Sysco Roadmap Recipes 2013 Spring

ROADMAPto Success

Branding Your Restaurant• How does your menu look• Logos, Color Schemes, Fonts• Buzz cards• Website, Facebook, Mobile App all in one with Ordereze• Promos, Coupons, Deals, Give Aways• Social Media Road Map

Local Products• Farmers Cow Connecticut Dairy and Eggs• Liuzzi Cheese from New Haven• Connecticut & Massachusetts Produce

Trends• Kids nutrition• Gluten free• Local products• Sustainable seafood• Grains

Technology• Chef Ref• Sysco counts• Sysco.com• Sysco market• Digitial dining

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OPEN HOUSEOPEN HOUSEOPEN HOUSEOPEN HOUSEOPEN HOUSE

roadmap to success

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Helping Our Customers SucceedWhat’s New • Introducing New Specialty Products• Farmers Cow Milk & Eggs from Connecticut• Gluten Free Entrées• New Salad Dressings• Fresh Cut French Fries

Fact or Myth• Food Cost vs Gross Profi t• Menu Engineering• Is that Case really Cheaper?

Brand Advantage• Quality assurance with Sysco• Sustainable Products• High tec Tools for Fighting Food Fraud

Protein Solutions• Certifi ed Angus Beef Brand®• Using High Quality Beef with Less Expensive Cuts

ROADMAPto Appetizers

2

Bu� alo Chicken Mac and Cheese

Total time-10 minServes-12

A new twist on the classic we all love, with just a bit of a bite!

INGREDIENTS:

• 1 tray Stou� er’s® Mac and Cheese #1016849• 1.5 lb. Tyson® Chicken Nugget Breaded

#1133826• 1/2 cup Franks® Red Hot #7524051• 1/2 cup Saputo® Crumbled Bleu Cheese

COST ANALYSIS:

PRICE 6.99COST 2.75PROFIT 4.25

PROCEDURE:

1. Cook macaroni & cheese by directions. 2. While macaroni & cheese is cooking, bake & julienne chicken. 3. Combine macaroni & cheese, chicken and hot sauce. 4. Top with crumbled bleu cheese and serve.

Wing Bar


Nice jumbo wings with a nice selection of dipping sauces

INGREDIENTS:

• 5 lbs. – Tyson® Jumbo Cooked Wings #7799059• 6 oz. – Minor’s® Bourbon Sauce #751180• 6 oz. – Minor’s® General Tso’s Sauce #6031741• 6 oz. – Minor’s® Honey Citrus Pepper #6852752

COST ANALYSIS:


PROCEDURE:

1. Pre-heat fryer to 350F.2. Fry wings for 5 minutes to heat. (remember they are fully cooked already)3. Assemble sauces in ramekins on a platter.4. Serve as an appetizer.

FromAdvantageWaypoint


Baked Lobster Mac & Cheese Appie for Two

INGREDIENTS:

• Country Chef 6” Pie Shells#780764

• 4/4lb KTLCUSN Macaroni & Cheese#1533811

• 6/2 LB PORTPRM Lobster Meat CLW/KNKL VAC # 5841648

• 2/5 LB BBRLCLS Salad Coleslaw #5179262

COST ANALYSIS:


PROCEDURE:

Preheat oven to 350. Add two ounces of lobster meat to four ounces of Macaroni & Cheese to one 6 inch pie shell. Sprinkle with bread crumbs, drizzle with melted but-ter, and bake until golden brown, approximately 20 -25 minutes. Serve with side of Cole Slaw and lemon wedge.

Popcorn Shrimp Basket


A fantastic small bar menu item or for the diner looking for a nice simple shrimp dish

INGREDIENTS:

• 6 oz. – Fishery Products® Popcorn Battered Shrimp # 2603249

• 1oz. – Franks® Sweet Chili Sauce• 4 ea. – Celery Sticks• 4oz. – Fred’s® Beer Battered Onion Rings

# 1755610

COST ANALYSIS:


PROCEDURE:

1. Pre-heat fryer to 375 degrees, once up to temp fry the popcorn shrimp till golden brown.2. Also fry the onion rings till golden brown.3. Serve the dish with Frank’s® sweet chili sauce for dipping.

3

Goat Cheese Flat BreadTotal time-15 min / Serves-1

Fresh Herb Flat Bread topped with caramelized onions and crumbled Goat cheese, black pepper and Extra Virgin Olive Oil.

INGREDIENTS:

• 1 slice of Herb Flat Bread #6820898 • 5 oz. Montchevre Goat Cheese Crumbles #4838704 • Fresh Black Pepper• 2 Tbsp Extra Virgin Olive Oil• 4 oz. Caramelized Onions

COST ANALYSIS:


PROCEDURE:

1. Place � at bread on baking pan2. Cover with goat cheese3. Place onions on top4. Add pepper and oil5. Bake until cheese starts to brown6. Cut and Serve

FromCarandoGourmet

From

Advantage

Waypoint

FromInfusion

Sales Group

Chobani Gorgonzola Crostini

Total time-20 minServes-6 (2 crostini a portion)

These crunchy crostini can be served as an appetizer with a salad or a side dish to any soup or entree. Quick, easy and tangy, these will keep your custom-ers guessing what that secret ingredient is.

