1. No category

®
summer 2014
Recipes, Tips and Trends for the Food and Drink Enthusiast!
inside›
lemon-ginger
tea rub with
pickled peaches
pg. 21
Make
Your Own
+
regional road trip:
inspired dishes from around the country
Artisan
Ketchup
pg. 12
®
foodie
[foo-dee] noun, Slang.
a person keenly interested in food, especially in eating or cooking.
Senior Editor
Ginger Kovar, Manager, Product Marketing
what’s inside
4
regional road trip
> Midwest
> Northeast
> Southeast
10
blackboard specials
20
> build a summer specials menu
> new Dr Pepper® pulled pork
12
14
catching up on ketchup
> Mango-Jalapeño, Beet and
Banana-Curry artisan ketchups
> condiment coaching
22
ice cream, you scream…
24
/////////////////////////////////
2
healthy kids = happy parents & customers!
> Stuffed French Toast Rolls
> Apple-Celery & Kiwi-Lime Shakes
> Double Chocolate Chunk Cookie
Ice Cream Sandwiches
> Gluten-Free Peanut Butter Cookies
> ice cream sandwich revolution
18
pickling primer
> 3 ways to pickle
> Spiced Lemon-Ginger Tea Rub
> Pickled Peaches
culinary competition
> Cholula® Hot Sauce Competition Winners
26
wake up call
> Baked Apple French Toast
> breakfast breads
> go green for breakfast
> Farmer’s Market Hash with Poached Egg
flavors from the east
> Tabouli Salad in Frico Baskets
> Lamb Kofta
> rose water cocktails
30
4
12
22
26
what’s new with Robert Irvine!
14
18
View bonus content and download our app at ChefRefFoodie.com
or scan the tag below to access more recipes, tools and trends.
®
Scan the codes
inside for additional
product information
and videos!
Look for Chef Inspired recipes
throughout this edition of Foodie!
Success begins with the right ingredients! Get in
touch with a Sysco Representative to order your
good things today! Scan the QR code with your
mobile device for more details.
foodies,
Chicago, IL
Summer is finally here, and what better
time to take a road trip? In this issue’s
“Regional Road Trip,” we are really proud to
be featuring a few of our outstanding Sysco
customers and chefs from the Midwest,
Northeast and Southeast. We invite you
to travel with us to these regions for some
local flavors and look for the continuation of
our road trip this fall as we move westward.
No matter where we are in the country,
there’s endless inspiration provided by the
community businesses and chefs alike.
Culinary innovation is always a common
theme at Sysco, and this summer we’re
firing up our grills in preparation for some
inventive new items. In a collaborative effort,
Dr Pepper®, John Soules Foods and Sysco
developed a line of Dr Pepper® branded
and flavored products that are first to the
market, including heat and serve pulled pork,
chicken strips for fajitas and BBQ chicken
wings. See page 11 for a preview!
Right now I’m also really excited about
broadening my horizons with ethnic
foods such as Middle-Eastern and African
cuisines. It’s interesting to take ingredients
these cultures have used for centuries and
incorporate them into everyday applications.
Take “skhug” for example. It’s a Middle-Eastern
New York, NY
spicy sauce that contains red, green and hot
peppers, garlic, coriander and various other
spices. It’s great on shawarmas, served as a
condiment with pita or other breads and
more. Check out page 18 for more other
great ideas for incorporating ethnic flavors
on your menu.
Lastly, summer is a time when we really
embrace our strong relationships with
growers, ranchers, processors, foodservice
peers and influencers. Sysco is working on
a lot of cool new products like sustainable
rice, grass-fed beef and other healthy food
initiatives. These will further reinforce our
commitment to ensuring a reliable and safe
supply of food for our customers.
Orlando, FL
Enjoy all the recipes, tips and trends in this
issue of ChefRef® Foodie Magazine. Don’t
forget to visit ChefRefFoodie.com for even
more great ideas.
Cheers and have a flavorful day!
Chef Neil Doherty
Sr. Director of Culinary Development
DR PEPPER is a trademark of Dr Pepper/Seven Up, Inc. used under license.
© 2014 Dr Pepper/Seven Up, Inc. www.DRPEPPER.com
3
west
regional road trip:
mid
//////////////////////////////////////
Sometimes referred to as the “Heartland,” the Midwest is a mixture of industry and agriculture,
and the food is often representative of the economy. Simple yet hearty dishes are prevalent,
using comfort foods that are often cultivated locally. As the breadbasket
of America, vegetables, fruits, grains, dairy and meat are all
produced here, imposing quite an impression on the
culinary scene of this region.
4
bonus grilled kielbasa &
kraut on pretzel bun video!
Torpedo Burger
Yield: 6 portions
48
4
2
12
ounces ground beef
ounces each Dijon mustard and ketchup
ounces Worcestershire sauce
each cornichons, finely chopped
Kosher salt and white pepper to taste
2 ounces olive oil
24 ounces sliced sweet onion
2 ounces each unsalted butter and sugar
1 each croissant dough, cut into
6 equal pieces
1 each egg, whole
1. Blend ground beef, mustard, ketchup, Worcestershire
and cornichons; season to taste. Divide into 6 equal parts
and form into oblong shapes. Sear on all sides; cool.
2. Heat oil in pan; when hot, add onion and sauté until
golden brown. Add butter and sugar; cook 2 minutes
and cool.
3. Brush each croissant dough with egg wash; place
half the onions on bottom part of croissant dough, top
with meat and then with remaining onions. Roll each
dough, pinch at ends to seal; brush with remaining egg
wash. Bake in preheated oven 12 to 15 minutes or until
croissant dough is golden brown and fully cooked.
Recipe Submitted By:
Chef Klaus Mandl,
Sysco Chicago
featured Sysco
local
ocal
flavors
> Beer Brats – A regional favorite, the beer brat
is bratwurst soaked in beer with butter and onions and
then cooked over a grill. The sausage is commonly found
at cookouts, baseball games, and bonfires.
