2o19 RECIPES
CHEF TIP: Sous Vide Pork Belly Ramen You can substitute the proteins where desired. Seared scallops or shredded chicken work very well in this recipe.
INGREDIENTS: For the Broth: 1/2 Sliced Sous Vide Pork Belly 3 c. Chicken Demi-Glace 2 Tbsp Mirin 3 c. Water 1 Tbsp Soy Sauce 1 ea Cinnamon stick 4 ea Ramen Noodle or Lasagna Sheet (Shredded) 1/4 tsp Star Anise ground 2 c. Kale – Color Crunch Blend 2 Tbsp Soy Sauce 2 ea Eggs (Boiled) 1/2 c. Mirin 1/2 c. Diakon or Watermelon Radish Shredded 1 Tbsp Ginger minced as Garnish (optional) 1 Tbsp Garlic minced
DIRECTIONS:
For the Broth: 1. In a large stock pot, heat all of the ingredients for the broth. Allow to simmer for 1 hour. Season with Salt and pepper if needed. Set aside and keep hot 2. Slice the thawed pasta sheets in half, lengthwise. (Water may form on the surface of the pasta sheets, due to thawing. Simply blot this water away using a clean paper towel) 3. Dust the surface of each pasta sheet with flour. 4. Run each sheet of pasta through a vermicelli (spaghetti) cutter (in front of guests), and reserve.
Assembly: 1. Heat noodles in boiling water for 2 min, or until heated through. 2. In a sauté pan, sear the pork belly in sesame oil, followed by the Kale blend. 3. Deglaze the pan with the hot Ramen broth. 4. Equally divide the Ramen noodles between 4 large bowls. 5. Pour another ladle of broth over the ramen. 6. Garnish with Radish and egg.
Chef Bryan Hudson PREP TIME: 30 Min | COOK TIME: 4 Min | SERVINGS: 10 Beyond Bao Bun With Asian Caramel and Spicy Peanuts
INGREDIENTS:
1/2 Link Beyond Sausage Vegetarian Italian Hot 2 ea 24 Ct Amoy Bun Plain Bao Folded Butterfly Shaped 1 Tbsp 12 oz. Honey 1/2 c. Red Cabbage Shredded 1 Clove Garlic 1 ea 5 Lb Clementine Fresh 1 Knuckle Ginger Root Fresh 1 Bunch Onions 1 3/4 c. Rice Wine Vinegar 2 Tbsp Peanut Whole Oil Roasted, Salted 2 Tbsp Soy Sauce 1/2 tsp Red Pepper Crushed
DIRECTIONS:
1. Slice the sausage and grill until nice and brown with grill marks and set aside. 2. Finely chop garlic and peel and finely chop ginger, add to a skillet with honey, soy and ½ cup of rice wine. Reduce this until a syrup/caramel consistency. 3. Add the remaining rice wine to red cabbage, mix and set aside. 4. Crush the peanuts or rough chop and mix with the chile flakes. 5. Heat the steam buns in a steamer for about 3-4 minutes.
PLATING: 1 ea Green Iceless 2 Tbsp Whole Oil Roasted Salted 1/2 tsp Crushed Red Pepper 1/5 lb Fresh Clementine
7. Slice the clementine thin and place neatly on the plate followed by a small amount of marinated cabbage and peanuts. 8. Place buns on the plate. 9. Take the sausage and lightly toss in the caramel then place onto bao bun. 10. Topp with cabbage, peanuts and some thinly sliced green onions.
Chef Anthony McCauley PREP TIME: 20 Min | COOK TIME: 10 Min | SERVINGS: 1 Cauliflower Shawarma On Buttermilk Caramelized Onion Naan with Lemon Zest Tahini
INGREDIENTS:
For the shawarma For the Tahini 1 ea Buttermilk Naan with Caramelized Onion 1/3 c. Tahini 1 ea Imperial Fresh Lemon, Juiced 1/4 c. Imperial Lemon Juice 1 Tbsp Imperial Fresh Cilantro, minced 1 ea Imperial Garlic Clove, Minced 1 Tbsp Sumac 1/2 tsp Salt 2 Tbsp d’Allesandro Kabsa Spice 1 Tbsp Water 3 ea Fresh Garlic Cloves, Chopped 4 Tbsp Arrezzio Extra Virgin Olive Oil For Garnish 1 Tbsp Water 2 Tbsp Arrezzio Pine Nuts, Toasted 1 ea Imperial Fresh Cauliflower, Cut into Florets 1 Tbsp Pomegranate Seeds 2 Tbsp Wholesome Farms Butter, Clarified 1/2 ea Zest of Lemon Chopped parsley
DIRECTIONS:
1. In a small bowl, combine ingredients for tahini an set aside until ready to serve. 2. In a large mixing bowl, add spices and the olive oil for the cauliflower and mix until everything is combined. 3. Add cauliflower and toss until it’s evenly coated in the spice mixture. 4. Heat a large cast-iron skillet over medium-high heat. 5. Add the clarified butter and then the cauliflower. Get a good char on the cauliflower. You want the cauliflower to be cooked through but still crisp. Remove from the heat. 6. Slice open the naan and stuff with cauliflower, drizzle tahini over top, and garnish with the pomegranates, pine nuts and herbs. Serve immediately.
