TM
early spring 2013
Special Editio
Edition
n ~ Recipes, Tips and Trends for the Food and Drink Enthusiast!
Shrimp Po’ Boys pg. 4
Mediterranean Tilapia pg. 6
< Chef Robert Irvine
talks Sysco! pg. 3
+ re
recipe
ec
videos,
cooking
co
oo
en
n papillote,
ea
as brunch
easter
m
e and
menu
mo
m
more inside!
Irish Beef Stew pg. 10
Find Us On
TM
[foo-dee] noun, Slang.
a person keenly interested in food, especially in eating or cooking.
what’s inside
4
America Loves Shrimp!
> Shrimp Po’ Boys
> Grilled Tangerine Shrimp with
Whole Wheat Pasta
> Cooking “en Papillote”
6
Fish Out of Water
> Foil-Baked Mediterranean Tilapia
> Crab Cakes with Lemon-Caper Rémoulade
8
Sysco’s Biggest Fan: Chef Robert Irvine
> Grilled Halibut Poisson Cru
> Pan-Seared Salmon, Tomato Fennel Broth
10
Everyone’s Irish on March 17th
> Irish Beef Stew
> itty bitty bites
12
Build a Better Brunch
//////////////////////////////////
> Hash Brown & Egg Bake
> Beet, Orange & Chèvre Salad with
Lemon-Chive Oil
2
14
In the Sysco Spotlight: Salad Dressing
meet Sysco’s biggest fan...
Food Network’s Chef Robert Irvine!
“ Our job together is to
help make restaurants
successful!”
- Chef Robert Irvine
TM
4 8
10 12
Download our ChefRef app at chefref.sysco.com or scan the
tag below to view select recipes from Chef Robert Irvine. See
pages 8-9 for Chef Irvine’s featured seafood recipes.
Scan the codes inside for additional
product information and videos!
Get the free mobile app at
http:/ / gettag.mobi
Chef Irvine has been a Sysco customer since 1997 when he converted
Donald Trump’s Taj Mahal to Sysco.
He did this for four reasons:
1.
2.
3.
4.
Quality
Food Safety
Pricing
Service (because relationships make a big difference in a partnership)
Since then, Chef Irvine has remained
consistently committed to Sysco
because Sysco has remained consistently
committed to him. Whether he’s turning
around a troubled restaurant for his Food
Network show, Restaurant: Impossible,
or for his own restaurants – Eat! and
Nosh on Hilton Head Island – there’s one
partner he can rely on every day and
that’s Sysco.
of the White House. He has stopped
restaurants from closing their doors,
turning them into successful, prospering
businesses, and has built his own
successful restaurants. But, that’s not all
he’s about.
cooking for a cause
When Sysco asked Chef Irvine if he’d
be interested in working as their
spokesperson, he said, “I’m already doing
that! We have converted 30 restaurants
on Restaurant: Impossible to Sysco, and
in 25 separate shows we’ve added new
Sysco food items to menus.”
However, Chef Irvine can’t credit himself
entirely for these conversions. He says
that Sysco makes the difference on site.
“I have my friends, David and Jason, at the
Columbia Operating Company receiving
calls and requests from me at all hours
and they never hesitate,” says Chef Irvine.
“They get it done for me whether I’m in
Portland, Oregon, or Texas. Sysco NEVER
lets me down and I’ve got to tell you, I
give them some challenging requests!”
In October, Chef Irvine served nearly
4,000 veterans at Gary Sinise’s Wounded
Warriors Foundation event in San Diego.
That wasn’t a problem because Sysco
helped him make it happen. That’s what
partners do!
Chef Irvine has been in this business for
a long time. He began cooking in the
British Royal Navy when he was 15. He
served Her Majesty’s Royal Yacht and
has led the Naval Mess in the West Wing
Chef Robert Irvine kicked off his new
partnership with Sysco in a very powerful way.
In October 2012, Sysco was a proud sponsor
of the Wounded Warriors Appreciation Day
at the Navy Medical Center in San Diego.
Successful beyond imagination, Chef Irvine
worked alongside about 20 Sysco volunteers
to feed over 4,000 troops and their families
(only 2,000 guests were planned for!).
Additionally, CSI: New York and Forrest Gump
star Gary Sinise and the Lt. Dan Band were on
hand to perform a spirited, patriotic concert.
