Chicken and Bacon Waffle
Croquettes
Chicken and Bacon Meatball
Recipe Manager Code: side248
Yield: 9½ lb.
Recipe Manager Code: app705
Yield: 24 12-oz. servings
Reorder No.
Description
Reorder No. Description Amount
432050
Primo Gusto Extra Virgin Olive Oil
2 oz.
Amount
570109
Markon Jumbo Spanish Onions
1 lb.
227528GFS® All-Purpose Flour
12 c.
322164
Chopped Garlic in Water
2 Tbsp.
245570
1% Buttermilk
1½ qt.
273899
GFS Extra Large Shell Eggs
12 ct.
764241
GFS Boneless, Skinless 5-oz.
Chicken Breasts, thawed
19 ct.
299405
GFS Unsalted Butter, melted
1 c.
599573
GFS Fresh Laid-Out Bacon, 14–18 ct.
2 lb.
683700
Baking Powder
38
175691
GFS Coarse Panko Breadcrumbs
2 c.
580449
GFS Brown Sugar
3 Tbsp.
206539
GFS Large Shell Eggs
8 ct.
424307
Kosher Salt
1 Tbsp.
457341
GFS Heavy Whipping Cream
2 c.
227528
GFS All-Purpose Flour
2 lb.
293431
Worcestershire Sauce
¼ c.
Recipe
Chicken and Bacon Meatball
120 ct.
225002
Trade East® Spanish Paprika
¼ c.
432050
Primo Gusto® Extra Virgin Olive Oil½ c.
424307
Kosher Salt
1 Tbsp.
225037
Trade East Black Pepper
1 tsp.
⁄ c.
588381Markon® Roma Tomatoes, trimmed and halved2 lb.
262803
Markon Kale, stems removed, sliced
6 oz.
Recipe
Chili Syrup
4½ c.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Sift flour into the stainless-steel bowl of an electric mixer fitted with a whipping
attachment. Add the buttermilk, eggs, butter, baking powder, brown sugar, and salt. Mix
on low speed until smooth. Transfer to a stainless-steel 4" full-size hotel pan for dipping.
CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
1] Place 2 lb. of flour in a 4" half-size stainless-steel hotel pan. Roll 5 meatballs in
the flour, shaking off excess. Insert a fork into the meatball. Dip in the batter. Allow to
drain. Place in a heated 350ºF deep-fryer. Cook 3–4 minutes or until golden-brown
and warmed through. CCP: Final internal cooking temperature must reach 165°F, held for
a minimum of 15 seconds. Place on paper towels to drain. 2] Season the sliced ends of
a tomato half with salt and pepper to taste. Place 1 tsp. of olive oil on a heated flat
griddle. As soon as the oil begins to smoke, place the sliced end of the tomato on the
griddle. Cook until lightly blackened or charred. Place in a heated 350ºF convection
oven until just warmed through. 3] Place ¼ oz. of kale in a heated 350ºF deep-fryer.
Cook just until crunchy. Allow to drain. Season to taste with salt and pepper. Melt 1½ oz.
of chili syrup in a warmed, nonstick sauté pan. 4] Pour the chili syrup onto the center of
a warmed serving plate. Place the tomato in the center of the plate, large charred-side
up. Place the croquettes around the tomato. Place the fried kale on top of the tomato.
Selling Price. . . . . . . . . . . $7.00
Cost per Portion. . . . . . . . $1.80
Profit. . . . . . . . . . . . . . . . . $5.20
Food Cost. . . . . . . . . . . . . 26%
See an
instructional video
of this recipe at gfs.com/nextcourse
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain
well. 1] Place the olive oil in a heated, nonstick sauté pan. When the oil just
begins to smoke, add the onions and garlic. Season to taste with salt and
pepper. Cook until caramelized, stirring frequently. Place in a 2" full-size
stainless-steel hotel pan. Cover loosely with film wrap. Refrigerate until
chilled. CCP: Refrigerate at 41°F, or below. 2] Slice the chicken and bacon
into 1" pieces, keep separate and chilled. In small batches, place the chicken
in a food processor fitted with a metal blade. Chop until smooth. Chop the
bacon into small, coarse pieces. Place in the chilled stainless-steel bowl of
an electric mixer fitted with a paddle attachment. 3] Add the chilled onions,
breadcrumbs, eggs, heavy cream, Worcestershire, paprika, salt, and pepper
to the mixing bowl. Mix on low speed until blended. Transfer to a chilled
stainless-steel mixing bowl. 4] Scoop the chicken mixture using a #40 orchid
disher. Roll into balls. Place the balls on a parchment-lined sheet pan. Place
in a heated 350ºF convection oven. Cook 10–12 minutes or until just cooked
through. CCP: Final internal cooking temperature must reach 165°F, held for
a minimum of 15 seconds. Allow to cool. Place in a labeled, covered storage
container. Refrigerate for future service. CCP: Refrigerate at 41°F, or below.
Chili Syrup
Recipe Manager Code: sauce567
Yield: 80 oz.
Reorder No. Description Amount
258110
GFS Maple Pancake Syrup
1 qt.
557609
Cayenne Pepper Hot Sauce
2 c.
457341
GFS Heavy Whipping Cream
2 c.
299405
GFS Unsalted Butter
2 c.
Preparation Instructions
Wash hands. 1] Place the maple syrup, hot sauce, and heavy cream in a
nonreactive sauce pot. Bring to a boil. Simmer 1 minute. Remove from heat.
2] While whisking, add the butter in small pieces. Whisk until blended.
Place in a labeled, covered storage container. Refrigerate until needed.
CCP: Refrigerate at 41°F, or below. 3] Reheat desired portions in a
nonreactive sauté pan or sauce pot. Whisk frequently while reheating.
Cook until just warmed through.
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