Sysco Foodie Pacchetti Al Tarufo Sacchettini Amatriciana Gorgonzola Stuffed Pasta with Pasta Purse Stuffed with Six Cheese Truffle Sauce and Amatriciana Sauce
INGREDIENTS: INGREDIENTS: 12 ea Pacchetti Pasta 12 ea Sacchettini Pasta 2 oz. Wild Mushroom Pesto 3 oz. Pork Jowl Guanciale 3 oz. Anchor Chef Cream 2 oz. Yellow Onion Diced 2 oz. Riserva Copper Kettle Parmesan Cheese 4 oz. Marinara Sauce 1 oz. Black Truffle Peeling Summer 2 oz. Unsalted Butter 2 oz. Cheese Romano DIRECTIONS: DIRECTIONS: 1. In a sauté pan, add the pesto and the cream. 1. In a sauté pan, add the guanciale and the onions. 2. Reduce the sauce and add the cheese. 2. Cook for 5 minutes and add the marinara. 3. In a pot, boil the ravioli for 2 minutes and toss with the sauce. 3. Add the butter and reduce the sauce. 4. Serve with grated fresh truffle and parmesan cheese. 4. In a pot, boil the ravioli for 2 minutes and toss with the sauce. Chef Tommaso Lestingi 5. Serve with grated fresh romano cheese. Chef Tommaso Lestingi Sacchettini Amatriciana Spaghetti Cacio E Pepe Pasta Purse Stuffed with Six Cheese Pasta Purse Stuffed with Six Cheese and Amatriciana Sauce and Amatriciana Sauce Beef Paprikash INGREDIENTS: 1/2 c. Rendered Pork Lard or Vegetable Oil 3 1/2 lb. Beef Shoulder, Cut into 1" Cubes 2 ea Large Yellow Onions, Roughly Chopped 4 ea Cloves Garlic, Thinly Sliced 2 c. Red Wine 1/4 c. Hungarian Sweet Paprika 4 ea Hungarian Wax Peppers, Stemmed, Seeded, and Thinly Sliced Crosswise 2 ea Vine-ripe Tomatoes, Cored and Cut into 1/2" wedges Kosher Salt and Freshly Ground Black Pepper To Taste Sour Cream and Gherkins, For Serving DIRECTIONS: 1. In a large saucepan, heat the lard over medium-high. Add the beef and cook, stirring, until brown and caramelized in spots, about 12 minutes. Using a slotted spoon, transfer the beef INGREDIENTS: INGREDIENTS: to a pan and return the pan to the heat. 12 ea Sacchettini Pasta 4 oz. Pasta Spaghetti 3 oz. Pork Jowl Guanciale 2 oz. Anchor Butter 2. Add the onions to the pan and cook, stirring, until lightly caramelized, about 5 minutes. 2 oz. Yellow Onion Diced 2 oz. Riserva Copper Kettle Parmesan Cheese 4 oz. Marinara Sauce 2 oz. Romano Cheese 3. Stir in the garlic, cook for 2 minutes, then return the beef to the pan along with the wine, 2 oz. Unsalted Butter 1 oz. Fresh Ground Black Pepper paprika, peppers, and tomatoes. Bring to a boil, reduce the heat to low, and cook, covered, 2 oz. Cheese Romano until the beef is tender and the sauce is reduced, about 2 1/2 to 3 hours.
DIRECTIONS: 4. Remove the pan from the heat and season with salt and pepper. DIRECTIONS: 1. In a sauté pan, add the butter. 5. Serve the stew over a bed of noodles. 1. In a sauté pan, add the guanciale and the onions. 2. When the butter is melted, add the cheese. 2. Cook for 5 minutes and add the marinara. 3. In a pot, boil the spaghetti for 7 minutes. Chef Jason Knapp 3. Add the butter and reduce the sauce. 4. Drain the spaghetti and toss with the sauce in a pan or bowl. 4. In a pot, boil the ravioli for 2 minutes and toss with the sauce. 5. Serve with fresh ground black pepper. 5. Serve with grated fresh romano cheese. Chef Tommaso Lestingi Ravioli With Lamb Six Cheese Ravioli with Lamb Ragout
INGREDIENTS: Lamb ragout: 5 ea Jumbo Round Cheese Ravioli 5 lb Lamb Shoulder, Boned, Trimmed and Cubed 4 oz. Lamb Shoulder Bone-In 1 lb Mirepoix (diced celery, carrots and onions) 1 oz. Arrezzio Basil Pesto 5 ea Cloves Garlic 1 oz. Riserva Copper Kettle Parmesan Cheese 1/4 c. Chopped Parsley 1 c. Marinara 5 c. Demi-glace Thyme, Rosemary, Sage Salt and Pepper
DIRECTIONS:
1. In a sauté pan, add the sauce. 2. Boil the ravioli and add to the sauce. 3. Serve the ravioli with parmesan crisp. 4. Drizzle with pesto and serve.
Ragout Directions: 1. In hot pan, add some olive oil, season lamb with salt and pepper, sear all the sides and remove. 2. Add the vegetables and cook for a few minutes. 3. Add the garlic, marinara, demi-glace and the herbs. 4. Add the lamb and bring to a boil, then reduce heat to a simmer and cover for 15 minutes. 5. Bake in the oven for 1 hour or until fork tender.
Chef Luigi Tripodi, Buckhead Curried Pork Belly Chicharrones
INGREDIENTS: 14 oz. Unsweetened Coconutmilk 2 Tbsp Asian Fish Sauce CHEF TIP: 2 Tbsp Soy Sauce 2 Tbsp Sugar To make slicing easier, slice the 1 1/2 tsp Curry Powder 1 tsp Kosher Salt pork belly while still semi frozen 1 tsp Ground White Pepper 2 lb. Sous Vide Pork Belly, Sliced Thin to keep meat and fat intact. Across the Grain into 2" long slices Cucumber Slices Lime Wedges Red Oonion Green Onion
DIRECTIONS:
1. In a medium saucepan, combine the first 7 ingredients. Whisk over medium high heat until the sugar is dissolved. 2. Once sugar is dissolved, lower heat to medium and reduce until sauce coats the back of a spoon. 3. While sauce is reducing, place fryer basket in fryer heated to 350ºF. Drop pork slices in batches to prevent sticking, Fry pork for 2-3 minutes until crispy all around and golden brown. 4. Drain pork on paper towels and then toss the slices into the reduced sauce. 5. Plate with cucumber, lime, red and green onion for garnish.
Corporate Culinary Team PREP TIME: 20 Min | COOK TIME: 5 Min | SERVINGS: 4 CHEF TIP: A unique take on fish tacos topped Wild Alaska Nashville Hot with a sandwich style slaw. Easy to execute. Crispy Fish Tacos Great for high volume!!
INGREDIENTS: 5 lb. Cabbage Greens Shredded with Carrots 2 ea Tortilla Flour Heat Pressed 4.5" 3 Tbsp Horseradish White Prepared 6 ea Pollock Alaska Bite Breaded Nashville Hot 1 Tbsp Spice Oregano Leaves 1 oz. Onions Red Jumbo Fresh (Julienne) 1/2 c. Sugar Granulated Extra-Fine Cane 1 oz. Brussels Sprout Shaved 3 c. Mayonnaise Heavy Duty Southern Style 1/2 c. Vinegar White Distilled 50 Grain Salt Kosher Flake Coarse Spice Pepper Black Coarse Ground
DIRECTIONS: Horseradish slaw: 1. Mix together, cabbage, horseradish, oregano, sugar, mayo, vinegar, salt & pepper to taste.
