® 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 ////////////////////////////////////// The TTh he No N Northeast rtthe heas astt iss h home om ome me to sscenic ce eniic ro rroads, oad ads, ds, s, d dreamy ream re a y oc am o ocea oceanside ceaans n id de la landscapes, and dsc s ap pes es, an aand d most mo s iimportantly mp por orta tant ntly l d elilic el icio ious ffood. o d. oo dM anyy ag an gre ee th hat a tthe he h he eart ea rt o rt N w En ngl glan and an d most delicious Many agree that heart off Ne New England is N ew wY orkk City, or Ciityy, which whic wh i h iss a cultural culltu t raal me melt elt ltin tin ng po p w hen en iitt co ome mess to to ccuisine. uisi ui isi sine ne e. is New York melting pott wh when comes As there As a historic his isto t ri ric ic landing laand din ing point p in po int for for immigrants, immi im migr ig grran a ts ts, th her ere is is rrich ich in ich ic iinﬂ nﬂuence ue enc nce e fr from tthe from h he t ad tr adit dit iti tio ions ions ns tthat hat we ha were were eb r ug ro ght ht ffrom rom ro m th tthe he Eu Euro rope ro pean an ssettlers e tl et tler ers of er of yyesteryear, e te es teryyea tery ear, ar,r, aass we wellll well traditions brought European a d as diverse ivver erse se e ffoods o ds oo d aand nd ﬂavors nd avo vors r ffrom rs rom ro m al alll ov over ve err tthe h w he world, orld or ld d, today. tod to dayy.. day da 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”) Hard to read/inconsistent 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. Find Us On Distributed by Sysco Corporation, Houston, Texas 77077-2099 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. 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