STEAK & SEAFOOD
Specialty Sauces Made Specially For Your Menu
67% of operators use HEINZ as their primary ketchup brand. Datassential I SNAP! I 2020
57% of consumers like or love A.1. steak sauce. Datassential I FLAVOR I 2019
EQUIPMENT
For a full list of our equipment, ask your sales representative.
90% of operators rate HEINZ Ketchup as having premium product quality. Datassential Independent Study I Condiment Claims I Ketchup Purchasing Report I April 2020
85% of consumers regularly/occasionally use tartar sauce on their fish sandwich. Custom Datassential Survey Research I July 2019
GREY POUPON is loved by 50% of consumers as a 0 specialty mustard. Datassential Independent Study I Condiment Claims I Ketchup, Mustard, Barbecue, Hot Sauce I 2020
STEAK & SEAFOOD
| CATEGORY | GTIN | SKU | TYPE | DESCRIPTION | FORMAT | UNIT SIZE | CASE PACK |
|---|---|---|---|---|---|---|---|
| Ketchup | 10013000984802 10013000050200 |
130009848000 130000502000 |
Portion Control Tabletop |
HEINZ Ketchup Packets HEINZ Ketchup FOREVER FULL Inverted Bottles |
Packet Bottle |
9 g 20 oz |
1000 30 |
| Mustard | 10013000530504 00054400011319 |
130005305000 544000113125 |
Portion Control Portion Control |
HEINZ Yellow Mustard Packets GREY POUPON Dijon Mustard Packets | Packet Packet |
.2 oz .25 oz |
500 200 |
| Meat Sauce | 10054400000013 00054400000658 10054400000020 10013000606278 |
544000000100 544000006525 544000000225 130006062700 |
Bulk Portion Control Tabletop Bulk |
A.1. Steak Sauce Jugs A.1. Single Serve Steak Sauce Packets A.1. Steak Sauce Bottles HEINZ 57 Sauce Jugs |
Jug Packet Bottle Jug |
1 gal .5 oz 10 oz 1 gal |
2 200 12 2 |
| Barbecue Sauce | 10019582390574 | 195823905700 | Bulk | BULL'S-EYE Original Barbecue Sauce Jugs | Jug | 1 gal | 4 |
| Worcestershire | 10051600000010 10051600000041 |
516000000100 516000000400 |
Tabletop | L&P Worcestershire Sauce Bottles L&P Worcestershire Sauce Bottles Unwrapped | Bottle Bottle |
10 oz 15 oz |
12 12 |
| Vinegar | 10013000533604 | 130005336000 | Portion Control | HEINZ Malt Vinegar Packets | Packet | 9 g | 200 |
| Tartar Sauce | 10013000531600 | 130005316000 | Portion Control | HEINZ Tartar Sauce Packets | Packet | 12 g | 200 |
| Coctail Sauce | 10013000714508 | 130007145000 | Portion Control H | HEINZ Cocktail Sauce Cups | Cup | 1 oz | 100 |
| Cream Cheese | 10021000616982 | 210006169800 | Bulk | PHILADELPHIA Cream Cheese | Loaf | 3 lb | 6 |
| Cheesecake | 10021000045294 10043000837006 |
210000452900 430008370000 |
Bulk Bulk |
PHILADELPHIA Cheesecake Batter PHILADELPHIA Plain Cheesecake |
Pouch Cheesecake |
48 oz 60 oz |
4 4 |
| BOCA | 759283550275 | 7592835502700 | Bulk | BOCA Vegan Ground Crumbles | Bag | 2.5 lb | 4 |
STEAK & SEAFOOD RECIPES
Bayou BBQ Shrimp
10 servings
WHAT YOU NEED
- 5 tsp Paprika
- 5 tsp Chipotle Chili Powder
- 5 tsp Ground Cumin
- 5 tsp Sugar
- 2 tbsp Chopped Garlic
- 1 tbsp Salt
- 5 lbs Peeled and Deveined Medium Shrimp, 31/40 count
- 1 cup Butter
- 2/3 cup L&P Worcestershire Sauce
- 5 tbsp Lemon Juice
- 2/3 cup HEINZ Ketchup
- 5 tbsp Water
- 5 Scallions, sliced
- 20 French Bread Slices, toasted
LETS MAKE IT
- In a mixing bowl, combine the paprika, chili powder, cumin, sugar, chopped garlic and salt.
- Add the shrimp and toss to evenly coat.
- Melt the butter in a large skillet over medium high heat.
- Add the shrimp and cook until the shrimp just begin to turn pink (3-4 minutes).
- Add the worcestershire sauce, lemon juice and water and continue to cook for another 2 minutes or until the shrimp are done.
- Place the shrimp onto serving dish, garnish with chopped scallion and serve with the toasted bread slices to mop up the sauce.
Mediterranean Stuffed Chicken Breast
10 servings
WHAT YOU NEED
- 2/3 cup PHILADELPHIA Cream Cheese
- 2/3 cup Crumbled Feta Cheese
- 2/3 cup Sundried Tomatoes, julienned
- 1/4 cup Basil Pesto
- 10 5 oz Boneless Skinless Chicken Breast
- 2 Eggs
- 1/2 cup Milk
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1'/a cups Italian Breadcrumbs
- 1 1/2 tbsp Olive Oil
LETS MAKE IT
- Preheat oven to 400°F.
- In a mixing bowl, combine the cream cheese, feta cheese, sundried tomatoes and pesto.
- Cut a horizontal slit on the long side of each chicken breast to form a pocket.
- Divide the cheese filling and stuff each chicken breast.
- Prepare an egg wash by lightly beating the egg and milk.
- Season the flour with the salt and pepper and place the flour and breadcrumbs into shallow dishes. Bread each chicken breast by coating in the flour, dipping in the egg wash and then coating with the breadcrumbs.
- Heat oil in a large skillet over medium heat. Add the chicken breast and cook until lightly browned on each side. Transfer the chicken breast to a prepared baking pan and bake for about 15 minutes or until an internal temperature of 165°F. is reached.
Cowboy Cut Rib Eye Steak with Al Compound Butter
WHAT YOU NEED
- 1 1/4 lbs Butter, softened
- 2/3 cup A.l. Steak Sauce
- 1 1/2 tbsp Fresh Thyme, chopped
- 10 tbsp Butter
- 10 Cowboy Cut Rib Eyes (2 1/2" thick)
- 2 tbsp Kosher Salt
- 1 tbsp Cracked Black Pepper
LETS MAKE IT
- In a small bowl, mix together the softened butter, A.1. Steak Sauce and chopped thyme. Place the mixture onto a piece of plastic wrap and roll to form a tight log. Refrigerate or freeze until service.
- Preheat oven to 350°F.
- Preheat a cast iron pan/oven proof skillet to medium heat and add a tablespoon of butter to melt.
- To order, generously season each steak on all sides with the salt and pepper.
- Set the steak in the pan and cook for about 3-4 minutes on each side to caramelize with a rich brown crust.
- Transfer the pan with the steak to the oven and continue cooking until desired doneness.
- Serve each steak with 2 slices of the Al Compound Butter (about 1 tablespoon each slice) over top to melt.
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