Watson-Sysco | Chef's Recipes

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Ok Everyone Spring is here!

Time to start thinking about menu changes for a lighter fare or a cooler palate. Put the Sysco West Texas Kitchen to work by helping you plan for upcoming events.

Enjoy these recipes from your chefs in the kitchen!

How about some smoked fish?!!!

Smoked Fish

Cure

2 parts brown sugar, sifted (make sure that there are no lumps)

1 part kosher salt

A few tablespoons dried thyme

Mix together, or sift and place in a plastic zip lock bag for storage. This can be made in large quantities and kept in an air-tight container until needed.

Curring Method

If not using fresh fish then thaw fish and take out of packaging (SALMON, HALIBUT, TILAPIA, SHRIMP, or SCALLOPS are ideal)
Lay paper towel on a sheet pan so that all the bottom surface is covered.
Sprinkle pre-made cure evenly over the paper towels. (Note: Seperate out some of the cure ahead of time in order to prevent all the pre-made cure from being cross-contaminated)
Place fish on the cure covered paper towel.
Evenly sprinkle the top side of the fish with the cure.
Cover the fish with more paper towel and pat down to help absorb. (Note: the purpose of the paper towel is to absorb the liquid that will leach out of the fish. This is important because too much water in the fish will cause a white coagulation to surface, this is the fat that is needed to stay in the product to help keep it moist. There is nothing wrong with it except it isn’t very appealing.)
Let cure for 15-20 minutes.
Cover another sheet pan with paper towels.
Rinse the fish in cold water making sure to get all of the cure off. The thyme will re-hydrate and may stick to the fish, try to get as much off by rubbing it gently but a little left on is perfectly fine.
Lay the rinsed fish on to the paper towel lined pan.
After all the fish is rinsed and placed on the toweled pan, cover fish with more paper towel and pat dry.
Then smoke lightly, no more than five minutes, but don’t under smoke, you want the fish to be cooked all the way through.

Banana Pudding

1 package vanilla pudding

3 quarts cold milk

3 packages of grahm crackers

2 tsp cinnamon

2 TBS sugar

6-8 ripe bananas

2 TBS molasses

Crush the grahm crackers to about the size of a dime, mix in the cinnamon and sugar with the crackers and set aside. Pour the milk into a large bowl, then whisk in the pudding till all the lumps are out. Peel all the bananas and slice into ½-1 in. medallions. Place about a cup of the sliced bananas into a separate bowl and mash them up then mix in the molasses. Dump the banana mash into the pudding and mix. Divide the cracker mixture in two and evenly spread half of the cracker mix into a baking dish. Then divide the pudding in two and pour half over the crackers in the pan. Cover the pudding with an even layer of bananas. Repeat the process: crackers, pudding, bananas. Cover and refrigerate.

Mexican Brownie

3 c Baker Source Brownie Mix

3/4 c coffee (hot or cold)

½ teaspoon each cinnamon, ground cloves, cayenne pepper, smoked paprika

Mix the brownie mix and coffee and spices till smooth. Pour batter into a greased pan and bake at 350 for 20-25 min. Let cool before serving.

Can be served with Better Cream that has a touch of cinnamon

Mandarin Orange Cake with coconut topping

3 cups Baker Source white cake mix

3/4 cup orange juice

2 ½ cups of canned mandarin orange segments (lightly drained)

Mix the cake mix and the juice till smooth. Grease pan and pour half of the batter into the pan. Tap out the air bubbles a few times. Divide the oranges in half and cover the batter in the pan with a single layer of orange segments then pour the rest of the batter over oranges. Tap out air bubbles but be careful not to tap too hard or the oranges will sink through the batter. Top with the remaining oranges and bake 350 for 20-25 min. Let cool completely.

Coconut topping

1 ½ cup Better Cream

1 cup coconut flakes

Whip Better Cream till medium peak stage then fold in the coconut. Spread over cake

Berry Peach Pie/ Cobbler

Filling:

1 ¾ c Strawberry Puree 1 c flour

1 ¼ c OJ pinch salt

4 T butter 1 t each cinnamon and ginger

½ a lemon, juiced

Put all ingredients in a pot and cook at low heat for about 30-45 min. until everything is mixed thoroughly and there are no lumps. Let cool.

