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Welcome to The Pantry at Sysco Boston

 

In The Pantry you will find short, easy to prepare and on trend Sysco branded recipe videos that will bring variety, value and innovation while helping your business stay on the cutting edge.

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Lobster Tacos

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    INGREDIENTS

     

    • Tyson Corn/Flour Tortilla 7570472
    • Sysco Classic Dressing Ranch Sriracha 3887872
    • Packer Salad Mix Power Blend 3817901
    • Down East Lobster Leg Meat Raw Uhp 4495897
    • Sysco Classic Batter Mix All Purpose 4979035
    • Sysco Imperial Fresh Mango Salsa 3891520

     

     

    DIRECTIONS

     

    1. Dredge lobster legs in all purpose batter
    2. Fry in deep fryer until golden brown
    3. Place taco shells in stand and add fried lobster meat
    4. Mix power blend with Sriracha ranch and add mix to top of lobster taco
    5. Garnish with fresh mango salsa

Garlic Encrusted Swordfish with Turnip Noodles, Sautéed Heirloom Tomatoes and Charred Leeks.

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    INGREDIENTS

     

    • Packer Swordfish Portioned Skin On 1609502
    • Char Crust Sundried Tomato And Garlic 5026102
    • Packer Leek Bunch Fresh 1008168
    • Sysco Natural Garlic Whole Peeled 6651020
    • Divina Olive Mix Greek 9373937
    • Packer Tomato Cherry Mixed Medley 3342965
    • Packer Spiralized Turnip  4618292
    • Mccain Celery Seed 5228499
    • Packer Lemon Fresh 7412596

     

     

    DIRECTIONS

     

    1. Season defrosted swordfish with charcrust and then pan sear both sides in oil on medium till desired temp is reached.
    2. Add chopped leeks, minced garlic, halved olives, and halved tomatoes and saute. Add a bit of water to deglaze. Season as needed.
    3. In a separate clean pan saute turnip noodles with oil and a bit of salt and pepper.
    4. Place turnip in center of the plate and top with the hot swordfish.
    5. Top with sautéed veg and a bit of the extra jus from the pan.

Rhode Thailand Calamari

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    INGREDIENTS

     

    • Portico Bountry CALAMARI RING TENT TODA CHN 8096798
    • Sysco Classic BATTER MIX ALL PURPOSE GLDN FL 4979035
    • Block & Barrel Classic PEPPER HOT CHERRY SLICED 5902234
    • Fry-On SHORTENING LIQ ZTF 7644909
    • Frank’s SAUCE CHILI SWEET RED HOT 8357818
    • Packer BASIL FRESH 1794882
    • Lee Kum SAUCE HOT CHILI SRIRACHA 5535661

     

     

    DIRECTIONS

     

    1. Defrost calamari overnight in the refrigerator.
    2. Cut tentacles and portion into 8 oz servings.
    3. Dredge calamari and drained cherry peppers in batter mix.
    4. Fry calamari at 350 degrees for 45 seconds.
    5. Remove from fryer and season.
    6. Toss calamari with sweet chili sauce and sliced basil.
    7. Garnish with basil and sriracha and enjoy!

Seared Scallops with Korean Quinoa

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    INGREDIENTS

     

    • Wholesome Farms Butter Solid Unsalted 3030117
    • Portico Scallop Sea Dry U-10 1818111
    • Path of Life Vegetable blend Quinoa Korean BBQ 4438956
    • Sysco Classic Sriracha Ranch Dressing 3887872

     

     

    DIRECTIONS

     

    1. Season and sear scallops on one side. Add butter and flip. Baste scallops with butter.
    2. Sautee Vegetable quinoa blend.
    3. Drizzle sriracha ranch on a plate, top with quinoa blend and scallops!

Reuben Sliders

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    INGREDIENTS

     

    • Certified angus beef Corned beef brisket 9094350
    • Path of life Potato hash brown red quinoa spinach 4111249
    • Block and barrel imperial Cheese swiss feather shred 2818963
    • Sysco imperial Shredded sauerkraut 5620602
    • Sysco classic Ranch fire sriracha fire dressing 3887872
    • Koppert cress Micro green arugula 8577603
    • Sysco imperial Breading mix rice and navy bean  4134807
    • Wholesome farms Fresh liquid scrambled egg 2577054

     

     

    DIRECTIONS

     

    1. Mix breader, egg and potato hash together. Season with salt. Let sit for at least 10 minutes. Form into pancakes and pan sear till golden on both sides.
    2. Top potato pancakes with sliced corned beef, sauerkraut and swiss cheese. Bake until cheese is melty.
    3.  Plate and top with Sriracha ranch and micro arugula.

