Menu Concepts

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

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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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.

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1-800-243-8822
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minorschefs@flavormeansbusiness.com