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  • Serves 2
  • Prep 15 mins
  • Ready-In 40 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cowboy Caviar

This is the perfect side for any party!

Ingredients

1 tsp. Hot pepper sauce 
1 Avocado
15 oz. Black-eyed peas, rinsed and drained
11 oz. Corn kernels, rinsed and drained
1/2 lb. Fresh tomatoes, chopped
2/3 cup Spring onion
2/3 cup Cilantro
¼ cup Litehouse® Red Wine Olive Oil Vinaigrette  or,
Litehouse® Zesty Italian Vinaigrette
salt and pepper to taste 

 

Directions

In a large bowl, peel and cube avocado, add Litehouse Red Wine and Olive Oil dressing, and toss slightly. Drain and rinse peas and corn.  Add peas, corn, onion, cilantro and tomatoes to mix.  Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.

Grilled Shrimp and Spinach Salad

  • Serves 4
  • Prep 15 minutes
  • Ready-In 25 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Grilled Shrimp and Spinach Salad

Ingredients

2 slices bacon, crumbled
¼ cup Roasted red peppers

¼ cup Toasted almonds
20 medium sized shrimp
4 cups Spinach
½ cup Litehouse® Hot Bacon or,
Litehouse® Thousand Island 

Directions

Preheat grill pan over high heat. Take the shrimp (deveined in shell, raw) and brush with oil, lemon pepper, salt and pepper. Grill 2 minutes on each side until the shells are hot pink. Remove shrimp from shells. In a large bowl, combine spinach, almonds, red peppers, and bacon. Pour in Litehouse Hot Bacon dressing and toss lightly. Divide evenly among 4 plates, placing 5 shrimp on top.

Layered Reuben Salad

  • Serves 10
  • Prep 20 minutes
  • Ready-In 30 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Layered Reuben Salad

This great salad is a delicious addition to your St. Patrick's Day menu.

Ingredients

2 cups finely shredded cabbage
2 cups finely shredded lettuce
1 tsp. caraway seed
2 3 oz. packages sliced corned beef, chopped
3 hard cooked eggs, sliced
1 cup shredded Swiss cheese
(4 oz.) Croutons (optional)
1 cup Litehouse® Thousand Island 

Directions

Combine cabbage, lettuce, 1/4 cup dressing and caraway seed. Place half the cabbage mixture in a medium bowl. Layer in the following order: half of the corned beef; remaining cabbage mixture, remaining corned beef, hard cooked egg slices and cheese. Spread remaining dressing evenly over top of salad. Cover tightly with clear plastic wrap. Chill up to 24 hours. Before serving, top with crushed croutons if desired.

  • Serves
  • Prep
  • Ready-In
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Reuben Dip

This savory dip makes a delicious addition to any St. Patrick's Day celebration!

Ingredients

2 pounds deli corned beef
1 pound Swiss cheese
1 jar Litehouse® Thousand Island Dressing & Dip
15 oz. can sauerkraut
4 tbs. coarse grind Dijon mustard
2 packages party-size rye bread

Directions

Process corned beef and Swiss cheese in food processor until finely chopped. Add remaining ingredients. Place in crock pot or microwave until cheese is melted. Serve hot with bread for dipping.

  • Serves 4
  • Prep 15 mins
  • Ready-In 20 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Chopped Cabbage

This age old tradition is often forgotten, but it's a delicious tradition for a reason!

Ingredients

8 oz. salad shrimp
1 pkg. shredded cabbage
2 carrots, shredded
2 tomatoes, seeds removed and diced
2 hard boiled eggs, diced
2 stalks celery, sliced very thin
1 cup Litehouse® Thousand Island or
Litehouse® Lite Ranch 

Directions

Remove seeds from tomatoes and blot dry with paper towel (removing the extra moisture gives a more flavorful salad that does not turn watery). Add all ingredients and mix well.

  • Serves 4 - 6
  • Prep 15 mins
  • Ready-In 25 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cobb Salad

Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles found a way to use up leftovers!

Ingredients

3 hard boiled eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 lb. blue cheese crumbles 
1/2 cup Litehouse Blue Cheese Dressing

Directions

Cut the hard boiled eggs into 1/2 inch slices and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce (in rows or in a checkerboard pattern) covering the lettuce almost completely. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately.

Orange Pulled Pork on a Maple Grilling Plank

  • Serves 4-6
  • Prep 20 minutes + plank soak time
  • Ready-In 5 hours 40 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Orange Pulled Pork on a Maple Grilling Plank

In the winter, I'm all about citrus. Everything from my Mulled Wine to my Hefeweizens have orange sections floatin' around in 'em and lemon or lime zest sneak in or on top of all my recipes. It also seems that I go through about a case of the Cutie mandarins once a week and I get giddy at the sight of really nice grapefruits at the market.

