Korean BBQ Burnt Ends

Ingredients:

6oz- Smoked CAB Brisket

3oz- Korean BBQ Quinoa

3oz- Power Slaw Blend

4oz- (3oz for Brisket, 1oz for Salad) Korean BBQ Sauce

2oz- Sriracha Cheddar

Pinch- Micro Cilantro

Directions:

1. Large dice brisket, and roast in 400 oven until caramelized (about 7 minutes). Add 3oz of Korean BBQ sauce, put back in oven for another 2 mins.

2. Mix together quinoa and power blend with 1oz of BBQ sauce

3. Plate accordingly. Garnish with micro cilantro and cheese.

Energy Bites

To boost to-go sales throughout the day,  use the right packaging to wrap up savory, protein-rich snacks and sweet treats that customers can purchase on the fly like these nutrient-rich Energy Bites. 

Yield: 36 bites

Ingredients:

2 tablespoons sliced almonds
Pan spray
1¾ cups quick oats
⅔ cup finely chopped dried apples and/or apricots
1/3 cup dried blueberries, cherries and/or cranberries
2 tablespoons roasted, salted sunflower seeds
2 tablespoons coconut flakes
½ teaspoon ground cinnamon
½ cup peanut, soynut, almond or sunflower butter
¼ cup honey
½ teaspoon vanilla or almond extract

Directions:

1. In small skillet, toast almonds over medium heat 5 minutes or until lightly browned, stirring frequently.

2. Spray sheet tray with pan spray. Process ¼ cup oats and almonds in food processor 15 seconds or to fine crumbs; transfer to bowl.

3. In separate bowl, stir dried fruits, sunflower seeds, coconut, cinnamon and remaining 1½ cups oats; stir in peanut butter, honey and extract until well combined and mixture begins to stick together.

4. With gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared sheet tray; cover with plastic wrap and refrigerate at least 4 hours or overnight to allow oats to absorb moisture. Transfer to 6 (12-ounce) cups with lids; cover and refrigerate.

Spa Salad

SERVES 1

INGREDIENTS:

½ cup Path of Life 5-Grain Blend

¼ cup Sysco Classic canned chickpeas, drained and rinsed

4 Sysco Natural asparagus spears, trimmed of woody ends

2 Tbsp. Arrezzio Imperial olive oil Kosher salt and freshly ground

black pepper to taste

1 cup Imperial Fresh spring mix

1 cup Imperial Fresh kale

3 oz. Sysco Imperial blackberries

3 oz. Imperial Fresh strawberries, quartered

¼ cup Casa Solana Imperial diced avocado

2 oz. Sysco Imperial Blood Orange Shallot Vinaigrette

DIRECTIONS:

Bring a pot of salted water to a boil. Blanch the 5-Grain Blend in the boiling water for 2 minutes; then shock in ice water.

Spread the chickpeas on a sheet pan in the refrigerator to dry out. Once dry, deep-fry them at 350 degrees until browned and crunchy, about 3 minutes. Drain them on paper towels and season with salt to taste.

Preheat a charbroiler. Blanch and shock the asparagus using the same technique. Once shocked and dried, brush with oil, season with salt and pepper and place on the charbroiler. Grill for 2 minutes, turn the asparagus and grill for 1 minute longer. Remove and slice into pieces.

In a large bowl, combine the spring mix and kale. Arrange the berries, asparagus pieces, cooked grains and diced avocado on top of the salad greens. Drizzle with the vinaigrette and serve.

Paloma Margarita

SERVES 1

INGREDIENTS:

2    oz. mezcal or tequila

3    oz. fresh grapefruit juice

1    oz. Sysco Classic margarita mix

1    oz. club soda
 
GARNISH

Sysco Imperial McCormick chipotle cinnamon rub

1 grapefruit slice, cut into quarters

1  fresh cilantro sprig

1  jalapeño chile slice

DIRECTIONS:

Rim a glass with the spice rub. In a cocktail shaker, combine mezcal or tequila, grapefruit juice, margarita mix and ice, and shake. Strain into the prepared glass over fresh ice. Top up with the club soda. Garnish with a grapefruit quarter slice, cilantro sprig and jalapeno round.

Salsas

VERDE SAUCE

INGREDIENTS:

6 cloves Imperial Fresh garlic, peeled

2½ cups Imperial Fresh cilantro

½ Casa Solana Imperial avocado

2 Imperial Fresh jalapeno chiles, deep fried

½ cup Imperial Fresh spinach

¼ cup Sysco Classic salad oil

1 cup water

DIRECTIONS:

Salt and freshly ground black pepper to taste In a food processor, combine all the ingredients and blend until smooth.

SPICY TABLE SALSA

INGREDIENTS:

3 Imperial Fresh tomatoes (5x6), quartered

5 dried chiles de árbol

4 dried cascabel chiles

1 clove Imperial Fresh garlic, peeled

1/3 cup roughly chopped Imperial Fresh white onion

¼ cup Imperial Fresh cilantro, chopped

Salt to taste

DIRECTIONS:

In a medium saucepan over medium-high heat, combine the tomatoes, chiles and garlic. Add cold water to cover and bring to a boil until the dried chiles are softened. Strain and reserve cooking liquid.

