Menu Concepts

October 1, 2014

Three Chile Tortilla Soup

from

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.

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September 2, 2014

Truffled Potato Soup

from

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

from

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

from

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

from

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

from

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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July 15, 2014

Clam Chowder with Miso

from

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.

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September 25, 2013

Loaded Poblano Fries

from Minor's

Lightly crisp, golden brown French fries are loaded with shredded Jack and Cheddar cheeses, savory pieces of bacon and cool sour cream featuring a spicy kick from MINOR’S® Fire Roasted Poblano Flavor Concentrate.

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June 26, 2013

Biscuits with Poblano Honey Butter

from Minor's

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:

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June 26, 2013

Jalapeno Queso

from Minor's

Create a spicier queso by incorporating 1 tbsp MINOR’S Fire Roasted Jalapeno Flavor Concentrate per 1 cup of cheese.

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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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February 26, 2013

Honey Citrus Pineapple Salsa

from Minor's

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.

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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 26, 2012

Bourbon-Peach Salsa

from Chef Ronald Charles Coneybeer

Combine 1 cup of diced ripe peaches, 2 tablespoons of diced Pasilla Chile Pepper, and 2 teaspoons of fresh chopped mint leaves in a mixing bowl. Mix in 1/4 cup of MINOR’S Bourbon RTU sauce, gently stirring until each of the ingredients is well coated in the sauce, and serve with fresh made tortilla chips. Salsa should be stored up to 3 days in a refrigerated area.

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June 23, 2012

Caribbean Style Grilled Pineapple Salsa

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.

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