Menu Concepts

July 8, 2017

Cubano Sandwich

from Minor's

This take on the Cuban-American classic adds a touch of sweet heat via hints of chipotle, molasses, passion fruit, and citrus.

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July 5, 2017

Caribbean Chicken Soup

from Chef Allan Gazaway

This soup is based on a foundation of a rich chicken stock created with Minor’s® Natural Gluten Free Chicken Base, combined with authentic ingredients that intrigue the palate, and a dollop of crema flavored with Fire Roasted Jalapeno Flavor Concentrate to give that traditional island kick of spice.

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July 5, 2017

Rasta Wings

from Minor's

An intriguing blend of island heat and sweet. Juicy wings coated in lively mix of citrus and passion fruit juice, Caribbean spices, crushed red pepper, garlic, and molasses.

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June 19, 2017

Aloo Tikki Burger

from Minor's

Patty made of potato & peas, coated in Indian spices and breadcrumbs, and served with Minor’s Cilantro Lime mayo, fresh onions, and tomatoes.

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June 19, 2017

Italian Roma Burger

from Minor's

Topped with pizza sauce, a juicy beef meatball patty, beef pepperonis, sauteed mushrooms, jalapenos, mozzarella, Minor’s Roasted Garlic mayo sauce.

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June 19, 2017

Double Double Burger

from Minor's

Two all-beef patties, two bacon strips, egg, two slices of cheese, creamy Minor’s Chipotle Flavor Concentrate mayo, grilled onions, mixed lettuce, special relish.

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June 19, 2017

Date Burger

from Minor's

Burger with date chutney, diced fresh dates, softened Minor’s Herb de Provence cream cheese, lettuce and tomato.

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June 19, 2017

Lancashire Hot Pot Burger

from Minor's

This spin on the traditional British favorite features a 1/4 lb lamb patty broiled until tender, caramelized onions, carrot frazzles, lettuce, tomato, and herb-mint mayo.

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June 19, 2017

Korean Hot Chicken Sandwich

from Minor's

Buldak is a spicy chicken dish that is becoming very popular in Korea today for its unique flavors and spiciness. In Korean, ‘bul’ means fire and ‘dak’ means chicken. This version is a play on another trending concept, Nashville Hot Chicken.

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June 19, 2017

New England Style Lobster Roll

from Minor's

Common throughout much of New England, this version starts with a buttered roll that’s lightly grilled and split on the top for a healthy helping of claw, knuckle and tail meat. Since this sandwich is served cold, toss the lobster meat in mixture of mayonnaise, lemon juice, and lobster base. The lobster base provides a boost of freshly steamed lobster flavor that coats the tongue with every bite.

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June 6, 2017

Falafel Burger

from Minor's

Ground lamb patty topped with a falafel patty, avocado, lettuce, tomato, red onion, lemon yogurt, and Minor’s Herb de Provence aioli.

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June 6, 2017

Gungnam Burger

from Minor's

Cheeseburger fried in sriracha with kimchi, kewpie mayo, and tempura sweet potato. Paint the inside of the bun with a little Minor’s Roasted Garlic finishing oil.

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June 6, 2017

Super Seitan Burger

from Minor's

Seitan burger with lettuce, grilled eggplant, vegan cheddar cheese, tomatoes, carrots, leek julienne, Minor’s Roasted Mirepoix vegetable mayo, and basil.

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January 11, 2017

Thai Red Chili Quinoa Oatmeal

from Chef Josh Diekman

More and more operators are expanding into breakfast day-parts, or serving breakfast items during other service periods. Finding new and interesting ways to menu classic dishes can drive new business opportunities, particularly as more ‘ethnic’ flavors are finding their way into breakfast offerings. Here’s a Thai twist on oatmeal using quinoa:

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May 28, 2016

Beef Injection and Marinade

from Chef Josh Diekman

This is a great recipe to inject prime ribs, briskets and more. This can also be used to marinate steak and other beef cuts or used to spray your meats while they cook.

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May 28, 2016

Simple Chicken Brine

from Chef Josh Diekman

This is one of my favorites and has proven to be a necessity when I grill or smoke chicken. Especially chicken breasts as it helps prevent them from drying out during the cooking process.

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February 1, 2016

Chef's Seasonal Crudites Platter

from Chef Steve Skomski

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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February 1, 2016

Party Sampler Platter

from Chef Steve Skomski

Shareable appetizers are a great way to increase check averages, and this concept is a sure-fire party starter! Let diners choose 3 unique hot and crispy appetizers to mix and match, served with of choice of 5 house-made dipping sauces.

Pick Any 5 Dipping Sauces:
• Adobo crema
• Chipotle cowboy ketchup
• Jalapeno ranch
• Lobster remoulade
• Maryland spiced crab dip
Minor’s General Tso’s Ready-to-Use Sauce
• Savory horseradish sauce
• Thai red curry dip
• Umami mushroom aioli

Pick Any 3 Appetizers:
• Breaded broccoli bites
• Crispy green beans
• Fried pickles
• House-made potato chips
• Jalapeno poppers
• Seasoned curly fries
• Sweet corn nuggets
• Sweet potato tater tots
• Texas toothpicks
• Zucchini sticks

See the full recipe here:

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January 28, 2016

Zesty Tartar Sauce

from Chef Steve Skomski

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 Chef Steve Skomski

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

Villahermosa Wing Glaze

from Minor's

A sweet and spicy Mexican-inspired wing sauce with smoky chipotle undertones and hints of garlic, brown sugar and cumin.

