> what’s new at Sysco!
>Delicious Ideas from
> Duck & Foie Gras Sasuage
with onion & pear
0000000 8313918 4630646 8585697
DUCK/FOIE GRAS SAUSAGE ONION YELLOW JMBO FRSH BOX PEAR BARTLETT FCY BREAD BAGUETTE FRCH PARBKD
3.20 OZ 3.00 OZ 0.50 EA 0.25 EA
Cost Analysis Suggested Sell Price 7.95 Food Cost 2.60 Contribution to profit 5.95 FC% 32.70
> Rabbit & Veal Sausage Salad
with pecans, pears, blue cheese crumble and champagne vinaigrette 0000000 6787228 6645230 4889291 4630646 0671677 5782602
RABBIT AND VEAL SAUSAGE LETTUCE MIZUNA ORGANIC LETTUCE MACHE ORGANIC FRSH PECAN PCS FCY MED PEAR BARTLETT FCY CHEESE BLUE CRUMBLE VINAIGRETTE CHAMPAGN
3.20 OZ 1.50 OZ 1.50 OZ 1.00 OZ 0.50 EA 1.50 OZ 2.00 FO
Cost Analysis Suggested Sell Price 11.95 Food Cost 4.26 Contribution to profit 7.69 FC% 35.70
Concepts
> Moroccan Lamb Sliders
with greek, mint yogurt sauce
6326670 0842716 1679984 6201535 1821537 5837703 5228671 6639512 5228713 5963848 2219111 2252039
LAMB GROUND 48.00 OZ ROLL D HAWAII 24.00 EA MINT FRESH 0.25 CP YOGURT GREEK 16.00 OZ GARLIC PEELED 2.00 TB RAISIN GOLDEN 0.25 CP SPICE CORIANDER 0.50 TS SPICE CINNAMON 0.50 TS SPICE CUMIN GRND 0.50 TS ALMOND SLICED 0.50 CP PARSLEY 0.50 CP LEMON CH FRESH 1.00 EA
Method 1. Combine yogurt and chiffonade mint. Add touch of honey to tast. Seaso with salt and pepper 2. Toast sliced almonds and roughly chop with raisins. 3. Combine spices with lamb. 3. Zest 1 lemon and add the juice and spice combination to lamb. Let marinate for 6 hours.
Cost Analysis Suggested Sell Price 11.95 Food Cost 4.05 Contribution to profit 7.90 FC% 33.90
Yield 8 servings of 3 each
Culinary Concepts
> Never Fail Sushi Rice rice cooker method 6165559 8782740 7432420 6040760 4782694
RICE PREMIUM 2.00 CP WATER 1.75 CP VINEGAR RICE WINE 2.00 TB SEAWEED NORI 8.00 EA SALT KOSHER 1.00 TS SUGAR 2.00 TB
from Sysco Albany
> Spider Roll 6165559 8782740 7432420 6040760 4782694 1115971 4979027
RICE PREMIUM 2.00 CP WATER 2.00 EA VINEGAR RICE WINE 2.00 TB SEAWEED NORI 8.00 EA SALT KOSHER 1.00 TS SUGAR 2.00 TB CRAB SOFT SHELL 8.00 EA BATTER MIX 0.25 CP
Method 1. Rinse rice with cold water 3x or until the water is clear. 2. Add rice to the measured water. (if doing stove top use equal parts rice and water). 3. Simmer vinegar, salt and sugar. 4. Remove cooked rice from steamer and layout onca sheet pan. 5. Fold in the rice vinegar
Cost Analysis Suggested Sell Price 11.95 Food Cost 3.27 Contribution to profit 8.68 FC% 27
Yield 8 servings
> Autumn Cabbage and Brie Salad 1 small head red cabbage, outer leaves removed, cored and very thinly sliced, about 8 cups 3 oz Ile de France® Le Brie, cut into thin, 1-inch pieces 3/4 lb. bacon, about 8 thick slices 1 tablespoon Dijon mustard 1/4 cup red wine or cider vinegar 1/2 cup olive oil 2 to 3 cups croutons Salt and freshly ground black pepper Cook the bacon in a large skillet until crisp, about 6 minutes on each side. Drain on paper towel and crumble into 1-inch pieces. Place the cabbage in a large salad bowl. In a small bowl, mix the mustard, salt, pepper, vinegar, and oil until well blended. Pour the vinaigrette over the cabbage and toss well; let sit at least 10 minutes and up to 1 to 2 hours. Sprinkle the bacon in the center on the cabbage. Surround the salad with the croutons and layer Ile de France Le Brie on top. Toss just before serving.