Chef Irvine is excited about the Sysco
Shape program and is looking forward
to being a part of it. He wants to help
restaurants with healthy choices that are
affordable and attractive to consumers.
“We are like-minded, Sysco. We want
restaurants to succeed and we want
people to feel good about eating out,”
says Chef Irvine.
Sysco San Diego President Rich Friedlen
stated, “That day will be one of the days of my
career that will remain in my mind forever.
Our participation with Chef Irvine and the
presence of Gary Sinise and the Lt. Dan Band
working with the service men and women
at the San Diego Naval Hospital was an
outstanding day and made me very proud to
be a part of Sysco.”
“Sysco is always thinking, creating and
offering solutions to their customers, and
that’s what makes them successful. They
don’t rest on their past successes or their
name. Sysco sincerely wants to help their
customers and it shows,” says Chef Irvine.
3
redefine
your
menu
Shrimp,
and deliver
with
only the
/////////////////////////////////////
best!
America Loves
Shrimp!
It’s the number one seafood species consumed in the United States.* Shrimp is very
versatile – it can be steamed, boiled, sautéed, fried, grilled or baked. You can use it in
soups, with pastas or in salads; the list is only limited by your imagination. Sysco offers a
full line of shrimp products available in a wide range of raw, peeled and cooked versions.
All of our shrimp products offer variety for menu planning and pricing flexibility.
Experiment with the many different types and sizes of shrimp from Portico such as:
raw, shell-on – This type of shrimp has the most storage life when frozen, is the most
cost effective and can be used for any application.
raw tail-on, peeled & deveined – This shrimp is perfectly suited to be sautéed,
stir-fried or grilled. These are perfect for a shrimp cocktail appetizer.
raw tail-off, peeled & deveined – These are great for pastas and sandwiches!
More meat is exposed causing the shrimp to pick up extra flavor from spices
or marinades.
cooked tail-on, peeled & deveined – Another great shrimp cocktail variety. These
are already cooked and will save you the most on prep and labor costs.
*Reference: Technomic, Inc.
4
Bonus shrimp,corn & tomato rolls recipe video!
Shrimp Po’ Boys
Serves: 8
2
¼
¾
½
1
½
1½
2
½
8
3
¼
¼
large eggs
cup whole milk
cup Italian style breadcrumbs
cup cornmeal
teaspoon kosher salt
teaspoon cayenne pepper
Nonstick cooking spray
pounds raw 36-40 count peeled and
deveined shrimp
loaves (16 ounces each) French
baguette
cup mayonnaise
kosher dill pickle sandwich slices
medium tomatoes, sliced
medium green cabbage,
very thinly sliced
medium red onion, thinly sliced
1. Preheat oven to 350°. In large bowl, whisk
together eggs and milk. In second large bowl,
mix breadcrumbs, cornmeal, salt and cayenne.
Spray rimmed baking pan with nonstick
cooking spray.
2. Add half of shrimp to egg mixture. With
slotted spoon, transfer shrimp to cornmeal
mixture, allowing excess egg mixture to drip
off. Toss shrimp to coat, then place in single
layer onto prepared baking pan. Repeat with
remaining shrimp. Spray shrimp with nonstick
cooking spray. Bake 10 to 12 minutes or until
shrimp turn opaque throughout and reach an
internal temperature of 145°.
Shrimp has
a highperceived
value, yet
reasonable
food cost.
3. Slice loaves of bread horizontally in half, but
do not cut all the way through. Spread both
sides of bread with mayonnaise; fill with shrimp,
pickles, tomatoes, cabbage and onion. Cut each
loaf crosswise into 4 sandwiches to serve.
Grilled Tangerine Shrimp with
Whole Wheat Pasta
Serves: 4
2
3
1
1
½
16
medium tangerines
teaspoons chopped cilantro leaves
garlic clove, minced
teaspoon sesame oil
teaspoon finely grated ginger
16-20 count tail-on raw peeled and
deveined shrimp
4 ounces whole wheat angel hair pasta
4 (8-inch) wooden skewers
2 tablespoons less-sodium soy sauce
2 tablespoons rice vinegar
Nonstick cooking spray
1½ cups sliced shiitake mushrooms
(3.5 ounces)
½ cup shredded carrots
¼ cup sliced green onions
Shredded napa cabbage for
garnish (optional)
1. Grate 2 teaspoons zest and squeeze 3 cup
juice from tangerines. In medium bowl, whisk
together tangerine zest and juice, 2 teaspoons
cilantro, garlic, ½ teaspoon sesame oil and ginger;
reserve 2 tablespoons marinade. Place shrimp in
large zip-top plastic bag, pour marinade over
shrimp; seal bag, refrigerate 1 hour.