Assembly:

2 Deep Dish pie shells, thawed (or if making a cobbler crust sheets)

Pour 1 cup of frozen berries and 1 ½ c of frozen peaches into one pie dough. Pour cooled filling over the top of the frozen fruit. Dump second crust out of pan and roll into a ball and reform. Roll out dough to ¼ of an inch then cut into strips. Lay dough strips in a lattice pattern over fruit and brush crust with 2 T of heavy cream and sprinkle with sugar in the raw. Bake in a 400 degree oven for the first 20 min. then lower oven to 325 for 30 to 40 min. or until filling is bubbling out. For a crisper bottom crust, bake before filling with fruit and filling.

Pink Panther

Champagne Punch

2 bottles pink champagne

4 oz cherry liqueur

3186061 1 can of club soda

1225226 1 qt raspberry sherbet

5938964 6 oz frozen pink lemonade -concentrate

1458595 2 c. frozen raspberries

Ice block

Combine all ingredients except champagne, club soda, raspberries and ice

When you are ready to serve add remaining ingredients and garnish glasses with raspberries

Apple Cake

4 c Baker Source Carrot Cake Mix

1 ¾ c apple pie filling

Mix both ingredients together and bake in a greased bread pan or a deep 1/3 pan at 350 for 20-25 min or until an inserted toothpick comes out clean.

(Note: if a strudel topping is desired mix 1c of the dried icing mix that comes with the carrot cake mix with 3TBS of melted butter using a fork till the consistency of corn meal add ¼ c of uncooked oats and 2TBS of maple syrup mix and sprinkle over the batter after it is in the pan but before you place in the oven to bake.)

Variation: substitute pumpkin pie filling instead of the apple.

Easy dessert shooters

One product with multiple applications, that makes a great menu item with minimal prep and maximum appeal.

1 box Rich's creme brulee mix -6457251

10 Tb key lime syrup

10 Tb raspberry syrup

5 Tb instant coffee

10 Tb chocolate syrup

Bring creme brulee mix to a boil and simmer for 10 minutes (according to package directions)

Combine 3/4 c. creme brulee mix with coffee and mix well

Place 1 Tb syrup in each shooter glass

Fill raspberry and key lime glasses with plain creme brulee mix

Fill chocolate glass with coffee creme brulee

Place in cooler and allow to set up for 1 hour

Top with a fresh raspberry, lime wedge, espresso covered coffee bean to garnish appropriate glass

Dessert spoons -

1 box creme brulee mix

Assorted candies and fresh fruit -reeses cups, andees mint, m&m, raspberries, blueberries...

Bring creme brulee mix to a boil and simmer for 10 minutes.

Pour into dessert spoons and garnish with various condiments

Place into cooler and allow to set up for 30 minutes before serving

Sprinkle with powdered sugar and serve

Creme brulee apple or orange

Cut the top off an apple or orange and hollow out the center leaving a 1/2 in wall of fruit all the way around

Bring creme brulee mix to a boil and allow to simmer for 10 minutes

Fill hollwed out fruit with custard mix (top apple with cinnamon if desired)

Place in cooler and allow to set up 1 hour

Sprinkle sugar on top and "brulee" with a blow torch until sugar carmelizes

Garnish with a cinnamon stick or candied orange zest if desired

Great game day appetizer!!

Pork and jalapeno bites

DSC06951-2

1 serving

4 jalapenoes -cut in half -stem and seed removed

8 T cream cheese

8 slices (1/2" thick) cooked pork tenderloin (or chicken)

8 strips of bacon

4 Tb brown sugar

2 Tb pepper supreme

1 Tb chile powder

Place 1 Tb cream cheese in each jalapeno half and top with pork

Wrap with bacon and secure with a toothpick

Combine sugar, pepper, and chile powder

Toss each piece in sugar rub and lay on a sheet pan

Bake in a 400 oven for 12-15 minutes until bacon is crisp

Serve with wing sauce and ranch if desired

DSC06986-2

Bacon wrapped quail legs with chipotle raspberry sauce

8-10 bacon wrapped quail legs -Bake in 350 oven until bacon is crisp and quial is cooked through

Assemble sauce while quail cooked

4 Tb chipotle sauce -6410938`

1/2 c. raspberry vinaigrette -6475371

1/2 c. mayo

Combine all ingredients and serve with cooked quail eggs.

