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

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

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

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

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

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

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

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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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