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Enjoy a new delicious recipe every week brought to you by our in-house chefs!

ingredients

Steam Bun:

6 Steam Buns [#2336375]

 

1 (4-6 oz) Filet of Portico Simply IQF Pollock [#1578293]

thawed and cut into 6 equal sized pieces

 

½ cup AP Flour [#8379270]

 

½ cup AP Batter Mix [#4979035]

 

8 oz Dry Orange Soda [#6185450]

 

2 tablespoons Kecap Manis [#1686585]

 

½ cup Kimchee [#8594251]

 

2 cups Mixed Herbs, lightly packed

julienned scallions, micro arugula and fennel fronds

 

1 tablespoon Orange Oil [#9924549]

 

6 tablespoons Miso Honey Aioli see recipe below

 

1 tablespoon Bush Dreams Orange Mountain Rub [#2593030]

 

T.T. Salt [#6040760]

 

T.T. Black Pepper [#5935689]

 

Miso Aioli:

1 cup Mayonnaise [#4002432]

2 tablespoons Miso Paste [#6378907]

3 tablespoons Honey [#4261432]

Pinch of Salt [#6040760]

ingredients

 

Pizza:

1 each Rich’s Flatbread [6105298]

½ cup Tomato Sauce [4030284]

1 cup Mozz/Yellow Cheddar Cheese Blend [2331888]

½ cup Beef Crumble [2368900]

¼ cup Diced Onion [3390283]

½ cup Pickle Chips [4521621]

1.5 cups cooked French fries [7108871]

1 cup Shredded Lettuce [1675529]

¼ cup “Secret Sauce”

see recipe below

 

1 tablespoon Sesame Seeds [3878410]

 

Secret Sauce:

1/3 cup ketchup [4560934]

1/3 cup mustard [4006797]

1/3 cup mayonnaise [4002416]

DIRECTIONS

 

Steam bun:

[1] Set fryer to 350 degrees F. [2] Mix AP batter and soda together with chopsticks. DO NOT OVER MIX. There should still be a few lumps in the batter. [3] Dredge pollock into flour and shake off excess, discard leftover flour. [4] Coat pollock in batter. Fry pollock for 3 minutes or until golden brown, turning if needed. To prevent pollock from sticking to fryer basket move fish from side to side on top of oil before releasing. Discard leftover batter. [5] Meanwhile microwave steam buns, covered with a damp paper towel for 35 seconds. [6] When pollock comes out of the fryer drain on a paper towel, brush immediately with kecap manis and sprinkle with the Bush Dream’s orange mountain rub. [7] In a separate bowl mix herbs, blood orange oil, salt and pepper to taste. [8] To assemble, open steam bun and layer: aioli, fried pollock, kimchee and herb salad. Use a bamboo toothpick to skewer together and serve!

 

Miso Aioli: Mix all ingredients together with a whisk and let sit in the fridge for at least 1 hour before use and remix.

Directions

 

Pizza:

[1] Preheat oven to 450 degrees. [2] Place flatbread on a sheet tray and layer bread with sauce, cheese, beef crumble, onion and pickle chips. [3] Bake for 10 minutes. [4] Remove from oven and top with french fries, shredded lettuce, secret sauce and sesame seeds.

[5] Cut and serve!

 

Secret Sauce:

Whisk all ingredients together and then place in a squirt bottle

for easier application.

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

RECIPE DAY PART

Dinner/lunch

 

RECIPE MENU PART

Appetizer/Pizza

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

 

 

FRIED POLLOCK STEAMBUN WITH KIMCHEE

“BIG MACK” BURGER PIZZA

CERTIFIED ANGUS BEEF COULOTTE
with black garlic and roasted vegetable

ingredients

 

1 each Certified Angus Beef Sirloin Culotte [#0206656]

2 springs (leaves of) Thyme [#5913504]

10 stalks Asparagus [#4418752]

½ cup Yukon Gold Mashed Potatoes [#3204738]

2 each Yelo Tomato [#2854375]

 

Garlic Puree:

2 heads Black Garlic [#2539029]

½ cup Mayonnaise [#4002432]

Directions

 

[1] Sprinkle coulotte with salt and pepper. Grill for 5 minutes on on side and then flip and cook for another 4 minutes. Let rest. [2] Drizzle olive oil on asparagus and then sprinkle with salt and pepper. [3] Roast in a 350 degree oven for approx. 8 minutes. [4] Cut Yelo tomatoes in half and drizzle oil and sprinkle with sea salt, black pepper and fresh thyme leaves. Bake at 350 degrees for approx. 8 minutes. [5] In a vitamix, blend 2 heads of cleaned black garlic with ½ cup of mayo. [6] Arrange steak, asparagus, black garlic, tomatoes and mashed potatoes on a plate.

 

CRABBY CARIBBEAN

COCONUT BITES

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

ingredients

 

Steam Bun:

20 chunks Surimi, defrosted [3451176]

½ cup Caribbean Mango Dressing [9590878]

1 teaspoon Ponzu [6382545]

1 cup Sweet Chili Sauce [8357818]

1 tablespoon Peanut Butter [9732967]

2 tablespoons Rice Vinegar [5109780]

2 teaspoons Sriracha [7997208]

½ cup AP Flour [8379270]

3 whole Eggs [2105823]

¾ cup Panko [5966116]

1 ¼ cup shredded coconut [4504908]

T.T. Salt [6040760]

Flowers & Herbs to garnish (optional)

Directions

 

[1] Whisk together the Caribbean mango dressing and ponzo. Toss with surimi and let marinate for 30 minutes. [2] Meanwhile whisk together chili sauce, peanut butter, rice vinegar and Sriracha. [3] Dredge drained surimi in flour and shake off and discard excess flour. [4] Dredge surimi in egg and discard excess. [5] Mix together panko and coconut and coat surimi with mixture. Discard any excess of

the mixture. [6] Fry surimi in a 350 degree F fryer for approx. 2 minutes or until surimi is golden brown. [7] Remove from fryer and drain on paper towel. Season with salt. [8] Serve surimi hot with the peanut chili sauce.