Filled croissant cups

1 sheet croissant dough

12 tsp peanut butter

12 tsp chocolate chips

36 mini marshmellows

Cut croissant sheet into 12 squares

Place croissant sheet into each mini muffin holder

Put peanut butter, chocolate and marshmellows inside each cup

Bake in a 400 oven until dough browns and filling melts together

Sprinkle with powdered sugar and serve

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Vegetarian Chili

2 Tbls olive oil
1 medium onion, diced small
1 poblano pepper, diced small
1 jalapeno pepper, diced small
1 Tbls finely chopped garlic
1 Butternut Squash (pealed, seeded, and diced half an inch by half an inch)
1 Spaghetti Squash (pealed, seeded, and diced half an inch by half an inch)
1 Acorn Squash (pealed, seeded, and diced half an inch by half an inch)
1 Sweet Potato (pealed and diced half an inch by half an inch)
1 cup Madeira
1 #10 can Diced tomatoes in juice plus 1 can of water
2 cups tomato puree
1 bay leaf
3 cups pinto beans par-cooked
2 Tbls of each: chili powder, cayenne pepper, garlic powder, onion powder, cumin, mustard powder, smoked paprika, granulated ancho peppers, and granulated chipotle peppers
Salt and pepper to taste
Heat oil in a 20 quart stock pot on a medium heat, add next three ingredients and sauté till onions are translucent then add chopped garlic and cook 1-2 min.
Next add all the diced squash and sweet potato, sauté for 5-7 min. on a medium-low heat. De-glaze with the Madeira stirring to loosen the “fonde” from bottom of pot.
Finally add remaining ingredients except salt and pepper and bring to a boil. Reduce heat to low and simmer for an hour and a half to two hours stirring constantly. Garnish as desired. Makes 8 quarts.

BBQ Pork Slammer

3 -3" slammer buns --5048337 NEW ITEM IN STOCK NOW!!
6 oz precooked smoked pulled pork -7755572
2 oz BBQ sauce -5778071
3 oz cole slaw -1568351
Heat sauce and pork in a pan
Place 2 oz of warmed pork on each bun along with 1 oz of cole slaw.
Serve and enjoy!

Lemon-Berry Sugar Cookies

4 cups plus ½ cup Baker Source White Cake Mix
12oz lemonade
½ cup sugar in the raw
1 cup mixed berries (frozen)
Mix 4 cups of cake mix into the lemonade, add the ½ cup of seperate cake mix to thicken dough to a cookie consistency.
Add half the amount of raw sugar to the dough and mix.
Drop a 2oz scoop onto a greased and parchment papered half sheet tray.
Sprinkle each cookie with the remaining raw sugar and place 2-3 berries on top of each dough drop. Make sure you push the berries into the dough a little to prevent them from rolling.
Bake in a 350 degree oven for 10-12 min. or until golden brown.
Let cool completely before serving.
Makes 20-24 cookies.

Sahara Burst Lemon Ice

Try our Sahara Burst lemon ice -3293404 and treat yourself to a refreshing summer beverage.

ANTIFREEZE
4 oz. Sahara Burst Lemon Ice
1 oz. Midori
7 oz. Ice

CARIBBEAN LEMONADE
4 oz. Sahara Burst Lemon Ice
1 oz. Malibu Rum
7 oz. Ice

FIREBALL
4 oz. Sahara Burst Lemon Ice
1 oz. Cinnamon Schnapps
7 oz ice

HARD LEMON DROP
(on the rocks)
5 oz. Sahara Burst Lemon Ice
1 1/2 oz. Vodka
Pour over ice

Roasted Tomatillo Chipotle Salsa

30 tomatillos –paper husk removed
5 garlic cloves
1 medium onion, quartered
3 tbsp Olive Oil
1 bunches Cilantro,
1 lime, juice only
2 tsp Salt
4 canned chipotle peppers
2 tsp Adobo Sauce

1. Roast onions and garlic on char broiler until soft and slightly charred.
2. Roast tomatillos on char broiler for 10 minutes, turning frequently until soft and black all over.
3. Using a food processor, puree tomatillos, garlic, and onion and remaining ingredients until smooth. Add water if necessary.
4. Taste for seasoning. (add 1 Tb sugar if heat level is too high.
5. Serve warm, room temp or cold with tortilla chips.

**Makes a great sauce for tilapia or chicken breast served on a bed of rice pilaf.
Jalapeno Peppers are medium heat peppers used as a condiment or topping. Sliced or diced they add a zesty flavor to any dish.

