SPRING MENU

INSPIRATIONS

2022

Spring is here and it is time to update your menus. Ace Endico's chefs have prepared dishes to help inspire those changes.

APPETIZERS

Calamari Salad

by Chef Chris Devine

A fresh seafood salad with meaty calamari, crisp celery and peppers, and a tangy lemon dressing.

Servings: 4

Ingredients

• 1lb Calamari Tubes and Tentacles

• 1 Bay Leaf

• 8 Whole Black Peppercorns

Salad :

• Juice of 1 Lemon

• ½ cup Extra Virgin Olive Oil

• ¼ cup White Balsamic Vinegar

• 2 stalks Celery, sliced thin

• 4 oz Bell Peppers, sliced

• ½ cup Kalamata Olives, sliced

• ¼ cup Italian Parsley, chopped

• 2 Scallions, sliced thin

Directions

1. Combine 2 cups of water with peppercorns and bay leaf. Bring to a boil.

2. Blanche calamari for 2-3 min. until calamari turns white.

3. Drain and chill.

4. In a large bowl, combine salad ingredients.

5. Slice chilled calamari and add to salad. Toss well.

6. Chill salad for half hour to fully incorporate flavors.

7. Season to taste with sea salt and fresh cracked pepper.

Ace Endico Product List

• 411015  Calamari, Town Dock

Smoked Salmon

by Chef Chris Devine

A classic blend of smoked salmon, tangy capers, and smooth cream cheese over lightly toasted bread.

Servings: 4

Ingredients

•  4 oz. Pastrami Smoked Salmon

• 4 Rolls

• 8 oz. Whipped Cream Cheese

• 4 oz. Capers

• 2 cups Mixed Greens

• 12 slices Red Onion, thin sliced

• 4 slices Roma Tomato, thin sliced

Directions

1. Slice and toast rolls.

2. Spread cream cheese over each roll.

3. Layer rolls with salad greens, tomato, and onions

4. Top with smoked salmon and capers

Ace Endico Product List

• 410071  Pastrami Smoked Salmon, Acme

• 637343  Purple Carrot and Celery Root Sandwich Rolls, Bridor

Lobster Salad

by Chef Michael DeGeorgio

Sweet and meaty lobster, tossed in a light fresh salad, complimented by the flavor of earthy truffles. Served with toasted focaccia.

Servings: 4

• 2 Live Maine Lobsters, 2 lb each

• 4 Eggs

• 2 Endives, sliced

• 1 Bunch Watercress, cut

• 2 cups Baby Arugula

• 2 oz Extra Virgin Olive Oil

• 2 oz Prosecco Vinegar

• 16 pieces Sliced Black Truffles

• 1 oz White Truffle Oil

• 4-8 slices Focaccia Bread, toasted

• Kosher Salt and Black Pepper, to taste

Ingredients

For Poaching Liquid:

• 1 Gal Water

• 1 Vidalia Onion, quartered

• 4 Celery Stalks, roughly cut

• 8 oz White Wine

• 8 oz White Vinegar

• 1 Tbsp Pickling Spice

• 2 Lemons, halved

• 3 Tbsp Kosher Salt

​Directions

1. Combine poaching liquid ingredients in a large stock pot. Bring to a boil and simmer 30 mins.

2. Add lobsters to stock pot. Simmer for 12-15 min, then drain lobsters and chill for 45 min.

3. Using a strong knife, cut lobsters in half and crack the claws, setting aside meat.

4. Poach eggs to medium doneness.

5. Slice lobster meat and mix with greens. Season with salt, pepper, vinegar, olive oil, truffle oil, and sliced truffles. Gently toss salad.

6. Server topped with poached egg, additional sliced truffles, and focaccia bread. 

​

Ace Endico Product List

• FS160008 Maine Lobster, Fresh Catch

• 559257 Sliced Black Truffles, La Rustichella

• 559546  White Truffle Oil, La Rustichella

Zucchini and Tomato Pie

by Chef Michael DeGeorgio

A savory vegetable pie filled packed with tangy cheese, perfect for brunch
or a special appetizer.

Servings: 4-6

​Directions

1. Preheat oven to 350°F.

2. Heat butter and olive oil in a pan on med-high. Sauté onions, ¾ cup tomatoes, and 1 ½ cups zucchini until lightly browned. Season with salt and pepper. Strain mixture in a colander for 15 min.

3. In a large bowl whisk together eggs and milk. Fold in flour and blend until a smooth batter forms.

4. Fold in pecorino, basil, salt, and pepper. Add vegetable mixture and combine until well blended.

5. Coat a 9” x 2” deep springform pan with non-stick spray.

6. Divide batter into 3 layers, placing sliced Provola between each layer. Top pie with additional Provola, and arrange raw zucchini and tomato slices.