Combine ingredients and mix until blended. Yields 2-1/2 qts (32 servings):

• 2 cups Vegetable oil
• 2 cups Balsamic vinegar
• 1 cup Minor’s® Chipotle Flavor Concentrate (Gluten Free)
• 1 cup Minor’s Chicken Base NAMSG
• 2 cups Brown sugar firmly packed
• 2 tbsp Cumin, ground
• 2 tbsp Onion powder
• 2 tbsp Garlic powder
• 2 cups Water

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January 28, 2016

Spinach Dip

from Minor's

With a little hint of hickory smoked ham and spices, this savory spinach dip can serve double-duty as a dip or spread.

Combine ingredients thoroughly, cover and chill until served. Yields 1-1/4 qts. (20 servings):

• 2 cups Minor’s® Culinary Cream
• 1 cup Cream cheese, softened
• 1 cup Sour cream
• 3 tbsp. Minor’s Ham Base NAMSG
• 3/4 cup Spinach, frozen cut, drained
• 4 tsp Red bell peppers small diced

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January 28, 2016

Roasted Red Pepper & Crab Dipping Sauce

from Minor's

Sweet roasted red peppers and crabmeat make for a creamy spread that can be served as a dipping sauce or spread.

Puree Crab Base, vegetables and seasoning until smooth. Add sour cream and horseradish, blending until smooth. Chill until served. Yields 2-2/3 qt (44 servings):

• 29 oz Red peppers, roasted, canned and drained
• 4 oz Onions medium diced
• 1/2 cup Water hot
• 4 oz Minor’s® Crab Base NAMSG (Gluten Free)
• 1/4 cup Lemon juice, fresh
• 2.5 tsp Garlic powder
• 1 tsp Onion powder
• 32 oz Sour cream
• 12 oz Horseradish, drained

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January 28, 2016

Shrimp Compound Butter

from Minor's

Great for adding topline flavor to shrimp and creole dishes. It can also be used as the foundaton for New Orleans-style barbeque shrimp.

Combine for :15 seconds in a mixer or food processor. Yields 11 oz (11 servings):

• 8 oz Butter, unsalted
• 5 tsp Minor’s® Shrimp Base NAMSG (Gluten Free)
• 2 tbsp Onions chopped fine
• 1 tbsp Mustard Dijon
• 1/4 cup Breadcrumbs, fresh white
• 1 tbsp Lemon juice, fresh
• 1 tbsp Dillweed, fresh chopped
• 1 tbsp Brandy
• 1 tsp Garlic powder
• 1/4 tsp Black pepper, fine ground

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January 28, 2016

Pesto Crab Dressing

from Minor's

Sweet lump crabmeat, the bite from spinach and parmesan cheese, and a squeeze of fresh lemon juice is just too good to be reserved solely for pasta dishes. It makes for a vibrant dressing; or add a little mayo to create a spread for bite-size sandwiches.

Mix in food processor at high speed until smooth. Chill. Mix well before serving. Yields 2 qts. (64 servings):

• 6 cups Olive oil
• 2/3 cup Lemon juice, fresh
• 1/4 cup Minor’s® Crab Base NAMSG (Gluten Free)
• 1 cup Parmesan cheese, grated
• 2/3 cup Spinach, frozen thawed, squeezed dry
• 1/2 cup Pine nuts (substitute almonds or walnuts if desired)
• 1/2 cup Basil leaf, dried
• 1-1/2 tsp Garlic powder

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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

Buffalo Blue Dressing

from Chef Brian Dragos

A bold buffalo dressing whose roasted chicken notes can elevate ordinary white meat chicken.

Combine red pepper sauce and cornstarch with a wire whip over medium heat stirring constantly until thickened. Remove from heat and chill. Combine with other ingredients. Fold in blue cheese. Yields 1-1/4 qts (39 servings):

• 1-1/2 cup Red pepper sauce
• 1 tbsp + 3/4 tsp Cornstarch
• 2 cup Mayonnaise
• 1 cup Sour cream
• 1 tbsp Minor’s® Chicken Base NAMSG

• 2 tsp Blue cheese crumbled

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January 28, 2016

Macaroni Salad

from Minor's

The dressing for this macaroni salad brings extra flavor, courtesy of sauteed mirepoix base, to a tried and true side dish.