> Hot Dogs – Created on Maxwell Street in Chicago as a
depression-era sandwich, Chicago-style hot dogs include a
poppy seed bun topped with mustard, onions, sweet relish,
a pickle spear, tomato, hot peppers and salt.
> Cherries – With over 3.8 million tart cherry trees, Northern
Michigan produces 75% of the cherry market. In 1987, the
National Cherry Festival set a Guinness World Record for
baking the largest cherry pie, that was 17 feet across and
weighed over 28,000 pounds.
> Chili – Originating in Cincinnati from Macedonian
immigrants, Cincinnati chili is a much loved dish. In fact, the
Cincinnati Convention and Visitors Bureau estimated that
the people of Cincinnati consume 2 million pounds of chili
each year.
> Barbecue – St. Louis-style barbecue is known for slathering
pork in sweet and tangy barbecue sauce. Due to the love
of heavily sauced pork, St. Louis residents consume more
barbecue sauce than any other city in the U.S.
customer
Chicago, Il.
who: Carmichael s Steak House
what: Since 1997, Carmichael s Chicago Steak House has been serving up
juicy cuts of Certified Angus Beef steaks, chops and seafood. Chef Dean
Eliacostas leads the culinary execution, which offers an impressive dining
'
'
experience with a comfortable atmosphere and inviting staff. Carmichael's
is a true gem, reminiscent of old Chicago with three private dining rooms,
and a beautiful courtyard that's open in the summer months.
where: Chicago, IL
5
east
regional road trip:
north
//////////////////////////////////////
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6
Great Steak
Yield: 6 servings
18-20 ounce New York strip steaks
(bone-in)
Kosher salt and freshly ground
black pepper to taste
Extra virgin olive oil, as
needed (sparingly)
Herb butter, as needed
1. Preheat grill on high. Unwrap steaks;
allow to reach room temperature. Just
before grilling, season steaks to taste;
lightly rub steaks with oil.
2. Place steaks on the grill “presentation
side” first with the fat cap away and tail
pointing to the right. Beef with a fat cap is
always served with the fat away from the
guest.
3. Following procedure, with grill at the
proper temperature, meat will easily
“release” itself when it is well seared.
Tugging/wrestling the steaks loose from
the grill will result in an unattractive, grey
finish with no grill marks. Place steaks on
“cold spots” first, and then hot spots. This
will allow them to cook evenly.
4. When steaks are ready to turn, lift with
tongs (never use a fork) and place on a
fresh area of the grill that is hotter than
the original spot. While steaks are still
bubbling, baste with herb butter. Do not
use butter on a raw face of the meat, it willl
run off and burn. When ready to turn, set
steaks down in a new spot at a 45° angle
to original marks. This will quadrillage the
presentation sides; baste again.
5. Begin checking for doneness using the
hand technique or probe thermometer.
NEVER cut into cooking meat; the juices
will rush out carrying the entire flavor
with them. Once desired temperature has
been achieved, allow steaks to rest 3 to 5
minutes before serving. Serve with sizzling
herb butter, if desired.
Suggested temperatures:
Rare: 120°F Cold red center
Medium Rare: 125°F Warm red center
Medium: 130°F Hot red center
Recipes Submitted By:
Chef Michael Salvatore,
Sysco Metro New York
Scan this tag for the
Creamed Spinach
side recipe.
New York, Ny.
featured
fea
atured Sysco
local
flavors
flavors
> Lobster Roll – The lobster roll which was
made famous in Maine, is served on a
warm toasted roll, filled with lobster and
saturated with butter.
> Clam Chowder – This ever popular New
England dish is created from chunks of
clam meat and broth in a hearty soup
that will keep you warm and full during
the bitter cold months of winter.
> Cheesecake – With its dense, creamy,
and rich consistency, New York-style
cheesecake is the best around. What
makes it distinctively “New-York” is the
lack of toppings.
> Apple Butter – Apple butter is a thick and
rich form of apple sauce which is created
from slowly cooking apples with cider or
water. It is thought to have been brought
to the U.S. by Germans who settled in
Pennsylvania.
> Pizza – New York-style pizza is world
famous, and it’s known for its large,
wide, thin and foldable yet crispy shape,
which is commonly topped only with
mozzarella cheese and fresh basil.
customer
who: Tulsi
what: Tulsi is a high-end Indian dining destination in midtown
Manhattan, serving lunch and dinner as well as innovative bar
bites in a relaxed, modern setting. The 55-seat restaurant and barr
showcases authentic regional Indian cuisine prepared by
chef/co-owner Hemant Mathur and his culinary team. Tulsi
means “divine basil” and is pronounced TOOL-see.
where: New York, NY
7
east
regional road trip:
south
//////////////////////////////////////
Caribbean, Cajun and African cuisines
uisines heavily
influence the coastal southeastern food
culture, with an added emphasis on
seafood given the abundance of
nearby aquatic life. The folks in the
South also love their barbecue,
and many meals have Latin
flavor, due to the strong
Spanish heritage in the area.
8
Caribbean Mahi Salad
Yield: 4 servings
8
1
1
6
8
8
4
8
ounces golden Italian dressing
tablespoon plus 1 teaspoon
fresh cilantro
Kosher salt and pepper to taste
pound mahi mahi filets
ounces each chopped iceberg cap
leaf lettuce and romaine lettuce
ounces IQF mango halves, sliced
ounces piquillo peppers, sliced
ounces thinly sliced red onion
ounces plantain snack chips
local flavors
> Gumbo – This spicy stew consists of shellfish,
okra, seasoned vegetables, and spices. In the
South, hosting a gumbo can also refer to having
a casual social gathering.
> Stone Crabs – Florida stone crabs are a delicious
delicacy that are harvested strictly for their
claws. Removed at the time of catch, the crab is
released back into the water where it will regrow
its claws.
1. For dressing/marinade: In blender, blend Italian
dressing and cilantro; season to taste.
2. For fish: Season fish and lightly coat with
dressing. Grill until internal temperature of fish
reaches 135°F.
