Sysco Cookbook. The joys of summer are here, and you ll find many of them nestled within the following pages. Cilantro Lime Shrimp Skewer Salad

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1 S Sysco Cookbook The joys of summer are here, and you ll find many of them nestled within the following pages. Innovative salads, smoky grilled salmon, flaky crab cakes and almondmilk smoothies all herald the arrival of seasonal abundance. So pour yourself an iced coffee and slice into a piece of mascarpone cheesecake. After all, it s time to celebrate summer. Smoky Grilled Salmon Dessert Minis Cilantro Lime Shrimp Skewer Salad Summer 2007 SYSCO TODAY 27

2 Cilantro Lime Shrimp Skewer Salad Ventura Foods Yield: 20 servings 100 pieces shrimp (5 per skewer) raw, peeled and deveined, with tails 3-3/4 lbs. mixed salad greens in 1-inch pieces 5 lbs. vegetable slaw (green cabbage, red cabbage, carrot, bell pepper, onion, etc.) 20 sprigs fresh whole cilantro 1-1/4 lbs. tomato, 1/4-inch diced 2 qts. Cilantro Lime Ranch Dressing (see sidebar) 20 slices lime 20 wooden skewers, soaked in warm water Salt and ground black pepper, as needed Thread each skewer with 5 shrimp. Transfer skewers to an appropriate storage container. Ice down, cover, label, date and refrigerate until needed. For each serving: Season a skewer of shrimp with salt and pepper and grill until shrimp are opaque and cooked through. Reserve warm. Line a large, chilled serving bowl with 3 oz. of mixed salad greens. In a small stainless-steel bowl, gently combine 3/4 fl. oz. of Cilantro Lime Ranch Dressing with 4 oz. of vegetable slaw, then transfer the mixture to the center of the mixed salad greens. Top the vegetable slaw with the shrimp skewer, and finish the plate by spreading 1 oz. of diced tomatoes around the perimeter of the mixed salad greens. Garnish with a fresh cilantro sprig and a lime slice, and serve with a 2 fl. oz. side of Cilantro Lime Ranch Dressing. Cilantro Lime Ranch Dressing 3-3/4 qts. SYSCO Imperial Ranch Dressing 8 fl. oz. lime juice 1 c. cilantro, freshly chopped In a large mixing bowl, thoroughly blend all ingredients. Transfer to an appropriate storage container and cover, label, date and refrigerate until needed. Use as a sauce, dip, dressing or spread. 28 SYSCO TODAY Summer 2007

3 First Coast Crab Cakes with Key Lime Beurre Blanc and Cajun Rémoulade Crab Cakes Chef Robert K. Bell Doublegate Country Club Yield: 8 10 servings Cajun Rémoulade 1 c. mayonnaise 1/4 c. dill relish 1 T. capers, chopped 1 lemon, freshly juiced 1 t. Tabasco sauce Worcestershire sauce, to taste 1 T. Cajun spice Mix together and chill. It will keep for several weeks. Fresh Salsa 2 tomatoes, diced 1 red onion, chopped 1 t. garlic, chopped 1 fresh hot pepper 2 t. cilantro, chopped 1 T. red wine vinegar 2 T. olive oil Mix together all ingredients and chill well. 1 box Carr s Crackers, crumbled 1 lb. lump crabmeat 1 lb. jumbo lump crabmeat 4 5 egg whites 2 lemons, freshly juiced 1 T. parsley, chopped 1 c. mayonnaise Salt and white pepper, to taste Mix all ingredients and form into 1 to 2 oz. cakes. Sauté in a light vegetable oil; brown lightly on both sides. Finish in a 375 F oven for 5 to 7 minutes. Key Lime Beurre Blanc 1 c. white wine, reduced 1 shallot, chopped 12 black peppercorns 4 oz. heavy cream, reduced by half 1 T. lime juice 8 oz. sweet butter, cubed and chilled Old Bay seasoning, to taste Boil wine, shallot and peppercorns on low heat until three-quarters reduced. Add heavy cream. Reduce by half. Add lime juice. Whip in chilled butter. Strain. Finish with Old Bay seasoning. Hold sauce in warm spot. Place crab cakes on beurre blanc, top with Cajun Rémoulade and garnish with Fresh Salsa (see sidebar). Summer 2007 SYSCO TODAY 29