2. Julienne red onions. Set aside.
3. Deep fry pollack bites following box directions.
4. Deep fry brussels sprouts,
Assemble tacos: Gently warm tortilla in oven, on grill or flat top. Per taco: 3 Pollack bites, 1 oz. slaw, crispy onions & brussels sprouts
Chef Bonnie Ray PREP TIME: 15 Min | COOK TIME: 7 Min | SERVINGS: 1 Cobia Crudo
INGREDIENTS:
2 oz. Blue Cobia Portion 1/8 ea Orange Fresh 1/8 ea Grapefruit 1 oz. Onion Red 3 oz. Vingar Cham Franc 4 oz. Sugar 1 oz. Shorlin Oil Olive EVOO Garnish Green Micro Chef Mix 1/2 oz. Pork Skin Rind
DIRECTIONS:
Cobia: Slice very thin and arrange on a chilled plate. Keep cold.
Pickled onion: 1. Bring 2 oz. of vinegar and the sugar to a boil. 2. Pour over the sliced onion and let them sit at room temperature for 15 min. Drain and chill. 3. Fry the pork rinds until crispy, 7-8 min. 4. Season with salt and pepper, let chill and crumble. 5. Segment the orange and grapefruit, reserve 2 oz. of their juice and combine with the remaining vinegar and the olive oil. 6. Dress the cobia with the marinade, season with salt and pepper. 7. Garnish with the segments, pork rinds, pickled onions and micro greens.
Chef Luis M. Reyes PREP TIME: 10 Min | COOK TIME: 20 Min | SERVINGS: 1 Korean Pork Belly Bites
INGREDIENTS: Korean-BBQ Glaze Togarashi-Vegetable Slaw 2 ea Garlic Cloves (Minced) 1/4 c. Rice Vinegar 1 c. Brown Sugar 2 Tbsp Granulated Sugar 1/2 c. Soy Ssauce 2 Tbsp Sesame Oil 2 Tbsp Chili Garlic Sauce 2 tsp Togarashi Seasoning 1 Tbsp Rice Wine Vinegar 1/2 c. Thinly Sliced Napa Cabbage 1 tsp Sesame Oil 1/4 c. Julienned Carrots 1/2 tsp Fresh Grated Ginger 1/4 c. Julienned Cucumber 2 Tbsp Cornstarch 1/4 c. Thinly Sliced Red Onion Roasted garlic and chili naan DIRECTIONS: For Serving: 12 Sysco Classic Fully Cooked Sous Vide Pork Belly Mini Slabs 1/4 c. Unsalted butter 12 Baker’s Source® Imperial Roasted Garlic and Chili Petite Naans 2 green onions, thinly sliced 2 teaspoons toasted sesame seeds 1 teaspoon red pepper flakes
Togarashi-Vegetable Slaw: In medium bowl, whisk vinegar, sugar, oil and seasoning; add cabbage, carrots, cucumber and onion and toss to combine. Cover and refrigerate for up to 3 days.
Korean-BBQ Glaze: 1. In small saucepan, heat garlic, brown sugar, soy sauce, chili garlic sauce, vinegar, oil and ginger to a simmer over medium heat. 2. In small bowl, whisk cornstarch and 1 tablespoon water; whisk into brown sugar mixture. Cook 8 minutes or until it thickens, whisking occasionally. Cool; cover and refrigerate for up to 1 week. 3. To serve: Grill 3 pork belly mini slabs over mediumhigh heat 3 minutes, turning once; brush slabs with 2 Tbsp Korean-BBQ Glaze. On flat-top griddle, heat 1 Tbsp butter over medium-high heat; add 3 naans and cook 2 minutes or until toasted, turning once. 4. Top naans with grilled pork belly and 3 tablespoons TogarashiVegetable Slaw. Garnish with green onions, sesame seeds and red pepper flakes. Corporate Culinary Team Pickled Shrimp Mexican Fish Tacos
INGREDIENTS: INGREDIENTS: 3 c. Sour Cream 8 ea Large Eggs 2 1/2 Shrimp 3/4 c. Fresh Llime Juice 1 c. Flour 1/2 c. Celery Leaves 2 Tbsp Hot Sauce 2 c. Vegetable Oil 1/4 c. Pickling Spice 5 lb. Portico Cod Fillets (cut lengthwise into 48 6" Corn Tortillas 3 1/2 tsp Salt quarters and then crosswise in half) 3 qt Shredded Red Cabbage 1 qt Yellow Cornmeal 1 1/2 qt Crumbled Queso Fresco 1. Cook raw shrimp using the above ingredients. 1 1/2 Tbsp Ground Ancho Chile Powder 1 qt Loosely Packed Fresh Cilantro Leaves 2. DO NOT OVERCOOK! 2 1/2 tsp Kosher Salt Lime Wedges for Garnish (optional) 3. Drain. 2 tsp Ground Black Pepper
Marinate in the following: 2 c. Sliced Onions 8 ea Bay Leaves 1 1/4 c. Canola Oil DIRECTIONS: 3/4 c. White Vinegar 2 1/2 tsp Capers and Juice 1. Combine sour cream, lime juice and hot sauce; cover and refrigerate up to three days 2 1/2 tsp Celery Salt 2. Pat fish dry with paper towels. In wide, shallow container, combine cornmeal, 1 1/2 tsp Kosher Salt chile powder, salt, pepper. In second wide, shallow container, whisk eggs. Place flour in Dash Tabasco third shallow container.
Pour marinade over cooked shrimp and let chill for 2 days. 3. Dry fish in flour, then in eggs, allowing excess to drip off, then dredge in cornmeal mixture, turning to coat both sides and patting so mixture adheres. Corporate Culinary Team 4. Pace on parchment-lined sheet trays.
