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Chef Pat Benzin’s


delicious fall side dishes, entrées and more from the Lankford-SYSCO kitchens

Grilled Mahi

& Steamed Vegetables 10 oz. #1493550 Mahi 1 oz. fresh spinach 1 oz. sliced onion 1 oz. sliced bell pepper 1 ⁄2 each diced tomato 1 tsp. sliced or chopped fresh garlic 1 each lemon, juiced

1 Tbsp fresh chopped parsley 3 oz. extra virgin olive oil (#5934294) 1 oz. white wine 1 ⁄2 tsp. McCormick Key West Seasoning (#3436656) Salt and pepper to taste 12 -inch piece of aluminum foil (#6938328)

1. Season the mahi with the Key West seasoning and grill for 1-2 minutes just to get some good lines –should be still raw in the middle. 2. Place the foil on the table – fill one side with the spinach. 3. Place the remaining ingredients on top of the spinach, reserving a small amount of each to place on top of the fish for garnish. Season with salt and pepper. 4. Add grilled Mahi and the reserved garnishing vegetables.

5. Fold the sides of the foil together to form an air tight pouch. 6. Cook at 400° until bag puffs up like a balloon -approximately 8 minutes. 7. Remove – Cut one end of the bag open and pour the contents onto a plate and serve.

Chef Pat Benzin - Lankford-SYSCO Food Services

Lamb Standard Braising Procedure 1 piece of protein could be shank, chuck, round, or any– in this case a 24 oz lamb shank 1 med onion 2 carrots 3 large mushrooms (portabellini or portabella)

5 cloves garlic 1 tomato 1 cup demi 1 cup water 1 1⁄2 cup red wine 2 Tbsp balsamic glaze 1 Tbsp worcestershire 5 sprigs fresh Thyme 2 Tbsp vegetable oil Salt & Pepper

In a large pot, cover the bottom in a thin layer of oil and heat to just smoking. Turn down heat slightly and salt and pepper the protein and add to the pot. Brown on all sides. Rough cut the carrots onion and mushroom. Dice tomato and garlic. When protein is browned, remove from pot and begin deglazing. Add onion, carrot, mushroom and sauté for about 1 minute, then add tomato and garlic. Sauté for an additional minute then add red wine, worcestershire and balsamic and boil until the liquid in the pan is reduced by half. Add demi plus water. Add protein back to the pot along with the fresh thyme and cover tightly. Place in a 375° oven for approximately 1 hr and 20 minutes or until tender. Remember -- the smaller the protein item is, the less time it will take to cook.

Chef Pat Benzin - Lankford-SYSCO Food Services

Roasted Sweet Onions With Bacon & Bleu Cheese 1 large sweet onion, peeled, trimmed and cut in half 2 pieces of bacon, cooked – reserve the rendered fat (#5886447) 2 oz. bleu cheese (#0671677) Salt and pepper to taste Fresh chive for garnish – optional

Heat a sauté pan to medium high.

Add bacon fat and place the onions cut side down and sauté until browned.

Remove from pan and place in a 370° oven, cut side up, for appox 12 minutes or until onions start to soften.

Remove from oven and top with cheese.

Return to oven to melt cheese – aprox 2 minutes.

Remove and top with chopped bacon and chives.

Chef Pat Benzin - Lankford-SYSCO Food Services

Pommes Boulanger

Potatoes with Bacon, Onion & Chicken Stock

2 lbs. fingerling potatoes, washed & cut into pieces 1 medium onion, diced 4 pieces bacon (#1894831) 2 cups chicken stock (#4311189) 10 chive spears Salt & pepper

In a sauce pot, place bacon and cook until crispy. Remove bacon, leaving bacon fat in the pot. Add onions to the bacon fat and sautĂŠ until they become clear. Add the potatoes and sautĂŠ for one minute until the potatoes are thoroughly covered in bacon fat. Add enough chicken stock to cover the potatoes. Boil the potatoes, occasionally stirring them to keep them cooking evenly. As this cooks, the stock should reduce and become a slightly thick sauce. If too much is reduced, add a little more stock. Boil until soft. Remove from heat. Plate and garnish with chopped bacon and chives

Chef Pat Benzin - Lankford-SYSCO Food Services

Oven Roasted Carrots Large carrots, trimmed of the root end Olive oil Aluminum foil Salt and pepper

Wash carrots. Place on aluminum foil. Cover carrots with olive, salt and pepper. Wrap the carrots pouch-style in foil. Roast at 375째 for approximately 45 minutes or until soft to the touch. Plate.

Chef Pat Benzin - Lankford-SYSCO Food Services

Creamed Spinach 6 oz. Fresh baby organic spinach 1 Tbsp Diced onion 1 tsp minced garlic 1 ⁄2 oz olive oil 2 oz heavy cream (#7089725) 2 Tbsp parmesan cheese Salt & Pepper to taste

In a large sauté pan, heat olive oil to about medium high.

Add onions and sauté until they just start to become slightly clear.

Add garlic and sauté for 30 seconds.

Add the fresh spinach and sauté until wilted.

Remove from pan and place in a strainer. Push on spinach with the back of a spoon to get out most of the moisture.

In the same pan, boil heavy cream until reduced by half.

Add strained spinach and parmesan. Serve.

Chef Pat Benzin - Lankford-SYSCO Food Services

Braised Red Cabbage

with Vidalia Onion and Granny Smith Apple 1 med. size head red cabbage sliced into thin strips 1 med. size sweet onion, sliced 2 granny smith apples, peeled, cored & sliced 4 oz. cranberry juice (#6050173) 4 oz. chardonnay 2 Tbsp balsamic glaze


⁄2 tsp Allspice ⁄2 tsp cayenne 2 Tbsp sugar 1 Tbsp clarified butter Salt & Pepper 1

Heat a large sauté pan to medium high heat. Add clarified butter. Add onion and cabbage and sauté for approximately 3 minutes or until wilted. Add apples and sauté for an additional 3 minutes. Then add the remaining ingredients and boil uncovered until the liquid reduces by a little more than half. Turn down heat to medium low and cover pan. Cook until the cabbage is tender but still has a small amount of crunch – approximately 30 minutes.

Chef Pat Benzin - Lankford-SYSCO Food Services

Fall Recipes 2008  

Chef Pat Benzin's new recipes for Fall.

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