Chef Pat Benzin’s
SUMMER 2009 RECIPES
D ELICIOUS S UMMER R ECIPE I DEAS FROM THE S YSCO E ASTERN M ARYLAND K ITCHENS
Apple Scrapple Stuffed Pork Chop 2 lb. 12 oz. 4 oz. 1/2 ea. 2 ea. 1 ea. 3 oz. 1 Tbsp. 1 Tbsp. 1 cup 2 Tbsp. 1/4 tsp.
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HORMEL HATFLD VDFRNCE SYS IMP SYS IMP PACKER WHLFCLS PACKER SYS IMP COL INN SYS CLS IMP/MCC
PORK LOIN BNLS CC ALWAYS TNDR SCRAPPLE FRESH BREAD BAGUETTE FRCH 24" ONION YELLOW JMBO FRSH BOX CELERY STICK PREMIUM APPLE RED DEL FCY WASH FRESH MARGARINE/BTR SOLID 60/40 SAGE FRESH PARSLEY FRESH BROTH CHICKEN RTU APPLESAUCE FCY UNSWEETENED SPICE ALLSPICE GROUND
Cut scrapple into 1/2 inch pieces and deep fry cubes until crispy. Dice baguette and apple into cubes. Heat (sweat) diced onion, diced celery and butter until soft. Add chopped sage and chopped parsley.
Combine all ingredients except chicken stock and pork loin. Gently add stock a little at a time to moisten stuffing. All of the stock may not be needed—do not make too wet.
Cut pork loin into 3 chops. Make a small cut 3/4 inch from the end of each chop. Create a pocket in the loin, and stuff with scrapple stuffing. Season with salt and pepper and roast at 375°F for approximately 12-15 minutes until cooked through.
Chef Pat Benzin - Sysco Eastern Maryland
Grilled Summer Vegetables 2 ea 2 ea. 2 ea. 1 ea. 1 ea. 1 ea. 1 ea. 2 ea. 6 oz. 1 Tbsp. 1 Tbsp. 1 Tbsp. 5 ea.
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SYS IMP PACKER SYS IMP SYS IMP SYS IMP PACKER SYS IMP SYS NAT SUPREMA LAWRYS PACKER SYS IMP PACKER
ONION YELLOW JMBO FRSH BOX TOMATO BULK 6X6 LG FRSH MUSHROOM PORTABELLA #1 BULK SQUASH ZUCCHINI FCY FRSH SQUASH YELLOW FCY FRSH PEPPER RED YEL ORG MIX EGGPLANT WHL FRESH ONION GREEN ICELS OIL OLIVE EXTRA VIRGIN FRUTATO SEASONING SALT FREE 17 SAGE FRESH PARSLEY FRESH GARLIC PEELED WHL
Any vegetables will work - just keep the pieces large so that they are easier to handle on the grill. Place cut vegetables in a plastic bag with 2 oz. olive oil, seasoning, salt and pepper. Let rest for 30 minutes.
Grill vegetables. (Tip: the most dense vegetables take the longest, so start with them!)
Combine 4 oz. olive oil, one diced tomato and minced garlic in a sautĂŠ pan. Heat gently to soften tomatoes and garlic, then add chopped sage and parsley, salt and pepper to taste. Pour sauce over grilled vegetables and serve.
Chef Pat Benzin - Sysco Eastern Maryland
Oyster Fritter 4-6 ea. 5 oz. 1/2 tsp. 8 oz. 1 ea.
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PACKER GOLDIPT OLD BAY CLRLY S BBRLCLS
OYSTER SHUCK SEL FRSH BATTER MIX FISH & CHIP SEASONING SEAFOOD OIL PEANUT COTTON BLEND ZTF ROLL KAISER PLAIN SLI 4IN 2.4
Prepare batter according to instructions using half oyster liquor and half water. Season with Old Bay seasoning.
In a large non-stick frying pan heat one inch deep of oil to a simmer around 375째F. Dust oysters in a small amount of dry batter mix, then fold into wet batter. Carefully pour fritter mixture in pan and shallow fry for approximately 3-4 minutes per side until cooked through. Drain and serve on white bread.
Nutty Chocolate Covered Bananas 2 ea. 3 oz. 1 lb. 3 oz.
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PACKER AZAR SYS IMP WHLFARM
BANANA RIPE FRESH TOPPING PEANUT D ROAST SLTD CHOCOLATE CHIP SEMI REAL 1000 CREAM HEAVY 40% ESL STABILIZED
Skewer peeled bananas and place in a freezer for a few hours until firm.
Melt chocolate chips using a double boiler over low heat. Slowly add cream to create a smooth ganache. Dip frozen bananas in ganache, and then roll in peanuts until coated well. Place bananas in cooler until ganache has set and they are ready to serve.
Chef Pat Benzin - Sysco Eastern Maryland