Sysco Foodie Shakshuka Beyond Sausage Breakfast Pizza Pizza
INGREDIENTS: INGREDIENTS: For Shakshuka For Pizza 1 ea Cauliflower Crust 3 Tbsp Extra Virgin Olive Oil 1 ea Cauliflower Pizza Crust 1 c. Anchor reduced cream 1 ea Medium Onion (1/2 Dice) 6 oz. Shakshuka Sauce 4 Tbsp CES Basil Pesto 1 ea Red Bell Pepper (1/2 Dice) 4 ea Shell Eggs Salt and pepper to Taste 1 ea Yellow Bell Pepper (1/2 Dice) 2 Tbsp Feta Cheese 3 ea Jalapeno, (1/4 Dice) – seeds removed 2 c. Arugula 1 ea Beyond Sausage (Cooked and sliced into rounds) 3 ea Garlic Cloves, Thinly Sliced 1 1/2 Tbsp Olive Oil 6 ea broccolini (trimmed to 2-3 inches, blanched and shocked) (Separated into 1 Tbsp and 1/2 Tbsp) 1 1/2 Tbsp Paprika 1/4 lb. Fresh Mozzarella (Sliced into rounds) 2 tsp Ground Cumin 1 ea Juice of Lemon 3 oz. Peppadew Red Peppers 30 oz Canned Whole Peeled Tomatoes Salt and Pepper to Taste 1 Tbsp Olive Oil (Crushed by hand) Salt and Pepper to Taste DIRECTIONS: DIRECTIONS: For Pesto Cream 1. In a small saute pan, reduce anchor cream by half over medium heat. For Shakshuka Once reduced, whisk in CES basil pesto. 1. Heat olive oil in a saute pan over medium heat until hot. Add onion, bell peppers and jalapeno. 2. Sweat vegetables over medium low heat for 10 minutes or until very soft but not browned. 2. Season with salt and pepper and chill. 3. Increase heat to medium high and add garlic. Cook for an additional 1 minute to soften—but not burn–garlic. 4. Add paprika and cumin and cook for an additional 30 seconds to toast spices. 5. Add tomatoes and stir to combine. For Pizza 6. Reduce heat to a simmer for 12 minutes, then season with salt and pepper. 1. Place Cauliflower crust onto sheet pan or pizza screen. For Pizza 2. Spread the pesto cream evenly over pizza leaving 1/2 in border on outside of crust. 1. Thaw cauliflower crust and place onto sheet pan or pizza screen. 2. Evenly spread 6 oz. shakshuka sauce over crust, leaving 1/2 in around outside. 3. Arrange ingredients evenly around pizza. 3. Using a spoon, make 4 wells for eggs around pizza. Break eggs directly into the 4 wells making sure to keep yolk intact. 4. Brush outer edge of crust with the olive oil. 4. Season eggs with salt and pepper. 5. Sprinkle feta evenly around pizza. 5. Bake at 450ºF in a convection oven until cheese is melted and crust is browned. 6. Using the 1 Tbsp olive oil, brush the edge of the crust to promote browning. 7. Place into a 450ºF convection oven and cook for 15 minutes or until egg whites are set and yolk is still runny. Sysco Foodie 8. While pizza is cooking, toss the arugula with the 1/2 Tbsp olive oil, juice of 1 lemon and salt and pepper to taste. 9. When pizza is ready to serve, pile arugula salad in the center of pizza. Sysco Foodie CHEF TIP: Seasonal Berry & This salad can be given the option Simply Meatballs Wild Grain Salad of shrimp, chicken, salmon etc With Walnut Romesco
INGREDIENTS: INGREDIENTS: 1/4 c. Feta Cheese Sauce 1/4 c. Seasonal Berries 3 Tbsp Chopped Walnuts 2 Tbsp Pepitas 1 ea Small Red Bell Pepper, Halved, Seeds Removed 1 c. 5 Grain Salad Blend 1 ea Medium Tomato, Cored 1 1/2 oz. Kale Crunch 1 ea Garlic Clove, Unpeeled 2 oz. Arcadian Blend Lettuce 1 Tbsp Olive Oil 2 1/2 oz. Blackberry Peppercorn Vinaigrette 1 Tbsp Sherry Vinegar 1/2 tsp Chipotle Chile Powder or Chili Powder 1 1/2 tsp Finely Chopped Parsley 1/2 tsp Sweet Paprika DIRECTIONS: Kosher Salt, Freshly Ground Pepper
1. Place berries on bottom of beaker. Meatballs 2. Top with feta, then pepitas, top with grain salad. Simply Meatball 3. Add kale crunch and 1 oz. Arcadian blend. Corporate Culinary Team 4. Place 1 oz. Arcadian blend in a chilled serving bowl. 5. Add 1 1/2 oz. vinaigrette to the beaker. 6. Place a cover over the beaker and shake live in front of customer. 7. Theatrically empty the beaker into the salad bowl and finish with a slight drizzle of 1 oz. dressing live.