Ingredients

1 Outdoor Gourmet Large Maple Grilling Plank
2 1/2 lb Pork Front Shoulder
1 19 oz bottle of North Idaho's Backhills Barbecue Sauce: Sweet and Sour
The Zest of 2 Oranges
 
Cabbage Slaw
4 cups cabbage (red or green)
1 red onion, thinly sliced
1/2 cup sweet pickle chips
1/4 cup Rice wine vinegar
1/4 cup freshly squeezed orange juice
Taylor-Made Whole Wheat Hoagie Roll
(Store-bought bread or rolls will work splendidly- I just have a talented baker on staff, so why not have fresh-baked bread?)
1 cups all-purpose white bread flour
3 cups Mountain Wheat Bronze Chief Traditional Whole Wheat made from hard red spring wheat.
1 Tbs. Yeast (We were doing this at 5,000 ft. so if you higher or lower use more or less.
2 tbs. fine sea salt
1 1/2 cups warm water

Directions

First: Grab your crock pot, pork and BBQ Sauce. I used North Idaho's Backhills Barbecue Sauce- not only am I a sucker for anything local, but the name got me too. We are pretty backhills 'round these parts and this sauce was everything one would want out of a BBQ Sauce. I just added a healthy bit of orange zest to keep to my citrus-y theme. I digress... anyway! Set your meat in the crock pot, smother with BBQ sauce, set your crock pot to low and forget about it for the next 4-5 hours.
Note: Depending on the crock-iness of your crock pot, this may take more or less time. You want your pork cooked, but not falling. That will come when you finish it on the plank.
Next: Slice and dice your cabbage slaw makings, add orange juice and vinegar, and allow to mull in the fridge. About this time would be a good opportunity to get your Outdoor Gourmet Maple Grilling Plank soaking in water and check to see if you have charcoal or propane.
Then: The hoagie roll making... Our Outdoor Gourmet Baker is a Montana native and prefers to use wheat from Montana Wheat. www.wheatmontana.com
1. In a mixing bowl, dissolve the yeast in 1/2 cup warm water add.
2. Beat 4 cups flour and salt until smooth. Stir in enough flour to form a soft dough.
3. Turn onto a floured board or stone. Knead until smooth and elastic for about 6-8 minutes.
4. Place in a greased bowl turning once to grease the top. Cover and let rise 45 minutes.
5. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
6. Shape into an oval. Place 2 inches apart on a greased baking sheets.
7. With scissors cut a 1/4-inch slash across the top of each. Cover and let rise 20 minutes.
8. Bake at 400° for 13-18 minutes until golden brown. Remove to wire racks to cool.
Next: Preheat grill to medium-low. Place cedar grilling plank on grill then after 5 minutes, flip the grillling plank. This is especially good to do when working with the hardwoods because it help prevent cupping.
Place pork shoulder on grilling plank and close lid. Allow to smoke in grill for 15 to 20 minutes. Have a spray bottle handy in case the grilling plank catches fire.
Finally: Remove grilling plank and pork shoulder from grill and let pork rest for 10 minutes. Place cooling pork in bowl and "pull" with forks. This is why they call it pulled pork- the meat should easily pull away into nice shredded meat. Chill over night or serve hot! Enjoy!

Fish Tacos on a Cedar Plank

  • Serves 4
  • Prep 25 minutes + 1-8 hours soak time
  • Ready-In 50 min + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Fish Tacos on a Cedar Plank

With Cinco de Mayo only cinco days away, it's time to get grilling. I'm making Fish Tacos, with a little help from Carolina Classics Catfish. They farm raise their catfish in freshwater pounds tempered by the Gulf Stream in North Carolina, free of antibiotics resulting in a delicious mild, pink-white fish.

Ingredients

2 Outdoor Gourmet Cedar Grilling Planks
4 Carolina Classics Catfish Filets (any white fish)
¼ c. Bill Baron’s Tequila Lime Spice
1 TBS. Butter, melted
½ head of Green Cabbage, thinly sliced
Corn Tortillas
Lime wedges
Litehouse Jalapeno Ranch #16870
 
Mason MargJARitas
1 1/2 oz. Tequila (Hornitos or better)
1 1/2 oz. Agave Syrup
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass
5 cubes of ice, cracked in half

Directions

Directions:
First: Soak 2 Outdoor Gourmet Cedar Grilling Planks in water for 1-8 hours; the longer the better! Preheat grill to 350-375°.
Next: Rub catfish with tequila lime spice, then place seasoned catfish on soaked plank. Add to grill and close the lid and allow to smoke and smolder for 7 minutes or so.
Then: Lift grill lid and brush fillets with melted butter. Close lid for another 7 minutes or so.
**If the planks catch fire, which they often do, DON’T PANIC. Just spirtz the with H20 and keep on plankin’.
Finally: Carefully remove from grill. Serve atop warm tortilla, with cabbage, fish, Litehouse jalapeno ranch and a wedge of lime. Guacamole, salsa, and other toppings are optional.
Mason MargJARitas
Directions:
Shake all the ingredients in Mason Jar with the lid tightly secured until the exterior frosts. Salt rim of glass and strain mixture into glass over rocks. Garnish with slice of lime.