10 FOR
$
5.99 Chef Pat Benzin - Sysco Eastern Maryland
Plate Cost: $5.99 Food Cost: $1.70 Profit: $4.29 Dice onion, ham and red peppers. Sauté briefly over medium high heat in 1⁄2 oz. olive oil. Add spinach and sauté until spinach is wilted. Remove pan from heat and add eggs and cheese. Place in a 300°F oven for 10 to 15 minutes until frittata is set.
Prosciutto, Spinach and Cheese Frittata with Tangerine Cranberry Citrus Salad ⁄2 ea. 1 oz. 1 Tbsp. 1 oz. 0.1 oz. 4 oz. 1 ⁄2 oz. 1 ⁄2 oz. 1 ⁄2 ea. 1 oz. 1 ⁄2 tsp. 1
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AREZZIO Ham Prosciutto Coloseum Presliced CASA SOL Cheese Chdr Jack Shrd Fthr SYS IMP Onion Red Fresh Jumbo AREZZIO Pepper Red Rstd Pieces EARTHBD Spiach Organic Baby WHLFCLS Egg Scramble Liquid Fresh SYS CLS Lettuce Spring Mix Swt Con Plw OCNSPRY Cranberry Dried Craisins PACKER Tangerine Fresh SUPREMA Oil Olive Extra Virgin Frutato GREY P Mustard Dijon
0.20 0.18 0.01 0.13 0.03 0.47 0.09 0.15 0.08 0.35 0.01
Remove and allow to cool to room temperatre. Combine mustard, juice of the tangerine and oilve oil to make vinaigrette. Salt and pepper to taste. Drizzle over cranberries and spring mix. Plate as shown.
Cheddar Horseradish Steak with Baby Arugula Salad and Au Jus Vinaigrette 3 oz. 1 ⁄2 oz. 1 oz. 1 ⁄2 oz.
5917174 6535078 5534151 2327526
CAB Beef Flank Steak RONDELE Cheese Spread Cheddar Horseradish SUPREMA Oil Olive Extra Virgin Frutato EARTHBD Arugula Organic Baby
1.14 0.10 0.35 0.13
Season steak and cook until medium rare. Refrigerate in a pan until cold. Combine the drippings from the steak with olive oil. Slice steak against the grain into thin strips and spread a small amount of cheese spread on each. Bundle small amounts of arugula in each and roll. Dress with the au jus dressing and garnish with fresh cracked black pepper.
Plate Cost: $5.99 Food Cost: $1.72 Profit: $4.27
Grilled Cheese and Cream of Tomato Soup 2 ea. 2 oz. 1 Tbsp. 6 oz. 2 oz.
5832215 6377626 1348234 6322327 7089725
WESCHMT Bread Loaf Pannini Sli TILAMOK Cheese Chdr Sharp Loaf WHLFSUP Butter Oil Clarified Sqz Btl CASA DI Sauce Tomato Basil RTU KOHLER Cream Heavy 40% ESL
0.48 0.65 0.02 0.57 0.22
Plate Cost: $5.99 Food Cost: $1.94 Profit: $4.05
Combine tomato sauce and cream. Bring to a boil and simmer. Slice cheese and place on bread. Butter sides of bread and grill.
Plate Cost: $5.99 Food Cost: $2.05 Profit: $3.94 Dice mahi into 1⁄2 inch pieces and coat with seafood breader. Deep fry until golden brown, drain. Shred lettuce and dice tomato. Briefly grill tortillas for color. Build tacos with fried fish, lettuce, tomato, and cheese. Serve salsa on the side.
Mahi Fish Tacos 6 oz. 2 oz. 1 oz. 1 oz. 3 ea. 1 ea. 3 Tbsp.
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MARPSCA Mahi Fil 3/5 lb. Skon CASASOL Salsa Chunky Mild Authentic SYS NAT Lettuce Iceberg Premium Pltizd CASA SOL Cheese Chdr Jack Shrd Fthr SANANTO Tortilla Flour Gordita 6” SYS IMP Tomato Plum Fresh HSAUTRY Breading Mix Seafood
1.20 0.21 0.07 0.18 0.25 0.12 0.02
Cream of Crab Soup 1 lb. 32 oz. 3 Tbsp. 8 oz. 1 ea. 2 Tbsp. 3 Tbsp. 4 oz. 4 oz.
