Holiday Recipes from FSC

Holidays are an opportunity for gathering with family and friends sharing our traditional preferred foods. Remember my favorite word, “moderation”, subsequently you can enjoy a little bit of everything you love this festive season. Food Service Consultants (FSC) focuses on serving quality food which is made possible by our talented chefs. Start by trying one of the three chef created recipes below, Hoppin John, Potato Leek Pancakes or a Holiday Turkey Wrap.

As 2024 comes to a close, we at FSC would like to thank all our valued clients and customers for the opportunity to provide foodservice management and catering solutions. We wish you a happy holiday season and a peaceful and prosperous New Year.

Hoppin John

Chef Lee Gustin, FSC Supervisor

Southern New Year's Good Luck Dish

Print Recipe

Prep Time 20

Cook Time 30

Course Main Course

Servings 6

Ingredients

3 tbsp cooking oil
1 each onion, chopped
4 each green onion
1/2 lb collard greens, chopped
1/2 tsp cayenne pepper
1/2 lb andouille sausage
1 each 14 oz can black eyed peas
1 1/2 cups long grain rice
3 cups chicken broth
1/2 lb raw shrimp
salt and pepper to taste

Instructions

Chop green onions keeping white bulbs separate from green tops.
Slice sausage into 1/2" thick pieces.
In a large saucepan or Dutch oven, heat the oil over moderately low heat.
Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about five minutes.
Add the collard greens, salt, black pepper, and cayenne and cook, stirring until the greens wilt, about one minute.
Increase the heat to moderately high.
Add the sausage, black-eyed peas, shrimp, rice and cook, stirring for 30 seconds.
Stir in the broth and bring to a simmer.
Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes.
Remove from the heat and stir in the scallion tops.

Notes

Serve with a side of your choice of vegetables.

Potato Leek Pancakes

Chef D. Scott Phillips, President FSC

Versatile Potato Dish

Print Recipe

Prep Time 30

Cook Time 20

Course Side Dish

Servings 10

Ingredients

2 lbs russet potatoes
1 1/2 cups leeks (use white portion only, thinly sliced)
8 each large eggs
3/4 cup parmesan cheese
1/4 cup sour cream
1 cup seasoned breadcrumbs
1/8 cup chives
2 tsp kosher salt
2 tbsp oil (olive and vegetable blended)

Instructions

Peel and quarter potatoes, place in a large saucepan and cover with cold water.
Bring to a boil and reduce heat to medium for 20 minutes or until tender.
Add leeks the last four minutes of cooking then drain.
In a large bowl, mash leeks and potatoes.
Blend with eggs, seasoned breadcrumbs, cheese, sour cream, chives and kosher salt.
Heat cast iron skillet to medium heat, add blended oil.
Add batter (1/4 cup each) and heat on both sides until golden brown.
Drain on paper towel.

Notes

Serve with chunky applesauce.

Holiday Turkey Wrap

Chef Lee Gustin, FSC Supervisor

Wrap with a Fruit Twist

Print Recipe

Prep Time 10

Total Time 20

Course Main Course

Servings 6

Ingredients

3/4 cup sugar
1 each 12 oz bag fresh cranberries
1 each orange
1/2 cup mayo
12 ounces roasted turkey
6 each 12-inch spinach tortillas
1 cup shredded lettuce
12 ounces shredded white cheddar cheese
1 cup diced tomatoes

Instructions

Cut orange into quarters.
Place orange quarters, sugar and cranberries in a food processor and pulse until chopped.
Mix cranberry relish and mayo and keep separate.
Evenly distribute ingredients on spinach tortillas and roll up tightly.

Notes

Refrigerate or serve immediately.

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