INGREDIENTS:

• 4 oz. Chobani Non-Fat Plain Greek Yogurt#7271481

• 4 oz. Arezzio Crumbled Gorgonzola Cheese #8495412

• 12 Bakers Source Thin Baguette Slices, Toasted# 4427860

• 2 Tbsp. Dried Cranberries, Chopped• 3 ea. Dried Apricots, Thinly Sliced• Flakey Salt – To Taste

COST ANALYSIS:


PROCEDURE:

1. In a food processor, blend Chobani and Gorgonzola until smooth.

2. Spread on toasted baguette slices and � nish with dried fruit and sprinkle of salt

Around the WorldBoneless Wings

Sysco Classic FULLY COOKED Boneless Wings

All White Breast meat. One SKU can serve as the main ingredient to multi appetizers.

• Bu� alo Boneless Wings• BBQ Boneless Wings• Sweet & Sour Boneless Wings• General Tso’s Boneless Wings

INGREDIENTS:

• Sysco Classic Boneless Wings #8666164• Sysco Imperial BBQ Sauce #2728244• Franks Bu� alo red Hot Sauce #8641565• Asian M General Tso’s sauce #7842754• Sysco Imperial Sweet and Sour sauce #8112492

COST ANALYSIS:


PROCEDURE:

1. Take a case of Sysco boneless wings 2/ 5 lb. bags (approx. 160 pieces + or – 5%)

2. Deep fry chunks for 4 minutes

3. Mix 1 bag 80 pieces with 1 quart of sauceMakes 16 appetizers with 5 boneless wings in each

Recipe can be cut in half 40 pieces with 1 pint of sauce for 8 appetizers with 5 boneless wings or serve chunks dry with a sauce cup on the side.

For another idea place on a wooden skewer with Celery and or carrot slices in-between.

4

FromYankee Marketers

FromTurnerSales

ROADMAPto Salads

5

Baby Kale & Blue Cheese

A Unique blend of baby black, green & purple kale as well as baby arugula marinated red onions and crumbled blue cheese vinaigrette

INGREDIENTS:

• 2oz. Tuscan Kale Blend # 1949728• 1oz. Baby Green Kale # 1600258• 1oz. Medium Red Onion #1275007• 1oz. Blue Cheese Crumbles # 8495389• 1.5oz. Balsamic Vinaigrette # 8786780• 1tsp. Granulated Sugar # 2096162• 1tsp. Red Wine Vinegar # 4113056

COST ANALYSIS:


PROCEDURE:

1. Marinate slivered red onions in red wine vinegar & sugar over night.2. Toss all ingredients together with dressing and serve.

Pan Seared Citrus Grilled Salmon Salad

Pan Seared, herb crusted Atlantic Salmon with Baby Spinach and cit-rus salad

INGREDIENTS:

• 3 oz Fresh Salmon #9136193• 5 oz baby spinach #8474538• 1 each, tomato chopped #2203024• 2 oz sliced red onion #8399925• 4 oz mixed citrus wedges—mandarin orange

and grapefruit #8179897 & #8179996• 1 tsp Herb Seasoning #6297166• 2 oz White Balsamic Dress #7023666

COST ANALYSIS:


PROCEDURE:

1. Toss spinach, tomato, onion and citrus in bow with dressing. 2. Place in serving bowl. 3. Dredge salmon in herb season and pan sear salmon in saute pan very quickly. 4. Serve salmon hot or cold over the top of salad

From Your Friends

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From Your Friends

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Roasted Shrimp & Farro

Olive oil Roasted baby Shrimp tossed with toasted farro, baby arugula, roasted corn, bell peppers and charred salsa with just a touch of ranch dressing INGREDIENTS:

• 112ea. 71/90 ct Shrimp 7952310 • 5oz. Farro 6941367 • 1oz. Baby Arugula 7975374 • 3oz. Rst corn & pepper blend 8838922 • 1oz. Jalapeño salsa 2724607 • 1Tb. Ranch dressing 3609450 • 2oz. Olive oil 5655618

PROCEDURE:

1. Toss the shrimp lightly in olive oil, salt & pepper. 2. Roast in oven at 350 degrees for about 6-8 min then chill. 3. Cook the farro in lightly salted water about 20 minutes at a rolling boil remove, drain and chill. 4. Mix all

COST ANALYSIS:


Grilled Chicken & Bok Choy Salad

Grilled baby Bok Choy & Herb grilled chicken breast tossed with mango, tomato & red onion in a light citrus vinaigretteINGREDIENTS:

• 1ea. 6oz. Chicken breast 2436210 • 4oz. Baby Bok Choy 7716913 • 1ea. Mango Half 7258115 • 3oz. Vine ripe tomato 5343975 • 1oz. Red Onion 1094663 • 1oz. Wh Bals Zinfandel Dressing 7023666 • 1ts. Lime Juice 3865730 • 1Tb. Orange juice 3865896

PROCEDURE:

1Marinated chicken in olive oil and seasonings and grill. 2. Marinated Bok Choy and � ash grill to char the leaves, let cool and rough chop. 3. Toss together with remaining ingredients and serve with sliced chicken breast

COST ANALYSIS:


Poached Atlantic Salmon Salad

Poached Atlantic Salmon shaved over Arcadian lettuces, vine ripe tomato, Asian Pears, Chick peas and crumbled Feta cheese in a light house vinaigrette .