2. Meanwhile, in large saucepot, cook pasta as
label directs. Soak skewers in water 20 minutes.
In small bowl, whisk together soy sauce,
vinegar and remaining 1 teaspoon cilantro and
½ teaspoon sesame oil. Spray large nonstick
skillet with nonstick cooking spray, and heat
over medium-high heat. Add mushrooms and
carrots and cook 4 minutes, stirring constantly.
3. Drain pasta and return to saucepot. Add soy
sauce mixture, vegetable mixture and green
onions; toss to combine. Cover and keep warm.
4. Remove shrimp from marinade; discard
marinade. Skewer shrimp, 4 shrimp per skewer.
Grill shrimp skewers 4 to 5 minutes per side
or until opaque throughout and internal
temperature reaches 145°.
5. Divide shrimp and noodle mixture over
4 serving plates; drizzle shrimp with reserved
marinade. Serve garnished with cabbage,
if desired.
Leave a paper trail
“En papillote”, meaning “in parchment” in French, is the process of enclosing and baking
foods in parchment paper. This method of cooking surrounds a food with moisture,
which essentially steams the food. Steaming foods allows you to cook foods quickly
with the added health benefit of preserving the food’s inherent nutrients.
Foods such as seafood and vegetables are perfect choices for steaming
since their natural flavors, colors and textures are retained, resulting in
great taste without the need for too much added fats.
5
you can
trust
us with
your
fish
and crab
/////////////////////////////////////
needs!
Fish Out
of Water
There are a couple of simple rules you should follow when storing fresh fish.
First, take the fish out of its package, rinse under cold water and pat dry. Then,
lay it on a perforated rack so that the fish do not overlap and put that atop a pan
filled with crushed ice. Cover the pan with plastic wrap or foil, seal tightly, and
refrigerate at a temperature of 30 to 34°. If you do not plan to use the fish within
a day or so, it needs to be frozen.
6
Foil-Baked
Mediterranean Tilapia
Serves: 4
4 large lemons
2½ ounces drained pitted kalamata olives,
sliced (about ½ cup)
16 cherry or grape tomatoes, each cut in
half (about 1 cup)
1 small red onion, cut in half and thinly
sliced (about 1 cup)
2 tablespoons thinly sliced fresh
basil leaves
1 tablespoon olive oil
4 tilapia fillets (about 1½ pounds)
¼ teaspoon salt
½ teaspoon ground black pepper
1. Preheat oven to 400°. Thinly slice 3 lemons.
From remaining lemon, grate 2 teaspoons zest
and squeeze 2 tablespoons juice. In small bowl,
toss olives, tomatoes, onion, basil, oil, and lemon
zest and juice until well combined. Sprinkle
both sides of tilapia fillets with salt and pepper.
2. Cut four 12 x 18-inch sheets of heavy-duty
aluminum foil or parchment paper. Place 1
sheet of foil on work surface. Arrange 3 to 4
lemon slices in single layer on half of foil sheet;
place 1 fillet over lemon slices and top with
about e cup olive mixture. Fold foil over to
cover fillet and olive mixture. Fold edges several
times to seal tightly. Repeat with remaining foil
sheets, lemon slices, fillets and olive mixture.
3. Place foil packets on rimmed baking pan.
Bake 14 minutes or until fillets turn opaque
throughout and reach an internal temperature
of 145°. With kitchen shears, cut an X in top of
foil packets, then carefully pull back foil to open.
Chef Tips
To cut basil in thin slices, also known as
chiffonade, stack the leaves and roll them from
tip to stem, then cut across to form long slices.
To cut down on cleanup, serve tilapia in the foil
cooking packets directly from the oven.
Reel
in
customers
with sustainable
seafood
from Sysco.
