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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February 1, 2016

Chef's Seasonal Crudites Platter

from

This guiltless crowd pleaser features an exciting mix & match assortment of seasonal raw, lightly cooked, and pickled vegetables. Let guests customize their platter with a choice of 3 house-made dips from the possibilities below:

Pick Any 3 Dipping Sauces:
• Jalapeno remoulade
• Maryland spiced crab dip
Minor’s® Herb de Provence hummus
• Thai red curry yogurt dip
• Savory horseradish sauce
• Whipped garden ricotta dip

Vegetable Ideas:
• Char-grilled broccoli stalks
• Endive
• Everything spiced flatbread crackers
• Garlic dill pickled cauliflower
• Marinated roasted mushrooms
• Sliced kohlrabi sticks
• Sweet & spicy sichuan pickled green beans

See the full recipe here:

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February 1, 2016

Party Sampler Platter

from Minor's

Shareable appetizers are a great way to increase check averages, and this concept is a sure-fire party starter! Let diners choose 3 unique hot and crispy appetizers to mix and match, served with of choice of 5 house-made dipping sauces.

Pick Any 5 Dipping Sauces:
• Adobo crema
• Chipotle cowboy ketchup
• Jalapeno ranch
• Lobster remoulade
• Maryland spiced crab dip
Minor’s General Tso’s Ready-to-Use Sauce
• Savory horseradish sauce
• Thai red curry dip
• Umami mushroom aioli

Pick Any 3 Appetizers:
• Breaded broccoli bites
• Crispy green beans
• Fried pickles
• House-made potato chips
• Jalapeno poppers
• Seasoned curly fries
• Sweet corn nuggets
• Sweet potato tater tots
• Texas toothpicks
• Zucchini sticks

See the full recipe here:

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January 28, 2016

Zesty Tartar Sauce

from Minor's

Now this sauce has some real zip! Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.

Combine all ingredients and mix until blended. Yields 2-1/2 qts. (40 servings):

• 2-1/2 lb Minor’s ® Culinary Cream
• 1-1/4 qt Mayonnaise
• 2 tbsp Lemon juice, fresh
• 2 tbsp Cider vinegar
• 3 tbsp Minor’s Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 2 cups Dill relish
• 1/4 cup Capers in brine, drained
• 1/3 cup Onions fine diced

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January 28, 2016

Tuna Salad

from Minor's

Traditional tuna salad gets a kick with hints of sauteed mirepoix and savory roasted garlic notes. Perfect on salads, sandwiches, flatbreads or served with crudites.

Combine ingredients, mixing well with a wire whip. Fold in tuna and parsley. Chill until served. Yields 4 lbs, 10 oz. (18 servings):

• 4 oz Red onions small diced, (fresh or frozen)
• 2 oz Celery small diced, (fresh or frozen)
• 1 oz Dill pickles, small diced or pickle relish
• 1-1/2 cup Mayonnaise
• 8 oz Minor’s® Culinary Cream
• 2 tsp Minor’s Roasted Garlic Flavor Concentrate (Gluten Free)
• 1 tbsp Minor’s Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 3 tbsp Lemon juice, fresh

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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

Spinach Dip

from Minor's

With a little hint of hickory smoked ham and spices, this savory spinach dip can serve double-duty as a dip or spread.

Combine ingredients thoroughly, cover and chill until served. Yields 1-1/4 qts. (20 servings):

• 2 cups Minor’s® Culinary Cream
• 1 cup Cream cheese, softened
• 1 cup Sour cream
• 3 tbsp. Minor’s Ham Base NAMSG
• 3/4 cup Spinach, frozen cut, drained
• 4 tsp Red bell peppers small diced

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January 28, 2016

Roasted Red Pepper & Crab Dipping Sauce

from Minor's

Sweet roasted red peppers and crabmeat make for a creamy spread that can be served as a dipping sauce or spread.

Puree Crab Base, vegetables and seasoning until smooth. Add sour cream and horseradish, blending until smooth. Chill until served. Yields 2-2/3 qt (44 servings):

• 29 oz Red peppers, roasted, canned and drained
• 4 oz Onions medium diced
• 1/2 cup Water hot
• 4 oz Minor’s® Crab Base NAMSG (Gluten Free)
• 1/4 cup Lemon juice, fresh
• 2.5 tsp Garlic powder
• 1 tsp Onion powder
• 32 oz Sour cream
• 12 oz Horseradish, drained

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January 28, 2016

Shrimp Compound Butter

from Minor's

Great for adding topline flavor to shrimp and creole dishes. It can also be used as the foundaton for New Orleans-style barbeque shrimp.

