Chef's Blog

April 8, 2014

The Pacific Northwest—Springtime with a Latin Flair

from Chef Greg Allen Taylor

As the snow melts and the studded tires get put away, the at-home gourmets dust off their BBQs and brace themselves for that special time of year. The time of year when all bets are off and the race for the freshest, most flavorful ingredients is on. Spring. From Vancouver, British Columbia to Portland, Oregon the food scene is flooded with new dishes, recipes and concepts that are showcased with passion.

Chefs are running to the hills and Pacific Northwest waterways for spring morels, wild onions and fresh-caught spring Chinook and Ling Cod that will find their way onto local menus. And as we all embrace spring in the freshest way, Minor’s® Flavor Concentrates and Sauces work to create perfect marriages of flavor and bring excitement to a menu where flavor means business™.

While touring the local haunts, I ran across an example of this in a delicious sampling prepared by a local chef—all featuring the bounty of spring paired with Minor’s Latin Concentrates. Risotto cakes made with Stouffer’s® Risotto and jalapeño, apple, jicama and adobo-braised bacon relish with poblano aioli for garnish. Pomme frites tossed with olive oil, Fire Roasted Poblano Flavor Concentrate and spring morels sautéed in Roasted Garlic Flavor Concentrate, served with ancho dipping sauce. Adobo and caramel crispy chicken strips with bleu cheese dipping sauce and pickled carrots, and to finish it all off, a platter of hush puppies with poblano and chipotle aioli. Just an example of a fantastic spring menu with surprising small plates packed with flavor and the season’s inspiration.

Other Minor’s Latin Flavor Concentrates used in featured menu: Fire-Roasted Jalapeño, Red Chile Adobo, Fire Roasted Poblano, Chipotle

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