sysco cookbook s · summer 2007. sysco today. 27. sysco cookbook. s. innovative salads, smoky...

27SYSCO TODAYSummer 2007

SSysco Cookbook

Innovative salads, smoky grilled

salmon, flaky crab cakes and almond-

milk smoothies all herald the arrival of

seasonal abundance. So pour yourself

an iced coffee and slice into a piece of

mascarpone cheesecake. After all, it’s time

to celebrate summer.

The joys of summer are here, and you’ll find many of them nestled within the following pages.

Cilantro Lime Shrimp Skewer Salad

Smoky Grilled Salmon

Dessert Minis™

28 SYSCO TODAY Summer 2007

Sysco Cookbook

Cilantro Lime Ranch Dressing

3-3/4 qts. SYSCO Imperial Ranch Dressing

8 fl. oz. lime juice

1 c. cilantro, freshly chopped

In a large mixing bowl, thoroughly blend all ingredients. Transfer to an appropriate storage container and cover, label, date and refrigerate until needed. Use as a sauce, dip, dressing or spread.

Cilantro Lime Shrimp Skewer Salad

Ventura FoodsYield: 20 servings

100 pieces shrimp (5 per skewer)—raw, peeled and deveined, with tails 3-3/4 lbs. mixed salad greens in 1-inch pieces 5 lbs. vegetable slaw (green cabbage, red cabbage, carrot, bell pepper, onion, etc.) 20 sprigs fresh whole cilantro 1-1/4 lbs. tomato, 1/4-inch diced2 qts. Cilantro Lime Ranch Dressing (see sidebar) 20 slices lime20 wooden skewers, soaked in warm waterSalt and ground black pepper, as needed

Thread each skewer with 5 shrimp. Transfer skewers to an appropriate storage container. Ice down, cover, label, date and refrigerate until needed.

For each serving: Season a skewer of shrimp with salt and pepper and grill until shrimp are opaque and cooked through. Reserve warm.

Line a large, chilled serving bowl with 3 oz. of mixed salad greens. In a small stainless-steel bowl, gently combine 3/4 fl. oz. of Cilantro Lime Ranch Dressing with 4 oz. of vegetable slaw, then transfer the mixture to the center of the mixed salad greens.

Top the vegetable slaw with the shrimp skewer, and finish the plate by spreading 1 oz. of diced tomatoes around the perimeter of the mixed salad greens. Garnish with a fresh cilantro sprig and a lime slice, and serve with a 2 fl. oz. side of Cilantro Lime Ranch Dressing.


Sysco Cookbook

Cajun Rémoulade

1 c. mayonnaise1/4 c. dill relish 1 T. capers, chopped 1 lemon, freshly juiced1 t. Tabasco sauceWorcestershire sauce, to taste1 T. Cajun spice

Mix together and chill. It will keep for several weeks.

Fresh Salsa

2 tomatoes, diced1 red onion, chopped1 t. garlic, chopped1 fresh hot pepper 2 t. cilantro, chopped 1 T. red wine vinegar2 T. olive oil

Mix together all ingredients and chill well.

First Coast Crab Cakes with Key Lime Beurre Blanc and

Cajun Rémoulade

Chef Robert K. BellDoublegate Country Club

Yield: 8–10 servings

Crab Cakes

1 box Carr’s Crackers, crumbled1 lb. lump crabmeat1 lb. jumbo lump crabmeat 4–5 egg whites2 lemons, freshly juiced1 T. parsley, chopped1 c. mayonnaiseSalt and white pepper, to taste

Mix all ingredients and form into 1 to 2 oz. cakes. Sauté in a light vegetable oil; brown lightly on both sides. Finish in a 375°F oven for 5 to 7 minutes.

Key Lime Beurre Blanc

1 c. white wine, reduced1 shallot, chopped12 black peppercorns4 oz. heavy cream, reduced by half1 T. lime juice8 oz. sweet butter, cubed and chilledOld Bay seasoning, to taste

Boil wine, shallot and peppercorns on low heat until three-quarters reduced. Add heavy cream. Reduce by half. Add lime juice. Whip in chilled butter. Strain. Finish with Old Bay seasoning. Hold sauce in warm spot. Place crab cakes on beurre blanc, top with Cajun Rémoulade and garnish with Fresh Salsa (see sidebar).