Combine for :15 seconds in a mixer or food processor. Yields 11 oz (11 servings):

• 8 oz Butter, unsalted
• 5 tsp Minor’s® Shrimp Base NAMSG (Gluten Free)
• 2 tbsp Onions chopped fine
• 1 tbsp Mustard Dijon
• 1/4 cup Breadcrumbs, fresh white
• 1 tbsp Lemon juice, fresh
• 1 tbsp Dillweed, fresh chopped
• 1 tbsp Brandy
• 1 tsp Garlic powder
• 1/4 tsp Black pepper, fine ground

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January 28, 2016

Pesto Crab Dressing

from Minor's

Sweet lump crabmeat, the bite from spinach and parmesan cheese, and a squeeze of fresh lemon juice is just too good to be reserved solely for pasta dishes. It makes for a vibrant dressing; or add a little mayo to create a spread for bite-size sandwiches.

Mix in food processor at high speed until smooth. Chill. Mix well before serving. Yields 2 qts. (64 servings):

• 6 cups Olive oil
• 2/3 cup Lemon juice, fresh
• 1/4 cup Minor’s® Crab Base NAMSG (Gluten Free)
• 1 cup Parmesan cheese, grated
• 2/3 cup Spinach, frozen thawed, squeezed dry
• 1/2 cup Pine nuts (substitute almonds or walnuts if desired)
• 1/2 cup Basil leaf, dried
• 1-1/2 tsp Garlic powder

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January 28, 2016

Orange Honey Dressing

from Minor's

The sweetness in this citrus-based dressing balances salads using bitter greens and leafy chicory, like radicchio. A great option for spinach salads, fruit salads, grilled chicken, steak and seafood salads.

Thoroughly combine in a food processor and chill. Mix briskly before serving. Yields 1 qt. (16 servings):

• 1/3 cup Honey
• 1/3 cup Rice wine vinegar
• 1-1/2 cups Orange juice, unsweetened
• 2 tsp Minor’s® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1 tsp Mustard, dried, powdered
• 2 tsp Ginger root, fresh
• 1-1/2 cups Vegetable oil
• 2 Tbsp Onions chopped fine

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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

Macaroni Salad

from Minor's

The dressing for this macaroni salad brings extra flavor, courtesy of sauteed mirepoix base, to a tried and true side dish.

Combine wet ingredients until well blended. Fold in macaroni and vegetables until coated evenly. Yields 1-2/3 quarts (16 servings):

• 11 oz Mayonnaise salad dressing
• 1-1/2 tsp Minor’s ® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 6 oz Celery small diced
• 1-1/4 oz Scallions or green onions, small diced
• 1 oz Green Bell Peppers small diced
• 1-1/2 tbsp Red bell peppers small diced
• 2 tbsp Red onions chopped fine
• 1 oz Sweet pickle relish
• 2 tbsp Cider vinegar
• 2 lb Macaroni, cooked elbow
• 3 Eggs large, hard cooked, small diced

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January 28, 2016

Lobster Roll Slider

from Minor's

While some lobster rolls can be a little heavy on the butter, this recipe focuses all the attention on the real star— lobster!

Mix Lobster Base, lobster and mayonnaise and chill for 2 hours. Serve on toasted roll with arugula. Yields 6-3/4 lbs. (24 servings):

• 4 tsp Minor’s® Lobster Base NAMSG (Gluten Free)
• 2 lb Lobster, raw Lobster meat, thawed, rough chopped
• 2 cup Mayonnaise
• 24 ea Kaiser Roll (3-1/2” long)
• 15 gr Arugula leaves, fresh garnish

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January 28, 2016

Lobster Avocado Dip

from Minor's

Adding lobster is a great way to or sprinkle litle indulgences throughout a menu. It’s a nice way to boost check averages on several dishes. This one, in particular, pairs really well with appetizers or a well-grilled southwestern flank steak. The addition of Lobster Base ensures that subtle flavor won’t be overshadowed.

In a bowl, combine avocado, tomatoes, lemon juice and 2 tsp. Lobster Base and mix well. In a separate bowl, blend mayonnaise and 1-1/2 tsp. Lobster Base thoroughly. Spread mayonnaise mixture on top of avocado mixture, sealing to edge of the bowl. Keep chilled. When ready to serve, mix mayonnaise mixture into avocado mixture. Garnish top with pieces of lobster meat.