Combine wet ingredients until well blended. Fold in macaroni and vegetables until coated evenly. Yields 1-2/3 quarts (16 servings):

• 11 oz Mayonnaise salad dressing
• 1-1/2 tsp Minor’s ® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 6 oz Celery small diced
• 1-1/4 oz Scallions or green onions, small diced
• 1 oz Green Bell Peppers small diced
• 1-1/2 tbsp Red bell peppers small diced
• 2 tbsp Red onions chopped fine
• 1 oz Sweet pickle relish
• 2 tbsp Cider vinegar
• 2 lb Macaroni, cooked elbow
• 3 Eggs large, hard cooked, small diced

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January 28, 2016

Lobster Roll Slider

from Chef Steve Skomski

While some lobster rolls can be a little heavy on the butter, this recipe focuses all the attention on the real star— lobster!

Mix Lobster Base, lobster and mayonnaise and chill for 2 hours. Serve on toasted roll with arugula. Yields 6-3/4 lbs. (24 servings):

• 4 tsp Minor’s® Lobster Base NAMSG (Gluten Free)
• 2 lb Lobster, raw Lobster meat, thawed, rough chopped
• 2 cup Mayonnaise
• 24 ea Kaiser Roll (3-1/2” long)
• 15 gr Arugula leaves, fresh garnish

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January 28, 2016

Lobster Avocado Dip

from Minor's

Adding lobster is a great way to or sprinkle litle indulgences throughout a menu. It’s a nice way to boost check averages on several dishes. This one, in particular, pairs really well with appetizers or a well-grilled southwestern flank steak. The addition of Lobster Base ensures that subtle flavor won’t be overshadowed.

In a bowl, combine avocado, tomatoes, lemon juice and 2 tsp. Lobster Base and mix well. In a separate bowl, blend mayonnaise and 1-1/2 tsp. Lobster Base thoroughly. Spread mayonnaise mixture on top of avocado mixture, sealing to edge of the bowl. Keep chilled. When ready to serve, mix mayonnaise mixture into avocado mixture. Garnish top with pieces of lobster meat.

• 1 cup Avocado, mashed
• 6 oz Tomatoes fresh, drained, chopped
• 2 tsp Lemon juice, fresh
• 2 tsp Minor’s® Lobster Base NAMSG (Gluten Free)
• Chile sauce (optional, to taste)
• 5 oz Mayonnaise
• 1-1/2 tsp Minor’s Lobster Base NAMSG (Gluten Free)

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January 28, 2016

Hearty Lobster Dip

from Chef Steve Skomski

This dip can be prepared quickly, and will disappear just as fast! The rich flavor of lobster meat is fortified with Minor’s® Lobster Base in a creamy mixture that’s always a big hit.

Combine wet ingredients, mixing well. Fold in lobster meat and fresh herbs. Chill until served. Yields 21 oz (24 servings):

• 8 oz Cream cheese softened
• 1/2 cup Sour cream
• 4 oz Mayonnaise
• 1-1/2 tbsp Minor’s Lobster Base NAMSG (Gluten Free)
• 5 oz Lobster meat, cooked chilled, chopped fine
• Parsley, fresh chopped, (to taste)
• Chives, fresh chopped, (to taste)

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January 28, 2016

Ham Salad Sandwich

from Minor's

Turn an ordinary cold dish into an extraordinary LTO with a little boost from Minor’s® Ham Base.

Combine wet ingredients and Ham Base with a wire whip. Fold in ham and vegetables. Add eggs, mixing gently. Chill until served. Yields 4 lbs (16 servings):

• 1.5 cup Mayonnaise
• 2/3 cup Sour cream
• 1 tbsp Vinegar white
• 2 tsp Minor’s Ham Base NAMSG
• 2 lb Ham, cooked fine diced
• 10 oz Celery fine diced
• 5 oz Dill seed relish
• 2 oz Onion fine diced
• 4 Eggs, boiled large, hard cooked, fine diced

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January 28, 2016

Ham & Pasta Salad

from Chef Debra Rami

Here’s a quick way to transform leftover ham into a main attraction. Don’t hesitate to load it up with pasta and fresh vegetables. Smoky Ham Base, brown sugar, and chili powder give the dressing plenty of punch.

With a wire whip, combine wet ingredients. Toss in rotini, ham and vegetables. Chill until served. Yields 11 lbs (Serves 32):

• 48 oz Mayonnaise
• 12 oz Sour cream
• 3 oz Minor’s® Ham Base NAMSG
• 1-1/2 oz Brown sugar
• 2 tsp Chili powder
• 128 oz Noodles
• 10 oz Red kidney beans, canned drained, rinsed
• 12 oz Tomatoes medium diced
• 8 oz Ham, cooked small diced
• 6 oz Chick peas, canned drained, rinsed
• 5 oz Celery small diced
• 5 oz Onions small diced
• 4 oz Green bell peppers small diced

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January 28, 2016

Easy Chicken Salad

from Minor's

You won’t look at chicken salad the same way again. Bursting with robust flavor, and subtle notes of slow roasted chicken— even when you whip together a batch during a busy service.

Combine wet ingredients and mix well. Fold in chicken and vegetables. Season to taste. Chill until served. Yields 3 lbs 8 oz (14 servings):

• 1-1/2 cup Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 2 lb Cooked chicken, meat only medium diced
• 2/3 cup Celery small diced
• 2/3 cup Onion small diced

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January 28, 2016

Honey Dijon Marinade

from Minor's

This honey marinade has many great uses. As a vinaigrette, it can be drizzled over salad greens. Use as a dressing for sweet-and-sour coleslaw. Toss it with steamed cauliflower or broccoli— and of course, a fantastic marinate for grilling.