3. For each salad: Combine 1½ ounces each lettuce,
2 ounces mango, 2 ounces piquillo pepper, 1 ounce
red onion and 1 ounce dressing. Top with grilled
fish; garnish with 2 ounces plantain chips and
drizzle with 1 ounce dressing.
Recipe Submitted By:
Chef Luis M. Reyes,
Sysco Central Florida
> Okra – A delicacy to the deep south, okra
is usually breaded, deep-fried, or used as a
thickener in gumbo. The entire okra plant is
edible; its leaves can be used in salads and the
seeds can be used as an alternative for coffee.
> Barbecue – Barbecue has been made famous
in the southeastern states, especially in the
Carolinas where there are many different styles of
locally-refined barbecue sauces.
> Fruit – Oranges, lemons, limes, peaches,
grapefruits and more are prevalent throughout
the southeast states. With its warm, moist air, the
area is the ideal location for harvesting fruit.
Orlando, Fl.
featured Sysco
customer
who: Paradiso 37
what: Paradiso 37 is an exciting and eclectic Downtown Disney
restaurant. The menu reflects the “Taste of the Americas,” featuring
delicious selections from the best of the 37 countries of the
Americas. P37 is also famous for its tequila bar and 29° beer - the
world’s coldest. The friendly, experienced staff, headed by Chef
Crystal Womelsdorf make P37 a great place to enjoy incredible
`
cocktails, appetizers and entrees.
where: Orlando, FL
9
blackboard
specials!
//////////////////////////
According to Sysco Menu Services, the summer is a great time to amp
up your plate presentation with colorful dishes full of fresh produce
that incorporate signature flavors like cilantro, mango or chipotle. Since
customers will be taking advantage of outdoor seating, create specials
that will complement warm weather dining such as grilled options.
Be sure to mention that your summer specials are
for a “limited-time only,” which will further
enforce their value.
specials
Zucchini Cakes
Avocados with Warm Bacon Cilantro Dressing
Dr Pepper BBQ Pulled Pork Sandwich
®
Southern Bean Salad
Strawberries & Cream Dessert Pizza
Gorgonzola-Chipotle Burgers
Scan tag for recipes.
10
Introducing…
a new line of products!
*
bold flavors of Dr Pepper !
Flavorful, tender, juicy products that range from
Made with the authentic
®
fully-cooked to ready-to-grill.
> Pulled pork
Marinated with Dr Pepper® Sweet and
Smokin’ Barbeque Sauce, this pulled
pork is perfectly cooked to juicy
tenderness and ready to heat and serve
with no extra prep required.
> Chicken strips for fajitas
Marinated and flame-broiled in
Dr Pepper® flavors plus savory seasonings
and spices, this chicken makes the best
tasting fajitas! Heat and serve to save on
time and labor.
* Not yet available in all regions.
Contact your Sysco Marketing Associate for more information.
> BBQ chicken wings
Delicious, fully-cooked bone-in wings
with the authentic flavor of Dr Pepper®
Sweet & Smokin’ Barbecue Sauce.
… and more to come!
DR PEPPER is a trademark of Dr Pepper/Seven Up, Inc. used under license.
© 2014 Dr Pepper/Seven Up, Inc. www.DRPEPPER.com
11
Beet
Ketchup
Serve with
Sweet Potato
Fries
MangoJalapeño
Ketchup
Serve with
Avocado
Fries
BananaCurry Ketchup
/////////////////////////////////////
Serve with
Coconut
Shrimp
12
catching up on ketchup
This year, our chefs are predicting that the quintessential
i lA
American
i
condiment,
di
kketchup,
will be getting a makeover. One might ask, “why fix something that’s not broken?” Well,
it may not be broken, but there’s always room for improvement! That’s where artisan
ketchups come in. Enhance this tabletop staple for your condiment bar, and look out for
mass applause from both ketchup enthusiasts and curious consumers.
condiment coaching
From herbs, spices and vinegars, to prepared mustards, relishes
and sauces, condiments accentuate flavors and add depth to
dishes. Condiments adorn restaurant tabletops, and are the
finishing touch for many dishes including small bites, fish/seafood,
pizzas, stir-frys, tacos, sandwiches and cheeseboards. Getting
creative and preparing your own spices and sauces is a great way
to maximize product, while allowing customers to explore new,
intriguing flavors.
> Ketchups/Mustards – From simple to extravagant, these two
classic dipping sauces can be enhanced with fruits, vegetables
and seasonings to create the perfect partner for sweet potato fries,
deep fried pickles or soft pretzels.
For starters, try playing with flavored oils and salts or combine
off-the-shelf sauces then add your own twist to create unique
combinations. Teas, such as green or hibiscus, are also great mixed
with sea salt and other seasonings for fish and seafood. Look to
ethnic ingredients to branch out and satisfy customers’ growing
tastes for cultural cuisine.
> Sauces – Mainstays, like hot sauce, barbecue sauce and salsa, are
always well received. But, why not step it up with updated versions
of classic sauces like pesto and romesco? Some upcoming flavor
pals to explore include habanero-maple, honey-wasabi and lemon
garlic-pepper.
> Relishes/Chutneys – With a wide range of profiles, relishes and
chutneys can be smooth or chunky, sweet or savory, and mild or
hot. Get inventive with fruits and vegetables to conjure up a oneof-a-kind creation.
Here are some helpful condiment cues as you stock up
your selections:
> Sriracha – This trending spicy sauce from Thailand is a musthave. Prepared with ripened chiles, garlic, sugar, salt and vinegar, it
adds life to almost any cuisine.
> Zip Sauce – Made with garlic, shallots, butter, heavy cream, soy
sauce, this classic steak sauce also makes the perfect addition to
burgers, fish and vegetables.
