Menu Concepts

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 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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