SAMPLER NEW RECIPE IDEAS – CHEF DUSTIN JOHNSON – SYSCO EASTERN MARYLAND
ORANGE HARISSA wings 0255941 2176941 8216699 1298850 1090077 6040760 5229281 7799059
2 Tbsp Extra Virgin Olive Oil 1⁄4 Cup Harissa Dry Spice Blend 1⁄2 Cup fresh Orange Juice 1 Tbsp Orange Zest 1⁄4 Cup Light Agave Nectar 1⁄4 tsp Salt 1⁄4 tsp ground Black Pepper Pre-Roasted Chicken Wings
1. In a medium sauté pan, heat 2 Tbsp. of olive oil over medium heat. 2. Add the dry Harissa seasoning to the oil and stir until seasoning is wet. Add agave nectar, orange juice, half of the orange zest, salt and pepper. Stir. 3. Heat on medium for 6-7 minutes, letting the glaze reduce a little. The glaze will be loose when hot, but will thicken as it cools. 4. Fry 10 wings according to package instructions. Measure about 2 oz. of Harissa orange sauce out and pour on top of wings in a large mixing bowl. 5. Toss wings until fully coated and plate. Garnish with an orange slice and finish with a crumble of orange zest.
ingredients
procedure
very
BERRY AMERICAN
pie
ingredients
1572353 1182336 1007871 6235501 1972793
Sysco Seedless Watermelon Fresh Raspberries Fresh Blackberries Fresh Strawberry Mint Leaf
For Icing: 3722576 1 Cup Whipped Cream Cheese 4904223 1 Cup Marshmallow Creme Topping 4828802 1/4 Cup Heavy Cream
procedure
1. Cut watermelon in half. Cut ring out of the middle about 1� thick, then cut triangles out of that round piece. 2. Remove rind from triangle and slice into three 1/4� thick pieces and set aside. 3. Using one thin triangle slice as a base, pipe icing in a single layer. Gently push blueberries down into the icing until they touch the watermelon. Add another melon slice, then another icing layer, then raspberries. 4. Add third watermelon slice and pipe icing neatly. Slice blackberries and place in between piped icing. Garnish with mint leaf. Plate with fancy sliced strawberry and serve immediately.
This sweet treat is best when made fresh and served right away. The berries make it a festive and patriotic red, white and blue, but any kind of fresh fruit can be used.
SRIRACHA
BBQ pulled pork
TACOS
8975898 3369388 7997208 1908367 2219095 6484018 6371652 3295096 8803262
ingredients
1 Cup Pulled Pork 1/4 Cup Barbecue Sauce 1 Tbsp Sriracha Chili Sauce 1 Cup fresh, finely shredded Cabbage (green or Napa) 1/4 Cup roughly chopped fresh Cilantro - and a few cilantro leaves set aside for garnish 1/4 Cup fresh Salsa 2 Limes 2 Tbsp Queso Fresco 4 Four-inch Soft Taco Shells
1. Mix the cabbage, chopped cilantro and juice from one lime together in a bowl.
procedure
2. Heat pulled pork in a sautÊ pan on medium heat. Add BBQ sauce and Sriracha sauce and cook on low for about 5 minutes, allowing flavors to mingle. 3. Heat taco shells until warm and place in Taco Holder. (Available from Supplies on the Fly – product ID AMM-TSH5) 4. To build taco: Place pork mixture on bottom, add fresh salsa, then cabbage and cilantro mix, then queso fresco. Top with a little line of Sriracha sauce and garnish with a lime quarter and pinch of cilantro leaves. * This recipe also makes great Baja Pork Nachos or one large burrito.
These flavors work great for Fish Tacos, too! Use the Poblano Avocado Ranch Dip (3887852) as a sauce for the base of the taco, under the fish.
KOREAN BBQ
crispy
PORK
belly ingredients
procedure
2811487 3036466 1221031 1007848 0255941 2102509
4 oz. Smoked Pork Belly, cubed 2 oz. Korean BBQ Sauce 1 Leaf of Lettuce 1/4 of a fresh Mango 2 Tbsp Olive Oil 5 small Bamboo Skewers
1. Over medium-high heat, add 2 oz. of olive oil to sauté pan. Sauté smoked pork cubes until all sides are crispy. Remove from pan and set aside. 2. Slide two pieces of pork onto each skewer. Stack neatly on plate atop lettuce leaf or similar greens. 3. Pour Korean BBQ sauce into 2 oz. ramekin and serve with two wedges of grilled mango.
This pork belly is very versatile – perfect for signature apps and entrées. Try sautéeing a handful of Power Blend Veggies (3817901) in olive oil and add the Crispy Pork Belly and Korean BBQ Sauce, then toss with soba noodles (5222668) and serve: Korean BBQ Crispy Pork Belly Power Veggie Noodle Bowl! What an outrageous flavor combination!
POBLANO pastrami
melt
3955685 1048230 4671178 6040760 5229281 7063399 3887852 2493742 0255941
6 oz. Certified Angus Beef® Pastrami Point 1 fresh Jalapeño Pepper 1 small Yellow Onion Pinch of Salt Pinch of Pepper 4 slices Provolone cheese 2 oz. Sysco Poblano Avocado Ranch Dressing & Dip 2 slices deli thick bread (such as Marbled Rye) 1 Tbsp Olive Oil
1. Cut jalapeño in half and remove the seeds and ribbing. (The more seeds and ribbing you leave, the hotter it will be.)
ingredients
procedure
2. Julienne cut the jalapeño and yellow onion, then sauté over medium-high heat with the olive oil. Add salt and pepper to season the onions and jalapeño. When onions are caramelized, turn off heat and set pan aside. 3. Lightly butter bread. Spread half of the Poblano dressing on one piece of bread, half on the other. Place two slices of Provolone on each side and place both pieces on the flat grill. 4. Heat pastrami on the flat grill. *Watch the grill temperature.* Be careful not to overcook the pastrami and dry it out. Add heated meat to one side of the bread and top with pepper and onion mixture. Place other piece of bread on top and cook until browned. Cut into four pieces, plate and serve hot.