 

Tuna Poke

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Salad

ingredients

 

2 cups Tuna Poke [#3354510]

defrosted

6 each Jalapeño Peppers [#0739755]

½ Jumbo Red Onion [#8399925]

finely diced

¼ cup Wasabi Sesame Dressing [#7616040]

1 teaspoon Kosher Salt [#6305346]

3 teaspoons Soy Sauce [#2827103]

¼ cup Black Sesame Seed Spice [#4442588]

2 tablespoons Vinegar Seasoned Japanese Rice [#4086195]

1 cup Hiyashi Wakame Seaweed Salad [#5145280]

defrosted

Directions

 

[1] Defrost tuna block OUTSIDE of bag. Once defrosted cut into medium sized cubes. [2] Roast jalapeños whole on the grill till skin chars. Removed stem and puree in a robot coupe for about 20 seconds. [3] Mix jalapeños, diced red onion, sesame Wasabi dressing, salt, soy sauce, sesame seeds and rice vinegar. Set aside until ready to use. [4] Mix tuna and jalapeño dressing together to when ready to serve. [5] Place tuna atop seaweed salad and serve immediately.

CARAMEL GLAZED SCALLOPS

with Maple Scallop Ravioli
& Yuzu Marmalade

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

3 each Lilly’s Seafood Scallop [#3635131]

3 thin slices Ham Tasso [#7723933]

2 slices Ham Prisciutto [#2566032]

3 each U/10 Dry Sea Scallop [#1818111]

3 tablespoons Unsalted Butter [#3031438]

1 tablespoon Caramel Sauce [#7757917]

1 Tablespoon Yakami Marmalade Fruit Yuzu [#0766988]

½ cup Micro Greens - Rainbow [#6421465]

Directions

 

[1] Bring pot of salted water to boil. Add raviolis and boil for 7 minutes and  drain. Coat ravioli in oil and grill until grill marks appear. [2] Deep fry tasso and prosciutto until crispy. [3] Season scallops. Sear scallops in butter until it browns. Add caramel sauce and baste scallops with butter and caramel mix. [4] To plate spread yuzu marmalade on plate. Add caramel glazed scallops, grilled ravioli and fried tasso and prosciutto. Add micro greens to decorate.

White Marble Farms

Pork Sirloin

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

8 oz White Marble Farms Boneless Pork Sirloin [#4731479]

1 tablespoon Chipotle Cinamo Rub [#8488150]

½ cup Garlic Herb Cheese Spread [#3740255]

5 each Baby Bellas [#6138929]

6 each Baby Zucchini Squash [#1284892]

1 tablespoon 90/10 Olive Oil Blend [#5934294]

1 teaspoon Korean Red Pepper Powder [#0062297]

1 tablespoon Chopotle Aioli Sweet & Smoke Sauce [#6498586]

Directions

 

[1] Portion sirloin to approx. 8 oz pieces. Score fatty side and sprinkle chipotle cinnamon evenly onto the pork. Let pork marinade in rub for 30 minutes. [2] Place pork into a 350 degree fryer for approx. 8 -10 minutes or until desired temp is acquired. [3] Stuff baby bellas with garlic herb spread and roast at 350 degrees for 8 minutes. [4] Cut zucchini in half lengthwise. Drizzle with olive oil and Korean red pepper and salt. Roast in a 350 degree oven for 10 minutes. [5] Use the chipotle aioli as a sauce on the plate. Top with mushrooms, shingled zucchini and sliced pork sirloin.

Flame Roasted Fuji Apple Crisp

with Honeyed Whipped Cream

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Dessert

ingredients

 

1 cup Cinnamon Streusel Topping [#5033818]

1 cup Hot Oats [#8562621]

3/4 cup Unsalted Butter [#3031438]

1 each Deep Dish Pie Shell [#9792938]

3 cups Roasted Fuji Apples [#6263289]

1¼ cups Heavy Whipping Cream [#4828802]

1 teaspoon Kosher Salt [#6305346]

½ cup Pure Honey [#8826893]

Directions

 

[1]  Place streusel topping, oats and butter together in a bowl. Mix together with a pie cutter until pea sized balls form. [2] Take pie crust out of freezer, place on a sheet tray and remove paper lining from pie crust. [3] Fill pie crust with Fuji apples. [4] Top the pie with the cinnamon crumble (pile high) and bake at 350 degree F for 45 minutes. [5] While pie is in, whip cream till medium peaks form. Add salt and honey and continue to whisk until stiff peaks. [6] Let pie cool before serving. Serve with honeyed whipped cream and a honey drizzle.