Place the solid ingredients into a blender along with 2 cups of the cooking liquid, adding more until the desired consistency is reached. Remove from the blender, pour into a bowl and fold in white onion and chopped cilantro. Season with salt.

SALSA ROJA

INGREDIENTS:

6 Imperial Fresh Roma tomatoes, quartered

1 dried chile de árbol, quartered

1 clove Imperial Fresh garlic

1 Imperial Fresh jalapeno chile, seeded

½ cup roughly chopped Imperial Fresh white onion

1 cup Sysco Classic chicken broth, heated

¼ cup chopped Imperial Fresh cilantro, stems included

Salt and freshly ground black pepper to taste

DIRECTIONS:

Place the tomatoes, chile de árbol, garlic, jalapeno and onion on a sheet pan and roast in a 350-degree oven until the tomatoes start to blister and are heated all the way through. Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky. Pulse in the cilantro and season with salt and pepper.

PINEAPPLE PICO DE GALLO

INGREDIENTS:

3 cups finely diced Imperial fresh pineapple

2 Tbsp. diced Imperial Fresh serrano chiles

¼ cup finely diced Imperial Fresh red onion, rinsed in warm water to remove acid

¼ cup packed Imperial Fresh cilantro

¼ cup Sysco Classic salad oil Juice of 2 Sysco Natural limes

½ cup finely diced red bell pepper Salt and Imperial Fresh ground black pepper

DIRECTIONS:

In a medium bowl, combine all the ingredients and season with the salt and pepper to taste. The salsa will stay good for up to 3 days when refrigerated.

TOMATILLO SALSA

INGREDIENTS:

24 Casa Solana Classic tomatillos or green tomatoes

5 cloves Imperial Fresh garlic

15 chiles de árbol (can use Imperial Fresh serrano or jalapeno as alternatives)

1  cup warm water

1 tsp. Sysco Imperial McCormick dried oregano

1 Tbsp. Sysco Imperial chicken base

1 Tbsp. kosher salt

½ cup finely chopped Imperial Fresh cilantro

¾ cup finely diced Imperial Fresh white onion Juice of 1 lime

DIRECTIONS:

Roast tomatillos and garlic on a well-oiled grill or by placing on a sheet pan in a 500-degree oven until cooked through. If they begin to char, lower the heat. If using a chile de árbol, roast in the oven. If using jalapeno or serrano, cook on a grill. Combine roasted tomatillos and peppers with the water, oregano and chicken base in a blender and process. Season with salt, remove from the blender and fold in cilantro and diced onion. Finish with fresh lime juice.

Beef Fajita Tacos

SERVES 2

INGREDIENTS:

8 oz. Casa Solana Certified Angus Beef fajita meat

1    tsp. Arrezzio Imperial olive oil

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

2    6-in. Casa Solana flour tortillas

1    tsp. Spicy Table Salsa (see recipe)

¼ Casa Solana Imperial avocado, sliced in half

2    oz. pickled red onion

4 Imperial Fresh cilantro leaves

2 Tbsp. Pica y Salpica crema, in a squeeze bottle

1 Tbsp. Casa Solana Imperial Cotija cheese

DIRECTIONS:

Preheat a charbroiler to high heat and oil it well. Grill the fajita meat on the charbroiler until it reaches desired doneness. Remove the meat and let it rest for 5 minutes. Slice the meat against the grain into ¼-inch slices.

In a sauté pan, heat the olive oil over medium-high heat and sauté the peppers and onion until they are al dente.

To build the tacos, take two tortillas and heat them on a flat-top grill or pan, about 30 seconds per side. Divide the Spicy Table Salsa between the tortillas, followed by the sautéed peppers and onion and fajita beef. Top with sliced avocado, pickled red onion and cilantro leaves. Squeeze some crema over each taco and top with the Cotija cheese.

Nopalitos Tacos

SERVES 1

INGREDIENTS:

1 roughly 8-oz. nopal paddle (cactus leaf)

1 Tbsp. plus 1 tsp. Arrezzio Impe- rial olive oil, divided Salt and freshly ground black pepper to taste

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

4 Casa Solana Classic corn tortillas

2 Tbsp. Tomatillo Salsa (see recipe)

4 Tbsp. Pineapple Pico de Gallo (see recipe)

2 Tbsp. Sysco Classic chickpeas, fried

2 Tbsp. radish alfalfa sprouts or microgreens

1 Imperial Fresh jalapeno chile, thinly sliced

DIRECTIONS:

Using a paring knife, remove any remaining thorns from the nopal paddle. Once it’s fully cleaned of thorns, rub the paddle with 1 tablespoon of the olive oil and salt and pepper. Preheat a charbroiler to high heat. Place the cactus paddle on the grill and cook, turning every 2 minutes, for 4 minutes total per side, to achieve a crosshatch design.

Slice into ½-inch-by-2-inch slices. In a sauté pan, heat the remaining teaspoon of oil over medium-high heat and sauté the pepper and the onion until they become al dente. Heat the corn tortillas on a flattop or pan.

To build the tacos, layer two corn tortillas together and spread 1 tablespoon of Tomatillo Salsa on the bottom. Next, divide the peppers and onion and place on top of the salsa. Place 4 ounces of grilled cactus next, followed by the pineapple salsa. Garnish with the fried chickpeas, sprouts and jalapeno slices.