INGREDIENTS:

• 4oz. Fresh Salmon 6410757 • 3oz. Arcadian lettuces 1132050 • 2oz. Vine ripe tomato 5343975 • 1oz. garbanzo Beans 4062337 • 2oz. Asian pear 7103922 • 1oz. Feta Cheese 5518529 • 2oz. Greggorio Hse Dressing 4945721

PROCEDURE:

1. Cut salmon into medium size pieces and poach in in simmering salted water until cooked , remove from water and chill. 2, Assemble the salad in a bowl and crumble the chilled salmon into the greens. 3. Fold the salad gently to not over crumble the salmon and serve with toasted bread ingredients together and serve .

COST ANALYSIS:


6

From Your Friends

at

From Your Friends

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From Your Friends at

Chicken Waldorf Salad


This Classic Salad from the famous Waldorf Astoria, with a small twist. Perfect for Spring!

INGREDIENTS:

• 7 oz Tyson® Pulled White Chicken #6549869• 3 oz Simplot® Roasted Fuji Apples #6262389• _ oz MINOR’S® Culinary Cream• .2 oz Sysco Imp® Dried Cranberries #7102403• .2 oz Yelfarm® Glazed Walnut Pieces #6031714• _ oz. Greek Yogurt• 1 tsp. Lemon Juice

COST ANALYSIS:


PROCEDURE:

1. Mix together culinary cream, Greek yogurt and lemon juice and set aside.2. Dice up fuji apples place in stainless steel bowl add sliced celery, walnuts and cranberries.3. Mix all ingredients together, place on a bed of lettuce, top with the Tyson® chicken and serve.

Broccoli Slaw with Dried Fruits

Sweet & Crunchy broccoli slaw with a variety of dried fruits including cherries, apricots, cranberries & � gs as well as diced apples, mandarin oranges and crispy chow mein noodles in a light citrus vinai-grette

INGREDIENTS:

• 8oz. Fresh Broccoli Slaw #8749087• 1oz. Dried Cranberries #7102403• 1/2 oz. Dried Cherries #7102205• 1oz. Dried Apricot #4485611• 1oz. Dried Figs 4485645• 3oz. Gala Apples #1970938• 1oz. Chow Mein Noodles #4004438• 2oz. Mandarin Orange segments #3548385• 2oz. Caribbean mango dressing #9590878

COST ANALYSIS:


PROCEDURE:

Mix all Ingredients together, toss with dressing and let stand for 1 hour before serving.

7


From Your Friends

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ROADMAPto Sandwiches

8

Fire Braised Southwestern Chicken Flatbread Sandwich

Fire Braised Chicken thigh with Southwestern salad, cheese and whole grain � at bread

INGREDIENTS:

• 5 oz. Chicken thigh 1534452 • 1/2 ea WW Flatbread 7639236 • 3 oz southwest corn blend 8838922 • 3 oz Jack-Chdr cheese 8919086 • 3 oz Home Fried Chips 0357149 • 1/2 tsp Chipolte-Cinn seasoning 8488150

PROCEDURE:

1. Toss in a bowl, chicken, cheese and corn mix. 2. Place between � atbread. 3 Sear on � attop or in saute pan till cheese is melted.4. Fry chips and toss in a bowl with chiplote-cinnamon seasoning.

COST ANALYSIS:


“Real Deal” Steak Sandwich

Tender grilled Ribeye steak rubbed with garlic and olive oil, caramelized pepper & onions with crisp lettuce and horseradish chipotle aioli on toasted demi-baguette

INGREDIENTS:

• 15oz. Ribeye Steak #2 9460403• 1ea. Demi-Baguette 1219187 • 1tsp. Granulated Garlic 5935606 • 2ea. Fresh Sliced Tomato 6933147 • 1ea. Better Burger Lettuce 1591940 • 1Tb. Chipotle aioli 4856706 • 1tsp. Horseradish prepared 5974951 • 1oz. Assorted peppers 1121474 • 1oz. Yellow Onions 1094721

PROCEDURE:1. Pound ribeye pieces with a mallet until thin like scaloppini, rub with granulated garlic and set aside. 2. Saute on medium heat sliced peppers & onions until caramelized. 3. Mix together chipotle aioli & horseradish

COST ANALYSIS:


From Your Friends

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From Your Friends

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9

Total Time: 10 min / Servings: 1

INGREDIENTS:

• 1/4 Cup Sabra Hummus # 6683047 1-5lb• 1 BBRLCLS Plain 4oz Par baked Bagel

#6686117 12/6ct• 4 slices BBRLCLS Sliced Oven Roast Turkey

#1960434 4-2.5lb• _ cucumber peeled and sliced• 1 Plum Tomato sliced

PROCEDURE:

1. Spread Hummus over both sides of sliced bagel2. Layer turkey, Cucumber slices, Tomato slices and spinach on 1 slice of bagel 3. Top with second slice to form sandwich4. Cut in half and serve with favorite side

INGREDIENTS:

• Rich’s Multi Grain Sun� ower Panini Bread #5185038• 2 Slices Organic Eggplant• 2 Organic Plum Tomatoes cut in half and squeeze out

seeds• 3 Organic Scallions, trimmed• 2 Tbsp Organic Pesto Sauce• 1 oz. Organic Fresh Mozzarella Cheese, sliced slat and

pepper, to taste.• 4 Tbsp Organic Exra Virgin Olive Oil

PROCEDURE:

1. Place eggplant slices, plum tomato, and scallions in a large bowl. Toss with 3 Tbsp olive oil to coat, and season with salt and pepper. 2. Grill vegetables on charcoal grill until tender, then cool. 3. To build sandwich, spread 1 Tbsp of pesto on each slice of bread, and layer sliced cheese, and grilled vegeta-bles to form sandwich. 4. Brush each side of the sandwich with olive oil and grill on Panini grill until bread is crispy and cheese is melted.