Sysco Cookbook

Mango and Lime Salsa

9 c. mango, cut into 3/4-inch chunks4-1/2 c. red onion, diced into 1⁄4-inch pieces 4-1/2 c. radish, sliced very thinly3 c. lime, segmented3 c. cilantro, chopped6 oz. extra virgin olive oil1 T. McCormick Grill Mates Salmon Seasoning1-1/2 t. McCormick Fine Grind Mediterranean Sea Salt 1 T. McCormick Table Grind Black Pepper 2 T. white wine vinegar

Combine all ingredients in a bowl. Toss and refrigerate for 15 minutes so flavors blend.

Smoky Grilled Salmon

with Mango and Lime Salsa

McCormickYield: 24 servings

24 salmon fillets (8 oz. each), skinned*6 T. McCormick® Grill Mates® Salmon Seasoning3 oz. extra virgin olive oil24 c. Mango and Lime Salsa (see sidebar)

Season the salmon and drizzle with oil. Grill over a medium flame for 10 to 14 minutes or until the internal temperature reaches 145°F. Plate about 1 cup of the Mango and Lime Salsa, and top with salmon fillet.

* Try substituting trout, cod, grouper, red snapper, sea bass, sole, tilapia, Alaskan pollock, halibut or mackerel. Adjust cooking time accordingly.


Sysco Cookbook

Spiced Walnuts

1/2 c. walnuts (halves and pieces)1/2 t. cayenne pepper3/4 c. pure maple syrup

Preheat oven to 375oF.

Place walnuts on a baking sheet and toast lightly, for about 5 minutes. Remove to bowl and toss with cayenne pepper and maple syrup. Return coated nuts to baking sheet and bake an additional 5 minutes. Remove walnuts to oiled wax paper to cool.

Watercress and Wisconsin Gorgonzola Salad

With Spiced Walnuts

Wisconsin Milk Marketing Board Chef Andrea Curto-Randazzo

Yield: 12 servings

2-1/4 c. balsamic vinegar2 bunches watercress—rinsed, dried and stems removed 1 head romaine lettuce, cleaned and cut into 1/2-inch strips1 c. Wisconsin Gorgonzola cheese, crumbled1/2 c. dried cranberries1/4 c. red onion, julienned1/2 c. extra virgin olive oilSalt, to tasteFreshly cracked black pepper, to tasteSpiced Walnuts (see sidebar)

Bring 2 cups balsamic vinegar to boil in a small saucepan. Simmer to reduce volume by two-thirds and set aside to cool.

Toss together remaining ingredients—including the remaining 1/4 cup balsamic vinegar, but not the reduced vinegar—together in a large bowl. Divide salad among 12 plates. Drizzle reduced balsamic vinegar around plates for garnish. Serve immediately.


Sysco Cookbook

Dessert Minis™ Dessert Sampler

with Minted Berry Compote

McCain FoodsYield: 3 cups

Dessert Minis Dessert Sampler

1 to 3 SYSCO Imperial Double Chocolate Brownie Bites1 to 3 SYSCO Imperial Bananas Foster Cheesecake Bites1 to 3 SYSCO Imperial New York Style Cheesecake Bites1 to 3 SYSCO Imperial Chocolate Crème Truffle Bites 1 to 3 SYSCO Imperial Apple Crumb Cake BitesMinted Berry Compote (see sidebar)

Prepare desserts as indicated on the product package. Serve with Minted Berry Compote.

Minted Berry Compote

2 c. fresh blackberries, rinsed1 c. sliced strawberries, fresh or frozen1 c. dried cranberries1/2 c. brown sugar1/2 c. mint leaves, with stems attached2 oz. white rum2 oz. balsamic vinegar1/4 c. mint, coarsely chopped1 pinch kosher salt1 pinch black pepper, freshly ground

Place all ingredients in a 2-quart, heavy-bottom saucepan. Bring to a simmer, then stir gently to dissolve the sugar. Continue simmering for 20 to 30 minutes or until the liquid has reduced to a thick syrup. Remove from heat and cool to room temperature. Remove the mint stems and any leaves still attached to them, then stir in the chopped mint.


Sysco Cookbook

Marinated Berries

1 c. granulated sugar

2 c. dry white wine

1 fresh vanilla bean

1 pt. fresh blueberries

1 pt. fresh raspberries

1 pt. fresh strawberries

In a one-quart stainless steel pot, combine the granulated sugar and wine. Split the vanilla bean and scrape the seeds. Add the seeds and pod to the sugar mixture. Bring it to a boil; then reduce heat to a simmer. Simmer until reduced by half. Add 1/2 cup of blueberries. Bring the mixture to a boil. Remove from heat; cool for 10 minutes. Add remaining berries.

