sweetcollection - simplot brochures/simplot... · held under exact heat and humidity levels, the...
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Farm cured to sweet perfectionCuring is nature’s way of putting the sweet in sweet potatoes. That’s why all of our sweet
potatoes are naturally cured right on the farm. In fact, immediately upon harvest our
farmers quickly place them into crates and move them into climate-controlled storage.
Held under exact heat and humidity levels, the starches convert to sugars and they get
sweeter naturally. At the peak of sweetness, they’re ready to become Simplot Sweets.
True Culinary SupportFrom creating exciting new recipes to offering simple tips and
suggestions, our talented team of executive chefs are always on
hand to help make your menu taste better and work smarter.
Introduction 2-3
Appetizers & Sides Kalua Pork & Sweet Potato Stacker 4 Sweets Oatmeal Cheesecake Fries 5 Hoisin Glazed Pork Skewers and Sweets 5 Sweets with Brie & Cranberry Salsa 6 Spanish Tapas-Style Sweets 6 Bacon, Bleu and BBQ Sweet Potato Fries 7 Southwestern Gems with Avocado 8 & Roasted Jalapeño Dip Sticky Spicy Sweets & Wings 9
Seasonings Zesty 10 Tropical 10 Exotic 11 Spicy 11 Savory 12 Sweet 12
Sauces Zesty 13 Tropical 13 Exotic 14 Savory 14 Sweet 15 Spicy 15
Customizable Merchandising 16
Simplot Sweets Product Specifications 16
Table of Contents
Kalua Pork & Sweet Potato Stacker
PREPARATION
1. Toss flour, paprika, 2 tsp salt and 1/2 tsp white pepper. Slice onions paper thin using mandoline or electric slicer. Rinse onions and drain thoroughly. Toss onions with Worcestershire and remaining salt and pepper. Dredge onions in flour mixture and shake excess flour from onions. Deep fry the onions in a 350°F fryer for 1 1/2 to 2 minutes or until golden brown.
2. Prepare 10 oz of Sweets Entrée Cuts according to directions and place on an oven-proof serving plate. Top with 2 oz of pork and 2 oz of Gruyère cheese. Put the plate under the salamander to melt cheese. Drizzle plate with 1 1/2 oz of BBQ sauce, top with 1 oz of crispy onions and garnish with cilantro.
INGREDIENTS (16 - 13 1/2 oz servings)
Flour, all-purpose 7 oz
Paprika, ground 1 Tbsp
Salt, fine, divided 1 Tbsp
White pepper, ground, divided 1 tsp
White onions, thinly sliced 15 oz
Worcestershire sauce 1/2 tsp
Sweets Entrée Cut Sweet Potato Fries 10 lbs
Pulled pork, prepared 2 lbs
Gruyère cheese, shredded 2 lbs
BBQ sauce, prepared 24 fl oz
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INGREDIENTS (14 - 11 oz servings)
Butter, unsalted, softened 8 oz
Brown sugar 4 oz
Flour, all-purpose 2 cups
Cinnamon, ground 1/2 tsp
Allspice, ground 1/2 tsp
Pecans, chopped, toasted 1 cup
Vanilla extract 1 tsp
Oats, rolled 2 oz
Cream cheese, softened 8 oz
Eagle Brand condensed milk 14 oz
Vanilla extract 1 tsp
Cinnamon, ground 1/2 tsp
Sweets Entrée Cut Sweet Potato Fries 8 3/4 lbs
Miniature marshmallows 14 oz
PREPARATION
1. Preheat convection oven to 325°F. Using a paddle attachment, mix the butter and sugar until light and fluffy. Add flour, spices, pecans and vanilla. Blend in oatmeal to create a crumbly, not sticky dough. Crumble the dough between your fingers into bit-size pieces and sprinkle in a single layer on a parchment-lined full-size baking sheet. Bake for 12 minutes, stirring once during baking, until lightly golden brown.
2. Whisk together cream cheese and condensed milk over low heat until smooth. Add vanilla and cinnamon. Transfer to a squeeze bottle and hold warm.
3. Prepare 10 oz of Sweets Entrée Cuts according to directions and place on an oven-proof serving plate. Drizzle with 1 1/2 oz of the cream cheese blend, sprinkle with 2 oz of remaining dough mixture and top with 1 oz of marshmallows. Transfer plate to a hot oven until marshmallows are toasted. Serve.