COST ANALYSIS:


Total time-20 min / Serves-1

Jumbo crab cakes make for a delicious summer time sandwich, accompanied by a side of fries.

INGREDIENTS:

• 3 oz – Icelandic® Crab Cake # 9850454• 1 each – La Brea® Bakery Telera™ Roll # 0187668• 3 slices – Tomato• 2 leaves – Green Leaf Lettuce• 1 tsp – MINOR’S® Chipotle Concentrate• 1 oz – Mayo

PROCEDURE:

1. Sear crab cake till golden brown and � nish in the oven.2. Mix chipotle concentrate and mayo together in a mixing bowl to make the chipotle mayo.3. Spread the mayo lightly on both sides of the Telera™ Roll place tomato and lettuce and crab cake on the bread.

INGREDIENTS:

• 1ea. 6oz. Tuna steak 1625096 • 2ea. Sliced Fresh Tomato 6933147 • 2Tb. Rainbow Micro Greens 8013425 • 1oz. Rst Tomato Bruschetta 7601251 • 1Tb. Kalamata olives 5429766 • 1oz. Culinary Mayo 4002416 • 1ea. Telera Roll 0187668

PROCEDURE:

1.In a food processor pulse together the Bruschetta mix and mayonnaise to form aioli. 2. Season Tuna steak with salt & pepper and sear at High Heat about one min on each side. 3. Assemble sandwich and serve.

COST ANALYSIS:


Organic Fire Roasted Vegetable Panini

COST ANALYSIS:


Turkey Hummus Bagel Sandwich

COST ANALYSIS:


Crab Cake Sandwich

Ahi Tuna Ciabatta

FromInfusion

Sales Group


FromSloan Sales From Your

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INGREDIENTS:

• 4oz. Fire Braised Chicken 1761698• 2oz. Diced Tomato 1371012• 1oz. Green onion 7350788• 2oz. Corn & Pepper Blend• 3oz. Cheddar Jack Cheese 2406189• 1ea. Garlic tortilla wrap 5447313• 1Tb. Natural Sour Cream 1203207• 1Tb. Chipotle aioli 4856706

PROCEDURE:

1. Mix � rst � ve ingredients together and spread over half of the tortilla, fold tortilla over and bake in 375 degree oven for about 6-8 minutes until golden and crispy. 2. Remove from oven and lay on char broiler for 5-10 seconds to score grill marks into the tortilla. 3. Slice into 4 wedges and drizzle with chipotle aioli.

INGREDIENTS:

• 5oz. Fresh Roasted Turkey #8401892• 1oz. Mascarpone Cheese #2389153• 1tsp. Vegetable Seasoning #6297166• 2oz. Red & Yellow Pepper strips #7615941• 1/2 oz. Arcadian lettuces #1132050• 2ea. Cracked Sun� ower Bread #1445851• 1Tsp. Pepper Supreme #1057983

PROCEDURE:

1. Season the raw turkey breast with pepper supreme and roast at 350 for aprox. 40 minute until internal temperature reaches 160-165. 2. Mix together the Mascarpone cheese & vegetable seasoning, let stand about 1 hour 3. Slice turkey to desired thickness and assemble sandwich.

10

INGREDIENTS:

• 2 slices Sysco Bacon Applewood #5886381• 2 oz. Block & Barrel Oven Roasted Turkey Pre-sliced 1960434• 1/2 Casa Sol. Fresh Hass Avocado #6297594• 1 slice Block & Barrel Sliced Provolone Cheese

.5 oz. #7063399• 1 oz. Sysco Imperial 1000 Island Dressing #4002549• 2 Slices Block & Barrel Wheatberry Hearty Loaf #8850679

PROCEDURE:

1. Cook the bacon.2. Slice Avocado Thinly.3. Toast the Bread 4. Spread Bread with Dressing.5. Place Turkey, Avocado, Bacon and Cheeseon one slice of Bread. Top with Second Slice. 6. Cut in Half, Garnish and Serve

PROCEDURE:

1. Mix oil and dried herbs and spread on 1 side of both slices of bread 2. Place seasoned side down on medium heat griddle 3. Add slice of cheese, tomato, fresh ground pepper, basil, and second slice of cheese 4. Top with second slice of bread seasoned side up 5. Place weight on and cook for 1 minute or until browned � ip and cook an additional minute till cheese is melted

Total time- 8 minServes-1

INGREDIENTS:

• 2 slices Bakers Classic Wheat Pullman Bread#9876822

• 1 Teaspoon olive oil • 1 pinch dried Italian seasoning• 1-1/2 ounces sliced low fat cheese• 2 slices fresh tomatoes• 2-4 fresh basil leaves• Pepper to taste

House Roasted Turkey & Mascarpone

Hand Carved “All Natural” turkey breast with herb infused Mascarpone cheese, roasted peppers and baby greens on cracked sun� ower bread

COST ANALYSIS:


Fire BraisedChickenQuesadillaFire charred tender chicken thigh meat with roasted corn, tomato, onion and cheddar jack in a grilled � our tortilla. Chipolte Drizzle

COST ANALYSIS:


Smokey Avocado and Turkey SandwichTotal time-5 minServes-1

Thick strips of Crispy Applewood Bacon and Smokey Provolone Cheese combine with the Oven Roasted Turkey, Sweet Avocado and tangy Thousand Island Dressing to create a Hearty Sandwich your customers will come back for.