Mango-Jalapeño Ketchup
Beet Ketchup
Banana-Curry Ketchup
Yield: about 2 cups
Yield: about 2 cups
Yield: about 2 cups
2
1
½
¼
¼
2
1
½
½
¼
1¼
1
¼
2
½
¼
1
¼
ripe mangoes, peeled, pitted and
coarsely chopped
small jalapeño chile pepper, finely
chopped (about 3 tablespoons)
cup chopped onion
tablespoons vegetable oil
cup rice vinegar
cup packed light brown sugar
teaspoon salt
teaspoon ground ginger
1. In medium saucepot, cook mangoes,
jalapeño and onion in oil over medium heat
8 to 10 minutes or until onion is soft, stirring
occasionally. Add vinegar and brown sugar,
and cook 2 minutes or until sugar dissolves,
stirring occasionally.
2. Transfer mango mixture to blender; add
salt and ginger. Purée until smooth. Cover and
refrigerate at least 2 hours before serving.
½
¼
8
large beet, peeled and quartered
cup apple cider vinegar
cup each finely chopped onion,
granulated sugar and blackstrap
molasses
teaspoon salt
teaspoon each ground coriander and
ground cumin
teaspoon ground black pepper
1. Roast beet at 350°F for 25 to 30 minutes or
until soft, stirring once halfway through cooking.
2. In medium saucepot, cook vinegar, onion,
sugar, molasses and beets over medium-high
heat 5 to 7 minutes or until sugar dissolves,
stirring occasionally.
3. Transfer beet mixture to blender; add salt,
coriander, cumin and pepper. Purée until
smooth. Cover and refrigerate at least 2 hours
before serving.
½
cup chopped onion
tablespoons vegetable oil
tablespoon curry powder
teaspoon ground turmeric
cup white vinegar
cup honey
cups mashed ripe bananas
(about 3 medium bananas)
teaspoon salt
1. In medium saucepot, cook onion in oil
over medium heat 8 to 10 minutes or until
soft, stirring occasionally. Add curry powder
and turmeric, and cook 30 seconds, stirring
frequently. Add vinegar and honey, and
cook 2 minutes or until honey dissolves,
stirring occasionally.
2. Transfer onion mixture to blender; add
bananas and salt. Purée until smooth. Cover
and refrigerate at least 2 hours before serving.
ChefRef Tip: Remove seeds and veins from
jalapeño for a less spicy ketchup.
13
embrace
unique
dessert
you scream…
Move over cupcakes, donuts and croissants and make way for the next hot
dessert… ice cream sandwiches. Now, we’re not talking about your everyday
average ice cream sandwich. Look out for specialty, gourmet versions that
are nothing short of mouthwatering. And, one of the best things about this
kid-friendly revamped treat is that you can take it to go!
/////////////////////////////////
mashups
ice cream,
Scan this tag to download our Minty Hot
Fudge Brownie Sundae recipe!
14
Double Chocolate Chunk
Cookie Ice Cream Sandwiches
Yield: 20 sandwiches
1¾
¾
1
¾
½
¼
¾
1
1
2
12
5
cups all-purpose flour
teaspoon baking soda
cup packed light brown sugar
cup butter, softened
cup granulated sugar
cup unsweetened cocoa powder
teaspoon salt
tablespoon water
teaspoon vanilla extract
large eggs
ounces semisweet chocolate chunks
cups ice cream
1. In medium bowl, combine flour and baking
soda. In separate medium bowl, with mixer on
medium speed, beat sugars, butter, cocoa and
salt 1 minute; scrape bowl with rubber spatula.
Increase speed to medium-high and beat 2
to 3 minutes or until creamy, scraping bowl
occasionally.
2. Reduce speed to medium. Add water and
vanilla extract. Add eggs, 1 at a time, scraping
bowl after each addition. Reduce speed to
low. Gradually beat in flour mixture, scraping
bowl occasionally with rubber spatula. Fold in
chocolate chunks.
3. Using 2 small spoons, drop approximately
2 tablespoons cookie dough 2 inches apart onto
ungreased cookie sheets. Bake cookies at 375°F
for 10 to 12 minutes, rotating baking sheets
halfway through baking time. Cool 2 minutes on
baking sheets on wire rack, then transfer cookies
to rack to cool completely.
4. Place ¼ cup ice cream between 2 cookies
and press together gently. Wrap sandwiches in
plastic wrap and freeze at least 1 hour or up to
3 days.
make ’em gluten-free!
e!
Gluten-Free Peanut
Butter Cookies
Yield: 2½ dozen
1¼ cups gluten-free all-purpose
baking flour
¾ teaspoon baking soda
½ teaspoon gluten-free baking powder
¼ teaspoon salt
½ cup each brown sugar and
granulated sugar
½ cup unsalted butter (1 stick), softened
1 large egg
½ cup peanut butter
1 teaspoon gluten-free vanilla extract
Gluten-free baking spray
1. In medium bowl, whisk together flour, baking
soda, baking powder and salt. In medium bowl,
with mixer, beat sugars and butter on medium
speed 3 minutes. Add egg, peanut butter and
vanilla extract and beat 2 minutes longer. Add
dry ingredients and beat 1 minute or until
well combined. Cover with plastic wrap and
refrigerate at least 30 minutes.
2. Spray cookie sheet with baking spray. Drop
dough by rounded tablespoons, 2 inches apart,
on prepared cookie sheet. With fork dipped in
flour, lightly press dough mounds flat, pressing
horizontally, then vertically to make a
crosshatch pattern. Bake cookies at 375°F for
10 minutes. Transfer cookies to wire rack to cool
completely. Repeat with remaining dough.
ice cream sandwich revolution
Try these innovative ways to
whip up retro, tasty treats.
Fun foundations
Shake up these old-fashioned frozen
desserts by using traditional or Belgian
waffles, donuts, éclairs, cinnamon rolls and
even savory shortbread instead of plain
cookies. Graham crackers, ice cream and
melted marshmallows make sensational
s’mores ice cream sandwiches.
Crafty creations
Try using homemade
or small-batch, highquality ice creams, which are trending
now according to menu research firm
Datassential. This summer, look for ice
cream sandwiches made with craft ice
creams that have unique flavors like
ginger-molasses, cinnamon, and beerflavored varieties!
