Menu Concepts

May 28, 2016

Simple Chicken Brine

from

This is one of my favorites and has proven to be a necessity when I grill or smoke chicken. Especially chicken breasts as it helps prevent them from drying out during the cooking process.

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January 28, 2016

Villahermosa Wing Glaze

from Minor's

A sweet and spicy Mexican-inspired wing sauce with smoky chipotle undertones and hints of garlic, brown sugar and cumin.

Combine ingredients and mix until blended. Yields 2-1/2 qts (32 servings):

• 2 cups Vegetable oil
• 2 cups Balsamic vinegar
• 1 cup Minor’s® Chipotle Flavor Concentrate (Gluten Free)
• 1 cup Minor’s Chicken Base NAMSG
• 2 cups Brown sugar firmly packed
• 2 tbsp Cumin, ground
• 2 tbsp Onion powder
• 2 tbsp Garlic powder
• 2 cups Water

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January 28, 2016

Buffalo Blue Dressing

from Chef Brian Dragos

A bold buffalo dressing whose roasted chicken notes can elevate ordinary white meat chicken.

Combine red pepper sauce and cornstarch with a wire whip over medium heat stirring constantly until thickened. Remove from heat and chill. Combine with other ingredients. Fold in blue cheese. Yields 1-1/4 qts (39 servings):

• 1-1/2 cup Red pepper sauce
• 1 tbsp + 3/4 tsp Cornstarch
• 2 cup Mayonnaise
• 1 cup Sour cream
• 1 tbsp Minor’s® Chicken Base NAMSG

• 2 tsp Blue cheese crumbled

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January 28, 2016

Easy Chicken Salad

from Minor's

You won’t look at chicken salad the same way again. Bursting with robust flavor, and subtle notes of slow roasted chicken— even when you whip together a batch during a busy service.

Combine wet ingredients and mix well. Fold in chicken and vegetables. Season to taste. Chill until served. Yields 3 lbs 8 oz (14 servings):

• 1-1/2 cup Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 2 lb Cooked chicken, meat only medium diced
• 2/3 cup Celery small diced
• 2/3 cup Onion small diced

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January 28, 2016

Honey Dijon Marinade

from Minor's

This honey marinade has many great uses. As a vinaigrette, it can be drizzled over salad greens. Use as a dressing for sweet-and-sour coleslaw. Toss it with steamed cauliflower or broccoli— and of course, a fantastic marinate for grilling.

Combine all ingredients and whisk thoroughly. Yields 64 oz:

• 8 oz Vegetable oil
• 4 oz Olive oil
• 1 tsp Poultry seasoning
• 2 oz Minor’s® Chicken Base NAMSG
• 6 oz Lemon juice, fresh
• 3 oz Tarragon vinegar
• 1/2 tsp Salt
• 3 oz Mustard, dried, powdered
• 3 oz Honey
• 1 lb Dijon mustard
• 4 oz Brown, mustard spicy
• 1-1/2 cups Water

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January 28, 2016

Classic Potato Salad

from Minor's

A summer-time stable. Sweet pickle & bell pepper potato salad prepared with Minor’s® Sautéed Vegetable Base, Chicken Base and a dash of Maggi® Liquid Seasoning.

Combine mayonnaise, vinegar, Maggi Liquid Seasoning, Sauteed Vegetable Base, Chicken Base and relish. Mix until blended. Add vegetables until coated evenly. Gently fold in potatoes and eggs. Yields 6 lbs (24 servings):

For the Dressing:
• 16 oz Mayonnaise
• 3 tbsp Cider vinegar
• 1 tbsp Maggi Liquid Seasoning
• 1 tsp Minor’s Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1 tsp Minor’s Chicken Base NAMSG
• 4-1/2 oz Sweet pickle relish

For the Salad:
• 6 oz Celery, small diced
• 3 oz Carrots, raw, medium shredded
• 1-1/2 oz Red onions finely chopped
• 1-1/2 oz Red bell peppers, fine diced
• 1-1/2 oz Green bell peppers, fine diced
• 3 lb New potatoes, peeled, cooked, medium diced, chilled
• 4 Eggs, large, hard cooked, small diced

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January 28, 2016

Chipotle Chicken Po' Boy Sandwich

from Minor's

This crispy chicken po’boy sandwich gets lots of spicy flavor from a plus-one chipotle aioli. The secret source of umami? My secret can be your secret.