COST ANALYSIS:


Fresh Tomato, Basil Grilled Cheese

COST ANALYSIS:


This is a low good fat version grilled cheese seasoned with fresh and dried herbs and fresh tomatoes.

FromYankee Marketers

FromSloan Sales

From Your Friends

at

From Your Friends

at

Top with Second Slice.Top with Second Slice.

ROADMAPto Entrées

11

“Certi� ed Angus Beef” Sirloin

Aged six ounce Baseball cut top sirloin with whipped gorgonzola cheese, Caramelized wild mushrooms and roasted � ngerling potato fries

INGREDIENTS:

• 1ea. CAB Sirloin Steak 5131869 • 2oz. Assorted wild mushrooms 0325449• 2oz. Gorgonzola Cheese 8495412 • 1oz. Heavy Cream 6935464 • 6oz. Fingerling potatoes 8431353 • 1Tb. Olive oil • 1tsp. Pepper Supreme

COST ANALYSIS:


PROCEDURE:

1. Cut � ngerling potatoes length wise in quarters, rub with olive oil, salt & pepper. 2. Bake at 375 for about 20 minutes. 3. Sauté the wild mushrooms on medium heat until tender and browned. 4. Place gorgonzola and heavy cream in a food proces-sor until whipped. 5. Grill the steak until desired doneness and assemble the dish .

PROCEDURE:

1.Shave the top o� the baguette and spread on the hummus, cover with cheese blend and bake until golden brown and crispy. 2. Mix together the let-tuce, tomato, greens and glaze. 3. Lay over the warm crusted bread and spritz with tru� e spray .

Bruschetta Di Poloma

A Non pasta vegetarian option, crusty bread gratin with white bean puree and shaved Italian cheeses topped with a crisp salad of Arcadian lettuces, tomato, red onion and chick peas.

INGREDIENTS:

• 1ea. Bread Baguette 1219187 • 3oz. Hummus Spread 6683047 • 1.5oz. Cheese Blend 7071216 • 2oz. Vine ripe tomato 5343975 • 1oz. Red Onion 1094663 • 1oz. Arcadian Lettuce 1132050 • 1tsp. Balsamic Glaze 0651828 • 1Spritz Tru� e Spray 8829828

COST ANALYSIS:


From Your Friends

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From Your Friends

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12

COST ANALYSIS:


Component Cioppino

This is a component Cioppino, a bit of a twist on the traditional dish. Your customer will enjoy “mixing” their own � sh stew together as they wish.

INGREDIENTS:

• Kettle Cuisine Mediterranean Eggplant & Zucchini Soup #2213460• Mussels• Scallops• Squid tentacles and tubes• Tuna

PROCEDURE:

Place generous portion of Kettle Cuisine Mediterranean Eggplant & Zucchini Soup ina shallow bowl. Arrange the assortment of prepared seafood in groupings on top of the soup. Garnish with garlic crustini.

Fire Braised chicken Taco’s with Rice

Fire braised chicken thigh meat with Corn salsa, cheese, avocado and Spanish rice

INGREDIENTS:

• 6 oz Chicken Meat #1761698• 2 ea 6” � our tortilla #2386134• 4 oz corn mix #8838922• 2 oz Salsa #7039407• 3 oz Cheddar-jack Cheese #2406189• 2 oz Avocado diced #6297594• 1 tsp fresh cilantro #1679950• 4 oz Spanish Rice #5848031• 2 ea Lime wedge #7412570

PROCEDURE:

Heat chicken in saute pan and toss in a bowl with corn mix, salsa and cheese. Warm tortilla’s and � ll with chicken mix and add avocado. Place fresh cilantro on top and serve side of lime wedges. Serve with Spanish rice

PROCEDURE:

1. Heat potatoes and mix in Pesto. Let sit.2. Mix olives, artichoke, tomato, herbs, Olive oil and lemon juice. Toss and season with S&P. 3. Pan sear the salmon in hot saute pan and � nish in the oven. 4. Plate and enjoy!

Oven Roasted Mediterranean Salmon with Pesto Mashed Potatoes

Oven roasted Atlantic Salmon with mixed olives, tomato, grilled artichoke, fresh herbs over Pesto Mashed Potatoes

INGREDIENTS:

• 8 oz Fresh Salmon #9136193• 4 oz Mashed Potato #4369435• 1 oz Pesto Sauce #2477958• 2 oz Mixed Olives #8651590• 3 oz Long stem artichokes #7880933• 2 oz fresh plum tomato #6536460• 1/4 tsp each— Fresh basil, chervil, thyme and Italian parsley• 2 oz olive oil #4497301• 1/2 oz lemon juice #3865649• S&P to taste

COST ANALYSIS:


COST ANALYSIS:


FromKettle Cuisine

From Your

Friends

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From Your Friends

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COST ANALYSIS:


Ancho Chipotle Braised Beef

Make less costly cuts of meat work harder simply by braising with Knorr Demi-Glace sauce. Braising is one of the most pro� t-able ways to serve meat dishes. This slightly smoky and spicy dish is sure to be a crowd pleaser.