INGREDIENTS (10 - 10 oz servings)
Soy sauce 4 fl oz
Peanut butter, smooth 4 oz
Honey 2 oz
Lemon, zested and juiced 1 each
Red miso paste 1 Tbsp
Chili garlic sauce (Tuong Ot Toi) 1 Tbsp
Pork loin, trimmed 2 1/2 lbs
Wooden skewers, soaked in water 20 each
Hoisin sauce 7 fl oz
Honey 3 fl oz
Sweets Thin Cut Sweet Potato Fries 5 lbs
Green onions, thinly sliced on the bias 10 Tbsp
Sesame seeds, toasted 5 tsp
PREPARATION
1. In food processor, combine soy sauce, peanut butter, honey, lemon, miso and chili garlic sauce into a paste. Cut pork across the grain into strips 3” long and 1” wide. Thread pork strips accordian-style onto the wooden skewers. Brush lightly with marinade.
2. Whisk together hoisin and honey. Transfer to squeeze bottle.
3. Place 2 skewers on rack of uncovered grill over medium-high heat. Grill 7 to 8 minutes or until pork is slightly pink in center, turning once. Prepare 8 oz of Sweets Thin Cuts according to directions. Top with 2 cooked pork skewers and drizzle with 1 oz of the hoisin sauce. Finish with 1 Tbsp of green onion and 1/2 tsp sesame seeds. Serve.
Sweets Oatmeal Cheesecake Fries
Hoisin Glazed Pork Skewers and Sweets
INGREDIENTS (12 - 11 oz servings)
Cranberries, fresh 12 oz
Cranberries, dried 4 oz
Brown sugar 2 1/2 oz
Green onion, rough chop 1 1/2 oz
Cilantro, fresh 1 oz
Lime juice, fresh 1 fl oz
Chipotle canned 2 tsp in adobo sauce, pureed
Kosher salt 1 Tbsp
Sweets Entrée Cut Sweet Potato Fries 7 1/2 lbs
Brie, diced 24 oz
PREPARATION
1. In bowl of food processor, coarsely chop the cranberries, sugar, green onion, cilantro, lime juice, chipotles and salt. Allow the flavors to blend for several hours or overnight, stored in the refrigerator.
2. Prepare 10 oz of Sweets Entrée Cuts according to directions and place on an oven-proof plate. Top with 2 oz Brie and sprinkle with 2 oz cranberry salsa. Transfer to hot oven until cheese melts. Serve.
INGREDIENTS (8 - 14 oz servings)
Chickpeas, canned, drained 18 oz
Piementon (smoked paprika), ground 2 tsp
Spanish chorizo, fine dice 20 oz
Spinach, rough chop 12 oz
Dry sherry 8 fl oz
Sweets Thin Cut Sweet Potato Fries 5 lbs
Manchego cheese, shredded 16 oz
PREPARATION
1. Air dry chickpeas in a single layer on a sheet pan. Deep fry for 1 1/2 to 2 minutes at 350°F and toss with seasoning. Reserve warm.
2. For each serving, sauté the chorizo in a small skillet until browned and the fat has rendered. Add the spinach and dry sherry; sauté until the liquid has evaporated. Season with salt and pepper.
3. Prepare 10 oz of Sweets Thin Cuts according to directions and place on an oven-proof plate. Top with warm chorizo mixture and sprinkle with cheese. Transfer to a warm oven until cheese melts. Finish with 1 1/2 oz of the cooked chickpeas.
Sweets with Brie & Cranberry Salsa
Spanish Tapas-Style Sweets
Bacon, Bleu and BBQ Sweet Potato Fries
INGREDIENTS (5 - 11 oz servings)
Bacon, thick sliced, smoked 1 1/2 lbs
Raw sugar or Demerara sugar 2 oz
Chipotle powder, ground 1/2 tsp
Sweets Slims Skin-on Fries 50 oz
Bleu cheese, crumbled 5 oz
Barbeque sauce 5 oz
Green onions, thinly sliced, 5 Tbsp both white & green part
PREPARATION
1. Preheat oven to 350°F. Shingle bacon in a single layer on a parchment-lined baking sheet. In a small bowl, combine sugar and chipotle powder. Sprinkle sugar mixture evenly over the bacon. Bake for 15 to 19 minutes or until brown and crisp. Remove from baking sheet and drain. Chop the cooked bacon and reserve for service.
2. Prepare 10 oz of Sweets Slims Skin-on according to directions. Transfer to an oven-proof serving plate. Sprinkle with 2 oz bacon and 1 oz bleu cheese. Flash in oven to melt cheese. Drizzle with 1 oz of BBQ sauce (or serve on the side) and sprinkle with 1 Tbsp of green onions.