4 Smoky Grilled Salmon with Mango and Lime Salsa McCormick Yield: 24 servings 24 salmon fillets (8 oz. each), skinned* 6 T. McCormick Grill Mates Salmon Seasoning 3 oz. extra virgin olive oil 24 c. Mango and Lime Salsa (see sidebar) Season the salmon and drizzle with oil. Grill over a medium flame for 10 to 14 minutes or until the internal temperature reaches 145 F. Plate about 1 cup of the Mango and Lime Salsa, and top with salmon fillet. * Try substituting trout, cod, grouper, red snapper, sea bass, sole, tilapia, Alaskan pollock, halibut or mackerel. Adjust cooking time accordingly. Mango and Lime Salsa 9 c. mango, cut into 3/4-inch chunks 4-1/2 c. red onion, diced into 1 4-inch pieces 4-1/2 c. radish, sliced very thinly 3 c. lime, segmented 3 c. cilantro, chopped 6 oz. extra virgin olive oil 1 T. McCormick Grill Mates Salmon Seasoning 1-1/2 t. McCormick Fine Grind Mediterranean Sea Salt 1 T. McCormick Table Grind Black Pepper 2 T. white wine vinegar Combine all ingredients in a bowl. Toss and refrigerate for 15 minutes so flavors blend. 30 SYSCO TODAY Summer 2007

5 Watercress and Wisconsin Gorgonzola Salad With Spiced Walnuts Wisconsin Milk Marketing Board Chef Andrea Curto-Randazzo Yield: 12 servings Spiced Walnuts 1/2 c. walnuts (halves and pieces) 1/2 t. cayenne pepper 3/4 c. pure maple syrup Preheat oven to 375 o F. Place walnuts on a baking sheet and toast lightly, for about 5 minutes. Remove to bowl and toss with cayenne pepper and maple syrup. Return coated nuts to baking sheet and bake an additional 5 minutes. Remove walnuts to oiled wax paper to cool. 2-1/4 c. balsamic vinegar 2 bunches watercress rinsed, dried and stems removed 1 head romaine lettuce, cleaned and cut into 1/2-inch strips 1 c. Wisconsin Gorgonzola cheese, crumbled 1/2 c. dried cranberries 1/4 c. red onion, julienned 1/2 c. extra virgin olive oil Salt, to taste Freshly cracked black pepper, to taste Spiced Walnuts (see sidebar) Bring 2 cups balsamic vinegar to boil in a small saucepan. Simmer to reduce volume by two-thirds and set aside to cool. Toss together remaining ingredients including the remaining 1/4 cup balsamic vinegar, but not the reduced vinegar together in a large bowl. Divide salad among 12 plates. Drizzle reduced balsamic vinegar around plates for garnish. Serve immediately. Summer 2007 SYSCO TODAY 31

6 Dessert Minis Dessert Sampler with Minted Berry Compote McCain Foods Yield: 3 cups Dessert Minis Dessert Sampler 1 to 3 SYSCO Imperial Double Chocolate Brownie Bites 1 to 3 SYSCO Imperial Bananas Foster Cheesecake Bites 1 to 3 SYSCO Imperial New York Style Cheesecake Bites 1 to 3 SYSCO Imperial Chocolate Crème Truffle Bites 1 to 3 SYSCO Imperial Apple Crumb Cake Bites Minted Berry Compote (see sidebar) Prepare desserts as indicated on the product package. Serve with Minted Berry Compote. Minted Berry Compote 2 c. fresh blackberries, rinsed 1 c. sliced strawberries, fresh or frozen 1 c. dried cranberries 1/2 c. brown sugar 1/2 c. mint leaves, with stems attached 2 oz. white rum 2 oz. balsamic vinegar 1/4 c. mint, coarsely chopped 1 pinch kosher salt 1 pinch black pepper, freshly ground Place all ingredients in a 2-quart, heavy-bottom saucepan. Bring to a simmer, then stir gently to dissolve the sugar. Continue simmering for 20 to 30 minutes or until the liquid has reduced to a thick syrup. Remove from heat and cool to room temperature. Remove the mint stems and any leaves still attached to them, then stir in the chopped mint. 32 SYSCO TODAY Summer 2007