Crab Cakes with
Lemon-Caper Rémoulade
Serves: 10
Lemon-Caper Rémoulade
1 cup mayonnaise
1 tablespoon each capers, rinsed and
drained; finely chopped green onions
and dill gherkin pickles
1 teaspoon each Dijon mustard and
lemon juice
¼ teaspoon kosher salt
8 teaspoon lemon zest
1 dash Tabasco sauce
1 pinch ground white pepper
Crab Cakes
3½ cups French baguette bread, crusts
removed and torn into bite-sized
pieces (about 2 loaves)
8 ounces 36-40 count raw peeled and
deveined shrimp
1 pound refrigerated or canned white
and/or lump crabmeat
5 tablespoons olive oil
2 garlic cloves, crushed with press
¼ cup each finely chopped celery, red
bell pepper and minced yellow onion
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
Let’s get crabby!
From lump crabmeat for crab cakes to steamed Alaskan snow
crab legs, Sysco has you covered. Our fresh crab varieties include
King, Snow and Dungeness crab. Each of these comes in various
forms. A few examples include:
1
¾
¼
1
teaspoon Worcestershire sauce
teaspoon kosher salt
teaspoon ground black pepper
pinch cayenne pepper
1. Prepare Lemon-Caper Rémoulade: In small
bowl, stir together all ingredients. Refrigerate
until ready to serve.
2. Prepare Crab Cakes: In food processor with
knife blade attached, add bread and process to
coarse crumbs; set aside. Add shrimp to food
processor and process until smooth. Transfer
shrimp to medium bowl; add crabmeat and
stir until well blended.
3. In large skillet, heat 1 tablespoon oil over
medium heat. Add garlic, celery, bell pepper
and onion, and cook 2 minutes. Gently fold
vegetable mixture into crab mixture. Stir in
lemon juice, chives, Worcestershire, salt, pepper
and cayenne. Gently fold half of breadcrumbs
into crab mixture.
4. Line rimmed baking pan with plastic wrap.
Form about 2 tablespoons crab mixture into
bite-sized cakes; transfer to prepared baking
pan. In batches, lightly coat crab cakes with
remaining breadcrumbs. In large skillet, heat
remaining 4 tablespoons oil over medium
heat. Carefully add crab cakes to pan; cook
2½ minutes per side or until golden brown.
Transfer crab cakes to paper towels to drain.
Serve with Lemon-Caper Rémoulade.
> King crab sourced from Russia, Norway and Alaska
(Available in boiler claw, window cut split legs, portions
and whole cooks)
> Snow crab sourced from Canada, Russia and Alaska
(Available in cocktail claws, snap & eat, sections and meat)
> Dungeness crab sourced from Canada, Alaska and the
Pacific Northwest – Washington, Oregon and California
(Available in snap & eat, sections, whole cooks and meat)
7
Portico
Simply!
Sysco Supports
Sustainability!
the name
says it all~
raw seafood
We partner with the World
Wildlife Fund, Louisiana Seafood
Marketing Board, and the Alaskan
Seafood Marketing Institute.
in its natural
state of
/////////////////////////////////////
goodness.
Scan this tag
for a special
interview with
Chef Robert Irvine
Serve and eat!
Better Seafood
With over 25 years in the culinary profession, Chef Irvine knows high quality seafood
when he sees it. As a loyal Sysco customer, Chef Irvine’s choice in seafood is always
Sysco. The seafood safety and sustainability practices we follow prove why we’re the
market leader and show we are committed to quality and integrity. Robert Irvine
agrees. Here, he shares some of his own gourmet recipes that have been featured
on the menu at his own Eat! restaurant on Hilton Head Island, South Carolina.
8
Grilled Halibut Poisson Cru
Serves: 4
2
1
1
1
1
1
1
1
2
lbs fresh halibut- 6- 8 oz portions
Juice of 6 limes
cup coconut flakes
tablespoon sambol-chili sauce
tablespoon corn syrup
can coconut milk – 14 oz
tablespoon tomato paste
teaspoon sea salt or kosher
tablespoon minced parsley
tablespoons butter- softened
Portico Simply
Norwegian
Salmon
is raised with
1. For the fish, heat grill to 350° or high heat,
then season fish with salt, pepper and coriander
then cook on both sides until medium well in
temperature, 5-6 minutes per side.
respect in the
cold,clear
waters of
2. Once cooked, remove from heat and rest
for 2-3 minutes, then serve over pre-cooked
jasmine rice and finish with prepared sauce
from below.