Combine all ingredients and whisk thoroughly. Yields 64 oz:

• 8 oz Vegetable oil
• 4 oz Olive oil
• 1 tsp Poultry seasoning
• 2 oz Minor’s® Chicken Base NAMSG
• 6 oz Lemon juice, fresh
• 3 oz Tarragon vinegar
• 1/2 tsp Salt
• 3 oz Mustard, dried, powdered
• 3 oz Honey
• 1 lb Dijon mustard
• 4 oz Brown, mustard spicy
• 1-1/2 cups Water

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January 28, 2016

Honey Dijon Dressing

from Chef Steve Skomski

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

Curried Turkey Salad

from Minor's

Try spicing up your menu with this twist on chicken salad. Substitute turkey and dress it with curry-turkey base dressing. It sports a wonderful assortment of apple, raisins and grapes for a touch of sweetness, plus celery and walnuts for a savory crunch.

In a medium size bowl, combine mayonnaise, sour cream, Turkey Base, curry powder, Dijon mustard and lemon juice; blend thoroughly. Fold into meat & vegetable mixture. Add grapes, raisins, apples and walnuts; blend gently. Refrigerate before serving. Yields 6 lbs (24 servings):

• 3 lb Turkey meat, cooked, diced
• 16 oz Celery medium diced
• 8 oz Onions medium diced
• 10 oz Mayonnaise
• 10 oz Sour cream
• 2 oz Minor’s® Turkey Base NAMSG (Gluten Free)
• 3 tbsp Curry powder
• 3 tbsp Mustard
• 1 oz Lemon juice, fresh
• 8 oz Grapes red, seedless, sliced length-wise
• 4 oz Raisins soaked and drained
• 2 oz Granny Smith Apples, diced
• 2 oz Walnuts chopped

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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

Chipotle Chicken Po' Boy Sandwich

from Minor's

This crispy chicken po’boy sandwich gets lots of spicy flavor from a plus-one chipotle aioli. The secret source of umami? My secret can be your secret.

For the sauce, blend mayonnaise, sour cream and Chipotle Flavor Concentrate thoroughly with a wire whip. Now for the secret ingredient— Maggi Liquid Seasoning. Mix it with 1/4 cup olive oil, Chicken Base and white pepper with a wire whip until well blended. Add vegetables to olive oil mixture; toss until well coated. Let sit :20 minutes and toss again. Bake at 375°F for :20-:30 minutes or until vegetables are tender. In a separate bowl, combine Chicken Base with olive oil and toss chicken until well coated. Grill or broil chicken until golden. To assemble, spread mayonnaise mixture on bread and top with chicken and vegetables. Yields 80 oz (16 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1-1/2 oz Minor’s® Chipotle Flavor Concentrate (Gluten Free)
• 2 oz Olive oil
• 1 oz Maggi® Liquid Seasoning
• 1 tbsp Minor’s Chicken Base NAMSG
• 1/8 tsp White pepper, ground
• 14 oz Onions julienne cut
• 12 oz Mushrooms julienne cut
• 10 oz Red bell peppers julienne cut
• 10 oz Green bell peppers julienne cut
• 2 lb Chicken breast fillet, without skin boneless
• 1 oz Minor’s Chicken Base NAMSG
• 1 tbsp Olive oil
• 2 Loaves French bread

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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 28, 2016

All-American Bacon Burger with Secret Sauce

from Chef Steve Skomski

America’s quintessential comfort food can be enjoyed in an impossibly endless number of ways. Today, I share all the “secrets” for building a perfect burger with savory undertones of bold bacon flavor.

For the Secret Burger Sauce, combine all ingredients in a blender and puree until smooth. Yields 4 cups (72 servings):

• 4 cups Mayonnaise
• 1 Tbsp Minor’s® Natural Gluten Free Beef Base
• 4 Tbsp Ketchup
• 1/2 cup Onions, sweet, raw
• 1/8 cup Jalapenos, canned, diced

For the Smoky Bacon Burger Patty, thoroughly mix ground beef with Bacon Base. Form into patties and refrigerate for 1/2 hour before service. Yields 20 lbs (60 servings):

• 20 lbs Ground beef, 80% beef / 20% fat
• 1-1/4 cups Minor’s Bacon Base NAMSG

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January 28, 2016

Crunchy Vinegar Coleslaw

from Chef Steve Skomski

Simplicity rules in this straightforward sweet-and-tangy slaw. Simply combine equal parts cider vinegar, sugar and Minor’s Roasted Vegetable Mirepoix Flavor Concentrate to create a versatile, vibrant flavor that pairs extremely well with a number of dishes and cuisines. The sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well-seasoned.

