Seafood at Sysco Metro NY. Menu for NY & NJ shows 2015 Execution for excellence

Transcription

1 Seafood at Sysco Metro NY Hispanic Working Surf & Turf together Menu for NY & NJ shows 2015 Execution for excellence

2 Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema. Ingredients ~~ For the honey lime tequila shrimp tacos ~~ 2 pounds (454 g) raw shrimps, peeled and deveined 1 teaspoon coarse sea salt 2 tablespoons raw honey juice of 2 limes + 1 lime ½ cup tequila 1 medium onion, finely minced ¼ teaspoon ground cumin ¼ teaspoon ground chipotle (optional) 2 avocados, diced ½ head of red cabbage, thinly sliced ~~ For the slaw dressing ~~ ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes] 1 teaspoon of Dijon mustard sea salt and pepper to taste ½ cup light, neutral oil, such as grapeseed ~~ For the chipotle crema ~~ 1 cup (250 ml) sour cream or créme fraîche [low fat can be used] 1 to 2 pieces of chipotle chiles in adobo sauce [canned] ~~ For assembly ~~ homemade or store-bought good quality yellow or white corn tortilla a handful of cilantro, finely chopped

3 Instructions 1.Wash, peel, devein, and dry raw shrimps. Season with salt. 2.In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator. 3.Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill). 4.Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside. 5.Dice the avocados and squeeze juice from the remaining 1 lime. 6.Thinly slice the red cabbage using a sharp knife or a mandolin. 7.To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies. 8.Toss the red cabbage with the lime vinaigrette. Set aside. 9.Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth. 10.Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle. 11.To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered. 12.Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco. 13.Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

4 Skirt Steak Tacos with Tomatillo Avocado Sauce Ingredients For the sauce: 4 tomatillos, shucked, stemmed and quartered 1 avocado, skinned, pitted and quartered 1 handful fresh cilantro leaves 2 cloves garlic, quartered 1 or 2 (depending on desired heat) Serrano chiles, stemmed (you can seed them as well if you wish to further reduce the heat) Freshly-squeezed juice of 1/2 lime 1/2 teaspoon kosher salt For the tacos: 4 red onions, sliced 1/2 inch thick Extra virgin olive oil Kosher salt 6 elk skirt steaks (or beef skirt steak, but cook it to medium rather than medium-well) 3 fresh limes 18 corn tortillas About 4 ounces queso fresco, crumbled Fresh cilantro

5 Skirt Steak Tacos with Tomatillo Avocado Sauce Instructions To make the sauce, combine all ingredients in a blender and process until smooth. The sauce can be made a day ahead and kept refrigerated in an air-tight container until serving time. The avocado in the sauce will not turn brown because of the acidity of the tomatillos and lime. Prepare the grill for direct grilling with two temperature zones: one hot and one blazingly hot. A charcoal fire is preferred. Brush the onion slices with olive oil and season with salt. Squeeze the limes over the skirt steaks. Brush with olive oil and season with salt. Grill the onion slices in the cooler part of the grill for a few minutes until they are nicely marked by the fire and softened. Grill the elk skirt steaks over the hottest part of the fire. You may wish to grill them 2 or 3 at a time so that you can keep up. Grill the meat to medium-well, about 1 minute per side. Remove the elk and onions from the grill. While the meat rests, coarsely chop the onions. After the meat has rested for a couple of minutes, cut each skirt into sections about 3 inches long, then very thinly slice the meat across the grain. To assemble each taco, lay a little sauce into the tortilla. Add the elk meat and some grilled red onion. Top with queso fresco and fresh cilantro leaves. Enjoy! Note: you can skewer a few tacos together to keep them from opening up or falling apart.

6 4 White Corn Tortilla - Happy Taco Brand SUPC: /32oz

7 Other Hispanic Items to Showcase Corn Meat Empanada SUPC: units per case, 2.5oz Vida Latina Guava & Cheese Pastry SUPC: units per case, 3oz Vida Latina Cheese Pastry SUPC: units per case, 2.5oz Vida Latina Meat Pastelito SUPC: units per case, 2oz - Vida Latina Pandebono SUPC: units per case, 2.2oz Vida Latina

8 Other Hispanic Items to Showcase 4 White Corn Tortilla SUPC: /32oz Happy Taco Raw Corn Tortilla Chips For Frying SUPC: /20 LB Happy Taco Inca Kola Soda SUPC: oz Can The Coca Cola company

9 Other Hispanic Items to Showcase Mexican Coke 100% Pure Sugar cane SUPC: /355ML Happy Taco Mexican Fanta Orange 100% Pure Sugar Cane SUPC: /355ML Happy Taco Mexican Fanta Grape 100% Pure Sugar cane SUPC: /355ML The Coca Cola company Mexican Sprite 100% Pure Sugar cane SUPC: /355ML The Coca Cola company

10 Other Hispanic Items to Showcase Fruit Punch Glass RTD 100% Pure Sugar cane SUPC: /12oz Topo Sabores Pineapple Glass RTD 100% Pure Sugar Cane SUPC: /12oz Topo Sabores Orange Glass RTD 100% Pure Sugar cane SUPC: /12oz Topo Sabores Water Mineral Mexico Glass BTL SUPC: /12oz Topo Sabores Tamarind Glass RTD 100% Pure Sugar cane SUPC: /12oz Topo Sabores