Ingredients
- 20 lbs of fresh blueberries
- 40 lbs of chicken wings, bone-in and fully cooked (chicken varies on yield and m/ma crediting; refer to manufacturer)
- 8 lbs of tater tots
- 6.25 lbs of white cheese sauce (based on m/ma sauce crediting where 1 oz = .5 oz)
- 12 lbs of washed cherry tomatoes
- 8 lbs of cauliflower washed and cut to bite size
- 12.5 lbs of whole grain flatbread, 2 oz per serving
- 1⁄2 gallon of blueberry BBQ sauce
- 1 cup combination of chives/parsley, cleaned and chopped
Blueberry BBQ Sauce Ingredients
- 4 pints of fresh or frozen blueberries
- 5 cups of ketchup
- 2 cups of apple cider vinegar
- 3 cups of brown sugar
- 1 tablespoon of flaked red pepper (optional)
- 2 cups of water
Instructions
- Wash and dry blueberries; keep cold for service
- Heat chicken using manufacturer’s directions; keep hot
- Heat cheese sauce in steamer; keep hot
- Add 1 cup of BBQ sauce to each pan of chicken and stir to combine; keep hot
- At time of service, place 1 serving of wings, ¼ cup tots with 1 oz cheese sauce, ¼ cup cauliflower and ¼ cup cherry tomatoes on tray; offer additional sauce on the side
- Sprinkle wings and tater tot “fondue” with chives and/or parsley
- Serve ½ cup fresh blueberries on the side
- HACCP CCP: Heat all poultry to 165 F; hold all hot food at or above 140 F
- Hold all cold food at or below 40 F
Blueberry BBQ Sauce Instructions
- In a 2-gallon stock pot, combine all ingredients
- Cook over medium high heat; stir occasionally and bring to a boil
- Reduce to a simmer and cook for 15 minutes; stir occasionally to prevent sticking
- Sauce can be served hot on wings or chilled and served on the side
- HACCP CCP: Hold all hot food at or above 140 F; hold all cold food at or below 40 F