Order Guide 2013
Southwest Chicken Wrap Serving Size: 1 1 Ea. wheat flour tortilla wrap 4 Oz. roasted black beans with corn 3 Oz. chicken breast strips 2 Oz. chopped romaine lettuce 1/2 Ea. fresh lime 3 Oz. vine ripe tomato 1/2 Oz. fresh cilantro 2 Oz. thick and chunky salsa 1 Oz. guacamole Prep Time: Less than 30 mins Cooking Directions Thaw roasted corn and black beans. Squeeze fresh lime on corn mixture and add chopped cilantro. Warm wheat tortilla. Place chopped romaine on lower 2/3 of wrap. Add sliced tomato (optional season with salt and pepper). Add corn mixture and warmed chicken strips, guacamole, then salsa. Fold sides of wrap and roll tightly. Slice in half diagonally.
5394558 | 2/5 LB | TOPCHIK | CHICKEN BRST TNDR HMSTY
Rosemary Scallop Potato Quiche Serving Size: 1 Ea. pkg. Potato Slices 1/4 Tsp. nutmeg Ea. sheets frozen puff pastry, thawed, held refrierated 1/4 Tsp. white pepper 2 Tbl. liquid eggs 1/4 Tsp. rosemary, dried, minced 2/3 Tbl. sour cream Lbs. smoked salmon, minced 1/4 Tsp. kosher salt Ea. bunch chives, minced
Prep Time: 2+ hours Cooking Directions Heat convection oven to 350 degrees F. Roll puff pastry to fit bottom and sides of 2 parchment lined half-sheet pans. Place in freezer, 15 minutes. Cover prepared pastry with sheet of parchment and half-sheet pan. Place an empty 2-quart oven-proof saucepan on top of assembled sheet pans, and bake until pastry is cooked through, about 30 minutes. Remove from oven, uncover and let crust cool completely, about 30 minutes. Heat 4 gallons of salted water to a boil over high heat in a large stock pot. Stir in Golden Grill Potato Slices and cook in boiling water until just tender, about 14 minutes. Drain, shock with cold water. Set aside. Whisk together eggs, sour cream, salt, nutmeg, white pepper and rosemary in a large mixing bowl. Set aside. Spread potatoes on top of prepared crusts, dividing evenly amongst the two. Pour egg mixture over potato-topped crusts, dividing evenly among the two. Bake at 325 degrees F. until custard has set in the center, about 40 minutes. Cool completely. Chill 8 hours or overnight. Remove quiche from sheet pan, trim sides and cut into 2-inch by 1-inch rectangles. Garnish with smoked salmon and chives. Serve chilled or at room temperature.
8277188 | 15/2LB | PACKER | EGG LIQUID W/CITRIC ACID 2105823 | 1/15 DZ | WHLFCLS | EGG SHELL LG GR AA USDA WHT 2088045 | 1/15DZ | PACKER | EGG SHELL ORGANIC LG
Pan-Roasted Salmon with Couscous Prep Time: Less than 30 mins Cooking Directions
Serving Size: 1 1 Ea. salmon filet 1/2 Cup Couscous 1 Ea. lemon wedge To Taste salt and pepper
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Preheat heavy bottom skillet over medium high heat. Season salmon filet generously with salt and fresh cracked pepper. Add a little canola oil to your skillet and place salmon in presentation side down and pan sear for about 3 minutes. Transfer pan to preheated 425 degree oven. Finish salmon and serve over couscous. Garnish with seasonal vegetables
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1/10 LB | PORTPRM | CRAB KING LEG&CLW 14/17 12/16OZ | HRBRSEA | CRAB MEAT BACKFIN PAST 12/16OZ | HRBRSEA | CRAB MEAT CLAW PAST 4/10LB | PACKER | FLOUNDER FIL ARGENTINE 5-8OZ 1/10 LB | PASSPRT | FLOUNDER FIL SKLS IQF 3-5Z CHN 2/5 LB | PACKER | LOBSTER CLAW CKTAIL CAP OFF 6/2 LB | PACKER | LOBSTER MEAT CLAW/KNUCKL/LEG 1/10 LB | ORCABAY | MAHI MAHI FIL SKLS/PBO 6OZ 2/2-4#AV | PORTBTY | SALMON ATL FIL SLI CHL SMK USA 1/10 LB | PORTSIM | SALMON KETA PRTN SKON 6 OZ 10/5 LB | M&M SHP | SHRIMP P&D RAW 26/30 T-OFF 10/5 LB | M&M SHP | SHRIMP P&D WHT 31/35 T/OFF 1/10 LB | PORTSIM | SWORDFISH PRTN 1/4RND SKON 8OZ 1/10 LB | PORTSIM | TUNA YELLOWFIN PRTN SNDW 4 OZ 4/10 LB | PACKER | WHITING FILET SKIN-ON 6-8 OZ
Petit-Fours Petit-Fours, a delicious treat for any occasion Delicious mini cakes that add elegance to any sweet table. Rainbow layered cake with raspberry filling, chocolate cake with mocha filling and white cake with strawberry filling.
