, or as desired. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 3 91035 6/29 oz/cs Arrabbiata Baby Octopus with Polenta Baby Octopus with Polenta 5 oz Baby Octopus 4 oz MENU Arrabbiata Sauce 5 gr Haco Fish Stock 1 oz Red wine Extra virgin olive oil 2 oz Polenta 1 Garlic clove, sliced Chopped Parsley Salt & Pepper (to taste) Baby Octopus with Polenta Make fish stock according to package instructions and set aside. In a frying pan add oil and sauté the baby octopus, add garlic and cook for 30 seconds, deglaze with the red wine. Add fish stock, arrabbiata sauce and cook for 5 minutes. Adjust the sauce with salt and pepper. Make the polenta following the instructions on the package. Place the polenta on a plate and the octopus on top garnish with fresh chopped parsley. 91038 91040 6/28.2 oz/ 6/88 oz/cs Soleggiati Whole Grain Pasta with Soleggiati & Artichoke Whole Grain Pasta with Soleggiati & Artichoke 6 pces MENU Soleggiati 4 oz Whole Grain Pasta 5 oz HACO Saffron Cream Soup, finished 1 oz Goat Cheese 5 pces MENU Artichoke Quarters Green Onions (sliced) Whole Grain Pasta with Soleggiati & Artichoke Cook saffron cream according to package instructions. Cook whole grain pasta in salted water until desired doneness. Mix together pasta with saffron cream, soleggiati, and artichoke quarters, blend well. Serve in desired plate or bowl with reserved saffron cream on bottom and pasta on top, garnish with goat cheese and green onions. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 4 91002 6/89 oz/cs Whole Artichoke with Stem Stuffed Artichokes with Prosciutto Stuffed Artichokes with Prosciutto 6 slices Proscuitto (Sliced Thin) 1 oz Breadcrumbs 2 oz Goat Cheese 1 tbsp MENU Black Olive Cream 6 pces MENU Whole Artichoke with Stem 6 pces MENU Soleggiati (chopped fine) Stuffed Artichokes with Prosciutto Cut stems off of artichokes and set aside. Mix goat cheese, black olive cream, and chopped solegiatti together. Open artichoke tops and stuff with cheese mixture. Wrap prosciutto around artichoke and top with bread crumbs. Bake in preheated oven at 350º for 8 minutes. 91013 6/27 oz/cs Grilled Artichokes Seared Salmon with Grilled Artichokes and Key Lime Beurre Blanc Seared Salmon with Grilled Artichokes and Key Lime Beurre Blanc 8 oz Salmon 1 qt Warm Water 5 oz HACO Veloutee Paste, finished use 2oz to serve 1 cup Heavy Cream 2 Key Limes (Juiced) 1 pinch Basil (Julienned) 1 tbsp Extra Virgin Olive Oil 1 oz Unsa1ted Butter ½ oz Herb Seasoning ½ ea MENU Grilled Artichokes 3 ea MENU Soleggiati (Julienned) Seared Salmon with Grilled Artichokes and Key Lime Beurre Blanc Mix warm water, veloutee paste and bring to a boil. Lower heat and simmer, add juice of key limes, basil and butter and mix well. Finish with cup of heavy cream, remove from heat and set aside. Season salmon with herb seasoning, sear with extra virgin olive oil until you get a nice caramelazation on each side. Put in preheated oven at 350º and bake for 4-6 minutes until medium well or as desired. Garnish salmon with basil, serve with sauce and grilled artichokes and soleggiati. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 5 91018 6/88 oz/cs Artichoke Quarters in Oil/Herb Artichoke Harmony of Vegetables and Garlic Pizza Artichoke Harmony of Vegetables and Garlic Pizza 2 clove Garlic, minced 6 oz Mozzarella Cheese (Shredded) 3 oz MENU Pomodorina Sauce 3 oz MENU Artichoke Quarters in Oil/Herb 2 oz MENU Harmony of Vegetables 1 tbsp Extra Virgin Olive Oil Pizza Dough (Ready Made) Artichoke Harmony of Vegetables and Garlic Pizza Preheat oven at 450º. Heat a medium skillet with extra virgin olive oil and add garlic, cook and stir for less than 1 minute. Add Artichoke quarters and stir and coat in garlic and oil, remove from heat. Spread Pomodorina sauce over prepared pizza dough, spread on top the shredded mozzarella cheese, than the artichoke quarters with garlic, and finish topping with harmony of vegetables. Place in preheated oven and bake for about 20 minutes or until the crust is golden brown. 91001 6/27 oz/cs Artichoke Heart Sauce (Cold Prep) Artichoke & Chicken Stuffed Manicotti over Saffron Four Cheese Sauce Artichoke & Chicken Stuffed Manicotti over Saffron Four Cheese Sauce 4 oz Chicken Breast 3 oz Haco Saffron Cream Soupmix 4 oz Ricotta Cheese 1 qt Water 4 Manicotti Salt & Pepper to taste 2 oz Grated Parmesan Cheese 3 oz MENU Artichoke Heart Sauce (Cold Process) 3 oz Haco Four Cheese Sauce 2 cups Water 1 tbsp Extra Virgin Olive Oil ½ tsp Hacomat Seasoning Artichoke & Chicken Stuffed Manicotti over Saffron Four Cheese Sauce Roughly chop the chicken breast and cook in a pan with olive oil, allow to chill. Cook the manicotti in hot salted water once cooked chill in cold salted water. Prepare the Four Cheese sauce and Saffron Cream Soupmix as per directions on the packaging, combine and keep warm. In a food processor mix the chicken breast, ricotta cheese, grated parmesan cheese and artichoke heart sauce. Adjust with salt and pepper as desired. Stuff the manicotti with the chicken filling. Serve the manicotti with the saffron four cheese sauce. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 6 91028 6/94 oz/cs Antipasti Gitano Floridian Antipasto Floridian Antipasto 3 oz Small Shrimp 2 oz MENU Antipasti Gitano ½ Avocado (Sliced into chunks) 1 tbsp Hacomat Seasoning Fresh Cilantro, to taste Floridian Antipasto Cook shrimp in salted water until pink and cool. Mix all ingredients and season with hacomat seasoning. Plate on desired plate and garnish as desired. 91014 6/28 oz/cs Harmony of Frittata Vegetables Frittata 2 Eggs 2 oz MENU Harmony of Vegetables 2 slices Prosciutto 1 oz Parmesean Cheese 1 /2oz Fresh Oregano 1 tbsp Extra Virgin Olive Oil MENU Arrabbiata Sauce (garnish) Salt & Pepper to taste Frittata Mix all ingredients in bowl and whip to add air. Pour into 1.5” baking ring inside hot sauté pan with olive oil. Pan fry for 30 seconds on high, remove from heat. Bake in preheated oven at 350º for 12 minutes until golden brown. Take prosciutto and pan fry in olive oil until crispy. To plate, pour MENU Arrabbiata Sauce on bottom of plate and place frittata on top and garnish with crispy prosciutto. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 7 91015 6/29 oz/cs Mix Grill Mix Grill Pizza Mix Grill Pizza 1 oz Grated Parmesean Cheese 4 oz MENU Mix Grill 3 oz Mozzarella Cheese (shredded) 2 oz MENU Pomodorina Sauce Pizza Dough (Ready Made) Mix Grill Pizza Lay out ready made pizza dough and spread the pomodorina sauce on top. Spread mozzarella cheese on sauce, then add mix grill to top. Bake in preheated oven at 450º for 20 minutes or until crust is golden. Serve on desired plate and garnish with parmesean cheese. 91012 6/26 oz/cs Grilled Eggplant Pork Wellington with Grilled Eggplant & Demi-Glace Sauce Pork Wellington with Grilled Eggplant & Demi-Glace 10 oz Pork Loin 1 tbsp Hacomat Seasoning 1 qt Edition Culinaire Demi-Glace Sauce, finished use 2oz for serving 1 sheet Puff Pastry 6 MENU Grilled Eggplant slices 1 Egg Yolk Prok Wellington with Grilled Eggplant & Demi-Glace Coat the pork with hacomat seasoning and pan sear. Take puff pastry, lay out flat and place 3 slices of the grilled eggplant (drained from oil) on top of the pastry sheet. Place the pork loin on top of the eggplant and finish layering with the remaining 3 slices of eggplant. Seal the edges with brushed egg yolk and roll in the pastry sheet. Place in refigerator for 1 hour and let the dough chill. Take the wellington and bake in a pre heated oven at 400 degrees for 20-25 mins or until golden brown. Remove from oven and allow to rest for about 10 mins. While the wellington is resting prepare the demi-glace sauce as per directions on the packaging. Slice the wellington and serve on a warm platter with ½ cup of demi-glace sauce. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 8 91016 6/28 oz/cs Whole Natural Peppers with Skin Off Zucchini Boat with Vegetables Zucchini Boat with Vegetables 2 oz MENU Whole Natural Grilled Peppers with Skin Off 1 Whole Zucchini, sliced lengthwise 1 oz Blue Cheese 1 tbsp Hacomat Seasoning 2 oz MENU Mix Grill Fresh Thyme Zucchini Boat with Vegetables Cut the zucchini in half and hollow out, season with Hacomat seasoning. First place the mix grill on the bottom of the “boat”, top with whole natural peppers and then blue cheese. Bake in preheated oven at 350º for 10 min- utes or until the cheese is completely melted. Serve on desired plate and garnish with a pinch of thyme. 91011 6/28 oz/cs Grilled Peppers with Skin Cous Cous with Grilled Peppers Cous Cous with Grilled Peppers 6 pces MENU Grilled Peppers with Skin (3 yellow, 3 red) 4 pces MENU Artichoke Quarters 1 tsp Villa Manodori Garlic Infused Olive Oil 2 tbsp Villa Manodori Rosemary Infused Olive Oil 4 oz Cous Cous 1 tbsp Hacomat Seasoning Fresh Oregano and Rosemary Cous Cous with Grilled Peppers Cous Cous as desired seasoning with Hacomat. Slice the red and yellow grilled peppers in large slices. Mix cous cous with the peppers, artichoke quarters, fresh oregano, garlic infused olive oil and rosemary infused olive oil, season with Hacomat to taste. Put cous cous in a 4 inch metal ring for platting and garnish with fresh oregano and rosemary. TO ORDER: 1 800.347.9477 Fax: 305.592.1651 . Email: [email protected] . www.scff.com 9