3. In a bowl, blend all sauce ingredients,
except butter and allow to blend or marinate
for 30 minutes. After blending flavors pour
through sieve or strainer, then heat over low
heat until warmed, then whisk in butter off
heat then serve.
Norway
Pan-Seared Salmon, Tomato
Fennel Broth
Serves: 6 (2 fillets per order)
Sauce
½ lb red tomatoes- roasted or 2 cups
sundried tomatoes
¼ cup fennel bulb- shaved
thin- white only
4
tablespoons extra virgin olive oil
¼ cup onion- diced
¼ cup carrot- diced
¼ cup fresh orange juice
¼ cup white wine
1
tablespoon garlic minced
2
cups clam juice or fish
stock- court bouillon
salt and pepper to taste
3
tablespoons butter- room temp
Sauce – Over medium high heat, in a saucepan,
sweat fennel, onions, and carrots with olive
oil, cooking until vegetables are softened, 15
minutes. Next in same pan, deglaze with white
wine, once wine has reduced add stock and
orange juice, reduce heat and allow liquid to
cook until liquid has reduced by half. Once
reduced add tomatoes and garlic, and allow
sauce to further simmer for 15 minutes, taste
and season. Remove sauce pan, pour through
chinois or strainer, return to pan and finish with
butter. Keep warm.
Fish – Season skin side with fennel, salt and
pepper, then season bottom with salt and
pepper. In sauté pan, over high heat, add oil
until pan reaches smoking point, reduce heat
and add seasoned fish skin side down, cooking
for 2-3 minutes, flip fish fillet, reduce heat and
continue to cook for 5-6 minutes, spooning
reserved oil over fish to keep skin crisp. Once
fillet is cooked, remove from pan and serve.
Fish
12 3 oz salmon fillets- from whole
skin-on fish
1
tsp ground fennel
Salt and pepper to season
9
stay
ahead
of
the curve
st. patty’s
day menu
with
/////////////////////////////////////
options
10
Everyone’s Irish on March
17
M
Many
people
l consider
id SSt. P
Patrick’s
i k’ Day
D to be
b the
h offi
fficial
i l kickoff
ki k ff off spring.
i
A recent
survey shows that more than 25% of Americans celebrate the holiday by going
out to bars or restaurants.* Adding St. Patrick’s Day-themed options to your menu
can be a profit-builder, on both the holiday itself and the surrounding days. Sysco
has all the fixings you need to create Irish inspired meals.
Irish Beef Stew
Serves: 8
2½ pounds boneless sirloin tip roast, fat
trimmed, cut into 1½-inch pieces
3 cup all-purpose flour
2 tablespoons vegetable oil
4 sprigs fresh thyme
2 garlic cloves, sliced
2 medium leeks, halved lengthwise and
sliced ½-inch thick
1 bay leaf
1 medium yellow onion, cut into wedges
8 cups less-sodium beef broth
1 tablespoon Worcestershire sauce
1½ pounds baby red-skinned potatoes,
quartered
2 cups baby carrots
½ cup barley
¼ cup coarsely chopped fresh parsley
leaves plus additional for garnish
1½ cups frozen peas
1½ tablespoons red wine vinegar
Kosher salt and ground black pepper,
to taste
Chopped fresh chives for garnish
1. In large bowl, toss beef with flour to coat.
In large stockpot, heat oil over medium-high
heat. In 2 batches, add beef and cook each
batch 3 to 5 minutes or until beef is browned,
stirring occasionally.
2. Add thyme, garlic, leeks, bay leaf, onion,
broth and Worcestershire, and heat to boiling.
Reduce heat to medium-low; cover and
simmer 45 minutes. Add potatoes, carrots,
barley and parsley; cover and cook 1 hour
longer or until beef and potatoes are tender.
Add peas and vinegar and cook 5 minutes.
3. Remove and discard bay leaf and thyme
stems. Season with salt and pepper. Serve
garnished with parsley and chives.