FALL HARVEST SHRIMP & GRITS

with pumpkin chourizo demi

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

1 oz Heavy Cream 40% ESL [#6935464]

4 ea Portico Shrimp Breaded Chicken Fried [#3637752]

2 oz Chicken Broth [#2906028]

2 oz Italian Style Polenta Grain [#3746880]

2 oz Pumpkin Puree [#0100711]

1 tbsp Diced Apples [#0880928]

3 ea Brussels Sprouts [#3315480]

1 oz Garlic [#6651020]

3 oz Peel Shallots [#1977743]

½ cup Vegetable Mix [#5592783]

¼ Link Chourizo Sausage [#7724207]

Directions

 

[1] Roast vegetable mix with apples and set aside. [2] Make sauce by sautéing remainder of garlic and shallots, add pumpkin and chourizo. Finish with heavy cream. [3] Make polenta by sautéing ½ of garlic and shallots, adding broth and cream. Once the boiling add polenta and whisk until creamy, set aside. [4] Fry Brussels sprouts until golden brown. [5] Fry shrimp in a 350 degree deep fryer for 4-5 minutes. [6] To plate, ladle sauce on the bottom, garnish the edges with the roasted vegetables and Brussels sprouts. Spoon grits in the middle of the plate. Arrange the shrimp over the grits and garnish with a Brussels sprout.

SURF & TURF

with 6 oz Coulotte & Deveined Shrimp

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

1 each CAB Sirloin Strip Cap Steak [#3205707]

½ cup Sweet Potato Gnocchi [#0147235]

3 each Portico 16/20 Shrimp [#3664491]

3 each Fresh Kalettes [#3178700]

2 tbsp White Vinegar [#1429110]

4 tbsp Unsalted Butter [#3031438]

¼ cup Veal Demi Glace [#5954755]

Directions

 

[1] Bring pot of salted water to boil. Add gnocchi and cook for 8 minutes, drain and set aside. [2] Salt and pepper steak and grill for 7 minutes. Flip and grill for 4-8 minutes or until desired temperature is achieved. [3] Meanwhile grill shrimp with shells on and set aside once done, about 3 minutes per side. [4] Fry kalettes in deep fryer set at 350 degrees F for 20-30 seconds. CAUTION: Kalettes contain a lot of water so make sure you stand back once you drop them in the oil. Season when they come out of the oven. [5] Melt butter in a sauté pan until it starts to brown. Add gnocchi and ver jus. [6] Warm the veal demi to serve with the coulotte.

CHICKEN FRIED FISH SANDWICH

 

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

2 cups Vegetable Mix Power Blend [#3817901]

½ cup Tartar Sauce [#4096368]

1 lb Ground Beef Pork Blend 80/20 [#0672917]

1 cup Country Style Gravy [#5078308]

4 each Portico Cod Breaded Tail Chicken Fried [#3400680]

24 ounces Pub Style Fresh Potato Fries [#3638063]

4 each Milano Par-baked Sub Roll [#3488267]

4 slices Pepper Jack Cheese [#5810401]

12 chips each Dill Pickle Chips [#5752522]

1 each Fresh Lemon [#7412596]

Directions

 

[1] Mix kale super blend and tartar sauce together and season with salt and pepper. [2] Sauté sausage until in a frying pan for 10 minutes or until golden brown. Reserve sausage crumbles. [3] Prepare country gravy according to directions and add in sausage. [4] Fry fish and French fries at 350 degrees F for 7-8 minutes or until done. [5] Split rolls and toast on the grill. Top each roll evenly with fish, cheese, kale coleslaw and pickles. [6] Serve with a lemon wedge, French fries and a side of the sausage country gravy.

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

LAMB SIRLOIN

with lime chipotle quinoa blend

ingredients

 

8 oz Lamb Sirloin [#8604841]

3 oz Red Quinoa Roasted Vegetable Blend [#3617588]

2 oz Baby Kale [#1600258]

Directions

 

[1] Sear Lamb Sirloin and place in oven for 8-10min [2] Heat quinoa blend in a pan until hot all the way thru [3] Saute baby kale gently [4] To plate rest lamb for 5min. place quinoa blend along the side of the plate, followed by the kale, slice lamb thin and shingle along the edge of the plate.

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

PORK TENDERLOIN MEDALLIONS

paired with a brown rice blend and pumpkin curry glaze

ingredients

 

6 oz White Marble Farms Trimmed Pork Tenderloin [#2590347]

2 oz Garden Vegetable Blend [#3617562]

1 tbsp Pumpkin Puree [#0100711]

1 tbsp Spiced Apple Cider [#8005522]

1 tsp Curry Powder [#5228747]

1 tsp Myrtle Lemon Seasoning [#5389331]

Directions

 

[1] Take the pork tenderloin and cut two medallions, approx 3 oz. Coat medallions in lemon myrtle seasoning and sear in a pan. [2] Place the pork in the oven and cook for approx. 6-8min [3] Make the glaze by combining the pumpkin, cider and curry together and slowly warm in a sauté pan [4] Warm the medley until hot [5] To plate: rest the tenderloin for 3-5 min, place two spoonfuls of the glaze at each end of plate and swoosh to your liking. Gently place the two medallions on top of the glaze. Lastly, place the veg blend neatly in-between the medallions.

SEARED PUB SIRLOIN

with fall inspired vegetables

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

6 oz CAB Sirloin Strip Cap Steak [#3205707]

3 oz Roasted Vegetable Blend Sweet Potato [#3617531]

2 oz Pumpkin Puree [#0100711]

Directions

 

[1] Sear steak and place in 350 degree oven for approx. 6-8 min [2] Sauté vegetable blend to heat through [3] Heat pumpkin puree [4] To plate: rest steak for 3-5 minutes, arrange vegetable and puree onto plate [5] Slice steak and neatly place on the plate.