For the Dressing, whisk together all ingredients. Yields ???? qt (40-48 servings):

• 4 cups apple cider vinegar
• 4 cups sugar
• 12 tbsp extra-virgin olive oil
• 4 tsp finely minced garlic (about 4 medium cloves)
• 4 tsp freshly ground black pepper
• 4 tsp celery seeds

For the Slaw, combine ingredients and toss with dressing:

• 4 large heads green cabbage (about 13 pounds), finely shredded
• 4 large carrots, peeled and grated
• 4 medium yellow onions, finely sliced
• 2-2/3 cups sugar
• 1/3 cups kosher salt

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January 27, 2016

Chesapeake Crab Roll

from Minor's

A New England crab salad sandwich in a toasted hoagie bun. Serve with a pickle and kettle chips or sweet potato fries.

Combine thoroughly in a mixing bowl. Yields 60 oz (10 servings):

• 16 oz Crab meat, canned drained, flaked
• 6 oz Mayonnaise
• 3 oz Scallions green onions, sliced
• 3 oz Cucumber small diced
• 1 oz Lemon juice, fresh
• 1 tsp Old Bay® Seasoning
• 1 tbsp Minor’s® Crab Base NAMSG (Gluten Free)
• 1 tbsp Tarragon, fresh chopped
• 10 Baguette or hoagie rolls, sliced, toasted

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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

Bacon Club Chicken Salad

from Chef Steve Skomski

Call it a deconstructed chicken club sandwich. Call it fusion. Call it remarkably delicious.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Cooked chicken, meat only
• 1 cup Bacon, medium diced
• 2 cups Tomatoes, seeded, medium diced

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January 27, 2016

Sweet Chicken Salad

from Minor's

In this southern favorite, chicken salad gets a sweet kick from a generous dose of pickle relish. The addition of Minor’s® Chicken Base amps up the savory, roasted flavor.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Cooked chicken
• 1/4 cup Sweet pickle relish

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January 27, 2016

Southern Chicken Salad

from Minor's

In southern cuisine, there’s almost as many versions of chicken salad as there are Peach Streets in Atlanta. Two things that make this recipe different: the addition of toasted pecans and an infusion of roasted chicken flavor courtesy of Minor’s® Chicken Base— giving the dish a richer chicken flavor than the traditional poached chicken meat.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Chicken meat, cooked
• 2/3 cup Pecans, chopped
• 1 cup Bacon, medium diced

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January 27, 2016

Amandine Chicken Salad

from Minor's

This twist on chicken salad has crisp celery, onions, and toasted almonds tossed with Minor’s® Chicken Base in a tangy dressing.

In a separate bowl, combine wet ingredients. Mix well with a wire whip. Pour over chicken meat and vegetable mixture; toss gently. Yields 1-1/2 qts. (56 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Minor’s Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 2 lb Cooked chicken meat
• 2/3 cup of chopped toasted almonds

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January 27, 2016

Bloody Bull Cocktail

from Minor's

I recently came upon this drink— a marriage of the Bloody Mary and a shot of beef bouillion (commonly known as the bullshot). In this version, Minor’s® Beef Base replaces the bouillion for added umami and a deeper, rich beef flavor.

In a blender or mixer, combine ingredients and blend on low speed for 1 minute. Pour over ice and garnish with celery stalk. Yields 6 servings:

• 19.8 oz Tomato juice canned
• 9 oz Vodka or gin
• 1/4 oz Worcestershire sauce
• 1/2 tsp White rice vinegar
• 1/2 tsp Minor’s Beef Base NAMSG
• 3/4 tsp Celery seed
• 1/2 tsp Black pepper, coarse ground
• 1 tsp Red pepper sauce

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January 27, 2016

California Chicken Salad

from Minor's

In this lighter version of the classic recipe, I’ve replaced some of the more expensive, gimmicky items like candied pecans for naturally sweet pineapple and savory Chicken Base. This results in a more intense flavor of freshly roasted chicken, along with the creaminess of the dressing and pleasing bites of fresh fruit.

In a bowl, combine mayonnaise, sour cream, Chicken Base, lemon juice, pepper and paprika. Mix until smooth. Fold in vegetables, chicken meat and fruit. Blended until thoroughly coated and chill. Yields 2-1/4 qts (18 servings):

• 1.5 cups Mayonnaise
• 1/2 cup Sour cream
• 2 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 18 2 lbs. Cooked chicken, meat only diced
• 1 cup Pineapple, canned in juice and drained
• 1 cup Grapes red, seedless, cut in half
• 1 cup Apples small diced

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January 27, 2016

Black Bean Salsa with Beef Base

from Minor's

What’s my secret for terrific black bean salsa? Since canned black beans can be a tad bland, adding a little Beef Base brings out a moutwatering, meaty undertone— building on the umami of the tomatoes and earthy flavor of the black beans.

Combine and chill. Yields 1qt (16 servings):

• 3 qts Black beans, canned drained, rinsed
• 3 cups (approx.) Tomatoes, small diced
• 2 cups Green bell peppers, small diced
• 1 cup Onion, small diced
• 6 oz Lime juice, fresh
• 1/2 cup Red wine vinegar
• 1/2 cup Cilantro fresh, chopped (or coriander)
• 1/2 cup Garlic fresh, minced
• 1/4 cup Minor’s® Beef Base NAMSG

Chef’s Tip: When substituting dried cilantro (or coriander) for fresh cilantro, use 1/4 of the amount.

