Braised Short Rib
over gnocchi, spinach & mushroom
1 ea. 6 oz. 1.5 oz. 1 oz. 1 oz.
5624269 2330421 1037290 1458314 5925987
Plate Cost: $16.99
CULINRT Beef Short Rib Bnls Braised JOSEPHS Pasta Gnocci Potato PACKER Spinach Cello Fresh PACKER Mushroom Crimini Fresh WHLFARM Butter Solid USDA AA Salted Food Cost: $8.01
Profit:
6.19 1.20 0.30 0.17 0.15
$8.98
Preparation Notes: • Place the short rib in the bag in either the steamer or a pot of boiling water for ten minutes. Product is already fully cooked, it just needs to be heated through. • Boil gnocchi in salted boiling water and cook until they float. Slice mushrooms to 1⁄8” thick. • Heat butter in a non-stick pan over medium-high heat. Add drained gnocchi and mushrooms to pan, cook until slightly brown. Add spinach and cook until wilted. • Remove short rib from the bag, and pour a little of the demi glace into the pan with the mushrooms, gnocchi and spinach. Pour onto a plate, topping with the short rib and remaining demi from the bag.
Stuffing Prep: 8 oz. 2 oz. 1 oz. 2 oz. 3 oz. 4 oz. 6 oz. 2 oz. 6 oz.
0376477 7102403 8488150 6263289 5391222 2092732 5568241 4828802 1101872
Plate Cost: $14.99
BCH PRM Pork Rib Eye SYS IMP Cranberry Dried LAWRYS Seasoning Rub Chipotle Cinn SIMPRST Apple Fuji Flm Rstd SYS CLS Cornbread Bkd Whl 12x16 ZEIGLER Cider Apple Fresh SYS CLS Broth Chicken WHLFARM Cream Hvy Whip 36% ESL PACKER Brussel Sprout Fresh Medium Food Cost: $6.43
Profit:
2.89 0.56 0.46 0.40 0.48 0.24 0.36 0.20 0.84
• Cut cornbread into 1⁄2” squares, bake at 375°F for 7-10 minutes until edges are brown. • Over medium heat, combine 2 oz. chicken broth, cranberries and diced apple. Bring to a boil, then combine with cornbread squares. Mix well and set aside.
$8.56
Gravy Prep: • Bring apple cider, 2 oz. chicken broth and heavy cream to a mild boil. Use a roux or corn starch to thicken, set aside.
Brussels Sprouts Prep: • Shred brussels sprouts, sauté in a pan with butter, salt and pepper to taste. Add 2 oz. chicken broth and cook for 3 to 4 minutes until done.
Pork Chop Prep: • Cut a small pocket on the side of the chop, fill with stuffing. Rub chop with spice rub, sear on both sides or grill, then finish off in 500°F oven for 6-8 minutes until done. Top with gravy and serve with brussels sprouts.
2 sli. 3 oz. 2 sli. 1 oz.
1317668 6959009 8256323 1009778
OTTENBG Pumpernickel Rye BBRL Turkey Breast BBRLIMP Swiss Cheese Slices BBRLCLS Shredded Sauerkraut
0.52 0.63 0.55 0.08 1.78
For Cranberry Mayo: 3 oz. 4742433 SYS IMP Cranberry Juice 0.18 2 oz. 7102403 SYS IMP Dried Cranberry 0.56 2 oz. 4983920 SYS CLS Mayonnaise 0.30 Yields 6 oz. total 1.04 Use 1.5 oz. per sandwich 0.26 4 oz.
7711472 LAMB Sweet Potato Fries
Plate Cost for Sandwich with Fries: $9.99
0.68 Food Cost: $2.72
Profit:
$7.27
To Prepare Cranberry Mayo: • In a medium pan, add cranberry juice and dried cranberries. Cook over medium high heat until cranberries are plump and soft - about 7 to 8 minutes. • Place mayo and cranberries and the remaining juice into a food processor and blend until almost smooth. (Make sure there are some chunks of cranberry left.) Set aside.
To Prepare Turkey Reuben: • Heat turkey and sauerkraut on a flat-top. Spread cranberry mayo on two slices of bread and place one slice of cheese on each. Add heated turkey and sauerkraut to bread and place in panini press. If using a flat top, cook 3 to 4 minutes on each side until golden and cheese is melted. • Meanwhile, drop your fries in the deep fryer; they should be ready at the same time as the sandwich. • Cut sandwich in half on an angle and place on plate or in basket with fries.
2 sli. 4 oz. 1 oz. 2 oz.
5886381 1101872 1131861 5568241
Plate Cost: $3.99
SYS CLS Bacon Layflat 14/18 GF Apple PACKER Brussel Sprout Fresh Medium SYS IMP Cheese Swiss Shrd SYS CLS Broth Chicken Food Cost: $1.69
Preparation Notes: • Prep Brussels sprouts by trimming off ends and cutting in half. Boil in salted water for 5-6 minutes until slightly soft. Dump sprouts into an ice bath to stop the cooking process. Dry them completely. • Dice bacon and cook in a pan until crispy. Remove bacon, but keep bacon fat in the pan. Add Brussels sprouts, cooking until they brown on the edges. • Add chicken broth, cooking for 3-4 minutes. Add shredded cheese and toss to coat. • Plate sprouts by topping with crispy bacon and extra cheese.
Profit:
$2.30
0.50 0.82 0.25 0.12
4 oz. 11⁄4 oz. 2 oz. 11⁄2 oz. 1 ⁄2 tsp.
9127168 4645388 5593702 5926910 5228606
Plate Cost: $5.99
SYS IMP Squash Butternut Dice 3/4” SYS CLS Walnut Half & Pieces BKRSCLS Sugar Brown Light Cane WHLFARM Butter Solid Unslt USDA AA IMP/MCC Spice Cinnamon Ground Baker Food Cost: $2.15
Profit:
0.64 1.00 0.18 0.24 0.09
$3.84
Preparation Notes: • Roast squash in a 350°F oven for 15-18 minutes until soft. • Roast walnuts for 3-5 minutes, chop into small pieces. • Combine cooked squash, melted butter, brown sugar, cinnamon and 3⁄4 of the walnuts. Mash ingredients together, then fill into a serving dish, bake at 350°F for 7-8 minutes. • Garnish with remaining walnuts and serve.
Peanut Butter Chocolate Bars with hot fudge and caramel drizzle
2 ea. 1 oz. .5 oz.
0631111 RICHS Peanut Butter Fudge Bar 1181775 SMUCKER Asst. Dessert Syrup 4645438 SYS CLS Peanuts
Plate Cost: $5.99
Food Cost: $1.89
Profit:
1.45 0.18 0.26
$4.10
Preparation Notes: • On a sheet pan, place the peanuts into a 375° oven and roast for 5 to 6 minutes until they just begin to brown. • Remove from oven and place peanuts in a plastic bag. Crush with a rolling pin or meat mallet. • On a dessert plate, drizzle chocolate syrup in a criss-cross pattern. • Cut 2 dessert bars in half from corner to corner, forming triangles. Place on plate flat side down. • Drizzle caramel syrup over them, sprinkle with crushed peanuts and serve.
Sysco Eastern Maryland
Pocomoke, MD
www.syscoeasternmd.com