Chicken Fried Pollock Tacos

with Power Blend

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

1 each Portico Chicken Fried Pollock Strip [#3637770]

1 tablespoon Mango Habanero Sauce [#3370386]

¼ cup Cheddar Shredded Cheese [#2819718]

1 cup Power Blend Vegetable Mix [#3817901]

2 each White Corn Tortilla [#2385722]

1 tablespoon Sriracha Hot Chili Sauce [#6770440]

2 ounces Fresh Salsa [#5901871]

Directions

 

[1] Fry pollock strips in a a fryer set at 350 degrees for 4 minutes. [2] Mix together mango sauce, jack cheese and power blend, season with salt and pepper as needed. [3] Warm tortillas on grill for approx. 20 seconds. [4] Layer tortilla, power blend mix and pollock. [5] Serve with a garnish of Sriracha and a side of salsa.

Dark Chocolate Pudding Cake

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Dessert

ingredients

 

2 cups Kruszteasxz Pancake Mix [#0508541]

¼ cup Cocoa Powder [#0175834]

1 drop Orange Oil [#6021774]

1 each Egg [#2105823]

1 cup Chocolate Pudding [#4011037]

1 cup Dark Chocolate Guayaql 64% [#0173353]

2 tablespoons Whipped Cream [#1251745]

1 tablespoon Praline [#2540668]

1 tablespoon Dark Chocolate Chris Pearls [#1578877]

Directions

 

[1] Whisk pancake mix, cocoa powder, egg, oil and water together. [2] Spray 4 crocks with oil and divide batter evenly. Batter should only come up half way in each crock. [3] Top cake mix evenly with chocolate pudding and then chocolate chunks. [4] Place crocks in water bath covered and bake at 350 degrees for 25 minutes. [5] Serve with whipped cream, chocolate crisp pearls and praline.

SHAKSHUKA

with Spanish octopus

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

1 each Packer Spanish Octopus [#2325854]

3 cloves Garlice [#6651020]

½ each Yellow Jumbo Onion [#5430202]

2 tablespoons Curry Powder Spice [#5228747]

1½ cups Crushed Tomato [#5989512]

2 each Egg [#2105823]

1 Roll Ciabatta Bread [#4427779]

¼ cup Micro Green [#6421465]

Serving note: Octopus can be replaced with

sausage, bacon, tofu, ground beef, etc.

Directions

 

To Prepare Octopus: [1] Thaw octopus in refrigerator overnight or under cool running water and remove and discard head of octopus. [2] Bring pot of lightly salted water to boil. Dunk octopus in for ten seconds, tentacles first and remove rapidly and place into an ice bath for ten seconds. Do this two more times. This will assure the tentacles curl for

a pretty presentation. [3] Once that is done place octopus in water and lower to a slight simmer. Cook octopus for an hour or roughly 11 minutes per pound. [4] When Octopus is done, remove and allow to cool in a bowl so legs can spread out. DO NOT ICE BATH as it will cause the octopus to become tough. [5] Once octopus is cool, take a towel and rub the purple skin off to clean. Cut into separate legs and store in an air tight container.

 

To prepare Shakshuka: [1] Dice garlic and onion and sauté in a small bit of olive oil in a case iron pan. Once onions are translucent add curry powder and allow to toast for approx. 2 minutes. [2] Mix in tomatoes and season with salt and pepper. Allow to simmer for 10 minutes over low heat. [3] Dig a small well into the tomato sauce and crack an egg inside.

Cut one leg of the octopus into bite sized slices and add into the sauce. Bake in oven for 10 minutes or until eggs reach desired consistency. [4] Serve with fresh micro greens and grilled slices of ciabatta.

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

CARIBBEAN CURRIED MANGO SALMON STIRFRY

with crispy Yuzu pork lardons

ingredients

 

7 oz Fresh Norwegian Salmon [#7464793]

1 teaspoon Orange Mountain Rub [#2593030]

 

Marinade:

1 oz Mango Puree Capfruit [#2825990]

1 tablespoon Koala Curry Rub [#1300948]

 

Vegetables:

1 cup Roasted Vegetable Red Quinoa Blend [#3617588]

1 cup Fresh Kale Vegetable Blend [#2388470]

 

Lardons:

2 oz Smoked, Dry Rubbed Pork Belly [#2811487]

½ teaspoon Assorted Yuzu Fruit Puree [#1788070]

Directions

 

[1] Combine mango puree and curry rub together and coat salmon filet. [2] Set aside for 1.5 - 2 hrs. After salmon marinates sear for one minute in a hot oiled pan and then coat in orange mountain rub. [3] Place in a 350 degree convection oven for 6 minutes, take out and set aside. [4] Next prepare lardons. Dice smoked pork belly and saute in a hot oiled pan until crispy and brown. Towards the end add Yuzu puree and season with salt & pepper. Set aside.

 

Vegetables: [1] In a hot oiled sauté pan toss all vegetable ingredients for about 2 min until slightly tender and heated thru. [2] Add lardons and toss quickly, set aside.

 

To Plate: [1] Choose desired plate of choice. [2] Neatly place vegetable lardon mixture onto the plate reserve a small amount for garnish. [3] Place salmon on top of vegetable mix, now garnish the top of the salmon with remaining vegetable mix. Enjoy!