Savory sensations
Add more savory accents to your creamy
constructions. Try combos like candied
bacon ice cream and a caramel dipping
sauce, or butterscotch cookies with kettlecooked potato chips. Popcorn or pretzels
also make good salty-sweet toppings.
15
!
r
e
m
m
Su
Just in time for
Two new flavors from Sysco’s
Wholesome Farms Imperial brand.
NEW!
//////////////////////////
Imperial Neapolitan Ice Cream
All 3 of the delicious premium vanilla, chocolate and
strawberry ice creams can now be found together in the
perfect scoop.
> Ice cream lovers of all ages choose this nostalgic
combination of flavors.
Imperial Chocolate Chip
Cookie Dough Ice Cream
Premium vanilla ice cream loaded with yummy chunks of
chocolate chip cookie dough and rich chocolate chips.
> Customers can satisfy their sweet tooth by combining
two desserts into one!
> Ranks within the top 10 flavors in 8 out of 10
national markets.
> Three flavors in one – perfect for shared desserts
and limited freezer space.
> Ranks as a regional flavor preference in a majority of
high ice cream consumption areas.
> Perfect by the scoop at dip shops or added to other
treats for tempting dessert options at casual and midscale restaurants.
Contact your Sysco Sales Associate for more information.
16
Tips for Sprucing Up
Your Summer
Summer Mash-Ups
• Take two unlikely pairings and
put them together:
Dessert Pizza
Tropical Fruit Quesadilla
Caramelized Banana topped
d
Burger
Add a Garnish
• Add seasonal garnishes like a
small portion of fruit pico or
cucumber relish to the plate to
add a pop of color
• Skewer a side of g
grilled veggies
gg
to add perceived value
Achieve full profit
potential with Sysco Menu Services!
Spice up your Plates
• Dress up a dish by adding a
summer sauce like house made
d
de
Mango Salsa or Cilantro Pesto
o
• Kick up your condiments by
adding ingredients like pesto
or chipotle sauce to mayo for
Summer Slugger
an awesome aioli
• Incorporate these tips in
• Add gourmet cheeses on
your dishes and feature them
burgers or to make a “grownon a summer menu insert or
up” grilled cheese
table tent
Menu_Service_Ad.indd 1
5/2/14 11:27 AM
UNIVERSAL DAYDOTS
The simple, cost-effective solution to clear, consistent, food labeling.
Masking Tape
Leaves residue (which is a food code violation)
Produces waste (most use up to 12” or more to “make a label”)
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Does not cue employees about FDA labeling guidelines
Universal DuraLabel Daydots
Leaves no residue (even after going through dishmachine)
Economical (equal cost per label – better solution)
Clear and consistent format (health inspectors love them)
One label works for all seven days
For more information, contact your Sysco Representative.
© 2014 Ecolab USA Inc. All rights reserved.
Food Safety Specialties Inc.
broaden
your
culinary
horizons
flavors from the east
Mediterranean-style foods have recently continued to grow in popularity, which may be
due to their healthful qualities and fresh flavors. Foods classified as Mediterranean or Middle
Eastern tend to emphasize the use of olive oil, whole grains, fruits, vegetables and legumes as
the primary foods. To capitalize on health-conscious customers seeking this style of cuisine
and to grow your global-inspired menu, try the following:
Skip the salt. Use the natural flavors of herbs and spices like basil, cilantro, ginger and saffron
in place of salt. These will complement sauces, dressings, marinades and more.
More fruits and veggies. Seasonal fruits and hearty vegetables not only add color to salads
and seafood dishes, but they also add fresh flavors.
Use olive oil. Extra virgin olive oil is a staple in Mediterranean cuisine. Use it in place of butter
to flavor salads, vegetables and pastas.
/////////////////////////////////
Add some texture. Fiber-rich ingredients like beans, legumes, nuts and seeds make great
healthy toppings and add texture to a meal.
18
Scan this tag
to download
our Lamb Kofta
with Cucumber
Yogurt Sauce
recipe!
Tabouli Salad in Frico Baskets
Yield: 6 servings
Tabouli Salad
1½ tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
8 ounces fresh mozzarella, cut into
½-inch pieces
¼ small white onion, thinly sliced
¾ cup quartered grape tomatoes
½ cup loosely packed chopped curly
parsley leaves
Frico Baskets
6 ounces shredded Parmesan cheese
¼ cup pine nuts, finely chopped
½ teaspoon fresh ground black pepper
¼ teaspoon paprika
1. For Tabouli Salad: In medium bowl, whisk
together oil and vinegar. Add remaining
ingredients; toss until well combined. Cover
and refrigerate up to 4 hours. Makes about
2¼ cups.
3. Place 6 mounds cheese mixture (about
heaping ¼ cup each) on half sheet tray lined
with parchment paper, gently spreading each
mound into a 5-inch circle. Bake at 350°F for
10 to 12 minutes or just until edges begin to
brown. With thin spatula, carefully transfer each
circle to bottom side of muffin tin cup. With
hand, press circle around cups to form bowl
shape; let stand 5 minutes or until firm.
4. For each salad: Serve Tabouli
Tabou
uli Salad in
Frico Basket.
2. For Frico Baskets: In small bowl, combine
cheese, pine nuts, pepper and paprika.
COMING UP ROSES
Rose water has been a popular flavoring for centuries in the cuisines of the
Middle East, India and China. It’s a distillation of rose petals that has the intense
perfumy flavor and fragrance of its source. Of similar taste, is rose syrup, which
is made from rose water, but with the addition of sugar. Drizzle rosewater and
rose syrup on items like yogurt, ice cream, waffles or oatmeal, or use them to
add a unique flowery hint to beverages. Cool down with these ethnic-inspired
rose water summer refreshers.
