Yield: 24 servings
Ingredients
| Measure |
Marinade |
| 2 lbs. + 11 oz. |
Honey |
| 1 lb. + 14 oz. |
Oil |
| 1 lb. + 14 oz. |
Fresh lime juice |
| 1 lb. + 14 oz. |
Fresh orange juice |
| 1 lb. + 7 oz. |
Grey Poupon Country Dijon Mustard |
| 1 lb. |
Dark brown sugar, packed |
| 6-1/4 oz. |
Green onions, chopped |
| 2-1/2 oz. |
Fresh cilantro, chopped |
| 1 lb. |
Fresh jalapeño peppers, seeded |
| 1-3/4 oz. |
Fresh basil, chiffonade |
| 5 oz. |
Orange zest |
| 1 oz. |
Dried oregano leaves |
| 1 oz. |
Lime zest |
| 3-3/4 oz. |
Fresh garlic minced |
| 2 oz. |
Dark chili powder |
| 3-3/4 oz. |
Sesame oil |
| 1/3 cup |
Red pepper, crushed |
| 2-1/2 oz. |
Kosher salt |
| |
Chicken and Mashed Potatoes |
| 16 lbs. +14 oz. |
Skin-on boneless chicken breasts (45, 6 oz. each) |
| 11 lbs. + 4 oz. |
Mashed potatoes |
| |
Dijon-Pineapple Salsa |
| 13 lbs. |
Fresh pineapples, small dice |
| 2 lbs. + 4 oz. |
Tomatoes, small dice |
| 5 oz. |
Green onions, thinly sliced |
| 5 oz. |
Grey Poupon Country Dijon Mustard |
| 5 oz. |
Orange juice |
| 5 oz. |
Lime juice |
| 1 oz. |
Sugar |
| 1/2 oz. |
Cilantro, chopped |
| 4 oz. |
Honey |
| 1/2 oz. |
Jalapeño peppers, seeded, thinly sliced |
| 2 oz. |
Chili powder |
| 3/4 oz. |
DURKEE Hot Sauce |
| 5 each |
Garlic cloves, minced |
| to taste |
Salt | |
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Procedure
Marinade: Process all ingredients in food processor until pureed.
Chicken: Pour Marinade over chicken breasts in nonreactive full-size hotel pans.
Refrigerate 12 to 24 hrs.. Remove chicken from marinade; discard marinade.
Place chicken in parchment-lined full-sheet pans. Bake in 375¡F convection oven
12 to 15 min. or until done (165¡F).
For each serving: Spoon 1/2 cup mashed potatoes onto plate; top with 1 chicken breast. Spoon 1/2 cup Dijon-Pineapple Salsa over chicken.
Make Ahead: Marinade can be prepared ahead of time. Refrigerate up to 48 hrs.
before using as directed.
Special Extra: Garnish with lime wedges and chopped fresh cilantro.
Substitute: Mashed yucca for the mashed potatoes.
Salsa: Combine all ingredients. Refrigerate several hrs.
Make Ahead: Salsa can be stored in refrigerator up to 48 hrs. before serving. |
Yield: 32 servings
Ingredients
| Measure |
Mustard Vinaigrette |
| 5 oz. |
Malt vinegar |
| 5 oz. |
Grey Poupon Country Dijon Mustard |
| 2 oz. |
Brown sugar, packed |
| 2 Tbsp. |
Green onions, chopped |
| 1 Tbsp. |
Worcestershire sauce |
| 2 tsp. |
Fresh garlic, minced |
| 2 tsp. |
Capers, drained, chopped |
| 3 each |
Anchovies, finely chopped |
| 1 tsp. |
Freshly ground black pepper |
| 1/2 tsp. |
Dried oregano leaves |
| 1/2 tsp. |
Sea salt |
| 1-1/4 cups |
Extra virgin olive oil |
| |
Salad |
| 4 lbs. |
Red heirloom tomatoes, each cut into 4 slices (16 each) |
| 4 lbs. |
Yellow heirloom tomatoes, each cut into 4 slices (16 each) |
| to taste |
Salt and pepper |
| 1 lb. + 8 oz. |
Fennel, thinly shaved |
| 1 lb. |
Frisee |
| 1-1/4 oz. |
Fresh basil, chiffonade, divided |
| 1 lb. |
Kalamata olives, cut in half |
| 8 oz. |
Parmesan cheese, shaved |
| 8 oz. |
Ciabatta bread, thinly sliced, rubbed with garlic and oil and toasted (32 slices) | |
 |
Procedure
Poblano-Mustard Dipping Sauce: Combine all ingredients in bowl. Pour half of sauce into blender; blend until smooth. Return to remaining sauce in bowl; mix well.