PASSIONFRUIT & COCONUT QUINOA BREAKFAST CEREAL

with honeyed whipped cream

RECIPE DAY PART

Breakfast

 

RECIPE MENU PART

Cereal

ingredients

 

2 tablespoons butter [3031438]

½ cup red quinoa [1772096]

½ cup white quinoa [2953147]

1 pinch of salt

2 cups water

½ cup Capfruit passionfruit puree [2825988]

½ cup Capfruit coconut puree [3344856]

2 tablespoons honey [8826893]

3 tablespoons sugar [2926727]

½ cup heavy cream [4828802]

 

Honeyed Whipped Cream:

1/2 teaspoon salt [3031438]

1.5 tablespoons honey [8826893]

As desired, caramel [2959159]

As desired, praline [3377797]

Directions

 

[1] In a sauce pan toast red and white quinoa in butter for 5 minutes. [2] Add salt, water, passionfruit puree, coconut puree, honey and sugar to pot and simmer on medium heat for 15-20 minutes or until quinoa is cooked through. Be sure to stir every 5 minutes during cooking to prevent cereal from sticking to bottom of pan. [3] Add heavy cream and simmer for another 5 minutes.

 

Honeyed Whipped Cream: [1] Whip cream to medium peaks. [2] Add salt and honey and whip cream to stiff peaks. Set aside until quinoa is done.

 

Serving Instructions (if applicable): [1] Serve quinoa immediately with a quenelle of whipped cream. [2] Drizzle with caramel and praline.

SOUR CHERRY SHORT RIB

with Yuzu Chili Sauce Steam Bun

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

Chuck Flap & Braising Liquid:

2 chuck flaps [5589862]

½ cup veal elite demi glace [1745744]

½ kg cherry sour puree [1440231]

4 each, sliced peeled shallot [1977743]

1 tb, toasted fennel seed [5228796]

¼ cup garlic [6651020]

as needed, water

 

Yuzu Chili Aioli:

½ cup assorted Yuzu fruit puree [1788070]

¼ cup chili Korean go-chu-jang paste

2 cups mayonnaise [4983920]

 

Additional Ingredients:

12 each steam bun plain folded butterfly shaped [2336375]

2 cups kale fresh vegetable blend [2388470]

Directions

 

[1] Season chuck flap with salt and pepper and grill to get dark grill marks. [2] Place chuck flap in half hotel pan and top with Capfruit Sour Cherry Puree, veal demi, shallots, garlic and fennel. [3] Add water till chuck flap is submerged. Cover with two layers of aluminum foil. [4] Cook in a 350 degree oven for 4 hours with low fan of until chuck is fork tender. [5] Meanwhile, mix yuzu, gochujang and mayonnaise. Season to taste. Cover and let sit in fridge. [6] When chuck flap is done chill in fridge for approximately four hours or until chilled through. [7] Cut chuck flap into 12 pieces and warm in a pan or oven with braising liquid. [8] Toss 5 tablespoons of yuzu chili aioli with kale fresh veg blend.

 

Serving Instructions (if applicable): [1] Microwave steam bun for 10-30 seconds depending on microwave wattage. [2] Open steam bun and place one piece of short rib and top with yuzu kale slaw. [3] Serve with a glass of sake!

GRILLED SHRIMP SALAD

with smoky white peach vinaigrette

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Salad

ingredients

 

5ea 26/30 white shrimp [6731515]

1 TSP Sriracha Seasoning [3772631]

Dressing: Yield approx 4 cups

1TBSP chopped garlic [6651020]

¼ cup chopped shallots [1977743]

1 TSP whole grain mustard [4086237]

½ cup red wine vinegar [6035588]

1 cup white peach puree capfruit [1695232]

½ cup Monin hickory smoke [9226150]

2 cups olive oil [1168095]

Pinch of salt & pepper

Salad: Yield 1 serving

I cup loosely packed baby kale [1600258]

1TBSP sliced golden beets [5161930]

1 TBSP organic shredded carrots [8495685]

1 TBSP thinly sliced red onions [8399925]

2 oz. vinaigrette

1TBSP crispy quinoa (see recipe) [1772096]

Crispy Quinoa [1772096]

Directions

 

[1] Cook 1 cup of raw quinoa in 2 cups of water for 10 minutes. [2] Drain and cool. [3] Take cooked quinoa and place in a fine mesh sieve and slowly lower into a 350 degree fryer or pot with oil. Cook while stirring until bubbling stops. Cool and drain.

 

Make Dressing: [1] Place all ingredients except for oil into a blender. Blend until completely smooth, while blender is running add oil slowly until emulsified. Transfer into container and refrigerate. [2] Lightly oil shrimp and season with sriracha seasoning. Place on grill for 2-3 min on each side. Set aside.

 

Prepare Salad: [1] Take dressing and pour desired amount into a squirt bottle

reserve the rest for future use. [2] In a mixing bowl add baby kale, vegetables,

shrimp, quinoa and 1oz of dressing. Toss lightly.

 

To Plate: [1] Choose desired plate of choice. [2] Use dressing in squirt bottle and garnish plate around the edge with dressing. Neatly place salad mix in the center of plate. Next neatly place shrimp around the salad. Garnish with a pinch of the crispy quinoa.

BLOOD ORANGE MIGNONETTE

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

ingredients

 

1 ½ cups blood orange puree [#1440365]

1 ½ cups white wine vinegar [#4113072]

½ cup white ver jus [#1429110]

2 shallots, finely diced [#1977743]

¼ cup cracked black pepper [#5229299]

Oysters [#3193051]

Micro basil, if desired

Directions

 

Recipe Directions: [1] Combine Capfruit blood orange puree, white wine

vinegar, shallot and black pepper in sauce pot and bring up just till a boil. [2] Chill liquid over an ice bath.