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Southwestern Gems with Avocado & Roasted Jalapeño Dip
INGREDIENTS (15 - 7 1/2 oz servings)
Jalapeño peppers, whole 2 each
Simplot IQF Avocado 12 oz Halves or Pulp, thawed
Greek yogurt, plain, non-fat 6 oz
Mayonnaise, low-fat 6 oz
Cilantro leaves 1 oz
Limes, juiced and zested 2 each
Honey 1 Tbsp
Kosher salt 2 tsp
Sweets Sweet Potato Gems 5 3/4 lbs
Southwestern seasoning 2 Tbsp
PREPARATION
1. Roast the jalapeños over an open flame or in the oven until charred on all sides. Remove stems. Combine all ingredients in a food processor. Puree for 1 minute or until you have a smooth paste. Reserve refrigerated.
2. Prepare 6 oz of Sweets Gems according to directions. Toss with 1/2 tsp of Southwestern seasoning. Serve with 2 oz of the Avocado and Roasted Jalapeño Dip.
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Sticky Spicy Sweets & Wings
INGREDIENTS (10 servings: 10 oz wings, 4 oz fries, 4 oz sauce)
Peanut butter, creamy 8 oz
Hoisin sauce 8 oz
Chili garlic sauce 8 oz
Honey 6 oz
Sweet dark soy sauce 6 oz
Ginger, puree 4 oz
Sriracha sauce 3 1/2 oz
Limes, whole, juiced and zested 2 each
Chicken wings 10 lbs
Kosher salt 2 1/2 tsp
Black pepper, cracked 1 1/4 tsp
Sweets Shoestring Cut Sweet Potato Fries 3 3/4 lbs
Black sesame seeds 5 tsp
Green onions, white and green parts, 5 Tbsp finely sliced
PREPARATION
1. In a medium saucepan, combine the ingredients for the sticky spicy sauce. Bring to a boil and simmer for 5 to 7 minutes. Reserve warm for service.
2. Preheat oven to 375°F. For each serving, arrange 1 lb of wings in a single layer on a sheet pan sprayed with pan release. Sprinkle with 1/4 tsp salt and 1⁄8 tsp pepper. Bake until cooked through and juices run clear. Transfer to a stainless steel bowl and toss with 2 oz of the sticky spicy sauce.
3. Prepare 6 oz of the Sweets Shoestring according to directions. Place wings and sweet potato fries on the serving plate and garnish with 1/2 tsp black sesame seeds, 1/2 Tbsp of green onion and 2 oz of sticky spicy sauce.
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Barbeque Orange Pepper
Zesty Seasonings
INGREDIENTS (30 servings)
Paprika, ground 1/4 cupSuperfine salt 1/4 cupOnion powder 1 1/2 Tbsp
INGREDIENTS (36 servings)
Orange peel, dried 5 TbspSugar 4 TbspKosher salt 1 TbspBlack pepper, ground 1 TbspGranulated garlic 1/4 tspPREPARATION
Blend together in bowl. Store in an airtight container. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
PREPARATION
In spice mill, combine all ingredients. Store in an airtight container. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
Coconut-Lime Fresco Honey-Lime Toss
Tropical Seasonings
INGREDIENTS (30 servings)
Lime fresco salt or 1 Tbsp lime-flavored sea salt
Frozen grated coconut, thawed 4 Tbsp
INGREDIENTS (36 servings)
Honey 2 tspLime zest 1/2 tspGarlic salt 1/4 tspCilantro, finely chopped 1 Tbsp
PREPARATION
Toss 1/4 tsp salt and 1 tsp coconut with 6 oz of freshly cooked Sweets.
PREPARATION
Toss with 6 oz of freshly cooked Sweets.
