Braised White Marble Farms Pork Shanks This recipe calls for intense holiday flavors, so be prepared for a fantastic “all-in-one� meal. 4 ea White Marble Farms pork shanks 0942999
1/2 C Brown Sugar 5593702
1 C Barbecue Spice 5913181
1/4 Cider Vinegar 4069373
2 C Roasted Root Vegetables 3617531
4 Bay Leaves 5158502
4 Cups Beef Stock 6213342
5 Garlic Cloves crushed 1821537
1 Cinnamon Sticks 5228648
2 C Stewed/ Sliced Tomatoes 4110391
1/4 tsp Cloves Ground 8680573
S & P To Taste
1.
Preheat oven to 375.
2.
Rub pork shanks with Barbecue spice, and roast for 15 minutes, or until crust has formed
3.
In a deep roasting pan, combine all ingredients and the pork shanks. Cover the pan tightly with aluminum foil
4.
Reduce oven temperature to 275 and braise for 3 - 4 hours, or until the pork is fork tender
5.
Remove shanks, and reduce the remaining liquid by half.
6.
Serve over Sysco Classic, red-skinned mashed potatoes (3010032)
Blackberry and Mint Gin and Tonic A refreshing holiday drink that can easily be served at home or your bar. Take out the Gin and add soda for a virgin version
2 C Frozen Blackberries for Syrup7724933 2 C Sugar 5087572 1 T Vanilla Extract 5230040 2 T Mint chopped + 1 sprig whole 1972793 Pinch Salt 8 oz Your favorite Tonic 1414598 or Soda 3598737 1 1/2 Oz Gin (optional) Lime wedge for garnish 7412570 Fresh Blackberries for garnish 1007871 Skewers 1440229
Blackberry Simple Syrup 1.
Combine Berries, Sugar, Vanilla and Salt in a medium saucepan. Bring this mixture to a simmer.
2.
Puree the mixture, and then strain through a fine strainer
3.
Return the mixture to the stove and reduce by 1/3rd.
4.
Cool
To make the drink: 1.
In a Collins glass; stir together the simple syrup, a crushed mint leaf and gin (optional).
2.
Pour in the tonic or soda.
3.
Give the drink one or two quick stirs.
4.
Serve garnished with a lime wedge, mint leaf and a blackberry skewer.
Bing Cherry and Pineapple Glazed Ham Bing cherries have a perfect balance of sweetness and tartness. This flavor profile pairs exceptionally well with fresh pineapple.
1 8 Pound Spiral Sliced Ham 3922655
1/4 tsp Cloves Ground 8680573
1 C Pineapple Juice 4391284
1/2 C Brown Sugar 5593702
1 C Pineapple Fresh 1/2 Diced 4743951
1 tsp Lemon Juice 3865649
1 Cups Chicken Stock 4944450
1 Bay Leaves 5158502
2 Cinnamon Sticks 5228648
1 Garlic Cloves minced 1821537
2 C Dried Bing Cherries 3746476 *
1 tsp S & P
*Designates Remote Stocked 1. Preheat oven to 325 Degrees For the Glaze 1.
In a small saucepan combine all of the ingredients except the brown sugar (and Ham).
Bring this mixture to a simmer and reduce by half. Add the brown sugar and let dissolve. This mixture should resemble a thin syrup. Ham Time: 1.
Place the ham in a large baking dish, and cover with aluminum foil
2.
Place the ham in the oven, and bake the until an internal temp of 145 degrees is reached (about 2 hours depending on the size of the ham)
3.
Remove ham, and turn oven up to 375.
4.
Spread half of glaze on top of the ham, then return to the oven.
“Pull-apart” Stuffing Rolls Forgo the spoon and use your fingers with this stuffing recipe. Make the holiday’s best dish even better! 12 Parkerhouse Rolls Thawed (and still cold) 7065584
1/4 tsp Celery Salt 5228465
1 Cup Warm Chicken Stock (below 140 degrees) 4996674
1/4 tsp Granulated Garlic 6639165
1 Egg 2105823
2 T Chives Minced 1965383
1/2 C Heavy Cream 4828802
1 C Sharp Cheddar Shredded 2818842
1 tsp Rubbed Sage 5229653
1 Oz Unsalted Butter melted 5925987
1 tsp Salt and Pepper
1.
Whisk together stock, cream, egg, salt, pepper, garlic, celery seed and sage.
2.
Coat the sides of a medium sized baking dish, with cooking spray (4135380).
3.
Pour the chicken stock mixture in the bottom of the dish.
4.
Place the chilled rolls in the dish, in a 3x4 pattern.
5.
Lightly cover the rolls with plastic. Leave the dish out at room temperature and allow the rolls to rise until they have doubled in size (approximately 30-45 min).
6.
Place the dish in the oven, and bake for 30 min, until golden brown. Then remove from oven.
7.
Turn oven up to 375. Brush butter on top of the rolls then sprinkle the chives and cheese evenly on top
8.