Turkish Delight – vanilla-flavored vodka, rosewater, grenadine syrup, white
curacao, Turkish Delight candies for accent
Rosewater Gin Fizz – gin,
fresh lemon juice, rosewater,
simple syrup, egg whites,
club soda, bitters
Rosy Iced Tea – sugar, rosewater,
black tea leaves, green cardamom
pod, ice
Rose Slushie – tequila, raspberry
liqueur, lime, ice cubes, rose
syrup, sugar for rim
Falooda Float – pistachio ice
cream, rose syrup, milk, falooda
or rice noodles, basil seeds
19
2013 saw a
nearly 20%
increase in
“pickled”
mentions on
chain restaurant
////////////////////////////////
menus
pickling
primer
“Pickling,” also known as “brining,” is
one of the oldest food preservation
techniques and was used in various
cultures dating back almost 5,000 years.
Since its origin, pickling has continued
to evolve.
While cucumbers used to be the
most common vegetable to pickle,
almost any vegetable can be pickled
including asparagus, carrots, beets,
garlic, green beans, mushrooms and
tomatoes. Hot peppers can be pickled
on their own or easily added to other
vegetables for a spicier taste. Fresh
herbs such as dill, cilantro or rosemary are also great additions for different flavor profiles. Tangy
pickled vegetables can be chopped and added to tuna salad, used to top hot dogs or put into
sandwiches. Or they can also be added to an appetizer platter or served as a side dish.
But don’t stop there. Fruits also taste great pickled, and summer is the perfect season to do it. Try
pickling peaches, plums, pears and more for a sweet and sour entrée topper for chicken or
seafood, or as part of a cheese plate appetizer or use it to top off a favorite dessert.
Here are three easy ways to pickle
your favorite fruits or vegetables:
Canning. To store pickled fruits or veggies at room temperature, they must be pasteurized. Slice
fruits and veggies and pack them into jars, covering with a salt brine, vinegar and spice mix, and
then seal. The jars should then be placed in boiling water for a precise amount of cooking time.
Cooking changes the taste and texture of the ingredients, and helps savor the flavor all year-round
without needing refrigeration.
Refrigeration. This method is simple. You can make pickled vegetables by preparing a brine along
with vinegar and spices for flavor, bringing it to a boil, adding the vegetables to the boiling brine
and cooking briefly. The vegetables are ready to eat the next day, and they will keep for a week in
the refrigerator.
Overnight. This is by far the easiest way to pickle vegetables. When you are done
with a jar of pickles, though the brine will be diluted a bit, it is still good for one
more use. You can add the veggies of your choice to the remaining brine. These
should be placed in the refrigerator for at least 24 hours before tasting.
20
Spiced Lemon-Ginger Tea Rub
Yield: about 1 cup
½
cup lemon-ginger tea (from about
18 tea bags)
3 tablespoons granulated sugar
1 tablespoon each finely chopped
fresh basil leaves and kosher salt
2 teaspoons ground black pepper
1½ teaspoons each garlic powder,
ground allspice, ground cinnamon
and onion powder
1 teaspoon ancho chili powder
In small bowl, stir all ingredients until
well combined. Cover and store at room
temperature up to 1 week.
ChefRef Tip: Rub on chicken, pork or duck before
grilling or roasting.
Pickled Peaches
Yield: 8 servings
8
3
3
2
1
2
1
ripe but firm peaches
(about 3 pounds)
cinnamon sticks
cups apple cider vinegar
cups water
cup granulated sugar
teaspoons each ground allspice and
whole black peppercorns
teaspoon each ground ginger,
kosher salt and whole cloves
1. Heat medium covered saucepot of water to
boiling over medium-high heat; fill large bowl
with ice water. With small knife, cut a shallow
“X” on bottom of each peach. Add peaches to
boiling water and cook 20 to 25 seconds or just
until the skin begins to peel at “X.” With slotted
spoon, transfer peaches to ice water; cool 1
minute. Remove and discard skin and pit from
peaches; cut each peach into quarters and
place in large bowl.
2. Heat remaining ingredients to boiling over
medium-high heat, stirring until sugar dissolves.
Pour cider mixture over peaches; cool completely.
Cover and refrigerate at least 8 hours or up to
1 week.
ChefRef Tip: Try pickling 2 red onions cut into
wedges along with the peaches.
did you know?
Pickling seasonal produce preserves it
for a long period of time, preventing waste
21
healthy kids =
happy parents
& customers!
This year, healthful kids’ meals were the fourth most-predicted food trend in a chef survey done
by the National Restaurant Association. As general interest in health foods increases, so does
the demand for better meal choices for kids. Contrary to popular belief, some kids really do like
fruits and vegetables and they actually value having the opportunity to choose from menus
with more variety and choice among healthy options. However, kids say they still like to stick to
their favorites, so the key is to find a good balance between innovative and familiar.
22
Sysco is the National Restaurant Association’s endorsed distribution partner and offers the only
proprietary turnkey program for operators supporting the Kids LiveWell initiative. Kids LiveWell
is a nationwide effort to provide parents with a growing selection of healthful children’s menu
choices. They do this by helping restaurants offer and promote healthier foods on their menus.
In order for a recipe to qualify as Kids LiveWell-approved, the meal must contain 600 or fewer
calories, have less than 35 percent of calories from fat and less than 700 milligrams of sodium
as well as other criteria.
Stuffed French Toast Rolls
Yield: 6 servings
12 slices whole grain sandwich bread,
crusts removed
6 tablespoons almond, cashew, peanut
or sunflower butter
6 tablespoons raspberry or strawberry
preserves
6 large strawberries, thinly sliced
½ medium banana, thinly sliced
1 large egg
1 large egg white
3 tablespoons almond milk
1½ tablespoons granulated sugar
1½ teaspoons ground cinnamon
Nonstick cooking spray
½ cup maple syrup
1. With rolling pin, flatten bread.
2. Spread ½ tablespoon almond butter in 2
strips on opposite edges of each slice of bread.
Over 1 strip almond butter on each slice of
bread, spread ½ tablespoon preserves; evenly
top with strawberries and bananas. Starting on
edge with fruit, roll up each slice of bread to
enclose filling.