 

Serving Instructions: [1] Shuck oysters and top with micro basil if desired. [2] Serve mignonette on the side and serve with spoon for the customer to add as much as they like to their oyster.

TROPICAL TIE DYED BERGAMONT & RASPBERRY SMOOTHIE

RECIPE DAY PART

Any

 

RECIPE MENU PART

Beverage

ingredients

 

Green Banana:

¼ cup pineapple puree [#6462294]

1 cup banana puree [#5683382]

1 cup peach puree [#1695232]

1 cup chopped apple [#0880928]

6 cups baby kale [#1600258]

½ cup ice

 

Tropical Raspberry:

½ cup blackberry puree [#3472695]

¾ cup raspberry puree [#2826008]

¾ cup coconut puree [#3344856]

¼ cup bergamont puree [#3606185]

1 cup ice

2 tablespoons honey [#4361432]

Directions

 

Green Banana: [1] Blend all ingredients in vitamix for 30 seconds.

[2] Set aside in a large measuring cup while moving onto the next step.

 

Tropical Raspberry: [1] Blend all ingredients together in a clean vitamix.

[2] Set aside in a large measuring cup while moving onto the next step.

 

Serving Instructions: In a tall clear glass, simultaneously pour the Green Banana

and Tropical Raspberry smoothies to create a tie dyed effect. Enjoy with a straw!.

FALAFEL WAFFLE

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

3 oz. Falafel Mix [#0484673]

2 oz. Tzaikiki Sauce [#1165778]

¼ oz Balsamic Glaze [#0651828]

3 oz. Heirloom Tomato [#1221191]

Rainbow Micro Green, garnish [6421465]

Directions

 

[1] Take Falafel mix and place into hot waffle iron for 5 minutes. [2] Move from

waffle iron and set aside.

 

Prepare Vegetables: Slice tomatoes and season with salt & pepper.

 

To Plate: [1] Place ¼ of a waffle on plate. [2] Layer with tzaikiki sauce and tomatoes. [3] Place another ¼ waffle on the top. [4] Garnish with a dollop of Tzaikiki and micro greens.

DIJON CRUSTED SALMON

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Seafood Entrée

ingredients

 

8 oz Salmon Filet - Skin On [#7464793]

¼ cup Oven Roasted Tomato [#7705344]

½ cup Polenta Italian Style Grain [#3746880]

2 tbs Dijon Mustard with White Wine [#4064978]

1 tbs Horseradish Sauce [#3365848]

2 tbs Italian Seasoning [#9806472]

2 cups Baby Kale [#1600258]

¼ cup Red Onion [#8399925]

½ cup Grated Parmesan Cheese [#3060787]

¼ cup Mascarpone Cheese [#2389153]

Directions

 

[1] Bring 6 cups of water to a boil. Season with salt. Whisk in 1 ¾ cups polenta,

½ cup mascarpone and ¼ cup Italian seasoning. Whisk in 1 cup parmesan cheese. [2] Pour polenta onto a half sheet pan or into a full hotel pan. Let cool. [3] Meanwhile pickle red onions using your favorite recipe. [4] Slice salmon into 7 ounce pieces. Place on a greased sizzle platter. Brush with Dijon mustard and place in salamander until Dijon forms a crust. Finish salmon in a 350 degree oven(approx. 7 minutes) [5] Cut chilled polenta into squares and sear on both sides in a greased pan till golden brown. [6] Toss kale, peppers, pickled onions, tomatoes

and a bit of the pepper oil and season.

 

To Plate: Put a bit of horseradish sauce onto the plate. Top with polenta, kale salad and salmon.

BEEF CARPACCIO

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

ingredients

 

1 Beef Tender PSMO [6236115]

1 t Fresh peeled Shallots [1977743]

1 t Imported Nonpareil Capers [5535687]

1 t French Mustard Grain Crock [4086237]

1 t Cracked Black Pepper [5229299]

1 t Extra Virgin Olive Oil [4497301]

2 ea kalettes [3178700]

as needed, Apple Cider Vinegar [4069373]

as needed, Coarse Sea Salt [582294]

Directions

 

[1] Freeze tenderloin and slice thin. 6 slices is a good portion size. [2] Fry kalettes

in fryer for 20 seconds and then dust with salt and sriracha. [3] Serve carpaccio drizzled with olive and seasoned with salt. Add accoutrements on the side.

cioppino

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

1 lb Whole Blue Mussel [2356420]

½ cup Chopped Raw Surf Clam [1089036]

3 each Fresh Peeled Shallots [1977743]

8 oz Cubed Haddock Fillet [2178196]

2 cups Shrimp 21/25 [5106402]

1 cup Calamari Ring [8875882]

2 cups Sea Clam Broth [3905189]

2 cups Diced Potato [3204298]

1 each Fresh Leek Bunch [1324078]

Directions

 

[1] Cut green part of leek off and dispose. Thinly slice white part of leek and thinly slice shallot and saute. [2] Add seafood, clam broth and 4 cups water. Simmer for 10 minutes, add potatoes and simmer for another 5 minutes. [3] Test for seasoning and enjoy with grilled bread.

