Menu Concepts

September 2, 2014

Truffled Potato Soup

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It was a no-brainer for me to create a pairing between potato and truffle. Not only are the flavors complementary, but the humble potato creates a nice juxtaposition with one of the world’s most exclusive ingredients. I love the idea of pairing silky potato soups with ingredients that will really elevate the natural earthiness of the potato. Potatoes, leeks, truffles and onions all spend the majority of their time growing underground. I think that’s why they pair so well with the potato.

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August 26, 2014

Butternut Squash Bisque

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I believe in always starting vegetable bisque with a great, well-rounded stock. That’s what will give your soup its backbone. For my recipe I started with a sesame sauce. The sauce, butternut squash and banana all play off each other perfectly. The primary squash flavor is elevated with a touch of nuttiness from the sesame sauce and the subtle yet unexpected flavor of the banana.

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August 21, 2014

Roasted Garlic & Sun Dried Tomato Minestrone Soup

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I used the bold flavors found in MINOR’S® Sun Dried Tomato Pesto Flavor Concentrate alongside the deep, umami-rich flavors of MINOR’S Roasted Garlic Flavor Concentrate to take my soup to the next level. Up front you get the sun dried tomato flavor and the meatiness of the broth with the vegetable and roasted garlic notes that carry all the way through. Hints of Parmesan (similar to a brodo or an Italian broth)add a delicious twist to familiar minestrone flavor.

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August 12, 2014

Chicken Ramen Soup

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The key to creating good ramen is the broth—it has to be great. No matter what type you are making, the broth has to be the star. I kept this in mind with my own recipe and started with umami rich ingredients including kombu, smoky MINOR’S® Ham Base NAMSG and dried shitake. These flavors added a lot of depth and body of the broth for a truly delicious take on this Japanese classic.

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August 5, 2014

Chorizo Corn Chowder Soup

from

With the abundance of corn at its highest quality from late summer through late fall, corn chowder is the perfect seasonal addition to your menu. Explore the possibilities for yourself!

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July 29, 2014

Superfood Vegetable Soup

from

The superfood vegetable soup was my favorite to create. The variety of fresh vegetables combined with various herbs and spices creates a nutrient-dense combination that’s not only mouthwatering but also easily customizable with whatever produce you have on hand.

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July 22, 2014

Thai Style Lobster Bisque

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Using MINOR’S® Red Thai-Style Curry Sauce to liven up my lobster bisque was a no brainer. Red peppers, ginger, tomatoes and coconut with the authentic Thai herbs and flavors of red curry, lemongrass, kaffir lime and spicy chili pepper blended perfectly with classic lobster bisque to create a creamy, flavorful combination.

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September 10, 2013

Adobo Pork Pozole

from Minor's

The comfort of a thick hearty soup with the spirit of the coast of Mexico. MINOR’S® Gluten Free Chicken or Pork Base envelops white hominy, white onion, and carnitas while MINOR’S Adobo Red Chile Adobo Flavor Concentrate adds a hint of spicy flavor.

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August 27, 2013

Fish Tacos with Poblano Crema

from Minor's

A fresh take on a fresh catch. White, flaky fish is marinated in oil, lime juice, ancho chili powder, chopped jalapeño and cilantro, grilled and drizzled with poblano crema featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.

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June 26, 2013

NY Strip Steak topped with Green Chile Butter

from Minor's

Making compound butters is easy enough and they’re especially great for enhancing the flavor of steaks. Simply add your ingredients to butter, form into a log and freeze. Cut into medallions and top your grilled meats with flavorful house-made steak butter. Here’s an easy idea for making a green chile butter:

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June 26, 2013

Jalapeno Pizza Sauce

from Chef Thomas Andresakes

Add some heat to your pizza sauce by incorporating 1 tbsp MINOR’S Fire Roasted Jalapeno Flavor Concentrate per 1 cup pizza sauce.

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June 26, 2013

Beef Pho

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I love this recipe because it reaches beyond the typical western ingredient combinations to create a flavorful broth. Use MINOR’S Natural Gluten Free Beef Base as a foundation, then and add cinnamon, ginger, lemongrass, peppercorns, and fish sauce for nuance, to create an amazingly flavorful dish. Of course there are noodles and beef for substance but the star of the show is the broth. When highlighted even more with the addition of a squeeze of lime and some fresh basil, cilantro, and mint this dish will please anyone East, West, or in between.