9175043 | 2/72 CT | BKRSCLS | PETIT FOUR ASST 2571479 | 6/37 OZ | KENNYS | PIE KEY LIME 10"
Consumers love unique presentation styles, and you can command a higher price point simply through the presentation method. Try this Flight of Soups and see for yourself.
More customers would order soup if the selection were better. Try serving three 2-oz. portions of soup in a Soup Flight instead of one 6-oz. bowl and gain incremental profit. This method also will allow you to test new flavors and see what will sell best on your menu.
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4/4 LB 4/8 LB 4/8 LB 4/4 LB 4/4 LB 4/4 LB 4/4 LB 4/4 LB
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CHFFRAN | SOUP CHEDDAR QUESO CHILES SYS IMP | SOUP CHEESE ASIAGO BISQUE BBRLIMP | SOUP CHICKEN ENCHILADA BAJA BBRLCLS | SOUP CHICKEN W/WILD RICE CHFFRAN | SOUP CRAB AND SWT CORN CHOWDER BBRLCLS | SOUP PEPPER GREEN STFD W/BEEF CHFFRAN | SOUP SAUSAGE & PARMESAN KALE BBRLCLS | SOUP VEGETABLE FIRE RSTD
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48/4 OZ | 48/4 OZ | 48/4 OZ | 72/2.7 OZ 36/5 OZ |
BKRSIMP | BKRSIMP | BKRSIMP | | BKRSCLS BKRSCLS |
MUFFIN BLUBRY COBBLER TULIP MUFFIN CHOC CHUNK TULIP MUFFIN CRANBERRY ORG TULIP | TOAST FRENCH CINN SWIRL RND TH WAFFLE BELGIAN RND BKD 7" INDW
Cheesecake Stuffed French Toast Serving Size: 1 2 Ea. sliced cinnamon swirl french toast 1 Ea. cheesecake 4 Tbl. heavy cream powdered sugar, for topping fresh fruit, if desired, for topping Prep Time: Less than 30 mins Cooking Directions Thaw cheesecake puck. Spread cheesecake between the 2 pieces of french toast and sandwich together. Cut from corner to corner and arrange on plate. Serve with powdered sugar, whip cream and choice of fresh fruit and/or maple syrup.
Crab Cake Breakfast Sandwich Serving Size: 1 1 Ea. soft ciabatta square 2 Tbl. extra virgin olive oil 5 Oz. jumbo lump crab cake 2 Ea. egg 2 Ea. brie slices 3 Ea. asparagus 1 Tbl. remoulade sauce Prep Time: Less than 30 mins Cooking Directions Toast ciabatta square in a heated skillet, griddle or flat top stove, using 1 Tbsp. olive oil, until golden. Using the remaining olive oil, pan fry a 5oz jumbo lump crab cake until golden brown. Open the ciabatta square and build the sandwich in the following order: Brie, crab cake, egg, asparagus and remoulade.
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1/30 LB | SYS CLS | BEAN GREEN CUT GR A 12/2 LB | SYS SUP | BEAN GREEN WHL HARICOT VERT 12/16 OZ | BKRSIMP | BREAD BAGUETTE FRCH RUSTIC 15/16 OZ | BKRSIMP | BREAD CIABATTA ARTISAN 4/4 LB | BBRLCLS | CHILI FRZ SPICY W/BEANS 1/30 LB | AMERHTG | CORN WHL KERNEL 4/96 OZ | AREZZIO | ENTREE LASAGNA MEAT LOVERS 4/76OZ | BBRLCLS | ENTREE MACARONI&CHEESE TRAD 6/2 LB | TNPRIDE | GRAVY SAUSAGE PREM CONC PCH
Sante Fe Mexican Pizza Serving Size: 1 1/4 Ea. 12-inch Pre-baked Pizza Crusts, thawed 4 Tbl. refried beans 2 Tbl. diced mild green chiles, drained 1/4 Tsp. taco seasoning Lbs. shredded Mexican cheese blend (about 7 1/2 cups) 1 Tbl. sour cream 1 Tbl. medium salsa 1/4 Ea. medium avocados, sliced 1 Tbl. drained, sliced black olives 2 Tbl. diced tomatoes 1 Tbl. diced yellow bell pepper 1 1/2 Tsp. thinly sliced green onions
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Prep Time: 30 mins - 1 hour Cooking Directions For each pizza, leaving 1/2 inch border, evenly spread crust with 1 cup refried beans. Over refried beans, evenly sprinkle 1/2 cup chiles, 1/2 tsp. taco seasoning and 1 1/4 cups cheese. Place pizza on sheet tray. Bake at 450 degrees for 8 to 12 minutes or until cheese melts. Remove pizza from oven. Top pizza with 1/4 cup sour cream, 1/4 cup salsa, 1 avocado, 1/4 cup olives, 1/2 cup tomato, 1/4 cup bell pepper and 2 Tbsp. onions. Cut pizza into 8 slices and serve.