*Reference: Technomic, Inc.
small
bites,
BIG
profits
itty bitty bites
Recent consumer research shows that snacking is on the rise and convenience may be to
blame. Americans are becoming more inclined to “graze” during the day and restaurants
can provide options to profit from this trend. For instance, some restaurants have added
a “Small Cravings” section to their menu with options like mini-sandwiches that are just
like their gourmet full-sandwich counterparts, just smaller. Here are some great small-bite
ideas for your menu:
> Classic Reuben
Thin slices of corned beef or pastrami,
and Swiss cheese slices on rye bread
served with a mixture of ½ cup
mayonnaise, ½ cup Thousand Island
dressing and 8 ounces drained and
coarsely chopped sauerkraut for dipping.
> California Turkey & Cheddar
Turkey and Cheddar cheese slices on whole
wheat or multigrain bread with avocado
spread (use a ratio of half of a mashed
avocado to 1 tablespoon Ranch dressing).
> Salami Pesto
Salami and provolone cheese slices, and
roasted red peppers on Italian bread spread
with prepared pesto.
Chef Tip
Cut sandwiches into squares, triangles or
rectangles with a knife, or use cookie cutters
to cut bread and sandwich fillings into
shapes, then assemble sandwiches. Serve with
accompaniments such as pickles, olives, pickled
vegetables, cherry tomatoes and green onions.
11
drive
sales
with an
Easter
Brunch
/////////////////////////////////////
menu!
build a better brunch!
In recent years, consumer interest in brunch menus has seen an increase, with one major
reason being that they offer something to suit everyone’s taste. Other reasons consumers
choose brunch are because it is often less expensive than going out to dinner, it provides
more diverse food choices and it is an easy way to celebrate a special event.
If there’s one occasion that’s synonymous with brunch, it’s Easter. Whether you are
debuting a new brunch menu, or spotlighting one already in use, this is a great holiday
to boost sales by taking advantage of this serving style. A brunch menu is also a great
opportunity to get creative… try adding unique dishes that combine elements of lunch
and dinner foods or include healthier selections. Ask your Sysco MA for more ideas on
how we can help you build your business with brunch.
12
Bonus spanish potato tortilla recipe video!
Hash Brown & Egg Bake
Serves: 8
Nonstick cooking spray
4 slices hickory smoked bacon
½ medium red onion, chopped
6 white mushrooms, sliced
½ red bell pepper, sliced
1 can (14.5 ounces) diced tomatoes with
garlic and onion, drained
1 package (10 ounces) frozen chopped
spinach, thawed and squeezed dry
14 teaspoons kosher salt
1 teaspoon ground black pepper
¾ teaspoon chopped fresh tarragon leaves
8 large eggs
1e cups whole milk
1 bag (20 ounces) refrigerated shredded
hash browns
1 package (4 ounces) Mediterranean herb
and garlic chèvre cheese, crumbled
2 green onions, sliced
1. Preheat oven to 325º. Generously spray
13 x 9-inch baking dish with nonstick cooking
spray. In large nonstick skillet, cook bacon over
medium heat 10 minutes or until crisp. Transfer
to paper towels to drain and cool. Discard most
bacon fat.
Beet, Orange & Chèvre Salad
with Lemon-Chive Oil
Serves: 8
Lemon-Chive Oil
1 package (.66 ounces) chives
½ cup extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
Juice of 1 small lemon
Beet, Orange & Chèvre Salad
3 medium beets, ends trimmed
1½ teaspoons olive oil
¼ teaspoon kosher salt
¼
3
4
1
¼
1
teaspoon ground black pepper
cup pine nuts
medium oranges
bag (5 ounces) spring mix salad greens
medium red onion, thinly sliced
package (4 ounces) chèvre
cheese, crumbled
1. Prepare Lemon-Chive Oil: In blender or bowl
of food processor with knife blade attached,
purée all ingredients 30 seconds or until chives
are finely chopped, scraping sides of blender
occasionally with rubber spatula.
recipe continued
on page 14
see page 14
for salad
dressing
products
from Sysco
2. Into same skillet, add onion and cook 5
minutes or until tender. Set aside ¼ cup onion.
To remaining onion in skillet, add mushrooms
and bell pepper, and cook 8 minutes or until
vegetables are tender, stirring occasionally.
Remove skillet from heat; stir in tomatoes,
spinach, ¼ teaspoon salt, ¼ teaspoon pepper
and tarragon.
3. In large bowl, mix eggs, milk, ½ teaspoon
salt and ½ teaspoon pepper. In medium bowl,
mix hash browns, remaining ½ teaspoon
salt, ¼ teaspoon pepper and reserved onion.