• 1 cup Avocado, mashed
• 6 oz Tomatoes fresh, drained, chopped
• 2 tsp Lemon juice, fresh
• 2 tsp Minor’s® Lobster Base NAMSG (Gluten Free)
• Chile sauce (optional, to taste)
• 5 oz Mayonnaise
• 1-1/2 tsp Minor’s Lobster Base NAMSG (Gluten Free)

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January 28, 2016

Hearty Lobster Dip

from Minor's

This dip can be prepared quickly, and will disappear just as fast! The rich flavor of lobster meat is fortified with Minor’s® Lobster Base in a creamy mixture that’s always a big hit.

Combine wet ingredients, mixing well. Fold in lobster meat and fresh herbs. Chill until served. Yields 21 oz (24 servings):

• 8 oz Cream cheese softened
• 1/2 cup Sour cream
• 4 oz Mayonnaise
• 1-1/2 tbsp Minor’s Lobster Base NAMSG (Gluten Free)
• 5 oz Lobster meat, cooked chilled, chopped fine
• Parsley, fresh chopped, (to taste)
• Chives, fresh chopped, (to taste)

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January 28, 2016

Ham Salad Sandwich

from Minor's

Turn an ordinary cold dish into an extraordinary LTO with a little boost from Minor’s® Ham Base.

Combine wet ingredients and Ham Base with a wire whip. Fold in ham and vegetables. Add eggs, mixing gently. Chill until served. Yields 4 lbs (16 servings):

• 1.5 cup Mayonnaise
• 2/3 cup Sour cream
• 1 tbsp Vinegar white
• 2 tsp Minor’s Ham Base NAMSG
• 2 lb Ham, cooked fine diced
• 10 oz Celery fine diced
• 5 oz Dill seed relish
• 2 oz Onion fine diced
• 4 Eggs, boiled large, hard cooked, fine diced

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January 28, 2016

Ham & Pasta Salad

from Chef Debra Rami

Here’s a quick way to transform leftover ham into a main attraction. Don’t hesitate to load it up with pasta and fresh vegetables. Smoky Ham Base, brown sugar, and chili powder give the dressing plenty of punch.

With a wire whip, combine wet ingredients. Toss in rotini, ham and vegetables. Chill until served. Yields 11 lbs (Serves 32):

• 48 oz Mayonnaise
• 12 oz Sour cream
• 3 oz Minor’s® Ham Base NAMSG
• 1-1/2 oz Brown sugar
• 2 tsp Chili powder
• 128 oz Noodles
• 10 oz Red kidney beans, canned drained, rinsed
• 12 oz Tomatoes medium diced
• 8 oz Ham, cooked small diced
• 6 oz Chick peas, canned drained, rinsed
• 5 oz Celery small diced
• 5 oz Onions small diced
• 4 oz Green bell peppers small diced

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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

Honey Dijon Dressing

from Minor's

The foundation of this dressing is Minor’s® classic Sauteed Vegetable Base Mirepoix— so it’s the perfect complement for mixed greens, roasted vegetables, tofu and protein-packed grain salads.

Combine ingredients and mix on medium speed until well blended, approximately 5 minutes. Chill before service. Yields 96 oz (96 servings):

• 1-1/4 qt Mayonnaise
• 2 cups Soybean oil
• 12 oz Honey
• 8 oz Onion
• 6 oz Mustard
• 1/3 cup Lemon juice, fresh
• 2 tbsp Minor’s Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1/8 tsp Asian Chili sauce

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January 28, 2016

Curried Turkey Salad

from Minor's

Try spicing up your menu with this twist on chicken salad. Substitute turkey and dress it with curry-turkey base dressing. It sports a wonderful assortment of apple, raisins and grapes for a touch of sweetness, plus celery and walnuts for a savory crunch.

In a medium size bowl, combine mayonnaise, sour cream, Turkey Base, curry powder, Dijon mustard and lemon juice; blend thoroughly. Fold into meat & vegetable mixture. Add grapes, raisins, apples and walnuts; blend gently. Refrigerate before serving. Yields 6 lbs (24 servings):

• 3 lb Turkey meat, cooked, diced
• 16 oz Celery medium diced
• 8 oz Onions medium diced
• 10 oz Mayonnaise
• 10 oz Sour cream
• 2 oz Minor’s® Turkey Base NAMSG (Gluten Free)
• 3 tbsp Curry powder
• 3 tbsp Mustard
• 1 oz Lemon juice, fresh
• 8 oz Grapes red, seedless, sliced length-wise
• 4 oz Raisins soaked and drained
• 2 oz Granny Smith Apples, diced
• 2 oz Walnuts chopped

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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 28, 2016

Chile Lime Sour Cream

from Minor's

This easy-to-prep dip is full of southwestern flair, packing a little heat and a lot of tang into its smooth, creamy base.