36/.87 OZ | KELLOGG | CHIP CRACKER SEA SALT SPEC K 36/.87 OZ | KELLOGG | CHIP CRACKER SOUR CRM & ONION 36/1.41OZ | PRINGLE | CHIP POTATO CHEDR CHS 36/1.3 OZ | PRINGLE | CHIP POTATO ORIG 36/1.41OZ | PRINGLE | CHIP POTATO SOUR CREAM & ONION 60/2 OZ | SUNSHIN | CRACKER CHEEZITS 1/18 LB | KENNYS | FILLING PIE KEYLIME 6/17 OZ | PAM | PAN COATING ARSL HI HT BAKNG 1/35 LB | CRYSTAL | SHORTENING FRY LIQ 6/8CT | KELLOGG | SNACK BAR CHOC PB PROTN SPEC K 9/9CT | KELLOGG | SNACK BAR FRT CRSP STWBRY 6/#10 | ANG MIA | TOMATO CHOPPED PRIMA CHOICE 6/#10 | ANG MIA | TOMATO DICED FIRE RSTD 12/28 OZ | ROTEL | TOMATO DICED W/GREEN CHILES
Get Creative with Strawberries Mimic tomatoes with strawberries -Strawberry salsa with seafood dishes -Caprese salad made with fresh strawberries, mozzarella, basil -Panini made with strawberries and taleggio cheese -Top salads with fresh strawberries
Strawberries pair perfectly with proteins -Strawberry salsa with seafood dishes -Strawberry chutney for pork, duck, baked ham, chicken
ATTRIBUTES 50% less sugar than an apple 8 Strawberries contain more Vitamin C than an orange! 1/3 the calories of a banana
Roasting strawberries concentrates their flavor -Think cranberry sauce, now roast strawberries in a hot oven to make a full flavored “jam” that can be used as a sweet or savory sauce or dressing base, condiment, or sandwich ingredient
2x the fiber than in grapes
Pick Something Fresh! Pick Something Fresh Promotion May 5 – June 29, 2013 Sysco Customers Will Have a Chance to Win a Grand Prize: • A Trip for Two to the 2013 Food Network New York City Wine and Food Festival(October 17-20, 2013). • A Meet and Greet with Robert Irvine during the NYC Food & Wine Festival • “Featured” Menu Selections custom-designed by Robert Irvine for their restaurant • $5,000 in Sysco Account Credit! For more information about the promotion visit:
www.syscopossible.com
Sysco Produce Fresh. Colorful. Crisp. Did you know Sysco is the leading supplier of fresh produce in North America – so we know fresh! Our Sysco Natural value-added produce bring the very best and freshest product to your doorstep; providing a fast, easy way to create great sides and entrees. When you serve Sysco Natural products, you serve the very best in the business.
Seared Scallops with Strawberry Basil Salsa
Serving Size: 3 scallops Yields: 3 scallops Scallops 3 fresh scallops Olive oil and butter Salt and pepper to taste Salsa 6 fresh strawberries, finely chopped Ÿ tsp. fresh basil, chopped Pinch of cayenne ½ lemon, zested Ÿ lemon, juiced
Prep Time: 30 mins Cooking Directions Salsa: In a small bowl, combine the chopped strawberries, lemon juice, cayenne, chopped basil, and half of the lemon zest. Stir and set aside. Scallops: Rinse the scallops under cold water and then pat them dry with a paper towel. Heat olive oil and butter in a frying pan over high heat, just until it starts to smoke a tiny bit. Sprinkle salt and pepper to on each side of the scallops and then drop them into the pan. Be sure not to overcrowd them. Sear for ~2 minutes. (Adjust cooking time based on size of scallop) You want a golden brown crust and a translucent center. Remove the scallops from the pan and set them on a paper towel for 30 seconds to drain any excess oil/butter. To plate: place the scallops on a small plate and top each with salsa, add a small basil leaf to each scallop, then run a spoon along the side of the plate adding extra salsa on the plate. Sprinkle with lemon zest over the entire plate and serve.
Strawberry Caprese Salad Serving Size: 1 cup Yields: 6 servings 2 lbs. fresh strawberries, stemmed and halved 2 cups bite-sized fresh mozzarella balls, drained, halved 1/2 cup balsamic vinegar 3 T. extra virgin olive oil 3-4 fresh basil leaves, finely sliced 3-4 mint leaves, finely sliced Salt and pepper to taste Prep Time: Less than 30 mins Cooking Directions Preparation In a small pot, simmer balsamic vinegar over low heat until reduced to half its original volume (1/4 cup). In serving bowl, toss strawberries and mozzarella balls with olive oil. Season with salt and pepper. Add basil and mint; toss again. Drizzle balsamic syrup over and around salad. Season with more pepper on top.
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Sysco Columbia, LLC 131 Sysco Ct. P.O. Box 9224 Columbia, SC 29290 803.239.4000 | 866.Go.Sysco