> French Onion Soup with Gruyère 3 lbs. onions, peeled 1/2 cup butter 1 1/2 teaspoons ground black pepper 1 tablespoon dried thyme 1 bay leaf 3/4 cup flour 3 quarts rich veal stock 1 cup brandy Salt to taste French bread, sliced and toasted 8 oz Block & Barrel Gruyère, sliced Slice onions approximately 1/8 inch thick. Melt butter in a large saucepan. Place onions in butter and sauté, deglaze slowly using small amount of stock as needed to prevent sticking for 1 1/2 hours. Add pepper, thyme, bay leaf and flour, stir. Simmer over low heat an additional 10 minutes. Add remaining veal stock, simmer 2 hours. Add brandy, simmer an additional 15 minutes. Season to taste with salt. Refrigerate overnight. To serve, heat soup. Fill soup crocks with 1 cup soup, top with two 1/2 inch thick slices of toasted French bread then top bread with a slice of Gruyère cheese. Place under broiler to brown, approximately 5 minutes at 550o F. Serve immediately.
> Free Range Chicken Coq au Vin
5207145 1719517 4181962 1073402 4944534 2219111 1680040 4014395 5926910
CHICKEN THIGH BI SKON TRAY FR ONION PEARL MINI P WINE COOKING BURGUNDY BACON LAYFLAT 18/22 CT SOUP BASE CHICKEN PARSLEY CLN/WASH FRESH HERB THYME FRESH FLOUR H&R BUTTER SOLID UNSLT USDA AA
6.00 OZ 2.00 OZ 2.00 OZ 2.00 OZ 0.50 OZ 0.25 OZ 0.25 OZ 1.00 OZ 2.00 OZ
Method Sear chicken thighs in olive oil. Chop bacon and render. Add pear onions, pearl onion, chicken broth and fresh herbs. Simmer until chicken is tender. Adjust consistency of sauce with flour and butter.
Cost Analysis Suggested Sell Price 12.99 Food Cost 3.76 Contribution to profit 9.23 FC% 28
> Surf & Turf 1963487 6966444 1821537 5934302 2252039 2219111
STEAK CHUCK FLAT IRON MARINADE SHRIMP TGR P&D RAW TLON 13/15 GARLIC PEELED FRESH JAR OIL OLIVE BLEND 80/20 LEMON CH FRESH PARSLEY CLN/WASH FRESH HERB
Cost Analysis Suggested Sell Price 18.99 Food Cost 7.58 Contribution to profit 11.41 FC% 39
6.00 OZ 3.00 EA 2.00 OZ 2.00 OZ 1.00 EA 0.25 OZ
> Mexican Shrimp Cocktail with spiced sweet pepper sauce and avocado 6966444 4112595 5728191 3865730 4178042 5228713 7350788 1821537 1249952
SHRIMP 13/15 16.00 EA HONEY PURE 0.25 CP SAUCE HOT 0.50 CP JUICE LIME 3.00 TB PEPPER RED RSTD 0.50 CP SPICE CUMIN GRND 0.25 TS ONION GREEN 0.10 OZ GARLIC PEELED 2.00 TB AVOCADO HASS 0.25 EA
Cost Analysis Suggested Sell Price 9.95 Food Cost 3.83 Contribution to profit 6.12 FC% 38
Yield 4 servings
> Venison Sausage Cassoulet VENISON SAUSAGE 3.20 OZ 8322040 BEAN CANNELLINI 3.00 OZ 1680040 THYME FRESH 0.05 OZ 1167261 CARROT FRESH 0.50 OZ 1120625 CELERY FRESH 0.50 OZ 8313918 ONION YELLOW 0.50 OZ 1821537 GARLIC PEELED F 0.20 OZ 7181050 PANCETTA HALF 0.75 OZ 5949128 GLACE DEMI DE 1.00 FO 8585697 BREAD BAGUETTE 0.20 EA
Method Dice the pancetta and render until slightly brown. Add carrots, celery and onion until translucent. Add sausage, glace, thyme and beans. Simmer for 45 minute and serve with crispy baguette
Cost Analysis Suggested Sell Price 8.95 Food Cost 3.09 Contribution to profit 5.86 FC% 34