For an explosion of flavor (and the perfect side for the Poblano Melt) add Garlic Parmesan Intensifries (4075747) to our new Carrot and Parsnip Fries (4114290) They look great and taste even better!
GREEN BEAN bruschetta ingredients
procedure
1810910 8825192 4073342 6040760 5229281 0255941 2095366 6160154
6 oz. fresh clipped Green Beans 1 Cup sliced Heirloom Cherry Tomatoes 1 tsp Garlic, chopped in oil 1/2 tsp Kosher Salt 1/2 tsp fresh ground Black Pepper Olive Oil Fresh local Basil Fresh Parmesan Cheese
1. Wash green beans, set aside to dry. 2. Slice tomatoes and put in mixing bowl with garlic, 1/4 tsp salt, 1/4 tsp pepper and thinly sliced basil. Add olive oil until it just barely covers the tomato mixture. Set aside. 3. Over medium heat, add 2 Tbsp olive oil to sautĂŠ pan. Add dry green beans to pan and saute until slightly limp and browned. Remove from heat and use tongs to remove beans from pan to a bowl or plate. 4. Top beans with 2 spoonfuls of tomato mixture and fresh grated Parmesan cheese. Garnish with basil leaf. Serve immediately.
Try these great variations: Swap the green beans for fresh asparagus. (6277859) For a satisfying and deliciously healthy entrĂŠe, sear a piece of fish and place on the green beans, then top the fish with the tomato mixture.
LOCAL watermelon
salad
1572353 0135632 8825192 0255941 6040760 5229281 2095366 7059268 9209891
1 Cup of 1/2� cubed Seedless Watermelon 1 oz crumbled Feta Cheese 1/4 Cup chopped Heirloom Cherry Tomatoes 1 oz. Extra Virgin Olive Oil Pinch Kosher Salt Pinch Black Pepper Thinly sliced fresh local Basil 3 oz. fresh local Arugula 1 sliced Watermelon Radish
1. Mix tomatoes, olive oil, salt and pepper together and set aside. 2. Place Arugula on serving platter or in bowl. Add chunks of watermelon and sprinkle crumbled Feta over salad. 3. Evenly distribute tomato mixture, then fresh basil, over the salad. 4. Finish with drizzle of aged balsamic vinegar for extra flavor.
Supporting local farms and farm families makes this dish even more delicious! We stock locally grown produce throughout the year, and local watermelon is available throughout the summer months.
ingredients
procedure
BLEU BERRY MANGO summer salad
ingredients
procedure
2482630 6235501 1007392 0671677 2182376 9590878
2 oz. Emerald Arcadian Lettuce Mix 2-3 fresh chopped Strawberries 1/4 Cup Blueberries 1/2 oz. Bleu Cheese 1 oz. Frosted Pecans 1 oz. Caribbean Mango Vinaigrette
1. Toss spring mix with Mango dressing and place in serving dish. 2. Spread toppings around salad, spacing evenly. Serve. Fresh summer fruit also tastes great with the Champagne Vinaigrette dressing. (2460057)
If bleu cheese is too strong, Feta cheese (0135632) is a great substitute for this salad. The sharp saltiness of the bleu cheese or Feta makes a great contrast to the natural sweetness of the berries and dressing.
ITALIAN SUNRISE pasta 2477958 3609450 7412596 0255941 8825192 4073342 6040760 5229281 2095366
1 Cup pasta of your choice, cooked according to the package 1 Cup Arrezzio Basil Pesto Sauce 1/4 Cup Sysco Buttermilk Ranch Dressing 1 Lemon 1 Tbsp Olive Oil 1/4 Cup Halved Heirloom Cherry Tomatoes 1 tsp Garlic, chopped in oil Pinch of Kosher Salt Pinch of Ground Black Pepper Fresh Local Basil for garnish
1. In a mixing bowl, blend together pesto, ranch, garlic, salt and pepper, olive oil, juice of one lemon and tomatoes. 2. In a second bowl, add pesto mix to pre-cooked pasta until generously coated. 3. Serve cold, garnished with a half piece of lemon and basil.
This pasta dish can be served as a side or paired with a protein to make a great seasonal entrĂŠe. It has a light, refreshing taste that keeps them coming back for more. Feeling brave? Add a little Summer heat with some fresh jalapeĂąo!
ingredients
procedure
NANA
STRAWBER-
YOGURT smoothie ingredients
procedure
2309104 1 package frozen Strawberry Banana Yogurt Smoothie 5 oz. water 2389534 1 oz. Whipped Topping 1972793 Mint leaves for garnish (optional) Fruit, sliced, to garnish glass
1. Open package and pour into blender. Add 5 oz. cold water and blend until smooth. Pour into 12 oz glass (or larger.) 2. Pipe on about 1 oz. of whipped topping and garnish edge of glass with fruit. Add mint leaves to top of whipped cream and serve immediately.
There are two other great flavors available in this easy to prepare, delicious smoothie mix. Mango Burst (2752063) - 100% Fat Free Caribbean Sorbet (2330993) - All-natural mango, pineapple and pear flavors Each packet makes a 16 oz. smoothie. All three flavors are light and refreshing (and gluten-free) with all-natural ingredients. These drinks are cold enough to cool you o on even the hottest summer days!
Want more delicious seasonal recipe ideas? Visit www.syscofoodie.com