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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

Balsamic Champagne Vinaigrette

from Minor's

A sweet champagne infused balsamic vinegar dressing prepared with Minor’s® Roasted Garlic Flavor Concentrate. Serve over mixed greens.

Mix until well blended. Yields 1 qt (16 servings):

• 12 oz Olive oil
• 12 oz Vegetable oil
• 2 oz Balsamic vinegar
• 8 oz Champagne
• 1/2 oz Minor’s Roasted Garlic Flavor Concentrate (Gluten Free)
• 2 oz Shallots small diced or red onions
• 2 tbsp Mustard, whole grain
• 1 tsp Salt
• 1/2 tsp Black pepper, coarse ground
• 2 oz Chives, fresh chopped (optional)

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January 27, 2016

Bacon & Blue Cheese Dressing

from Chef Steve Skomski

The addition of Bacon Base to your favorite blue cheese dressing makes for a robust combination of pungent bite and hickory smoked goodness. Try serving as a dip or sauce.

Combine until well blended. Yields 72 servings:

• 3 cups Mayonnaise salad dressing
• 3 cups Sour cream
• 2 cups Minor’s® Culinary Cream
• 2 oz Minor’s Bacon Base NAMSG
• 4-3/4 oz Gorgonzola cheese Blue cheese, crumbled
• 2 tsp Worcestershire sauce

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January 27, 2016

Ancho Vinaigrette

from Chef Steve Skomski

A bold and tangy vinaigrette with a hint of smoky, spicy Ancho chiles.

In a bowl, mix all ingredients until well blended using a wire whip. Yields 2 cups (16 servings):

• 1-1/2 cups Vegetable oil
• 1/2 cup Vinegar
• 4 tsp Minor’s® Ancho Flavor Concentrate (Gluten Free)
• 2 tsp Onion, diced
• 1 pinch of Salt

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January 27, 2016

Deviled Egg Trio

from Chef Steve Skomski

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

Chipotle Hummus on Naan Flatbread

from Chef Steve Skomski

Satisfying, warm grilled naan flatbread topped with spicy chipotle hummus, diced Roma tomatoes, sliced olives, sweet red onion, and lightly dressed greens. This versatile concept can be served any number of ways— appetizer, small plate, or entree. Allow guests to personlize with a choice of flavored spreads, fresh toppings and house-made finishing sauces.

For Chipotle Hummus
Whisk Chipotle Flavor Concentrate into one quart container of hummus. Yields 1 qt (35 servings):

• 1 qt Hummus, prepared
• 1 cup Minor’s® Chipotle Flavor Concentrate (Gluten Free)

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January 27, 2016

Caesar Salad with Scratch House-made Dressing

from Chef Steve Skomski

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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January 27, 2016

Day After Thanksgiving Sandwich

from Chef Steve Skomski

A towering sandwich to rival Thursday’s holiday feast. Thick-cut roasted turkey, savory stuffing, cranberry preserves, and crisp bibb lettuce. Served on thick-cut bread with a spoonful of house-made Holiday Herb Spread.

For Holiday Herb Spread:
Thoroughly whisk together all ingredients and chill. Yields 1 qt (192 servings):

• 1 qt Mayonnaise
• 2 tsp Minor’s® Turkey Base NAMSG (Gluten Free)
• 2 tsp Dijon mustard
• 1 tsp Lemon juice, fresh squeezed
• 4 tsp Parsley, fresh chopped
• 4 tsp Sage, fresh chopped
• 2 tsp Thyme, fresh chopped

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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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January 27, 2016

Flatbread Pizza with Maryland Spiced Crab Aioli

from Chef Steve Skomski

Great as an appetizer or small plate to share. Guests will love the big, bold crab flavor courtesy of the crab aioli— no matter how many ounces of crab meat is used.

Coat flatbread with a schmear of crab aioli spread. Sprinkle with smoked cheddar cheese, roasted red pepper, corn, celery, and lump crab meat. Warm in impinger or salamander oven for :5 minutes. Finish with a drizzle of Maryland Spiced Crab Aioli and fresh parsley.

For the Maryland Spiced Crab Aioli, whisk together all ingredients. Yields 1 qt (64 servings):
• 1 qt (32 oz) Mayonnaise
• 1 tbsp (1/2 oz) Minor’s® Crab Base NAMSG (Gluten Free)
• 4 tsp (15 g) Old Bay® Seasoning
• 4 tsp (3/4 oz) Lemon juice, fresh
• 4 tsp (6 g) Lemon zest

Chef’s Tip: Use the aioli on a crab flatbread or as a sauce for grilled, broiled, or fried seafood dishes.

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October 16, 2014

Bourbon Street French Onion Soup

from Minor's

This recipe started from the desire to enhance the natural flavor profile of an already delicious French onion soup. I decided to use a bourbon sauce with aged bourbon and notes of roasted onion and molasses because I thought the flavors would meld nicely with the soup and add an extra twist that would help it stand out.