     

Crispy Salmon

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    INGREDIENTS

     

    • PORTICOFISH SALMON ATL FIL SKON DTRIM 2184337
    • PATHOFLIFE VEGETABLE BLEND PULSE MELANGE 4438947
    • PACKER CARROT SHRD COLR ORAN YEL 8495685
    • SYSCO IMPERIAL MUSHROOM WILD BLEND UNSZD 6138929
    • PACKER SHALLOT PEELED FRESH 1977743
    • MYRONS SAUCE ORIENTAL PONZU 5303573

     

    DIRECTIONS

     

    1. Sear Salmon and set aside

    2. Blend Pulse Melange in blender until smooth

    3. Mix carrots, mushroom and shallots with ponzu and set aside

    To plate – scoop pulse mélange on the plate and place salmon on top, garnish with carrot and mushroom mixture

pork short rib dinner

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    INGREDIENTS

     

    • SYS NAT  GARLIC WHL PLD  (6651020)
    • PACKER  SHALLOT FRSH   (1977743)
    • SYS IMP  SAUCE BBQ ORIG (2728616)
    • WTMBLS PORK SHORT RIB (5892698)
    • IMP/MCC  SEASONING ROTISSERIE (7228943)
    • APIO KALE VEG BLEND  (2388470)
    • SYS CLC DRESSING RANCH SRIRACHA  (3887872)
    • Path of Life Carrot & Parsnip Vegetable Fry (4114290)

     

    DIRECTIONS

     

    1. Season short ribs with rotisserie seasoning and mark on hot grill
    2. Place in hotel pan and add bbq, garlic,shallots and water.  Cover with foil
    3. Cook at 300 degrees for 2 hrs
    4. Cook fries and set aside
    5. Toss kale blend with dressing and set aside
    6. To plate – place salad mixture on plate and carfefully place ribs on top.  In a small bowl place carrot fries and place next to ribs.
    7. Enjoy!

Spicy blue cheese burger

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    INGREDIENTS

     

    • CAB Gound Beef Chuck Brisket Shortrib Patty 1462939
    • Arrezzio Gorgonzola Cheese Crumble 8495412
    • Sysco Classic Extra Thick Precooked Bacon 6191874
    • Sysco Imperial Breaded Onion Ring ¾” 9263252
    • Sysco Classic Hot Sauce 5728191
    • Sysco Imperial Honey Sriracha 3/8 Potato Fry 4419360
    • Eurobake Portuguese Bread Roll 4319572
    • Packer Burger Lettuce Leaf 1591940
    • Sysco Classic Chunky Blue Cheese Dressing 3609443

     

     

    DIRECTIONS

     

    1.  Season burger with salt and pepper and grill off till desired temperature.
    2. Cook onion rings and fries in fryer till golden and crispy.
    3. Season onion ring with hot sauce and place on burger. Fill onion rings with crumbled blue cheese.
    4. Toss sriracha fries with hot sauce and blue cheese crumbles.
    5.  Put burger on lettuce and bun. Serve with extra hot sauce, sriracha fries and blue cheese dressing.

Pork Loin

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    INGREDIENTS

     

    • 8 oz   WTMRBLS PORK LOIN BNLS STRIP 0X1 (4731479)
    • CHAR CRUST Sundried Tomato and Garlic (1300753)
    • 1 tablespoon WHLFARM BUTTER SOLID UNSLTD 83% EUROPN (3030117)
    • 1 tablespoon  SYS NAT GARLIC WHL PLD (6651020)
    • 1 cup SYS IMP  BEAN GREEN FDSVC TRIMMED FRSH (1810910)
    • 5 each Flavorus TOMATO RSTD OVEN (7705344)
    • 1 cup SYS CLS  POTATO CKD MASHED YUKON GOLD (3204738)
    • 2 tablespoons AREZZIO SAUCE HORSERADISH (3365848)
    • 1 tablespoon AREZZIO SAUCE PESTO SUN DRIED TOMATO (6139760)

     

    DIRECTIONS

     

