Thai Peanut Chicken Pasta (18039) 1 portion 

1.  Place sauté pan on stove over high heat.  Add oil and heat. 

2.  Add peppers, mushrooms, and carrots and sauté for 1-2 minutes until vegetables are tender.

3.  Add Bok Choy and sauté until tender, about 80% of the way cooked.

Do not over cook. Vegetables should be firm and crunchy, and vibrant in color at time of service.

4. Add the peanut sauce to sauté pan (to Heat). Reduce heat to medium, once sauce is hot.

Place pasta portion into (212¢ªF, or Boiling) hot water bath for 30 seconds, to re-heat.

5. Add sliced chicken breast and hot linguine portion to the pan and toss to coat, and heat to 165¢ªF.

6. Pull the chicken to the side and place pasta on service plate, place vegetables and sauce on top of the pasta, then chicken on top of the vegetables and the pasta.

7. Garnish the entire plate with crushed peanuts and sliced scallions.

Serve immediately.

Thai Peanut Sauce (14011)

1. In a medium/hot sauce pan add olive oil, and crushed red peppers.

Reduce the heat.  Do not burn crushed red pepper, pepper will become bitter.

2.  Add cream of coconut, and peanut butter to the pan.

Using a wire whisk, blend the peanut butter in to the sauce.

3.  Add the milk and soy sauce and stir to incorporate.

4.  Bring sauce up to a low simmer for 3-5 minutes.

Chipotle Chicken Pizza (18091)

1. Stretch a proofed dough ball over a 10 inch screen to the edge.

2. Spread sauce over dough to within 3/4" of the crust edge.

3. Distribute cheese evenly to within 1/2" of the crust edge, over-lapping sauce, onto bare crust. 

4. Arrange roasted chicken-chipotle over cheese; distribute ingredients out evenly spaced for best surface coverage.

5. Distribute second measurement of mozzarella cheese evenly to within 1/2" of edge, over-lapping toppings, onto bare crust.

6. Place pizza and screen in the center of a 500°F oven. Bake until dough crust rises by at least 1" and, begins to turn light golden on the edges.  Approx. 2-3 minutes.  Remove pizza from screen and place dough directly onto pizza stone to brown for 1 minute. Check the dough bottom and remove from oven when fully baked and even deep golden brown Total time; 5 to 6 minutes.

5. Remove finished pizza from oven and place on clean cutting board.  Cut pizza into 4 equal quarters.

6. Place on service plate, distribute pico de gallo evenly over the entire pizza, and

Using a squeeze bottle, drizzle Cilantro cream sauce over the pizza in a zig-zag pattern.

Serve immediately.

Chipotle Pepper Sauce (Pizza) (18002)

Warning: DO NOT Inhale vapors from chipotle peppers-Use COLD water to rinse ANY container that’s been used for chipotle peppers before washing.

PRE PRODUCTION- Chipotle Peppers are pureed in a food processor prior to making sauce.

1. In a mixing bowl, combine pureed chipotle peppers with ketchup and pizza sauce.

1. In a large mixing bowl, season chicken with salt and pepper and toss in olive oil to coat completely.

2. Place a sheet pan in a 500°F oven to preheat for 5 minutes.  Place chicken breast on pan in a single layer and roast for 6 to 8 minutes.

3. Turn chicken over and roast an additional 7 to 8 minutes. Remove from oven.

Chill to below 70°F within 2 hours and to 40°for below within an additional 4 hours.

4. Cut chicken into a 1/2 inch dice, then tossed chipotle pepper sauce.  Mix well. 

Pico De Gallo (18062)

1. Combine all ingredients in a mixing bowl.

2. Place in a perforated (for draining) proper food storage container.

Drain well before use. To avoid a runny pizza 

1. Combine all ingredients in food processor. Pulse on/off until smooth and creamy.

 Italian Labretti (18036)

PRE-PRODUCTION:  Shred lettuce 1/8 inch.  Slice red onions into 1/16 inch rings.

1. Stretch proofed dough dough to an 8" pizza screen. Brush dough evenly with olive oil.  Sprinkle seasoning evenly over the dough

2. Distribute cheese evenly to within 1/2" of the crust edge, over-lapping sauce, onto bare crust.  Place the Capicola over half the cheese to the right of the center of the labretti base. Place salami over Capicola.

3. Bake in a 500°F oven for 3 ½ to 4 minutes. Dough should be very pale brown.  Pull from oven.

4. Place the labretti on a cutting surface, with the side that is covered by the protein at 3 o'clock.  make a 1/2" crease at 12 and 6 o' clock to aid in folding the labretti.   

5. Place lettuce in a line down the right side of the sandwich, covering all toppings at 3:00 O'clock.  Apply dressing to lettuce using a squeeze bottle and top with tomato and onion.

6. Garnish with parmesan cheese.  Fold in half, place on service plate.

Serve immediately.