RATATOUILLE

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée Side

ingredients

 

1 cup cherry tomato, halved [2203024]

1 cup summer squash, sliced [6902399]

10 each baby zucchini halved [1284892]

1 cup broccolini [8647349]

1 each large shallot, thinly sliced [1977743]

1 pepper, thinly sliced [1606995]

Directions

 

[1] Place all veg on a sheet tray and toss with olive oil, salt and pepper.

[2] Roast in a 400 degree oven for 10-15 minutes.

BRAISED PORK FRENCH DIP

RECIPE DAY PART

Lunch / Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

1 oz White Cheddar Spreadable Cheese [#7007583]

2 oz Peeled Fresh Shallots [#1977743]

2 slices Italian Bread [#5859857]

5 oz Tater Barrel Potatoes [#1054378]

3 oz Boneless Pork Butt [#2772612]

3 oz Roasted Beef Gravy [#4189023]

Directions

 

[1] Braise pork butt slow at 300 degrees for 2 hours [2] Cook potatoes in a 350 degree fryer and set aside [3] Slice bread [4] Warm gravy with caramelized shallots [5] Spread cheese on bread [6] Assemble sandwich with the pork, shallots and a small amount of gravy

RECIPE DAY PART

Breakfast

 

RECIPE MENU PART

Entrée

ranchers breakfast steak

ingredients

 

6 oz Steak Skirt Outside [#5169986]

3 oz Black Bean Salad [#7353988]

3 ea Tortilla Corn/Flour 4.5” [#7570472]

1 oz Monterey Jack Fancy Shredded Cheese [#2819763]

1 ea USDA Egg [#2105765]

Directions

 

[1] Grill steak until desired temp and rest [2] Sautee egg and set aside [3] Heat bean salad and set aside [4] Warm tortillas on grill [5] Assemble plate ‑ slice steak and place on plate followed by the tortillas and beans. Top with egg and sprinkle cheese to [6] Garnish

mahi taco

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Entrée

ingredients

 

3 each Mini Naan Bread [#3452329]

3 oz Mahi Mahi [#6698886]

2 oz Fresh Mango Salsa [#3891520]

3 oz Fresh Kale Vegetable Blend [#2388470]

1 oz Sriracha Fire Ranch Dressing [#3887872]

Directions

 

[1] Cook Mahi on flat top and set aside [2] Mix veg with dressing set aside [3] Warm naan gently for a quick period of time [4] Assemble tacos and garnish with salsa

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Entrée

south American steak

ingredients

 

4 oz Roasted Vegetable & Quinoa Blend [#3617588]

1 oz Ranch Poblano Avocado Fire Dressing [#3887852]

5 oz Beef Chuck Top Blade / Flat Iron [#6510265]

1 ts Garlic Peppercorn Rub [#1300708]

Directions

[1] Rub seasoning on steak and sear on a flat top or grill and cook until desired temp [2] Heat quinoa blend in a pan until hot [3] Slice meat and fan onto a plate and accompany with the veg blend [4] Garnish with poblano dressing

SMOKEY CHEESEBURGER PIZZA

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Pizza

ingredients

 

1 each Blonde Pizza Dough Ball 16 oz [#9383886]

3 oz Ketchup [#9617218]

1 tb Mustard French Whole Grain Crock [#4086237]

3 oz Pickle Chip Dill KP FP [#5752522]

2 ea Beef Patty Ground 80/20 Homestyle [#1349760]

2 oz Cheese Bend Firehouse Ultimate [#7005922]

2 oz Cheese Mozzarella LMWM Diced [#3407273]

Directions

[1] Preheat oven with a pizza stone in it to 500 degrees. [2] Dice the frozen burger

patties and sauté in a hot pan with a touch of olive oil. [3] Strain and let stand.

[4] After dough ball has proofed, hand stretch till desired thickness. [5] Spread

ketchup and then the whole grain mustard evenly on the raw dough. [6] Sprinkle

the pickles and the diced burger patties. [7] Top with the Firehouse and the diced

cheese. [8] Place on the hot pizza stone and bake for 5 minutes.

Serving Instructions

Let stand for 2 minutes and slice

Temperature Requirements

500 degree oven or a 700 degree pizza oven

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

calamari flatbread

ingredients

 

1 ea. Plain Naan Flat Bread [#3024912]

4 oz. Calamari Rings [#2272157]

1.5 oz. Baby Kale [#1600258]

3 oz. Hot House Tomato [#6947360]

2 oz. Shaved Salad Cheese Blend [#7071216]

5 gm. Balsamic Glaze [#0651828]

1 ea. Egg [#3602976]

2 oz. All Purpose Flour [#8379270]

1 oz. Panko Crumbs [#5495460]

1 oz. Salt [#4002994]

3 gm. Pepper [#5229273]

Directions

[1] Grill flatbread [2] Add chopped tomato, roasted fennel and baby kale [3] Flour egg wash and bread crumb calamari [4] Fry calamari until golden brown [5] Toss calamari, tomatoes, and baby kale. Add salt and pepper to taste.

croquette

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

ingredients

 

8 oz Ground Beef [#2521678]

3 oz Grated Parmesan Cheese [#3060787]

2 oz Marinara Sauce [#5989538]

1 ea Fresh Habanero Pepper [#2372464]

2 oz Fresh Heirloom Tomato [#1221191]

.75 ea Batter

.75 ea Salt

.75 ea Pepper

.75 ea Egg Wash

Directions

[1] Cook beef on low heat, let cool. [2] Mix potato, egg, salt, pepper and ½ the

cheese. [3] Mix the other ½ of cheese into the cooled beef. [4] Form balls with potato mixture and fill with beef mix then bread and deep fry until golden brown.