7 Wisconsin Mascarpone Cheesecake With Marinated Berries Crust Wisconsin Milk Marketing Board Chef Debbie Gold Yield: One 8-inch cake (with extra filling) Marinated Berries 1 c. granulated sugar 2 c. dry white wine 1 fresh vanilla bean 1 pt. fresh blueberries 1 pt. fresh raspberries 1 pt. fresh strawberries In a one-quart stainless steel pot, combine the granulated sugar and wine. Split the vanilla bean and scrape the seeds. Add the seeds and pod to the sugar mixture. Bring it to a boil; then reduce heat to a simmer. Simmer until reduced by half. Add 1/2 cup of blueberries. Bring the mixture to a boil. Remove from heat; cool for 10 minutes. Add remaining berries. Final preparation: To unmold the cheesecake, warm a thin knife under hot water and then run the knife between the pan and the cake, pressing toward the pan. Remove the side of the springform pan. Cut the cake into wedges and serve with Marinated Berries. 10 oz. pecans, toasted and coarsely chopped 4 oz. walnuts, toasted and coarsely chopped 1 c. light brown sugar, firmly packed 8 oz. unsalted butter, melted In a large bowl, combine the nuts and brown sugar. With a wooden spoon, stir in the butter. Place an 8-inch circle of parchment paper in the bottom of an 8-inch springform pan. Press the mixture into the pan. Refrigerate for at least 1 hour. Cheesecake (enough for 3 fillings) 5 envelopes powdered, unflavored gelatin 1 c. cold water 3-1/2 c. heavy cream 28-1/2 oz. Wisconsin mascarpone cheese 5-1/2 oz. powdered sugar, sifted 4 large egg yolks Soften gelatin in a cup of cold water. Set aside. Warm the cream slightly. In a large bowl, beat the mascarpone cheese until smooth. Beat in powdered sugar. Add egg yolks, one at a time, beating until the mixture is smooth. Slowly stir in cream. Set aside. Heat gelatin in water until dissolved. Stir 1/2 cup of cheese mixture into gelatin. Stir this mixture back into the cheese mixture. Heat in oven to 170 F. Let it stand until cool. Pour one-third of the filling into the prepared crust. Refrigerate overnight. Summer 2007 SYSCO TODAY 33

8 Raspberry Coconut Caramel Swirl Iced Coffee Seattle s Best Coffee Yield: 111 fl. oz. (8 10 servings) 64 fl. oz. Iced Coffee Base (see sidebar) 36 pumps (9 fl. oz.) Fontana Coconut Syrup 24 pumps (6 fl. oz.) Fontana Raspberry Syrup 32 fl. oz. milk, chilled Fontana Caramel Sauce, drizzled on top of beverage Combine all ingredients in a large pitcher or tub, starting with the iced coffee base (see sidebar), then adding the Fontana Coconut and Raspberry Syrups, and finally the milk. Stir with a clean utensil. Divide the prepared mixture into smaller, more manageable pitchers for pouring. When serving, fill each glass three-quarters full, then add ice and drizzle caramel sauce on top. Iced Coffee Base To create the iced coffee base: First brew doublestrength coffee using twice the usual number of portion packs for the coffeemaker. Then fill a number of 2-liter pitchers each with 1 liter of ice and 1 liter of double-strength coffee. After the ice melts, each pitcher will contain from 1.5 to 1.9 liters of iced coffee base. The iced coffee has a shelf life of 8 hours if refrigerated, or 4 hours unrefrigerated. 34 SYSCO TODAY Summer 2007

9 Granberry Almond Smoothie Yield: 4 servings Almond Milk 1 c. almonds 3 c. water, plus extra for soaking To make 3 c. of almond milk: Soak almonds in water for at least 6 hours (but no more than 2 days). Remove from water and place almonds in blender with 3 c. water, blending until smooth. Strain liquid with a cheesecloth to remove the almond pulp. Refrigerated milk will stay good for up to 5 days. 4 bananas peeled, sliced and frozen 20 frozen strawberries 1/2 c. frozen blueberries 3 c. almond milk* (see sidebar) 1/2 c. strawberry yogurt 2 T. honey 2 t. flax seeds (optional) Prepare almond milk. In a blender, combine bananas, strawberries, blueberries, almond milk, yogurt, honey and flax seeds. Blend until smooth. * Soy milk or 2% milk can also be used. Summer 2007 SYSCO TODAY 35

10 Beyond Beef and Bun Of the 14 billion hamburgers eaten in the United States yearly, most of them are consumed in the summer months. 1 And while some operations are serving up the traditional beef, bun and fixings on their summer menus, others are proving that it s not just burgers as usual. The hamburger remains the leading entrée on American menus, but rising trends in ethnic foods and gourmet burgers suggest it may be time to offer more than just ketchup and mustard. Give patrons a good reason to give in to their summertime craving for this American classic by reinventing your traditional burger. 1. The Favorite Sandwich, Cargill Meat Solutions, May SYSCO TODAY Summer 2007