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June 25, 2013

Red Chile Chicken

from Chef Gregg Nelson

The rich flavor of smoky ancho chiles and tomato paste combined with lively spices give Adobo sauces the perfect balance of heat. This sauce lends itself well to a variety of dishes and works great as a wet rub for proteins. Adding this ingredient to chicken breasts for your sandwiches, wraps and salads is an easy way to provide a bold new flavor your customers will enjoy. Or serve with spanish rice and fried plantains to deliver a truly Latin inspired dish.

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June 25, 2013

Grilled Steak with Adobo Butter

from Minor's

Making compound butters is easy enough and they’re especially great for enhancing the flavor of steaks. Simply add your ingredients to butter, form into a log and freeze. Cut into medallions and top your grilled meats with flavorful house-made steak butter. Here’s an easy idea for making an Adobo butter:

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June 25, 2013

Southwest Chicken Soup

from Chef Brian Dragos

The perfect start for a Southwest Chicken Soup can be as easy as combining 1/4 cup of MINOR’S Red Chile Adobo Flavor Concentrate with 1 gallon of your broth. From there, add whatever ingredients you typically would. The Adobo flavor will provide the Southwest heat.

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May 14, 2013

Smoked Ancho Pork Tenderloin

from Chef M. Brett Curtis

To easily add Southwestern flair to your menu, use MINOR’S Ancho Flavor Concentrate as a rub for pork tenderloin. The smoky blend of ancho peppers and sauteed onions are a perfect compliment to pork tenderloin and will add just the right amount of heat.

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March 27, 2013

Thai Chili Clams & Mussels

from Chef Ronald Charles Coneybeer

To create a broth, sautee 1 tablespoon of minced garlic in vegetable oil and add 2 cups of water, a 1/2 cup of MINOR’S Chili Garlic RTU sauce, 1 tablespoon of fresh lime juice, 1 1/2 tablespoons of fish sauce, 1 cup of unsweetened coconut milk, and 1 stalk of lemon grass cut into three inch pieces. Simmer mixture for 10-15 minutes to extract all flavors. In a wok, combine the broth with 1 dozen clams (little necks, cleaned and scrubbed) and 1 dozen mussels (cleaned and scrubbed). Simmer for 8-10 minutes until the clams and mussels open up. Once completed, garnish with a sprig of cilantro and serve.

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March 12, 2013

Chipotle Peach Mustard

from Chef Christopher Britton

Mix a teaspoon of MINOR’S Chipotle Concentrate with 1 cup each of Gulden’s brown mustard and mayonnaise. Add either peach or apricot preserves and you have a very simple signature sauce for ham or turkey sandwiches. Try topping the meat with sliced brie or poached pears for a one-of-a-kind sandwich that pairs the spicy heat of mustard and chipotle with the silky sweetness of pears and brie.

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January 11, 2013

Chef Aran Essig's - Jerk Crusted Beef Rib Roast

from Minor's

As winner of MINOR’S® My Story Contest, Executive Chef Aran Essig will be spending 5 nights in Lyon, France, attending the 2013 Bocuse d’Or Culinary Competition. If you missed his story, or would like to see it again, click here. Or follow his travels as he posts pictures and stories of anything and everything culinary along the way.

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November 14, 2012

Chicken and Rice Soup with Ginger

from Chef Gregg Nelson

This is a concept that came about due to constantly having leftover cooked rice and cooked chicken – a common issue for many foodservice kitchens. If you also have a mirepoix of onions, celery and carrots in the fridge then it won’t take much more to create this chicken and rice soup that is excellent for cold Fall or Winter days. Start by melting butter. Add canola oil, your mirepoix, fresh ginger for essence (peeled and slightly smashed) and garlic, then sauté till they start to caramelize. Add wine and deglaze for a minute than combine with MINOR’S® Chicken Base NAMSG. Bring to a boil. Add cooked rice and turn down to simmer. Toss in chicken and parsley and cook for a minute or two more. Remove piece of Ginger and serve.

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October 3, 2012

BBQ Chipotle Stack Sandwich

from Chef M. Brett Curtis

Layer fried ham, grilled turkey and sausage. Top with a handful of french fries and drizzle with a MINOR’S Chipotle Flavor Concentrate infused barbecue sauce for a flavorful, yet fiery kick.

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June 27, 2012

Clams with Chorizo over Linguini

from Chef Gregg Nelson

This is a Mediterranean/Spanish concept that I do at home often that can easily be adapted for the line cook in any foodservice operation. It is a play on a concept I learned in Spain years ago. Mise en Place set up on the line and everything cooked a la minute.

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