Lobster Fritters: Mix flour, dry muffin mix, sugar and salt; set aside. Beat eggs, milk, butter and lobster base with wire whisk until well blended. Add to flour mixture; mix well. Stir in remaining ingredients.
For each serving: Use #50 scoop to portion out batter for each fritter, carefully dropping scoops of batter into a 330°F deep fryer and cooking four fritters at a time. Fry 2 to 3 min. or until golden brown. Drain on paper towels. Serve with ¼ cup Poblano-Mustard Dipping Sauce.
Make Ahead: Batter for fritters can be prepared ahead of time. Store, tightly covered, in refrigerator up to 24 hours before using to make fritters as directed.
Substitute: Substitute chopped, shelled cooked crayfish for lobster meat.
|
Yield: 48 servings
Ingredients
| Measure |
Marinade |
| 1 lb. + 14 oz. |
Green onions, chopped |
| 48 oz. |
Dark soy sauce |
| 36 oz. |
Pineapple juice |
| 36 oz. |
Lime juice |
| 1 lb. + 8 oz. |
Dark brown sugar, packed |
| 24 oz. |
Oil |
| 1-1/2 oz. |
Fresh thyme leaves |
| 12 oz. |
Grey Poupon Country Dijon Mustard |
| 1/4 cup |
Lime zest |
| 1 lb. + 8 oz. |
Jalapeño peppers, seeded, minced |
| 36 each |
Garlic cloves, minced |
| 2-1/2 oz. |
Ginger root, peeled, chopped |
| 6 Tbsp. |
Black peppercorns, crushed |
| 1-1/2 oz. |
Chili powder |
| 1 Tbsp. |
Ground cinnamon |
| 1 Tbsp. |
Ground cloves |
| 1 Tbsp. |
Ground nutmeg |
| 1 Tbsp. |
Ground allspice |
| |
Jerk Shrimp, salsa and rice |
| 12 lbs. |
Large shrimp, peeled with tails left on, deveined |
| 1-1/2 gal. |
Dijon-Pineapple Salsa |
| 6 lbs. |
Hot cooked long-grain rice |
| |
Dijon-Pineapple Salsa |
| |
Yield: about 1-1/2 gal. |
| 13 lbs. |
Fresh pineapples, small dice |
| 2 lbs. + 4 oz. |
Tomatoes, small dice |
| 5 oz. |
Green onions, thinly sliced |
| 5 oz. |
Grey Poupon Country Dijon Mustard |
| 5 oz. |
Orange juice |
| 5 oz. |
Lime juice | |
 |
Procedure
Marinade: Process all ingredients in food processor 20 sec. Reserve 1/3 cup for later use; pour remaining marinade over shrimp in shallow nonreactive container. Refrigerate 3 hours. Remove shrimp from marinade; discard marinade.
Salsa:Combine all ingredients. Refrigerate several hours.
For each serving: Grill 6 shrimp on medium-high heat 4 to 5 min. on each side or until shrimp turn pink, brushing occasionally with about 1 Tbsp. reserved Marinade. Serve with 1/2 cup Dijon-Pineapple Salsa and 1/4 cup rice.
Special Extra: Garnish with lime wedges.
Make Ahead: Salsa can be stored in refrigerator up to 48 hours before serving. |
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