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Sysco Bahamas delivers a full line of food products and a wide variety of non-food products to both independent and chain restaurant customers and other “away-from-home” locations such as healthcare and educational facilities. Locally focused, our broadline company is able to provide the hands-on customer service that sets us apart.
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DISH: “Marinated Grilled Pork Tenderloin Medallions atop a Cran-Apple Vegetable Ratatouille and a Creamy Sweet Potato Polenta along with Sautéed Vegetables”
Ingredients 2-3 1 lb pork tenderloins ¼ c. soy sauce ¼ c. dry sherry ¼ c. honey ¼ c. rice wine vinegar ¼ c. vegetable oil 2 tbsp. fresh orange juice 2 sprigs fresh rosemary, finely chopped 3 sprigs thyme, finely chopped 1 whole shallot, minced 1 clove garlic 1 tbsp. fresh ginger, minced Salt and cracked black pepper to taste.
Method Trim the tenderloins of all fat and silver skin. Place them in a shallow baking dish large enough to hold tenderloins.Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, thyme, shallots, garlic and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow marinating at room temperature for 2 hours.Preheat an outdoor grill or indoor grill. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving. Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.
Ingredients 1/4 c. olive oil 1 1/2 c. small diced yellow onion 1 tsp. minced garlic 1 c. medium diced eggplant, skin on 1/2 tsp. fresh thyme leaves ½ c. diced green bell peppers ½ c. diced red bell peppers ½ c. diced zucchini squash ½ c. diced yellow squash ½ c. peeled, seeded and chopped tomatoes 1 ½ c. diced apple ¼ c. Ocean Spray Craisins/ dried cranberries 1 tbsp. thinly sliced fresh basil leaves 1 tbsp. chopped fresh parsley leaves Salt and freshly ground black pepper
Directions Set a medium sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the apples, cranberries, tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Ingredients Basso Olive Oil 1 large red onion, finely chopped 2 cloves garlic, finely chopped 6 c. chicken stock, vegetable stock, or water 2 c. yellow cornmeal 2-3 sweet potato, cooked, peeled, and mashed 3 tbp unsalted butter 1 tsp cinnamon Season with salt and pepper to taste
Method Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt and pepper, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk. Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
6 purple baby carrots 6 white asparagus 6 string beans ¼ tsp. garlic, minced 2 tbsp. unsalted butter Salt and pepper to taste
Method Blanch each vegetable quickly and shock in a ice water bath. In a small saute pan melt butter and gently toss asparagus and string beans and garlic. Season to taste, remove from pan and set aside. Saute purple carrots and season to taste.
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