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Burgers/Sandwiches

TUNA BURGER

with sriracha kaleslaw, sriracha ranch turnip

and carrot fries

ingredients

 

1 kit Yellow Fin Tuna Poke Cubes [#4045292]

1.5 cups or as needed Panko Crumbs [#5966116]

2 cups Power Blend Salad Mix [#3817901]

3 tbsp Fire Ranch Sriracha Dressing [#3887872]

5 ounces Parsnip Carrot Fries [#4114290]

1 tbsp French Ranch Fry Sauce [#4075774]

as desired Spicy Sriracha Seasoning [#3772631]

4 each Pub Beer Hamburger Bun [#3761727]

Directions

[1] Defrost tuna and seasoning packet. Mix together. Add ½ cup panko or as

needed till fish is able to be formed into a loose patty. Let sit for at least ten

minutes. [2] In the meantime mix power blend and sriracha seasoning. Season

to taste. [3] Form four patties out of the tuna. Dredge in extra panko, pressing

lightly to ensure a nice coating. [4] Fry patties in an oiled pan till crumbs are

golden brown. Finish in the oven till desired temp is reached ( medium). [5] In the

meantime fry turnip and carrot fries, toss with ranch intensifry sauce and sriracha

seasoning. [6] Serve the burger on a toasted beer bun, topped with the sriracha

ranch kaleslaw and a bamboo skewer. Serve fries hot on the side with additional

sriracha ranch dressing as a dipping sauce!

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

FRIED WEST COAST OYSTERS

with shallot, herbs, lemon and cusabi

ingredients

 

8 ea Shucked West Coast Oysters [#0048724]

¾ cup All Purpose Batter Mix [#4979035]

1 pinch Rainbow Micro Greens [#6421465]

½ ea, thinly sliced Peeled Shallot [#1977743]

1 ea Fresh Lemon [#7412596]

2 oz Cusabi Dressing & Dip [#7139546]

Directions

[1] Dredge oysters in AP Batter mix. Shake off excess. [2] Fry oysters till golden brown in 350 degree fryer. (Appox 3 minutes). [3] Shake excess oil from oyster and toss with herbs, shallot, and salt as needed. [4] Top with lemon zest and serve with cusabi dressing.

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Appetizer

SUMMER HEIRLOOM TOMATO BRUSCHETTA

 

ingredients

 

Fresh Mixed Medley Tomato [#3342965]

Whole Peeled Garlic [#6651020]

Extra Virgin Olive Oil [#5534151]

Focaccia Herb Bread [#7633096]

Crumbled Goat Cheese [#1142381]

Fresh Basil [#1679919]

Directions

[1] Slice tomatoes into halves or quarters depending on their size. You don’t want

them to be too small. Mince garlic. [2] Put tomatoes, garlic and salt and pepper to taste in a cambro or other heat safe container. [3] In a saucepan get olive oil smoking hot. Slowly, and carefully pour the oil over the tomato and garlic mix, mix one or twice. Let sit for at least 10 minutes. [4] Meanwhile, slice focaccia on the bias and grill off, no need to use oil. Take off the grill and top with goat cheese. [5] Using a slotted spoon remove tomatoes and put on top of grilled focaccia. Garnish with fresh basil chiffonade!

RECIPE DAY PART

Dinner

 

RECIPE MENU PART

Soup

portuguese kale soup

with cheesey quinoa croquettes

ingredients

 

1 cup Red Quinoa Spinach Potato Hash [#4111249]

½ cup Shredded Jack Cheddar Cheese [#8919086]

1 cup Yukon Gold Mashed Potato [#3204738]

Panko Bread Crumbs, as needed [#5966116]

32 oz Portuguese Kale Soup [#1474238]

Directions

[1] Mix potato hash, cheese, mashed potatoes and bread crumbs together. [2] Scoop into 12 even balls. [3] Fry at 350 degree fryer till golden brown. Finish in the oven till warmed through. [4] Heat soup and separate into four different bowls. Top each bowl with 3 balls and garnish with basil chiffonade (optional).

rustic reuben

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Sandwiches

ingredients

 

3 oz Corned Beef [#9298878]

½ oz Fresh Baby Arugula [#4333845]

1 oz Russian Dressing [#4116810]

1 oz King Cuts Gruyere Cheese [#2393056]

2 ea Marble Bread [#5859774]

1 oz Shredded Sauerkraut [#5620620]

¼ oz Balsamic Glaze [#0651828]

1 oz Fresh Mixed Tomato Medley [#3342965]

Directions

[1] Heat corned beef in a pan. [2] Melt cheese on bread in salamander.

[3] Assemble sandwich. [4] Toss salad ingredients together in a bowl.

[5] Plate away!

RECIPE DAY PART

Lunch/Dinner

 

RECIPE MENU PART

Sandwiches

mojito salmon sandwich

ingredients

 

4 oz Salmon [#3557164]

1 ea Telera Roll [#0187668]

2 oz Cucumber & Onion Salad [#6556202]

1 tb Mojito Lime Seasoning [#4201285]

2 oz Lattice Potato Chips [#3686041]

Directions

[1] Take salmon and season with Mojito seasoning and sear in a hot oiled pan,

cook thru and set aside. [2] Fry chips until golden brown and set aside.

[3] Grill bun for a minute.

 

To plate:

[1] Place bun bottom on plate and place salmon on roll. [2] Next top salmon with

the cucumber salad. [3] Add chips to plate