For the sauce, blend mayonnaise, sour cream and Chipotle Flavor Concentrate thoroughly with a wire whip. Now for the secret ingredient— Maggi Liquid Seasoning. Mix it with 1/4 cup olive oil, Chicken Base and white pepper with a wire whip until well blended. Add vegetables to olive oil mixture; toss until well coated. Let sit :20 minutes and toss again. Bake at 375°F for :20-:30 minutes or until vegetables are tender. In a separate bowl, combine Chicken Base with olive oil and toss chicken until well coated. Grill or broil chicken until golden. To assemble, spread mayonnaise mixture on bread and top with chicken and vegetables. Yields 80 oz (16 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1-1/2 oz Minor’s® Chipotle Flavor Concentrate (Gluten Free)
• 2 oz Olive oil
• 1 oz Maggi® Liquid Seasoning
• 1 tbsp Minor’s Chicken Base NAMSG
• 1/8 tsp White pepper, ground
• 14 oz Onions julienne cut
• 12 oz Mushrooms julienne cut
• 10 oz Red bell peppers julienne cut
• 10 oz Green bell peppers julienne cut
• 2 lb Chicken breast fillet, without skin boneless
• 1 oz Minor’s Chicken Base NAMSG
• 1 tbsp Olive oil
• 2 Loaves French bread

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January 27, 2016

Bacon Club Chicken Salad

from Minor's

Call it a deconstructed chicken club sandwich. Call it fusion. Call it remarkably delicious.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Cooked chicken, meat only
• 1 cup Bacon, medium diced
• 2 cups Tomatoes, seeded, medium diced

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January 27, 2016

Sweet Chicken Salad

from Minor's

In this southern favorite, chicken salad gets a sweet kick from a generous dose of pickle relish. The addition of Minor’s® Chicken Base amps up the savory, roasted flavor.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Cooked chicken
• 1/4 cup Sweet pickle relish

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January 27, 2016

Southern Chicken Salad

from Minor's

In southern cuisine, there’s almost as many versions of chicken salad as there are Peach Streets in Atlanta. Two things that make this recipe different: the addition of toasted pecans and an infusion of roasted chicken flavor courtesy of Minor’s® Chicken Base— giving the dish a richer chicken flavor than the traditional poached chicken meat.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Chicken meat, cooked
• 2/3 cup Pecans, chopped
• 1 cup Bacon, medium diced

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January 27, 2016

Amandine Chicken Salad

from Minor's

This twist on chicken salad has crisp celery, onions, and toasted almonds tossed with Minor’s® Chicken Base in a tangy dressing.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Cooked chicken meat
• 2/3 cup of chopped toasted almonds

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January 27, 2016

California Chicken Salad

from Minor's

In this lighter version of the classic recipe, I’ve replaced some of the more expensive, gimmicky items like candied pecans for naturally sweet pineapple and savory Chicken Base. This results in a more intense flavor of freshly roasted chicken, along with the creaminess of the dressing and pleasing bites of fresh fruit.

In a bowl, combine mayonnaise, sour cream, Chicken Base, lemon juice, pepper and paprika. Mix until smooth. Fold in vegetables, chicken meat and fruit. Blended until thoroughly coated and chill. Yields 2-1/4 qts (18 servings):

• 1.5 cups Mayonnaise
• 1/2 cup Sour cream
• 2 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 18 2 lbs. Cooked chicken, meat only diced
• 1 cup Pineapple, canned in juice and drained
• 1 cup Grapes red, seedless, cut in half
• 1 cup Apples small diced

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January 27, 2016

Black Bean Salsa with Beef Base

from Minor's

What’s my secret for terrific black bean salsa? Since canned black beans can be a tad bland, adding a little Beef Base brings out a moutwatering, meaty undertone— building on the umami of the tomatoes and earthy flavor of the black beans.

Combine and chill. Yields 1qt (16 servings):

• 3 qts Black beans, canned drained, rinsed
• 3 cups (approx.) Tomatoes, small diced
• 2 cups Green bell peppers, small diced
• 1 cup Onion, small diced
• 6 oz Lime juice, fresh
• 1/2 cup Red wine vinegar
• 1/2 cup Cilantro fresh, chopped (or coriander)
• 1/2 cup Garlic fresh, minced
• 1/4 cup Minor’s® Beef Base NAMSG

Chef’s Tip: When substituting dried cilantro (or coriander) for fresh cilantro, use 1/4 of the amount.

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January 27, 2016

Deviled Egg Trio

from Minor's

Grandma’s favorite hors d’oeuvre is ready to take center stage. This concept allows diners to choose three versions per order from a list of six options—but the possibilities are nearly endless. Combine a selection of classic and elegant variations using embellishments like smoked salmon, fire roasted jalapeno, and crispy ham. The whipped yolks are creamy, with a hint of mustard and baseline flavor notes from Minor’s bases and flavor concentrates. Each egg is garnished with a different treat. Combining the familiar with unique surprises will get patrons talking—and posting pictures. Offer them all and earn rave reviews.

• Caesar’s Deviled Egg
• Deviled Egg with Chorizo
• Deviled Egg with Crispy Ham
• Deviled Egg with Harissa
• Smoked Salmon Deviled Egg
• Za’atar Deviled Egg

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Contact our Chefs

Working hand-in-hand, mind-to-menu.

If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number or email address.

Call »
1-800-243-8822
Email »
minorschefs@flavormeansbusiness.com