Return to oven to brown the cheese
More Holiday Items to make your meals memorable! Center of the Plate 7197171 8185185 0422307 8185260 2436210 3717319 3928496 2654002 0375838 7639313
2 12-15# 1 EA LT 2 4.5#AV 2 EA 4 5 LB 4 10 LB 1 18-23# 4 3.5#AV 2 6.5#AV 15 12Z AV
BBRLIMP CAB CAB CAB SYS CLS SYS CLS BBRLCLS BCH RSV BCH PRM BCH RSV
BEEF PRIME RIB CKD CH BNLS RAR BEEF RIBEYE LIPON LIGHT BEEF TENDER STK RDY BEEF TNDR PSMO 5UP CHICKEN CVP BRST B/S 6 OZ CHICKEN CVP BRST JMBO GOURM TR HAM BONE IN SMKD HOCK OFF W/A LAMB RACK DOM 204 8RIB CH/SEND PORK LOIN CC BI 8 RIB VEAL CHOP LOIN 1332 FF FRSH
Seafood 6297584 3582908 2524965 2287449 6893929 3360112 1676592 6734939
12 1 LB 6 1 LB 1 10 LB 1 144 CT 1 10# AV 2 5 LB 4 2.5 LB 4 2.5LB
BOSS SEBSTAN PORTSIM HILLMAN PORTFSH PORTSIM PORTBTY PORTBTY
CRAB MEAT JMBO LUMP PSTRZD CRAB MEAT LUMP PAST MEX LOBSTER TAIL N.ATL PREM 4-5OZ OYSTER HALF SHELL SELECT IQF SALMON ATL FIL D SKON 3-4# CAN SCALLOP SEA DRY IQF U10 NATL SHRIMP TGR P&D TLON CKD 21/25 SHRIMP WHT P&D TLON 21/25
Dairy 4023984 4099418 4828802
1 EA 8 1 LB 12 32 OZ
PACKER AREZZIO WHLFCLS
CHEESE ASST NORTH CARLNA CHEESE MOZZ FRSH LOG SLI CRY CREAM HEAVY WHIPPING 36% ESL
NO FORK SYS IMP SYS IMP SYS IMP NO FORK SYS IMP
APTZR ASPARAGUS CHS PHYLAPTZR BEEF DLX WELLINGTON APTZR BRIE RASP PHYLLO APTZR CHICKEN QUES CORNUCOPIA APTZR QUESADILLA VEG CORNUCOPI APTZR SCALLOP W/BACON
Appetizers 4688946 6920219 6986210 1237063 5827111 1237056
1 100 CT 1 100 CT 1 100 CT 4 25 CT 1 100 CT 4 25 CT
Entrees/ Sides 2687515 4940805 Frozen 7611823 1025295 3959970 4390807 3397826 3617531 Fresh Produce 1908318 3629433 2349496 9398900 Desserts 1678481 6649065 4091864
Beverage 6960710 4116158 4567962
4 4.75LB 4 4.5 LB
4 5# 12 3 LB 1 30 LB 5 3 LB 150 1.4OZ 6 2.5LB
1 24 CT 1 3 LB 1 88 CT 12 1 PT
6 4 LB 2 96 OZ 2 5 LB
6 50CT 96 2 OZ 12 1 LTR
Non-Foods & Disposables 4732798 10 10ct 2171934 24 4 HR 6444772 12 6OZ 0141168 25 18" 0141184 25 18 IN
STCLAIR SYS CLS
ENTREE POTATO BKD W/CHEESE ENTREE POTATO SWEET CASSRL
BONEWKS SYS IMP SYS IMP SYS IMP BKRSCLS SYS SUP
GLACE DEMI DE VEAU ELITE GREEN COLLARD CHOPPED GR A PEA BLACKEYE POTATO FRY SWEET WFFL WFFL ROLL DINNER ASST PRBKD VEG BLEND SWT POT,RSTD ROOTVEG
SYS NAT SYS CLS SYS CLS SYS IMP
LETTUCE ICEBERG PREMIUM PLTIZD LETTUCE SPRING MIX CONV PLLW ORANGE VALENCIA CH FRESH TOMATO GRAPE MIX RED YEL
SYS CLS SYS IMP NABISCO
CHEESECAKE MIX NO BAKE NY STY CHEESECAKE NEW YRK SPRM14CT10" CRACKER CRUMB GRAHAM
CITAVO CITAVO SYS IMP
COCOA MIX IND CREAMY COFFEE GRND COL W/F MIX COCKTAIL TRIPLE SEC
SYSCO STERNO LIBBEY SYS CLS SYS CLS
CUP PLAS CHAMP FLT 1PC FUEL CANNED HT SUPRWIK HOT SPT GLASS FLUTE EMBASSY LID PLAS DOME F/SMRTLK TRAY CL TRAY PLAS CATER BLK FLT SMRTLK
Name of Establishment: Your Name: Street Address: Business Phone Number: Email Address: Marketing Associate Name: Sysco Customer Number: Sysco Invoice No.
Supplies on the Fly Invoice No.
RULES: Minimum 15 cases of flyer itemspurchased to qualify for $50 Credit Minimum 15 cases of flyer items purchased AND $150 worth of Supplies On The Fly items must be purchased at the same time to qualify for $100 credit Offer valid December 1 – 31, 2016. Limit one coupon/redemption per Sysco operator account. Valid for Sysco operator account customers only with proof of purchase. Multi-Unit chain accounts submit one entry per location. Submit rebate for processing any time before January 30 2017. Please allow 8-10 weeks for processing the redemption. Proof of purchase in the form of Sysco invoice must accompany request. Computer generated proof of purchase reports will be accepted if they contain customer information and purchase details.