    1. Season pork with charcrust on both sides. Sear pork in hot pan with oil and finish in the oven.
    2. In a separate pan melt butter. Sauté garlic till soft add green beans and tomatoes.
    3. In a pan mix mashed potatoes and horseradish cream and heat till warm and smooth.
    4. Place potatoes, beans and pork and top with sundried tomato pesto.

surf & Turf

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    INGREDIENTS

     

    • Portico White Shrimp 16/20 5107525
    • Arrezzio Italian Superfino Arborio Rice  2145985
    • CAB Steak Filet  9092198
    • Wholesome Farms Unsalted Butter  3030117
    • D’Allas Porcini Mushrooms  3371228
    • Fusion White Vinegar 1429110
    • Packer Micro Green Tendril Pea  8575898
    • Packer Fresh Peeled Shallots  1977743

     

    DIRECTIONS

     

    1. Using the shallot, ver jus, butter and rice prepare risotto according to directions on the back of the box.
    2. Meanwhile soak mushrooms in water. Add mushrooms and water to risotto near the end of the cooking process.
    3. Season steak with salt and pepper. Sear on both sides. Add butter and baste steak on both sides till desired temperature is reached.
    4. Season shrimp and cook quickly in the hot butter from the steak.
    5. Top risotto with steak, shrimp and pea tendrils.

Seared Lemon Chicken Pasta

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    INGREDIENTS

     

     

    DIRECTIONS

     

    1. Boil pasta until al dente, cool and set aside
    2. Dredge chicken in flour and sear in sauté pan, cook until 165
    3. Add garlic to pan and cook for one minute, then add artichoke and two lemon slices
    4. Add chicken broth and butter and reduce until thickens to a sauce
    5. Toss with cooked pasta and serve.

Veal Striploin Scaloppini

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    INGREDIENTS

     

    • Butcher Block Reserve Veal Loin FF Knife Ready B/I  5750243
    • Packer Carrot Baby Tri Color Fresh  0426585
    • Sysco Imperial Mushroom Wild Blend  6138929
    • Packer  Shallot Peeled    1977743
    • Sysco Imperial  Soup Base Chicken No MSG  4944534
    • Wholesome Farms  Butter Solid Unsalted USDA AA 3031438
    • Arrezzio Cheese Parmesan Grated  4066781
    • Sysco Classic Salt Kosher    6040760
    • Sysco Imperial Spice Pepper Black Course  5229273
    • Sysco Natural Whole Garlic – Peeled   6651020

     

    DIRECTIONS

     

    1. Once you take the veal striploin out of the package, they already cut through the bone for you, take your knife and finish the cut.  You should get 5 portions out of one whole strip.  Take one portion and salt and pepper each side.
    2. In a hot pan, sauté your striploin till it is golden brown.
    3. Place in a 350 degree oven for 14 minutes.
    4. Toss the Carrots with olive oil, salt and pepper.  Roast for 14 minutes in a 350 degree oven.
    5. As the veal striploin and carrots are cooking, add the shallots to the pan and sauté until they are translucent.  Then add the garlic and mushrooms.
    6. Next add about 3 ounces of chicken stock, made by adding chicken base and water, to the pan.
    7. Once the chicken stock has reduced by half add the butter and the parmesan cheese.

Bourbon Maple Sea Scallops

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    INGREDIENTS

     

    SCALLOPS

     

    SIDES

     

    DIRECTIONS

     

    1. In a medium/high heat sauté pan drizzle a tablespoon of Olive Oil Blend and sear the scallops for about 2 minutes.  Flip the scallops over and continue to sear, add a tablespoon of the bourbon maple syrup and 1 oz of butter.
    2. Mix 4 ounces of Ricotta Cheese and 4 ounces of Mascarpone Cheese (this is enough for approximately 7 beets), season with salt and pepper.
    3. Slice the beet and add ½ teaspoon of the cheese mixture on each slice.  Stack the beet and slice into quarters.
    4. Dice an apple, halve the tomatoes and add them to the kale veg blend.  Toss with 1 ounce of Cranberry Vinaigrette.
    5. Plating: Place the chopped salad in the middle of the plate, place half of the bet stack next to the salad, sprinkle the plate with chopped hazelnuts, place the 3 scallops in front of the beets and drizzle the bourbon maple butter around the plate.