Final preparation: To unmold the cheesecake, warm a thin knife under hot water and then run the knife between the pan and the cake, pressing toward the pan. Remove the side of the spring-form pan. Cut the cake into wedges and serve with Marinated Berries.

Wisconsin Mascarpone Cheesecake

With Marinated Berries

Wisconsin Milk Marketing Board Chef Debbie Gold

Yield: One 8-inch cake (with extra filling)

Crust

10 oz. pecans, toasted and coarsely chopped4 oz. walnuts, toasted and coarsely chopped1 c. light brown sugar, firmly packed8 oz. unsalted butter, melted

In a large bowl, combine the nuts and brown sugar. With a wooden spoon, stir in the butter. Place an 8-inch circle of parchment paper in the bottom of an 8-inch springform pan. Press the mixture into the pan. Refrigerate for at least 1 hour.

Cheesecake (enough for 3 fillings)

5 envelopes powdered, unflavored gelatin1 c. cold water3-1/2 c. heavy cream28-1/2 oz. Wisconsin mascarpone cheese5-1/2 oz. powdered sugar, sifted4 large egg yolks

Soften gelatin in a cup of cold water. Set aside. Warm the cream slightly. In a large bowl, beat the mascarpone cheese until smooth. Beat in powdered sugar. Add egg yolks, one at a time, beating until the mixture is smooth. Slowly stir in cream. Set aside.

Heat gelatin in water until dissolved. Stir 1/2 cup of cheese mixture into gelatin. Stir this mixture back into the cheese mixture. Heat in oven to 170°F. Let it stand until cool. Pour one-third of the filling into the prepared crust. Refrigerate overnight.


Sysco Cookbook

Iced Coffee Base

To create the iced coffee base: First brew double-strength coffee using twice the usual number of portion packs for the coffeemaker. Then fill a number of 2-liter pitchers each with 1 liter of ice and 1 liter of double-strength coffee. After the ice melts, each pitcher will contain from 1.5 to 1.9 liters of iced coffee base. The iced coffee has a shelf life of 8 hours if refrigerated, or 4 hours unrefrigerated.

Raspberry Coconut Caramel Swirl Iced Coffee

Seattle’s Best Coffee®Yield: 111 fl. oz. (8–10 servings)

64 fl. oz. Iced Coffee Base (see sidebar)36 pumps (9 fl. oz.) Fontana® Coconut Syrup24 pumps (6 fl. oz.) Fontana Raspberry Syrup32 fl. oz. milk, chilled Fontana Caramel Sauce, drizzled on top of beverage

Combine all ingredients in a large pitcher or tub, starting with the iced coffee base (see sidebar), then adding the Fontana Coconut and Raspberry Syrups, and finally the milk. Stir with a clean utensil. Divide the prepared mixture into smaller, more manageable pitchers for pouring. When serving, fill each glass three-quarters full, then add ice and drizzle caramel sauce on top.


Sysco Cookbook

Almond Milk

1 c. almonds3 c. water, plus extra for soaking

To make 3 c. of almond milk: Soak almonds in water for at least 6 hours (but no more than 2 days). Remove from water and place almonds in blender with 3 c. water, blending until smooth. Strain liquid with a cheesecloth to remove the almond pulp. Refrigerated milk will stay good for up to 5 days.

Granberry Almond Smoothie

Yield: 4 servings

4 bananas—peeled, sliced and frozen 20 frozen strawberries1/2 c. frozen blueberries 3 c. almond milk* (see sidebar)1/2 c. strawberry yogurt2 T. honey2 t. flax seeds (optional)

Prepare almond milk. In a blender, combine bananas, strawberries, blueberries, almond milk, yogurt, honey and flax seeds. Blend until smooth.

* Soy milk or 2% milk can also be used.

Of the 14 billion hamburgers eaten in

the United States yearly, most of them

are consumed in the summer months.1

And while some operations are serving

up the traditional beef, bun and fixings on

their summer menus, others are proving

that it’s not just burgers as usual.

The hamburger remains the leading

entrée on American menus, but rising

trends in ethnic foods and gourmet

burgers suggest it may be time to offer

more than just ketchup and mustard.

Give patrons a good reason to give in

to their summertime craving for this

American classic by reinventing your

traditional burger.

Beyond Beef

Bunand

1. “The Favorite Sandwich,” Cargill Meat Solutions, May 2007


sysco cookbook s · summer 2007. sysco today. 27. sysco cookbook. s. innovative salads, smoky...

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