Shown with Sweets Entrée Cut
Shown with Sweets Thin Cut
Madras Curry
Exotic Seasonings
INGREDIENTS (30 servings)
White sesame seeds 2 TbspChili powder 1 1/4 TbspSea salt 1 tspCumin and onion powder 1 tsp each
Ginger, garlic, 5-spice 1/2 tsp eachand lemon peel
INGREDIENTS (12 servings)
Madras curry powder 2 TbspRaw sugar 2 TbspKosher salt 1/2 tspCayenne pepper, ground 1/4 tsp
PREPARATION
Blend together and store in an airtight container. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
PREPARATION
In spice mill, combine all ingredients. Store in an airtight container. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
Angry SeasoningSmoked Paprika BBQ Seasoning
Spicy Seasonings
INGREDIENTS (40 servings)
Seasoned pepper blend 2 TbspOnion powder 1 tspGarlic powder 1/2 tspSea salt, fine 1/4 cup
INGREDIENTS (30 servings)
Sea salt, fine 1 TbspPiementon (smoked paprika), ground 2 TbspBlack pepper, cracked 2 TbspCumin seeds, toasted 1 TbspOnion powder 1 TbspOrange peel, dried 1 TbspSugar, super fine 2 Tbsp
PREPARATION
Blend together and store in an airtight bowl. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
PREPARATION
In spice grinder, combine all ingredients. Store in an airtight container. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
Thai Spice
Shown with Sweets Shoestring Cut
Shown with Sweets Slims Skin-on
Savory Seasonings
INGREDIENTS (8 servings)
Fresh garlic, minced 2 ozOlive oil 2 ozFresh rosemary, chopped 1 TbspParmesan cheese, grated 1 1/2 oz
INGREDIENTS (1 serving)
Bacon, cooked, finely chopped 1/2 ozParmesean cheese, grated 1 TbspGarlic salt 1/2 tspChives, chopped 1 tsp
PREPARATION
Sauté garlic in olive oil. Add rosemary. Toss 1 1/2 Tbsp of garlic seasoning and 1 1/2 tsp cheese with 6 oz of freshly cooked Sweets.
PREPARATION
Place all ingredients in a bowl. Toss with 6 oz of freshly cooked Sweets.
Sweet Seasonings
INGREDIENTS (20 servings)
Superfine sugar 1/2 cupCinnamon, ground 1 TbspNutmeg, grated 1⁄8 tsp
INGREDIENTS (30 servings)
Pecan halves, shelled 8 ozWhite sugar 4 ozWater 2 fl. ozCinnamon & nutmeg 1/2 tsp eachAgave nectar 8 oz
PREPARATION
Blend together and store in an airtight bowl. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.
PREPARATION
In saucepan, cook pecans, sugar and water over high heat until water is gone and nuts are coated with brown syrup. Remove from heat and stir in spices; cool. In food processor, pulse until finely chopped. Prepare 6 oz of Sweets with 1/4 oz of nectar and sprinkle with 1 Tbsp of chopped nuts.
Garlic-Rosemary Parmesan Fries Bacon-Parmesan Sweets
Cinnamon & Sugar ToastAgave Nectar – Caramelized Pecan
Shown with Sweets Slims Skin-on
Shown with Sweets Crinkle Cut
Zesty Sauces
Tropical Sauces
Cumin-Chipotle KetchupINGREDIENTS (8 - 2 oz servings)
Ketchup 12 ozLime juice 3 TbspHoney 2 TbspGround cumin 1 TbspChipotle chilies, pureed 1 Tbsp
PREPARATION
Whisk together all ingredients. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and adjust consistency with water as needed.
Mango-Sriracha SauceINGREDIENTS (8 - 2 oz servings)
Mayonnaise 8 ozMango chutney, prepared 6 ozSour cream 4 ozSriracha chili sauce 1/2 oz
PREPARATION
Combine all ingredients in food processor. Puree until smooth.
Dijon-Apricot DipINGREDIENTS (16 - 2 oz servings)
Mayonnaise 2 cupsDijon mustard 3/4 cupApricot preserves 18 ozCayenne pepper 1/2 tsp
PREPARATION
In food processor, combine all ingredients. Chill.
Pumpkin-Coconut DipINGREDIENTS (14 - 2 oz servings)
Canned pumpkin 15 ozSour cream 8 ozCream of coconut (Coco Lopez) 3 ozOrange juice concentrate 3 fl ozBrown sugar 4 TbspToasted coconut, garnish as needed
PREPARATION
In food processor, combine all ingredients. Chill.
Shown with Sweets Thin Cut
Shown with Sweets Shoestring Cut
Green Goddess AioliINGREDIENTS (8 - 2 oz servings)
Mayonnaise & sour cream 7 oz eachFresh basil & chives, chopped 1/2 cupLemon zest 1 TbspAnchovy filets 3 eaSalt 1 tspBlack pepper, ground 1/2 tsp
INGREDIENTS (8 - 2 oz servings)
Bacon 10 ozGarlic, chopped 1 TbspSage, dried 1 TbspLemon zest 1 TbspMayonnaise 12 oz
PREPARATION
Pulse all ingredients in a food processor until herbs are finely chopped and aioli is pale green in color. Refrigerate until needed for service.
PREPARATION
Cook bacon until crisp. In food processor, pulse bacon, garlic and sage until finely chopped. Stir into the mayonnaise and chill.