4788881 7089725 4944690 6667828 1098516 5416193 6908172 5926910 0082032
Plate Cost: $5.99 Food Cost: $2.48 Profit: $3.51 Combine hummus and red pepper mix until smooth. Grill naan bread and cut into forths. Clean iceberg quarter and top with chopped ham, cheese, turkey, egg, cucumber, carrots, onion, tomato and dressing. Prepare soup and plate.
Makes 18 Servings
PACKER Crab Meat Lump Super Past KOHLER Cream Heavy 40% ESL SYS IMP Soup Base Crab No MSG PACKER Celery Pascal Fresh SYS IMP Onion Yellow Medium Fresh OLD BAY Seasoning Seafood SYS IMP Parsley Bunch Fresh WHLFARM Butter Solid Unslt USDA AA GOLDMDL Flour All Purp
16.63 3.58 0.19 0.38 0.39 0.03 0.22 0.55 0.12
Plate Cost: $5.99 Food Cost: $1.23 Profit: $4.76 See opposite page for step-bystep instructions from Chef Pat.
Soup, Salad and Bread Spread 31⁄2 oz. 2582112 2 oz. 3958717 1 ea. 7634181 1 ⁄4 ea. 7964034 1 oz. 8919086 1 ⁄4 ea. 4691491 1 ⁄4 ea. 1790047 1 ⁄4 ea. 6652202 0.03 ea.7223878 1 ⁄2 tsp. 6523542 1 ea. 2203024 1 oz. 3609450 1 ⁄2 tsp. 6894174 2 oz. 8911638
SYS CLS Soup Chicken Noodle Oldfs Con GRECDEL Spread Hummus Plain KONTOS Bread Nan Tandoori PACKER Lettuce Iceberg Baby CASA SOL Cheese Chdr Jack Shrd Fthr PERDUE Turkey Breast Smk Sli Sndw HORMEL Ham Sli Ckd .66 oz Fresh WHLFCLS Egg Hrdbld Whl Pllw Pk PACKER Cucumber English Frsh SYS IMP Carrot Shrd Frsh Match Stk SYS IMP Tomato Cherry Fresh SYS CLS Dressing Ranch Btmlk Prem Bnq SYS IMP Onion Red Fresh Jumbo AREZZIO Pepper Red Rstd Pieces
0.64 0.38 0.33 0.28 0.18 0.05 0.04 0.08 0.04 0.01 0.09 0.10 0.01 0.25
Cream of Crab Soup Yield is approx. 1.25 gallons 3 qt. Water 3 Tbsp Crab Base (or to taste) 1 cup Chopped Onion 4 oz. Butter 4 oz. Flour
1 qt. Heavy Cream 1 Tbsp Old Bay 1 lb. Crab 2 Tbsp Fresh Parsley Sherry - optional
Combine 3 quarts of water and crab base. Bring to a simmer. In a separate pot, combine onions, celery and butter and sweat until onions and celery turn slightly soft. Then add our to form a roux. Cook roux for about 2 to 3 minutes.
Add the warm crab stock, stirring constantly until smooth. Simmer for approximately 35 - 45 minutes. Strain into a new pot. Add cream, Old Bay and parsley. Add crab to order. Add sherry (optional) or serve it on the side.
Chef Pat Benzin - Sysco Eastern Maryland
Plate Cost: $5.99 Food Cost: $2.64 Profit: $3.35
Crab Crostini with Old Bay Lemon 11⁄2 oz. 11⁄4 ea. 1 Tbsp. 1 ⁄2 ea. 1 ⁄4 tsp. 1 oz. 1 tsp. 1 tsp. 1 ⁄4 tsp. 2 oz.
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HANDY Crab Meat Jmbo Lump Past 55/75 AMOROSO Roll Hoagie Philly Unsliced 8” SUPREMA Oil Olive Extra Virgin Frutato SYS CLS Lemon Ch Fresh OLD BAY Seasoning Seafood WHLFARM Butter Solid Unslt USDA AA AREZZIO Cheese Parmesan Shrd Imp Zip SYS IMP Parsley Bunch Fresh SYS NAT Garlic Peeled Fresh Jar White Wine
2.14 0.09 0.02 0.10 0.01 0.14 0.01 0.02 0.01 0.10
Chop parsley and mix with olive oil. Slice bread into 1⁄2 inch rounds and top with parsley mixture and cheese. Bake at 375°F for about 4 minutes until crisp. In a small sauté pan combine lemon juice, 2 oz. white wine, chopped garlic and Old Bay. Bring to a slow simmer and add crab meat. Heat for about 1 minute and plate as shown.