INGREDIENTS:

• 10 lb Boneless Beef Roast• _ Cup Cooking Oil• 3 qts Knorr Demi Glace (Prepared)• 2 Cups Hellman’s Real Ancho Chipotle Sauce• Garnish Tortilla Strips

PROCEDURE:

1. Season Meat to taste2. Heat Oil in heavy pan and sear meat on all sides to a deep brown color.3. Add prepared Knorr Demi Glace and Hellman’s Real Ancho Chipotle Sauce to cover 2/3 the way up the meat.4. Bring to a simmer on the stove top. Cover and place in 325* oven.5. Cook until fork tender (About 3-4 hours). Turn meat occasionally during cooking.6. Remove meat and strain sauce to remove fat. Serve meat smothered with sauce. 7. Garnish with tortilla strips or your favorite garnish.

Barbecue Bacon Cheeseburger

Additional toppings can increase the selling price of the burger with-out adding much cost – an easy way to increase pro� ts without much e� ort.

INGREDIENTS:

• 8 oz. Burger Maker CAB Signature #0725277 Blend Fresh Ground Patty• 1 bun Signature Breads 5” French # 5942091 Sandwich Round• 1-2 oz. Sweet Baby Rays Original Barbecue Sauce

#4455739• 2 oz. Onions, sautéed #1094721• 1 sl. Cheddar Cheese #9232513• 2 sl. Sysco Grill Fresh Bacon 18/22, cooked

#4571261

COST ANALYSIS:


COST ANALYSIS:


Infused Ginger Orange Peanut Noodles


Asian Chilled noodles and vegetables in a zesty peanut sauce

INGREDIENTS:

• Ventura Mandarin Orange Ginger Dressing #09863772• 1 Tbls peanut butter• 3 oz. cooked Lo Mein Noodles• 2 oz. Assorted Asian Vegetables Blanched• 1 tsp crushed peantus• 3 Sprigs Cilantro Leaf

PROCEDURE:

1. In bowl with whisk blend dressing and peanut butter2. Combine noodles and vegetable3. Garnish top with crushed peanuts and cilantro 13

PROCEDURE:

1.Flame broil patty until desired wellness is achieved. 2. Place patty onto grilled and buttered roll. 3.Top with cheddar cheese, barbecue sauce, sautéed onions and bacon slices.

FromUnilever

FromInfusion

Sales Group

FromAcosta Sales

14

COST ANALYSIS:


Linguini alla Pesto with Chicken

The classic dish of Chicken and Pesto Linguini just got a little color. The sliced cherry tomatoes and black olives add a little pop of color and � avor to this dish.

INGREDIENTS:

• 6 oz. La bella 10” Linguine Pasta #5016456 • 4 oz. Arrezzio Pesto Sauce #5975008• 3 oz. Pierce Diced Chicken meat, dark and white #7133036 • 1 oz. Grape tomatoes# 8496109• 1 oz. Black Olives# 5876135

PROCEDURE:

1. Cook Linguine until tender. Rinse and drain. 2 Mix Pesto Sauce in with Linguine 3. Add Cooked diced chicken, grape tomatoes and black olives.

Chicken Pot Pie With Garlic Smashed Potato

Fire braised chicken thigh meat with Corn salsa, cheese, avocado and Spanish rice

INGREDIENTS:

• Country Chef Chicken Pot Pie 9.5 ounce #7413206 • 4/6 LB SYS NAT POTATO MASHED CKD FRSH # 4369435 • Roasted Garlic .12 ounce• Veggie Side .08 ounce

COST ANALYSIS:


PROCEDURE:

Preheat oven to 325 degrees, unwrap and reheat Pot Pie for 20-25 minutes or until golden brown. Reheat temp should reach 165 degrees.

Mix roasted garlic with mashed potatoes, serve along side pot pie, and add side of veggies.

PROCEDURE:

1. Marinate cod in dressing and pan sear.2. Mix chipotle spice with slaw. 3. Place Cod in washed Bibb lettuce with slaw and avocado. 4. Drizzle each taco with dressing.

