THE TASTES of Choice

Transcription

1 THE TASTES of Choice Whether you re looking to add an appetizer, side or entrée, you can breathe new life into your menu with these SYSCO recipes. This issue, we ve got dishes from all over the world. The Caribbean pork and couscous salad is sure to add some island flair to the menu, while the Wisconsin cheddar cheese and poblano chili soup is sure to make your diners feel like they re getting the best of both worlds. We re also delighted to present both a versatile hearty Italian soup, which can be served as an entrée or an appetizer, and speckled butterbean succotash, which gives a new twist to a Southern favorite. April 2005 SYSCO TODAY 29

2 Speckled Butterbean Succotash While bacon has long been a key breakfast food, smoked bacon can give a nice accent to some of your favorite dishes. Whether wrapped around fillets or simmered in beans, the sweet, smoky taste can bring your menu items up to the next level. Fat rendered while cooking can also be used as a base when cooking other items. The Sanctuary at Kiawah Island Yield: 12 servings 1 SYSCO Imperial medium yellow onion 1 c. SYSCO Classic layflat bacon, large dice 1 T. SYSCO Natural whole peeled garlic, chopped 2 SYSCO Natural bay leaves 1 c. SYSCO Imperial tomato paste 2 pt. SYSCO Supreme chicken stock 2 lbs. SYSCO Imperial speckled butterbeans 1 smoked pork hock, split Sweat and render the smoked bacon in pan over medium-high heat. Add onions, garlic and bay leaf. Season carefully with salt and pepper. Add tomato paste. When onions, garlic and tomato paste have caramelized, add speckled butterbeans and chicken stock. Simmer until beans are tender. Reseason to taste. PREP TIMES Sautéing or roasting your vegetables can give them a rich, deep flavor. The process caramelizes the naturally occurring sugars within vegetables and gives them a crisp texture. For best results, use a pan large enough that all vegetables lay flat in a single layer. Stacked vegetables tend to steam and will not caramelize. Use a mediumhigh burner with just a little butter or oil, and remember to stir or toss the veggies often to keep them from burning. 30 SYSCO TODAY April 2005

3 Wisconsin Cheddar Cheese Wisconsin Cheddar Cheese AND POBLANO CHILI SOUP SIDEKICKS Chicken stock 1 chicken carcass 2 T. SYSCO Classic vegetable oil 2 c. SYSCO Imperial white onions, coarsely chopped 3/4 c. SYSCO Imperial carrots, coarsely chopped 3/4 c. SYSCO Imperial celery, coarsely chopped 3 sprigs SYSCO Natural fresh thyme 3 sprigs SYSCO Natural fresh parsley 1 small SYSCO Imperial/ McCormick bay leaf 1 T. SYSCO Imperial/McCormick white peppercorns 5 cups water to cover Chop carcass into small pieces. Heat 1 T. oil in a large saucepan over medium heat. Add carcass. Cook, stirring often until well browned. Add remaining oil, onions, carrots and celery. Cook, stirring frequently, until vegetables are golden brown. Pour off oil. Stir in thyme, parsley, bay leaf and peppercorns. Add water to cover. Cover and cook at least 30 minutes. Wisconsin Milk Marketing Board By Chef Dean Fearing Yield: 4 servings 1 T. bacon fat 1 SYSCO Imperial onion, chopped 3 SYSCO Natural whole peeled shallots, chopped 1 SYSCO Natural whole peeled garlic clove, chopped 1 jalapeno chili, seeded and chopped 1/2 T. SYSCO Imperial/McCormick ground chili powder 2 T. SYSCO Natural cilantro, chopped 1 T. chopped fresh or 1 t. dried epazote Pinch of cumin seed 3/4 c. beer 7 c. SYSCO Imperial chicken stock (or see recipe to side) 1/4 c. SYSCO Imperial unsalted butter, softened 1/4 c. SYSCO Classic all-purpose flour 2 poblano chilies, roasted, seeded and diced 4 c. Block & Barrel sharp cheddar cheese, shredded (1 pound) SYSCO Imperial fresh lime juice to taste Heat bacon fat in large sauté pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin seed and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken stock and bring to a boil, skimming foam from top. Knead butter and flour together. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer uncovered about 40 minutes. Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add reserved poblanos. Season with salt and lime juice. Pour into warm soup bowls and serve immediately. If desired, as an alternative to roasting chiles, you can smoke them. Prepare your smoker for cold smoking, and smoke poblanos for 10 to 12 minutes. Since the temperature during cold smoking never rises above 85 F, it provides a great smoky taste without the heat that could damage the texture or burn your peppers. Seed and dice for use. April 2005 SYSCO TODAY 31