Steak Au Poivre

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    INGREDIENTS

     

    • Buckhead Beef Steak Filet Medallion (9053026)
    • Packer Fresh Marble Potato (0369365)
    • Packer Rosemary (1680008)
    • Sysco Imperial Cracked Black Pepper (5229299)
    • Wholesome Farms Unsalted Butter (3031438)
    • North Country Smoke House Applewood Smoked Bacon Slab (7749058)
    • Culinart Veal Demi-Glace (5954755)
    • Arrezzio Balsamic Glaze (0651828)
    • Sysco Classic Kosher Salt Flakes (6040760)
    • Roland Foods Aged Sherry Wine Vinegar (3578622)
    • Packer Fresh Brussels Sprout (8156440)
    • Packer Fresh Peeled Shallots (1977743)

     

    DIRECTIONS

     

    1. Start potatoes in cold water and bring to a boil for ten minutes.
    2. Shock in ice water and then smash lightly with hand.
    3. Fry potatoes in oil till golden on both sides, season with salt and rosemary.
    4. Cut Brussels sprouts in half and sear cut side down till golden.
    5. Add chopped pork belly and season with salt and pepper and sauté for another 5 minutes.  Glaze with balsamic glaze.
    6. Season tenderloins with salt and cracked black pepper. Sear on all sides about 1 minutes or until done to choice temperature.
    7. Meanwhile, sauté shallots till golden brown. Add demi, rosemary, aged sherry vinegar and season. Finish with butter.
    8. Serve potatoes and Brussels sprouts with tenderloin. Top steak with shallot sherry demi.

mac & Cheese

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    INGREDIENTS

     

    • 3 tbsp  Wholesome Farms IMP Butter (3031438)
    • 1 cup   BBRLIMP Mild White Cheddar Cheese, shredded (2825010)
    • 1 cup   BBRLIMP Mild Yellow Cheddar Cheese, shredded (3002973)
    • 4 oz      Sysco Imperial Cream Cheese Loaf (1012566)
    • 1 cup   Wholesome Farms Heavy Whipping Cream (4828802)
    • 3 tbsp  Sysco Classic All Purpose Flour (8379270)
    • 1 lb      LaBella Gobetti Pasta (0952131)
    • 1 tbsp  Sysco Imperial Vegetarian Soup Base (5682935)
    • ¼ cup   Sysco Imperial Breading Mix (4134807)
    • 1 tbsp  Sysco Classic Vegetable Oil (4119061)

     

    DIRECTIONS

     

    1. Place a pot of water on stove and cook pasta once boiling.
    2. Toast breading in a hot pan with oil, toast breading and set aside.
    3. In a med hot sauce pot melt butter and cook with flour to make a roux.
    4. Add vegetable base with 1 cup of water and whisk thoroughly add to roux.
    5. Add heavy cream and whisk until smooth.
    6. Reduce to low heat and mix in cream cheese, then mix in rest of the cheese.
    7. Season with salt and pepper.
    8. Add cooked pasta and fold in.
    9. Place mac & cheese into crock and top with toasted crumbs.
    10. Place in oven to heat thoroughly.

Quinoa Frittata

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    INGREDIENTS

     

    • Path of Life Quinoa Hash (4111249)
    • North Country Smokehouse Andouille Sausage, diced (7723776)
    • Sysco Imperial Forest Blend Mushrooms, sliced (6138929)
    • Sysco Imperial Red Bell Peppers, diced (1079250)
    • Wholesome Farms Liquid Eggs (1453859)
    • Casa Solana Shredded Cheddar Jack Cheese (2819718)
    • Sysco Imperial Pan Coating (4290049)
    • Sysco Classic Heavy Weight Aluminum Foil (6938377)
    • Sysco Classic PVC Film Roll (7435266)
    • Sysco Reliance Smoked Bacon Layflat 18/22 (1073402)
    • Wholesome Farms Large Egg USDA GR A (2105823)

     

    DIRECTIONS

     

    1. Preheat convection oven to 350 degrees.
    2.  In a large bowl mix together a bag of quinoa hash, red bell pepper, forest blend mushrooms, andouille sausage, cheddar cheese, and a quart of liquid egg.
    3. Line the bottom of a half hotel pan with parchment paper, spray pan with pan coating.
    4. Add the quinoa frittata mixture.
    5. Cover with plastic wrap and then cover with heavy weight foil.
    6. Bake covered for 35 minutes, then uncovered for 15 minutes.
    7. Plate with bacon and a pan fried  egg.

     

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Plympton, MA 02367

781-422-2300