Smoked Salmon Canape with Chipotle Tomato Cream Cheese and Cucumber Caper Dill Relish 1 oz. 3 ea. 1 ⁄4 ea. 1 tsp. 1 oz. 1 tsp. 1 tsp. 1 tsp. 3 Tbsp.
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PACKER Salmon Smoked Sli LAMB Potato Pancake Mini PACKER Cucumber English Fresh INTLIMP Caper Nonpareil Imported RONDELE Cheese Spread Chipotle & Tomato SYS IMP Carrot Shrd Frsh Match Stk PACKER Dill Baby Fresh Herb SYS IMP Onion Red Fresh Jumbo SUPREMA Oil Olive Extra Virgin Frutato
Peel and dice cucumber. Combine with diced onion, capers, dill, chopped carrots, and olive oil with salt and pepper to taste. Refrigerate mixture. Fry pancake until crisp. Top with cheese spread, salmon and cucumber relish. Plate as shown.
0.75 0.28 0.45 0.01 0.20 0.01 0.02 0.01 0.02
Plate Cost: $5.99 Food Cost: $1.75 Profit: $4.24
Bronzed Scallops with Sweet Spring Chiffonade, Parmesan Crisps and Spicy Orange Sauce 3 ea. 1 tsp. 1 tsp. 0.1 oz. 1 oz. 1 Tbsp.
1801604 5228424 5593702 9516907 6160212 5061744
HIDCOVE Scallop Sea Dry 20-30 Ct IMP/MCC Seasoning Cajun BKRSCLS Sugar Brown Light Cane SYS CLS Lettuce Spring Mix Swt Con Plw AREZZIO Cheese Parm/Rom Imp 75/25 Shrd STARPOR Sauce Orange Spcy
1.37 0.01 0.01 0.02 0.34 0.02
Plate Cost: $5.99 Food Cost: $1.77 Profit: $4.22 Combine cajun seasoning and brown sugar. Coat scallops in seasoning mixture and sear on each side in a hot sauté pan. Place a small amount of cheese in a circle on a pan lined with baking paper and bake at 400°F until brown (approx. 5 minutes). Allow cheese crisps to cool. Cut spring mix into thin strips and coat with a drop of olive oil. Plate as shown.
Coat tuna in thai spice and sear quickly. Remove from heat and allow to cool. Wrap in plastic and refrigerate until cold.
Plate Cost: $5.99 Food Cost: $2.24 Profit: $3.75
Toast lavash in a 375° oven for 3 minutes until crisp like a cracker. Break into 1 inch pieces. Cut seared tuna into 5 strips, place small amount of seaweed salad on each and roll. Coat small amount of plum sauce on each piece of lavash and place tuna roll on top. Garnish with sesame seeds.
Seared Tuna Roll with Seaweed Salad and Black Sesame 2 oz. 1 oz. 1 ea. 1 ⁄4 oz. 1 ⁄4 tsp. 1 Tbsp.
5322441 5131131 2325934 7064207 5742810 0553784
PESRCH Tuna Yel Fin Saku Block PACKER Salad Seaweed Wakami ABA Bread White Lavash Mini MINOR Sauce Plum Sweet & Spcy RTU MC CORM Spice Sesame Seed Blk BUSHDRM Spice Mix Hot Thai Lmn Myrtle
1.22 0.39 0.51 0.04 0.01 0.07
Join Us
And our Culinary Team in the Sysco Eastern Maryland Product Evaluation Center for a Customer Menu & Merchandising Consultation! Speak to your Marketing Associate or Program Account Executive today to schedule an appointment. Chef Pat Benzin is here to help you re-energize your creativity and learn the latest menu trends and ideas. He has been with Sysco for 14 years and trained at Baltimore’s International Culinary Arts Institute. Chef Benzin also proudly served in our military as a cook in the Army for 3 years.
Sous Chef John Spencer has been with Sysco for 3 years and in the foodservice industry for 10 years. He trained at the Baltimore International College in professional cooking & baking.