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October 1, 2014

Three Chile Tortilla Soup

from Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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 Chef Steve Skomski

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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May 27, 2014

Chicken Teriyaki Salad

from Minor's

Light, fresh and simple. With this salad the versatility of Minor’s® Teriyaki RTU Sauce comes through in 3 different subtle applications in one recipe.

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January 14, 2014

Three Chile Tortilla Soup

from Chef Steve Skomski

MINOR’S® Natural Gluten Free Chicken Base, Garlic Flavor Concentrate, Adobo Flavor Concentrate, Chipotle Flavor Concentrate and Roasted Poblano Flavor Concentrate come together to create the foundation of rich, unforgettable flavor. Onions, fire-roasted tomatoes, tortillas, cumin and zesty lime juice bring brightness to balance spice in this enticing tortilla soup.

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January 7, 2014

Cinnamon Lamb Soup

from Minor's

Invite them to explore a different world. MINOR’S® Natural Gluten Free Beef Base is the foundation of this hearty, savory soup featuring lamb, cinnamon, cloves, celery, carrots, onions, garlic, mint and parsley.

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December 31, 2013

New Orleans Gumbo

from Minor's

This spirited representation of New Orleans draws rich flavor from MINOR’S® Roasted Garlic Flavor Concentrate and Shrimp Base along with a savory mélange including Andouille sausage, onions, celery, green peppers, okra, tomatoes, chicken, spices and a hint of heat.

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December 17, 2013

Adobo Skirt Steak

from Minor's

Skirt steak is anything but typical basted with oil and MINOR’S® Red Chile Adobo Flavor Concentrate. Grilled to medium-rare perfection, sliced and served atop Spanish rice with a side of mixed roasted vegetables tossed with fire- roasted poblano, olive oil and sea salt.

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December 10, 2013

Chicken Mexicali Soup

from Minor's

MINOR’S® Natural Gluten Free Chicken Base and Red Chile Adobo Flavor Concentrate set the stage for this hearty soup with a kick featuring hearty chunks of chicken, black beans, corn, roasted red peppers, green peppers, jalapeño, garlic, salsa, and lime.

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November 12, 2013

Fresh Jalapeño Scallop Ceviche

from Minor's

Seafood lovers and flavor seekers will love succulent scallops celebrated Latin style with the bright combination of fresh-squeezed lime juice, red onion, cilantro, creamy avocado, concassé tomatoes and MINOR’S® Fire Roasted Jalapeno Flavor Concentrate.

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October 29, 2013

Chilled Smoked Tomato-Jalapeño Soup

from Minor's

A fiery take on tomato soup begins with fresh, skillet smoked tomatoes, onions, leeks, coriander, garlic, and bay leaves. Pureed and served chilled with a drizzle of Jalapeño Crema, made with MINOR’S® Fire Roasted Jalapeño Flavor Concentrate, and fresh basil.

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October 22, 2013

Southwest Corn Chowder

from Minor's

Comfort takes an adventurous turn with MINOR’S® Gluten Free Chicken Base and Fire Roasted Poblano Flavor Concentrate. A thick, hearty cream soup is chockfull of celery, onion and corn and garnished with sour cream, green onions, crispy fried corn tortilla strips and fresh jalapeño slices.

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October 15, 2013

Red Chile Adobo Grilled Chicken Salad

from Minor's

Chicken is grilled and basted with a mixture of MINOR’S® Red Chile Adobo Flavor Concentrate, sugar and oil to create a hearty salad with spice. Served in strips on a bed of romaine lettuce, tomatoes and red onion, and finished with chipotle vinaigrette, Cotija cheese and cilantro.

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October 9, 2013

Breakfast Quesadilla with Adobo Potato Hash

from Minor's

Savory chorizo, scrambled eggs and melting cheese fill a crisp, grilled tortilla. Drizzled with adobo sour cream and served with spicy potato hash featuring caramelized bell peppers and onions, redskin potatoes and a spicy kick from MINOR’S® Red Chile Adobo Flavor Concentrate. Fresh chopped cilantro offers the finishing touch.

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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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September 10, 2013

Adobo Pork Pozole

from Minor's

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.

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August 27, 2013

Fish Tacos with Poblano Crema

from Minor's

A fresh take on a fresh catch. White, flaky fish is marinated in oil, lime juice, ancho chili powder, chopped jalapeño and cilantro, grilled and drizzled with poblano crema featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.

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June 26, 2013

NY Strip Steak topped with Green Chile Butter

from Minor's

Making compound butters is easy enough and they’re especially great for enhancing the flavor of steaks. Simply add your ingredients to butter, form into a log and freeze. Cut into medallions and top your grilled meats with flavorful house-made steak butter. Here’s an easy idea for making a green chile butter:

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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 Pizza Sauce

from Chef Thomas Andresakes

Add some heat to your pizza sauce by incorporating 1 tbsp MINOR’S Fire Roasted Jalapeno Flavor Concentrate per 1 cup pizza sauce.