Chef Shannon Newman PREP TIME: 10 Min | COOK TIME: 6 Min SERVINGS: 1 Beyond Protein Beer Battered Wild Alaskan Breakfast Bowl Pollock Taco with Franks Red Hot Fries
INGREDIENTS: INGREDIENTS:
– Vegetable Riced Confetti Blend 6 ea Beer Batterd Pollock 2 ea 6" Flour Tortillas Casa Solana – Egg Shell LG GR AA USDA WHT 4 oz. Super Kale Slaw 6 oz. Skin on 1/4 in French Fry – Beyond Sausage Vegetarian Italian Hot 1 Tbsp Red Bell Pepper (1/4 Diced) 1/2 tsp Franks Red Hot Dry Rub – Supremo Cheese Queso Fresco 2 tsp Green Onion Sliced Thin 4 ea Cilantro Leaves – Fresh Vegetable Mix Slaw Power Blend 1 tsp Rice Wine Vinegar 2 ea Lime Slices – Salsa Jalapeno Fire Roasted Corn 1 tsp Mayonnaise – WHLFCLS Cream Salt and Pepper to Taste – Fresh Lime Freshour Cultrd Grade A – Coarse Kosher Salt – Coarsely Ground Black pPepper
DIRECTIONS: DIRECTIONS:
1. Squeeze the juice of 1/2 lime and mix with 2 Tbsp of sour cream. 1. Fry the beer battered cod according to package directions. 2. Mix thoroughly and reserve. Make sure that the Beyond Sausage is 2. Fry the French fries according to package directions. thawed and sear over high heat until skin caramelizes. 3. While the fish and fries are cooking, combine the mayonnaise and vinegar and whisk until smooth, then combine the 3. HoldSteak the Vegetable Confetti for 4 minutes. Season with slaw mix, red bell peppers and sliced green onion. Fold together until fully incorporated. Salt/Pepper and 1 Tbsp of olive oil. mix. 4. Drain fish and fries on paper towels. 4. In simmering water with white vinegar crack an egg and let simmer for 5 minutes. Don’t peek! Pull with a slotted spoon. 5. Season French fries with the red hot seasoning. 5. To build the bowl, fill 1/2 of the container up with the rice confetti. 6. Build tacos with cod pieces in the bottom and top with the slaw mixture. Dividing the bowl into sections, place the cheese, sausage, and poached egg. Finish with the salsa, sour cream, and a squeeze 7. Garnish with cilantro leaves and lime slices. of lime juice. Sysco Foodie Chef Paul J. Morrison PREP TIME: 15 Min | COOK TIME: 7-8 Min SERVINGS: 1 Beyond Scotch Egg With Cilantro Pesto
INGREDIENTS:
2 ea Large Grade AA Eggs For pesto 1 c. All Purpose Flour 1/4 c. Extra Virgin Olive Oil 1 c. Japanese Toasted Panko Bread Crumbs 1/4 c. Fresh Parsley 1 ea Vegetarian Original Sausage Brat Link 1/4 c Blanched Slivered Raw Almonds 1 oz. French Whole Mustard 1 ea Fresh Peeled Garlic Kosher Salt & Ground Black Pepper as needed 1 tsp Lemonade Sweet & Sour Juice Kosher Salt & Ground Black Pepper as needed
DIRECTIONS:
For Scotch egg: 1. In a small saucepan bring water to a boil; using a spoon carefully add the eggs to boiling water. Let eggs cook for 8 minutes. Remove from heat and place the egg in an ice bath for 15 minutes. Gently crack shells and carefully peel under cold running water. Pad them dry and place on the refrigerator. 2. Place flour and breadcrumbs into two separate bowls. Remove casing and divide sausage into 3 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay the egg on top of sausage and wrap sausage around boiled egg. Whisk remaining 1 egg in a medium bowl. Roll the egg wrap with beyond brat sausage into flour, then dip into whipped egg. Roll into bread crumbs to coat. 3. Deep fry eggs at 350°F, until sausage is cooked through and breading is golden brown and crisp 4-5 minutes. Use a slotted spoon to transfer eggs to paper towels to drain.
For pesto: 1. Combine oil, cilantro, parsley, almonds, and garlic in a blender. Pulse until finely chopped. 2. Transfer cilantro pesto to a small bowl. Stir in lemon.
Chef Juan Rosado PREP TIME: 20 Min | COOK TIME: 25 Min | SERVINGS: 1 Vegan Cauliflower Crust Tlayuda
INGREDIENTS: 1 ea Cauliflower Pizza Crust 3 oz. Mini Cauliflower Florets 5 oz. Black Beans 2 oz. Jalapeno Pepper 4 oz. Vegan Mozzarella Shredded Cheese 1 oz. Micro Cilantro Greens 4 oz. Chopped Slaw Cabbage 2 oz. Extra Virgin Oil Olive 2 oz. Red Onions 1 ea Whole Fresh Limes 7 ea Red Roasted Marinated Tomato Wedges Kosher Salt & Ground Black Pepper to taste 3 oz. Roasted Corn
DIRECTIONS:
1. Cook 3/4 can of fully cooked black beans a little longer in its own liquid till beans soften and can be turned into a spreadable paste. Season with salt and pepper to taste. Cool bean rapidly, store properly and hold for service. (Save some whole beans for garnish.) 2. Cook off soyrizo and season to taste then cool rapidly, store properly and hold for service. 3. Thinly shave cauliflower florets on a mandolin and place in ice bath for 5 minuets to get nice and crisp. Then pull from ice bath and placed on paper towels in acontainer to dry off before serving on tlayuda. 4. Brush evooon cauliflower crust and grill over open flame to add color . 5. Add black bean paste to crust then top with vegan cheese, chorizo and place in oven for 7 to 10 minuets so it can crisp crust and warm up toppings. 6. To garnish toss cabbage slaw in evoo and lime juice lime zest. Season with salt and pepper to taste, also adding sliced onion, sliced jalapeno, shaved cauliflower, black beans, corn, roasted tomato, and micro cilantro.
Chef Benjamin Udave PREP TIME: 30 Min | COOK TIME: 10 Min | SERVINGS: 8 Slices Fatteh Hummus
INGREDIENTS:
1 1/2 c. Chickpeas, Divided Parsley 1/2 c. Vegan Yogurt + Extra for Drizzling Mint 1 1/2 Tbsp. Tahini Pine Nuts Garlic Cashews Lemon juice Smoked Paprika Cumin Radishes and Olives for Serving Pita Pomegranate (optional) Olive oil for toasting and cooking Salt and pepper
DIRECTIONS:
1. Chop the pita into irregular shapes, toss in olive oil and toast in pan at 350ºF until browned and crispy, 12-15 minutes. Remove from heat and set aside to cool. 2. Heat olive oil in skillet over medium heat and add chickpeas and garlic. Cook, infusing chickpeas with garlic and after cooking for 3-4 minutes add cumin and salt. Set aside to cool. 3. Toss the pine nuts and cashews with a touch of olive oil and salt, toast in oven on separate pans until nutty, do not burn. 4. To plate, toss chickpeas and toasted pita bread together; place pita mixture on plate. 5. Spoon vegan yogurt all over pita mixture, top with parsley, toasted nuts, and chopped mint. 6. Dust with smoked paprika and serve with olives, radishes and mint. 7. Garnish with pomegranate seeds.
OPTIONAL: Top with crumbled and cooked Beyond Spicy Italian Sausage
Chef Ojan Bagher CHEF TIP: The smash burger method is the secret to crispy, crackly burger Southwest Burger edges and a juicy center. Smash during first 15-20 seconds, and never after this point of cooking, to avoid moisture/flavor loss and develop thin crispy, lacey edged patty perfection.