In a food processor, add ingredients and blend until smooth. Refrigerate for 1 hour before serving.Yields 10 oz (10 servings):

• 1 cup Sour cream
• 1 tbsp Lime juice, fresh
• 1 tbsp Jalapeño chile pepper, sliced
• 2 tsp Minor’s® Roasted Garlic Flavor Concentrate (Gluten Free)
• 2 tsp Minor’s Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1/4 tsp Black pepper, ground
• 1/2 tbsp Cilantro fresh, chopped

Chef’s Tip: For darker, smoky variations add 1 tsp Minor’s Ancho Flavor Concentrate or 1 tsp Minor’s Chipotle Flavor Concentrate. For a spread or thicker texture, add 1/4 cup cream cheese.

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January 28, 2016

All-American Bacon Burger with Secret Sauce

from Minor's

America’s quintessential comfort food can be enjoyed in an impossibly endless number of ways. Today, I share all the “secrets” for building a perfect burger with savory undertones of bold bacon flavor.

For the Secret Burger Sauce, combine all ingredients in a blender and puree until smooth. Yields 4 cups (72 servings):

• 4 cups Mayonnaise
• 1 Tbsp Minor’s® Natural Gluten Free Beef Base
• 4 Tbsp Ketchup
• 1/2 cup Onions, sweet, raw
• 1/8 cup Jalapenos, canned, diced

For the Smoky Bacon Burger Patty, thoroughly mix ground beef with Bacon Base. Form into patties and refrigerate for 1/2 hour before service. Yields 20 lbs (60 servings):

• 20 lbs Ground beef, 80% beef / 20% fat
• 1-1/4 cups Minor’s Bacon Base NAMSG

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January 28, 2016

Crunchy Vinegar Coleslaw

from Minor's

Simplicity rules in this straightforward sweet-and-tangy slaw. Simply combine equal parts cider vinegar, sugar and Minor’s Roasted Vegetable Mirepoix Flavor Concentrate to create a versatile, vibrant flavor that pairs extremely well with a number of dishes and cuisines. The sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well-seasoned.

For the Dressing, whisk together all ingredients. Yields ???? qt (40-48 servings):

• 4 cups apple cider vinegar
• 4 cups sugar
• 12 tbsp extra-virgin olive oil
• 4 tsp finely minced garlic (about 4 medium cloves)
• 4 tsp freshly ground black pepper
• 4 tsp celery seeds

For the Slaw, combine ingredients and toss with dressing:

• 4 large heads green cabbage (about 13 pounds), finely shredded
• 4 large carrots, peeled and grated
• 4 medium yellow onions, finely sliced
• 2-2/3 cups sugar
• 1/3 cups kosher salt

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January 27, 2016

Chesapeake Crab Roll

from Minor's

A New England crab salad sandwich in a toasted hoagie bun. Serve with a pickle and kettle chips or sweet potato fries.

Combine thoroughly in a mixing bowl. Yields 60 oz (10 servings):

• 16 oz Crab meat, canned drained, flaked
• 6 oz Mayonnaise
• 3 oz Scallions green onions, sliced
• 3 oz Cucumber small diced
• 1 oz Lemon juice, fresh
• 1 tsp Old Bay® Seasoning
• 1 tbsp Minor’s® Crab Base NAMSG (Gluten Free)
• 1 tbsp Tarragon, fresh chopped
• 10 Baguette or hoagie rolls, sliced, toasted

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January 27, 2016

Caribbean Seafood Salad

from Minor's

A light Caribbean Jerk spiced shellfish and tropical fruit salad featuring Minor’s® Seafood Base.