7. Bake for 45-60 min. until a skewer inserted in the middle comes out clean.

​

Ace Endico Product List

• 701790  Self-Rise Flour, Bisquick

• 228847  Provola Cheese, Taibi

• 230322  Pecorino Cheese, Locatelli

• 2 cups Bisquick Self-Rise Flour

• 2 Eggs

• 1 ½ cups Whole Milk

• ½ cup Grated Pecorino Cheese

• 8 oz. Provola Cheese, 1/8 inch slices

• Kosher Salt and Black Pepper, to taste

• 6 leaves Fresh Basil, chopped

Ingredients

• 2 cups Zucchini, sliced, divided

• 1 cup Vine Ripened Tomatoes, seeded and sliced, divided

• ¼ cup Vidalia Onions, diced

• ¼ cup Extra Virgin Olive Oil

• 2 Tbsp Salted Butter

ENTREES

Stuffed Roasted Rack of Pork

by Chef Chris Devine

Juicy bone-in pork loin stuffed with spinach and crusted with fresh cracked peppercorns. Serve with roasted carrots and potatoes.

Servings: 6

Ingredients

• 1 Rack of Pork, 6 Bones

• 16oz Fresh Spinach

• 4 Whole Shallots

• Kosher Salt

• Crushed Black Peppercorns

Directions

1. Preheat oven to 375°F.

2. Starting from the top of rack bones, cut down so the pork opens like a book, keeping it in one piece to butterfly.

3. Sauté spinach and shallots. Set aside.

4. Season pork with salt and pepper.

5. Spread spinach mixture evenly over pork. Roll and tie pork with butcher string to attain its original shape.

6. Roast in oven for 45 minutes until internal temperature reaches 155°F.

7. Allow pork to rest 15 minutes before carving.

Ace Endico Product List

• 524053  Center Cut Pork Loin 8 Bone, Hatfield

• 120560  Fresh Leaf Spinach, Farmer's Pride

• 120170  Fresh Peeled Shallots, Farmer's Pride

• 780759  Kosher Salt, Diamond Crystal

• 776400  Cracked Black Pepper, Fresh Choice

Shrimp Ramen

by Chef Chris Devine

Sweet, succulent shrimp is paired with hearty noodles and a fragrant broth.

Servings: 4

Ingredients

• 2 lbs Whole Shrimp, peeled and deveined, sliced on bias

• 3 oz package Ramen Noodles

• 3 Soft Boiled Eggs (6-minute egg)

• Sliced Scallions and Chili Peppers for garnish

For Broth:

• Reserved Shrimp Shells

• ¼ cup Ginger Root, sliced

• ¼ cup Shallot, sliced

• 3 cloves Garlic, sliced

• 1 qt Chicken Broth

• ½ cup Cooking Sherry

• ¼ cup Soy Sauce

​Directions

1. In a stock pot, sauté shrimp shells with 2 tablespoons of olive oil until pink.

2. Add ginger, garlic, and shallots, sautéing until ingredients are fragrant. Deglaze pan with cooking sherry.

3. Add chicken broth and soy sauce, simmer for 30 minutes.

4. Strain broth and set aside.

5. Sauté shrimp in large pan.

6. Prepare ramen noodles per package instructions.

7. Drain noodles and arrange in a large bowl with shrimp. Cover with broth.

8. Garnish with egg, scallions, and peppers. 

​

Ace Endico Product List

• 436236 U10 Ecuadorian White Shrimp, Pezcrup 

• 214001 Buckwheat Ramen, Japan Gold

Gnocchi with Spring Lamb

by Chef Michael DeGeorgio

A classic Easter dinner reimagined! Succulent lamb chunks tossed with gnocchi and fresh sweet green peas, finished with creamy ricotta and fresh mint.

Begin Day Ahead

Servings: 8-10

Ingredients

• 5-6 Boneless Leg of Lamb

• 1 qt Chicken Stock

• 1 pt Water

• 4 lb Gnocchi

• 16 oz Fresh Ricotta

• 2 cups Fresh Sweet Peas, shelled

• 2 lb Mache Lettuce

• 8 oz Pecorino Forte, grated

• Extra Virgin Olive Oil

• Kosher Salt and Black Pepper

• Fresh Mint For Garnish

For Marinade:

• 8 Garlic Cloves

• 4 Shallots, peeled

• 1 Tbsp Fresh Basil

• 1 tsp Fresh Thyme

• 1 Tbsp Fresh Mint

• 1 Tbsp Fresh Tarragon

• 4 oz Extra Virgin Olive Oil

• Kosher Salt and Black Pepper, to taste

​Directions

1. Blend together marinade ingredients. Rub over lamb and chill overnight.

2. Preheat oven to 375°F.

3. Arrange lamb in roasting pan with chicken stock and water. Roast lamb approximately 1½ hours to medium doneness.

4. Allow lamb to rest 30 minutes, reserving pan juices. Cut lamb into 2-inch slices.

5. Boil gnocchi and peas in salted water. After gnocchi begins to float, simmer for additional 3-4 mins. Drain.

6. Sauté  gnocchi and peas, along with lamb and pan juices. Add Pecorino, salt, pepper, and olive oil.

7. Plate and garnish with dollops of ricotta, fresh mint, and Mache lettuce.

​

Ace Endico Product List

• 522928 Australian Boneless Leg of Lamb, Mosner 

• 708532 Potato Gnocchi, Joseph's Pasta

• 230749 Angeloni Fresh Hand-Packed Ricotta, Liuzzi

Roasted Chicken Breast Puglia Style

by Chef Michael DeGeorgio

Flavorful marinated and roasted chicken breasts served over
risotto-style pasta, and surrounded by a bed of green vegetables.

Servings: 4

Ingredients

• 4 Murray’s Skin-on Chicken Breasts, frenched

For Marinade:

• 2 Shallots, chopped

• 1 tsp Onion Powder

• 8 oz Colavita White Balsamic Vinegar

• 4 oz Extra Virgin Olive Oil

• 12 oz Chicken Stock

• Kosher Salt and Black Pepper, to taste

For Vegetables:

• 3 Garlic Cloves, sliced

• 1 Vidalia Onion, sliced

• 2 Bunches Broccoli Rabe, trimmed and cut into 2-inch pieces

• 12 Pods Fresh Fava Beans, peeled, outside discarded

• 1 qt Chicken Broth

For Pasta:

• ½ Bag Pastina or Acini Di Pepe Pasta

• 2 oz Grated Parmigiana Cheese

• Kosher Salt and Black Pepper, to taste

Directions

1. Mix together shallots, onion powder, vinegar, olive oil, chicken stock, and salt and pepper. Coat chicken in mixture and chill for two hours.

2. Cook pasta to al dente, rinse in cold water and set aside.

3. Preheat oven to 425°F.

4. Sauté garlic and sliced onions until light brown. Add broccoli rabe and fava beans, toss well and sauté for a few minutes.

5. Pour in chicken broth and simmer for 5 min. until vegetables are bright green and tender. Remove from heat and separate vegetables from broth.

6. Roast chicken approximately 15 min. until charred, crispy, and juicy.

7. Combine 12 oz. of vegetable juices with grated cheese and cooked pasta in a saucepan. Simmer until pasta is hot and sticky like rice.

8. Divide warm broth into 4 bowls. Spoon pasta into bowl. Place sliced chicken on top of pasta and surround with vegetables. Drizzle with extra virgin olive oil.

Ace Endico Product List

• 326532  6oz Antibiotic Free Chicken Breast, Murray's

• 656356  White Balsamic Vinegar, Colavita

​

Butter Cake

by Simply Delicious

A rich buttery cake with a luscious layer of cream cheese and a golden crunch crust.

Servings: 6

Ingredients

• 2¼ cup Blueberries

• 1¼ cup Raspberries

• ¾ cup Blackberries

• ⅔ cup Water

• 1¼ Cup Powdered Sugar

​

​

Directions

1. Combine blueberries, raspberries, blackberries, ¾ cup water, sugar, and lemon juice in a heavy saucepan, bring to a boil. Reduce heat and simmer for about 15mins, or until the fruits burst and release juices. 

2. Puree fruit with blender or emersion blender until smooth. Strain through a fine mesh sieve to remove seeds.

3. Transfer sauce into a clean pan and place back on stove top with medium heat.

4. In a small bowl, mix ¼ cup water and cornstarch together until smooth, then add to sauce.

5. Whisk sauce continuously and bring to boil for about 1 min. to remove starchy taste.

6. Fill a large bowl with ice and water about halfway. Sprinkle with salt over to make an ice bath. Place sauce pot directly into ice bath to cool down, taking care not to get water in the sauce.

7. When sauce is completely cooled, add fresh fruit. Reserve in refrigerator until use.

Ace Endico Product List

• 214767  Authentic Butter Cake, Simply Delicious

Lemon Mousse Cake

by Simply Delicious

A heavenly mousse with fresh squeezed lemons layered over yellow sponge cake, topped with lemon curd, and decorated with a dollop of white buttercream.

Ace Endico Product List

• 214624 3" Lemon Mousse Cake, Simply Delicious

Served with Mixed Berry Compote

For Berry Compote:

• 2 Tbsp Lemon Juice

• ¼ cup Water (cold)

• 1 Tbsp + 2 tsp Cornstarch

• 2¼ cup Assorted Fresh Berries