Cod Jammer Fish Taco’s

Pan Seared Cod in Boston Bib Lettuce wrap with Chipotle slaw, Avocado and Citrus Vinaigrette

INGREDIENTS:

• 3 ea. 3oz. Cod #1226539• 3 ea. Boston Bibb lettuce #1505361• 1ea. Avocado Half #6297594• 5 oz. Cole Slaw Salad #5179262• 2 oz. Lemon Chipotle Dressing #9591199• 1 tsp. Chipotle spice #9135153

COST ANALYSIS:


From

Carando

Gourmet

FromAcosta Sales

From Your Friends at

Pan Seared Salmon with Tabouli and Peppers

Pan Seared Atlantic Salmon with tear drop peppers and Tabouli

INGREDIENTS:

• 6 oz Fresh Salmon #9136193• 4oz Tabouli salad #1396843• 2 oz Sweety drop peppers #2080846• 4 oz Zucchini #1602556• 2 Tbsp olive oil #4497301• 1 tsp Herb seasoning #6297166

Island Turkey Burger

15

PROCEDURE:

1. Bring salad to room temp. 2. Place on serving dish. Dredge salmon in the herb seasoning and pan sear the salmon medallions very quickly. 3. Saute zucchini in same pan. 4. Serve on the plate with zucchini and pepper garnish

COST ANALYSIS:


Steak and Egg White Frittata

INGREDIENTS:

• Egg Shell Large GR AA USDA Wht Whlfcls #2105823 • Cream Heavy 40% ESL Stabilize Whlfarm #6935464• Tomato Fresh Beef Steak Tray Packer #5343975 • Bread Flat Whl Grain Panini Alladn #5349958• Onion Green Icels Sys Nat #7350788 • Cheese Blend Caesar Shaved Belgio #7071216 • Steak Strip Vein 1”Tl Sel Fzn Bhbn/Npm #5158053• Spice Pepper Supreme Imp/Mcc #1057983• Oil Vegetable Pure Sys Cls #4119061• Spinach Baby Blnd Red/Grn Packer #1606943• Glaze Balsamic Arezzio #0651828

COST ANALYSIS:


COST ANALYSIS:



This delicious burger inspires dreams of tropical pleasures! Let your taste buds take you away when you serve a juicy, Tender-broil® Premium Turkey Pattie on a classic bun with a grilled pineapple ring, lettuce

INGREDIENTS:

• 3.5 oz. Turkey Pattie #1052295 • Dole Grilled Pineapple Ring

#4123444 • Leaf Lettuce• Chopped Green Onion• Classic Bun

PROCEDURE:

1. Heat charbroiler to 350 F2. Grill Turkey Burger3. Grill Pineapple Ring4. Finely Chop Green Onion5. Place Grilled Turkey burger on Toasted Bun.6. Top with Grilled Pineapple, Green Onion and

PROCEDURE:

1. Mix egg whites, cream, scallions, and cheese and pour into a pre-made pie shell. 2. Bake until done. Season and grill steak and serve with the baby spinach salad

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Pan Seared Cod w/ Mango-Melon Salsa

Pan Seared Cod with fresh Mango-Melon Salsa and Herbed Couscous

INGREDIENTS:

• 1 ea. 6oz. Cod #1226539• 3 Tbsp Mango #1007848• 3 Tbsp Honey Dew #7003924• 3 Tbsp Cantaloupe #1164375• 4 leaves fresh mint, chopped #1679984• 2 Tbsp Fresh Lime Jc. #1061928• 4 oz Couscous, herbed #7902851

• 1 tsp Veg Blend #6297166

PROCEDURE:

Ahead of time, rough chop/slice the fruit. Combine with Mint and Lime juice. Cook Couscous and herb blend in sauce pot and let sit till done, approx 5 mins. Pan seat Cod in hot sauté pan with olive oil. Assemble your plate presentation!

All Natural Chicken w/ Lemon Grass Tarragon Cream

Grilled All Natural Chicken Breast with Roasted Vegetables and Lemon Grass

infused Tarragon Cream

INGREDIENTS:

• 1ea. 6oz. Coleman’s Chicken breast #1534452• 1 Tbsp Fresh Lemon Juice #2252039• 1 tsp Fresh Tarragon #1680032• 4 oz Light cream #1751114• 1 cup mixed grilled veggies—Red Onion, Zucchini, Yellow Squash, Red pep-

pers

• 2 Tbsp EV Olive Oil #4497301

COST ANALYSIS:


PROCEDURE:

1. Chop veggies into 3” sticks. 2. Toss all in Olive Oil and roast till tender in the oven. 3. Heat cream in a sauté pan and start to reduce. 4. Add lemon juice and tarragon just before reduction is desired consistency. 5. Grill chicken6. Plate

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Filet Tail Hibachi Bowl

INGREDIENTS:

• Pasta Linguine Barilla 1 3.00 oz #5310230 • Steak Filet Tips Frz Bhb/Npm 1 6.00 oz #3012606 • Sauce Hoisin Lee Kum 2 1.00 oz #4520623• Sauce General Tso Minor 3 2.00 oz #6031741• Spice Curry Powder Imp/Mcc 4 1.00 TS #5228747• Onion Yellow Jmbo Frsh Crtn Sys Imp 5 1.00 oz #5430202• Squash Zucc Fresh Medium Packer 6 1.00 oz #1602556• Bok Choy Baby Frsh Packer 7 2.00 oz #7716913• Oil Vegetable Pure Sys Cls 8 2.00 oz #4119061• Onion Green Icels Sys Nat 9 1.00 TB #7350788• Seed Sesame White Intlimp 10 0.50 TS #3878410

PROCEDURE:

1. In a medium skillet, heat oil on medium heat until hot2. Saute steak in oil until browned approx 2 min.3. Remove steak from the heat and crack in the egg and scramble in the pan.4. Once egg is cooked, add onion, squash and bok choy, cook for 1 min.5. Stir fry pasta with veggies for 30 sec, and stir in sauces and curry pd6. Combine ingredients well, plate in a noodle bowl and garnish with sesame seeds and green onion

