Dish! Blog

Profit From St. Patrick's Day On Your Food Service Menu

Scott Fadden
Scott Fadden | March 8, 2016

Place these four items on a limited time menu in your food service operation to make your St. Patrick's day stand out! All four of these recipes use fully cooked and seasoned USDA Choice boneless corned beef brisket (926040) trimmed to 1/4 inch average.

Food Service Recipe - Irish Tacos

Irish Tacos
2 each Catallia Pressed Flour Tortilla – 6 in (949950)
5 oz Hillshire Farm® Corned Beef
Brisket (926040), chopped, heated
2 oz Shredded Swiss Cheese (903768)
4 oz Mrs. Gerry’s Dixie Coleslaw (905388)
As needed C.H. Robinson Cilantro (360490)
2 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)

Fry tortillas. Build with remaining ingredients, serving dressing on the side.
Cost: $3.57  |  Sell At: $8.99  |   Potential Profit: $5.42


 

Food Service Recipe - Reuben Pizza

Reuben Pizza

Yield: 6
1 each Rich’s Oven-Fired Flatbread – 14x14 in (995650)
8-10 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)
8 oz Sauerkraut (603200; 603218), well drained
8 oz Hillshire Farm® Corned Beef Brisket (926040), chopped
6 oz Shredded Swiss Cheese (903768)
2 oz Shredded Cheddar Cheese (900868)
As needed C.H. Robinson Green Onion (361010), diced

Preheat oven to 425°F. Brush flatbread with dressing and top with sauerkraut, corned beef and both cheeses. Bake. Garnish with green onion.
Cost: $7.63  |  Sell At: $18.99  |   Potential Profit: $11.36


Food Service Recipe - Cabbage Rolls

Corned Beef Cabbage Rolls with Sauce
Yield: 6

ROLLS

1 lb Hillshire Farm® Corned Beef Brisket (926040), chopped
1 lb Cream Cheese (903710)
4 cups Shredded Swiss Cheese (903768)
1 each Capital City Jumbo Green Cabbage (360140)

1. Mix corned beef, cream cheese and Swiss cheese together for filling. Set aside.

2. For cabbage leaves, core and boil cabbage, either pulling off outer leaves before or after boiling. Any way you do it,cook until leaves are tender but not mushy. You’ll need 12 of the large outer leaves for this recipe.

3. Starting at the core end of each cabbage leaf, lay filling across (approximately 4 oz for each roll). Start rolling, then fold in sides to seal and finish rolling.

4. The rolls can be made a day ahead. To heat/reheat before service, steam, bake in a pan with a little water or heat and hold in steam table for approximately 30 minutes.

5. Top cabbage rolls with Sauce before serving.

6. Serve with a side salad.

SAUCE

12 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)
8 oz Cream Cheese (903710)

1. Mix ingredients together.

2. Add pickle juice or milk if you want a thinner sauce.

3. Heat.
Cost: $3.07  |  Sell At: $9.99  |   Potential Profit: $6.92


Food Service Recipe - Reuben Stuffed Potato

Reuben Stuffed Potato
1 each                   C.H. Robinson Idaho Russet Potato – 70 ct (361790), baked
3 oz                        Hillshire Farm® Corned Beef Brisket (926040), chopped, heated
4 oz                        Sauerkraut (603200; 603218), well drained, heated
2 oz                        Shredded Swiss Cheese (903768)
1 oz                        Classic Gourmet® Select Supreme Thousand Island Dressing (630150)
1 Tbsp                   C.H. Robinson Green Onion (631010), diced

Layer ingredients on top of baked potato. Serve.
Cost: $3.21  |  Sell At: $6.99  |   Potential Profit: $4.68

View recipes at martinsnet.com/recipes and pin them to Pinterest

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