Chipotle Peppers Roasted and smoked jalapeno peppers. They are usually canned in a spicy adobo sauce. The heat level is higher than the peppers in the raw state and have a deep smokey flavor.

Strawberry Daze...

Take advantage of nature with these delicious strawberry recipes.

Drunken strawberries and honey mascarpone cream

8 oz mascarpone cheese -2389153 **could substitute cream cheese, ricotta, or goat cheese
1/2 c. heavy cream -6935464
2/3 c. honey -5345515

-Combine all ingredients and mix well. Set aside

1 bottle merlot or zinfindale wine
1 vanilla bean split -4075198
1 lemon -juiced and zest -6893788
2 c. sugar -5087572

Bring everything to a boil and allow to simmer for 10 minutes. Turn off heat and pour in 6c. strawberries (washed, cleaned, and cut in half) Allow everything to cool together
Place berries and wine syrup in a glass and top with a dollop of cream

Strawberries and cream stuffed pancakes

Morning bounty pancake mix -1530823

Add water to pancake mix and make batter a little thinner than normal
Cook pancakes on hot buttered griddle

2 c. strawberries -6493647 -washed and stems removed
1 c. cream cheese -softened -1012566
1/2 c. sugar-5087572
1/2 lemon -juice -6893788

Combine all ingredients in food processor and puree.
When pancakes come off griddle spread strawberry filing inside pancake and roll up.
Top with a few extra sliced strawberries. and serve immediately.

Fajita chicken flatbread sandwich

3 oz fajita chicken -3450772
1 oz frozen fajita blend veggies -2355253
2 tablespoons ancho sour cream sauce
2 oz shredded cheese -2406163
1 chipotle flatbread -2493658

Grill flatbread until soft, Fill with sauteed chicken and veggies. Top with cheese and ancho sour cream, Fold over and serve warm.

Ancho sour cream sauce

1 c. sour cream -5020193
2 Tablesoons Minors ancho paste -7297435 -More or less depending on how spicy you would like it

Combine well. Keep cold

Salmon Club Sandwich

4983920 - Light mayonnaise 1 TB
2004547 - Basil 1 Leaf minced
2252013 - Lemon 1 each -zested and juiced
4497293 - Olive oil 1 Tb
1498740 - Salmon portion 1-4 oz portion
1840842 - Turkey Bacon 2 slices
2175339 - Red Onion 2 thin slices
8850679 - Bread 2 slices
1008655 - Tomato 2 thin slices
1723857 - Leaf lettuce 2 leaves

Preparation:
1. Combine mayo with lettuce, minced basil, lemon zest, and 1/2 of juice. Set aside
2. Rub salmon filet with olive oil, remaining juice, and salt and pepper
3. Grill salmon until cooked through, about 4 minutes each side
4. While Salmon is cooking, fry bacon until crisp, then lightly saute onions, and grill bread on both sides
5. Spread mayo on toasted bread, top with bacon, tomatoes, and sauteed onions.
6. Next place cooked salmon filet and lettuce and then top with the other bread slice.
7. Slice if desired and serve immediately.

Chicken Piccatta

6/ 4 – 6 oz SYSCO Chicken Breasts, boneless and skinless
4 Tbsp SYSCO Olive Oil
3 Tbsp Whlfarm Unsalted Butter
1 Tsp Arrezzio Minced Garlic in Water
3 Tbsp Intlimp Capers
1 small SYSCO Imperial Fresh Red Onion, finely chopped
3 cups SYSCO Classic Roasted Chicken Gravy
1 Tbsp Imperial/Mcc Basil
1/4 cup Imperial/Mcc Parsley
Juice of 1 Lemon
Salt and Pepper to taste

Season both sides of the chicken breasts with salt and pepper. Place oil and butter in sauté pan and turn heat to medium. Add garlic and onions and sauté for 5 to 8 minutes. Add chicken breasts and cook until done, approximately 10 to 12 minutes. Remove to serving platter. Add to the sauté pan the capers, parsley, basil and lemon juice. Sauté for 3 to 5 minutes. Add Roasted Chicken Gravy and stir until blended. Add 1 tbsp of unsalted butter and stir until blended. Add cooked chicken and continue to simmer for 5 minutes. Serve with your choice of pasta or seasoned rice.