Press hash browns onto bottom and up sides
of baking dish. Evenly spread pepper-onion
mixture over hash browns. Crumble bacon over
pepper-onion mixture and top with cheese.
Pour egg mixture into baking dish.
4. Bake 45 to 50 minutes or until center is set.
Remove from oven; let stand 10 minutes. To
serve, cut into squares and sprinkle with
green onions.
Chef Tip
To make ahead, cover assembled egg bake and
refrigerate overnight. Bake, covered, at 350º for
30 minutes. Uncover and bake 35 to 40 minutes
longer, or until center is set.
13
Beet, Orange & Chèvre Salad with
Lemon-Chive Oil (recipe continued from page 13)
2. Prepare Beet, Orange & Chèvre Salad: Preheat
oven to 375°. Rinse beets under cold water and
pat dry. Rub beets with oil, salt and pepper. Wrap
individually in foil and place on rimmed baking
pan. Roast beets 1 hour or until tender and easily
pierced with knife. Remove beets from oven and
carefully open foil to allow steam to escape. Let
stand 20 minutes or until cool enough to handle.
Peel and dice beets.
in the Sysco Spotlight:
/////////////////////////////////////
salad dressing
14
Ranch is the
top-selling flavored
dressing with 27%
of the sales mix.
This is more than
double the sales
of the next largest
flavored dressing,
Italian.
3. Meanwhile, in small skillet, toast pine nuts over
medium-low heat 5 to 6 minutes or until lightly
browned, stirring frequently. Remove peel and
white pith from oranges. Turn each orange on its
side and cut into ¼-inch-thick slices.
4. To serve, line large serving plate with spring
mix, and place orange slices, beets and onion
over spring mix. Drizzle with Lemon-Chive Oil
and top with cheese and pine nuts.
According to Technomic, since 2009, salads
have become the #1 menued item in
foodservice, surpassing sandwiches and
burgers and increasing the need for broader
salad dressing options.
Sysco has always prided itself on carrying
a wide variety of flavor profiles in salad
dressings, and our new assortment makes it
even easier for you to select the items that
amplify your menu and suit your customers’
tastes. We maintain over 100 flavor varieties,
and tailor our flavor offerings based on
emerging market and consumer trends.
Trending right now are healthier options,
Asian flavors, and fruit flavors.
Most important to customers is the dressing
flavor. Topping the list of favorite flavors is
Ranch, which is used for more than just salad
dressing, it is also a condiment of choice for
younger generations.
Sysco offers quality tiers to meet all of our
customers’ needs. Our Sysco Imperial brand
is a refrigerated, high-quality alternative to
scratch-made dressings. Our Sysco Classic
strikes an ideal balance between quality and
value and Sysco Reliance delivers the highest
value to customers seeking to minimize costs.
We also offer dry dressing products that
deliver exceptional value.
Chef Tip
To peel an orange, slice off top and bottom ends
to form 2 flat surfaces. Place 1 flat side down
on cutting board. With small paring knife, slice
down the sides of the orange following the
natural curve of the fruit, removing skin and
white pith completely.
SOLUTIONS AND SERVICES
BEYOND FOOD
Whether it’s food, technology or helpful advice, Sysco has the
solutions and services to make your restaurant a success.
The technology landscape for restaurants and consumers is changing rapidly, so we’re introducing tools to
keep you ahead of the curve.
Next Generation POS
Mobile Ordering & Inventory
Check your inventory
and place an order
anytime, anywhere
Connect with your online
and mobile customers
Leapset is a local commerce platform that connects
you to today’s customers and prepares you for tomorrow’s
opportunities. In addition to a sophisticated POS solution,
Leapset provides a range of apps like mobile ordering and
loyalty programs that increase revenue and reduce costs.
Switching to Leapset is risk-free, with no upfront costs
and free customer support, maintenance and upgrades.
The Sysco Counts app makes it easy to keep track of
your inventory and order new products. Now you can
manage the entire inventory and ordering process from
your smart phone or tablet with a single app.
Sysco Counts is free. Just download the app and partner
with your local Sysco representative to get started.
Visit gobeyondfood.com to discover the many ways Sysco can grow your business.
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.
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Distributed by Sysco Corporation, Houston, Texas 77077-2099
Copyright © 2013 Sysco Corporation and ViMax Media.
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.