Menu Concepts

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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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

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 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

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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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