Muffaleta sliders
QTR YIELD: 6 Servings (3 sliders each)
HALF YIELD: 12 Servings (3 sliders each)
FULL YIELD: 24 Servings (3 sliders each)
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QTR
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HALF
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FULL
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INGREDIENTS
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STEP
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18 rolls
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36 rolls
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72 rolls
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White roll dough
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1
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As needed
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As needed
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As needed
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Sesame seeds
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1
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1 ¼ Cup
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2.5 Cup
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5 Cup
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Remoulade sauce
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2
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2 Cup
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4 Cup
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8 Cup
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Green Spanish olives rough chopped
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3
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½ Cup
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1 Cup
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2 Cup
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Kalamata olives rough chopped
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3
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½ Cup
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1 Cup
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2 Cup
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Purple onions fine dice
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3
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¼ Cup
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½ Cup
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1 Cup
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Parsley fine chopped
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3
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¼ Cup
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½ Cup
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1 Cup
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Pepperoncini rough chopped
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3
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¼ Cup
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½ Cup
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1 Cup
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Extra virgin olive oil
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3
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27 Ounces
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54 Ounces
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108 Ounces
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Ham shaved
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4
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As needed
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As needed
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As needed
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Iceberg lettuce Shredded
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4
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1. Place needed rolls on a parchment lined sheet pan and thaw at room temp. Sprinkle tops with sesame seeds and bake at 350F for 8-10 minutes. Set aside at room temp covered.
2. Prepare Remoulade sauce according to recipe and hold refrigerated until ready to serve.
3. In a mixing bowl combine olives, parsley, pepperoncini and olive oil and mix well. Refrigerate until needed.
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4. TO ASSEMBLE: Slice each roll in half and dress bottom half with 1 Tablespoon of Remoulade sauce. Top each dressed bun with one heaping tablespoon of olive mix, 1.5 ounces shaved ham, and ¼ Cup shredded lettuce. Top each slider and serve immediately.
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5.
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HELPFUL HINTS:
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1. If using a pre-made olive mix they can be a bit heavy on the oil. If using drain some of the oil to prevent the buns from getting too soggy.
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-----------------------------
Cajun Shrimp Shooters
Cajun Shrimp Shooters
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24
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48
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96
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QUARTER
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HALF
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FULL
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INGREDIENTS
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3 oz
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6 oz
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12 oz
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Lemon juice
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1 Tablespoon
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2 Tablespoon
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4 Tablespoon
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Black pepper
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1 oz
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2 oz
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4 oz
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Tequila
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1 Tablespoon
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2 Tablespoon
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4 Tablespoon
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Cajun Seasoning
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½ Cup
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1 Cup
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2 Cup
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Olive oil
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1 Tablespoon
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2 Tablespoon
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4 Tablespoon
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Thyme
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½ Teaspoon
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1 Teaspoon
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2 Teaspoon
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Salt
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½ Tablespoon
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1 Tablespoon
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2 Tablespoon
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Lemon Zest
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1 L B
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2 LB
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4 LB
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Shrimp 21/25 raw/tail off/pd
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QUARTER
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HALF
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FULL
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Shooter-Spicy tomato juice
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As needed
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As needed
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As needed
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Whole parsley leaves
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24
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48
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96
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2 oz disposable shot glasses
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1. In a plastic container mix first 8 ingredients to make marinade. Add shrimp and hold refrigerated at or below 40F for a minimum of 1 hour and maximum of four hours.
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2. To cook drain off marinade and discard. Place shrimp on a lightly oiled griddle and cook for 6-8 minutes stirring frequently. DO NOT OVER COOK. Place cooked shrimp on sheet pan and place in cooler to chill completely. (at or below 40F)
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3. TO ASSEMBLE: Place 2oz of Spicy tomato juice in each shot glass. Place a chilled shrimp on top of each glass with the tail pointing up. Garnish each by placing one parsley leaf on each shrimp.
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4.
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--------------------------
Remoulade sauce
QTR YIELD: 6 2oz portions
HALF YIELD: 12 2oz portions
FULL YIELD: 24 2oz portions
EQUIPMENT:
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QTR
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HALF
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FULL
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INGREDIENTS
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STEP
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1 Cup
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2 Cup
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4 Cup
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Mayonnaise
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1
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1 Teaspoon
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2 Teaspoon
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4 Teaspoon
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Horseradish
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1
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1 Tablespoon
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2 Tablespoon
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4 Tablespoon
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Dijon mustard
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1
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1/8 Cup
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¼ Cup
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½ Cup
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Onion minced
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1
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1/2Tablespoon
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1 Tablespoon
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2 Tablespoon
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Parsley fresh chopped
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1
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1 Teaspoon
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2 Teaspoon
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4 Teaspoon
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Worcestershire
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1
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1/2 Teaspoon
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1 Teaspoon
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2 Teaspoon
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Tabasco
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1
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1/4 Teaspoon
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½ Teaspoon
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1 Teaspoon
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Black pepper
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1
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1 Teaspoon
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2 Teaspoon
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4 Teaspoon
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Lemon juice
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1
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1. In a large mixing bowl combine all ingredients and mix well to completely incorporate. Taste and adjust as needed.
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2.
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HELPFUL HINTS:
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1. With most sauces it is imperative that it be tasted at the end and adjusted as needed.
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-------------------
Shooters-Spicy Tomato juice
Quarter yield: 24-2.5 ounce servings
half yield: 48-2.5 ounce servings
full yield: 96-2.5 ounce servings
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QUARTER
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HALF
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FULL
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INGREDIENTS
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1 Cup
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2 Cup
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4 Cup
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Roasted Red pepper
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1.5 Quart
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3 Quart
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6 Quart
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Tomato juice (plain or V8)
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1.5 Tablespoon
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3 Tablespoon
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6 Tablespoon
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Black pepper
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½ Tablespoon
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1 Tablespoon
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2 Tablespoon
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Kosher salt
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¼ Cup
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½ Cup
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1 Cup
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Parsley
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1 Teaspoon
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2 Teaspoon
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4 Teaspoon
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Celery salt
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1/8 Cup
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¼ Cup
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½ Cup
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Worcestershire sauce
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½ Tablespoon
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1 Tablespoon
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2 Tablespoon
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Tabasco
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½ Tablespoon
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1 Tablespoon
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2 Tablespoon
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Garlic-granulated
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1/8 Cup
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¼ Cup
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½ Cup
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Lemon juice
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2 Ounce
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4 Ounce
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8 Ounce
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Vodka (optional)
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1. In a blender place roasted red peppers and puree until smooth.
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2. Place pureed peppers and remaining ingredients in a large container and mix well.
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3. Cover and place in cooler and hold below 40F until ready to use.
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