INGREDIENTS: 1/2 c. Mayonnaise 3 oz. Bacon Bits Real Cooked .375” Gas Flushed 1-1/2 tsp Franks Red Hot Original Seasoning 6 ea Sharp Cheddar Cheese Sliced 1/2 tsp Parsley Flakes 3 ea 5" Sliced Brioche Bun 1 lb. Ground Beef 81%-19% 6 ea Better Burger Lettuce Leaf 3/4 tsp Course Kosher Salt 6 oz. Sliced Red Onion 1/4 tsp Ground Black Pepper 6 oz. Sliced Fresh Tomato 1/2 tsp Granulated Garlic 6 oz. Breaded Avocado Slices 6 oz. Roasted White Corn & Peppers Vegetarian Blend
DIRECTIONS:
1. Combine mayo, red hot seasoning, and parsley. Cover, label, date, refrigerate <40ºF. 2. Portion beef into three 5.3 oz. burger balls. 3. On pick-up, place burger ball on 350ºF flat grill and smash out to 6" circle during the first 20 seconds of cooking using a grill spatula. Do not smash after this point. Season with salt, pepper, and garlic. Sear 2.5 minutes, then flip and cook 2.5 minutes on the other side. Top with 2 slices of sharp cheddar cheese. Use digital thermometer to verify internal temp >155ºF. 4. While grilling burger, sauté bacon bits and corn blend over med high heat until hot, 3-5 min. 5. Fry 3 slices of avocado at 350ºF for 3 minutes in deep fryer. Sauté bacon bits and corn blend over med high heat until hot, 3-5 min. 6. Toast bun on flat grill for 2 minutes or until golden. 7. To assemble, spread 1 oz. of red hot mayo on each of the top and bottom bun. Top bottom bun with burger, then bacon/corn, then 2 slices of lettuce, 2 slices of tomato, about 4-5 onion ring slices, and 3 fried avocado slices. Top with bun and hold together with a skewer, pick, or steak knife. 8. Serve immediately.
Chef Ian Wagner PREP TIME: 15-20 Min | COOK TIME: 5-6 Min | SERVINGS: 3 Burgers Chipotle Beyond Brat Arepa Sliders
INGREDIENTS:
2 1/2 c. White Corn Meal Mix 1 oz. Heavy Cream 1 c. Water 1 Tbsp Ancho Chile Pepper 1 tsp Kosher Salt 1/2 ea Chipotle Pepper in Adobo 1/4 ea Head of Tear Drop Cabbage 1 oz. Diced Tomato 1/4 c. Cilantro Lime Vinaigrette 3 ea Avocado Slices 1 ea Beyond Brat 2 oz. Chihuahua
DIRECTIONS:
1. Mix corn meal water and salt together and let rest for at least 20 minutes (makes 11 cakes only three needed for this plate). 2. Shred tear drop cabbage and mix with cilantro lime vinaigrette let sit for 10 minutes. 3. Remove skin from brat and dice. 4. Sauté the brat 3/4 of the way through add cream, cheese, chipotle and ancho chile powder. 5. Form the corn meal mix into 2 oz. patties and fry till golden brown then slice in half. 6. Build the brat mixture on the arepe. Top with the cabbage, tomato and avocado and serve.
Beyond Meat PREP TIME: 30 Min | COOK TIME: 7 Min | SERVINGS: 1 Seared Vegan Sausage & Roasted Peruvian Street Cart Ceviche Cauliflower Korma With Sweet Potato and with Jeweled Jasmine Rice and Grilled Toasted Corn Cauliflower Flatbread
INGREDIENTS: INGREDIENTS: 4 ea. Beyond Sausage Hot Italian 1 ea 1” Cauliflower Florets 14 oz. Fresh Turbot or Cobia 1 1/2 tsp Ají Limo Paste 2 Tbsp Olive Oil 2 Tbsp Olive Oil 1 ea Small Sweet Potato 2⁄3 c. Very Thinly Sliced Red Onion 1 1/2 c. Jasmine Rice 1 tsp Kosher Salt 3⁄4 c. Fresh Orange Juice 2 Tbsp Cilantro Leaves, Finely Chopped 1 1/2 Tbsp Vegetable Oil 1/2 tsp Black Pepper 2 Tbsp Sugar 1/3 c. Leche de Tigre 3 Tbsp Finely Chopped, Peeled Fresh Ginger 1/4 tsp Granulated Garlic 1/3 c. + 3 Tbsp Lime juice, divided 1/2 c. Choclo (large-kernel Peruvian 1 ea Garlic Clove, Minced 2 c. Confetti Vegetable Blend 3 Tbsp Passion Fruit Purée or Strained corn), Blanched According to 3 c. Vegetable Stock 12 oz. Spicy Nothings Korma Sauce Fresh Passion Fruit Pulp Package Directions, Then Chilled 1 tsp Kosher Salt 1 ea Simply Cauliflower Pizza Crust Kosher Salt and Ground White Pepper 1/2 c. Toasted Chullpi Corn Crispy Quinoa
DIRECTIONS: Beyond Sausage: 1. Thaw Beyond Sausage according to package directions. 2. Heat sauté pan over medium high heat and add oil. DIRECTIONS: 3. Sear off Beyond Sausage on all sides until heated through. Remove from heat and keep warm. 1. At least 2 hours and up to 1 day before serving, rinse the fish. Pat dry. Cut into 1/2” cubes. Roasted Cauliflower: Spread out on a baking sheet and refrigerate, uncovered, for 2 hours or up to 1 day. 1. Heat oven to 425ºF. (If longer than 2 hours, top with parchment paper.) 2. Toss florets with olive oil and seasonings. 3. Place in oven and roast for 20-25 minutes until al dente and golden brown. Set aside and keep warm. 2. Make the sweet potato: Set a steamer in a small pot and add the potato. Cover and steam over medium heat until barely softened, 10–12 minutes. Remove and let cool slightly. Discard Confetti Jasmine Rice: the peel, then cut the potato into 1⁄2-inch slices. 1. Place rice in small saucepan, rinse under cold running water until water runs clear. Drain. 2. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, 3. In a medium skillet, combine the orange juice, sugar, 3 Tbsp of lime juice, and the passion about 30 seconds. fruit; bring to a simmer over medium heat. Cook at a low simmer until syrupy, 8–10 minutes. 3. Add rice and stir 3 minutes. Stir in stock and salt. Add the potato slices and cook, flipping and basting with the sauce occasionally, until the 4. Bring to boil. Reduce heat to low, cover and cook until rice is tender, about 15 minutes. Remove from potato is tender and the liquid is reduced to a thick glaze, 10–14 minutes more. Transfer to a heat, let stand covered 10 minutes. shallow bowl, cover with plastic wrap, and chill. 