In a separate bowl, combine lime juice, orange juice, oil, Seafood Base, Caribbean jerk spice and cilantro. Mix well with a wire whip. Pour over seafood and vegetable mixture; toss gently. Refrigerate 1 hour. Toss gently before serving. Yields 2-1/4 qts (18 servings):

• 1 lb Shrimp, peeled and cooked deveined
• 8 oz Lobster, raw cooked, medium diced
• 8 oz Scallops, raw, cooked
• 8 oz Yellowtail snapper, grouper or white fish of choice, cooked, medium diced
• 8 oz Clams canned, chopped, drained
• 1/2 cup Pineapple medium diced
• 1 cup Papaya medium diced
• 1/2 cup Green bell peppers medium diced
• 1/2 cup Red bell peppers medium diced
• 1/2 cup Scallions or green onions, sliced thin
• 1/2 cup Lime juice, fresh
• 1/2 cup Orange juice, unsweetened
• 1/2 cup Vegetable oil
• 1/4 cup Minor’s® Seafood Base NAMSG (Gluten Free)
• 1/4 cup Caribbean jerk spice
• 1/4 cup Cilantro chopped

Chef’s Tip: Serve over a bed of lettuce or in a split coconut shell.

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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

Bloody Bull Cocktail

from Minor's

I recently came upon this drink— a marriage of the Bloody Mary and a shot of beef bouillion (commonly known as the bullshot). In this version, Minor’s® Beef Base replaces the bouillion for added umami and a deeper, rich beef flavor.

In a blender or mixer, combine ingredients and blend on low speed for 1 minute. Pour over ice and garnish with celery stalk. Yields 6 servings:

• 19.8 oz Tomato juice canned
• 9 oz Vodka or gin
• 1/4 oz Worcestershire sauce
• 1/2 tsp White rice vinegar
• 1/2 tsp Minor’s Beef Base NAMSG
• 3/4 tsp Celery seed
• 1/2 tsp Black pepper, coarse ground
• 1 tsp Red pepper sauce

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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

Best Coleslaw

from Minor's

A creamy horseradish & cider vinegar shredded cabbage slaw. Add a little Vegetable Base for hints of carrot, celery and onion from the sauteed mirepoix.

Combine and mix wet ingredients with wire whip until blended well. Add cabbage and toss until coated evenly. Refrigerate for 2 hours before service. Yields 1 qt. (8 servings):

• 2 tbsp Cider vinegar
• 1 tsp Minor’s® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1 cup Mayonnaise
• 1/4 cup Granulated sugar
• 1 tbsp Sour cream
• 1/2 tsp Horseradish paste, prepared
• 1/8 tsp Paprika, mild
• 1 lb Green cabbage, shredded fine
• 1/2 tbsp Parsley, fresh chopped (optional)

Chef’s Tip: To keep the dressing from weeping and collecting at the bottom of the pan, add a little Culinary Cream as a emulsion stabilizer. The results are impressive— particularly in large batch preparation (To see the results, start the video at the 1:40 mark).

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January 27, 2016

Balsamic Champagne Vinaigrette

from Minor's

A sweet champagne infused balsamic vinegar dressing prepared with Minor’s® Roasted Garlic Flavor Concentrate. Serve over mixed greens.

Mix until well blended. Yields 1 qt (16 servings):

• 12 oz Olive oil
• 12 oz Vegetable oil
• 2 oz Balsamic vinegar
• 8 oz Champagne
• 1/2 oz Minor’s Roasted Garlic Flavor Concentrate (Gluten Free)
• 2 oz Shallots small diced or red onions
• 2 tbsp Mustard, whole grain
• 1 tsp Salt
• 1/2 tsp Black pepper, coarse ground
• 2 oz Chives, fresh chopped (optional)

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January 27, 2016

Bacon & Blue Cheese Dressing

from Minor's

The addition of Bacon Base to your favorite blue cheese dressing makes for a robust combination of pungent bite and hickory smoked goodness. Try serving as a dip or sauce.

Combine until well blended. Yields 72 servings:

• 3 cups Mayonnaise salad dressing
• 3 cups Sour cream
• 2 cups Minor’s® Culinary Cream
• 2 oz Minor’s Bacon Base NAMSG
• 4-3/4 oz Gorgonzola cheese Blue cheese, crumbled
• 2 tsp Worcestershire sauce

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January 27, 2016

Ancho Vinaigrette

from Minor's

A bold and tangy vinaigrette with a hint of smoky, spicy Ancho chiles.

In a bowl, mix all ingredients until well blended using a wire whip. Yields 2 cups (16 servings):

• 1-1/2 cups Vegetable oil
• 1/2 cup Vinegar
• 4 tsp Minor’s® Ancho Flavor Concentrate (Gluten Free)
• 2 tsp Onion, diced
• 1 pinch of Salt

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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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January 27, 2016

Chipotle Hummus on Naan Flatbread

from Minor's

Satisfying, warm grilled naan flatbread topped with spicy chipotle hummus, diced Roma tomatoes, sliced olives, sweet red onion, and lightly dressed greens. This versatile concept can be served any number of ways— appetizer, small plate, or entree. Allow guests to personlize with a choice of flavored spreads, fresh toppings and house-made finishing sauces.