3. In shallow bowl, whisk together egg, egg
white and almond milk. In separate shallow
bowl, combine sugar and cinnamon.
4. For each order: Dip 2 rolls in egg mixture,
then place, seam side down, on griddle
sprayed with cooking spray. Cook 5 minutes o
orr
s
s.
until golden brown, turning to cook all sides.
a
ar
Immediately transfer rolls to cinnamon-sugar
mixture, turning to coat. Serve with maple
syrup for dipping.
did you know?
Try other healthy filling combinations, such as:
• Peanut butter, honey, sliced bananas
• Chocolate hazelnut spread, blueberries,
lemon zest
Kiwi-Lime Shake
Apple-Celery Shake
Yield: about 4 cups
Yield: about 5 cups
2
2
½
3
1
1
4
ripe kiwis, peeled and cut into
½-inch pieces
cup low fat milk
tablespoons fresh lime juice
tablespoon chopped fresh mint leaves
teaspoon lime zest
cups frozen vanilla yogurt or ice cream
In blender, purée kiwis, milk, lime juice, mint
and lime zest until smooth. Add frozen
yogurt and blend until smooth.
s
2
½
½
8
4
Granny Smith apples, peeled, cored
and cut into ½-inch pieces
medium celery ribs, including leaves,
peeled and cut into ½-inch pieces
cup low fat milk
teaspoon vanilla extract
teaspoon each almond extract and
ground nutmeg
cups frozen vanilla yogurt or ice cream
In blender, purée apples, celery, milk,
vanilla extract, almond extract and nutmeg
until smooth. Add frozen yogurt and blend
until smooth.
For 2
25 more healthy recipes for
kids
kids, scan this tag to download
the Sysco SHAPE Cookbook
in eNutrition!
SPONSOR
23
inspired
latin
In th
the spring, Sysco Culinary
Arthur Presti Eastern Wisconsin
Cholula Pulled
Chicken Biscuit
<
John Carriego - South Florida
Cholula 5:45 Scotch Egg
Graham Duncan - Baltimore >
Cholula Style P-Nut Butter
and Jelly Hot Wings
<
//////////////////////////
<
Asso
A
As
Associates
sso
oci
ci
participated in a culinary
ccompetition
co
omp
mpe
sponsored by Cholula®
FFo
Food
oo
od
d Company.
C
The goal was to
create
ccr
rea
e te
te original recipes that offer
g
glob
gl
global
lob
baall perspective using Cholula hot
sauce.
sa
aucce.
e The plan was to select only
five
ve w
winners,
i
but judges were so
im
impressed
mpr
pre
res
es
by the entries that they
cch
chose
hos
hos
osee seven of our Sysco Chefs who
w
wi
r
ra
willllll ttravel
to Guadalajara, Mexico in
June
JJu
unee ffor
o a Latin Culinary Immersion.
mme
mers
r io
rs
on.
n.
TThanks
Th
ankk to all who participated
an
ated
at
ed
aand
an
nd co
ccongratulations
o
to
ourr w
ou
wi
i
winners!
Luis Reyes - Central Florida
Cholula Chili Garlic Calamari & Chorizo
Richard Yost - Connecticutt >
Cholula Split Tail Basss
<
Jim Flanders - North Texas
Cholula Pork Carnita Empanada
with Cholula Chili Lime Pico
<
24
Ojan Bagher - Houston
Roasted Corn Crab Cakes with
Cholula Buerre Blanc
To find these recipes
and more, please visit
ChefRefFoodie.com
®
.com
Announcing the
ALL-NEW
ChefRef Foodie
website!
> Recipes
> How-To-Videos
> Articles
>Trends and More!
Scan this tag for mobileand ipad-friendly versions.
®
summer 2014
Recipes, Tips and
Trends for the Food
and
Drink Enthusiast!
inside
lemon-ginger›
tea rub with
pickled peaches
pg. 21
Get access to more “foodie” resources and
menu ideas today at ChefRefFoodie.com!!
Make
Your Own
+
regional road trip:
inspired dishes from
around the country
Artisan
Ketchup
pg. 12
06_ChefRef_Foodie.indd
1
5/5/14 1:57 PM
Breakfast
sales are
expanding
nearly 5%
/////////////////////////////////
per year*
wake up call
Breakfast breads create a unique and affordable opportunity to develop
signature dishes and Sysco can help add variety to your menu. The consistent
size, shape, evenness and color of our breakfast breads make this easy. We use
all top-shelf ingredients for our quality, craft baker-inspired breakfast breads with
options that include French toast, Texas toast, cinnamon raisin bread and more.
Choose from thaw & serve or bake & serve options that go from the freezer,
straight to customer’s plates in minutes.
Limited-service breakfast customers place high importance on value menus,
breakfast sandwiches and portability, while full-service customers are most
interested in variety, all-day breakfast options and signature menu offerings.*
26
*Technomic 2013
Baked Apple French Toast
Yield: 24 servings
Pan coating spray
½ pound unsalted butter
2 cups packed light brown sugar
¼ cup light corn syrup
3 dozen large eggs
1 quart half and half
1 quart milk
½ cup granulated sugar
1 tablespoon plus 1 teaspoon
vanilla extract
3 pounds Granny Smith, Gala, Fuji or
Red Delicious apples, peeled and
thinly sliced
1½ loaves Texas toast (24 slices), sliced
1-inch thick
2 cups chopped walnuts or pecans
½ teaspoon ground cinnamon
2 cups maple syrup
Powdered sugar, flavored cream cheese
and strawberries, for serving (optional)
1. Spray four 4-inch, half hotel pans with pan
spray. Melt butter; stir in brown sugar and corn
syrup. Spread butter mixture on bottom of
prepared pans.
2. Beat eggs on medium speed 3 minutes. Add
half and half, milk, granulated sugar and vanilla
extract and beat 2 minutes.
3. Evenly layer apples over butter mixture in pans,
then top with bread slices. Evenly pour egg mixture
over bread; cover and refrigerate overnight.