5. While rice is sitting covered, heat a saute pan over medium high heat. Add 1 Tbsp olive oil. Add the 4. To serve, in a chilled bowl, add the fish and a pinch each of salt and white pepper. confetti vegetable to the oil and saute for 3-5 minutes over medium heat. Season with salt and pepper. Let stand for 30 seconds, then add the remaining lime juice and ají limo paste, and stir for 6. Fluff rice with fork. Fold in confetti vegetable blend. Korma Heat spicy nothing Korma sauce over low 10 seconds to combine. Stir in the onion, cilantro, and 1/3 cup of the prepared leche de tigre heat in a small saucepan until simmering and add the roasted cauliflower, keep warm. (save any remaining liquid for another use). Grilled Cauliflower Flatbread: 5. Place a few slices of glazed sweet potato beside the fish, then add the choclo andchullpi 1. Thaw Cauliflower pizza crust and heat charbroiler to medium high heat. corn in piles around the plate. Sprinkle with the crispy quinoa, if using, and serve immediately. 2. Brush flatbread with olive oil on both sides and place onto charbroiler and grill until grill marks form, flip and grill the second side. Corporate Culinary Team 3. Remove from charbroiler and slice into desired serving sizes. Corporate Culinary Team Peruvian Street Cart Ceviche Roasted Salmon Persian Tamarind- With Sweet Potato and With Black Garlic Aioli and Barramundi Toasted Corn Basil Gremolata
INGREDIENTS: INGREDIENTS: For Gremolata: For Black Garlic Aioli: 6 tbsp. olive oil, plus more for greasing 4 oz. Italian Flat Parsley, Chopped Fine 24 ea Cloves Black Garlic 1⁄2 cup barberries 1 oz. Fresh Basil, Chiffonade 6 ea Cloves Raw Garlic 1 large yellow onion, thinly sliced 2 ea Lemons and Zest 5-6 ea Pasteurized Egg Yolks, Tempered 1⁄4 cup tamarind paste 3 Tbsp Rinsed capers, Chopped 3 tsp Lemon Juice 4 garlic cloves, minced 1/2 c. Olive Oil 3 c. Extra Virgin Spanish Olive Oil 1⁄3 cup minced cilantro 1 Tbsp Tarragon Vinegar or Red Wine Vinegar Kosher Salt to Taste 1⁄3 cup minced parsley Crushed Red Pepper 1⁄3 cup minced tarragon Kosher Salt to Taste Lime wedges, for serving 4 barramundi, fillets skin on Kosher salt and freshly ground black pepper DIRECTIONS: DIRECTIONS: Lightly season portions of Salmon for tasting. Prepare oven for oven searing. 1. Heat oven to 375°F. Grease two baking sheets and set aside. For Gremolata: 2. Soak barberries in warm water for 30 minutes and drain. 1. Add chopped parsley, basil, lemon zest, Lemon juice, vinegar and olive oil to food processor and 3. In a large skillet over medium-high, heat 3 Tbsp olive oil. Add the onions and cook until pulse to blend. Season to taste black garlic aioli, raw garlic, egg yolks, lemon juice, olive oil, and salt. brown, about 10 minutes. Lower the heat to medium and cook, stirring occasionally, for 30 minutes more, until dark brown and caramelized. Add the barberries, almonds, For Black Garlic Aioli: tamarind, and garlic, and cook until fragrant, about 10 minutes. Remove from heat and 1. Finely mince cloves of black garlic and finely dice raw clove of garlic, add both minced garlics stir in cilantro, parsley, and tarragon. to a mortar and using a pestle pound down on the garlics until you form a paste. 4. Season fish with salt and pepper. Rub each fish with about 1/2 cup stuffing and brush 2. Add 5 egg yolks at room temperature. Season with sea salt and add about 3 tsp of with remaining olive oil. Bake for 15 minutes. Change oven setting to broil and cook an fresh lemon juice. additional 3 to 4 minutes, until the fish’s skin is golden. 3. Start slowly pouring in 3 cups of extra virgin Spanish olive oil while you mix all the ingredients together in a circular motion, once all the olive oil has been added you should have a mayonnaise Corporate Culinary Team like consistency (very important that you don´t stop stirring the mixture while you pour in the oil).
Chef Shannon Newman CHEF TIP: These empanadas can be served with Beyond Sausage Chimichurri or with your favorite salsa. They are Caribbean Empanadas great for an afternoon snack or appetizer.
INGREDIENTS:
1/2 c. Frozen, Sweet, Sliced Banana Plantains 1 pinch Ground Cumin 2 Tbsp Olive Oil 1 oz. Fresh Cilantro 1 oz. Sliced Yellow Onions 3 ea Vegetarian Sausage Brat Links 1 Tbsp Chopped Fresh and Peeled Garlic Taste Coarse Kosher Salt 1 oz. Red Bell Peppers (Diced) Taste Ground Black Pepper 1 oz. Green Bell Peppers (Diced) 3 ea Empanada Dough Pastry Sheets 1/2 tsp Whole Oregano Leaves (Mexican)
DIRECTIONS:
1. Dice plantain into 3/4" pieces. Then on a deep fryer, fry the plantains until deep golden brown. Remove plantains to paper towels and set aside. 2. Heat the oil in a large frying pan, add the diced onions, pepper and chopped garlic. Cook until the onions are soft. Add the oregano, ground cumin, and cilantro. Let cook for 2 minutes. Remove the skin from the beyond meat brat sausage and discard. Add Sausage to the pan with other ingredients. Stir and cook until the filling cooked. Add plantains and mix in gently. Season with salt and pepper. 3. Spoon about 1 1/2 Tbsp. Of the Beyond meat filling on the center of each empanada disc. Fold the empanada discs in half to form a half moon and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. 4. Deep fry empanadas at 350°F until golden brown. Transfer to paper towels.