For Chipotle Hummus
Whisk Chipotle Flavor Concentrate into one quart container of hummus. Yields 1 qt (35 servings):

• 1 qt Hummus, prepared
• 1 cup Minor’s® Chipotle Flavor Concentrate (Gluten Free)

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January 27, 2016

Caesar Salad with Scratch House-made Dressing

from Minor's

The ever-popular salad fit for a king, or an emperor, gets a flavor boost courtesy of an infusion of Minor’s® Seafood Base and Roasted Garlic Concentrate to the dressing and croutons.

For the House-made Dressing, combine all ingredients in blender and puree until smooth. Yields 1/2 gallon (160 servings):

• 1/2 gal Mayonnaise
• 2 tbsp Minor’s Seafood Base NAMSG (Gluten Free)
• 2 tbsp Lemon juice, fresh squeezed
• 1/2 tsp Tabasco sauce
• 2 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 cup Red wine vinegar
• 2 Garlic cloves
• 1-1/2 cups Parmesan cheese, grated
• 1 tsp Black pepper, cracked

For the Roasted Garlic Croutons, combine ingredients and bake off for :45 minutes at 225-degrees. Yields 2 qts (64 servings):

• 1/2 cups olive oil
• 2 tsp Minor’s Roasted Garlic Flavor Concentrate (Gluten Free)
• 1 lb baguettes, diced

Chef’s Tip: For a twist, replace chilled lettuce with ribs from grilled romaine hearts.

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January 27, 2016

Day After Thanksgiving Sandwich

from Minor's

A towering sandwich to rival Thursday’s holiday feast. Thick-cut roasted turkey, savory stuffing, cranberry preserves, and crisp bibb lettuce. Served on thick-cut bread with a spoonful of house-made Holiday Herb Spread.

For Holiday Herb Spread:
Thoroughly whisk together all ingredients and chill. Yields 1 qt (192 servings):

• 1 qt Mayonnaise
• 2 tsp Minor’s® Turkey Base NAMSG (Gluten Free)
• 2 tsp Dijon mustard
• 1 tsp Lemon juice, fresh squeezed
• 4 tsp Parsley, fresh chopped
• 4 tsp Sage, fresh chopped
• 2 tsp Thyme, fresh chopped

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January 27, 2016

Apple Mango Salsa

from Minor's

This crisp and crunchy salsa features diced apples, mango, and red bell pepper. Whisk together Vegetable Base with rice vinegar and jalapeños for a full-bodied flavor of sautéed mirepoix with a tangy heat.

In a bowl, combine rice vinegar, vegetable oil and Vegetable Base using a fine wire whip until well blended. Gently fold in mangos, apples, red onions, red peppers and jalapeño peppers. Serve chilled. Yields 2 cups (16 servings):

• 2 oz Rice vinegar
• 4 oz Vegetable oil
• 1 tsp Minor’s® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1 lb Mangos, ripe peeled, pitted, small diced
• 8 oz Apples peeled, cored, small diced
• 1-1/2 oz Red onions, diced fine
• 3 oz Red bell peppers small diced
• 1 tbsp Jalapeño peppers, diced fine

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January 27, 2016

Flatbread Pizza with Maryland Spiced Crab Aioli

from Minor's

Great as an appetizer or small plate to share. Guests will love the big, bold crab flavor courtesy of the crab aioli— no matter how many ounces of crab meat is used.

Coat flatbread with a schmear of crab aioli spread. Sprinkle with smoked cheddar cheese, roasted red pepper, corn, celery, and lump crab meat. Warm in impinger or salamander oven for :5 minutes. Finish with a drizzle of Maryland Spiced Crab Aioli and fresh parsley.

For the Maryland Spiced Crab Aioli, whisk together all ingredients. Yields 1 qt (64 servings):
• 1 qt (32 oz) Mayonnaise
• 1 tbsp (1/2 oz) Minor’s® Crab Base NAMSG (Gluten Free)
• 4 tsp (15 g) Old Bay® Seasoning
• 4 tsp (3/4 oz) Lemon juice, fresh
• 4 tsp (6 g) Lemon zest

Chef’s Tip: Use the aioli on a crab flatbread or as a sauce for grilled, broiled, or fried seafood dishes.

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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.

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1-800-243-8822