4. The following day: Uncover and sprinkle with
nuts and cinnamon. Bake at 350° for 35 to 40
minutes or until bread is golden brown; hold.
5. Serve with warm syrup. Sprinkle with
powdered sugar, top with flavored cream cheese
and garnish with fresh strawberries, if desired.
Farmer’s Market Hash
with Poached Egg
Yield: 4 servings
1
1
½
1½
½
medium red or golden beet
tablespoon fresh orange juice
teaspoon orange zest
teaspoons plus 8 teaspoon kosher salt
teaspoon plus 8 teaspoon fresh ground
black pepper
2 medium parsnips, cut into ½-inch
pieces (about 1 cup)
3 small red potatoes, cut into ½-inch
pieces (about 1½ cups)
¼ medium butternut squash, peeled,
seeded and cut into ½-inch pieces
(about 1½ cups)
10 Brussels sprouts, thinly sliced
(about 3 cups)
1 small yellow onion, chopped
(about 1 cup)
2 tablespoons olive oil
1 teaspoon fresh thyme leaves plus
additional sprigs for garnish (optional)
4 large eggs, poached
4 ounces crumbled white Cheddar cheese
1. In small saucepot, heat beet and enough
water to cover by ½ inch to boiling over
medium-high heat; reduce heat to mediumlow and cook 20 to 25 minutes or until fork
tender; drain and cool. With paper towel, rub
skin off beet, then shred with box grater. In
small bowl, toss beet with orange juice and zest,
8 teaspoon salt and 8 teaspoon pepper. Cover
and refrigerate until ready to serve.
2. In medium saucepot, heat parsnips and
enough water to cover by 1 inch to boiling
over medium-high heat; cook 1 minute. Add
potatoes and squash, and cook 3 to 5 minutes
or until vegetables are just tender. Add Brussels
sprouts and cook 1 minute; drain.
3. In large skillet, cook onion in 1 tablespoon
oil over medium-high heat 3 to 4 minutes or
until onion is soft; reduce heat to medium.
Add thyme, vegetable mixture and remaining
½ teaspoon salt, ½ teaspoon pepper and
1 tablespoon oil, and cook 5 to 6 minutes or
until vegetables are lightly browned, stirring
occasionally; hold. Makes about 6 cups.
4. For each order, place about 1½ cups
vegetable hash in serving dish; sprinkle with
1 ounce cheese. Top with 1 poached egg and
one-quarter of the beet mixture.
See
image…
on following
page.
27
go green for breakfast
With some staple ingredients, there’s a world of opportunity for creating delicious and inviting vegetarianfriendly breakfast dishes. Incorporate plenty of fruits, vegetables, leafy greens, grains (amaranth, buckwheat, corn
grits, millet, quinoa), beans, corn tortillas and nut butters. Make use of ethnic seasonings and spices to add flavor
to dishes. And, try seeking out meat-alternatives like tofu, tempeh, and vegetarian sausage and bacon.
Here are eight delicious ideas:
1. Prepare a breakfast cereal with any of the above grains, almond milk, dried fruits, toasted nuts,
honey and cinnamon.
2. Make shakshuka, a dish made of poached eggs in a tomato sauce, chile peppers and onions. Look it up!
3. Broil a portobello mushroom stuffed with scrambled tofu, zucchini, tomatoes, carrots, spinach, onions and
garlic (1 ounce of mashed tofu replaces 1 egg).
4. Prepare a lentil, kale and tomato hash and serve either with or without a poached egg.
5. Try an open-faced avocado, tomato & Cheddar cheese melt with fresh cracked pepper and chives.
6. Pack fruits and veggies into a smoothie, then sprinkle with flaxseeds or chia seeds.
7. Fill savory crepes with roasted veggies.
8. Make breakfast burritos, soft tacos or tostadas with nopales (cactus), scrambled
eggs, black beans, chile peppers, tomatoes, scallions and queso.
Farmer’s
Market Hash
with Poached Egg
//////////////////////////
See recipe on
previous page.
28
TM
QUALITY ASSURED
E XC E E D S E X P E C TAT I O N S
Food Safety Tools
For Every Step of the Process
Receiving
Prep
Cleaning
& Sanitizing
Cook
Store
Freshness,
Safety and
Consistent
y
Quality
what’s new with
Robert Irvine!
invincible spirit festival
Scan to learn more
about this great event!
In February, Chef Irvine once again partnered up with the Gary Sinise
Foundation at the Invincible Spirit Festival at the Balboa Naval Medical Center
in San Diego. Volunteers from Sysco San Diego cooked and served a delicious
meal of barbecue for all the attendees who were there to honor those who
serve our country. Close to 3,000 veterans and their families participated.
Ingredients for Success
Ing
In M
March, Chef Irvine made an appearance in
conjunction
with Sysco Los Angeles’ “It’s All
co
Good”
Go Food Show. This appearance was part
of the Ingredients for Success campaign. Two
lucky
customers won the opportunity to
lu
meet
m with Chef Irvine and get one-on-one
advice
regarding their businesses. He then
a
spoke to a crowd of people about how
Sysco LA provides its customers with
ingredients for success.
For fresh new menu ideas, prizes and sweepstakes
information, visit syscopossible.com today!
At Sysco, creating, marketing and delivering great products to great customers is what we do every
day. Providing excellent service is standard practice — not an “extra.“ We’re committed to being your
most valued and trusted business partner — and to making incredible service and top-of-the-line
products an everyday occurrence in the life of your business.
NE
NEW!
View this magazine online plus more
bonus content ChefRefFoodie.com or scan
bo
this tag for mobile- and ipad-friendly versions.
th
See page 25 for more details.
S
@
Success begins with the right ingredients!
Get in touch with a Sysco Representative to order your
good things today! Scan the QR code below with your mobile
device for more details.
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Copyright © 2014 Sysco Corporation and ViMax Media LLC.
Every effort and care was made in the production of this magazine to
ensure that the information included here is true and accurate. Any
editorial errors or omissions may be corrected in a future printing.