OPTIONAL: 6 oz. EXTRA FIRM TOFU Pat the tofu dry and roll in a clean absorbent towel. Place a small cast iron skillet on top, let sit for 15 minutes. Unwrap tofu and crumble with a fork into bite sized pieces.
Chef Juan Rosado PREP TIME: 15 Min | COOK TIME: 10 Min | SERVINGS: 1 Build a Better Breakfast Start the Day Smooth and Fresh
STōK Cold Brew Mocha A mixture of almondmilk and
chocolate syrup infused with CO2 in an ISI canister and served over STōK black cold brew coffee. Silk® Almond Barista Collection
Blue Paradise Parfait Dairy-free coconutmilk yogurt layered with a grilled pineapple and mango compote and fresh blueberries. Garnished with candied cashews and toasted coconut shreds. So Delicious Dairy Free Vanilla Yogurt Alternative
Italian Berry & Basil Smoothie Creamy, dairy-free almondmilk blended with strawberries, blueberries, raspberries, blackberries and Genovese basil leaves. Finished with a hint of fresh lemon juice. Silk® Unsweetened Vanilla Almondmilk CHEF TIP: Offer creative add-ons for an Papas Bravas with up-charge, such as shrimp, sausage, Smoked Paprika Aioli bacon and assorted cheeses.
INGREDIENTS:
1 lb Fingerling Potatoes 1/4 ea Sysco Natural Yellow Bell Pepper, chopped 1/4 c. Arrezzio Olive Oil 1 Tbsp Sysco Imperial Parsley 1/2 tsp Smoked Salt 1/2 c. Murray’s Manchego Cheese 1/2 tsp Sysco Imperial McCormick Paprika 1/3 c. Mayonnaise 6 ea Sysco Natural Garlic Cloves, minced 1 tsp Sysco Supreme Cherry Vinegar 1/2 ea Sysco Natural Onion, medium, chopped Salt & Vinegar to taste 1/4 ea Sysco Natural Red Bell Pepper, chopped
DIRECTIONS:
1. Cut fingerling potatoes in half and rub with olive oil. 2. Sprinkle with smoked salt and 1/2 tsp of paprika. 3. Roast at 350° F for 20–25 minutes. 4. For aioli, brown half of the garlic in 1 tsp of olive oil and 1 tsp of paprika. Cool and fold into the mayonnaise. Season with sherry vinegar, set aside. 5. Next, heat 1 tsp of oil and sauté onion and remaining garlic with red and yellow peppers until softened. Toss sautéed vegetables with potatoes and Manchego cheese and place on a platter. 6. Drizzle with aioli and garnish with chopped parsley.
Sysco Foodie Cuban Burger
INGREDIENTS: OPTIONAL BRUNCH BURGER
4 oz. Grass Fed Burger Patty 5 oz. Grass Fed Beef Patties 2 oz. Mojo Pork Belly 1 oz. Sous Vide Pork Belly 2 oz Shaved Bolo Ham 1 ea Fried Egg 1 1/2 oz. Swiss Cheese 3/4 oz. Prairie Breeze Cheddar 2 ea Long Pickle Slices Crispy hash brown 1 oz. Mayo Mustard Blend French toast brioche or biscuit 4-6" Cuban Bread
DIRECTIONS:
1. Slice and marinate pork belly in mojo criolo overnight. Sear slices to build flavor and crisp. 2. Griddle burger patty to desired doneness. 3. Add Pork belly. Sear slices to build flavor and crisp. 4. Add Bolo ham to the grill to warm. 5. Top burger with pork belly, then shaved ham and swiss slices to melt. 6. Spread mayo blend to toasted Cuban bread top and bottom. 7. Place pickles on top side of bread. 8. Place burger on bottom half.
Sysco Foodie Ethnic Mash Ups BLT BAO Bun Mexican Street Corn Waffle Mash Up
INGREDIENTS: INGREDIENTS:
Sysco Pork Belly Sous Vide—Seasoned Waffle batter: Seasoning alteration—Tajin Lettuce greens Chorizo rendered Heirloom tomatoes or pickled green tomatoes Mexican street corn Kimchi Aioli Roasted sweet corn Sprouts—Shoots Chopped cilantro Crema- mayo- lime juice in squirt bottle For the Kimchi Aioli Cheese Cotija crumbles 1 c. Kewpie Mayo Tajin sprinkle 2 Tbsp Cilantro Lime wedge 1/2 c. Kimchee Puree 1 1/2 Tbsp Soy sauce For the Chorizo 1. Render the chorizo and drain the excess fat and set aside to cool. 2. Place waffle batter in iron, sprinkle with chorizo. Cook till crisp.
For the Elote 1. Roasted corn heated 2. Plate chorizo waffle 3. Top roasted corn, crema, cilantro, cotija, and tajin 4. Lime wedge and cilantro leaves on top. Serve immediately!
Corporate Culinary Team Chicken & Waffle Mash Up
INGREDIENTS:
3 1/4 c. Bakers Source Belgian Waffle Mix 2 c. Water 1 Tbsp Sysco Classic Kosher Salt 3 Tbsp Franks Red Hot Seasoning 20 oz. CES Chicken Twists (pre-fried and chopped) 15 ea Chicken Twists 10 oz. Blue Cheese Crumbles 5 tsp Mikes Hot Honey 5 oz. Thinly Sliced Celery
DIRECTIONS:
1. Mix bakers source Belgian waffle mix with the kosher salt and franks seasoning. 2. Slowly mix in water. 3. Spray preheated 7 inch Belgian waffle iron with nonstick spray, scatter 4 oz. cooked and chopped chicken twists onto waffle iron. 4. Pour 5 oz. batter on top of chicken twists. 5. Sprinkle 2 oz. blue cheese crumbles on to waffle batter. 6. Close lid. Wait 10 seconds and turn over. 7. Cook approximately 3-5 minutes depending on waffle iron. 8. While waffle is cooking, in a 350ºF fryer, cook the chicken twists for 2 1/2 minutes. Drain. 9. Remove waffle from iron when finished cooking, top with hot chicken twists and sliced celery. 10. Drizzle with Mikes Hot Honey.
Chef Jason Knapp