Bacon-Sage Aioli
Savory Sauces
Red-Curry Peanut Sauce Tamarind Ketchup
Exotic Sauces
INGREDIENTS (12 - 2 oz servings)
Chunky peanut butter 1 cupCoconut milk 1 1/2 cupsRed curry paste 1-2 TbspCilantro, chopped 1 Tbsp
INGREDIENTS (10 - 2 oz servings)Ketchup 16 fl ozTamarind concentrate 1 TbspOrange juice concentrate 2 Tbsp (1 fl oz)Honey 4 fl oz
PREPARATION
Whisk together all ingredients. Bring to a boil, stirring constantly. Remove from heat and adjust consistency with water as needed.
PREPARATION
Whisk together all ingredients. Chill.
Shown with Sweets Slims Skin-on
Shown with Sweets Crinkle Cut
Sweet SaucesCoconut Caramel DipINGREDIENTS (8 - 2 oz servings)
Caramel sauce 1 1/2 cupsCream of coconut (Coco Lopez) 1/2 cup
PREPARATION
Whisk together both ingredients. Bring to a boil, stirring constantly. Remove from heat and adjust consistency with water as needed.
Marshmallow-Orange Fluff DipINGREDIENTS (7 - 2 oz servings)
Cream cheese, softened 8 ozMarshmallow crème 7 ozOrange zest 1 TbspOrange juice 1 fl oz
PREPARATION
Whip all ingredients in a mixer, using the whip attachment, until light and fluffy.
Spicy SaucesTequila-Cilantro AioliINGREDIENTS (8 - 2 oz servings)
Mayonnaise 14 ozTequila 1 fl ozLime and orange zest 1 TbspCilantro, chopped 1 TbspSalt 1/2 tspChipotle chili powder 1/4 tsp
PREPARATION
Whisk together all ingredients. Refrigerate until needed for service.
Harissa Yogurt DipINGREDIENTS (8 - 2 oz servings)
Mint leaves, fresh 1/2 ozCilantro, fresh 1/2 ozHarissa 1 TbspHoney 1/2 ozLemon juice, fresh 1/2 TbspGarlic, chopped 1 TbspKosher salt 1 tspGreek yogurt 14 oz
PREPARATION
Combine all ingredients in a food processor. Chill.
Shown with Sweets Gems
Shown with Sweets Shoestring Cut
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Product Specifications Preparation InstructionsProduct Name
SKU 10071179
Pack Size
Weight (lb.) Net / Gross
Case Cube
Case Dimensions
Deep Fry Temp/Min
Conventional Temp/Min
Convection Temp/Min
Combi Fan/Steam/Temp/Min
Julienne 3/16” 027799 6/2.5 lb. 15/17 .85 16”x13”x7.125” 345°/11/2-21/4 400°/17-20 400°/5-7 75%/0%/350°/7-9
Shoestring 1/4” 024651 6/2.5 lb. 15/17 .85 16”x12”x7.625” 345°/13/4-21/4 400°/18-24 375°/8-12 75%/100%/375°/8-10
Slims 3/16” x 3/8” 027928 6/2.5 lb. 15/17 .74 16”x13”x6.125” 345°/13/4-21/4 400°/20-30 375°/8-10 75%/0%/350°/8-10
Slims Skin-On 3/16” x 3/8” 024668 6/2.5 lb. 15/17 .85 16”x12”x7.625” 345°/13/4-21/4 400°/20-30 375°/8-10 75%/100%/375°/10-12
Thin 5/16” x 3/8” 016441 6/2.5 lb. 15/17 .85 16”x13”x7.625” 345°/13/4-21/4 400°/20-30 375°/8-10 75%/100%/375°/10-12
Regular Cut 3/8” 027805 6/2.5 lb. 15/17 .85 16”x12”x7.625” 345°/13/4-2 400°/20-24 400°/8-10 75%/100%/375°/9-11
Entrée Cut 1/4” x 1/2” 016458 6/2.5 lb. 15/17 .85 16”x13”x7.625” 345°/2-21/2 400°/25-30 375°/10-12 75%/100%/375°/11-13
Crinkle Cut 3/8” 020356 6/2.5 lb. 15/17 .74 16”x13”x6.125” 345°/2-21/2 400°/25-30 375°/10-12 75%/100%/400°/8-9
Crinkle Cut 1/2” 027812 6/2.5 lb. 15/17 .74 16”x13”x6.125” 345°/13/4-21/4 400°/20-30 425°/5-8 75%/0%/400°/8-10
Gems 024361 6/2.5 lb. 15/17 .74 16”x13”x6.125” 345°21/4-21/2 400°/18-24 350°/15-18 75%/20%/375°/11-16