4 Caribbean Pork and Couscous Salad Keeping your pork nice and juicy is easy just follow these simple steps: Avoid freezing pork whenever possible moisture loss occurs as the meat thaws. Also, keep pork tightly wrapped in the refrigerator to further retain moisture. And while it s very important to thoroughly cook pork, don t overcook and allow the meat to rest for minutes before carving (so that its natural juices can be distributed throughout the flesh). Finally, when you cut the meat, use a cross-grain slice it produces slices with shorter fibers, resulting in more tender pieces. National Pork Board Yield: 4 servings 2 SYSCO Imperial boneless pork chops, cut into 3/4-inch cubes 1 T. Caribbean-style rub 1 10-oz. package SYSCO Imperial couscous 2 c. boiling water 1/2 c. dried cherries 4 SYSCO Natural green onions, sliced 2 SYSCO Imperial navel oranges, peeled and sliced 1 SYSCO Imperial medium-long English cucumber, sliced 4 T. Supreme Frutato Extra Virgin olive oil 2 T. SYSCO Imperial orange juice Zest of 1 orange 1-1/2 t. SYSCO Classic brown sugar SYSCO Imperial/McCormick pepper to taste 2 T. SYSCO Classic chopped pecans In plastic bag, shake together the pork cubes and rub, evenly coating the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally. In large bowl, combine couscous and boiling water and 1/2 t. salt; let sit 5 minutes. Stir in cherries and green onions. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; top with orange slices and pork cubes. Stir together oil, orange juice, orange zest and brown sugar; season with salt and pepper. Drizzle over salads and garnish with chopped pecans. SMALL BITES The earliest known written recipe for couscous dates back to the 13th century, and various forms of the dish have been a staple of North African and Middle Eastern diets for hundreds of years. Because it requires very few utensils for preparation, it was the perfect meal for nomadic people. The puffy rice-like grain is made from semolina, a coarsely ground durum wheat. This versatile dish can be served with milk as a porridge, with dressing as a salad or mixed with fruits for a delicious dessert. 32 SYSCO TODAY April 2005

5 Hearty Italian Soup SIDEKICKS A great complement to soup is fresh-baked artisan bread. While breadsticks or Italian bread might be the traditional pairing for this hearty Italian soup, customers might appreciate other Italian favorites like focaccia or ciabatta. You might even experiment with creating a fresh-baked edible bread bowl. Red Gold Yield: 18 servings 1 16 oz. bag Pasta LaBella ditalini or rotini pasta 1 #10 can Arrezzio marinara 2 qts. SYSCO Imperial beef or chicken broth 1 16 oz. bag SYSCO Supreme frozen vegetables (a spicy blend gives it a nice zip) 1 c. Arrezzio Parmesan cheese, shaved SYSCO Imperial/McCormick pepper to taste In a large soup kettle, combine Arrezzio marinara, broth, vegetables, salt and black pepper. Bring to a boil, stirring occasionally. Reduce heat to simmer and cook for 30 minutes. Add pasta and continue cooking until pasta is al dente, about 15 to 20 minutes. Ladle into soup bowl and sprinkle with Parmesan cheese. Vegetables can add the extra texture and flavor to take a dish from ordinary to extraordinary. SYSCO s miniature fresh frozen vegetables, available year-round, are picked at their peak and then quick-frozen to lock in great taste. From baby corn to broccoli florets to green beans, the vegetables in your soups make all the difference. April 2005 SYSCO TODAY 33