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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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June 26, 2013

Beef Pho

from Chef Steve Skomski

I love this recipe because it reaches beyond the typical western ingredient combinations to create a flavorful broth. Use MINOR’S Natural Gluten Free Beef Base as a foundation, then and add cinnamon, ginger, lemongrass, peppercorns, and fish sauce for nuance, to create an amazingly flavorful dish. Of course there are noodles and beef for substance but the star of the show is the broth. When highlighted even more with the addition of a squeeze of lime and some fresh basil, cilantro, and mint this dish will please anyone East, West, or in between.

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June 25, 2013

Red Chile Chicken

from Chef Gregg Nelson

The rich flavor of smoky ancho chiles and tomato paste combined with lively spices give Adobo sauces the perfect balance of heat. This sauce lends itself well to a variety of dishes and works great as a wet rub for proteins. Adding this ingredient to chicken breasts for your sandwiches, wraps and salads is an easy way to provide a bold new flavor your customers will enjoy. Or serve with spanish rice and fried plantains to deliver a truly Latin inspired dish.

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June 25, 2013

Grilled Steak with Adobo Butter

from Minor's

Making compound butters is easy enough and they’re especially great for enhancing the flavor of steaks. Simply add your ingredients to butter, form into a log and freeze. Cut into medallions and top your grilled meats with flavorful house-made steak butter. Here’s an easy idea for making an Adobo butter:

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June 25, 2013

Southwest Chicken Soup

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.

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June 24, 2013

Signature Adobo Chili

from Chef Steve Skomski

Add an on-trend hit to your soup line-up by adding this one flavor to your current chili offering - Adobo. Here’s how easy it can be:

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May 14, 2013

Smoked Ancho Pork Tenderloin

from Chef M. Brett Curtis

To easily add Southwestern flair to your menu, use MINOR’S Ancho Flavor Concentrate as a rub for pork tenderloin. The smoky blend of ancho peppers and sauteed onions are a perfect compliment to pork tenderloin and will add just the right amount of heat.

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March 27, 2013

Thai Chili Clams & Mussels

from Chef Ronald Charles Coneybeer

To create a broth, sautee 1 tablespoon of minced garlic in vegetable oil and add 2 cups of water, a 1/2 cup of MINOR’S Chili Garlic RTU sauce, 1 tablespoon of fresh lime juice, 1 1/2 tablespoons of fish sauce, 1 cup of unsweetened coconut milk, and 1 stalk of lemon grass cut into three inch pieces. Simmer mixture for 10-15 minutes to extract all flavors. In a wok, combine the broth with 1 dozen clams (little necks, cleaned and scrubbed) and 1 dozen mussels (cleaned and scrubbed). Simmer for 8-10 minutes until the clams and mussels open up. Once completed, garnish with a sprig of cilantro and serve.

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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 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.

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February 26, 2013

Vermillion Dessert

from Chef Christopher Britton

I had a fantastic Valentine’s meal at Vermillion Restaurant in Old Town Alexandria, VA. Naturally, they saved the best for last with a dessert that played on iconic flavors with their version of a Hostess cupcake, Snicker bar, and chocolate fudge pop. The highlight of the dish was a popcorn ice cream made by infusing the Crème Anglaise with pop corn before placing it in the ice cream maker. It had a sweet, salty, and almost caramel flavor reminiscent of kettle corn at the fair. Did you know you could easily make a savory “ice cream” by infusing your own creams with our Minor’s Bases or Flavor Concentrates? How cool would it be to serve a lobster salad in a martini glass with micro greens, sourdough toast points, and a dollop of chervil and lobster ice cream?

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January 11, 2013

Chef Aran Essig's - Jerk Crusted Beef Rib Roast

from Minor's

As winner of MINOR’S® My Story Contest, Executive Chef Aran Essig will be spending 5 nights in Lyon, France, attending the 2013 Bocuse d’Or Culinary Competition. If you missed his story, or would like to see it again, click here. Or follow his travels as he posts pictures and stories of anything and everything culinary along the way.

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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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November 8, 2012

Bourbon Caramel Sauce

from Chef Christopher Britton

Dissolve brown sugar into MINOR’S Bourbon RTU Sauce over low heat. Slowly add some heavy cream until it reaches the desired color and then you’re done. This is a fast and easy way to make caramel without the worry of scorching it. Plus, the bourbon caramel lends itself to multiple applications. Try it over an apple bread pudding, as the base for a vanilla bean crème caramel or as a glaze over roast pork loin.

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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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October 3, 2012

BBQ Chipotle Stack Sandwich

from Chef M. Brett Curtis

Layer fried ham, grilled turkey and sausage. Top with a handful of french fries and drizzle with a MINOR’S Chipotle Flavor Concentrate infused barbecue sauce for a flavorful, yet fiery kick.

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June 27, 2012

Clams with Chorizo over Linguini

from Chef Gregg Nelson

This is a Mediterranean/Spanish concept that I do at home often that can easily be adapted for the line cook in any foodservice operation. It is a play on a concept I learned in Spain years ago. Mise en Place set up on the line and everything cooked a la minute.

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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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