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COST ANALYSIS:


Steak Medallion Skewers

INGREDIENTS:

• Steak Filet Medallion Vac2 Frz Bhb/Npm #9053026 • Oil Vegetable Pure Sys Cls #4119061• Scallop Sea Dry 10/15 USA Portfsh #1036478• Spice Blend Santafe Big&Bld Me Imp/Mcc #3436680• Juice Lime Pstrzd Ultra Prem Sys Nat #3865730• Skewer Bamboo 8” 100 Ct Rofson #4943619• Pepper Assorted Tri-Color Packer #1121474• Onion Red Jmbo Frsh Sys Imp #8399925• Chicken Cvp Brst B/S 6 oz Sys Cls #2436210

PROCEDURE:1.Cut Vegetables for brochettes. 2. Cut protein into cubes. 3. Slide Vegetables and protein on skewers. 4. Season and grill. Finish with a squeeze of grilled lime.

COST ANALYSIS:


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Nicoise Mashed Potatoes

Total time-10 min / Serves-25Flavorful Mediterranean Mashed Potatoes. The taste of the Greek Islands.

INGREDIENTS:

• 1 pkg Potato Pearls Excel• Original Recipe Mashed Potatoes• 1 1/2 cup Whole kalamata olives, pitted• 3/4 cup sundried tomatoes, chopped• Chopped anchovies as needed• 1/4 cup Garlic cloves, minced• 1/4 cup parsley leaves, chopped• 1/4 cup extra virgin olive oil

PROCEDURE:

1. Prepare Potato Pearls Mashed Potatoes following package directions. Set aside2. Chop olives, tomatoes, garlic, parsley, and oil in a food processor until roughly chopped into small dices.3. Fold olive mixture into potatoes.4. Garnish with chopped anchovy � lets.

Roasted Broccolini & Shaved Cheeses

Olive oil marinated fresh broccolini roasted with garlic and pepper supreme topped with shaved Italian cheeses and balsamic drizzle

INGREDIENTS:

• 5oz. Fresh Broccolini #8647349• 2TB Extra Virgin Olive Oil #5534151• 1tsp. Pepper Supreme #1057983• 1oz. Shaved Italian Cheeses #7071216• 1TB Balsamic Vinegar #5889864PROCEDURE:

1. Toss the Broccolini in olive oil & Pepper supreme. 2. Roast in oven at 400 for about 5 min. 3. Remove from oven and � ash on the grill just long enough to char the outside. 4. Sprinkle with cheese and drizzle with balsamic vinegar

COST ANALYSIS:

PRICE 3.99 COST 1.00 PROFIT 2.99

Quiche Lorraine With Side Salad and Fruit

INGREDIENTS:

• Priscilla’s Deep Dish Quiche Lorraine #9566647 • 2/8 LB SYS IMP SALAD FRUIT DLX #8180002 • 4/5 LB SYS NAT LETTUCE SAL MIX SEPARATE FRESH, • with grape tomatoes. #1675602

PROCEDURE:

1. Preheat oven to 300°F. Remove paper & cardboard.2. Place on cookie sheet 3. Cook Quiche for 30-40 minutes. Cook by the slice for 15-20 minutes. For food safety, cook to 160° F for food consumption4. Plate, Serve and Enjoy!

COST ANALYSIS:


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Greek Yogurt Fresh Fruit Parfait

On Trend, Fresh Flavorful, anytime pick me up.


INGREDIENTS:

• Dannon Vanilla Greek Yogurt # 0109445 • SunRich 1/2 cup drained Fruit Al Fresco Fruit Salad

# 3957198 • 1 Tbls Fresh Blueberries• 2 Each Fresh Strawberries

PROCEDURE:

1. In a small bowl combine yogurt and fresh fruit, mix.2. Place in glass3. Garnish with blueberries and strawberries.

COST ANALYSIS:


Sweet & Sour French Toast

A delicious twist on traditional French toast. A blend of blueberry and cranberry bread grilled and topped with maple syrup and powdered sugar. Served with fresh fruit. Yields 3 servings per loaf.

INGREDIENTS:

• Bakersource Blueberry mu� n batter # 1681535 • Bakersource Cranberry Nut mu� n batter#1681527• Maple syrup• Powdered sugar• Fresh fruit

PROCEDURE:

1. Combine 9 oz (3 #12 scoops) of Blueberry batter and 9 oz of Cranberry batter into loaf pan and bake at 350 degrees for 45 minutes.2. Slice 6 – 3oz slices from each loaf.3. Grill 2 – 3 oz slices and top with maple syrup and powdered sugar.

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Cranberry Martini

Total time-5 min / Serves-1The cranberry juice mixes nicely with the liquor. It’s a perfect smooth drink.

INGREDIENTS:

• 2 Jiggers #6783013 • Cranberry Juice• 1 Jiggers Vodka• 1/2 � uid ounce Orange Liqueur• 1/2 � uid ounce Dry Vermouth• 1 cup ice• Cranberries

COST ANALYSIS:


PROCEDURE:

Combine vodka, orange liqueur, vermouth, cranberry juice and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses and serve. Garnish withcranberries.

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ROBERT IRVINECheck out recipes from

on the Chef Ref app!

http://chefref.sysco.com/Scan or visit

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