October 1, 2014
Tortilla soup tastes good year round and is a great soup to menu during warmer months starting around Cinco de Mayo. It can easily be tweaked to meet any taste buds— from those who like their soup a little spicy, to vegetarian options, and more. It’s perfect served alongside an appetizer for lunch or as a light dinner option. Chips and guacamole, queso fundido, empanadas or a chile relleno all make a nice accompaniment any time of day.
September 2, 2014
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.
August 26, 2014
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.
August 21, 2014
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.
August 12, 2014
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.
July 29, 2014
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.
July 22, 2014
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.
July 15, 2014
With classic chowder, you start by sautéing smoked pork and then adding flavorful clam stock. In this soup you start by making dashi, which brings a smoky element from the bonito and umami from the kombu. White miso adds another layer of umami.
July 9, 2014
A savory beef broth infused with caramelized onions made with MINOR’S Beef Base
June 23, 2014
Crispy vegetable spring rolls served with a stir-fried cabbage with Minor’s® Honey Citrus Pepper Sauce
September 10, 2013
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.
June 26, 2013
The heat of poblano peppers lends itself well to buttery biscuits. Incorporate poblano into the biscuits themselves or simply add to the butter being served with or on them. Here’s a simple way to make a Poblano Honey Butter:
June 25, 2013
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.
May 9, 2013
At first glance watermelon and feta may seem like a strange pair. However, this combination is not at all unusual in the Mediterranean where the refreshing nature of this salad suits the climate.
February 26, 2013
from Chef Bridget McCall
Honey Citrus Pineapple Salsa: Combine MINOR’S Honey Citrus Pepper RTU Sauce with Grilled Chopped Pineapple and Fresh Cilantro to create a Honey Citrus Pineapple Salsa. This versatile salsa is perfect for summer grilling and fresh, low fat salads.
November 14, 2012
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.
June 23, 2012
from Chef Ronald Charles Coneybeer
Quarter 1 fresh pineapple, brush on canola or vegetable oil and then grill until soft and caramelized. Remove pineapple quarters from grill, cut into 1/2 inch chunks, and cool. Meanwhile, combine 1 cup of diced red bell pepper, 3 tablespoons of fresh chopped cilantro, and 2 tablespoons of fresh squeezed lime juice in a bowl. Toss in the cooled pineapple chunks and mix well with MINOR’S® Caribbean RTU Sauce. This is exceptional on its own or added to grilled pork chops, mahi mahi, or fresh salads.