Served with Roasted Potatoes

INGREDIENTS

(Serves 30 ppl)

30ea 4-7oz Tilapia Fillets
2 T Vanzandt’s
4 Each Red Peppers ( ½” diced )
2 Each Yellow Onion ( ½” diced )
1 Each Honey Dew ( ½” diced )
1 Each Pineapple ( ½” diced )
12 Each Tomatoes ( 1/3” sliced )
¼ Cup Chinese spice blend
( see recipe )
1 Quart Black Beans
( cooked and rinsed )
1 Gallon Cooked Basmati Rice
1 Quart Jamaican Sauce

DIRECTIONS

1) One day Prior to service Slice tomatoes very thick making sure to get 70 slices. Place sliced tomatoes on greased sheet pan and sprinkle heavy with Chinese spice blend seasoning. Bake in 35 degree oven until golden. Cover with film and place in walk-in for next day service.

2) Place Tilapia on greased sheet pan and season with Vansandt’s. For service finish in oven to 160 degrees.

3) Sauté peppers, onion, and fruit. Toss with a sprinkle of vansandt’s and drain. Hold prepared garnish for service.

4) Fold Rice and black beans together with ½ cup Jamaican sauce and 2 table spoons of Chinese spice. Hold hot for service.

5) For service l Divide rice and place down center of 2-2” full pans. Shingle Tilapia over rice. Drizzle Jamaican sauce over tilapia, top each tilapia with two roasted tomato slices, and prepared garnish

Served with Black Beans and Rice

INGREDIENTS

(Serves 30 ppl)

30ea 5oz Chicken Breasts
½ Cup Olive Oil
2 T Vanzandt’s
4 Each Red Peppers ( ½” diced )
2 Each Yellow Onion ( ½” diced )
1 Each Honey Dew ( ½” diced )
1 Each Pineapple ( ½” diced )
¼ Cup Chinese spice blend
( see recipe )
1 Quart Black Beans
( cooked and rinsed )
1 Gallon Cooked Basmati Rice
1 Quart Jamaican Sauce

DIRECTIONS

1) Fold Chicken with Olive oil, Vansandt’s, ¼ cup Chinese spice. Let marinate over night.

2) On day of service flat grill marinated chicken to lighltly brown both sides place Chicken on sheet pan, finish in oven to 160 degrees and hold for service.

3) Sauté peppers, onion, and fruit. Toss with a sprinkle of vansandt’s and drain. Hold prepared garnish for service.

4) Fold Rice and black beans together with ½ cup Jamaican sauce and 2
table spoons of Chinese spice. Hold hot for service.

5) For service divide rice and place down center of 2-2” full pans. Shingle chicken over rice. Drizzle Jamaican sauce over chicken, top chicken with prepared garnish and serve.

INGREDIENTS

3oz. Cooked Random Chicken
( julienned and seasoned with Chinese blend )

½ cup Spring mix
¼ cup Jamaican or Basmati Rice
( see instructions below )

¼ cup Red and Yellow Peppers ( Julienne )
1 T Roasted Corn
1 T Tomato ( ¼” diced )
1 T Dried Fruit Blend
1 each 12” flavored Wrap
½ oz Jammin’ Jamaican Sauce®

DIRECTIONS

1 ) Prepare random by seasoning with Vansandt’s and cooking. Allow to cool and julienne for service. Toss cooked julienne random in large bowl with Chinese spice. Hold for service.

2 ) Cook rice and season with Vansandt’s and Jamaican sauce. Hold for service.

3 ) For Exhibition service wrap selected ingredients and heat wrap on Panini Press. Serve with one side.